Tag: off the shelf

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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Making Holiday Magic from Scratch: Home Baking with Yvette van Boven

by in Books, Holidays, December 1st, 2015

Chocolate Fudge with Melted MarshmallowsAny new cookbook from Yvette van Boven feels like an early holiday present to home cooks everywhere, and her newest book, Home Baked, is absolutely no exception. Home Baked is exactly what you’ve come to love and expect from van Boven: vibrant and lovely, with mouthwatering recipes that read like a daydream spilling across the pages of someone’s beloved kitchen journal. The recipes are diverse, ranging from kitchen staples (like Lemon Curd and Sourdough Starter) to fully assembled baked goods (like the Chocolate Fudge with Melted Marshmallows, recipe below for you to try at home). There are showstopping birthday cakes and cookies and baked bars and even treats for your favorite furry friends. Taking it beyond recipes, van Boven has filled Home Baked with wonderful stories, beautiful images of Ireland, and tips and tricks for making sure even your leftover bread and cake scraps don’t go to waste.

When it comes to avoiding the stress of crunch time in her holiday baking routine, van Boven’s trick is simple: “I’m quite a planner,” she told FN Dish. “I make lists. Good thing is that I work from home. I can make bread and leave it to proof while I work on something else on the computer at the same time. But I do plan ahead. I hate surprises at the last minute, and I like to sit down with my family and friends once they’re here, without stress.”

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Chatting with Alice Waters: Here’s How to Stock Your Pantry for Easy Meals

by in Books, November 10th, 2015

Chatting with Alice Waters: Here's How to Stock Your Pantry for Easy MealsWhen it comes to stocking your home pantry like a professional chef, you’d be hard-pressed to find a better adviser than Alice Waters. Her new book, aptly titled My Pantry, is an eloquent exploration of what Waters keeps on hand in her kitchen all the time. It explores how to make several staple ingredients, like vanilla extract, candied citrus peel and ricotta cheese. It also gives recipes that utilize items from a well-stocked pantry, like superfood granola or Chocolate Nut Bark (recipe below for you to enjoy at home).

My Pantry blends Waters’ lovely writing with her highly craveable food and speaks to how a home pantry can evolve its staple items over time. “My travels to Morocco, Australia and Mexico have influenced what I keep on hand, especially spices,” Waters told FN Dish. “My pantry has also changed through my thinking about the importance of school lunch nutrition — whole grains, fruits and vegetables first.” You can find more about her work improving youth nutrition through better food resources for schools with her Edible Schoolyard Project.

What does Waters say every home cook needs to keep in a well-stocked pantry? The list is surprisingly simple. “You must always have olive oil, vinegar, garlic and spices,” she said. “Plus brown rice, farro pasta and preserved tomatoes.” According to Waters, a good home cook keeps 10 to 15 items on hand at all times, and with My Pantry you’ll find yourself making delicious meals from your pantry shelves multiple times a week. How does Waters choose what to make when she’s cooking from her pantry? “I pick whatever looks inspiring to me or what works with what I have on hand. You can make a delicious simple meal with only three or four ingredients.”

You can order your own copy of My Pantry here.

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6 Tips for Better Pasta That Everyone Should Know, Plus Fall’s Best Gnocchi

by in Books, Recipes, October 29th, 2015

Sweet Potato Gnocchi with Brown Butter and SageThe potential for that box of pasta sitting on your pantry shelf is almost limitless, as The Four Seasons of Pasta is here to prove. Written by mother-daughter team Nancy Harmon Jenkins and Sara Jenkins, this book stretches the classic standby ingredient into new and delightfully flavorful seasonal meals. Think Pasta alla Carbonara for spring, Spaghetti with SunBurst Tomatoes for summer, a hearty Ragu Bolognese for winter, or the Sweet Potato Gnocchi with Brown Butter and Sage for autumn (recipe below for you to try at home).

And though you’ve likely been making pasta since you first learned to boil water, heed Nancy and Sara’s advice for a truly exceptional pasta dish:

1. Make sure your pasta water is abundant — 5 or 6 quarts for a standard 500-gram (about 1 pound) box of pasta.

2. Be sure you bring it to a rolling boil.

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Spice Up Your Sweet Tooth with Maple Sticky Buns

by in Books, September 24th, 2015

Maple Sticky BunsThe first telltale chill of the onset of autumn is swirling around in the air, and it’s time to think ahead to the joys of fall baking. Just in time for the cooler weather is Samantha Seneviratne’s The New Sugar and Spice. This book takes you on a tour of your spice cabinet like you’ve never experienced before, teasing out bold new flavors in the classic baked goods you already know and love, like the cinnamon-infused Maple Sticky Buns pictured above (recipe after the jump for you to try at home).

We asked Seneviratne to detail for us her top do’s and don’t’s for weaving new and exciting spices into baking recipes:

  • Do taste everything! Even if you don’t think you like a certain spice, give it a new look every now and then. You never know how a new preparation may change your perspective.
  • Don’t let your spices languish in the pantry for too long. Make sure they’re fresh before you use them.
  • Do grate nutmeg fresh. It’s much tastier than the preground spice. I like freshly ground cardamom best, too.
  • Don’t use imitation vanilla. Your cakes will thank you.
  • Do use a spice grinder with a removable basin. Washing the basin in between uses keeps flavors fresh and clean.
  • Don’t forget the salt! It’s one of the most-important spices in baking.

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