A couple of years ago, Dave Lieberman was just another college student.
OK, he was a good-looking Yale University student who also just happened to know how to cook.
In his senior year, he had his own cooking show on a cable-access channel and operated a catering business. The New York Times’ Amanda Hesser featured him in a story, and before you know it, the Food Network came knocking at his door.
Lieberman, 25, now has his own cooking show, “Good Deal With Dave Lieberman,” and his first cookbook, “Young & Hungry” (Hyperion, 2005, $22.95).
This is a book targeted to other twentysomethings, folks who might not yet know how to cook well but want to make good food quickly without breaking the bank. Most of the 100 recipes are fairly standard – ribs, roast chicken, omelets, etc.
They are arranged in chapters that reflect the lifestyle of a young audience – casual sit-down dinners, dinner for two, lazy mornings, cooking for a crowd, happy hour and even a “living room tailgate party.”
– Liz Atwood, The Baltimore Sun
Watermelon and Baby-Tomato Salad
From “Young & Hungry” (Hyperion, 2005, $22.95), this easy recipe gives you a double shot of lycopene. Makes 12 servings.
Ingredients
1/2 large watermelon in rind, preferably seedless
1 pint baby or grape tomatoes, washed, dried and quartered
handful of fresh basil leaves, cut into fine strips
2 handfuls of fresh mint leaves, cut into fine strips
2 tablespoons olive oil (or to taste)
1 tablespoon balsamic vinegar (or to taste)
Salt to taste
Directions
Cut the watermelon in half lengthwise and then crosswise into 1/4-inch slices. Cut off the rind.
Arrange the watermelon into pieces on a platter. Top with the tomato quarters and the basil and mint strips.
Drizzle with the olive oil and vinegar.
Sprinkle with a little bit of salt and serve.
Per serving: 84 calories; 1 gram protein; 3 grams fat; 0 grams saturated fat; 16 grams carbohydrate; 1 gram fiber; 0 milligrams cholesterol; 5 milligrams sodium
