WELCOME TO KITCHEN RAID
with Susie & Friends
A 6-WEEK SUBSCRIPTION - Cook smarter, not harder
Sign up for Kitchen Raid for fast plates | modern cocktails you can make in 20 minutes! Whether it’s dinner for one, a quick meal for family night, or a feast with friends, we’ve got you covered. Join award-winning dining critic and food writer Susie Davidson Powell as she asks industry chefs, bartenders and wine directors to share the fast, seasonal way they cook at home.
This six-week course is designed to be fast, flavor-packed and flexible all for only $19.95.
We’re not giving you 20-step recipes or asking you to keep a sourdough starter alive! This isn’t flashy cooking, it’s smart. Each episode is built around a core recipe with mix-n-match variations so one recipe can be the base for many dishes. And we’ve put together coordinated drink pairings.
Every week includes short 5-minute video lessons with chefs and bartenders demonstrating tips and recipes. Instead of a cooking show, it’s like a friend showing you the ropes over Zoom. Susie has spent eight years writing about restaurants and it’s fun to see the quick plates and favorite cocktails her industry friends make at home.
What You Get
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A new email episode each week for 6 weeks
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Flexible recipes with ingredient substitutions and pro tips to boost flavor
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Access to all recipes and videos on thefoodlife.co at anytime
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Classic cocktails that form the basis for today’s modern riffs
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Wine and beer pairings and low or no-alcohol cocktails
Who's it For?
We called this series KITCHEN RAID for a reason! If you’re short on time or inspiration (staring in your fridge and wondering what to make), this is for you. We will suggest pantry staples to have on hand and shopping lists each week, and want to help you raid your fridge, pantry or bar and put together a delicious meal or cocktail at the drop of a hat. It’s that simple.
Get Started
Sign up now for just $3.33 a week (billed one-time for $19.95) and you’ll access tips and skills you’ll use any night. The cost is only $19.95 for all 6 weeks packed with 50+ mix-n-match recipes, 25+ versatile cocktails, 12 non-alcoholic cocktails and beer and wine pairings. Bookmark your favorites and visit Kitchen Raid online at any time. Join Susie and friends!
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What’s For Dinner: Pumped Up Pesto
We’re talking about fresh herbs, olivaceous plants and herbaceous pesto. Purists say pesto can only be basil, pine nuts, garlic, olive oil and cheese. -
Double The Crunch: Candied Nuts
We love versatile recipes that you can make once, store in your fridge or pantry, and use multiple ways. -
Timeless Classics: Cacio e Pepe
Next week we’ll bring you the classics from Martinis to Manhattans and Chef Ali Celik shows us a true Italian staple, Cacio e Pepe, a go-to crowd pleaser every time. And while our sommelier Jonathan Stewart has more wine pairings, we’ll also show you exactly how easy it is to make a classic Martini and Manhattan.
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Aioli: Pump Up The Beauty
Pump up the volume with flavorful, versatile aioli. We head to Rhinebeck, NY to The Dutchess, an exclusive Hudson Valley retreat where executive chef Mark Margiotta shows us the simplicity of farm-to-table cooking and mixologist Madeline Dillon demonstrates classic cocktails with modern twists.
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Make It Brunch: Lunch or Breakfast for Dinner
Make It Brunch! Next week we head to PDA Pizza in Brooklyn for fast bites that hit the spot for brunch, lunch or dinner. Salad for breakfast?
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Sweet Endings: But the End is Just the Start
Well, this cake is its tropical sunshine equivalent in dessert form -- not unlike the effervescent Caroline Schiff, Executive Pastry Chef of Gage and Tollner in Brooklyn and the architect behind it.
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What’s For Dinner: Pumped Up Pesto
We’re talking about fresh herbs, olivaceous plants and herbaceous pesto. Purists say pesto can only be basil, pine nuts, garlic, olive oil and cheese. -
Double The Crunch: Candied Nuts
We love versatile recipes that you can make once, store in your fridge or pantry, and use multiple ways. -
Timeless Classics: Cacio e Pepe
Next week we’ll bring you the classics from Martinis to Manhattans and Chef Ali Celik shows us a true Italian staple, Cacio e Pepe, a go-to crowd pleaser every time.
-
Aioli: Pump Up The Beauty
Pump up the volume with flavorful, versatile aioli. We head to Rhinebeck, NY to The Dutchess, an exclusive Hudson Valley retreat where executive chef Mark Margiotta shows us the simplicity of farm-to-table cooking and mixologist Madeline Dillon demonstrates classic cocktails with modern twists.
-
Make It Brunch: Lunch or Breakfast for Dinner
Make It Brunch! Next week we head to PDA Pizza in Brooklyn for fast bites that hit the spot for brunch, lunch or dinner. Salad for breakfast? Eggs for dinner? We don’t make the rules - we're just here for the food. And we’ve got the inside restaurant scoop on how to elevate a killer Bloody Mary with or without the booze.
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Sweet Endings: But the End is Just the Start
Well, this cake is its tropical sunshine equivalent in dessert form -- not unlike the effervescent Caroline Schiff, Executive Pastry Chef of Gage and Tollner in Brooklyn and the architect behind it.
