Lidey Heuck’s recipes are classic — maybe to a fault? For Sara, this book has been a weeknight workhorse, and Renee loves the inventive flavor combinations.
Recipes mentioned in this episode:
- Blueberry muffin sugar cookies (page 108)
- Honey-roasted cashews with a kick (page 33)
- Baked crap dip with sweet corn and Old Bay (page 41)
- Coconut creamed corn (page 182)
- Kale salad with gouda, honeycrisp & walnuts (page 50)
- Little gem salad with avocado goddess dressing & pickled red onions (page 65)
- Raddichio salad with pear, cornbread crumbs & muffins (page 77)
- Shaved carrot salad with creamy sesame-ginger dressing (page 54)
- Spiced sweet potatoes with pecans & pomegranate seeds (page 177)
- Avgolemono-ish chicken noodle soup (page 74)
- Cider-glazed sausages with caramelized apples & fennel (page 87)
- One-pan chicken meatballs with red sauce & spinach (page 84)
- Creamy polenta (page 162)
- Oven-baked polenta (NYT)
- Red potato and leek frittata with goat cheese and dill (page 245)
- Lidey bars – vegan date & almond bars (page 246)
- Peanut butter & ginger cookies (page 190)
- Lemon rosemary olive oil cake (page 221)
- Rainbow sprinkle ice cream cake (page 213)
- Spicy paloma punch (page 22)
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