Hawa Hassan Shares the Spicy Somali Pasta Recipe From Her New Cookbook, ‘In Bibi’s Kitchen’

“Grandmothers are the ultimate home cooks,” says Hawa Hassan. That’s why, for her new cookbook with Julia Turshen, In Bibi’s Kitchen, she decided to make them the focus. Part cooking guide, part educational material, and part journalistic exercise, the book features the beloved recipes, and stories, of matriarchs from eight African countries that touch the Indian Ocean. There’s Ma Gehennet, an Eritrean who emigrated first to Canada and then to New York, who shares her shiro (chickpea stew), Ma Wambui from Nairobi, who wants to dispute preconceptions that Kenyan food is “bland and uninteresting,” and Mozambique’s Ma Maria, a complete master of coconut sauce. As each talks about their food, family, and life choices, a diverse and uplifting portrait emerges about both the Eastern African coast and the African immigrant experience in America. “My ultimate goal in life is really to tell an accurate and beautiful story about the continent, not one of despair,” says Hassan. 

Hassan’s book comes at an important time for the food and restaurant industry which, over the past several months, has faced a reckoning over whose culinary stories get told, and whose cuisines get supported. It’s a fact not lost on Hassan, who was born in Somalia, then escaped to Kenya during the country’s civil war before settling in Seattle. “African people have not been handed the mic,” she says. “There’s a misconception that [the cuisine] is difficult, that it’s far, that it’s not ‘sexy,’ for lack of a better word. But that’s not true. Everything you need, for the most part, is in your pantry. We want to dismantle that this food is somehow at a reach.”

It’s a goal that In Bibi’s Kitchen succeeds at. Full of delicious and easy-to-make dishes, you’ll find yourself wondering why, exactly, a Somali restaurant serving canjeero (sourdough pancakes) and suugo suqaar (pasta with spicy meat sauce) hasn’t popped up in your neighborhood, or why we aren’t downing more Mozambique ginger-beer or rum berry-soda cocktails on Friday nights. As Hassan notes of her East African coast recipe collection: “It’s clean, it’s lean, and it’s beautiful.”

Inspired to cook something for yourself? Below, find the recipe for suugo suqaar.

Suugo Suqaar

Italy’s colonization of southern Somalia during the nineteenth and twentieth centuries had a lasting impact on Somali cuisine. Suugo is the most popular of Somali pasta sauces and resembles an easy weeknight meat sauce but the added flavor of Xawaash Spice Mix makes it distinctly Somali (and distinctly tasty). You can substitute ground turkey or ground chicken in place of the beef if you’d like. Serve with cooked pasta (any shape will work, whether it be a strand-like spaghetti or a shorter cut like penne).


3 tablespoons extra-virgin olive oil or canola oil 

2 garlic cloves, minced 

1 small green bell pepper, stemmed, seeded, and finely chopped 

1 small red onion, finely chopped 

1 pound ground beef 

3 tablespoons Xawaash Spice Mix (see below) 

1 teaspoon kosher salt, plus more as needed 

2 tablespoons tomato

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A muffin tin deep dish pizza recipe for kids

One mom who sees it that way is Ashley Hansen, who was among parents who shared with me tales of cooking with kids.

Hansen, who owns Hansen’s Sno-Bliz snowball stand in New Orleans, admits she is a bit of a Pollyanna when it comes to cooking with her daughter Avery, 8, and son Gordon, 10.

“I always seem to go for this Mary Poppins aspect,” she said. “Let’s make this fun.”

And, snap, the job’s a game – literally.

“We have cooking contests with smoothies, small salads, grilled cheese, cookies. Everyone is encouraged to add a ‘secret ingredient,’” Hansen said, explaining that the idea for the game grew out of family members having their own ideas of how a cookie or smoothie should taste.

“So, I was like, let’s all put in our own special ingredient. They loved the idea of a secret ingredient that would not be revealed until the end.”

Hansen doesn’t leave everything to chance. Some contest ideas are born out of what she finds in her refrigerator or if she over-buys a fruit or vegetable.

“It’s important to lead them. I try to plant seeds and see who picks up what. Look, I have this Tupperware of roasted nuts. Look, I have bananas.”

The family loves crepes. Avery filled one with shredded cheddar and fresh dill. “She won that round,” Hansen said.

Gordon took home the trophy one day with his yogurt smoothie blended with rosemary and blood orange. “Avery and I looked at each other and said, ‘Gordy, this is so good.’”

A salad contest one night ended in another victory for Gordon – and for his mother. The boy made the winning combination of kale and watermelon.

“Ever since then he’s been eating all of his salads,” Hansen said. “He loves salads now.”

“It is a curiosity that kids have about how foods taste together, experimenting with things,” she said. “It’s also about making magic happen, like Harry Potter coming up with potions.”

Parents are remarkably clever sometimes. One dad told me he signed up for one of those meal-in-a-box delivery services, and now his son waits for the package like it’s a present and can’t wait to get into the kitchen to make whatever is inside.

After listening to lots of parents, I saw a few recurring themes:

Let kids do it their way. As one father told me: “For the cupcakes, she likes to split them and frost between the halves. ‘It’s less messy, Dad. The frosting doesn’t get on your fingers.’ I mean the frosting and crumbs do get everywhere to accomplish this, but the eating part? Okay, it is less messy.”

Pull out the gadgets. “My 4-year-old loves using the tools — stand mixer [cake and frosting], plastic knife [cutting boiled eggs and raw mushrooms], rolling pin [pizza dough], tongs [heating tortillas on gas stove], blender [making smoothies] and immersion blender [mayonnaise],” said one mom.

Go hands-on. Think shaping meatballs, cutting out cookies, “smashing” potatoes or rolling up wraps. “My

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Vegan S’Mores Smoothie Bowl Recipe

A smoothie in a bowl is a snack I can get behind. Not only are smoothie bowls way more photogenic than regular smoothies in a glass, but you can add toppings like fresh fruit, honey, or granola to make it a full meal, and they take little to no effort to make. With so many smoothie bowl recipes out there, you could test out one every day and never run out of options!

TikTok sisters Ashley and Taylor Johnston (@twincoast) are elevating the game with their new s’mores smoothie bowl recipe which is keeping the summer vibes going this fall. The vegan recipe calls for four frozen bananas or coconut cream cubes, one big scoop of marshmallow fluff, splash of vanilla, 1/4 cup chocolate milk, and a handful of chocolate chips. Based off their tutorial video, it’s a basic two-step process. Simply throw the listed ingredients into a blender and blend until thick, about a few seconds. Next, scoop the smoothie into a bowl — preferably, one that’ll look good in a photo — and garnish with extra chocolate chips, graham crackers, and marshmallow fluff.

Customize your bowls with chocolate drizzle of if you’re feeling extra, toasted marshmallows. Whip out your blender and check out the slides ahead for a visual tutorial.

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Carson Kitchen’s Killer Shrimp Recipe

Carson Kitchen opened more than six years ago on Carson Avenue in Las Vegas. The name celebrates the street where it sits, and also the history of Nevada and its capital city.

Owner Cory Harwell recently brought it to downtown Salt Lake City at 241 West 200 South.

Cory joined us to talk about some of the dishes on the menu, and also to share one of his favorite recipes.

Don’t these sound delicious?

Crispy Chicken Skins- smoked honey
Bacon Jam- Havarti cheese, toasted baguette
Devils Eggs- Crispy pancetta, caviar, chervil
Risotto- Black rice, Oxtail, parmesan cream, fennel gremolata
Young Beets- Red & Gold beets, pistachio crusted goat cheese, red & green grapes, Micro hearts on fire, honey
Mac and Cheese- baked mac and cheese
Chili Cauliflower- Garlic, red chili flake, lemon juice, parsley
Wild Mushroom Flatbread- Pickled red onion & arugula, gruyere cheese
Glazed Donut Bread Pudding with three rum caramel and vanilla crème Anglaise.

Cory, who also happens to be a chef at Carson Kitchen also shared a recipe you can make at home.

Killer Shrimp Recipe
4oz Raw Shrimp 21/25 P&D
1oz Buttermilk
2oz Nash Flour
2oz Aji Amarillo cream
1oz Pickled Jalapeno
To Taste Lemon Zest
To Taste Salt

1. Cut shrimp into three pieces and soak in buttermilk.
2. Squeeze out excess liquid when an order comes in and dredge in nash flour.
3. Fry at 385 degrees to a light golden brown, 1-2 minutes.
4. Pinch of salt and toss in Aji amarillo cream till coated
5. Plate in bowl and top with pickled jalapeno and lemon zest

* 21/25 P&D- size of shrimp, peeled and deveined

You can find more information at carsonkitchen.com/slc.

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Teddi Mellencamp Shares Easy Chickpea Salad Recipe

Teddi Mellencamp doesn’t consider herself the “world’s best cook,” but the Real Housewives of Beverly Hills star says you don’t have to be a chef to stay on track and be healthy. The wellness coach, 39, invited Us Weekly into her Beverly Hills kitchen to share a chickpea salad recipe from her new cookbook, ALL IN the Kitchen. Watch the exclusive “Inside My Kitchen” video above to see the Bravo personality get to work in the kitchen!

As the daughter of musician John Mellencamp, Teddi says that a major priority for her is a good playlist while she cooks. 

“A must have for me in the kitchen is music,” she told Us. “It makes it so much more fun to cook or prep with your family, listening to music, dancing and enjoying the time.

Teddi Mellencamp Shares Her Recipe for a Quick and Healthy Chickpea Salad
Teddi Mellencamp Lidor Shuster

The mom of three is often on the go and wanted to create a cookbook with quick, easy recipes for people who don’t have the time to make elaborate meals. 

“I created this cookbook with fellow coaches, Chelsea Elder and Mary Cofan,” she explained. “We’re all hardworking moms and we like to create yummy, delicious foods that we can make with our families that we can take on the go or eat at home.”

When it comes to getting her kids to eat healthy, Mellencamp admits she doesn’t have “every tip and trick,” but for daughter Slate, 6, she explains that “having different colors makes her excited to eat healthy.” She added that it also depends on what phase they’re currently in. “Their taste buds change throughout the years, so just keep giving them new things to try,” she added.

To find more recipes like this, check out Teddi’s new cookbook, ALL IN The Kitchen.

Teddi Mellencamp Shares Her Recipe for a Quick and Healthy Chickpea Salad
Teddi Mellencamp’s chickpea salad Mary Cofran

Chickpea Salad
Serves 2-4


  • 1-2 cucumbers, chopped
  • 1 bell pepper, chopped
  • 2 cups cherry or grape tomatoes, halved
  • 1 avocado, diced
  • 1 (15 oz) can of chickpeas (garbanzo beans)
  • 2 tbs lemon juice
  • 1 tbs olive oil
  • 1/2 tbs basil, chopped
  • 1/2 tsp salt
  • pepper to taste


  1. Combine all ingredients in a large bowl. 
  2. Toss well. 
  3. Garnish with fresh basil.

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FitWaffle Kitchen’s Eloise Head, 26, shares VERY simple recipe for five-ingredient Nutella brownies

The easiest ‘no bake’ treat yet: Home cook, 26, shares her VERY simple recipe for Nutella brownies – and you can make your own with five supermarket ingredients

  • Amateur baker Eloise Head, 26, is the founder of Instagram recipe page FitWaffle
  • She posts videos of decadent desserts that take just a few minutes to prepare
  • A recent clip shows viewers how to make Nutella brownies from five ingredients
  • Ms Head uses butter, icing sugar, biscuits, chocolate and the hazelnut spread
  • She says they are subtly ‘moreish’ and ‘addictive’ for anyone with a sweet tooth

A self-taught baker who built an online following of 682,000 during coronavirus lockdown has shared her simple recipe for Nutella brownies – with no oven required.

Eloise Head, 26, is the founder of FitWaffle Kitchen, an Instagram page where she posts videos of decadent desserts that take just a few minutes to prepare.

The amateur chef from London recently shared a tutorial showing viewers how to make a tray of ‘super delicious’ brownies with five basic ingredients.

Ms Head – who says the treats are ‘quick and easy to make’, even for beginners – uses 90g of plain biscuits, 250g of icing sugar, 120g of butter, 200g of white chocolate and 300g of the iconic chocolate and hazelnut spread.

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The 'super delicious' brownies (pictured) can be made with butter, icing sugar, crushed plain biscuits, white chocolate and the iconic chocolate and hazelnut spread

The ‘super delicious’ brownies (pictured) can be made with butter, icing sugar, crushed plain biscuits, white chocolate and the iconic chocolate and hazelnut spread

‘These are super sweet, but not overpowering with Nutella flavour,’ she wrote in the caption, adding they are subtly ‘moreish’ and ‘addictive’ for anyone with a sweet tooth.

First, Ms Head mixes the crushed biscuits with melted butter and icing sugar, then adds 250g of Nutella until fully combined.

Next, she spoons the mix into a dish lined with baking paper, pressing down until flat.

Then she melts white chocolate in the microwave and pours it over the base, before melting the remaining 50g of Nutella and drizzling it on top.

Using the back of a palette knife, Ms Head swirls the chocolate liquid into a decorative pattern and leaves the tray in the fridge to set.

London baker Eloise Head, 26, who built a mammoth Instagram following of 682,000 during lockdown by sharing her simple tricks for making decadent desserts

These five-ingredient Nutella brownies are her latest viral creation to take social media by storm

London baker Eloise Head (left) built a mammoth Instagram following of 682,000 during lockdown by sharing her simple tricks for making decadent desserts (right)

Eloise Head’s Nutella brownies


90g plain biscuits (crushed)

250g icing sugar

120g butter (melted)

250g Nutella and 50g for topping

200g white chocolate


1. Mix biscuits, butter and icing sugar.

2. Add 250g of Nutella and stir until fully combined.

3. Spoon mixture into a dish lined with baking paper, pressing down firmly.

4. Melt white chocolate and pour over the biscuit base.

5. Melt remaining 50g of Nutella and drizzle on top, running a palette knife through the liquid to create a decorative pattern.

6. Refrigerate until set.

The brownies (pictured) should be decorated with a drizzle of melted Nutella then refrigerated until set

The brownies (pictured) should be decorated with

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Interior Designer Eliza Gran Shares Her Perfectly Messy Pavlova Recipe

The pavlova—a layer cake of meringue, cream, and fresh fruit—has some qualities in common with Eliza Gran’s approach to design. Pavlovas are elegant, versatile, and balanced. For the top, you use what you have. And in order to make the most beautiful pavlova, you have to have the confidence to make a mess.

Chickens, ducks, turkeys, and dogs roam freely across Eliza Gran’s Los Angeles living room, where freshly cut flowers are crowded lusciously into one of a kind vases, and vintage textiles, records, and books adorn most corners. “It’s always been super important to me that home is a nice place to be, with a lot of books, a lot of good music, food, flowers…” she says. “It needs to be a place where your kids and their friends want to hang out—otherwise they’ll turn 13 and you’ll never see them again.”

A snapshot of Eliza Gran’s Los Angeles home.
Photo: Courtesy of Eliza Gran / @elizagranstudio

When Gran moved from New York to California, long before eggs were sparse in American supermarkets mid-pandemic, she replaced her Brooklyn-bought dozens with brown, white, and blue eggs pinched from her birds’ respective coops. In between appointments with her interior design clients, Gran maintains her acres of trees that fruit everything from blood oranges to guavas.

Gran’s sunny ecosystem, in which she tends to animals, vegetation, and her three teenagers, grew from sad circumstances. Gran had initially moved away from New York, where she grew up, for her husband’s job. Their family lived in a small cottage on the Venice canals, where Gran had developed her now-omnipresent handmade pom pom baskets. But then her dad was diagnosed with Alzheimer’s, and Gran realized her life needed to change in order to support him and her mother.

“I thought, ok, I’ll take a couple months off the pom pom baskets—which were going insane! It was like, there were 200 stores. We were shipping constantly, it was this crazy scene. And people were starting to copy me but I was like, ok, it’s not out of control yet.” It was at the peak of the pom-poms that she was back in Brooklyn, preparing her family home to be sold and making plans for her elderly parents to move to Los Angeles.

Gran’s parents’ Park Slope house, which was a gem of property she describes as a “decrepit, beautiful mess” with fireplaces in every room, was eventually sold. She found a place in the Valley that could accommodate both of her parents, with room for carers and enough enclosure to stop her father from wandering off. But as things in life go, her mother passed away before the big move. Her father came to L.A., but the new landscape and the absence of his wife was too much. Gran lost both of her parents, and her childhood home. Then, with her business besieged by imitators around the world, Gran closed her company.

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Garden Patch Soup Recipe

Every year as summer draws to a close I find myself looking ahead to heating up the kitchen and filling the house with the wonderful aromas of hearty soups and stews.

It is enjoyable to change our meal planning from lighter summer menus to traditional autumn foods. Eating seasonally means enjoying certain foods when they are at their ripest and freshest. Autumn is the height of harvest time for many fruits and vegetables.

At the end of summer, the gardens are loaded with ingredients for creating tasty, one-pot meals such as Garden Patch Soup.

This soup is full of nutritious and flavorful vegetables. It has been a restaurant customer favorite soup for well over twenty years. That’s right. For over 20 years my restaurant customers have counted on this soup being featured every fall. The restaurant never quits serving customers favorite recipes.

The soup recipe calls for beef, but you can use chicken or pork or you can leave out the meat altogether, adding more beans and veggies. Left-over chili can be substituted for the beans.

So as you can see, this soup recipe is wonderfully flexible. The recipe has as many variations as there are cooks but regardless of how you choose to tweak the recipe, it will be delicious.

The soup you make from this successful restaurant recipe will keep you and your family warm, healthy, full, happy and thankful for the Fall bounty as the weather turns cool.

Enjoy your restaurant soup recipe and the company of those you share it with!

Garden Patch Soup

Preparation time: 30 minutes. Serves 8-10.


1 pound lean ground beef

1 onion, chopped

2 quarts water

2 1/2 tablespoons Au jus seasoning mix (or to taste)

2 1/2 tablespoons taco seasoning mix

2 1/4 teaspoons chili powder

14 ounce can of tomatoes, chopped

7 ounce can tomato sauce

8 ounces whole kernel corn or 8 ounce can with liquid 3 cups of veggies (broccoli, cauliflower, green beans, zucchini, peppers, celery or whatever you like and have available)

1/3 head cabbage (1 1/2 cups), coarsely chopped

8 ounce can kidney beans, drained and rinsed (or left-over chili)


Heat water to boiling in a soup pot

While water is heating, brown the ground beef and onion in a skillet

When water comes to a boil, add all the seasonings, tomato, tomato sauce, corn with liquid, beans and your vegetable choice

Drain meat mixture and add the meat to the soup pot

Bring back to a boil and simmer until vegetables are crisp tender

Add the cabbage and remove the soup from the heat

Let sit for a few minutes to cook the cabbage

Correct the seasoning

Enjoy your soup and the great fall season.

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