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Wild Alaskan Salmon

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Attention salmon lovers!! Did you know that 95 percent of the wild salmon harvested in the USA comes from Alaskan waters? Alaska is also the only state where sustainability is written into its constitution. To me that means one should eat wild salmon fresh while the season is upon us from June to September. And… View Article
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A Sourdough Story: Part 1

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Somehow the sourdough mojo took hold of me. I wasn’t ever a sourdough shopper; seeking out good sourdough bread hasn’t been important to me. But, as of two weeks ago, making good sourdough bread is a whole different story. Seeing my third born son Luca’s newfound bread-baking practice intrigued me. He was proud of his… View Article
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Meatloaf with Staying Power

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My mom was the kind of home cook who relied on a rotating weekly dinner schedule to get meals on the table for her family of six. Even by predictable standards, her line-up had some flare: roast pork on Wednesday followed by pork and vegetable stir-fry on Thursday, and the occasional experiment (hello Haddock soufflé)… View Article
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Black Beans and Rice – As Good As It Gets

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It’s funny what sticks in your head as the days tumble on. Food punctuates my memories. Tabouleh, baba ganoush, spinach pie, lamb a couple ways, trumpet mushrooms, bachelor steak, banana cake, mac’n’cheese…are a few of the cooked meals conjured up this week. Home cooking and eating is what we do. Flat roast chicken, broccoli and… View Article
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Lamb, Rhubarb and Peas: Spring Has Sprung

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As soon as the vernal equinox hit on March 21st—and wow did it hit hard when the ‘supermoon’ rose on the evening of March 20th—spring sprang on us and I immediately began to crave the fresh flavors associated with the season. That’s not to say that Spaghetti Bolognese isn’t cooked and eaten on a hot… View Article
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From Store-Bought to Scratch-Cooking

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It’s no secret that my whole career has centered around a passion for real home cooking. Front line cooking often comes without choice, and can have restrictions; be it budget, diet, space or time. With a little practice, the task of home cooking can transform from a burden to a pleasure by changing the lens… View Article
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Thrilled to Launch Our Two New Kitchen Tools This Weekend !!!

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Hi everybody! After over a year in development, I am psyched to announce the launch of two new products in our Mad Hungry line: The ‘Mad Mixer’ Multi-Function Hand Blender and the 2-piece ‘Lip & Loop’ Mixing Bowl Set. Like everything we produce, these two products have been battle-tested on the frontlines of a hardworking home… View Article
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What’s Good Wednesday: “To the Pantry Dive and Crisper Crash, an Ode”

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Look up #pantrydive or #crispercrash hashtags on instagram and I’ll bet the majority of posts are from Mad Hungry. Countless are the times a family member has said to me, “there’s nothing in the house to eat!” Determined to prove them wrong (and to avoid an expensive, subpar take-out order), I stand up, take a… View Article
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What’s Good Wednesday: “A Decade Ago”

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*Note: We’re introducing a new weekly newsletter / article: whatever strikes our fancy every Wednesday. Hope you guys enjoy! A Decade Ago…. The cookbook Mad Hungry: Feeding Men & Boys was published. Never in my wildest dreams could I have imagined it would start a business—a family business—with one of the boys referred to in the title as… View Article
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Texas: Here I Come!

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To say I’m excited to return to Texas next week is an understatement (schedule deatils below). When I last visited in 2013, for the promotion of the Mad Hungry Cravings book, I had more fun than should be allowed on a working trip. Austin is always amazing, a favorite with which I feel a kindred spirit. Keep… View Article
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Mad Hungry Family Book Tour 2016

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  Sitting on the plane bound for Seattle from NYC has me reflecting on the actual mechanics of writing a cookbook, and how satisfying it is when the time finally comes to share it. The process is a long one. I’m not sure folks realize what it really takes to make a heartfelt, workable cookbook…. View Article
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Mad Hungry Family Is Here!

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  ­ My new book Mad Hungry Family: 120 Essential Recipes to Feed the Whole Crew, is so much more than recipes. It’s all about the why—Why cook meals for your loved ones in this get-it-quick and premade era? Alongside the recipes are the stories—the proof-of-concept “how-to.” From the outset of committing to cook for… View Article
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The Finch: The Best Dining Experience I’ve Had in Years

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  Black Bass Japanese Sweet Potatoes Shrimp, Trout Skin and Roe (and a bunch of amazing spring vegetables)   Last week I ran into a former colleague at the Union Square Farmers Market here in NYC. Gabe McMackin worked closely with me at Martha Stewart during a time when we were developing food products for… View Article
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Springtime Rhubarb Chutney

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One of the amazing things in my new life as a self-employed entrepreneur (better late than never) is the renewed ability to really cook with the seasons. To have time to leisurely visit the markets and to experience the first fruits and vegetables of the spring is a gift. For fifteen years, my job was to find, curate, expose, and… View Article
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Fish Dinner

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I love to eat fresh fish but I’m afraid it’s a less welcome dinner choice (than meat) for the guys in my life. Every time I make it I try to gussy it up a bit, so someone says, “that’s actually tastes really, really good!” I buy fish when it’s fresh, affordable and reasonably close to the… View Article
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Mexican Food

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It’s called Budin Azteca. My husband requests it for his birthday dinner every year. Since posting a few Instagram photos, I’ve had many queries about this dish. It’s no wonder so many folks LOVE Mexican food. Our household is no exception. The ingredients, flavors and techniques make for a very sophisticated and deeply nuanced cuisine. Even to say Mexican food is… View Article
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Rosé Wine Season Begins

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Once the weather starts to warm up, rosé season begins around our house. A great rosé (and by “great” I don’t mean expensive) drinks beautifully with a variety of foods, and on its own as a cocktail. The amount of rosé to choose from at the liquor store has increased along with its popularity, unfortunately many of… View Article
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Shrimp Scampi Versatility

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It’s handy to have a few dishes up your sleeve that can be prepared in several different ways depending on how you are feeling, or more importantly, how your fridge, freezer, or pantry are stocked at that very moment. Shrimp scampi is one of those dishes. The recipe brings a few ingredients together to create a deeply familiar and deeply… View Article
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Stir-Fry Strategy

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  I make this type of meal at least once a week. It’s not the same type of stir-fry my  mom made in the 70’s with leftovers from last night’s dinner. No disrespect, because I loved that dish (often based around leftover teriyaki pork). But over my last few decades of professional cooking, I’ve learned a lot… View Article
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Orange Marmalade

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In my perfect world I have fresh clean produce to pickle, jam and jelly on a regular basis. Saying that makes it seem like I’m an expert preserver, but thats also in my dreams. When I do come across something amazing, like concord grapes in the fall or strawberries in June, and I have time,… View Article
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The Author

Lucinda Scala Quinn