Tag: off the shelf

How to Elevate Every Dish, Even Humble Potato Dumplings

by in Books, December 1st, 2016

Potato DumplingsIf you’re a dedicated home cook, the hunger to learn and improve your skills can be as insatiable as the hunger to eat incredible food. If you find yourself in the position of being competent in the kitchen but at a loss for how to take your home cooking to the next level, Naomi Pomeroy’s new book, Taste and Technique, is the cookbook you’ve been waiting for.

“There are three major differences between a great home cook and a good home cook,” Pomeroy told us. “A great home cook gets themselves organized ahead of time, and does as much prep as possible in advance. Great home cooks also taste all of the things they are making for balance. The last thing that really sets a great cook apart, of course, is practice.”

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Prep for Holiday Pie Season with These 4 Tips (and a New Recipe)

by in Books, November 8th, 2016

Art of the PieThe chill in the air can mean only one thing: It’s pie season. If you’re a pie veteran, someone who rolls up his or her sleeves and pulls on an apron enthusiastically each fall, we’ve got the perfect book for you. And if you’re a pie rookie, someone who shudders at the thought of crusts crumbling and fillings overflowing, we’ve got the perfect book for you too. They’re one in the same: Art of the Pie by Kate McDermott.

Art of the Pie is full of tips that are as simple to implement as they are effective in taking your pies to the next level. It features all the classics you’d expect to find (Blueberry Pie, Quintessential Apple Pie, Lemon Meringue and Pumpkin Pie, to name a few) as well as some new and some forgotten dishes, like a Shaker Lemon Pie, Chess Pie, and rhubarb paired with spices and berries and custard — oh, my! McDermott is a veteran at coaxing the best out of pie bakers (experienced and novice alike) at Pie Cottage, the studio where she teaches the recipes and techniques featured in Art of the Pie. Our favorite bites of advice are below, as is McDermott’s recipe for Cranberry Pie (pictured above) for you to try at home.

Here are our picks for the best of McDermott’s pie-making tips:

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Better Brussels Sprouts, Courtesy of The Vegetable Butcher

by in Books, In Season, October 18th, 2016

Shredded Brussels Sprouts with Pomegranate Seeds, Walnuts, and ManchegoThe chill is starting to tease its way into the air again, and pumpkin spice everything is everywhere, so we’re calling it: It’s officially time to start talking about autumn produce. There are few ingredients we love more than the tiny (but still so mighty) Brussels sprout.

When looking for new ways to enjoy these small cabbages, we turned to Cara Mangini’s new book, The Vegetable Butcher. While there have been volumes written about how to properly prepare and handle meat, the details that go into the proper preparation of vegetables have been under-represented in print … until now. We love this book because it’s incredibly well-researched and articulate but easy to follow, thanks to great writing and step-by-step photos. It’s chock-full of amazing recipes and contains more information than you ever knew you could learn about vegetables. Cara Mangini sat down with us and gave us the low-down on the secret to unlocking the perfect Brussels sprout dish. Hear from her below, then read on to learn how to make the beauties pictured above.

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How to Rescue Baking Flops, Plus the Recipe for a Cinnamon Roll Cake That’s Next-Level Indulgent

by in Books, August 29th, 2016

Cinnamon Roll CakeBaking can be a testy topic. Half science, half magic, it often demands precision and attention to detail that can be intimidating to even seasoned home cooks. Here’s the good news: Tessa Huff of Style Sweet CA is here with her new cookbook, Layered, to dispel baking myths and to tell us how to fix common baking mistakes. Layered will inspire even timid home bakers to fire up their ovens and create something that’s as beautiful as it is delicious.

Read on below to hear from Huff about how to prevent overbaked treats and stubborn frostings, then get her recipe for the over-the-top-indulgent Cinnamon Roll Cake pictured above.

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Italian-Style Macaroni and Cheese, Plus Pantry Staples for Roman Cooking

by in Books, June 7th, 2016

Cacio e Pepe di Leonardo VignoliIf you think red sauce and mozzarella are the extent of Italian food, brace yourself for a delicious revelation. Tasting Rome by Katie Parla and Kristina Gill is here to broaden your palate. This one-stop guide to Roman food brings you recipes for classic dishes you know and love, plus new ideas and iterations of what Italian food means — like the creamy three-ingredient pasta pictured above. It’s a wonderfully simple cacio e pepe; think of it as Italian macaroni and cheese … taken to the next level.

We checked in with the authors to find out about authentic Roman cooking at home and what a typical meal looks like for locals in Italy. Hear what they have to say below, and get their top tips, tricks and must-have staples for an Italian pantry.

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Classic, Everyday Ingredients Get Taken to New Levels in the Home Cooked Cookbook

by in Books, May 13th, 2016

Asado Potatoes from Home CookedAnya Fernald’s new cookbook, Home Cooked, is here to rescue any home cook looking for new inspiration for classic, familiar ingredients. Fernald’s rustic and sustainable approach to putting food on the table for her family shines through with recipes that are light on extra work but vibrant and full of delightful flavors. Whether you’re looking for something simple like buttery roast Asado Potatoes (pictured above, recipe below for you to savor at home), something sweet like a jam tartlet, or something hearty like a pork and beef ragu, Home Cooked has you covered. Fernald’s recipes are decidedly Italian at the root and agricultural at heart, which is to say they’re as easy to devour as they are practical, and they’re built on ingredients you already know and love.

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Lee Brian Schrager Discovers America’s Best Breakfasts in Brand-New Book

by in Books, April 28th, 2016

America's Best Breakfasts: Favorite Local Recipes from Coast to CoastWhen Lee Brian Schrager isn’t busy executing two preeminent food and drink festivals — the New York City Wine & Food Festival and the South Beach Wine & Food Festival, both flocked to by your favorite Food Network Stars — he can likely be found on a plane. As vice president of corporate communications at Southern Wine & Spirits, this jet setter is known for scouring the globe not just to find the best dishes far and away, but also to get to know the people behind them.

It was just a few years ago that he and Adeena Sussman, a chef and food writer, put together the ultimate collection of fan-favorite fried chicken hot spots in the country with Fried & True: More Than 50 Recipes for America’s Best Fried Chicken and Sides. Now this cookbook duo has introduced a go-to guide to what’s perhaps the most-important meal of the day: breakfast. America’s Best Breakfasts: Favorite Local Recipes from Coast to Coast is chock-full of more than 60 wake-up-worthy meals from hot-spot eateries and little-known joints alike.

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One-Pot Wonder: Easy Pizza for Two

by in Books, March 4th, 2016

Easy Pizza for TwoWe’re close to turning the corner from winter to spring, and there’s no better kitchen tool to get you through the last dregs of the cold days and long nights than a Dutch oven. We fell in love with Hillary Davis’ book Le French Oven to keep our kitchens cozy and our winter plates full of stick-to-your-bones dishes.

Davis takes the Dutch oven (or “the French oven,” as she calls it) and helps it reach its full potential as a kitchen workhorse. The book features savory and hearty soup and stew recipes, of course, but also dishes you might not associate with a Dutch oven, including the droolworthy Easy Pizza for Two pictured above. “When we think of Dutch/French ovens, we think of stews or soups. But they are superb at baking. I make bread and pizza in mine on a regular basis,” Davis told us. Read on below to get the recipe for this pizza.

Hear from Davis below as she shares her do’s and don’ts for cooking with a Dutch oven, and find out what she enjoys cooking most in her own Dutch ovens.

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For the Love of Salty Sweets: Rich Chocolate Brownies with Sea Salt

by in Books, February 11th, 2016

Heather Baird of Sprinkle Bakes is back and more delicious than ever with her sophomore cookbook, Sea Salt Sweet. Sea Salt Sweet strikes the perfect balance between the art and the science of pastry and baking with fun, accessible recipes that tickle both your sweet cravings and your salty ones.

We checked in with Baird to get her top do’s and don’ts for using salt. Hear what she has to say below, and read on for some of her favorite salty-sweet flavor combinations. And those brownies up there? Those are Baird’s Double Chocolate Cream Cheese Brownies with Maldon Flake. Check out the recipe for these beauties below.

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The Do’s and Don’ts of Edible Holiday Gifts, According to Food Gift Love’s Maggie Battista

by in Books, Holidays, December 14th, 2015

Peanut Butter BallsWith the holiday season in full swing, chances are good you’re making your list and checking it twice — and trying to figure out what to give all the important people in your life. From hostess gifts to something for your children’s teacher or your friends from book club, one thing rings true: Everyone loves a delicious holiday treat. Maggie Battista’s new book, Food Gift Love, has you covered on all edible gift fronts.

If the idea of making edible gifts is daunting for you, Food Gift Love is the book to guide you through the holiday season. (It’s also a wonderful gift if you’re not inclined to make edible gifts yourself, but you have friends who enjoy that sort of holiday cooking and baking.) The recipes are elegant and sophisticated without being fussy or difficult to produce. Each one comes together wonderfully easily, and the helpful gift-packaging advice will leave you looking like a holiday rock star with minimal effort. Battista shared her top do’s and don’ts for holiday season edible-gift making with us:

Do:

  • Host a food-gift-making party. Turn a holiday get-together into a marmalade-making session or chocolate-dipping feast. Attendees can contribute food and gift-wrap supplies. Share the expense, the work, the bounty and the holiday spirit!
  • Put a label on it. Be sure to put the name and date prepared (and, if you like, a date by which to consume it) so your recipient knows exactly how long she or he has to enjoy the edible treat this holiday season.
  • Regifting gift-wrap is OK. Save old but clean gift-wrap and reuse it for new gifts. Making use of old ribbon and paper multiplies your holiday gift decor options and lengthens their lives before they’re recycled.

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