EyeSwoon

the bite: The New Potato

By Natalie Goel

Our advice: forget the naysayers and don’t just stick to your lane. As someone who embraces many artistic abilities rather than just one, Athena feels a kinship with other women who do the same. It’s no surprise, then, she’s long felt a connection with sisters Danielle and Laura Kosann of The New Potato, both an online mag that presents everything from entertainment to design to fashion, all through the lens of food–and a creative agency.

The design-savvy duo recently released their first cookbook, Great Tastes. As an extension of their site, the book is not just about the recipes themselves but the stories, the gatherings, the outfits, and the people surrounding the meal. Amen, sisters! Ahead, get to know their (great) tastes a little bit better and learn a recipe from their new tome, their snack-food-inspired Super Savory Seed-Crusted Asparagus.

Super Savory Seed-Crusted Asparagus | Great Tastes by The New Potato on EyeSwoon

NAMES: Danielle & Laura Kosann

PROFESSION: Founders of The New Potato 

PHILOSOPHY ON FOOD? Everything in moderation. 

A LITTLE ABOUT THE RECIPE YOU’RE SHARING WITH US? Asparagus is one of our favorite vegetables. We love roasting them until they’re crisp, and with this recipe wanted to kick it up a notch and make them almost like a crispy snack!

ESSENTIAL KITCHEN TOOL? A great knife set.

THREE INGREDIENTS YOU COULDN’T LIVE WITHOUT? Maldon sea salt, lemon, and great EVOO.

SOUNDTRACK IN YOUR KITCHEN? Ah, this is so hard! Depends on our mood. Could be anything from Ella Fitzgerald and Frank Sinatra, (especially if we’re cooking up an Italian meal!), to Drake, The Weeknd, Simon & Garfunkel, Van Morrison, etc.!

Great Tastes by The New Potato on EyeSwoon

MIDNIGHT SNACK? A slice of pizza!

I CAN NEVER RESIST… Hu Kitchen chocolate. It is the best chocolate on the planet. And a glass of wine or a good martini. 

THE RECIPE OR MEAL YOU ARE KNOWN FOR? Danielle is known for her guacamole and Laura is known for her amazing ribs. (Recipe in our book!)

TRIED-AND-TRUE ENTERTAINING TIP? We love to make each guest’s favorite drink, (if the number of people is manageable). It’s pretty great to walk into a dinner party and find that your favorite cocktail is ready for you! 

HOW DO FOOD AND STYLE INTERSECT FOR YOU? They’re one and the same for us. Everyone has to eat, and what they eat and how they live with food is just as much a part of their personal style as what they wear. 

BEST PART OF PUTTING THE COOKBOOK TOGETHER? Reliving the hilarious stories that are peppered throughout. The book is filled with funny tales from our lives as sisters, and from our time having TNP, including several celebrity encounters.

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Super Savory Seed-Crusted Asparagus

Danielle and Laura Kosann, Great Tastes

  • Ingredients

    • Serves 4 to 6

      • Neutral oil, for the pan
      • ½ cup raw pumpkin seeds
      • ¼ cup furikake seasoning (see note below)
      • 1 tablespoon cornstarch
      • Pinch of cayenne pepper
      • Kosher salt
      • 1 large egg
      • 1 pound medium-thick asparagus (about 20 spears), trimmed

      NOTE: Furikake seasoning includes sesame seeds, nori seaweed, bonito (dried fish) flakes, salt, sugar, and sometimes MSG. You can find MSG-free versions at natural food markets, like Whole Foods. After you try this mixture, you’ll want to dust it on everything.

  • Method

      1. Preheat the oven to 400°F. Line two baking sheets with parchment paper and lightly coat with oil. Preheat the pans for 5 minutes.
      2. In a mini food processor, pulse the pumpkin seeds. (Alternatively, put the seeds in a small resealable bag and use a rolling pin to crush them.) Transfer to a shallow bowl and mix with the furikake, cornstarch, and pinch of cayenne. Taste and season with salt as needed. In a second shallow bowl, beat the egg.
      3. Make sure the asparagus is very dry. Dip the top halves of each spear in the egg and then dredge through the seed mixture. Transfer to a plate.
      4. Arrange the asparagus on the preheated baking sheets and roast for 4 minutes. Flip over each spear and roast until they are just tender, about 4 minutes longer. Transfer to a serving platter and serve.

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