by Mallory Viscardi in Books, April 16th, 2015
by Mallory Viscardi in Books, March 19th, 2015
Few things get a true food lover’s blood pumping like the return of ripe, vibrant spring produce to supermarket shelves and farmers markets. As strawberries start to creep back into their lush glory, the mind wanders to one of the kitchen’s simple pleasures: the tart. Simplicity doesn’t have to mean flat flavor, though, as evidenced in Emilie Guelpa’s Strawberry Sugar Tarts from her cookbook Rainbow Tarts (recipe below for you to try at home).
Guelpa’s approach to tarts is simple and clean but stunningly beautiful. The book is written and assembled with a designer’s eye, featuring beautifully represented flavor combinations leaping off the page and tickling your hunger for more. The recipes are easy to make, pairing a base dough with a color topping and then a white topping. The book offers recipes for four different types of base dough (chocolate shortcrust, salted hazelnut, shortcrust and salted Parmesan) and then four different kinds of white cream toppings (chantilly, Italian meringue, French meringue and panna cotta), plus an assortment of other white topping options (like shredded coconut, rice pudding, mascarpone and more).
The real artistry comes to life when she plays with flavors, pairing everything from peas with bacon to beets with goat cheese. There’s a fantastic balance of sweet and savory ideas, ranging from orange with chantilly to beef with aioli. The flavor possibilities are as fun as they are endless, and Guelpa includes a culinary palette section that will leave you inspired to dream up flavor combinations of your own that fit your fancy long after you’ve tried all 50 recipes in the book.
by Virginia Willis in Books, Recipes, March 6th, 2015
“Cooking on a sheet pan, letting your oven do most of the work, will put a great meal on the table and give you time to enjoy your life. And isn’t that pretty much what it’s all about?” Molly Gilbert asks in her new cookbook, Sheet Pan Suppers. No matter what your family wants for dinner (or breakfast or lunch), the answer might be found in the kitchen tool you once used only to bake cookies: the humble sheet pan.
Gilbert’s technique is simple and straightforward: Use good ingredients to make delicious yet simple meals, like Quick Chicken and Baby Broccoli with Spicy Peanut Sauce (recipe after the link for you to try at home) or the Roasted Brussels Sprouts and Pancetta Pasta. But sheet pan recipes can branch out beyond dinner to include small bites and snacks (like Spicy Cheese Biscuits and Crispy Roasted Potatoes), meat-free meals (like Hearty Ratatouille with Goat Cheese and Portobello Cap Pizzas with Garlic Knots), and even brunch dishes (like Fresh Brioche Cinnamon Rolls, pictured below).
by Mallory Viscardi in Books, February 28th, 2015
Across the country in recent years there’s been a renaissance of all things Southern, and chefs everywhere from New York City to Portland are offering Southern dishes in their restaurants, cafes and food trucks. Some are more successful than others. Topping grits with pimiento cheese or coating chicken in red velvet crumbs doesn’t make something Southern. Yes, there is a lot of Southern food that is fried, but Southern food is about more than just fried chicken and fatback. Traditionally, Southern cooking was actually a vegetable-based cuisine. We have nearly a 12-month growing season in most of the South. This is the fertile land of peaches, green beans, tomatoes, okra and corn. My newest cookbook celebrates the healthy and wholesome side of Southern cooking. Here, I am sharing with you a handful of iconic Southern ingredients and delicious ways to use them, from my newest cookbook, Lighten Up, Y’all! Read more
by Food Network Kitchen in Books, How-to, Recipes, February 5th, 2015
There is nothing more effective at knocking the cold grip of winter off your home than filling it up with the aroma of fresh-baked bread. Making bread from scratch at home might seem like an intimidating thing to do, but master baker Nick Malgieri was kind enough to share with us his foolproof tips for success, as well as his recipe for Easiest Home-Baked Bread (pictured above and recipe below). What does a master baker do to get a perfect loaf every time? When we asked him, Malgieri said.
- Use the right flour: unbleached bread flour. I like Gold Medal best.
- Measure accurately: In my book Bread, I specify weighing even the liquids. The only things measured by volume are spoonfuls of salt, dry yeast, etc.
- Take your time: Bread dough that rises slowly over a long time develops a better flavor and texture than breads that are rushed.
- Try something easy first: focaccia, or one-step white bread. Once you’ve had a few successes, you’ll have the confidence to attempt more elaborate projects.
by Mallory Viscardi in Books, Holidays, February 4th, 2015
The first thing you notice about Lisa is her cowboy boots. Cherry red, spit polished and worn-in just enough, they tell you everything you need to know about the Houston transplant’s cooking: It’s bright, approachable, comes from the West and will linger in your memory for days afterward. To bring some welcome variety to the winter kitchen, we invited the James Beard Award winner to our Manhattan headquarters in Chelsea Market to make Chicken Spaghetti, one of her favorite dishes from her latest volume, The Homesick Texan’s Family Table. Make this simple and comforting recipe in your own kitchen with help from Lisa’s step-by-step how-to.
by Mallory Viscardi in Books, Drinks, January 15th, 2015
It’s February, which means it’s chocolate’s turn to take center stage. ‘Tis the season to try your hand at being an amateur chocolatier, whether you’re satisfying your craving with melt-in-your-mouth truffles or layering chocolate inside of chocolate with more chocolate with Mini Molten Chocolate Cakes. Add a luxuriously sweet finale to your Valentine’s Day dinner menu with the help of the new cookbook Chocopologie, written by master chocolatier Fritz Knipschildt. Check out his expert chocolate-handling tips and get his recipe for droolworthy Double Chocolate Cupcakes below.
1. Ganache is made by pouring hot cream over chopped chocolate. Knipschildt sometimes adds a little honey for a pop of sweetness and to contribute to a smooth, satiny mouthfeel. Butter is also frequently stirred into the warm ganache to boost its lushness.
2. Modern technology has made melting chocolate a lot easier and foolproof. When you use the microwave, there’s less chance of the chocolate scorching or stiffening (also called “seizing”).
by Mallory Viscardi in Books, January 9th, 2015
When it comes to building a bar from scratch and mixing mind-blowing cocktails at home, the team from Death & Co, one of Manhattan’s elite cocktail bars, has all the tips and tricks you need. David Kaplan, Alex Day and Nick Fauchald recently released their first cookbook, titled Death & Co, which tells the story of how they opened the namesake bar in New York City and built their drink menu. With their book and their expert advice, before you know it you’ll be enjoying your own home bar and throwing the best cocktail parties in your group of friends. Start with Kaplan’s top-five rules for setting up your home bar (and maybe a Muddled Mission, recipe after the link):
1. Start with the basics: one mixable base spirit in the major categories: gin, tequila, whiskey (preferably rye if I’m around), rum and vodka — brandy as well if you’re a fan, which we all should be. Add a few frequently used modifiers (such as sweet and dry vermouth, Triple Sec, maybe a curacao of some kind).
2. Remember that “mixable” doesn’t mean “cheap,” but it should be affordable. We usually stick to a range of $15 to $30 per bottle.
by Mallory Viscardi in Books, January 6th, 2015
“Irish food is many things nowadays,” Darina Allen said when we spoke with her about her new cookbook, 30 Years at Ballymaloe. “There are, of course, the traditional dishes that many people associated with Irish food, like bacon and cabbage, Irish stew, soda bread — all, of course, delicious when well-made. However, this image of Irish food doesn’t in any way reflect the vibrant Irish food scene at present.” Allen has been a presence at the Ballymaloe Cookery School since it was established in 1983. 30 Years at Ballymaloe tells the history of the school through the Irish dishes students learn to prepare there. The recipes might surprise you, though. They range from obvious Irish favorites like Mother’s Sweet White Scones (recipe after the link for you to try at home) to local-ingredient-driven dishes, including recipes for everything from curry, poultry, seafood and even Irish charcuterie. The recipes are simple but enticing; the food photography is gorgeous and engrossing.
You might be surprised (and delighted, of course) to find in the pages of 30 Years at Ballymaloe a deep emphasis on locally sourced Irish produce and ingredients. “We have wonderful produce and raw materials in Ireland,” Allen told us. “We can grow grass like nowhere else in the world. So many of our best foods come from our grass, beef, lamb, dairy products, farmhouse cheese.” And 30 years later, it’s that ingredient-centric focus that still makes the Ballymaloe Cookery School so appealing to students. “Students now come from all over the world to the Ballymaloe Cookery School because the cookery school is in the center of a 100-acre organic farm and gardens.” As you flip through the pages of the book, the images pull you in: big stone barns, rolling hills dotted with sun-soaked cattle, gardens so lush you can hardly believe they’re real. It’s easy to let your imagination wander through Allen’s anecdotes about the Irish countryside and her relationships with fellow growers and vendors, but at the end of the day you always end up back at the table, stomach rumbling for some delicious food. And the recipes in the book certainly do not fall short in that arena. You’ll want to cook dishes like the Wild Garlic Custards, the Hot Buttered Oysters and the Carrot and Sweet Potato Soup with Cilantro and Cashew Pesto again and again.
by Mallory Viscardi in Books, January 2nd, 2015
Now that the holiday season is over and life is falling into its new 2015 routine, it’s time to get back to your weeknight cooking routine. Nothing hits the spot in the dead of winter quite like a piping-hot soup, and nothing makes keeping your freezer stocked with delicious soup dishes easier than The Soup Club Cookbook. It was written by Courtney Allison, Tina Carr, Caroline Laskow and Julie Peacock, four friends who wanted to find a way to eat more soup and cook less. The book features big-batch recipes of all your favorite soups, from Winter Minestrone (recipe after the link for you to try at home) and Chicken Noodle to Faux Ramen and Potato Leek Soup. They have hearty soups (The Dudes’ Chili is a winner) and cold soups for summer (including Green Gazpacho and Tomato Gazpacho, both of which are exactly what summer should taste like). The book goes beyond just soup, though. You’ll also find salads, dressings, sides, snacks and bigger dishes, all designed to complement and round out soup meals.
The Soup Club Cookbook is designed to help you and a couple of friends start a soup club. The idea is simple: Four friends each commit to making a large batch of soup one week out of the month. The recipes in the book are all designed to feed four families, but they are easily divided in half, making the book a treasure trove of soup recipes either way. The idea with the soup club is that you get a month’s worth of soup for one week’s worth of cooking effort (plus you’ll keep up with your food-loving friends!).
Each recipe includes seasonal and flavor variations, delivery tips, and garnish and serving suggestions. The book is full of hilarious anecdotes, the four authors’ friendships with one another shining through their personal stories and lists of tips and suggestions. The book is a wealth of information, and it has all of the instructions you need to found your own soup club, from process information to supplies you’ll want on hand. Some of the best tips in the book include:
“Don’t think of vegetable fermentation as drudgery suitable only for the DIY homesteader,” Kirsten Shockey, co-author of Fermented Vegetables says. “It is ready-to-go convenience food — fresh tasty salads and condiments are in your refrigerator just waiting for you to add them to your meals.” That captures exactly the balance of science, beauty and tastiness food fans will find in Fermented Vegetables by Kirsten and Christopher Shockey. Kimchi is having its moment, but the possibilities of home fermentation stretch far beyond that, encompassing everything from simple pickles and spicy sauces to more advanced fermenting techniques. You’ll also find composed recipes in which you can use your new preserved foods, delicious dishes like the Northwest Gingered Carrot Cake (recipe after the link for you to try at home), Fish Tacos, Kraut Balls, Kimchi Latkes, cocktails and more (plus all the condiments, pickles and toppings you could ever dream of).
Kirsten Shockey shared with us her top tips for getting started fermenting foods at home: