Home » MISED OUT

THE SHOP
@ Mised Out

Cookbooks and gear
when you’re ready to cook

LET’S SHOP
FOOD @ Mised Out

Handmade meal kits.
We prepped, so you don’t have to.

LET’S EAT
THE KITCHEN
@ Mised Out

Cooking lessons.
Taught at our place, or yours.

LET’S COOK

Cookbooks and kitchenwares
with a French twist

Shop Best Sellers

Shop French Cookbooks

Shop Kitchenwares

Shop Books About Food

Cook with Courage and Love

We must always cook with our whole heart. And no one knows this better than the French.

French cuisine is a mindful balance of self-care and care for others. It embraces a healthy approach to eating with a focus on local, sustainable ingredients. French cooks understand that we get more by giving to the earth than by taking from it.

“Mised out” means “ready to cook”. Are you ready to cook the French way?

Giving Back

One in six US kids struggles with food insecurity. To help end the poverty cycle, we donate a percent of each sale to stopping childhood hunger.

We’re ready to cook. Are you?

Mised Out on Instagram

View

Aug 22

Eggplant parm is amazing, right? Sweet eggplant swimming in a sea of spicy tomato sauce. And the cheese! Charred on top and gooey underneath, it's the kind of cheese nirvana that can only be rivaled by a great plate of nachos.

But I mean really! Who as the time?! Slice the eggplant. Salt the eggplant. Press the water out of the eggplant. Bread the eggplant. Fry the eggplant. And you haven't even started to assemble the eggplant parm yet. Whew! I'm beat before dinner's even ready.

Instead, I did a riff on ratatouille and skipped the salting, pressing, breading and frying all together. I alternate slices of eggplant and zucchini and every third row I add sliced mozzarella. I added a bit more cheese on top (ok, a lot more cheese on top) and popped it into the oven to do its thing. Start to finish in about 60 minutes and really, really delicious.

I could point out that you save some fat and calories by not frying the eggplant, but honestly - if anyone tries telling you that eggplant parm is healthy, they are pulling your leg. Enjoy the decadence and always cook with courage and love.

View

Aug 19

You know that it's summer when you can make roasted salsa with the veggies from your garden. Life can be so good! And yummy snacks can be so, so, so easy to make.

I through a onion (quartered), a couple of whole roma tomatoes, two jalapeño chilies (seeds removed) and a couple of cloves of peeled garlic in an aluminum foil envelope. Toss it on the grill for 5-10 minutes depending on the temperature of the grill.

Squeeze on lime into a blender. Toss in the veggies, add a bit of salt and before you can say "nachos!", you'll have an amazing roasted salsa.

Always cook with courage and love!

View

Aug 18

Have you ever opened the fridge an hour before dinner and thought, "What in the world am I going to make for the kids tonight?!"

Nah, me either. 😊

Salads offer nearly infinite possibilities which make them a great starting point for improvisation. They can also be whipped up in a flash, which makes them even better for those of us <um ... guilty> who don't always plan ahead as well as we should.

Charred napa cabbage is tossed in a oregano-garlic vinaigrette. Creamy cannellini beans pack in the protein with zero cholesterol. Colorful sliced cherry tomatoes add just the right amount of zing.

15 minutes start to finish means more time to enjoy those beautiful summer evenings!

#culinarygenius #omnomnom #foodstagram #beautifulfood #homecooking #onmytable #mycommontable #tastingtable #lifeandthyme #foodbeast #foodporn #masterchef #fromscratch #forkyeah #fromscratch #foodculture #veganrecipe #plantbased #plantforward

View

Aug 15

This morning, I wondered, "What would happen if you crossed a croissant and a pizza?" (Trust me, at 5:30am I have wondered stranger things while walking the dog!)

Puff pastry is a close cousin to the croissant, so I reasoned that I could use it instead of pizza dough. It sure a lot faster than making pizza dough. And that flaky, buttery crust would add some nice crunch to a traditional margherita pizza. Or so I reasoned. I mean, how bad could it actually be?!

Turns out, not too bad at all. I rolled out the puff pastry into a large rectangle and spooned my eggplant-tomato sauce all over (leaving an inch on each side). I folded over the edges, topped with sliced mozzarella, brushed with a bit of beaten egg and baked for 30 minutes.

I have some tweaks to make, but I can say with certainty that crossing a croissant and a pizza isn't bad. It isn't bad at all.

#culinarygenius #omnomnom #foodstagram #beautifulfood #homecooking #onmytable #mycommontable #tastingtable #lifeandthyme #foodbeast #foodporn #masterchef #fromscratch #forkyeah #fromscratch #foodculture #croissants #pizza

View

Aug 13

Fruit tarts are my very, absolute favorite summer dessert. The star of a summer fruit tart is - no surprise! - the fruit. I use whatever is in season - peaches, plums, pears (the three Ps).

Here, a super quick graham cracker shell is filled with a bit of creme patissiere and fresh peaches ringed with sliced strawberries. Cold, creamy and tangy - this is the sort of light summer dessert that makes me smile every single time.

If you've never made creme pat - you absolutely have to try. Five ingredients - butter, egg yolks, milk, flour and vanilla - are mixed together and heated until thick. Simplicity! The custard-y creme will remind you of donut filling (or at least it reminds me of donut filling 😁) and a little goes a long way.

Bake yourself a little happy with a fresh fruit tart. Little effort, big payoff - my kind of dessert!

#culinarygenius #omnomnom #foodstagram #beautifulfood #homecooking #onmytable #mycommontable #tastingtable #lifeandthyme #foodbeast #foodporn #masterchef #fromscratch #forkyeah #fromscratch #foodculture #fruittart #fruittarte #cremepatisserie

View

Aug 11

It's nice when a plate of food is Instagram-able. I mean, heaven knows I like fussing with plating, garnish, saucing and lighting more than I probably should. But, when push comes to shove, a tasty plate of food beats out a pretty plate of food any day of the week. And this, my friends, is one tasty (and easy!) plate of food.

I am absolutely obsessed with rice noodles. All you do is pour boiling water over those bird nest-like packets of noodles and let sit for 10 minutes. Ta da! Soft, luscious noodles. It's just that easy!

Rather than boiling water, I used boiling dashi. Super simple: boiling water, bonito flakes and kombu (dried seaweed). I add some garlic, fresh ginger, chili flakes and soy sauce for a bit of punch. Strain the dashi and pour it boiling hot over the noodles. Let sit for 10 minutes or so. Bam! Instance noodles with sauce. So, so, so easy.

Steamed broccoli and edamame join seared, chopped scallops and toasted sesame seeds. Simple, light, filling and even better the next day for lunch. Thank you, rice noodles!

#culinarygenius #omnomnom #foodstagram #beautifulfood #homecooking #onmytable #mycommontable #tastingtable #lifeandthyme #foodbeast #foodporn #masterchef #fromscratch #forkyeah #fromscratch #foodculture

View

Aug 9

It is (still) hot, and the kitchen is closed. Sort of.

The stove, for sure, is staying off today. The don't call 'em the salad days of summer for nothin'! 😁

Great as a main on hot summer days, this super simple salad is also a perfect starter if tonight says "grilling" to you. Start by thinly slicing a mid-sized zucchini and dressing it in a bit of white balsamic and olive oil. Toss shredded carrots in a bit of lemon juice and place on top of the zucchini. Top the whole thing off with a thick wedge of mozzarella and briny capers.

I go a bit crazy with the cracked black pepper - 'cause why not?! - and some sea salt. But you do you and season to your taste. I love this with a nice, crusty French baguette and some butter.

Start to finish in 10 minutes. Time to kick back with a glass of cold, crisp sauvignon blanc and enjoy summertime!

#culinarygenius #omnomnom #foodstagram #beautifulfood #homecooking #onmytable #mycommontable #tastingtable #lifeandthyme #foodbeast #foodporn #masterchef #fromscratch #forkyeah #fromscratch #foodculture

View

Aug 8

It is hot. And I am in absolutely no mood to be in a hot kitchen. The LAST thing I need right now is a 400 degree fire and pots of boiling hot water in my house.

So what to do about dinner? Chill! 😉

A tonnato sauce is one of those ridiculously easy, no cook deals that you throw on a plate of pasta - and spend the rest of dinner wondering why you don't make it more often. Tinned tuna (yep, like you buy to make a tuna salad sandwich) is blended with mayo, olive oil, capers, lemon juice and (if you like them) anchovies. Me, I also add a couple of splashes of tabasco sauce for a bit of tangy heat.

Toss it with some cooked spaghetti, linguine or bucatini (my personal fav) with several handfuls of arugula. Dinner is ready start-to-finish in 15 minutes. And the oven - thankful - can take a night off.

#culinarygenius #omnomnom #foodstagram #beautifulfood #homecooking #onmytable #mycommontable #tastingtable #lifeandthyme #foodbeast #foodporn #masterchef #fromscratch #forkyeah #fromscratch #foodculture

View

Aug 5

You ever watch one of those cooking shows and think, "Yeah, I can do that." Yep, me too.

So, I'm watching this show on curries. They look awesome and I think, "Sure, I can do that." Now, I love ordering curries out, but I have never - and I mean ever - made one myself. But the show made it look easy enough, so why the heck not?

The results - as you can see - a bit earthy in color. But the taste - wow! Eggplant, yellow squash and bok choy are roasted in a curry sauce that includes (get a pen and paper, it's a heck of a list!): ginger, garlic, onion, cinnamon, curry powder, salt, cardamom, turmeric, coriander, peanut butter and lime juice. Roast for about 45 minutes and serve with peanuts, green onions and crispy quinoa.

OMG, it was so, so good. And even better for lunch the next day!

The next time you watch one of those shows and think, "Sure, I can do that" - try! You'll be amazed at what you can make.

#culinarygenius #omnomnom #foodstagram #beautifulfood #homecooking #onmytable #mycommontable #tastingtable #lifeandthyme #foodbeast #foodporn #masterchef #fromscratch #forkyeah #fromscratch #foodculture #veganrecipes

View

Aug 3

Yes, I believe in a plant-forward diet. But I also believe in balance, which means sometimes meat is ok. (More than ok, in fact - no guilt or shame in the kitchen!)

A grilled steak can be a beautiful meal. I have two pieces of advice for all you grillers out there. First, salt the beef several hours before cooking. Salt retains water, so your steak will be juicer if you salt early. Salt also helps break down protein fibers, so the meat will tenderize in the fridge before cooking. A two-for! Second, char the steak over high heat to get a good sear, then move it to a cooler part of the grill to finish cooking. Seriously - moving your meat around a bit can all the difference.

A (remarkably simple) sauce can elevate a simple steak to a "you have to make this again tomorrow" kind of meal. A diced tomato, minced parsley, one clove of garlic (grated) and a generous helping of salt and pepper creates THE most beautiful tangy, spicy topping for that perfectly medium steak.

#culinarygenius #omnomnom #foodstagram #beautifulfood #homecooking #onmytable #mycommontable #tastingtable #lifeandthyme #foodbeast #foodporn #masterchef #fromscratch #forkyeah #fromscratch #foodculture

View

Aug 1

Dessert should be fun. Delicious, of course. But fun too. Right?!

What makes this fridge pie so fun is the filling - whipped frozen banana with cocoa powder. It's unexpected - so fun - and delish. Check and check.

Here's the kicker. The crust is toasted oats and hazelnuts. 😉 Chewy, sweet and - yep! - fun. A bit of blueberry compote adds just the right tartness.

Best of all? Refrigerator pies melt quickly on warm summer evenings, so no one will blame you for gobbling it up fast! 😉

Many thanks to @nadiyajhussain for this recipe, which you can find in her latest book, "Nadiya Bakes"!

#culinarygenius #omnomnom #foodstagram #beautifulfood #homecooking #onmytable #mycommontable #tastingtable #lifeandthyme #foodbeast #foodporn #masterchef #fromscratch #forkyeah #fromscratch #foodculture #veganfood #veganrecipes

View

Jul 30

Risotto is one of those things that you need to do a couple of times, but once you get the hang of it ... omg! The possibilities are nearly limitless. And delicious! 😀

Here we have artichoke risotto with onion micro greens. Nice, right? And super, duper simple.

You start with a steaming some baby artichokes. Peel off the woody outer leaves, slice the artichokes in half and steam for 30 minutes or until tender. Next, whip up a basic risotto - stock slowly added to arborio rice over a medium-low heat. Easy enough, right? Add the artichokes. Dust a plate with a bit of parm, plate the rice and garnish with onion micro greens. 40 minutes start to finish, easy and so good even five-year olds give it a "two thumbs up." (He doesn't see how I snuck two veggies into the rice ... shhhhhh.)

#culinarygenius #omnomnom #foodstagram #beautifulfood #homecooking #onmytable #mycommontable #tastingtable #lifeandthyme #foodbeast #foodporn #masterchef #fromscratch #forkyeah #fromscratch #foodculture #vegetarian #vegetarianrecipes

Our Story

We are here to help!

Having trouble finding what you want? Cooking is our passion, so just ask!

IDEAS & ADVICE

TO ASIA, WITH LOVE: EVERYDAY ASIAN RECIPES AND STORIES FROM THE HEART — TO ASIA, WITH LOVE: EVERYDAY ASIAN RECIPES AND STORIES FROM THE HEART
July 26, 2021

BREAD, A BAKER’S BOOK OF TECHNIQUES AND RECIPES — BREAD, A BAKER’S BOOK OF TECHNIQUES AND RECIPES
July 18, 2021

NADIYA BAKES: A BAKING COOKBOOK REVIEW — NADIYA BAKES: A BAKING COOKBOOK REVIEW
July 13, 2021

THE COOK’S ILLUSTRATED BAKING BOOK: A COOKBOOK REVIEW — THE COOK’S ILLUSTRATED BAKING BOOK: A COOKBOOK REVIEW
July 5, 2021

SALADISH: A SALAD COOKBOOK FOR EVERYONE: A REVIEW — SALADISH: A SALAD COOKBOOK FOR EVERYONE: A REVIEW
June 26, 2021

“PLANT-BASED GOURMET”: COOKBOOK REVIEW — “PLANT-BASED GOURMET”: COOKBOOK REVIEW
June 13, 2021