by Amy Reiter in Books, News, July 25th, 2015
by Mallory Viscardi in Books, May 13th, 2015
Remotes down, spatulas up, Modern Family fans. Now you can master recipes inspired by the hit TV sitcom, served with a side of sly humor. Time Inc. Books imprint Oxmoor House is set to release The Modern Family Cookbook on September 22, the day before the show’s seventh season hits the air.
The book’s 100 simple, family-friendly recipes — suitable for a variety of meals and holidays — evoke the show’s quirky cast and characters, and allude to key onscreen moments. So “peerents” and kids alike can whip up Cam’s Country-Comes-to-Town Farmhouse Breakfast or Phil’s Traditional First-Day-of-School Pancakes — “Don’t forget the whipped cream smile!” the press release chirps — as well as Dunphy’s Failsafe Roast Chicken and Manny’s Chocolate Torte.
by Guest Blogger in Books, May 7th, 2015
If you think toast is boring to make or to eat, Jill Donenfeld’s new book, Better on Toast, challenges you to think again. The book is a 70-recipe adventure into the world of open-faced toast possibilities, and it’s a delicious ride from the first dish to the last. “It’s not rocket science we’re talking about here,” Donenfeld writes. “It’s not even molecular gastronomy… Food tastes better when it’s eaten on a piece of hot, crispy bread.”
How right she is. With dishes ranging from the Avocado Classic Toast (mashed avocado on toast with lemon and red pepper flakes, drizzled with olive oil) to the luscious, creamy Tomatillo Egg Toast (pictured above and recipe below for you to savor at home), you’ll find a whole collection of crusty, mouthwatering recipe gems. Donenfeld covers everything from proper breadselection and toasting technique to using up leftover ingredients in the rare event you find you haven’t eaten the whole dish in one go. There are visual guides that show how you can take one ingredient and dress it up a handful of ways (like the burrata toasts below, and another similar feature of ricotta variations). She even includes a wonderful little note template for you to use when inviting neighbors over to try your new favorite toast recipes. (Or not … nobody would fault you for wanting to keep these plates all to yourself.)
Toast itself is a simple concept, but really good toast can be made with just a few small tweaks to the cooking process. Get the most out of each crispy, crunchy bite with these tips from Donenfeld:
Don’t: Dry-toast in the toaster oven — this makes for dry, flaky toast.
Do: Toast with a fat (mayo, butter, oil) in a pan — this creates a crispy crust that melts into the interior of the bread as you take a bite.
by Mallory Viscardi in Books, March 19th, 2015
by Mandy Major
If you’re looking for something to add to — or in place of — that fruit basket or flower delivery this Mother’s Day, why not try a cookbook? The following titles are overflowing with fantastic recipes, but they contain far more than just food. Each of these new cookbooks offers its readers a window into a different world, providing a unique sense of place, and the dishes that go along with it.
What Katie Ate on the Weekend
Food photographer and world traveler Katie Quinn Davies is a superstar in her native Australia, and it’s easy to see why. This lush book is filled with snapshots of far-flung locations and picturesque food. The recipes look lavish but are easily accessible for home cooks — think chicken thighs with pomegranate molasses, puff pastry tarts with chorizo, and chocolate brownies with salted butterscotch and cherries. Clocking in at a hefty 320 pages, it’s eminently giftable, offering up kitchen inspiration and bedtime reading all in one. Avery, $40
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, January 2nd, 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, December 26th, 2014
“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:
by Mallory Viscardi in Books, December 23rd, 2014
“Everything they say about the French way of life is true,” declares Mimi Thorisson in her new book, A Kitchen in France. “Especially the food part.” If you’ve ever dreamt of moving to a farmhouse nestled in the French countryside where you can relax, garden and cook all day, Thorisson’s new book is for you (because that’s exactly what she and her family did). “Even now I would be at a loss to explain exactly why we took the plunge,” she admits. “But we needed a bigger place for a growing family, so why not outside the box, outside Paris? My husband wanted more dogs, we wanted to see the kids running around in a big garden, we were up for an adventure.”
A Kitchen in France chronicles that adventure in lovely, descriptive writing and through a stunning collection of recipes. What you’ll find in the pages are recipes that sound much fussier than they are; French food is largely simple food, designed to coax subtle and big flavors alike from good ingredients. Thorisson’s recipes accomplish just that, and the stunning food photography will have your mouth watering as soon as you crack the book open. Start with the Onion Tart (recipe after the jump for you to try at home), but you won’t be able to stop there. Almond Mussels and Red Berry Barquettes taste like summer. You won’t be able to wait for autumn to make the Potatoes a la Lyonnaise, and the Harvest Soup recipe with beef, root vegetables and garlic is the perfect dish to pull the chill out of a cool fall evening. “Some dishes just can’t be enjoyed in warm weather,” Thorisson says. “And they are my favorite thing about winter.” You’ll find recipes that do call for hours-long simmering, like the traditional Coq au Vin or the Beef Cheek Stew, but what better way to warm the house on a cold winter weekend than letting those enchanting smells fill your home? You’ll also find simple dishes, like the Garlic Soup, that achieve a flavor it’s almost impossible to believe came about in under half an hour. And it’s not all main courses; there are plenty of seasonal dessert offerings, along with some smaller plates like the Roquefort and Walnut Gougeres, which would be a perfect addition to a New Year’s Eve menu (or whatever you were already planning for supper tonight).
‘Tis the season when helping hands — especially little ones — find their way into your holiday kitchen. It’s with the junior culinarians in mind that we present you with the National Geographic Kids Cook Book by Barton Seaver. A year-long food adventure, the Kids Cook Book is a fun way to get your little chef’s hands dirty in the kitchen and his or her mind piqued when it comes to the possibilities food offers. The most-fantastic feature of the National Geographic Kids Cook Book is its perfect balance of fun activities, easy-to-digest information and kid-friendly recipes, like the Hot Cinnamon Apple Cider recipe (given after the jump for you to try at home), Dinosaur Kale Chips, Not-So-Sloppy Joes and more.
Activities and information are organized by month, giving your little chef fun kitchen tasks and recipes to try every week of the year. Every activity and recipe in the book is family-friendly, designed to get the whole family cooking and learning about food together. With the National Geographic Kids Cook Book, your junior culinarian will learn about everything from how to grow his or her own herb garden, composting, seasonal ingredients to how to pack the perfect school lunch. The book also gives you plans to easily put together cook-offs, family food challenges or pizza parties, or even start a cooking club. The kid-friendly paperback design leaves the book lightweight enough for little hands to carry with them.