Just a quick and exciting announcement: KEEPERS is featured in the latest issue of edibleJERSEY!
The edible community of publications has been such a terrific addition to the landscape of food writing and so I was thrilled when my home-state’s edition asked us to be included in an upcoming issue. My co-author and I did an interview about how we created the cookbook, as well as our weeknight meal philosophy, and the magazine includes two of our favorite summer recipes from the book: Fish Tacos with Pineapple Salsa and Raw Corn Salad with Jalapeno and Radish.
I’m also thrilled that it’s the High Summer issue and we get to share space with the magazine’s “Ice Cream In-Depth” feature, which includes a write-up of probably my all-time favorite ice cream shop, The Bent Spoon in Princeton, NJ. To celebrate, I went there yesterday and had a cone with a scoop of vanilla-caramel-sea salt and a scoop of sweet Jersey basil (which is out of this world, really and truly). If you’re ever in that gorgeous ivy-covered college town, you must MUST go there and knock yourself out.
BIG thanks to everyone at edibleJERSEY, as well as the lovely writer Emily Suzuki (who impressively enough, is also a doula AND a post-partum chef…here’s a link to her site), and photographer Amy Roth for creating such a terrific piece.