Eat And Fit (2026)

18/10/2026

✨FRUIT SALAD WITH CINNAMON PRETZEL CRUNCH
This is such a wonderful side dish to enjoy during a hot summer, especially here in Texas My family loves watermelon, fresh peaches and nectarines, and I made a pretzel crunch
to give the salad something special.

PREP: 20 MIN. + CHILLING
BAKE: 5 MIN. + COOLING
MAKES: 10 SERVINGS

✅2 cups chopped seedless watermelon
✅2 cups fresh blueberries
✅1 medium peach, chopped
✅1 medium nectarine, chopped
✅1 large kiwifruit, peeled and chopped
✅½ cup sweet white w**e or grape juice
✅3 Tbsp. sugar

CRUNCH
✅1 cup chopped miniature pretzels
✅½ cup packed brown sugar
✅½ cup butter, melted
✅½ cup chopped pecans
✅¼ tsp. ground cinnamon

1. Preheat the oven to 425°. In a large bowl, combine the watermelon, blueberries, peach, nectarine and kiwi. Drizzle with w**e and sugar. Toss to coat. Cover and refrigerate for 1 hour.

2. Meanwhile, in a small bowl, combine pretzels, brown sugar, butter, pecans and cinnamon; toss to coat. Spread mixture evenly onto a parchment-lined 15x10x1-in. baking pan. Bake 5-7 minutes or until mixture is bubbly and sugar is dissolved. Cool completely. Break into small chunks.

3. Just before serving, gently stir half the pretzel mixture into the fruit. Top with remaining pretzel mixture to serve.

17/10/2026

❤️ CHARRED CABBAGE WITH CALABRIAN CHILI BUTTER

✔️1 medium head green cabbage (about 2 pounds)
✔️2 tablespoons unsalted butter
✔️2 teaspoons Calabrian chili paste
✔️Kosher salt and freshly ground black pepper
✔️Bacon Bread Crumbs
✔️¼ cup finely chopped fresh flat-leaf parsley
✔️Lemon wedges, for squeezing

Cabbage is one of my favorite vegetables; grilled, roasted, raw, I am here for all forms of this crunchy veg. Here cabbage is charred and tossed with Calabrian chili paste and butter, and topped with crunchy Bacon Bread Crumbs (page 76) to create this smoky side dish. Chef's KISS!

1. Quarter your cabbage and cut out the core. Cut each cabbage quarter lengthwise into 1-inch-wide strips, then pull apart the layers

2. In a large skillet or cast-iron pan, melt your butter over medium-high heat. Add your chili paste and mix to combine the two together

3. Add your cabbage, season with salt and pepper, and use tongs to top to combine. Cook undisturbed until deeply charred, 5 to 6 minutes. Test once more and repeat until all the cabbage is slightly tender but still with a crunch, 5 to 6 minutes longer. Taste the cabbage and adjust with salt and pepper if needed.

4. Pile high on a platter and finish with a heaping sprinkling of your bacon bread crumbs, parsley, and a squeeze of lemon juice

15/10/2026

✨ MAPLE CHILI GLAZED CARROTS WITH CARROT-TOP SALSA VERDE

MAPLE CHILI GLAZED CARROTS
✔️2 pounds carrots (8 to 12 medium carrots), peeled
✔️¼ cup pure maple syrup
✔️1 tablespoon chili powder Kosher salt

CARROT-TOP SALSA VERDE
✔️¼ cup finely chopped leafy carrot tops
✔️¼ cup finely chopped fresh flat-leaf parsley
✔️¼ cup extra-virgin olive oil
✔️2 large garlic cloves, minced
✔️2 tablespoons red w**e vinegar Kosher salt

Whenever this is on the table, it's always a surprising standout. Maple and chili powder together give you a little bit of sweet heat with a salty kick. Toss in carrots and roast until tender and you have a match made in heaven. Keep the carrot tops to make a zingy, red w**e vinegar salsa verde that balances out the maple's sweetness and spice from the chili powder.

1. Preheat your oven to 400°F. Line a sheet pan or baking dish with parchment paper.

2. Cut the carrots: Cut the carrots on a bias into thirds, or so that each piece is about 3 inches long and no more than 1 1⁄2 inch wide. If the carrots have thick tops, cut them in half lengthwise.

3. Add the carrots to the sheet pan or baking dish. Mix with the maple syrup, chili powder, and salt (take care when seasoning, as most chili powders contain some salt), ensuring they are well coated. Arrange the carrots in a single layer.

4. Transfer to the oven and roast until the carrots are tender and caramelized, 20 to 25 minutes, turning them halfway through for even cooking.

5. Make your Carrot-Top Salsa Verde: In a medium bowl, combine the chopped carrot tops, parsley, olive oil, garlic, and vinegar. Mix well to incorporate. Season with salt to taste. Set aside until ready to serve.

6. To serve: Plate the roasted carrots on a serving platter and drizzle the carrot-top salsa verde over them.

13/10/2026

❤️ SPICED LAMB MEATBALLS WITH FETA, TOMATO & CUCUMBER SALAD

SPICED LAMB MEATBALLS
✔️1 pound ground lamb
✔️¼ cup panko bread crumbs
✔️1 large egg
✔️1 tablespoon extra-virgin olive oil, plus more for searing
✔️½ teaspoon Diamond Crystal kosher salt
✔️½ teaspoon freshly ground black pepper
✔️¼ teaspoon ground cumin
✔️¼ teaspoon ground coriander
✔️¼ teaspoon smoked paprika

FETA, TOMATO & CUCUMBER SALAD
✔️4 medium tomatoes
✔️2 Persian cucumbers
✔️4 ounces feta cheese, thinly sliced
✔️1 tablespoon extra-virgin olive oil
✔️Juice of ½ large lemon, plus wedges for serving
✔️Kosher salt and freshly ground black pepper

1. Make your Spiced Lamb Meatballs: In a large bowl, combine your lamb,
panko, egg, olive oil, salt, black pepper, cumin, coriander, and smoked paprika. Mix well to combine, being careful not to overmix (or else it gets too tough, and we want tender meatballs).

2. Line a sheet pan with parchment paper. Divide the mixture into 12 equal portions (about 2 heaping tablespoons each) and form into meatballs with your hands. Place on the lined baking sheet.

3. In a large skillet, heat a drizzle of olive oil (about 1 teaspoon since the fat from the lamb will make a lot of oil) over high heat until piping hot. Carefully add your meatballs in a single layer, and cook, turning frequently, until they are nicely browned on all sides, 5 to 6 minutes.

4. Reduce the heat to medium-low and finish cooking your meatballs, stirring often, until fully cooked and they reach an internal temperature of 165°F, 3 to 5 minutes.

5. Make your Feta, Tomato & Cucumber Salad: While your meatballs are
browning, cut your tomatoes into ½-inch wedges. Halve your cucumbers lengthwise and slice crosswise into 12-inch half memories in a medium bowl, toss together the tomatoes,
cucumbers, feta, olive juice, and salt and pepper to taste. Set aside in the refrigerator to serve.

6. To serve: Divide the salad among bowls and reduced meatballs. Serve with lemon wedges, for squeezing.

11/10/2026

🔥 GOCHUJANG SLOW-ROASTED STEELHEAD TROUT WITH CHERRY TOMATOES

✅¼ cup gochujang (Korean chile paste)
✅¼ cup low-sodium soy sauce
✅¼ cup extra-virgin olive oil
✅2 teaspoons rice vinegar
✅Freshly ground black pepper
✅One 2-pound steelhead trout fillet (or two 1-pound fillets), 1 inch thick
✅2 cups cherry tomatoes, halved
✅Thinly sliced scallions, for serving
✅Lime wedges, for squeezing

Slow-roasted fish is not only the perfect, easy, entry-level dish, it's also the best set-it-and-forget-it dinner. While the fish roasts in the oven, I like to get goin' on a salad or grain to put together a full meal. You can go so many ways with roasted fish, but for this, I am using gochujang, which we've seen already in Soju Gochujang Rigatoni (page 123). I also love tomatoes, especially cherry tomatoes, and the complex flavors from the spicy gochujang and roasted tomatoes are a perfect pairing.
While I am using steelhead, you can easily swap in other fish for this, such as salmon, cod, halibut, or Arctic char.

1. Preheat your oven to 300°F.

2. In a small bowl, whisk together the gochujang, soy sauce, olive oil, vinegar, and black pepper to taste until completely combined.

3. Place your steelhead in a baking dish big enough to fit the fish (if you'd like, line the dish with parchment paper for easy cleanup). Scatter your tomatoes around and over the fish. Pour over your gochujang sauce, making sure it's fully coating the trout and tomatoes. Spoon over any liquid as needed to ensure it's well coated.

4. Slow-roast until the trout flakes easily (or to your desired doneness) and the tomatoes have burst and are slightly caramelized, 25 to 35 minutes, depending on your fillet's size and thickness. Your trout should lose its translucency around the edges (steelhead is orangey hued when raw and cooked). I prefer it a tad medium-rare to medium with an internal temperature of 135°F.

5. Flake the trout in large pieces and arrange on a serving dish (discarding the skin as you transfer) along with the tomatoes. Spoon some of the sauce over. Garnish with thinly sliced scallions and a squeeze of fresh lime juice, serving more lime wedges alongside as well.

10/10/2026

🔥 SKILLET HOT SAUCE & BROWN SUGAR CHICKEN THIGHS WITH FRAZZLED SNAP PEAS

✅¼ cup low-sodium soy sauce
✅2 tablespoons hot sauce, such as sriracha or chili garlic sauce
✅2 tablespoons dark brown sugar
✅1 teaspoon toasted sesame seeds, plus more for garnish
✅Freshly ground black pepper
✅2 pounds boneless, skinless chicken thighs
✅1 tablespoon neutral oil
✅8 ounces sugar snap peas, strings removed
✅Steamed white rice, for serving

When I was growing up, this dinner was often in rotation. On Sunday, my dad and I would marinate chicken thighs in a sriracha, brown sugar, and soy blend so it would be ready to cook on Monday for a quick 30-minute dinner. The brown sugar adds the perfect sweetness and provides a nice char to the chicken, while hot sauce adds punch. Snap peas are cooked in the same pan, making this a no-fuss, uncomplicated one-skillet dinner. Serve with fluffy white rice!

1. In a small bowl, combine the soy sauce, hot sauce, brown sugar, sesame seeds, and black pepper to taste until the brown sugar is dissolved.

2. Transfer 2 tablespoons of the marinade to a large bowl or bag. Add the chicken and turn to coat. Reserve the rest of the marinade. You can let the chicken sit in the marinade just for the time it takes to cook the snap peas, or you can marinate it for 1 hour or up to overnight in the refrigerator.

3. In a large skillet, heat the oil over medium-high heat until glistening. Add your snap peas and cook and blister for 4 to 5 minutes, stirring occasionally. You want them to just slightly begin to brown in places but still be vibrant green. Remove from the skillet to a plate.

4. Set the skillet over medium heat. Add your chicken thighs, and cook until the internal temperature reaches 165°F, 12 to 16 minutes, flipping over halfway through. If you find the chicken is getting too caramelized and darkened, lower the heat to finish cooking the chicken.

5. Reduce the heat to medium-low. Add the reserved marinade and the snap peas and toss to combine. Cook until the snap peas warm through and your sauce gets saucy, glossy, and just a tad thickened, 1 to 2 minutes,

6. Serve in shallow bowls over cooked white rice, garnished with toasted sesame seeds.

08/10/2026

🔥HONEY BUFFALO GLAZED CHICKEN WITH SHAVED CARROTS

✔️1 whole chicken (about 4 to 4½ pounds), cut in half, backbone removed
✔️¼ cup extra-virgin olive oil, plus more for drizzling
✔️4 teaspoons cayenne pepper
✔️2 teaspoons Diamond Crystal kosher salt, plus more to taste
✔️2 teaspoons freshly ground black pepper, plus more to taste
✔️4 large carrots, plus roughly torn carrot tops
✔️1 large lemon, cut into wedges
✔️½ cup cayenne hot sauce, preferably Frank's RedHot
✔️2 tablespoons honey
✔️2 tablespoons cold unsalted butter

We all love a classic Buffalo wing (obvi), but how about glazing a cayenne-roasted chicken with honey Buffalo sauce for a showstopping main? Serve alongside shaved carrots to complement the spiciness and tang of the chicken and provide a delicious crunch. I highly recommend pairing this with the Steakhouse Wedge Salad with Gorgonzola Dressing & Bacon Bread Crumbs (page 76), using any extra dressing for dipping.

1. Preheat your oven to 425°F, on convection if available. Line a large sheet pan with parchment paper.

2. Season and roast the chicken: Pat your chicken dry with paper towels
and place skin-side up on the lined pan. In a small bowl, mix together the olive oil, cayenne, salt, and black pepper. Pour the mixture over the chicken on the baking sheet. Massage in the seasonings all over both sides of the chicken, flipping to mix well in all parts.

3. Transfer your chicken to the oven and roast, uncovered, for 40 to 45 minutes. Rotate the baking sheet front to back halfway through the cooking time to get it evenly browned. Your chicken skin should be crispy, with the exterior color a golden red hue from the cayenne pepper.

4. Make the shaved carrots: While your chicken is roasting, use a
vegetable peeler to peel the carrots lengthwise into ribbons. Transfer to a bowl and toss with salt and black pepper to taste, a drizzle of olive oil, and a squeeze of fresh lemon juice (reserve the remaining lemon wedges for serving). Refrigerate until ready to serve.

5. Prepare your honey Buffalo glaze: In a small saucepan, combine the
hot sauce, honey, and salt and black pepper to taste. Cook over medium-low heat until the sauce thickens to a glaze and the honey is incorporated, 2 to 3 minutes. Turn off the heat, add your butter, and stir to combine and melt. Keep your glaze on the stovetop until the chicken is ready.

6. Remove your chicken from the oven and spoon or brush half of your glaze over the chicken. Return to the oven and roast until 165°F at the thickest part of the breast, an additional 6 to 10 minutes.

7. Remove from the oven and brush the remaining glaze over the chicken.

8. To assemble: Set the chicken on a large plate and garnish with roughly torn carrot tops. Serve the shaved carrots alongside, with lemon wedges for squeezing.

06/10/2026

❤️ CHITANNI, PROVOLONE & SHISH*TO CHEESESTEAK

✔️Two 6-inch hoagie rolls, split lengthwise
✔️4 shish*to peppers
✔️1 tablespoon extra-virgin olive oil
✔️1 cup shredded Auntie Nina's Spicy Slow-Braised Beef Chitanni (page 191), any extra fat or silver skins removed
✔️2 slices provolone cheese

Hear me out: Take any extra chitanni (slow-braised beef) and make
these sandwiches. Inspired by a classic cheesesteak, and the one from Matu in Los Angeles, these cheesesteaks use braised chitanni with melted provolone cheese and blistered shish*to peppers. Shish*to peppers are generally not that hot (but you may get one or two that are), and they add a nice brightening element to this cheesesteak, all rounded out on a warmed, toasted roll.

1. In a large dry cast-iron skillet with a lid or griddle set over medium heat, toast the interior of your hoagie rolls. Do this in batches if needed, 3 to 4 minutes. Set aside.

2. Add the shish*to peppers and olive oil to the skillet over medium heat and cook, tossing often, until charred and soft, 4 to 6 minutes. Set aside.

3. Add the chitanni to the skillet and use a spatula to separate the beef into two piles each about the size of a hoagie roll. Warm through gently over medium-low heat for 2 to 3 minutes. You don't want to develop any crust or further browning, just warm through.

4. Increase the heat to medium and drape the provolone cheese over the meat. Cover with a lid to steam and melt your cheese completely, 1 to 2 minutes.

5. Using a spatula, transfer the beef and melted provolone cheese to your toasted rolls. Top with the shish*to peppers. Close your hoagie roll and serve.

04/10/2026

❤️ ZA'ATAR-ROASTED KABOCHA SQUASH WITH POMEGRANATE DRESSING

ZA'ATAR-ROASTED KABOCHA SQUASH
✅1 medium kabocha squash (about 2 pounds)
✅¼ cup extra-virgin olive oil
✅2 teaspoons za'atar, plus more for serving
✅Kosher salt and freshly ground black pepper

POMEGRANATE DRESSING
✅1 tablespoon pomegranate molasses
✅1 tablespoon fresh lemon juice
✅1 tablespoon Dijon mustard
✅Kosher salt and freshly ground black pepper
✅¼ cup extra-virgin olive oil
✅Pomegranate arils, for serving

If you've made the Pomegranate Yogurt Marinated Grilled Chicken (page 174), then you know that pomegranate molasses has a pungent, tangy flavor. It works really well with za'atar, too, a Middle Eastern spice blend of herbs, sumac, and sesame seeds. Here za'atar is tossed together with kabocha squash (and, yes, you can eat the skin!), which is sweeter than other squash, similar in flavor and texture to sweet potato and pumpkin. The squash is then roasted and served with a quick pomegranate dressing, and some crunch from fresh arils, too.

While this is using kabocha squash, you can also try this recipe with any kind of squash, like acorn or delicata. Optional to serve with a swoosh of ricotta, labneh, or yogurt, too.

1. Roast your squash: Position a rack in the bottom third of the oven and preheat your oven to 400°F. Line a sheet pan with parchment paper.

2. Scrub and halve your kabocha squash lengthwise through the stem. Remove the seeds with a spoon, and cut the squash into 1-inch-thick wedges. Transfer the squash to the lined sheet pan and add the olive oil, the za'atar, and salt and black pepper. (When seasoning, keep in mind that some za'atar blends already have salt in them.) Mix until the squash is completely coated with the seasoning mixture, then arrange in an even layer.

3. Transfer to the oven and roast, without flipping, until fork-tender and caramelized, about 30 minutes.

4. Make your Pomegranate Dressing: While your squash is roasting,
in a medium bowl, whisk together the pomegranate molasses, lemon juice, mustard, and salt and black pepper to taste until combined. While whisking, slowly start streaming in your olive oil to completely emulsify your dressing. Taste and season with salt and pepper if needed.

5. To serve: Pile the squash on a platter, drizzle generously with your dressing, and sprinkle with pomegranate arils and za'atar.

03/10/2026

🔥CUTS-LIKE-BUTTER BBQ BRISKET
This brisket cuts like butter-no joke! With just a few ingredients and steps, the recipe is nearly impossible to mess up. The tender fall-apart slices are delicious on their own, but also make everything from tacos to Frito pies taste better.

PREP: 15 MIN BAKE: 6 HOURS 5 MIN
MAKES: 20 SERVINGS

✅1 whole fresh beef brisket (about 10 lbs.), deckle fat removed
✅1 bottle (21.5 oz.) Asian honey barbecue sauce and marinade
✅1 cup packed brown sugar
✅2 Tbsp. garlic powder
✅2 Tbsp. ground cumin
✅1 Tbsp. salt
✅1 Tbsp. chili powder
✅1 Tbsp. pepper

1. Preheat the oven to 300°. Place brisket. fat side up, in a large roasting pan. Pour marinade over brisket. Bake, covered, 4 hours. Combine remaining ingredients, sprinkle over brisket. Bake the brisket. covered, until tender, 2-4 hours longer (a thermometer inserted into the brisket should read about 200°).

2. Preheat broiler; uncover brisket. Broil 3-4 in. from heat until fat is bubbly and slightly charred, 4-5 minutes. Cut beef diagonally across the grain into thin slices. If desired, skim fat from cooking juices and serve juices with brisket.
FREEZE OPTION Freeze cooled meat
mixture and juices in freezer containers. To use, partially thaw in the refrigerator overnight. Heat through in a saucepan, stirring occasionally.

NOTE: This is a fresh beef brisket, not corned beef.

Eat And Fit

18/10/2026

17/10/2026

15/10/2026

13/10/2026

11/10/2026

10/10/2026

08/10/2026

06/10/2026

04/10/2026

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