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Graphic by Abby Maker for Well+Good; Photo: Clarkson Potter Publishing
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Few simple pleasures feel more decadent than curling up with a gorgeous print publication like Cherry Bombe, the twice-yearly magazine published by editor Kerry Diamond and art director Claudia Wu. Every issue features a who’s who of game-changing women—think Martha Stewart, Garance Dore, Chloe Sevigny, and Lena Dunham—talking about one thing they all have in common: a passion for food.

The female-forward company just came out with something else you’ll want to display on your coffee table: Cherry Bombe: The Cookbook, which features recipes from 100 women including Padma Lakshmi, Christina Tosi of Milk Bar, Jenni Koslow of Sqirl, and Chrissy Teigen.

Here, Diamond and Wu generously share a few of the book’s standout recipes. “The lemony lentil stew is from one of our favorite photographers, Andrea Gentl,” Diamond says. “It’s really nourishing and smells wonderful when you make it.”

If you don’t want to wait until dinner for a Cherry Bombe-approved meal, try the savory oatmeal recipe, courtesy of baker-cum-artist Lexie Smith. “She’s a whiz at making healthy dishes that seem luxurious and indulgent, while also being mindful of different food sensitivities,” Wu says.

The power partners also reveal what could almost be called the company’s signature cocktail. “The rosé sangria is fun and features our favorite fruit—cherries, of course,” Wu says. “It’s great to make when company is coming by and is a real crowd pleaser.” Ready to live your best Cherry Bombe life? Keep reading for the goods.

Scroll down for three recipes from Cherry Bombe: The Cookbook.

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Cherry Bomb Recipe Savory Oatmeal with Miso and Mushrooms
Photo: Clarkson Potter Publishing

Savory Oatmeal with Miso & Mushrooms by Lexi Smith

Lexie Smith, a Brooklyn-based artist and baker, uses miso to transform oatmeal from a breakfast dish to an anytime meal. Her recipe is gluten-free, making it perfect for those with tummy issues. “When I was in my teens, I noticed that most of the things I was eating made me feel worse instead of better and I set out to understand why,” says Smith. Realizing she had control over what she ate and how she felt was liberating. “Following your gut” is her best advice for cooking, eating, and living.

Ingredients
1 Tbsp olive oil, plus more as needed
2 heaping cups oyster mushrooms, torn into large pieces
Pinch of Kosher salt
1 spring onion or 2 scallions, sliced (whites and greens separated)
2 cups quick-cooking gluten-free oats
1 large garlic clove
Freshly ground black pepper
1 large egg
4 tsp tamari
4 tsp white miso
1 tsp toasted sesame seeds
1/4 tsp coarse sea salt
Yogurt, for serving (optional)

1. Heat the olive oil in a heavy-bottomed pan over medium-high heat. Add the mushrooms and one-fourth teaspoon salt and toss, drizzling with a bit more oil if necessary. Cover and cook for a few minutes, stirring once, until the mushrooms are soft and beginning to brown. Add the whites of the spring onion and cook for another minute or so, until the onion has softened slightly. Remove the pan from the heat and set aside.

2. Put the oats in a medium saucepan and add three-and one-fourth cups water. Grate the garlic clove into the water using a fine grater or Microplane and add a quarter teaspoon salt and some pepper. Cook over medium-high heat, stirring gently and adjusting the amount of water as needed, until bubbles begin to form on the surface and most of the water has been absorbed, about 5 minutes.

3. Turn the heat to medium-low and crack the egg into the middle of the oatmeal. Stir quickly and continuously for a few minutes. The egg will cook and help thicken the oatmeal. Do not let the mixture bubble too rapidly or the egg might curdle. The oatmeal should be thick and stick to your spoon.

4. Whisk in the tamari and miso, making sure to break up any clumps. Add a tablespoon or more of water if you prefer a looser consistency.

5. Turn off the heat and mix in the spring onion greens. Divide the oatmeal among four bowls and top with the mushrooms, sesame seeds, sea salt, and a drizzle of olive oil. Add some yogurt, if desired.
Tip: Have some seasonal veggies you love? Throw them in. “Garlic scapes are really nice here, as is asparagus, leafy greens, or roasted winter squash,” says Smith.

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Cherry Bombe Recipe Lemony Lentil Stew
Photo: Clarkson Potter Publishing

Lemony Lentil Stew with Ginger & Turmeric by Andrea Gentl

This hearty but delicate stew is packed with good-for-you ingredients, like ginger, garlic, and turmeric—photographer Andrea Gentl’s current obsession. She developed the recipe while doing a monthlong cleanse, trying to figure out what she could eat that her family would like too. As two of the most in-demand lifestyle photographers around, Gentl and her husband travel all around the world, which she says greatly influences what she cooks at home. “I always look to foreign lands for inspiration and new tastes,” she says.

Ingredients
2 Tbsp olive oil
2 garlic cloves, smashed and finely chopped
2 small shallots, finely chopped
1 1/2 cups Petite Crimson lentils
1/4 cup coconut oil
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 1/2 tsp fennel seeds
1 piece fresh turmeric, peeled and finely chopped
1 preserved lemon, quartered and seeded
1 small dried Indian red chile
Aleppo pepper
1/2 tsp kosher salt, plus more as needed
Fresh cilantro and plain Greek yogurt, for serving

1. Warm the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the garlic and shallots and sauté until translucent, 2 to 3 minutes. Don’t let them brown.

2. Add the lentils, coconut oil, ginger, fennel seeds, and turmeric. Reduce the heat to low. Let the coconut oil melt into the spices and lentils for about 2 minutes to release the flavors and coat the lentils.

3. Tuck the lemon quarters into the lentils to melt down during the cooking process, then add the red chile, Aleppo pepper, salt, and 5 cups water. Cover the pot and simmer over medium heat for 40 minutes, or until soft and soupy. Stir occasionally to break up the preserved lemon and add more water if the mixture seems too dry. Remove the red chile before serving and taste for seasoning. Add more salt if necessary. Ladle into bowls and serve with a sprinkling of cilantro and a dollop of yogurt.

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Photo: Clarkson Potter Publishing

Rosé Sangria with Cherries by Klancy Miller

Sangria made with pink wine, cherries, and ribbons of orange zest sounds just perfect. Klancy, the author of Cooking Solo: The Fun of Cooking for Yourself, created this recipe for those times when you’re expecting lots of pals—for a fun brunch, lunch, or dinner party, or just hanging out. For this recipe, she prefers a full-bodied rosé, such as those from Bordeaux or a Malbec rosé from Argentina, and she uses a vegetable peeler to get the zest just right. As for the fruit, you can swap in peaches and grapes for the blueberries and nectarines. But the cherries, of course, are a must.

Ingredients
3 bottles rosé, chilled
1/2 cup brandy
2 Tbsp St-Germain elderflower liqueur
Juice of 1/2 lime
1 cup cherries, pitted
1 or 2 ribbons orange zest
1 orange, sliced
1 nectarine, pitted and sliced
1/2 cup frozen blueberries
Seltzer (optional)
Ice (optional)

1. Pour the rosé, brandy, St-Germain, and lime juice into a large pitcher, bowl, or container. Stir with a large spoon. Add the cherries, orange zest, orange, and nectarine.

2. Refrigerate for 1 hour so the flavors can come together. Right before serving, add the blueberries and, if desired, a splash of seltzer and some ice.

Reprinted from Cherry Bombe. Copyright © 2017 by Cherry Bombe, Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

If the lemony lentil stew has you craving a Hygge-friendly soup, try this Ayurvedic equivalent to the classic chicken variety. And if you skipped right to the rosé, read this to find out why it’s healthier than white wine—really!