Chef & Author Alice Carbone Tench Live Streams Vegetarian Thanksgiving Recipes on Cooking Show
Eating Again Cover Art
Mondays 5 PM PDT/8 PM EST |
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“Alice Carbone Tench knows that cooking is a spiritual practice: we seek, we bond, and we heal by preparing meals with our hands. Spending time with Eating Again feels like hanging out in the kitchen with a cool, trustworthy confidante, sharing recipes and memories and maybe a few tears. Alice holds nothing back, and she’ll make you want to cook (and live) the same way.” —Jeff Gordinier, author of Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World |
—Alice Carbone Tench is a writer, cook, traveler, and food enthusiast born in a small town in the foothills of the Italian Alps. Self-admittedly, Tench struggled to find a calling in life; she fell, took wrong turns, made mistakes, but she never gave up. She battled alcoholism and addiction, depression and eating disorders but the people around her never gave up on her either. After her therapist suggested cooking, she suddenly found the serenity she had been chasing while slicing carrots. |
She discovered the healing magic of preparing, eating, sharing and writing about food, and the result is her upcoming cookbook memoir Eating Again, to be published February 2022 by Heliotrope Books. Eating Again is a remarkable combination of essays, memories, reflections and recipes that she calls “culinary self-care, Italian food, and a pinch of rock ‘n’ roll.” Leading up to publication, Tench will be sharing excerpts and recipes from the book with media around the country, including a recent feature in quarterly lifestyle publication Felix Magazine. Felix Magazine’s proceeds go to women’s empowerment and education not-for-profit, the Arapecio Foundation, a volunteer group promoting career and life skills and leadership development for low-income young women and girls. In June, OXFAM recruited her for their campaign to “make the COVID-19 vaccine a People’s Vaccine: free, fair, and accessible to all.” Joining chefs and writers including Mark Bittman, Mei Li, Emily Luchetti, Evan Hanczor, and Marcus Samuelsson, she shared a recipe for Pear and Chocolate Galette in Caramelized Sesame Crust, available here. This summer, Tench traveled through her native Italy, documenting her cooking along the way, with her mother and husband appearing as frequent guests and collaborators. Her American shows are now airing weekly on Mondays at 5pm PST/8pm EST through the fall. Streaming on Instagram Live from her home in Los Angeles, this hour-long weekly cooking show features recipes for signature dishes prepared with local ingredients. With fun segments, meaningful conversations, and of course, a lot of delicious cuisine, viewers can learn how to cook incredible and flavorful recipes step-by-step, all from the comfort of their own home. |
In October, Felix Magazine’s Summer/Autumn 2021 issue included an essay by Tench unpacking feelings around her vegetarianism (and veganism), especially during the holidays—read in full here (page 62-64 digitally, or 122-126 in print). As a recovering bulimic and anorexic, Tench knows well the ways that restriction and overly “clean” eating can swing towards unhealthy habits, so she instead approaches her meatless recipes with creative gusto, focusing on exploring plant-based food through its unique textures and tastes. The essay highlights vegetarian-friendly holiday recipes inspired by those enjoyed in the innocence of her childhood, adapted to create new, more ethical traditions for her daughter that are just as flavorful and gustatorily satisfying. Facilitating a beautiful community of people who hope to live better, healthier lives shared with others was “the most beautiful summer of my life,” says Tench. “Take a slice out of your day and come on over—there is always an extra chair.” Tune in for the next show here. Miss a week? All episodes are available and archived on her Instagram Reels and YouTube after airing. New essays and recipes are regularly added to her official website. Eating Again, by Alice Carbone Tench 978-1-942762-78-2 (paper) 978-1-942762-79-9 (hardback) 978-1-942762-80-5 (eBook) PRICE: $25.00 paper; $38.00 hardcover; $9.99 e-book Recipes |
Italian-Roast-Style Lentil and Bean Meatloaf 1 ½ cup of cooked lentils (I cooked mine in homemade vegetable broth, but you can used canned lentils to save time) Preparation: This loaf is beautiful with a vegan gravy and a tangy cranberry sauce. The mushrooms give that meaty and earthy flavor that will not make you miss turkey this holiday season. And the rosemary, the soffritto, and the wine will just recreate the aromatic bouquet of the classic Italian roast typically served on festive occasions. As will see, the intensity of flavor and scents is not about the meat: the aroma comes from the fresh herb mix, from the mushrooms, the bay leaf, the wine, and from all that nature gives us, right in our backyard, or a few blocks from the house. |
Sautéed Rapini with Garlic and Chili Flakes 2 bunches of rapini (broccoli rabe) Preparation: If you boil the vegetables without salt, you can drink the water, which is filled with vitamins and beneficial properties. My grandmother still does this, and she is 99! Also, you can save the water and cook pasta in it. In my book there is a recipe for authentic orecchiette with broccoli rabe, Puglia-style, so stay tuned for more. |