Lidey Heuck is a chef, writer and recipe developer. Formerly Ina Garten’s assistant for six years, Lidey is a regular recipe contributor to the New York Times and author of the food and lifestyle blog, lideylikes.com.
A Festive Sidekick
Hearty, comforting dishes might be the backbone of winter home cooking, but every stew or roast needs a trusty sidekick to balance and complete the menu. This salad fits the bill perfectly. Full of color, crunch and zing, it’s a breath of fresh air and flavor on even the coldest winter night. Brussels sprouts make …
A New Old Fashioned
As far as cocktails are concerned, it doesn’t get more classic than the Old Fashioned, a libation made with bourbon or rye whiskey, a sugar cube and a few dashes of bitters. The drink was supposedly invented by a bartender in Louisville, Ky. in 1880 and has become a staple in American bars. This play …
Buckle Up!
Pie, crisp, cobbler, crumble, betty or buckle, the most beloved summer desserts are the ones that highlight ripe summer fruit, with a little bit of butter, sugar and flour to bring everything together. (And most, if not at all, are made even better with a big scoop of vanilla ice cream on top.) Versions of …
Spring Greenery
After a long winter, the arrival of early spring, however damp and cool, is always welcome. This year especially so, as warmer weather on the horizon promises a reprieve after another pandemic winter. What better way to celebrate the cheerfulness of spring than with a pasta bursting with the bright, crisp flavors of spring’s early …
A Cozy Winter Dinner
It’s been the year of cooking at home. When COVID hit, there was a mad dash for canned items and other pantry goods. We cooked and cooked and cooked, then went out and restocked, and cooked some more. Sourdough, banana bread, homemade pizza, the list goes on. And yet after so many months and so …
A Hearty Fall Favorite
The arrival of autumn means cooler nights, shorter days and the return of warm, comforting dinners. Few dishes fit the bill better than risotto, especially when made with a favorite fall vegetable: butternut squash. Traditional Italian risotto is made by slowly cooking the rice, adding broth as the rice absorbs it, and stirring frequently. When …
Here’s to a Summer Night
The long, rainy spring is finally gone, the sun is shining and summer’s here. It’s still unclear how much we’ll be able to socialize this summer, but rather than dwell on all the things we may not be able to do in the coming months, I’m reminding myself of the summer traditions we can still …