Ashley Bode

Kimchi Mac-n-Cheese Recipe

By Ashley Bode | January 23, 2014

Photo: nettsu
Photo: nettsu

Photo: nettsu

Before I left for my vacation a few weeks ago,  I was scrambling to use my CSA veggies without them going to waste while I was gone. What resulted was a pickled corn salad, pickled bean salad, bread and butter pickles and kimchi, because what else does one actually do with cabbage?

Last night as I was scrounging around the kitchen looking for something to cook for dinner, I decided comfort food was the way to go. What better way to enjoy the autumn weather than with comfort food made with summer’s bounty. What resulted was this kimchi macaroni and cheese– while the recipe needs some perfecting, there is definitely a good start in this pot of cheesy, spicy, fermented goodness.



Potato Soup Recipe

By Ashley Bode | November 7, 2013

Photo: cbcastro
Photo: cbcastro

Photo: cbcastro

If your CSA is anything like mine you’re going through what I like to call the Root Vegetable period. Long gone are the tomatoes and corn of summer. Instead, your bags are full of beautiful turnips, vibrant carrots, sweet onions and yams. Oh and let’s not forget all the potatoes.

I’ve been hoarding my stash of potatoes for the past three weeks so I could make one of the season’s most comforting and simplest of pleasures: baked potato soup. Most recipes are loaded with extra calories and bacon but this version is equally satisfying, vegetarian and made with easy/healthier substitutions.

Apple Butter Recipe

By Ashley Bode | October 23, 2013

Apple Butter

photo 1

Apple butter, in fact, contains no butter at all and is a highly concentrated form of apple sauce. A great way to use the bounty from Fall apple picking, make apple butter by producing a long and slow cooking of the apples with cinnamon, spices and maple syrup or sugar. The end result will be a deep brown, luxurious spread that can be eaten on toast, with roasted pork or chicken, or on its own.

photo 3

photo 4

photo 5

Tomatillo Corn Soup Recipe

By Ashley Bode | September 25, 2013

Photo: Paul Brady
Photo: Paul Brady

Photo: Paul Brady

The best season for eating has always been summer. Tomatoes, corn and bbq. Three things that happen to be some of the most wonderful gifts in the world. I can recall many a slab of ribs, ear of corn and plate of sliced tomatoes sitting on my plate in the hot days of August. Nothing compares.

Savoring that sweetness of summer can be nearly impossible once the September chill kicks in, especially in food. How is it possible to capture that bright flavor year round while staying mindful of seasonality? Soup.

I whipped up this soup tonight–blending two recipes I’ve seen elsewhere and adding my own flavor, compliments of my CSA grown tomatillos. I’ll eat it chilled tonight, once its cooled off and the sun has gone down. Better yet, I will freeze half for later in the year and serve it warm as a chowder. Trust me; in those cold months, when the wind is blowing and you can feel the icy freeze in your bones and you’ll be dreaming of an outdoor farmers market, you’ll want a taste of these last sweet summer days.

Raspberry Macarons Recipe

By Ashley Bode | May 24, 2012


Other than being symbolic of Parisian Romanticism, what makes macarons so special is that they seem to be impossible to make at home. However if you’re seeking to fulfill your need for an indulgent challenge, then this will be quite a satisfactory endeavor. This recipe, a combination of french translation and the trustworthiness of Martha Stewart, can easily be modified for different flavors of macarons. In this case, fresh raspberry preserves are used for the filling and bring a light summertime touch to the airy cookies.

The Perfect Michelada Recipe

By Ashley Bode | May 24, 2012

Photo: wine me up

Photo: wine me up

As spring sets in and the wind blows a little warmer are you envisioning yourself somewhere beachside? If so, you might want to reconsider your brunch drink of choice and try a Michelada.

South of the border, some would consider it to be superior to the Bloody Mary while still being a true variation. Micheladas are, traditionally speaking, beer, tomato or clamato juice with hot sauce, lime, and salt. Like in a Bloody Mary, tomato juice serves the purpose as the mixer, truly blending well with the carbonation of beer, the acid of lime juice and the brine of salt. Not to mention, tomatoes naturally lend themselves kindly to the introduction of heat of any kind making it not just a beer cocktail, but one that is balanced by all the basic elements: sour, spicy and savory.

Some believe the name Michelada comes from the Mexican slang phrase, “Mi chela helada” which translates to “my cold beer.” Different parts of Mexico will prepare the drink differently, each region having their own version on the classic. Some places specifically serve Cheladas, which omit the tomato juice.

Like the Bloody Mary, and the Red Eye (consisting of beer, tomato juice and an egg,) the Michelada is known for lessening the symptoms of a hangover. Though it may not be a proven fact, you will be hard pressed to find someone who doesn’t believe in its hair-of-the-dog-like abilities. Despite its morning rescues, the Michelada makes appearances all day long when you’re visiting Mexico as it is just as delicious in the afternoon with good torta or in the evening with a fantastic mole.

Linguine with Brussels Sprouts Recipe

By Ashley Bode | May 24, 2012

linguine with brussels sprouts

These little spring and early summer vegetables add a healthy pizazz to a refreshing buerre blanc over linguine. Low in calories and high in nearly every vitamin, use this superfood to build this pasta dish into a fantastic weeknight dinner.


Linguine with Roasted Brussels Sprouts and Lemon Buerre Blanc Recipe

By Ashley Bode | March 13, 2012

Photo:  Rooey202

Photo: Rooey202

As we age, our taste buds change and fall in love with flavors and foods we may have despised in our younger years. We acquire a taste for harsher, complex flavors like bleu cheese, green olives, and even pungent alcohols like scotch that may have been off-putting even during young adulthood. Brussels sprouts, however, are not just an acquired love but one that yields a beneficial relationship.

Known as the dreaded green vegetable side dish by many, the truth is their tastiness and healthfulness comes out only when cooked just right. Like spinach, Brussels sprouts serve the body best when slightly cooked, allowing specific fibers unique to the spout to help with digestion, the prevention of cancer and the protection of white blood cells and DNA. Furthermore, Brussels sprouts work as a natural detoxification for the body, providing the necessary glucosinolates to strengthen the immune system and supply the ample amounts of sulfur needed to detoxify the body. Low in calories and high in nearly every vitamin, Brussels sprouts are the definition of a superfood. Read More


Pomegranate Campari Cocktail Recipe

By Ashley Bode | December 1, 2011

Photo: MookieLuv

Photo: MookieLuv

Remember those stories about the Garden of Eden that you have heard? Supposedly, it wasn’t an apple with which the serpent tempted Eve, but a Pomegranate. Maybe even a Pomegranate cocktail.

Originally native to parts of China, India and the Middle East, the pomegranate made its way into western civilization with the onset of trade. Celebrated by ancient Egyptians but purposely avoided by early meat loving Europeans, the word pomegranate means seeded apple. Pomegranates gained popularity in more recent years with its identification as an antioxidant rich “super fruit” and remains one of the few fruits that are nearly impossible to find out of season.

Lucky you, pomegranates are in season during November and December and serve as a great addition to a multitude of culinary adventures, from salad dressings, homemade jellies and that’s right, cocktails. Read More

Featured Recipe

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger