#whats gaby cookin

[abramsbooks]

RECIPE: Gooey Triple-Chocolate Cookies (from What’s Gaby Cooking: Take It Easy by Gaby Dalkin)

If you’ve ever been torn between making cookies and brownies, this recipe is for you. The dense chocolate dough with semisweet chunks and extra chocolate chunks on top, plus a sprinkling of flaky salt, are the things of your cookie-brownie-mashup dreams. Dad, I made these for you. And I expect them stocked anytime we come visit!

Makes 14 cookies

2½ cups (350 g) all-purpose flour, scooped and leveled

½ cup (50 g) Dutch-process cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1½ teaspoons kosher salt

1 teaspoon espresso powder

1 cup (225 g/2 sticks) plus

2 tablespoons unsalted butter, at room temperature

¾ cup (150 g) plus 2 tablespoons granulated sugar

1 cup (220 g) packed dark brown sugar

2 large eggs, at room temperature

1 tablespoon vanilla extract

2 cups (12 ounces/340 g) semisweet chocolate, roughly chopped, plus ½ cup (4 ounces/85 g)

more for topping

Flaky salt, for topping

In a bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.

In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.

Add the eggs, one at a time, beating until incorporated. Add the vanilla and beat to combine.

In three additions, add the flour mixture, beating on low between each addition until no dry streaks remain.

Beat in the chopped chocolate. Cover and chill the dough for 30 minutes.

Preheat the oven to 350°F (175°C). Line two sheet pans with parchment paper. Scoop and roll the dough into 2½-inch (6 cm) balls. Place on the prepared sheet pans, spacing at least 2 inches (5 cm) apart. Top each ball with a piece of the remaining chocolate chunks, pressing down slightly, then sprinkle with flaky salt.

Bake the cookies for 12 minutes, then remove from the oven and lightly bang the tray on the counter to deflate them slightly. Return to the oven and continue to bake until the cookies are set and the chocolate is very melty, 2 to 3 minutes longer.

NOTE: There are a couple different techniques you can use when measuring flour for making cookies. I’m a scoop-and-level kind of girl and highly recommend that you do it that way too but we put in the weighted measurement in grams to be the most PRECISE.

Bestselling author Gaby Dalkin is back with What's Gaby Cooking: Take It Easy, sharing 100 recipes that put ease, flavor, and adaptability first

In her new book, Gaby Dalkin returns with her signature approach: Enjoy your life by eating the food you love. But this time around, she also emphasizes a no-fuss attitude. What's Gaby Cooking: Take It Easy offers 100 new delicious and stress-free recipes, suited for any and all occasions.

Everything we cook right now—whether it’s for a potluck picnic with friends or a solo night in binge-watching reality TV—needs to be crazy simple, easily pulled together from those lasting pantry items, still shockingly delicious at room temperature, and not requiring that one random ingredient you drove 45 minutes to get and will never use again. We want food that tastes like it took hours to prepare but doesn’t actually require anything too exact. Give us the forgiving recipes: Out of shallots? Try an onion. The more fail-proof, the better. If this low-maintenance approach sounds like your kinda thing, Dalkin has got your back. With 100 easy ideas for dishes to serve wherever you go (or don't go!), make-ahead dressings and sauces for lazy last-minute dinners, and of course—give the people what they want!—big, crunchy, fresh salads and rich, chocolatey, you’re-in-sweatpants-anyway desserts, Take It Easy is Dalkin’s first book bringing her tasty, crowd-pleasing concepts to quicker, simpler meals.

For more information, click here.

[l1tw1ck]

Newlyweds

bottom!ftm Miguel x top!male reader

🕷️Word Count: 1,947🕷️

[Part One] | AFAB Language Used

CW: Menstruation (No Period Sex), Lingerie, Dom/Sub, Daddy Kink, Cunnilingus, Squirting, Creampie, Breeding Kink, Impregnating, Mating Press, Lactation Mention, Praise Kink

Miguel wakes up with pain. A lot of pain. Along with discomfort and the familiar feeling and smell of blood. Of course he starts his period unexpectedly in your bed. Not only that but he has cramps and a hangover. Great way to start the morning. He hopes you at least have advil. He taps your shoulder and wakes you up.

“What's wrong?” You ask, noticing that it's still pretty early in the morning.

“I’m on my period.” He frowns. “Sorry…about your sheets.”

“Don't apologize, it's not your fault. Do you need anything? Food, meds, something hot?” You get out of the bed. Miguel shakily gets out as well.

“A shower would be nice…and some ibuprofen? Or advil?”

“No problem. Luckily for you, I have some pads or tampons you can use. I keep them for when family visits. Do you use a heating pad? I have one of those too.”

“Yeah, a heating pad would be helpful.” He nods. “I prefer pads.”

“Okay, go ahead and get in the shower, I’ll leave some clothes out for you to wear. Oh, and you’ll need to eat something too. Is there anything you prefer?”

“Whatever you can make is fine.”

“Alright, I'll get everything you need. Take as long as you want in the shower.”

.....

Miguel gets out of the shower and walks into your room. The bed is stripped and the bloody parts are being soaked in a cleaning mixture. He hopes he didn't ruin your mattress. He looks at the pair of boxers you left for him and frowns. It's no surprise that you don't have any panties, why would you? But wearing pads with boxers isn't very….safe. It's a good thing the two of you are neighbors, he’ll have to ask you to get him a pair of underwear. He pulls up the boxers half way and applies the pad, praying that it’ll do the job, and pulls it up completely. He puts on your shirt, happy that it's big on him, and puts on the pair of shorts.

He walks down the stairs and into the kitchen. “Hey..”

“Hey! There’s the meds.” You point to the bottle of ibuprofen and cup of water next to it. “I’m making pancakes. How do you like ‘em?”

“With butter and syrup.” Miguel looks at the medicine bottle and concludes that he’ll thankfully only have to take one. He hates taking pain medication because of the risks but they're unbelievably helpful. He sighs, putting a pill in his mouth and swallowing it with water.

“...Hey, at least you're not pregnant yet.” You smile sheepishly.

Miguel chuckles. “We should probably start planning for when I actually am pregnant.”

“Yeah…I’ll have to start packing my things soon, right? I don't want Gabriella to have to worry about moving her stuff here.”

He appreciates how you consider his daughter too. “That’d be the best way.”

“At least we're neighbors, that’ll make the process much easier.”

“That reminds me…can you…can you go to my house and get me a pair of panties? They're specifically made for periods…I have a box of period stuff in my closet, you’ll know it when you see it. I’d go myself but-”

���Don't worry about it, babe. I’ll get it for you. After you eat, you can go lay down in the guest bedroom, I already put the heating pad in there. If you want, I’ll pick Gabi up and bring her here.”

“Please. Thank you so much.”

“Of course.” You kiss his forehead.

Gabi walks up to your car, confused. “Why are you picking me up?”

“Your dad’s feeling sick so he asked me to come get you.”

“Oh. Is papá okay?”

“Yeah, he's fine. He’s just on his period.” You nod. “Come on, get in.”

Gabriella grimaces, feeling bad for her dad. She gets into the backseat and buckles her seatbelt.

“So…What do you think about coming to my place and eating dinner with me and your dad?”

Gabriella grins. “Are you gonna cook?”

“Of course! Whatever you want.”

“Then…Can you make burgers? I haven't had a burger in soo long! Papá sucks at cooking and he thinks fast food burgers are made of rat meat!”

You laugh. “Sure thing. What kind of burger? And do you want fries too? I can make ‘em from scratch.”

Her eyes widen. “Really? I love fries! And I really wanna try a bacon cheeseburger!”

“You got it, Gabi.”

“You’re so good at cooking! I wish Papà could cook like you.” Gabriella wipes her face clean.

“Hey! I can cook just fine, Gabi!”

“Then how come we had to order takeout the other night because you made green goop?”

“Green goop?” You look at Miguel, grinning.

“It was supposed to be green, okay?!”

“Mhm~” You hum in a sarcastic tone. “Maybe I need to save Gabi from your horrible cooking.”

“Please! You guys should get married. Then you can cook us dinner all the time!”

You look at Miguel.

Miguel looks at you and nods. “Well…Actually, mija…”

She looks at him curiously.

“We are getting married.” He can't hide his happiness.

Her entire face lights up. “Really?!” She puts her game down and stands up. “Am I really gonna get an hermanito now?!”

“Yes, mija.” Miguel chuckles.

“When are you gonna order them?!”

“...Order?” You raise an eyebrow.

“You know, go to the stork postal service and order a baby!”

You and Miguel look at her, dumbfounded.

“What?” She frowns.

“Mija…We need to teach you where babies really come from..”

After the horrifying explanation (which was actually very tame compared to the talk Miguel’s parents gave him), Gabriella accepted the fact that babies are in fact not delivered by storks. Miguel doesn't even know where she got that from.

Now she's started to see you as the second father you’ll soon become. Rather than using your name, she calls you dad. It makes you happy to know she's so accepting of you as her father. She invites you to her soccer games and school events and of course you show up to everything you can. She loves that she has two parents. It's so comforting to see the two of you in the bleachers while she's playing. And now it's a lot less likely for her to be alone at events. If Miguel’s working, you usually show up and vice versa.

And of course she’ll be the maid of honor at your wedding. She’s almost more excited about the wedding than the two of you are.

Miguel walks down the aisle, holding a beautiful bouquet of red and blue roses. He looks gorgeous. You can't wait for your honeymoon.

He walks up to you and gets into place.

“You look beautiful.” You smile at him.

“Thank you..” He replies, bashful.

You’re lost in Miguel’s beauty for the entire ceremony, only paying attention to when it's time to exchange rings, say your vows, and say “I do.”

You go in to kiss Miguel, sad that you can only peck him on the lips. You don't want to traumatize all the children with a french kiss. You pick him up and carry him bridal style.

“Do you wanna stay?” You ask.

“I wanna make our baby.” He says.

You nod and start running towards the jet you rented. Everyone in the crowd watches in shock as you abandon the wedding. Miguel throws his bouquet and a ton of people scramble to grab it. Thankfully for you two, Gabriella is staying with her grandparents so you can escape to your honeymoon without worry.

Miguel walks out of the bathroom, dressed in a beautiful lingerie set. A red lacy bra and panties along with matching stockings with garters to hold them up.

You hurry over to him. “You look amazing.” You grope his ass and give him a soft kiss. “Lay down.”

Miguel gets onto the bed and lies down, waiting for your next move. You grab his thighs and kneel in front of the bed, pulling him close to you. There's a gap in his panties for easy access. You press kisses along his thighs, occasionally sucking and biting them. You move to his pussy, pressing a kiss against his erect t-dick. He twitches in response. You bring it into your mouth and swirl your tongue around it.

“Fu- fuck–” He moans, curling his toes. He throws his head back and gasps as you start sucking him off while simultaneously slipping two of your fingers inside him. Miguel arches his back, moans getting increasingly louder as you finger him. “God yes–” He grins. “‘M gonna come-”

You pull away from him, still working his insides with your fingers. “What do you say, Miguel?”

“Pl- please~ please let me come, Daddy~”

“Good boy.” You go back to sucking on his dick. Miguel shakes as he squirts, drenching you in his pleasure. You lick up his slick before pulling away. “Tell me when you're ready.” You stand up and take your clothes off.

“I’m ready..” He moves backwards and spreads his folds with two of his fingers. “Please breed me, Daddy..”

You smirk. You climb onto the bed and align your length with his hole. Miguel watches intently as you slowly ease yourself inside him. The two of you watch as a bulge appears in his stomach the further you go in. “You're gorgeous, Miguel.” You run your hands up his body and grope his breasts. “You’ll let me get a taste once you start lactating, right?”

Miguel smiles. “Just a taste.”

You bring him into a deep kiss and inch yourself further inside him. Miguel gently moves his hips once he feels you bottom out, desperate to have you fuck him. You part from the kiss and move to his neck, lightly kissing his skin. “I love you.” You murmur before pulling away. You grab his legs and move him into a mating press. Miguel barely has time to process what you just did thanks to your sudden and rough thrusts. He grabs onto your shoulders, nails digging into your skin, and moans loudly as you properly breed his pussy. He can barely keep his eyes focused but just glimpsing upon your aroused expression makes his heart race even faster. It perfectly displays how much you love him and how good he's making you feel. He happily listens to your breathy words of praise and your low sounds of pleasure, falling deeper in love with you as the two of you completely tie yourselves together forever. He’s never been happier.

He already feels himself reaching his orgasm. “‘M clo- oh- close~!” He cries out. “Fuck-” He gasps, suddenly coming. He digs deeper into your skin when he feels you slow down. “Don’t- don’t you dare stop-” He almost growls at you. You take that as a warning and resume your previous pace. He manages to stay sane even as you continue to fuck his sensitive cunt, all for the sake of feeling you impregnate him. Just that is enough to give him strength to keep going.

“You're doing so- so good, Miguel.” You let out a low sound of pleasure. “Such a good boy for me..”

He moans happily.

“And you feel so fucking good..” Your breathing becomes more labored. “Making me come so fast with your tight pussy-” You groan, stopping as you fill him up with your first load of the night. He feels euphoric as your cum invades his insides.

“More…” He looks up at you with the cutest expression.

“I won't stop until I’m shooting blanks, baby.”

Miguel grins. He can't wait to spend the rest of his life with you and your kids.

[nunanuggets]

Hey- what's cookin' good lookin'? How about a NSFW Alphabet for Rex/Cody/Wolffe? Whoever you feel has the most interesting bits. (Pun intended)

Hey! Thank you for your request. I chose Rex, cause i love him so much, and he’s a perfect lover in my opinion, sooo HERE WE GO!

Warnings: NSFW, obviously!

Captain Rex Nsfw Alphabet.

A = Aftercare (What they’re like after sex)

Loving, Cuddly, Grateful. I mean, he’s not ALL over you, he needs a little bit of space after, but he does praise his s/o, How good they’ve been to him, how much he loves them. etc.

B = Body part (Their favourite body part of theirs and also their partner’s)

He doesn’t really have a favorite body part on himself, but he prides himself on his chest and dick.

He is a leg and stomach man. smooth, long legs make his head spin, and he thinks stomachs are cute and precious and squishy. loves it.

C = Cum (Anything to do with cum basically… I’m a disgusting person)

Likes to cum inside his partner. It makes him feel wanted and it just feels better. He cums the hardest when he cums inside. He also loves coming inside his partner’s mouth. He came on their stomach or back a few times, and it was a heavenly sight, but so, so messy.

D = Dirty Secret (Pretty self explanatory, a dirty secret of theirs)

He is a pretty vanilla guy when it comes to sex, just because he doesn’t get to do it that often, and wants to cherish the moment. However, he would love to try edgeplay with his partner, denying them their orgasm.

E = Experience (Do they know what they’re doing?)

He’s only had a few One Night Stands prior to his partner, and he’s watched holovids, of course. But in the beginning he did need guidance from his partner. Now though, he knows what his partner likes, he knows what he likes, so yes, he knows what he’s doing.

F = Favourite Position (Will probably include a visual)

Rex loves looking at his partner, and be very close to them. So Missionary is a favorite, but he also loves it when his partner rides him with his back against the wall, peppering their chest in kisses. He’s had a few quickies against a wall, standing up, and he loved it.

G = Goofy (Are they more serious in the moment, or are they humorous)

He is a bit of a tease during foreplay, but once he’s in the moment, he gets a lot more serious. He will smirk if his parter makes the most delicious sounds, but he understands the importance of taking the moment seriously.

H = Hair (How well groomed are they, does the carpet match the drapes)

He keeps his dark brown pubic hair trimmed, neither he or his partner want him to shave it all off. It’s neat and clean.

I = Intimacy (How are they during the moment, romantic aspect…)

He is very intimate, praising his partner, making sure they like what he’s doing, and it makes the sex with him so perfect and incredibly intimate.

J = Jack Off (Masturbation headcanon)

Before he met his s/o he used to do it regularly, because of need and stress- relief. Now though, he saves himself for his partner as much as he can, but if he is gone for more than just a few days, he does it out of necessity. He will think about his partner or even call them.

K = Kink (One or more of their kinks)

He has a Praise/ Daddy/ Captain kink. During more playful moments, he loves being called Captain, Sir or even Daddy. But that kink only came after a few months of dating, since he needed to trust his partner full. He loves being praised, he loves hearing how good he makes his partner feel, and loves being cheered on to cum.

L = Location (Favourite places to do the do)

He prefers a bed, but when they both can’t hold themselves back, a closet, a table or a wall will do.

M = Motivation (What turns them on, gets them going)

As previously mentioned, praise. But he loves seeing his partner in tight clothes, that they just wear for him, or seeing his partner in armor, especially his helmet, gets him all hot and bothered. His s/o will sometimes run a hand over his jaw when he’s really busy, and their touch will linger for literal hours, until he can drag them off to some place private.

N = NO (Something they wouldn’t do, turn offs)

Anything that hurts his partner. He’s not comfortable with choking or spanking. A light, gentle slap to the ass is okay, if his partner wants it, but otherwise, nothing that could hurt, or that is too risky.

O = Oral (Preference in giving or receiving, skill, etc)

As much as he loves eating his partner out (he loves pussy, man), he definitely prefers receiving. The first time his partner went down on him, he swore a bit of his soul was sucked out if his body. It feels so good, he feels so blissful and worshipped while getting head. Also, his partner loves giving.

P = Pace (Are they fats and rough? Slow and sensual? etc.)

It depends on the mood. When it’s a quickie, or on the rare occasion that he has anger sex, he will pound his s/o into the mattress or the wall like there is no tomorrow. But when he has time, or just wants to feel loved, he will try to take things as slow as they both want. However, approaching orgasm, he always speeds up, it’s a habit.

Q = Quickie (Their opinions on quickies rather than proper sex, how often)

He definitely prefers having as much time on his hand with his s/o as he wants, but this is war, so more than just sometimes, a quickie is the only solution. He doesn’t mind too bad though, cause these moments are still precious to him, and he always makes sure his s/o comes as well.

R = Risk (Are they game to experiment, do they take risks, etc.)

He does not want to get caught, it could risk his job and rank. So he always makes sure every door to the room (or closet) is locked securely behind them, before they get it on. He did get caught one time though, by Fives and Hardcase, but they swore they wouldn’t tell. He does get teased about it to this day, though.

S = Stamina (How many rounds can they go for, how long do they last…)

He can go for many rounds, he has a high stamina. He could probably always go for another round, but at some point, his partner just tires out.

T = Toy (Do they own toys? Do they use them? On a partner or themselves?)

No. He wasn’t even really aware how many sex toys were out there. He just doesn’t like the idea, he prefers to please his partner with just his body, and he does a damn well good job with it.

U = Unfair (how much they like to tease)

As previously mentioned, during foreplay he can be a tease. But when he’s in the moment, he just doesn’t have the nerve to do it.

V = Volume (How loud they are, what sounds they make)

Loves dirty talk, and he’s definitely a moaner. He used to hold himself back in the beginning of the relationship, cause he overheard a brother once say that moaning isn’t ‘manly’ , but his s/o started to wonder if he even liked the sex, cause he held himself back. After a while, he learned to let go, and the sounds he makes are just too delicious. moans, pants, groans, the whole deal.

W = Wild Card (Get a random headcanon for the character of your choice)

He’s into mutual masturbation. It’s a sweet little thing he and his s/o do when they are too tired, for example in the middle of the night, in the morning or after such a long, tough mission when he is just TOO tired for proper sex.

X = X-Ray (Let’s see what’s going on in those pants, picture or words)

He has a nice dick. 7 1/2 inches, the perfect thickness, a nice head, two prominent veins along the shaft... it’s really nice.

Y = Yearning (How high is their sex drive?)

He can always find a good reason to have sex. He wants it to still be exciting and special, so he holds himself back quite a bit.

Z = ZZZ (… how quickly they fall asleep afterwards)

Not immediately, sometimes there isn’t even time for sleep afterwards. But if he can fall asleep, he will first take his time to make sure his partner is okay, cleaning them up a bit and bring them water, before he can snuggle up to them and fall asleep. His best sleeps ate always after sex.

@gabie-of-the-bees

[cecilevadasblog]

Summer Style Salad

With summer rolling around, stews go out of season and salads come in. But before the winter veggies disappear, bring together the summer vibe with the hearty greens in this bright, delicious and super healthy salad.

The only problem with salads in the summer is most of them never quite fill you up so the devilish munchies strike and ruin that summer feeling. This kale salad with grilled salmon and a homemade breadcrumb crunch ticks the healthy, fresh, light and delicious boxes at the same time as topping that belly up enough with the right nutrients and proteins, so you’re safe from those munchies.  

This bright bowl seems rather complicated, and does involve a few steps, but all will be ready and on the table in under half an hour. For me, this isn't an everyday meal because I feel like salmon should be a weekly or fortnightly treat rather than a daily ingredient. It great for a simple dinner with friends or a romantic evening in front of Netflix with you and your partner.

Of course, when you whip this baby up, make a little extra salmon as they turn into the perfect leftovers for those tired afterwork evenings. New recipe coming soon for the best salmon leftover dish. 

Greens and Pink Salad

Inspired by Whats Gaby Cookin

Ingredients

For the salad

3 stalks kale

2 small radishes, thinly sliced

1/2 avocado, sliced

2 tbsp Olive oil

1 small garlic clove

1 tsp lemon juice

1/2 tsp caramelised balsamic vinegar

1 1/2 tbsp Heidi Gruyere cheese, grated (I used smoked)

Salt and pepper

For breadcrumb crunch

1 tbsp butter

1/2 tsp salt

3 tbsp homemade breadcrumbs (bought if not homemade)

For the salmon

2 small salmon fillets with skin

Salt and pepper

Olive oil for coating and pan

Method 

Wash kale thoughrly and break the leaves from the thick stalk. Roll up and thinly slice. Place in a salad bowl and top with the radishes. 

Prepare the dressing next. Mince the garlic in a mortal and pestle until a paste forms (this can take a few minutes). You can also use pre-bought garlic paste for a cheats alternative. 

In a small bowl, add the garlic paste along with other dressing ingredients. Mix well and taste for seasoning. Add extra salt or pepper if required. Set aside

In a small pan, add butter until melted on high heat. Place breadcrumbs and salt, mixing occasionally. Cook until golden brown - this should take 3-4 minutes. Remove from the heat and leave to cool.

For the salmon, sprinkle both sides of the fish with salt and pepper. Drizzle with a small amount of olive oil. In a large heavy duty pan, heat a table spoon of olive oil along with a table spoon of butter on high heat. 

Place the salmon in the pan skin side down. Cook for 4-5 minutes ensuring the is a nice amount of butter sauce underneath (this will make for a delicious and juicy fish). Flip and cook for 2-3 minutes on the other. Remove from the heat and leave to cool slightly. 

Pour the dressing over the salad and mix well. Roughly flake the salmon and scatter with the avocado. Sprinkle with the breadcrumbs and extra cheese. Serve and enjoy!

[foodbasement]

Where Chefs Get Restaurant-Level Ceramics on Etsy

Monika Dalkin started making ceramics as a hobby. As a physical therapist based in Seattle, Dalkin says, “working in clay and using my hands was an extension of my profession.” It wasn’t until over a decade later, when her daughter Gaby Dalkin was ramping up her cooking blog, What’s Gaby Cookin...

[jeanboehm]

My Al Fresco Dinner

I had hit a big cooking rut.

I love cooking! In fact, it’s my only true “alone time” I really get during my day. Grant and I both work from home together and are either working or watching over June. So, every day at around 5 or 5:30pm, Grant takes June outside to play in the yard while I play in the kitchen. I turn on some tunes, find my groove and get to cooking!

But as we enter our…6th? month of dealing with Covid (has it been six months?) I have definitely hit a wall with my cooking. I always make the same thing and it’s gotten quite boring. When Grant invited his parents over for a birthday dinner, al fresco style, I dug up some new recipes to try from my good friend “What’s Gaby Cookin.”

Firstly, I have to share that I see Gaby three times a week. She’s one of my real life friends that you don’t always see on my feed. I do not have enough nice things to say about this amazing person. Gaby is incredibly optimistic, funny and such a joy to be around. Her energy also bleeds into her recipes. We love, love her oils and spices from her William Sonoma Collection. Also her bloody mary mix is the best I’ve ever had {yes, ever!}.

I don’t know why it’s taken me this long to actually try out one of her recipes {embarrassing} but boy am I glad I did! I’ve also included my Mom’s simple salmon recipe below that was a home run at our dinner too. Each recipe is linked below the pictures.

Vegetarian Mezze Platter

Peach Tomato Caprese

Spicy Garlic Green Beans

Mom’s Salmon Recipe: 

Pre-heat oven to 400F.

Drizzle olive oil over baking sheet and place salmon on top. Drizzle olive oil on salmon and season with Gaby’s Go To Blend + Garlic Salt + a little pepper + Capers, lots of capers but not too much of the juice. Place a slice of butter on top of each piece of salmon.

Spread spinach and tomatoes around the edges of the salmon and add a hearty amount of olive oil {so they don’t dry out} and salt for seasoning. Lots of salt.

Set aside some tomatoes and spinach to decorate the plate with later.

Bake for 20 minutes

As soon you take salmon out, you can add a little more butter to the top.

Serve on a pretty dish and enjoy!

My Al Fresco Dinner published first on https://lenacharms.weebly.com/

[abramsbooks]

RECIPE: Cacio e pepe asparagus (from What’s Gaby Cooking: Eat What You Want by Gaby Dalkin)

Ever since coming back from my birthday trip to Italy a few years ago, I’ve basically been turning everything into cacio e pepe, an addicting mix of olive oil, Parmesan, and black pepper. Pasta is the usual base for this recipe but veggies…whole different ball game. I love giving asparagus this treatment, but you could do this with just about any veggie. Picky eaters rejoice!

Serves 6 to 8

Ingredients

2 pounds (910 g) asparagus, ends trimmed

2 tablespoons olive oil

½ teaspoon kosher salt

½ teaspoon freshly cracked black pepper

⅓ cup (30 g) shredded Parmesan cheese

Juice of 1 lemon

Preheat the oven to 425°F (220°C). Lay the asparagus spears on a baking sheet, drizzle with the olive oil, and sprinkle with the salt and pepper. Scatter the cheese on top and roast for about 15 minutes, until just tender. Remove the pan from the oven and drizzle with the lemon juice. Transfer the asparagus to a platter and serve.

Finally! A cookbook for people who have had enough with rules and restrictions and are ready for delicious food that makes them feel good.

In her follow-up to her breakout success What’s Gaby Cooking, Gaby Dalkin reveals the secret to a happy life: balance. Eat What You Want reflects how Gaby eats in real life, and for her, balancing moderation and indulgence is everything. No deprivation, no “bad foods” list. The only rule? Enjoy your food. Whether you are looking for lighter dishes filled with tons of fresh fruits and veggies (like a Cauliflower Shawarma Bowl or lemony Tahini Broccolini), or soul-soothing dishes like (Ham and Cheese Croissant Bread or Strawberry Crispy Cobblers), Gaby has you covered.

All told, Eat What You Want is an invitation/permission slip/pep rally for you to let go of all the noise around what you choose to eat. Choose joy! Choose fun! Choose no apologies or excuses. But most of all, choose whatever makes you happy.

For more information, click here.

[abramsbooks]

RECIPE: Cinnamon Roll-Chocolate Chip Monkey Bread (from What’s Gaby Cooking by Gaby Dalkin)

OMG BE WARNED: This is dangerous. It’s a combination of cinnamon rolls, monkey bread, and chocolate chip cookies. The sugars get caramelized, toffee-like, and gooey, and the chocolate chips are perfectly melted. It’s hands-down the best sweet breakfast to ever come out of my kitchen, so unless you want to eat it all yourself, invite people over to share it with you.

Serves 6 to 8 Total Time: About 2 hours (Prep: 20. Cook: 35.)

Ingredients

For the monkey bread:

1⅓ cups (315 ml) warm water (about 110°F/43°C)

½ cup (1 stick/115 g) plus 2 tablespoons unsalted butter, melted, plus softened butter for greasing the bowl

¼ cup (65 g) granulated sugar

1 (.25-ounce/7-g) package instant yeast

3¼ cups (405 g) all-purpose flour, plus extra for the work surface

2 teaspoons kosher salt

1 cup (220 g) light brown sugar

2 teaspoons ground cinnamon

1 cup (185 g) mini chocolate chips

For the glaze:

1 cup (125 g) powdered sugar

2 tablespoons almond milk

½ teaspoon vanilla extract

To make the monkey bread: In a large bowl, combine the warm water, 2 tablespoons of the melted butter, the granulated sugar, and yeast and let sit for 5 minutes. Combine the flour and salt in a stand mixer fitted with the dough hook. Turn the machine to low and slowly add the liquid mixture to the flour mixture until the dough comes together, then increase the speed to medium and mix until the dough is shiny and smooth, 6 to 7 minutes. Turn the dough onto a lightly floured counter and knead briefly to form a smooth, round ball. Grease a large bowl with butter and place the dough in the bowl. Cover the bowl with plastic wrap and place in a warm area until it doubles in size, 50 to 60 minutes.

While the dough is rising, in a small bowl, combine the brown sugar, cinnamon, and mini chocolate chips. Pour the remaining ½ cup (115 g) melted butter into a second bowl and set aside.

Gently remove the dough from the bowl and pat it into a rough 8-inch (20-cm) square. Using a bench scraper or knife, cut the dough into 64 pieces. Roll each piece of dough into a ball. One at a time, dip the balls into the melted butter. Roll in the brown sugar mixture, then layer the balls in a 9-inch (23-cm) round baking pan in 2 or 3 layers. Let the unbaked dough rest, uncovered, for another 45 minutes.

Preheat the oven to 350°F (175°C). Place the pan in the oven and bake until the top is deep brown and caramel begins to bubble around the edges, about 35 minutes. Cool the bread in the pan for 5 minutes, then turn out onto a platter and cool for about 10 minutes.

To make the glaze: Whisk ingredients in a small bowl and drizzle the glaze over the bread. Serve warm.

In What’s Gaby Cooking: Everyday California Food, Gaby Dalkin shares more than 125 of her favorite simple and fresh recipes and offers a glimpse into what it’s like to “go coastal.” It’s about always having something tasty to eat, thanks to handy and delicious pantry staples (avocado oil! quinoa! limes! dark chocolate!), as well as an arsenal of easy and healthy recipes, like Chimichurri Cauliflower Rice Bowl with Grilled Fish, Taco Skillet Bake, and Street Corn Pizza. The book covers all the staples—avocado toast, grain bowls, greens, carbs, healthy mains, cocktails, and more.

For Gaby, California is not so much a place but a state of mind, and this cookbook proves that no matter where you live, you can still apply the same philosophy. All it takes is finding the freshest produce you can, stocking up on some versatile pantry staples, and keeping flavors and techniques simple. After that, the only thing left to do is kick back, pour yourself a California Girl Margarita, and listen for those ocean waves.

For more information, click here.

[abramsbooks]

RECIPE: Chipotle Wings (From What’s Gaby Cooking: Eat What You Want by Gaby Dalkin)

If it’s game day, you can bet there’s going to be a pile of wings coming out of my oven before all the guests arrive—especially these chipotle wings. Even if you don’t consider yourself a traditional wing fan, these are the ultimate mind-changer. They’re a little sweet, a little smoky, perfectly seasoned with a little zip from the lime, and endlessly snackable. Of course, if you want to partake, you’ll have to join me in the kitchen, because there’s no way I’m letting these saucy guys anywhere near my couch. Let’s be honest, we all know the best part of game day is the food. Who needs a couch and TV?

Serves 2 to 4

Ingredients

2 pounds (910 g) chicken wings, trimmed into drums and winglets

Olive oil

Kosher salt and freshly cracked black pepper

1 tablespoon smoked paprika

3 cloves garlic

3 to 5 chipotle chiles in adobo plus about 4 tablespoons (60 ml) adobo sauce, depending on desired spiciness

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

2 tablespoons apple cider vinegar

6 tablespoons (85 g) unsalted butter

1 cup (240 ml) sour cream

Lime wedges

Fresh cilantro sprigs

Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with aluminum foil and fit the pan with a baking rack.

In a large bowl, toss the wings with a generous drizzle of olive oil. Season with salt and the smoked paprika. Spread the wings on the rack on the baking sheet in an even layer. Bake on the top rack of the oven for 30 minutes. Turn the wings over and continue to cook for another 10 minutes.

Meanwhile, make the sauce. In the bowl of a food processor, combine the garlic cloves, chipotle peppers and adobo sauce, brown sugar, Worcestershire, and vinegar. Process until smooth. Season with salt and pepper. Transfer to a saucepan over low heat and add the butter. Cook until the butter is fully melted, whisking to combine. Toss the hot wings in the sauce and serve with the sour cream, lime wedges, and cilantro.

Finally! A cookbook for people who have had enough with rules and restrictions and are ready for delicious food that makes them feel good.

In her follow-up to her breakout success What’s Gaby Cooking, Gaby Dalkin reveals the secret to a happy life: balance. Eat What You Want reflects how Gaby eats in real life, and for her, balancing moderation and indulgence is everything. No deprivation, no “bad foods” list. The only rule? Enjoy your food. Whether you are looking for lighter dishes filled with tons of fresh fruits and veggies (like a Cauliflower Shawarma Bowl or lemony Tahini Broccolini), or soul-soothing dishes like (Ham and Cheese Croissant Bread or Strawberry Crispy Cobblers), Gaby has you covered.

All told, Eat What You Want is an invitation/permission slip/pep rally for you to let go of all the noise around what you choose to eat. Choose joy! Choose fun! Choose no apologies or excuses. But most of all, choose whatever makes you happy.

For more information, click here.

[abramsbooks]

RECIPE: Stone Fruit with Burrata (from What’s Gaby Cooking by Gaby Dalkin)

There’s never been a match made in heaven like this side—perfectly ripe nectarines, peaches, pluots, and plums plus creamy, rich burrata cheese and a light, bright lemon vinaigrette. Serve it on its own as a side or on a bed of arugula as a salad.

Serves 6 to 8 Total Time: 5 minutes (Prep: 5. Cook: 0.)

Ingredients

1 white nectarine, pitted and cut into wedges

1 yellow nectarine, pitted and cut into wedges

1 white peach, pitted and cut into wedges

1 yellow peach, pitted and cut into wedges

2 plums, pitted and cut into wedges

2 pluots, pitted and cut into wedges

8 ounces (225 g) burrata cheese

Maldon sea salt and freshly cracked black pepper

Fresh basil leaves

Lemon-Champagne Vinaigrette (see below)

Arrange the stone fruit on a large plate or bowl. Carefully rip the ball of burrata into pieces and scatter it on top of the fruit. Sprinkle with salt and pepper, scatter on the basil, drizzle with the lemon-champagne vinaigrette, and serve.

RECIPE: Lemon-Champagne Vinaigrette

One of my best friends and culinary partner in crime, Minka, always makes this epic salad dressing. It’s so fresh and light and yet somehow makes everything taste like a better version of itself. You can substitute red wine vinegar for the champagne vinegar and it’ll still be just as tasty.

Makes ⅔ cup (165 ml) Total Time: 2 minutes

Ingredients Juice of 1 lemon 1 tablespoon champagne vinegar 2 cloves garlic, finely chopped 1 shallot, finely chopped ⅓ cup (75 ml) olive oil Kosher salt and freshly cracked black pepper to taste

Combine all the ingredients in a small bowl and whisk to combine. Adjust the salt and pepper as needed. The dressing will keep in an airtight container in the fridge for up to 5 days.

In What’s Gaby Cooking Everyday California, Gaby Dalkin shares more than 125 of her favorite simple and fresh recipes and offers a glimpse into what it’s like to “go coastal.” It’s about always having something tasty to eat, thanks to handy and delicious pantry staples (avocado oil! quinoa! limes! dark chocolate!), as well as an arsenal of easy and healthy recipes, like Chimichurri Cauliflower Rice Bowl with Grilled Fish, Taco Skillet Bake, and Street Corn Pizza. The book covers all the staples—avocado toast, grain bowls, greens, carbs, healthy mains, cocktails, and more.

For Gaby, California is not so much a place but a state of mind, and this cookbook proves that no matter where you live, you can still apply the same philosophy. All it takes is finding the freshest produce you can, stocking up on some versatile pantry staples, and keeping flavors and techniques simple. After that, the only thing left to do is kick back, pour yourself a California Girl Margarita, and listen for those ocean waves.

For more information, click here.