The Surprising Way Chrissy Teigen's New Cookbook Differs From Her First

Photographs copyright © 2018 by Aubrie Pick.
Over two years after the launch of her first cookbook, Chrissy Teigen is ready to wow us, and our taste buds, all over again. Cravings is back and, this time, it's a little bit more "grown up."
In the intro of her second cookbook, Cravings: Hungry For More, Teigen explains that she was as surprised as anyone to find that the sequel differed from the style of her first book. She expected it to be "more of the same," but as Cravings 2 came together, that turned out not to be the case. "I got to travel and taste more things around the world, and this book has some recipes with brighter flavors and maybe slightly less cheese and gravy and... ham than Cravings." Teigen writes.
Though there are plenty of decadent recipes in her new cookbook — think Everything Bagel Cream Cheese Breakfast Bakes, Hollowed-Out Italian Sandwiches, and Skillet Peanut Butter Chocolate Chip Blondies — there are definitely more recipes for lighter dishes, like Sweet Miso-Butter Cod with Snap Peas and Garlicky Cauliflower "Rice," that won't, as Teigen says, cause a "food-coma nap." This time around, there are plenty of potatoes — smashed, covered in parmesan cheese, and baked with cream gratin-style — but she gives potatoes' "friends" like broccoli, asparagus, eggplants, and carrots some attention, too.
While the recipes in Cravings: Hungry For More are slightly different than those found in Teigen's first cookbook, her witty blurbs and detailed instructions are the same and 100% authentically Chrissy. It's rare that a recipe description will make you laugh out loud, but expect that to happen more than once with this cookbook.
Need proof? We've got three of the recipes we're most excited to try, ahead. Teigen calls her Tom Yum Noodles "one of the most important recipes in my life." And, even if you're not in it for the recipes, you'll likely still want to get a peek at Teigen's new book for the adorable family photos alone.
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Photographs copyright © 2018 by Aubrie Pick.
Jalapeño Parmesan-Crusted Grilled Cheese
Serves 2
Active time: 10 minutes
Total time: 15 minutes

"Once upon a (brief) time, I was on a daytime television talk show with three really wonderful people. One of my favorite things I had . . . got. . . to do was a food truck takeover: the famed L.A. Grilled Cheese Truck. (GET THE TATER TOTS IF YOU SEE THIS BABY PULLED OVER!) My mouth was treated to a “Grilled Chrissy” that I will never forget. In an American era where we stuff anything we can with cheese, it never crossed my mind to both stuff AND coat something in it. But this is how we live now, people."

3 tablespoons butter, at room temperature
4 slices soft sourdough bread
1 small jalapeno, sliced into thin rings
1 cup finely grated Parmigiano-Reggiano cheese
1 cup shredded extra-sharp cheddar cheese

1. Spread one side of each slice of bread with about 2 teaspoons softened butter. Arrange 4 or 5 jalapeno rings over the butter on each slice, pressing down to make them stick. Place the Parm in a shallow dish and press the buttered, jalapeno side of each slice of bread into the Parm. Scatter ½ cup cheddar on the unbuttered side of each of 2 slices, then close the sandwiches (all the Parmed sides on the outside).

2. Heat a nonstick skillet over medium-low heat. Add the sandwiches and cook, covered, until the underside is golden but not burnt, 2 to 3 minutes. Flip and cook, covered, until the underside is golden but not burnt and the edges are crisp, 2 to 3 minutes.

Recipes and photographs reprinted from Cravings: Hungry for More. Copyright © 2018 by Chrissy Teigen. Photographs copyright © 2018 by Aubrie Pick. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
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Photographs copyright © 2018 by Aubrie Pick.
Tom Yum Noodles
Serves 4 to 6
Active time: 15 minutes*
Total time: 45 minutes

"THIS IS ONE OF THE MOST IMPORTANT RECIPES IN MY LIFE. I am actually having trouble writing about it because I feel like there is such pressure to accurately convey how I feel about ONE OF THE MOST IMPORTANT RECIPES IN MY LIFE."

"Tom yum is such a Thai classic and yet to anyone who hasn’t made it before, such a mysterious little devil. Like, if its contents were a question on a game show, the only ingredient John would be sure of is water. And even then he would doubt himself and say but maybe it’s chicken broth and then he would phone a friend and they’d be like, “F*ck man, I dunno either.” Also why don’t those friends ever just stand by with Google pulled up on their computers? Do they have someone watching them? Now I’m genuinely curious. I’m gonna phone a friend and ask.

"Well, WONDER NO MORE! My mom has been making it this way my entire life. She knows my little quirks with it (I tend to not eat the shrimp, leaving it in the bottom of thebowl with the lime leaf and lemongrass stalk, so she loads my bowl up with broth and shrooms) and I’m pretty sure the spice level of the bowl I ate on April 9, 2016, is singlehandedly responsible for flipping Luna from breech to head-down in my uterus. What makes her tom yum special, you ask? Well, 1) you’re a dick and 2) NOODLES. If you’ve ever been lucky enough to eat tom yum–flavored Mama noodles (basically Top Ramen, but made by Asians for Asians) then you knowwwwwwwww how mind-numbingly awesome ramen would be in homemade soup. So we took the instant noodles, tossed out the seasoning packets, and boom. Tom yum noodle comfort food heaven."

2 chicken bouillon cubes
8 fresh Thai bird chiles (these are hotttttt), or to taste
4 cloves garlic, halved 1 shallot, cut into ½-inch pieces
1 tablespoon fish sauce, plus more to taste
1 stalk fresh lemongrass (see Tip, page 99), cut into 2-inch pieces and lightly smashed
3 kaffir lime leaves,** central vein removed
1-inch piece fresh galangal (or ginger), cut into ¼-inch-thick coins
1 (15-ounce) can straw mushrooms, drained and rinsed
12 cherry tomatoes, lightly smashed
2 (3-ounce) packets or 3 (2.2-ounce) packets instant ramen noodles***
4 scallions, whites cut into 2-inch pieces, greens thinly sliced
1 pound peeled and deveined jumbo shrimp
Kosher salt
Chopped fresh cilantro, for garnish
Lime wedges, for serving

1. In a 4-quart saucepan, bring 8 cups water and the bouillon cubes to a boil. While the water is coming to a boil, place 5 of the chiles (or as many as you can handle) in a mortar with the garlic and shallot and mash until pulverized (or pulse them in a food processor, or chop together with a knife but, uh, don’t touch your sensitive parts until after you’ve washed your hands one hundred times).

2. Add the chile paste to the boiling liquid along with the fish sauce, lemongrass, kaffir lime leaves, galangal, mushrooms, and tomatoes. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes to let the flavors infuse.

3. Uncover, add the ramen noodles and scallions, and simmer until the noodles are hydrated, about 2 minutes. Add the shrimp and simmer until just cooked through, about 2 minutes. Season the soup to taste with salt or more fish sauce. Finely chop the remaining 3 chiles (or to taste, I’ll say it again: They are hottttttt).

4. Discard the lime leaves and lemongrass stalks and divide the noodles and broth among bowls and garnish with the fresh chiles and cilantro. Serve with lime wedges

*If you don’t buy already cleaned shrimp, this will be more like 30 minutes.

**Fresh (or frozen) kaffir lime leaves can sometimes be found at Asian markets; dried ones are almost always available in the Asian aisle or specialty stores, or use the internets.

***Noodles only! Save the spice packets for another use.

Recipes and photographs reprinted from Cravings: Hungry for More. Copyright © 2018 by Chrissy Teigen. Photographs copyright © 2018 by Aubrie Pick. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
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Photographs copyright © 2018 by Aubrie Pick.
Garlicky Cauliflower "Rice"
Serves 4 to 6
Active time: 20 minutes
Total time: 20 minutes

"Things-disguised-as-other-things usually annoy me, especially when it’s for “healthy” purposes but really is just an insult to your intelligence. This cauli rice passes the Chrissy Test, though, because it just tastes so f*cking good. (Note that I have a cauli mash in Book 1, so maybe cauliflower just has some spell over me where it can pretend to be a carb and I believe it.)

"Anyway, to make cauliflower into “rice,” you could drag out the food processor, use it, and wash every last part, but aha! That plain old box grater you’ve previously used to shred mozzarella (and a knuckle or two) actually works great—I prefer the texture, as a matter of fact. Garlic, garlic, and more garlic jacks this up, but do with it what you will—cayenne, soy sauce—it’s hard to ruin it!"

1 medium head cauliflower (1½ to 2 pounds)
¼ cup olive oil
5 cloves garlic, minced 1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Pinch of cayenne pepper
¼ cup chopped fresh basil, cilantro, scallions, parsley—whatever green stuff you want

1. Remove the leaves from the bottom of the cauliflower head. Cut the cauliflower in half and grate the cauliflower head on the large holes of a box grater until you reach the stem. You should have about 6 cups grated cauliflower. (Or you can cut the florets off and pulse them in two batches in a food processer until it’s ricey, about 30 seconds per batch.)

2. In a large skillet, heat the oil over medium heat. Add the garlic and cook, stirring, until fragrant and light golden, 1 to 2 minutes. Add the cauliflower, salt, black pepper, and cayenne and cook, stirring, until the “rice” is tender, 6 to 7 minutes (a minute less for more al dente, a minute or two more for softer). Stir in the herbs and serve warm.

Recipes and photographs reprinted from Cravings: Hungry for More. Copyright © 2018 by Chrissy Teigen. Photographs copyright © 2018 by Aubrie Pick. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

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