In the Kitchen with Stella Maeve

In the Kitchen with...Stella Maeve, Actress on "Golden Boy"

Recipe: Brussels Sprouts

It was just four years ago when Stella Maeve hit the independent screen in the flick "The Runaways" which she starred opposite Dakota Fanning and Kristen Stewart. She then continued making her name known in television favorites like "Gossip Girl" as Emma and "House" as Kenzie. Now, her new crime show "Golden Boy" (CBS) is surely one to watch, in which she stars as Agnes Clark - Theo James' on-screen younger sister.

Today, this auburn-haired sweetheart shares her own recipe with Zooey readers! And of course, we have to bake in style.

Ingredients:

1 1/2 pounds of trimmed Brussels sprouts diced in half 3 tablespoons truffle oil or olive oil 1 teaspoon truffle salt or regular salt 1/2 teaspoon of black pepper

1. Preheat oven to 400 degrees. 2. Toss halved Brussels sprouts with oil salt and pepper. 3. Place on a baking sheet sliced side down. Reduce heat when necessary to prevent burning/shake pan throughout to make sure Brussels sprouts are evenly cooked throughout. Brussels sprouts should be browned over the top when done. 4. For a spicy flavor, add some of my dads home made hand picked peppers (he grew in his garden) spice rub called Uncle GA's Spice Rub. It's so delicious! I sprinkle some on top of the Brussels once in the baking pan or you can also add while mixing the Brussels with the truffle oil in the bowl before spreading on pan.

Photographed by Isaac Sterling Hair by Bridget Brager Makeup by Erica Sauer Styling by Wilford Lenov

Mary Elizabeth Winstead, Spring Cover Girl

If you follow us on our social networks, you have seen our new Spring cover and have heard us rave about our cover girl. We haven't yet released anything other than the cover, until...well, now. We've kept you all on your toes long enough, so here's to a happy Thursday to all of you. We present you...Miss Mary Elizabeth Winstead, the girl of everyone's dreams.

She has a name that belongs in an era far removed from ours and a visage that immediately transported me to Victorian England. If actress Mary Elizabeth Winstead would have met me at Hollywood’s Beachwood Café in a bustle and a corset, I would have sworn she had walked right off the page of a Jane Austen novel. Not the case though. In fact, she grew up in North Carolina and Utah in the nineties and has been acting since childhood in mostly action and horror films.

With the exception of her portrayal as Mary Todd Lincoln in the skewed historical tale "Abraham Lincoln: Vampire Hunter," the roles this beauty has played are in strong juxtaposition to her elegance. Action flicks such as "Final Destination 3," "Scott Pilgrim Vs. the World," "Live Free and Die Hard," and "A Good Day to Die Hard," dominated her resume until she stunned critics and fans alike with her portrayal of recovering alcoholic Kate and wife to Aaron Paul’s alcoholic Charlie in 2012’s Smashed. She finally was given the opportunity to show off her talent and a vast range that will only become more apparent when she’s seen in the upcoming comedy A.C.O.D. and dramedy The Spectacular Now.

Winstead obviously has a blooming onscreen career, but her off-screen grace is just as impressive. Awaiting her arrival, I sat at one of the quaint café’s small wooden tables sipping a mocha and fiddling with my iPhone. As soon as she walked in, however, I could sense the presence of a confident woman. Her chocolate locks wrapped in a tight bun and a poise that had everyone in the bustling coffee house staring. Even fellow actress Heather Graham who sat at the table catty to ours gazed up in awe of Winstead’s tall frame draped in a chic tomato red coat reminiscent of the 1960s. That outward refinement harmonized with her interior self as she sweetly demonstrated patience with a wait staff that never brought the turkey burger and fries she ordered and kindly shared pieces of her life she thought special despite the ravenous hunger she was forced to suffer through. That’s old-fashioned generosity at its best.

You can read more of Mary's interview in a print copy. This issue hits newsstands (Hastings, Barnes & Nobles, and independent newsstands) nationwide on April 2nd. If you're in Los Angeles and too anxious, Zooey is currently being carried at the Farmers Market Newsstand at The Grove and also at the Westwood Village Newsstand.

Interview by Lecia Doss

Photographer: Dove Shore Stylist: Penny Lovell Hair: Rob Talty Makeup: Roz Music Production Assistant: Hillary Williams Videographer: Robert Meeks Video Editing: Christopher Orrett Productions Studio: Edge Studios, Los Angeles

In the Kitchen with...Tess Rafferty

In the Kitchen with...Tess Rafferty, Comedic Writer and Cooking Extraordinaire Recipe: Braised Short Ribs Over Polenta

Tess is a former writer for E!’s "The Soup" and published her memoir entitled: "Recipes for Disaster." She tells the truth about her Hollywood experience, dining in and out, and she even offers her own to-die-for recipes (which we documented!).

Ingredients (and make sure you have everything!):

6 lbs. Short ribs 2 medium onions 2 Tablespoons flour 1 Bottle of red wine 8 cloves of Garlic 1 cup dried porcini mushrooms (optional) 1/3 cup white or red vinegar 3 sprigs thyme 4 cups beef broth Salt, pepper Olive oil 1 package of polenta

*Serves up to 6 people

Heat oil in your pretty roasting pan and when it starts to get that shimmery effect, put your ribs (approximately 6 lbs.) in the pan and brown on all sides. Don’t crowd the pan. Don't crowd the pan. Work in batches if you have to.

Season your ribs with salt and pepper before placing on the pan.

Once they are finished, take them out of the pan and put them on a plate. Next it’s time for some onion. Brown 2 medium diced onions for about ten minutes until all tender.

Next, mix in 2 Tablespoons of flour. Then add 3 cups of red wine, stirring to scrape up any brown bits on the bottom. Add 1/3 cup red wine vinegar, 3 or so sprigs of thyme, 8 cloves of garlic, 1 cup of dried porcini mushrooms, and 3 - 4 cups of beef broth. Bring to a boil, season with some salt and pepper and then add the ribs back in, making sure to pour all of the juice from the plate into your pot, as well.

Cover the ribs and put them in the oven at 325 degrees. I roast them for 4 hours, uncovering them after the first 2, but covering them back up again if I think they’re getting too browned on the top. But a little is good. I also like to check in with them every hour, make sure there’s still enough liquid and give them a good stir to rotate the ones on top. Lastly, here’s a note about the braising liquid: you don’t want too much. Try starting with 3 cups of wine to 3 - 4 cups of broth. You want to almost cover them entirely, but you don’t want so much liquid in there that in never reduces.

After four hours, take the ribs out and place them on a plate and try to keep it warm. There will be fat at the top, so just spoon it off.

Serve the short ribs over polenta in a shallow bowl with some au jus as a sauce. Cook the polenta according to the directions on the package.

Photographer: Vince Trupsin Hair and Makeup: Amber Bruehl

Special thanks to Sugar Baby Aprons!