Pinch us: This week we are beyond excited to chat with Serena Wolf. A few months ago, Jess met Serena at her book party in DC, and she lit up when she told her about her dog, Taco. Since then, we’ve been beside ourselves whenever she likes one of our posts. So today’s Community Corner is pretty much a dream come true. We talked about her new book, the impact of puppy Taco on her anxiety, what she does with Taco during her famous dinner parties, and much more!

Tell us about your new cookbook! We’re so excited for you

Thank you so much! This cookbook has been a long time coming and is really a love letter to anyone who is looking to boost their creativity and confidence in the kitchen. Each recipe either incorporates a fundamental technique or has endless substitution options, and there will be plenty of sidebars throughout with the best cooking tips and tricks I’ve collected over the years. My goal is for this book to feel like a friendly culinary resource that helps cooks of all levels create delicious meals with what they have on hand. Ironically, my hope for this book is that it will help people go off book more often.

We heard that you’re looking for recipe testers for the new book. What’s involved and how can our community participate? 

Unfortunately, I’m no longer accepting testers! I did an open call for recipe testers earlier this summer, and I was truly overwhelmed by how many people enthusiastically answered. I was only able to take the first 100 volunteers, and they are now cooking this book’s recipes in their own kitchens and sharing feedback on their experience (including timing, taste, likeability, and more). I have 3 people test each recipe, and the feedback is truly invaluable. It really helps me make sure that the recipes are as clear, delicious, and user-friendly as possible, and I’m so grateful that people are willing to help a crazed cookbook author out.

Tell us about your dog, Taco.

Oh my god, how much time do we have? Taco is a 2½ year old Whoodle (Wheaten Terrier and Poodle), and I truly don’t think I could love this floofy nugget more. Fun fact, I wasn’t a dog person growing up. I truly can’t explain it, but I simply woke up one day 5ish years ago and was suddenly…obsessed with dogs? I knew I would love my own dog, but I don’t think I was remotely prepared for how Taco would crack my heart wide open and bring such an outrageous amount of joy into my life. He is truly the sweetest, most gentle, absurdly cuddly dog, and he loves other dogs and people so much. He lives for a beach walk, all things chicken, a good zoomie sesh, and being smooshed between my husband and me in bed or on the couch. He also loves to bark and chew any and all makeup brushes and skincare items. (He is easily forgiven due to the aforementioned floofy nugget-ness.)

What do you cook for Taco and how is he involved in your content?

I’m embarrassed to admit that I don’t cook all that much for Taco! But I do love to make him little frozen treats with Greek yogurt, peanut butter, and applesauce, and he’s the lucky recipient of some good steak and chicken on a pretty regular basis. Taco is almost always in the background of any content that I create, but given that I have a lot of fellow dog obsessives in my community, I love to share some of his day-to-day adventures and cuddliness. 

You’ve been open about your journey with anxiety and panic attacks. How has Taco impacted your anxiety?

To be completely honest, baby Taco sent my anxiety through the roof. I was constantly terrified that he was going to eat something toxic or injure himself (dear God, the number of times he clocked his head on various things doing zoomies), and I feel like I spent 6 months screaming, “WHAT’S IN YOUR MOUTH?!” But as he got a little bit older and better trained (“drop” remains a challenge…), I was able to relax. He’s now an incredibly calming presence in my life and, given his affinity for cuddling, regularly acts as a heated anxiety blanket. I also walk so much more thanks to Taco, and that has had such a positive impact on my general anxiety levels.

You host a lot of dinner parties. Does Taco get to attend? Why or why not?

Taco gets to attend *sometimes,* depending on the crowd. If it's a smaller party with people he's familiar with, he'll usually hang and get plenty of extra pets from his extended family and friends. But Taco gets very excited around new people, and he often has a little bit of trouble containing said excitement, which can result in a slightly more chaotic party than necessary. If he's having a hard time calming down (and/or restraining himself around the cheese board), he tends to be "given the opportunity" to hang out in the bedroom until dessert. 

We read that you’ve had pizza almost every Sunday for three decades. How did you start this tradition and do you have an all time favorite slice? 

I’m not sure if it was my mom or dad who instituted this tradition, but growing up my family always went to or got takeout from California Pizza Kitchen on Sundays. I’d always get the same pizza–pepperoni and mushroom with no sauce because I weirdly hated tomato sauce until my teens–and I have such happy memories of those Sunday Nights. (I’m giggling to myself thinking about how stressed my dad would get about making it home for 60 Minutes.) I think I’ve always just really loved traditions, so I committed to Sunday pizza whenever possible in my adulthood. My husband and I try to make it to Rubirosa in SoHo most Sundays for my all time favorite pizza, which is half Tie-Dye (vodka sauce with mozzarella and pesto) and half Supreme (marinara with mozzarella, pepperoni, meatballs, roasted garlic, and basil). It’s heavenly. 

Tell us about your cooking classes.

I started teaching virtual classes during the early days of the pandemic. I figured I’d teach a couple to keep people entertained during lockdown, but 4½ years later Serena’s Cooking Club is still going strong! I teach a new 90-minute class on Zoom every week, and participants make a cocktail/mocktail and cook a full meal with me from start to finish. Everyone is sent the recipes and shopping list in advance so that they can gather ingredients, but zero prep needs to be done in advance. They’re accessible to cooks of all levels, people can ask as many questions as they like, and it’s just a really good time. People join from all over the country, some cook with friends and family, and the group energy is fantastic!

What book are you reading right now? 

The Wedding People by Alison Espach. It wasn’t my favorite from the jump, but now I can’t put it down. 

We know that you’re obsessed with skin care. What is your daily routine? 

I’m a religious NuFace user, which is a little at-home microcurrent device that helps to tone the facial muscles! In the morning, I rinse my face with water and then use my NuFace to depuff and generally lift my morning face. After using the NuFace, I rinse off the conductive gel and wash my face. I apply some sort of calming/hydrating serum, followed by a vitamin C product (usually 3x a week), moisturizer, and a boatload of sunscreen. At night, I do a double cleanse, then some sort of hydrating OR exfoliating serum and a heavier moisturizer. When I’m feeling super ambitious, I’ll work my LED mask in the morning or evening!

Pay it forward: Can you recommend any cooking creators our community should follow right now. 

I’m always inspired by @alexandracooks, @samanthaseneviratne, @thedefineddish, @phoebelapine, and @dianemorrisey! 

Bonus: Do you have a recipe you could share with our community?! 

This salad is one of my all-time favorites and will be on repeat in my kitchen through the fall and winter!

Kale, Brussels Sprout, and Apple Salad (Serves 8 as a side)

Ingredients:

• 1/3 cup pepitas

• 1 large bunch curly kale (Lacinato kale is also great), center ribs removed and very finely chopped (about 6 cups finely chopped kale)

• 1 tablespoon extra-virgin olive oil

• Salt

• 4 cups shaved Brussels sprouts (about ¾ pound whole sprouts)

• 1 large apple, cut into matchsticks

• 1/3 cup golden raisins

• For the dressing:

• 1 medium shallot, minced

• 1 large garlic clove, grated or finely minced

• ¼ cup freshly squeezed lemon juice (about 1 large lemon)

• 1/3 cup extra-virgin olive oil

• 1½ tablespoons Dijon mustard

• 1 tablespoon pure maple syrup

• Salt to taste

• Freshly ground black pepper to taste

 Instructions:

1. Heat a medium skillet over medium heat. (Do not add any fat to the pan!) When hot, add the pepitas and toast, shaking the pan occasionally, for about 3 minutes or until lightly browned and fragrant. Transfer to a plate or bowl to cool.

2. Add the kale to a large mixing bowl. Drizzle with 1 tablespoon of olive oil and season with a good pinch of salt. Massage the kale in handfuls—literally rub the leaves between your fingers—for a minute or two, until the leaves soften and darken in color. (Yes, I know giving your salad a rubdown is a little weird, but it’s worth it. DO NOT SKIP THIS STEP.)

3. In a medium bowl, whisk all of the ingredients for the dressing. Add the apple to the dressing and toss to coat. (The lemon juice in the dressing will help prevent the apples from browning in the salad.)

4. Add the apple, dressing, Brussels sprouts, raisins, and cooled pepitas to the bowl with the kale and toss to combine. Taste and season with a little extra salt, pepper, or lemon if needed. Serve at room temperature.

 NOTES:

*You can absolutely use store-bought shaved/shredded Brussels sprouts to save time. You can also use a shredding attachment on a food processor to shave the sprouts if you’d like.

*If you don’t like raisins, dried cranberries, currants, or chopped pitted dates are also delicious!

*Sliced or slivered Almonds, or chopped walnuts or pecans are fantastic in place of pepitas. If you’re feeling extra fancy, candied walnuts or pecans are delightful.

*Don’t hesitate to add some cheese to this salad! I’m particularly fond of Pecorino Romano, Parmesan, ricotta salata, or goat cheese. (If using goat cheese, sprinkle it on top so that it doesn’t create a creamy film on the salad.)

*Want to bulk things up with a grain? 1-2 cups of cooked farro, quinoa, or barley is a great addition to this mix.

*If preparing this salad ahead, remove it from the fridge 20 minutes before serving to allow it to cool to room temperature. Leftovers can be freshened with a squeeze of lemon and/or an extra drizzle of olive oil if needed.

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