Interview with Phoebe from Phood by Phoebe

When hosting, be sure to use a recipe that you are comfortable with/have made before. And also choose something where a lot of the prep can be done ahead of time! The worst feeling is to serve something that you’re not totally confident about/to feel like you’re missing the party in the kitchen while people are having fun.

Tell us about yourself!

My name is Phoebe Maglathlin. I live in Boston, Massachusetts, and I am a Recipe Developer at Christopher Kimball’s Milk Street Studios.

Share your approach to food with us: what do you like to cook? Why?

Although I went to a French culinary school, I would say that I like to cook a fusion of cuisines with modern ingredients. Post culinary school, I worked at Gato, Bobby Flay’s Mediterranean restaurant in New York, in Martha Stewart’s test kitchen, and now I work at Christopher Kimball’s Milk Street, which features a lot of international food based on where our editor is traveling. This doesn’t mean that I don’t like to cook American food, but all of these experiences have led me to cook with more flare and to not be afraid of unique ingredients! Such as gochujang or tahini (which are two of my go to’s)

Describe your food personality in 5-7 words

Crowd pleasing, fresh ingredients, fusion, fun, SAVORY! I don’t love sweets…

What are your 3-5 favorite recipes? Why? Tell us about them!

Quinoa Salad (Serves 8)

Ingredients

  • 2 cups quinoa (farro is a great substitute)
  • 1 red bell pepper, finely chopped
  • 1 red onion, finely chopped
  • 1 pack persian cucumber (these are much smaller and are therefore easier to chop)!
  • 1 can cannellini beans, rinsed and drained
  • 1 tablespoon whole grain mustard
  • ¼ cup red wine vinegar
  • ¼ cup tablespoons extra virgin olive oil
  • salt and ground black pepper
  • 1 container feta cheese
  • ½  cup parsley leaves,  coarsely chopped (plus more for garnish)
  • ½ cup mint, coarsely chopped (plus more for garnish)
  • 1 lemon

Instructions

  • Cook quinoa – there’s always detailed instructions on back of box. I like to add 1 tablespoon of olive oil and 2 teaspoon of salt to the quinoa while it cooks for added flavor. Once done cooking – drain and place in fridge to cool.
  • While quinoa is cooking, dice the veggies (red pepper, onion, cucumber)
  • Whisk together the whole grain mustard, red wine vinegar, olive oil,  ½ teaspoon salt, and ¼ teaspoon ground black pepper in a big bowl
  • Add the chopped vegetables and cannellini beans to the vinaigrette
  • Add the quinoa (once cooled), feta, chopped parsley and mint, and the juice of ½  lemon. Mix thoroughly to combine.
  • Add more red wine vinegar, olive oil, lemon, or salt and pepper to taste.
  • Garnish with remaining herbs

Tuna Poke (Serves 4)

Ingredients

  • 1 lb sushi grade raw tuna
  • 1 tablespoon white miso paste
  • 2 tablespoon soy sauce
  • 2 tablespoon sesame oil
  • ½ cup shelled edamame (defrosted)
  • 1 ripe avocado, diced
  • 4 scallion, thinly sliced on the bias, plus more for garnish
  • black sesame seeds, for garnish
  • spicy mayo, for garnish I love Sir Kensingtons but you can also make your own with mayonnaise, sriracha, and a touch of rice wine vinegar!
  • Cooked white or brown rice

Instructions

  • Dice the poke into ½ inch cubes
  • whisk the miso paste, soy sauce and sesame oil in a large bowl
  • Add the edamame, avocado, tuna, and scallions to the bowl and gently mix until coated
  • Serve over cooked brown or white rice and garnish with a dollop of spicy mayo. Sprinkle with black sesame seeds and scallion.

I love to scale up this recipe to serve a crowd in mini appetizer portions or serve as a meal with rice!

Mexican Street Corn ( Serves 6)

Ingredients

  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 chipotle chilies in adobo, finely chopped ( find these in the canned food section)
  • 2 limes
  • 6 corn on the cob (shucked)
  • 1 tablespoon evoo
  • kosher salt and ground black pepper
  • ½ cup cotija cheese, crumbled
  • cilantro leaves for garnish

Instructions

  • Combine the sour cream, mayo, chipotle chilies, and 1 tablespoon lime juice. Mix well until combined.
  • Brush the corn with evoo on all sides and season with salt and pepper
  • For a gas grill, heat the grill on high, covered for 10 minutes. Reduce to medium, add the corn and cover. Cook for about 7-10 minutes, turning occasionally until charred on all sides.
  • Remove the corn and place on a platter
  • Drizzle with the chipotle crema and garnish with the cotija cheese and cilantro. Season to taste.

What’s your favorite thing about Want the Recipe?

I appreciate how easy it is to use and I LOVE seeing what everyone else is making on the app. It gives me such good ideas on what to cook next — and it’s just FUN! I love that there is a social aspect to it — cooking can be intimidating to some home cooks and seeing other people cooking and sharing is motivational/comforting.

And of course, I really like how easy it makes saving and storing my recipes. I feel so much more organized now!

What food can you not live without?

CHEESE! In any shape or form. Preferably a soft triple cream brie…

What kitchen appliance do you swear by?

I love my cast iron skillet. Or any skillet (non stick or regular) that is oven safe  because I love establishing color and flavor stovetop and finishing things in the oven! Such as a nice piece of steak or a frittata.

What are your favorite blogs/ Instagram accounts that you follow? What do you like about them?

Honestly, I love following @InaGarten on instagram and I own all of her cookbooks! Growing up, my mom cooked a lot of her recipes, and with these recipes (plus a lot of her own) my mom instilled my passion for cooking. Ina will always have a soft spot in my heart! Move over Jeffrey!

Do you have any advice for our food community?

When hosting, be sure to use a recipe that you are comfortable with/have made before. And also choose something where a lot of the prep can be done ahead of time! The worst feeling is to serve something that you’re not totally confident about/to feel like you’re missing the party in the kitchen while people are having fun.

But also to escape your comfort zone when cooking during the week either for yourself or for your family! You can learn a lot about different ingredients this way and also what you are really capable of in the kitchen 🙂

What’s your Instagram handle, blog link, any other social media or accounts you’d like us to share!

You can find me on:

Instagram @phoodbyphoebe_

My blog is coming slowly but surely! (Don’t worry, we’ll update you upon its release STAT)

For Phoebe’s published recipes (we’re talking EPIC dishes like Shrimp Mozambique and White Beans with Sage, Garlic and Fennel) purchase the fantastic Tuesday Nights Dinner Cookbook or subscribe to the Milk Street Magazine. The Milk Street Website is also jam packed with on-demand recipes and a free newsletter with even more ideas…. ENDLESS! 

Recent Posts

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.