story by SOFIA MARTINEZ
Lindsey Baruch didn’t set out to write another cookbook. You know the type: it promises 30-minute meals but demands a dozen specialty tools, an overstocked pantry, and maybe an emotional support group. Something Delicious, Baruch’s debut cookbook out September 30, is not that. Instead, it feels like a warm text from a friend who cooks like she means it, but doesn’t fuss over every garnish like it’s going on a gallery wall.
100 Recipes for Everyday Cooking
If you know Baruch from her blog Lindsey Eats, or from her soothing, sun-drenched recipe videos on Instagram and TikTok (where over 400,000 people already follow her lead), you’ll recognize the vibe immediately. Her food is vibrant and intuitive, plated like it was made by someone who enjoys the process, because she actually does.
But don’t confuse laid-back with lack of intention. Something Delicious is quietly ambitious, gently nudging you to listen to what your food is telling you. The crackle of hot oil. The tang of sumac on your tongue. The comfort of stirring dal while your whole kitchen smells like garlic and toasted turmeric. Baruch wants you to trust your senses, not your inner perfectionist.
If you’ve ever opened your fridge and felt like giving up before you even started — or if you just want to know what to do with that half-used jar of harissa — this is your book.
Something Delicious: 100 Recipes for Everyday Cooking by Lindsey Baruch comes out September 30. You can find one of the recipes from the book below.
Lindsey Baruch’s Skillet Hot Sauce & Brown Sugar Chicken Thighs With Frazzled Snap Peas
“When I was growing up, this dinner was often in rotation. On Sunday, my dad and I would marinate chicken thighs in a sriracha, brown sugar, and soy blend so it would be ready to cook on Monday for a quick 30-minute dinner. The brown sugar adds the perfect sweetness and provides a nice char to the chicken, while hot sauce adds punch. Snap peas are cooked in the same pan, making this a no-fuss, uncomplicated one-skillet dinner. Serve with fluffy white rice!”
Ingredients:
- ¼ cup low-sodium soy sauce
- 2 tablespoons hot sauce, such as sriracha or chili garlic sauce
- 2 tablespoons dark brown sugar
- 1 teaspoon toasted sesame seeds, plus more for garnish
- Freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon neutral oil
- 8 ounces sugar snap peas, strings removed
- Steamed white rice, for serving
- Gluten-free option: swap in coconut aminos or tamari for the soy sauce.
Directions:
- In a small bowl, combine the soy sauce, hot sauce, brown sugar, sesame seeds, and black pepper to taste until the brown sugar is dissolved.
- Transfer 2 tablespoons of the marinade to a large bowl or bag. Add the chicken and turn to coat. Reserve the rest of the marinade. You can let the chicken sit in the marinade just for the time it takes to cook the snap peas, or you can marinate it for 1 hour or up to overnight in the refrigerator.
- In a large skillet, heat the oil over medium-high heat until glistening. Add your snap peas and cook and blister for 4 to 5 minutes, stirring occasionally. You want them to just slightly begin to brown in places but still be vibrant green. Remove from the skillet to a plate.
- Set the skillet over medium heat. Add your chicken thighs, and cook until the internal temperature reaches 165°F, 12 to 16 minutes, flipping over halfway through. If you find the chicken is getting too caramelized and darkened, lower the heat to finish cooking the chicken.
- Reduce the heat to medium-low. Add the reserved marinade and the snap peas and toss to combine. Cook until the snap peas warm through and your sauce gets saucy, glossy, and just a tad thickened, 1 to 2 minutes.
- Serve in shallow bowls over cooked white rice, garnished with toasted sesame seeds.
You can find this recipe (and 99 others like it) in Something Delicious.
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