Jessica Tom's Blog

Say it with me … baby food doesn’t have to be bland! When I first started feeding my son solids, I had one rule — only serve him food I would want to eat myself. Make it safe, yes. Make it healthy, yes. But don’t skimp out on flavor. Khichdi is a comforting stew livened up by ginger, garlic, turmeric, and cumin. It’s a delicious, dynamic dish that sets the stage for a lifetime of eating bold, full-bodied flavors.

Khichdi

1 tablespoon moong dal (split yellow lentils)
3 tablespoons white rice
½ teaspoon ghee (can substitute butter or any high-quality oil)
⅛ tsp fresh ginger, grated
⅛ tsp ground cumin
⅛ tsp turmeric (optional, if you’re worried about staining)
½ garlic clove, grated
3 tablespoons grated zucchini
1 ½ cup water + water for soaking dal and rice

Soak dal and rice in water for at least 20 minutes or up to 2 hours.

When ready to cook, melt the ghee in a small saucepan. Saute ginger, cumin, and turmeric until fragrant, about 15 seconds. Add garlic and zucchini and saute for another minute.

Add water and drained rice and lentils. Simmer for 20 minutes on low until you achieve a porridge consistency. Feel free to blend it, or leave as-is for more texture. Allow to cool.

Want more? See all the videos and recipes in the Baby Bites series here:

Apple Pie Muffins
Coconut-Oat Haupia
Steak Tacos
Polenta
Jook or Chinese Congee
Khichdi

You might think, “Wow, polenta for a baby!? So fancy!” And yet, when you think about it, polenta is the perfect baby food. It’s mushy, has whole grain and healthy fats, and is easy for mom and dad to make. This dish is the perfect example of how broadening our idea of “baby food” can literally reveal a world of dishes that baby can enjoy.

Polenta with Slow-Roasted Veggies and Parmesan

½ cup quick cook polenta
1 teaspoon butter
1 head fennel
1 pint cherry tomatoes
Balsamic glaze
Parmesan cheese
Parsley

Preheat oven to 325°F. Slice fennel in a mandolin and puncture all tomatoes with a fork. Place vegetables in a 9x9 pan so the veggies are crowded. Drizzle with olive oil and roast for 2-2 ½ hours, or until vegetables are meltingly tender. You may want to cut the vegetables even smaller so they are safe and easy for baby to eat.

Please refer to the package instructions of your polenta, as they may differ from the instructions here. In a small saucepan, bring 2 cups water to a boil. Add ½ cup polenta and cook over medium heat for about 3 minutes, until polenta pulls from the sides of the pot. Feel free to add more water if you’d like a looser consistency. Add butter and mix until melted. Allow to cool.

When ready to serve, spread polenta over plate and then add roasted vegetables. Top with grated parmesan, parsley, and a drizzle of balsamic glaze.

NOTE: Once the polenta cools, it will stiffen. You can also eat the polenta like this, too! Makes great finger food.

Want more? See all the videos and recipes in the Baby Bites series here:

Apple Pie Muffins
Coconut-Oat Haupia
Steak Tacos
Polenta
Jook or Chinese Congee
Khichdi

What is food to you? We all know it’s more than just sustenance. It’s tradition, it’s memory, it’s love. Chinese congee, or jook, is a special part of my family. So why not give it to its newest member? Remember, babies can eat so much more than we think and they also want to feel included. Sharing a cherished dish with your baby ranks as one of the top parenthood experiences, in my humble opinion!

Jook with chicken, bok choy, and scallions

½ cup white rice
1 teaspoon minced ginger
1 skinless chicken thigh with the bone
½ teaspoon neutral cooking oil
1 trumpet mushroom
6-8 leaves baby bok choy
2-3 scallions

Rinse and drain 1/2 cup of rice. Place in freezer bag and freeze for at least 6 hours or overnight.

When ready to cook, add rice to pot along with 4 cups water, 1 teaspoon minced ginger, and one chicken thigh. If your chicken thigh is very thick, cut it into smaller pieces. Bring to a boil and allow to simmer for 20-25 minutes, unti rice has completely broken down. Keep checking on it and add more water if it’s getting too thick or you’d like a thinner consistency.

In the meantime, dice your vegetables so they are small enough for baby. Heat pan to medium-low and add oil. Saute mushrooms first for 2 minutes. Then add bok choy and cook for an additional 1 minute.

When jook has finished cooking, remove chicken thigh and allow to cool. Once cool enough to handle, remove meat, dice, and add back to congee. Add vegetables and serve with sliced scallions.

This makes more than enough for baby! You can share with adults and add soy sauce and sesame oil. Or, freeze leftovers. For best results, only freeze rice and meat, and add vegetables fresh on the day you plan to eat.

Want more? See all the videos and recipes in the Baby Bites series here:

Apple Pie Muffins
Coconut-Oat Haupia
Steak Tacos
Polenta
Jook or Chinese Congee
Khichdi

My son LOVES tropical flavors. Whether it’s the sweetness of pineapple or the silkiness of mango or the richness of coconut, he loves it all. The boy can eat so many bananas, it’s a little scary.

I love this recipe because it has those tropical flavors while also being nutritious for baby. Sometimes breakfast can get a little monotonous, but by adding just one different ingredient, you can make something as simple as oatmeal into a mini-tropical getaway.

Coconut-Oat Haupia

⅔ cup unsweetened light coconut milk
¼ cup ground oats

Bring coconut milk to a simmer. Add ground oats. Whisk continuously, making sure there are no lumps for 2-3 minutes, until thick.

Pour mixture into a small container (keeping in mind you will be cutting for finger food pieces) and allow to come to room temperature. Once cool, cover and place in refrigerator until set, at least 3 hours or overnight.

OPTIONAL: After cooking the oats, mix in small chunks of fruit. They will set inside the oats.

Want more? See all the videos and recipes in the Baby Bites series here:

Apple Pie Muffins
Coconut-Oat Haupia
Steak Tacos
Polenta
Jook or Chinese Congee
Khichdi

The Baby Bites series wouldn’t be complete without this very special dish — TACOS! Tacos are a standby in our family and also a great way for baby to explore different flavors and textures — grilled, pickled, fresh, sour, mushy, crunchy, etc — in one meal. The variations truly are endless and can make taco nights the best night of the week (whether baby or adult).

Baby-Friendly Steak Tacos

Flank steak
Cooking oil
Lime
Onion
Garlic
Cilantro
Cooked black beans (if using canned, use a low-sodium version)
Avocado
Corn or whole wheat flour tortillas

Cut the flank steak into strips against the grain. Add sliced onions, cilantro stems, lime juice, and garlic cloves. Marinate for at least one hour, or up to 12 hours. It’s also okay if you don’t have time to marinate!

When ready to cook, dry off steak with a paper towel. Add oil to a cast-iron skillet and add steak slices. Heat pan to medium-low. Flip when the steak develops a nice sear, about 8 minutes. Cook on the other side until the steak is totally cooked through, about 6 additional minutes. Slice one piece to make sure there is no pink inside. Allow to rest and cool.

Mash black beans with a fork. Add avocado and mash again, mixing everything.

If your tortilla is a bit stiff, place it on a plate and cover it with another plate. Microwave for 15 seconds until soft. Arrange the tortilla, steak, avocado-bean mash, lime and cilantro on a plate, tray or mat.

Want more? See all the videos and recipes in the Baby Bites series here:

Apple Pie Muffins
Coconut-Oat Haupia
Steak Tacos
Polenta
Jook or Chinese Congee
Khichdi

Earlier this year, The Bump asked me to do something that hit on all my interests — an international cooking show … for babies! I truly couldn’t say yes fast enough.

This 6-part series lives on The Bump alongside other resources on how to care for your baby. I’ll also be posting them here with the recipes so you can make these dishes at home.

First up is Apple Pie muffins! These have the comforting warmth of actual apple pie while also being healthy and easy to eat for your young kiddos.

Apple Pie Muffins

3/4 cup unsweetened applesauce
1 ½ cup old-fashioned oats
1 egg
1 tablespoon olive oil
1 tablespoon fresh-squeezed orange juice
2 teaspoon baking powder
3/4 teaspoon cinnamon (½ in batter, ¼ tossed with apples)
1/2 apple

Preheat oven to 350°F. Grease a mini muffin tin or use paper liners. Peel, core and finely dice the apple. Toss with ¼ teaspoon cinnamon.

Add applesauce, egg, olive oil, oats, baking powder, and remaining cinnamon into a high-powered blender. Blend on high until smooth, about 1 minute.

Spoon batter into the mini muffin tin. Add a teaspoon of diced apples to each muffin and gently press into the batter. Bake for about 25 minutes, until muffins are slightly browned at the edges.

Cool on a wire rack.

Want more? See all the videos and recipes in the Baby Bites series here:

Apple Pie Muffins
Coconut-Oat Haupia
Steak Tacos
Polenta
Jook or Chinese Congee
Khichdi

So, here we are. Never thought I’d ever have to cook this way (and we will for sure cherish the next time we can shop, cook, and eat the way we did before). But these extraordinary times call for a new way to think about food.

Your grocery runs are limited and you have to lean more on pantry staples. You may have to feed more people, for more meals. And you’ll either have more time at home, or less time with the demands of family and other challenges raised when you’re all cooped up.

Like all of you, I’m still learning as I go. Here are some tips as you navigate this new way of cooking. I’ll be updating this post as I refine my techniques, so save this page and keep checking back!

COOK SIMPLE > COMPLEX

Set yourself up for leftover success. For example, start with separate preparations of rice, beans, and roasted vegetables. For the first meal, create a grain bowl with your favorite vinaigrette. Next time, use the rice to bulk up a soup. Puree the beans into a dip. Add the veggies to a frittata. Finally, mix the rice, beans, and vegetables with chili powder, cumin, and tomatoes (fresh or canned/jarred) for a Mexican-style dish. Notice — if you started with that last dish, you'd be way more limited with your leftover layup. Start simple.

CASE STUDY: Lemony Brown Rice Bowl with Shrimp

The bulk of this is made with long-lasting pantry ingredients — brown rice, lemon, red onion, feta, olives, and frozen shrimp. The fresh ingredients are there, but I’ve purposely pared back. I used just three mini cucumbers, a handful of grape tomatoes, and about three stems of dill (a side salad for me in better times, but times have changed).

The tough bottom inch of the dill stems, along with the onion skins, were saved. I’m freezing these with chicken bones from another night. Once I have enough scrap ingredients, I’ll make stock.

The olive brine flavored the rice, almost like a vinaigrette would (think: salt, fat, acid, umami). Feta brine would also do the trick.

MIX FRESH WITH SHELF-STABLE OR FROZEN 

If you’re anything like me, you like lots and lots of veggies. Problem is, you’ll run out sooner that way. Better some fresh ingredients, for longer, than no fresh ingredients, sooner. 

Add mushrooms to your boxed mushroom soup. Add cabbage to your frozen dumplings. You’ll stretch your fresh ingredients + boost the nutrition of your shelf-stable products.

A CARROT SAVED IS A CARROT EARNED

Reexamine your recipes and  ask yourself:

Will this ingredient satiate me/ fill me up? (rice, beans, pasta, etc)

Will this satisfy me/ make me happy? (chocolate, cheese, etc)

Will this offer important nutrients? (kale, raw veggies, etc)

Is this ingredient critical to the taste of this dish?

Sadly, something like carrots in a stock doesn’t make the cut. The flavor is too subtle, and you’re boiling away all the nutrition. Save these ingredients for dishes where they will shine — in terms of taste, nutrition, and impact.

If you can’t bear to be without your classic mirepoix, use scraps in your stock — carrot peels, the base of your celery, onion skins and ends — items that would normally get thrown away.

BE FLEXIBLE WITH INGREDIENTS

The other day I made too much corned beef. So the next day I made split pea soup, then fried rice — both using corned beef as you might use ham. In more mobile times, I’d probably buy ham, but for now we use what we have.

EXTRACT AS MUCH FLAVOR AS POSSIBLE / NO WASTE

The rinds of your lemons. The bones of your chicken. The brine in your pickle jar or feta tub. These are great flavor enhancers that don’t require an extra trip to the grocery store. Before you throw anything away, think to yourself, how can I use this? 

Additionally, we are accustomed to prepping our food a certain way. But many of these components are edible. Consider: the leaves of a cauliflower, the stems of soft herbs, the knobby end of zucchini, the broccoli stalk. In some instances, you will have to shave off the fibrous part or cook for a little longer, but otherwise, these vegetable parts are totally edible.

CASE STUDY: Kale, White Bean, Vegan Sausage Soup

The stock was made with not just a chicken carcass, but also the skin. Skin is not always added to stock, but I couldn’t throw it away. Skin adds a “roasted” taste, along with salt and fat — all components that ensure this soup isn’t as austere as its modest ingredients imply.

Use the stems of the kale. Just boil them a little longer than the leaves.

Did you know you can freeze bread? Just slice it (if it’s not already) and freeze. Oftentimes, I get little broken bits in my frozen bread bags which make them too small for normal bread usage. Here, I used them for cheesy crouton floats, and added the crumbs in the bottom of the bag into the soup itself (actually many of your favorite soups contain bread — ribollita, gazpacho…).

Got a parmesan rind? Drop it in the broth. You know how it goes by now. What’s normally thrown away can add fat, salt, umami — FLAVOR.

USE FRESH WHEN IT MATTERS, SHELF-STABLE WHEN IT DOESN’T 

For example, right now I have fresh onions and I also have dried onion flakes. I’ll save the fresh as a taco topping, where the freshness is important. I’ll use the dried in a stew or soup, where the onions will melt away anyway.

LEAN ON INGREDIENTS THAT COUNT

When you’re making a meal, you’re assembling a team. Skip the wallflowers and go with the jacks and jills-of-all-trade. Sausages (meat or vegan) are great because they offer a trifecta of flavor — fat, salt, spice. When used in a soup, you can even get by using water instead of broth — it’s that flavorful. Other MVP ingredients — strong cheeses, bacon, ham, anchovies, fermented black bean paste, miso.

LET YOUR TECHNIQUE ADD FLAVOR

Improve your dish — without dipping into your food supply. Cut your ingredients small so you have the satisfaction factor in every bite. Brown the sausage, toast your bread, broil your cheese. The Maillard reaction lends complexity and depth by virtue of heat and time (ie: something you have in unlimited supply).

MAKE LESS FOOD 

Of course, use food that’s about to go bad, but otherwise, try not to cook more than you can eat/ can tolerate eating day after day — especially if the dish doesn’t freeze well or you don’t have room even if it did. If you’re stress baking or cooking, halve recipes. You’ll get the same amount of stress-relief, with less waste.

How are you cooking differently these days? Share any tips, questions, or comments below! 

 







































 

Whew! I just got back from the Greenwich Wine & Food Festival. It was a crazy whirlwind and a complete blast — so many amazing food vendors, talks, games, and music… all set on the beautiful waterfront. Check out pics on my Instagram here and here.

Though I’m pretty beat, I just had to jump on here and give you my recipe for my apple cider char siu pork, the dish I cooked on the demo kitchen stage. Shame on me for not having it ready!

As I mentioned in my demo, I developed this dish for three reasons:

1) It’s a variation on the dish I made when I was first eliminated on Food Network Star. My dish was good, but my presentation didn’t impress the judges. So this was my chance for demo redemption … if only for myself.

2) I wanted to do a home-cooked riff on traditional char siu pork, a dish that perhaps you’ve had but never thought to make for yourself.

3) Char siu ingredients — cinnamon, star anise, cloves, ginger — are very much in line with the flavors of fall. Add apple cider and you’ve got a Chinese-Autumn dish that’s perfect for the season.

Traditional char siu pork is usually something you’d buy because it requires a special oven and esoteric ingredients. I’m pretty happy that this home version comes really close to the original, uses basic ingredients, and swaps out the typical shoulder or belly for lean and fast-cooking tenderloin.

I also call for something called “apple cider molasses”, a fun ingredient you can make at home. Did you know pomegranate molasses is simply reduced pomegranate juice? That was my thinking here. When you reduce the apple cider, you get a deeper, sweeter, thicker liquid that’s gives great flavor and body to the glaze. The concentrated sugar content also helps give the pork that sticky-sweet-and-spiced yum factor.

You can even make a bigger batch of molasses and use it like a syrup or sweetener. Try it in a vinaigrette, or a pop of flavor in your seltzer, or even a topping on yogurt or ice cream. Once you have the apple cider molasses, this dish only takes 30 minutes.

RECIPE

5 cups apple cider
¾ cup soy sauce
¼ cup hoisin sauce
6 garlic cloves, smashed
2-inch knob of ginger, peeled and sliced
3 tablespoons annatto seeds (optional — adds some of the red color characteristic of char siu pork, but very little flavor)
5 cinnamon sticks
½ cup star anise pods
1 tablespoon whole cloves
¼ cup honey

2 boneless pork tenderloins — 2-2 ½ lb in total
1 tablespoon 5-spice powder
1 tablespoon salt

2 tablespoons grapeseed oil

Add apple cider to medium saucepan and bring to a boil. Lower to simmer and reduce until 20% of volume, about 1 hour. You will have about 1 cup of reduced apple cider “molasses”. This can be done up to 3 days ahead. 

Preheat oven to 425°F. Line baking sheet with foil, making sure it is entirely covered. 

Dry pork loin with a paper towel and cut each tenderloin into two halves, so you have four pieces total. Rub with five spice powder and salt. Bring large skillet to medium-high heat and add oil. Sear the pork loin on all sides, 3-4 minutes on each side. 

Place pork pieces on baking sheet and place in the oven on the middle rack. Roast for 15 minutes. 

While the pork is roasting, add apple cider molasses, soy sauce, hoisin sauce, garlic, ginger, annatto seeds, cinnamon, cloves, and star anise to a saucepan. Bring to a boil and then reduce to simmer. Simmer for 15 minutes, then remove from heat. Strain glaze and add honey. 

Remove pork from oven and turn oven to broil. One by one, place pork pieces in a medium bowl and spoon glaze on top, making sure the entire surface is coated. 

Place pork on top rack and broil for 5 minutes. Remove from oven and allow to rest. Serve with remaining reserved glaze. 

Whew! I just got back from the Greenwich Wine & Food Festival. It was a crazy whirlwind and a complete blast — so many amazing food vendors, talks, games, and music… all set on the beautiful waterfront. Check out pics on my Instagram here and here.

Though I’m pretty beat, I just had to jump on here and give you my recipe for my apple cider char siu pork, the dish I cooked on the demo kitchen stage. Shame on me for not having it ready!

As I mentioned in my demo, I developed this dish for three reasons:

1) It’s a variation on the dish I made when I was first eliminated on Food Network Star. My dish was good, but my presentation didn’t impress the judges. So this was my chance for demo redemption … if only for myself.

2) I wanted to do a home-cooked riff on traditional char siu pork, a dish that perhaps you’ve had but never thought to make for yourself.

3) Char siu ingredients — cinnamon, star anise, cloves, ginger — are very much in line with the flavors of fall. Add apple cider and you’ve got a Chinese-Autumn dish that’s perfect for the season.

Traditional char siu pork is usually something you’d buy because it requires a special oven and esoteric ingredients. I’m pretty happy that this home version comes really close to the original, uses basic ingredients, and swaps out the typical shoulder or belly for lean and fast-cooking tenderloin.

I also call for something called “apple cider molasses”, a fun ingredient you can make at home. Did you know pomegranate molasses is simply reduced pomegranate juice? That was my thinking here. When you reduce the apple cider, you get a deeper, sweeter, thicker liquid that’s gives great flavor and body to the glaze. The concentrated sugar content also helps give the pork that sticky-sweet-and-spiced yum factor.

You can even make a bigger batch of molasses and use it like a syrup or sweetener. Try it in a vinaigrette, or a pop of flavor in your seltzer, or even a topping on yogurt or ice cream. Once you have the apple cider molasses, this dish only takes 30 minutes.

RECIPE

5 cups apple cider
¾ cup soy sauce
¼ cup hoisin sauce
6 garlic cloves, smashed
2-inch knob of ginger, peeled and sliced
3 tablespoons annatto seeds (optional — adds some of the red color characteristic of char siu pork, but very little flavor)
5 cinnamon sticks
½ cup star anise pods
1 tablespoon whole cloves
¼ cup honey

2 boneless pork tenderloins — 2-2 ½ lb in total
1 tablespoon 5-spice powder
1 tablespoon salt

2 tablespoons grapeseed oil

Add apple cider to medium saucepan and bring to a boil. Lower to simmer and reduce until 20% of volume, about 1 hour. You will have about 1 cup of reduced apple cider “molasses”. This can be done up to 3 days ahead. 

Preheat oven to 425°F. Line baking sheet with foil, making sure it is entirely covered. 

Dry pork loin with a paper towel and cut each tenderloin into two halves, so you have four pieces total. Rub with five spice powder and salt. Bring large skillet to medium-high heat and add oil. Sear the pork loin on all sides, 3-4 minutes on each side. 

Place pork pieces on baking sheet and place in the oven on the middle rack. Roast for 15 minutes. 

While the pork is roasting, add apple cider molasses, soy sauce, hoisin sauce, garlic, ginger, annatto seeds, cinnamon, cloves, and star anise to a saucepan. Bring to a boil and then reduce to simmer. Simmer for 15 minutes, then remove from heat. Strain glaze and add honey. 

Remove pork from oven and turn oven to broil. One by one, place pork pieces in a medium bowl and spoon glaze on top, making sure the entire surface is coated. 

Place pork on top rack and broil for 5 minutes. Remove from oven and allow to rest. Serve with remaining reserved glaze. 

Make sure to read to the end for an amazing giveaway offer! — NOW CLOSED

We had a plan. My dad would make one dish featuring the amazing Hestan Nanobond 11” skillet at my parents’ house, and then I’d do my own interpretation of the dish at my own home.

Yes, the skillet came in a set with a saucepan and saute pan, I said. You can use those if you want, but they’d just be extra. There’s no need.

So I got to my parents’ house for part one of this post, and guess what?? He had developed a whole menu using all the components of the set.

So extra!! What about the original plan??

And yet… I couldn’t get mad. When it comes to food, my extra-ness didn’t come from nowhere. It came from my dad.

So that’s how I ended up being sous chef to my Dad, just like when I was growing up.

First, a note about my Dad before we get into the recipes.

1) He’s a doer. My childhood house is filled with his projects — everything from handmade birdhouses, to a waterfall spout in the bathroom, to an entire house addition that he designed and built basically by himself.

2) He thrives on experimentation. When it comes to food, he’ll spend months or even years trying to perfect his macaron or lasagna or smoked ribs. He’ll try various tools and gadgets and when he finds something he likes, he will stick to it forever. (Which makes shopping for him a very high-stakes gamble since he will either love it or never touch it.)

And that’s what brought us here — a compulsion to create.

The star of the dinner was a rack of lamb. Our goal was to develop flavor in two ways: sear on the stove for major Maillard reaction, and then infuse with that extra something in the smoker. The Hestan Nanobond skillet was amazing at this because it can withstand temperatures of up to 1050˚F, creating a super-savory crust on the range. Then, off it went into the smoker. Even though the skillet looks fancy and luxe, it’s an absolute workhorse that can go into the smoker without looking any worse for wear (super-hard and non-porous titanium surface FTW).

The key is to sear all sides of the lamb chops. Get in every nook and cranny. Tilt your pan if you need to! You want the hot hot heat of the skillet on the meat.

I know lamb can be quite controversial (my mom won’t touch the stuff), but I think the smoke rounds out the gaminess of the lamb, giving it a fullness that’s less aggressively LAMB.

The rest of the meal continued in other Hestan pieces…

Taishan cauliflower is common in Taiwanese cooking and is a more delicate yet fuller-bodied cauliflower. Any member of the cruciferous family benefits from browning, and here the Taishan gets even sweeter and nuttier.

We also used the saucepan to make garlic-infused butter. We spread that on some baguettes and then threw them in the smoker. Why not?

And last, once the lamb was done, we had to do the extra credit thing. When we have family time and a new, high-performing cookware set ...  this is our go-time.

We cleaned out the skillet and made a clafoutis. Was it extra? Yes of course. That was the point.

Father’s Day is coming up and if your Dad is anything like mine, he won’t want a gadget or a tool or a tie — he’ll want a piece of versatile cookware that will serve him well for all types of cooking exploits — from the stove to the grill to the smoker and beyond.

Nanobond can handle heat up to 1050˚F for high heat searing, and is lighter, faster to hear, and easier to maintain than cast iron. F

NanoBond skillets have 20% more surface area than traditional stainless steel skillets for optimal browning/flavor development.

The molecular titanium bonded stainless steel creates a non-porous surface that's 4x harder than traditional stainless steel, making it scratch/stain resistant.

Nanobond cookware cleans up like new, even after being directly on the grill and smoker

Check out the Hestan Nanobond 11” skillet here and the full 5-piece set here!

GIVEAWAY - CLOSED & WINNER ANNOUNCED & CONTACTED

I’m teaming up with Hestan Culinary to give one lucky winner an 11” skillet (a $280 value)! Gift it to the Dad in your life or keep it for yourself… I won’t tell. :)

Here’s how to enter:

1️⃣ Follow @jessica_tom and @hestanculinary on Instagram
2️⃣ Tell me what you’d sear in the Hestan Nanobond 11” skillet
3️⃣ Tag two friends

Winner will be chosen at random. This giveaway ends Sunday, June 16, 11:59 EST. Good luck and can’t wait to hear your searing ideas.