by Mallory Viscardi in Cookbooks, April 6, 2015
by Toby Amidor in Cookbooks, Cooking for Kids, February 23, 2015
“Seasonal cooking begins with the harvest,” Steven Satterfield writes in his new cookbook, Root to Leaf. Throughout the book Satterfield sings the virtues of shopping at your local farmers markets and produce stands, and Root to Leaf is an homage to cooking inspired by the freshest seasonal produce. With deep roots in the South, Satterfield might not seem like an obvious choice for a deep appreciation of the culinary potential of vegetables, but within the pages of Root to Leaf you’ll find eloquent, colorful stories, stunning photography and a comprehensive guide to seasonal cooking straight from the market all year long.
How does Satterfield choose which produce makes it into his tote bags? “I’m usually drawn towards whatever looks good and fresh,” he tells us. “I also like to mix things up. Give yourself a challenge and buy one thing that you’ve never cooked before.” And picking new dishes to try won’t be too hard once you flip through Root to Leaf. Honestly, the biggest challenge you’ll face is which new recipe to try first. There’s plenty of inspiration growing in those pages, from springtime English Pea Hummus (recipe below for you to try at home) and a vibrant summer Eggplant Caponata to Gingered Pumpkin Custards for autumn or a winter Beet Red Velvet Cake. Read more
by Kiri Tannenbaum in Cookbooks, Cooking for Kids, February 16, 2015
Every day we hear about superfoods adults should be eating. But what about our little ones? What are the best foods to be feeding our children during their peak time for growth and development? I had the opportunity to chat with Dana Angelo White, registered dietitian, Healthy Eats contributor and author of the new book First Bites: Superfoods for Babies and Toddlers.
by Alia Akkam in Cookbooks, January 12, 2015
Chef Jonathon Sawyer always had a good palate. He was born into a family that cherished and celebrated good food, and his grandmother often whipped up meals, or rather feasts, for Sawyer and his 33 first cousins. He entered the restaurant world at the young age of 13, but it wasn’t until Sawyer landed at an upscale bistro, Café Boulevard, that he discovered he had true culinary potential. One day the surly and old-fashioned German chef tasted his food, nodded and then said, “You know, Jon, you’re not bad at cooking.” That was the pivotal moment for Sawyer, and soon after it, he ended his engineering studies at the University of Dayton and pursued a degree from the Pennsylvania Institute of Culinary Arts.
by Toby Amidor in Cookbooks, January 8, 2015
In 1984, Sharon Gannon — along with David Life — founded Jivamukti Yoga. This soulful, pioneering method, which helped spawn yoga’s ascension in the Western world, encompasses more than vigorous Vinyasa movements: It also fosters compassion. In her new book, Simple Recipes for Joy: More Than 200 Delicious Vegan Recipes (Avery Books), Gannon delineates this ethos by putting the spotlight on organic dishes from her popular New York cafe, Jivamuktea. Additionally, she sheds light on the oft-deemed-mysterious components of veganism, and offers up menu ideas. Here, she discusses why meat-and-dairy-free living translates to easily discovered happiness.
by Kiri Tannenbaum in Cookbooks, December 21, 2014
Looking for a terrific new cookbook to start the new year off right? Check out our top five cookbooks of 2014.
by Kiri Tannenbaum in Chefs and Restaurants, Cookbooks, December 3, 2014
Unlike the many cooks whose love affair with food was sparked by assisting their grandmother in the kitchen, Molly Watson’s culinary passion grew beside her grandmother at the table. Watson, a Minneapolis native, remembers meals at French restaurants and observing her grandmother effortlessly host dinner parties in their Northern Minnesota cabin. Her affinity for food was bolstered by a childhood spent foraging for mushrooms and blueberries. Though at first she pursued academia, earning a Ph.D. in Modern European History at Stanford University, eventually her passion won out and she embarked on a food writing career. Now a San Franciscan, Watson has become an expert in locally sourced food and recently penned her first cookbook, Greens + Grains: Recipes for Deliciously Healthful Meals.
by Sally Wadyka in Chefs and Restaurants, Cookbooks, November 28, 2014
Celebrity chef and restaurateur Marcus Samuelsson always has a way of getting our attention. At 23, an executive chef at Aquavit, he received a three-star review from The New York Times. At the time, he was the youngest to earn that accolade. But it’s not just that he was a culinary prodigy or an expert at Scandinavian cookery long before we’d ever heard of “new Nordic” cuisine. It’s that he provides us with a new way to look at food, interpreting it through a lens influenced by his being born in Ethiopia, raised in Sweden and trained in the kitchens of Europe. When he’s not introducing us to less familiar cuisines, he’s taking the more familiar ones and feeding them to us better than those before him, just as he does at his restaurant Red Rooster.
In his new cookbook, Marcus Off Duty: The Recipes I Cook at Home, Samuelsson steps out of his restaurant and invites us into his Harlem brownstone. It is there in his home kitchen where he blends near and dear cultures and cuisines with the multiethnic neighborhood in which he now lives and works. The 150 colorful and feel-good recipes are ones he hopes create lasting memories for those he shares them with.
by Silvana Nardone in Cookbooks, November 22, 2014
“The question isn’t whether or not you need to eat fat; it’s ‘What kind of fat are you eating?’” says chef Franklin Becker, owner of The Little Beet and The Little Beet Table in New York City. Becker got a wake-up call in 1993 when, at age 27, he was diagnosed with Type 2 diabetes. It forced him to change both how he ate and how he cooked. Now, he’s set out to change everyone else’s habits too. He started by revolutionizing the way New Yorkers eat on the run. His quick-service spot, The Little Beet, opened in midtown Manhattan in January 2014. With lines out the door at lunchtime, it’s not surprising that another New York location is set to open soon and more units are being planned. He also just opened a full-service fine dining version, called The Little Beet Table. And now he’s out with a new cookbook that captures his eating philosophy. Good Fat Cooking (Rodale, 2014) is filled with recipes that utilize healthy unsaturated fats to produce incredibly flavorful dishes.
by Sally Wadyka in Cookbooks, November 15, 2014
In his recently published cookbook — Alain Ducasse Cooking for Kids: From Babies to Toddlers: Simple, Healthy, and Natural Food (Rizzoli; $25) — the multi-Michelin-starred French chef and father of three shares his vegetable-heavy recipes along with his persuasive food philosophy on why our kids should be eating healthier.
Holidays and food are so closely connected that it’s hard to even imagine one without the other. And not just any food, but very specific culinary traditions — often ones that have been passed down through generations. But what happens when you remove all animal products from your holiday goodies? Well, at least in the case of the New York’s legendary vegan restaurant, Candle Cafe, you end up with some incredibly tasty dishes. “Our restaurants always have wait lists on all the holidays, and we hate to turn people away,” says Joy Pierson, co-owner of Candle Cafe and coauthor of the new cookbook Vegan Holiday Cooking. “So putting our favorite holiday recipes in this book is a way to feed as many people as possible.”