By Haley Scarpino
Editor’s note: It’s Haley’s birthday!
I first discovered Lidey Heuck on Ina Garten’s television show “Barefoot Contessa” back in 2014. Heuck worked as Ina Garten’s assistant from 2013 until 2020, before she worked at Erin French’s acclaimed Maine restaurant, The Lost Kitchen, and the hit TV show with the same name. Heuck lives in New York’s Hudson Valley. She writes recipes for her website, Lidey Likes, and the New York Times and last year published a cookbook called “Cooking in Real Life.”
I adore the book and find myself picking it up for recipes and for inspiration from the gorgeous photos of food and the Hudson Valley. The recipes are low-effort, high-reward, designed for practical everyday cooking. They’re inventive but not overly complicated, and they use familiar ingredients in fresh ways. Heuck also makes things easier and more efficient by pointing out various tips and tricks, such as ingredient swaps, make-ahead hacks and ideas for using leftovers.
Some of my favorite recipes are the Kale Salad with Gouda, Honeycrisp and Walnut (page 50), Shortcut Chicken Schnitzel (page 108) and the Banana Cake with Dark Chocolate Frosting and Sea Salt (p. 192).
However, my one true love from this book are the Dirty Blondies with Chocolate, Hazelnut and Coffee (page 199). The blondies were the first recipe I made from the book and, oh my goodness, did I pick a goodie! I don’t believe I’ve ever eaten a baked good as quickly. They are unapologetically chocolatey, nutty and salty. As with any blondies, the trick is to underbake them just slightly. Overbaked blondies can dry out and lose that soft fudgy texture, so pull them out of the oven a little early. I’ve made them quite a few times now and can tell you: They’re bake-sale simple but five-star delicious.
Trust me and buy this cookbook just for the blondie recipe. If you want to buy it locally, you can pick up a copy at Kitchen Collage in the East Village.
My dream Valentine’s Day menu from “Cooking in Real Life”
- Gin Martini with Rosemary & Grapefruit (page 38)
- Little Gem Salad with Avocado Goddess Dressing and Pickled Red Onions (page 65)
- Champagne Chicken (page 88)
- Warm Herbed Farro (page 154)
- Dirty Blondies with Chocolate, Hazelnut and Coffee (page 199)
