Make sensational vegetarian meals without a lot of fuss with Amy Chaplin—chef and James Beard-award-winning cookbook author.

Amy and I track her food journey, from a childhood in rural Australia raised in a homesteader family that lived off the land and made everything from scratch, to Sydney's food scene and getting into macrobiotics, pastry chef in Amsterdam, caterer in London, and executive chef at New York’s Angelica Kitchen.

Every phase of her evolution, her philosophy has stayed the same: start with quality ingredients, cook with the seasons, keep things simple, and have fun with food.

She takes us through her basics: stock the pantry with staples, grow food for ourselves (even if it’s just a pot of herbs), activate ingredients, combine them for better textures and flavors, elevate quick bowls and salads with a touch of magic, and get creative with your leftovers.

From there, Amy gives us her tips for intuitive cooking—draw inspiration from sources around you, and tap into your environments and moods. She goes on to share how being a mom and cooking for kids has taught her to be even more simple and flexible.

Her approach: Experiment with the ingredients that are speaking to you, listen to what your body and family want, and enjoy the discoveries!

TESS’S TAKEAWAYS

The pantry is your playground—stock it well.
Forage your fridge and pantry, and incorporate staples and leftovers for simple meals.
Eating well doesn’t require fancy tools. Start with a grain, a pot, and an intention.
Seasonal ingredients deliver economy, simplicity, and fabulous flavor.
Activate foods for health benefits and slow-prep for better textures and flavors.
Teas add fabulous flavors, not just in drinks, but to desserts, batters, and baked goods.
Elevate basic bowls and salads—add a splash of good oil, tamari, toasted seeds, or avocado.
Leverage clever combinations of nuts and seeds, of whole grains, and complementary flours.

ABOUT AMY

Amy Chaplin is a two-time winner of the James Beard Award, for At Home In The Whole Food Kitchen and Whole Food Cooking Every Day.

As a vegetarian chef and teacher, Amy anchors her approach in inspiration from nature, the benefits of fresh ingredients, and decades of experience working with food around the world.

Her recipes have been featured in Vogue, the Washington Post, T Magazine, and the Wall Street Journal, among other publications. Having worked as executive chef at Angelica Kitchen, New York City, and as private chef for individuals, she now cooks with a group of colleagues and dedicated subscribers who join her monthly classes on Substack.

Originally from Australia, she lives with her wife and two sons in a small town in Upstate New York.

CONNECT WITH AMY

Website: https://amychaplin.com/

Substack: https://amychaplin.substack.com/

At Home In The Whole Food Kitchen: https://www.amazon.com/Home-Whole-Food-Kitchen-Celebrating/dp/1645471454/

Whole Food Cooking Every Day: https://www.amazon.com/Whole-Food-Cooking-Every-Day/dp/1579658024/

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