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Casey Elsass on Muck Rack

Casey Elsass

New York
As seen in: MSN, MSN Malaysia, MSN Philippines, MSN Singapore, The New York Times, Yahoo Life, Aol, The Wall Street Journal, The Strategist, VICE and
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Articles

The $25 Dinner: Crispy Chicken Cutlets With Arugula Salad

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By Casey Elsass
| Cup of Jo
The $25 Dinner is a monthly series where I’ll make hearty, satisfying dinners that serve four (or two with very good leftovers) for $25 or less. As a reminder, here are a few ground rules: * No assumptions. Oil, salt, pepper, and water are the freebies; everything else I have to buy. You might have other pantry staples hiding in your kitchen, but I want to put these dinners through a worst-case-scenario test and shop completely from scratch. * No sneaky math.
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Back to Basics: How to Make Really Good Scrambled Eggs

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By Casey Elsass
| Cup of Jo
Every month, we’ll take a deep dive into a simple technique or piece of kitchen wisdom that will change the way you cook. Back to Basics isn’t about memorizing another recipe — it’s about learning something so well you don’t need one. Our first topic is scrambled eggs. When they’re good, omg they’re good. When they’re bad, eek! A few small decisions will give you a tender scramble with big, glossy curds every time. Here are eight rules: 1. Salt your eggs before you cook them. How much salt?
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The Book I’m Cooking: No. 1 Best Indian Cookbook in the World

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By Casey Elsass
| Cup of Jo
I’m happy to say I have another new series for you! Every month, I’ll take you inside a new cookbook and share a recipe, a conversation with the author, and plenty of photos. First up is No. 1 Best Indian Cookbook in the World by Meherwan Irani. Meherwan is the James Beard Award-winning chef behind the Indian street food restaurants Chai Pani and Botiwalla; the founder of the popular spice company Spicewalla; and now a debut cookbook author.
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