A Porchetta-Spiced Roast Chicken for Smaller Thanksgivings

We’ve teamed up with our friends at All-Clad to bring you Pans With a Plan—a series sharing smart techniques, tasty recipe ideas, and all sorts of handy tips for cooking novices and seasoned pros alike. Here, food writer and recipe developer Asha Loupy…

We’ve teamed up with our friends at All-Clad to bring you Pans With a Plan—a series sharing smart techniques, tasty recipe ideas, and all sorts of handy tips for cooking novices and seasoned pros alike. Here, food writer and recipe developer Asha Loupy shares a family-favorite Thanksgiving recipe: crispy roast chicken with porchetta-inspired spices that all comes together in the All-Clad 50th Anniversary D3® Stainless Casserole Dish.


For the last decade, my Thanksgiving guest list has been one name: my mom. No matter how much we love leftovers (and, we do!), even a small turkey is way too big for our tiny family feast. Maybe like me, your table might look a little smaller this year. Even if you’re cooking for a few people, I’m here to tell you, your Thanksgiving can be just as special—and equally delicious, too—without the turkey.

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These Super-Speedy Meals Come Together in One Countertop Appliance

We’ve teamed up with Brava to share speedy, delicious meal ideas using their sleek, high-tech kitchen appliance. Nope, it’s not an oven—the Brava uses the precision of light to cook food perfectly, every time, and features a nifty multi-zone functional…

We’ve teamed up with Brava to share speedy, delicious meal ideas using their sleek, high-tech kitchen appliance. Nope, it’s not an oven—the Brava uses the precision of light to cook food perfectly, every time, and features a nifty multi-zone functionality that lets you make a complete meal (from the protein to the veggies) all on one tray.


When I was 7 years old, I really wanted an Easy Bake oven. The commercials of jovial kids watching little pans roll on the conveyor belt under that light bulb to reveal the perfect bite-sized brownie made my tiny heart go pitter-patter. I gathered up my courage and asked my mom for one. She looked at me and sighed, “No. You’re already using the regular oven.” It’s true, I started cooking at 4 years old, but damn, I was disappointed. Twenty-odd years later, enter the Brava—here to make all my childhood (and adult!) hopes and dreams come true.

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The Smokiest, Spiciest Baked Beans for Your End-of-Summer Barbecues

We’ve teamed up with our friends at All-Clad to bring you Pans With a Plan—a series sharing smart techniques, tasty recipe ideas, and all sorts of handy tips for cooking novices and seasoned pros alike. Here, food writer and recipe developer Asha Loupy…

We’ve teamed up with our friends at All-Clad to bring you Pans With a Plan—a series sharing smart techniques, tasty recipe ideas, and all sorts of handy tips for cooking novices and seasoned pros alike. Here, food writer and recipe developer Asha Loupy shows us how to make the ultimate summer side dish—smoky, spicy baked beans with ham hock—using All-Clad’s FUSIONTEC™ 4.5-Quart Universal Pan.


As a kid, I never liked Labor Day. It always seemed to mark the end of carefree summer fun—slip-and-sliding in the front yard, late-night sleepovers with friends, food-filled barbecues in the Sacramento sun—and signaled the start of the school year. Even as an adult, that back-to-reality dread still sneaks in as Labor Day approaches.

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Step Aside, Mayo & Hollandaise—This Egg-y French Sauce Is My All-Time Fave

We’ve teamed up with Eggland’s Best to share delicious ideas for cooking with their farm-fresh Classic Eggs, from breakfast to dinnertime. Fed an all-vegetarian diet, Eggland’s Best hens produce quality eggs that not only taste great, but are an excell…

We’ve teamed up with Eggland’s Best to share delicious ideas for cooking with their farm-fresh Classic Eggs, from breakfast to dinnertime. Fed an all-vegetarian diet, Eggland’s Best hens produce quality eggs that not only taste great, but are an excellent source of vitamins E, D, B2, B5, and B12, as well as lutein and omega-3 fatty acids. Even better, they stay fresher for longer compared to ordinary eggs, making them one of our go-to fridge staples.


We all know—and love—the more famous of the egg-based sauces: silky, brunch-able hollandaise; garlicky, olive oil-laced aioli; and, of course, the fridge staple, mayonnaise. But, there is one egg-cellent sauce that deserves a place on the roster (and on your table): sauce gribiche.

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The 4 Basque-Pyrenees Pantry Essentials in My Kitchen

Welcome to Asha Loupy’s Pantry! In each installment of this series, a recipe developer will share with us the pantry items essential to their cooking. This month, we’re exploring four Basque-Pyrenees staples in Asha’s kitchen.

As a longtime home cook,…

Welcome to Asha Loupy’s Pantry! In each installment of this series, a recipe developer will share with us the pantry items essential to their cooking. This month, we're exploring four Basque-Pyrenees staples in Asha’s kitchen.

As a longtime home cook, former grocery buyer for a specialty food shop, and now recipe developer, my pantry remains much more well-traveled than I am—from Malaysian sambal and shrimp paste to Pragati turmeric from Andhra Pradesh, to Spanish extra-virgin olive oil and Basque peppers. The euphoria I was filled with at the first thought of sharing my pantry was quickly replaced by stomach-dropping dread—what region or country was I actually qualified to write about?

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A No-Knead Skillet Focaccia to Bake All Spring & Summer Long

We’ve teamed up with our friends at All-Clad to bring you Pans With a Plan—a fresh new series sharing smart techniques, tasty recipe ideas, and all sorts of handy tips for cooking novices and seasoned pros alike. Here, food writer and recipe developer …

We’ve teamed up with our friends at All-Clad to bring you Pans With a Plan—a fresh new series sharing smart techniques, tasty recipe ideas, and all sorts of handy tips for cooking novices and seasoned pros alike. Here, food writer and recipe developer Asha Loupy shows us how to make fluffy, golden skillet focaccia (it’s so easy!) using All-Clad’s D3® Stainless 4-Quart Sauté Pan.


Fun fact: When I worked at a bakery in Sacramento as a teenager, my nickname was Asha Focaccia. So, needless to say, I really like focaccia. That pillowy, yet springy bite. Those willy-nilly bubbles from dimpling, leaving little nooks ‘n’ crannies for toppings to nestle into. The crunch of big, flaky salt crystals adorning the top. Be still my carb-loving heart.

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How to Make Tender, Golden-Crisp Meatballs With Impossible Burger

We’ve teamed up with Impossible Foods to highlight delicious ideas for using their Impossible™ Burger 12-ounce pack at home. Impossible Burger is meat made from plants for people who love meat. It can be cooked just like the ground beef that comes from…

We've teamed up with Impossible Foods to highlight delicious ideas for using their Impossible™ Burger 12-ounce pack at home. Impossible Burger is meat made from plants for people who love meat. It can be cooked just like the ground beef that comes from animals—meaning you can use it to whip up burgers, chili, tacos, and more. Here, we're showing you why it's perfect for making juicy, crispy-crusted meatballs.


In my daily life, meatballs are the sixth essential food group. They’re my go-to when I need a satisfying dinner in under an hour, roasted at high heat with whatever vegetables in my crisper drawer need using up, then topped with generous spoonfuls of yogurt. They’re what I crave when all I want is to wrap myself up in a bowlful of something warm and cozy, braised in tomato sauce and served atop spaghetti or cheesy polenta.

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