Cutting Up in the Kitchen
Chef Duane Nutter's fusion style of cooking blends modern American bistro with regional direction and global inspiration that adds a new blast of flavor or a twist in the preparation to make familiar Southern food even better. Chef Duane Nutter is a storyteller with his Southern-fusion cuisine, his comfortable yet informative writing style, and his humor. Cutting Up In the Kitchen: Food and Fun from Southern National's Chef Duane Nutter offers more than 100 Southern-leaning recipes composed of familiar ingredients that are often infused with international flavors. While widely praised for his cooking prowess by the likes of the James Beard Foundation, the New York Times, and the FAB (Airport Food and Beverage) Awards, Nutter is also known as The Mad Chef from his stand-up comedy act. This cookbook, full of sophisticated yet approachable recipes, is organized like a comedy act with chapter titles such as The Set Up (Cocktails), Stock Material (Sauces and Condiments), Open-Mikers (Appetizers, Salads, and Soups); Bit Parts (Side Dishes); The Hook (Fish and Seafood Main Courses); Headliners (Main Courses), and Curtain Calls (Desserts). You will find recipes for Spiced Rum Iced Coffee and Coconut Negroni to whet your whistle; Smoked Paprika Compound Butter and Mustard Green Chimichurri to flavor dishes; Arugula Salad with Golden Beets, Pickled Grapes, and Spiced Pecans along with Pimento Cheese Deviled Eggs to start the meal; Saut矇ed Royal Red Shrimp with Bourbon Maque Choux or Lamb Burger Helper for a main course, and Buttermilk and Honey Ice Cream, Citrus Bread Pudding, or Cheesecake Flan to close the show. A good time will be had by all!
Shake It Off, Stir It Up
Shake It Off, Stir It Up: A Taylor Swift-Inspired Cocktail Guide for the Ultimate Swifties is the perfect companion for any fan looking to add a splash of Taylor magic to their next gathering. Inside, you'll discover everything from a whimsical "Lavender Haze" concoction that sparkles with purple hues to a bold "Blank Space Martini" that's as sleek and stylish as it sounds. Celebrate both heartbreak and triumph with the elegant "Champagne Problems," or embrace your fearless side with the crimson allure of "Crimson Glow." Each recipe is crafted to capture the essence of Taylor's unforgettable lyrics and eras, ensuring every sip tells a story of pop anthems, love songs, and timeless hits. Whether you're hosting a party for fellow Swifties or craving a night in with your favorite albums, this spirited cocktail guide will help you shake it off and stir up unforgettable memories. Let the flavors, colors, and creativity of each drink transport you into Taylor's world-one toast at a time!
Shake It Off, Stir It Up
Shake It Off, Stir It Up: A Taylor Swift-Inspired Cocktail Guide for the Ultimate Swifties is the perfect companion for any fan looking to add a splash of Taylor magic to their next gathering. Inside, you'll discover everything from a whimsical "Lavender Haze" concoction that sparkles with purple hues to a bold "Blank Space Martini" that's as sleek and stylish as it sounds. Celebrate both heartbreak and triumph with the elegant "Champagne Problems," or embrace your fearless side with the crimson allure of "Crimson Glow." Each recipe is crafted to capture the essence of Taylor's unforgettable lyrics and eras, ensuring every sip tells a story of pop anthems, love songs, and timeless hits. Whether you're hosting a party for fellow Swifties or craving a night in with your favorite albums, this spirited cocktail guide will help you shake it off and stir up unforgettable memories. Let the flavors, colors, and creativity of each drink transport you into Taylor's world-one toast at a time!
The Texas Mexican Plant-Based Cookbook
In 15,000-year-old archaeologicalsites throughout Texas and Northeastern Mexico, records left by Coahuiltecan, Karankawa, Apache, and other Indigenous communities tell stories about theirfood practices, the roots of Texas Mexican cuisine. Author and chef Ad獺nMedrano, a Coahuiltecan descendant, has made it his life's work to documentthese food practices and the stories they narrate. In The Texas MexicanPlant-Based Cookbook, he honors the plant-based cooking history, traditions, and knowledge that make up the comida casera (home cooking) of today's TexasMexican community. Each of the 90 kitchen-testedrecipes includes detailed cooking instructions intended for contemporary homecooks. Headnotes for each recipe describe how the dish entered the region'sculinary traditions and became integral to the culinary act of meaning-makingin the community. The book provides explanations of the origins of iconicingredients like squash, cactus, mesquite, and sunflowers, as well as morerecent, post-Conquest ingredients like watermelon, rice, and cauliflower. Texasancestors ate pecans and black walnuts, along with acorns, grapes, berries, seeds, and tubers. Mesquite and cactus were central to celebrations.Home cooks of alllevels can discover and reclaim ancient ingredients and simple techniques inthis volume and come away with a deeper knowledge of the agricultural systemsthat belie our current foodways.
In the Kusina
A brightly flavorful, artfully presented celebration of chef and tastemaker Woldy Reyes' heritage, featuring more than 100 recipes for classic Filipino dishes updated to be lighter, fresher, and vegetable-forward. Growing up in Southern California as a first-generation Filipino American, Woldy Reyes felt like an outsider, always straddling two worlds. At home, his family ate adobo with rice, gathered in the kitchen to roll lumpia, and roasted a whole goat in the backyard to make kalderetang kambing (celebratory goat stew). At school, all he wanted was Lunchables and Flamin' Hot Cheetos. It wasn't until he discovered the power of food as a means of connection--to strangers and friends, to his heritage, and even to himself--that he began cooking in earnest and sharing his story through the dishes he made. His signature style, now beloved by his catering clients in New York City and beyond, highlights classic Filipino food but with a focus on local, seasonal produce and artful presentation. In the Kusina is Woldy's story told through a collection of vibrant, vegetable-forward recipes and his distinct lens as a queer Filipino American. These aren't your lola's traditional dishes; here, Filipino tastes and techniques are reimagined for a new generation of home cooks, resulting in a trove of elegant and boldly flavorful recipes organized by season, including: Garlic Furikake Rice with Fried Egg Pancit Salad Adobo Green Beans Kabocha Squash Lumpia Decadent hot and cold drinks, luscious desserts, and much more Featuring inspired combinations of texture, technique, and flavor, these recipes are uncomplicated yet taste complex. A section covering foundational sauces and pantry items--such as Coconut Hot Sauce, Miso Mushroom Bagoong, and Sweet and Spicy Banana Ketchup--rounds out the offering and makes it easy to begin experimenting with Filipino flavors. Brimming with gorgeously stylish photos of food that's as lovely to look at as it is to eat, this is more than just a carefully curated selection of recipes. In the Kusina is a joyful story told in Woldy's charming voice, a love letter to Filipino food, and, most of all, a cookbook filled with delicious recipes that you'll turn to again and again. UNIQUE TAKE ON FILIPINO CUISINE: Woldy's approach to Filipino food is light, fresh, and uniquely his own. His focus on in-season ingredients and beautiful presentation transforms classic Filipino dishes into contemporary renditions that will appeal to first-generation and modern home cooks looking for novel recipes with Asian influence. SEASONAL COOKBOOK: In the Kusina highlights the benefits of eating with the seasons, shopping at your local farmers market, and enjoying produce in its prime, which is better for you as well as the planet. Organized by season, these colorful, healthy recipes show you how to make plant-based and vegetarian dishes that taste divine, sing with flavor, and leave you feeling nourished and energized. COOKING GIFT: With a distinctive exposed binding, gorgeous cover, and interiors brimming with artful images, this luxe book looks as beautiful as the recipes taste. Perfect for gift-giving or displaying on a cookbook shelf, kitchen island, or coffee table. Perfect for: Fans of Asian cuisine, including the food of the Philippines Curious home cooks who love trying new recipes Filipino Americans eager to enjoy dishes they grew up with in a more veggie-forward way Eco-conscious eaters looking to incorporate more plant-based meals into their diet Birthday, wedding, or housewarming present for food lovers
Umma
New York Times bestseller Learn Korean cooking alongside social media star Sarah Ahn as her umma passes down 100+ family recipes and decades' worth of kitchen wisdom. Sarah Ahn's viral food videos of her and her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. This collaboration is now a must-have cookbook blending the emotional intimacy of Crying in H Mart with practical culinary advice from Nam Soon's lifetime of kitchen experience. The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable--plus all the food is backed by the recipe-testing power of America's Test Kitchen. Thorough ingredient guide: Walk through a Korean grocery store with a Korean umma for in-depth guidance on what pantry ingredients and fresh produce and protein to buy.Recipes both traditional and contemporary: Learn to make everything from simple banchan, a variety of kimchi, and foundational stews to an assortment of yasik (midnight snacks) and inventive desserts.Kitchen wisdom from mother to daughter: Shared confidences open a window onto a level of family intimacy rarely seen in cookbooks.The Ahns understand that when generations come together in the kitchen, so much is shared: not only food, but also knowledge, advice, family history, and love.
The Taste of Country Cooking
The most beloved Southern cookbook of all time: a glorious celebration of seasonal eating that has shaped generations of home cooks, from "the first lady of Southern cooking" (NPR). Beautifully repackaged and redesigned, with a new foreword by Toni Tipton-Martin. "A classic, showing Americans the bounty of Southern cuisine and influencing generations." --Melissa Clark, The New York Times "Indispensable . . . An inspiration to all of us who are striving to protect both biodiversity and cultural diversity by cooking real food in season and honoring our heritage through the ritual of the table." --Alice Waters With the publication of The Taste of Country Cooking in 1976, Edna Lewis proclaimed the food of the American South one of the world's great cuisines. From the field greens and salads of spring; pan-fried chicken and crushed peaches in summer; preserves and sweet potatoes for fall; and hearty soups and stews during the cold winter months, Miss Lewis (as she was almost universally known) extolled the vir­tues of the good food of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after Emancipation. A celebration of eating locally--decades before "farm to table" became common parlance--the book showcases the joys of cooking with the seasons. The 150 accessible recipes in its pages include: -Baked Virginia Ham, Buttered Jerusalem Artichokes, and Rhubarb Pie in Spring-Green Tomato Preserves, Wilted Lettuce with Hot Vinegar Dressing, and Fresh Blackberry Cobbler in Summer-Crispy Biscuits, Green Bean Salad with Sliced Tomatoes, and Country-Fried Apples in Fall-Oyster Stew, Pan-Braised Spareribs, and Coconut Layer Cake in Winter An affirmation of a distinctly American way of eating, fifty years after its publica­tion, The Taste of Country Cooking remains the definitive book on Southern food.
Coastal
A celebration of California home cooking with 130 recipes and more than 300 photos that capture the beauty, magic, and bounty of the coast. From acclaimed chef Scott Clark, who flipped his fine dining chops into the ultimate railroad-car diner at the edge of the Pacific. Coastal is a visual feast of free-spirited Californian cooking and living, set against the surf, peaks, curving roads, and sunsets of the westernmost United States. This inspired collection of crave-worthy recipes, gorgeous photographs, and vivid stories takes us on a road trip beginning at Chef Scott Clark's beloved sandwich-and-pie shop, Dad's Luncheonette, in Half Moon Bay and ending in Ventura County. Along the way, it visits the fishermen, crabbers, farmers, winemakers, and foragers who stretch along the Pacific Coast Highway between San Francisco and Los Angeles. Clark's accessible seasonal recipes deliver the adventure of the coast in smart, creative, unfussy, and delicious ways. They express the breadth of California cooking and its regional and cultural influences, organized into thematic chapters, including: Road Trip Snacks (Furikake Popcorn, CA Muddy Buddies, Perfect Meyer Lemonade) Fishing and Foraging on the Coast (Dungeness Crab Rice, Lingcod Ceviche, Fries with Eyes) Lunch in the Vineyard (Smoked Mackerel with Lemon-Dill Relish, Deviled Quail Eggs, Barley and Wine Grape Salad) Back Home with the Kid (Fish Stick Hand Roll Bar, Matcha Mochi Waffles, Watermelon Aqua Fresca) Coastal is more than your average California cookbook; it brings the Californian table, way of life, and state of mind to home cooks and armchair travelers anywhere. QUINTESSENTIALLY CALIFORNIAN: Scott Clark's Californian culinary training shows through in his stellar recipe list, laidback storyteller's tone, and road trip-oriented approach. With transporting photographs by fourth-generation Californian Cheyenne Ellis, this book captures an outdoorsy, pioneering California spirit on every page. HOME COOK-FRIENDLY RECIPES: From simple flavor pairings to grilling, Clark's "aha!" techniques are perfect training for home cooks. He reaches into his deep knowledge to pass along big flavors and teachable techniques with a relaxed and flexible approach. His main goal is to energize food prep for home chefs of varying skill levels. MULTICULTURAL INFLUENCE: Coastal is inspired by the mash-up of cultures along the west coast: the Chumash, Portuguese, Italian, Korean, Chinese, Latin American, Vietnamese, and Japanese communities who have adapted their cuisines and made them staples of the state. This book celebrates and pays homage to all of these wonderful cuisines. Perfect for: Home cooks who cook locally and seasonally Residents and visitors of California or anyone who enjoys California cuisine Foodies who collect regional cookbooks rich with history and visuals Parents who want to put fun but healthy things to eat on the table for their kids Armchair travel readers Fans of regenerative/farm-to-table approaches Fans of The Bear and tough-yet-well-trained culinary personalities Readers of Six California Kitchens, Tartine, Gjelina, and The French Laundry Cookbook
Cook Korea!
The most popular Korean dishes from the streets and homes across the nation. This is food with a singular mission: to deliver maximum flavor in an approachable way. From the nourishing home-cooked meals served to generations gathered around the family table to the indulgent street eats that line the city sidewalks, Korean food is undeniably delicious. Learn to cook your favorite Korean dishes in this neon tribute to a country overflowing with culinary delights. With more than 70 classics, such as tteokbokki, japchae, and the famous bulgogi and bibimbap, to much-loved Korean barbecue and, of course, kimchi, Cook Korea! is your guide to the Korean kitchen.
Sweet Farm!
More than 100 recipes for sweet treats from New York Times bestselling author and Food Network star Molly Yeh's cozy kitchen on a sugar beet (and wheat!) farm, to be shared in potlucks, set on the counter for family snacking, or scarfed down in one sitting.Molly Yeh's favorite childhood memories are of being in the kitchen with her family, dipping into a tub of sugar to make rugelach, homemade Oreos, and more, so it's only fitting she married into a family who farm sugar beets. She and her husband, Nick, live and work on the Hagen Farm in East Grand Forks, MN, on the North Dakota border, which has been in operation since the 1870s, and farming sugar beets since the 1930s. In the decade plus since she moved to the farm, Molly has spent her time completely immersed in the world of sugar, both during her work hours, first as a baker and now as a recipe developer, bakery owner, and Food Network personality, and in her home life, running her business and family against the backdrop of the seasonal needs of a thriving farm.Molly speaks fluent sugar, so recipes for sweets come naturally--as does her drive to perfect them in flavor, texture, and ease of making. The recipes include a mix of church cookbook-inspired gems, from-scratch versions of nostalgic sweets, and new concoctions with flavors drawn from her Asian and Jewish backgrounds as well as beloved Midwestern traditions she's adopted from her husband's family and the local community.Sweet Farm! features cookies, bars, salads, dessert for breakfast, cakes, pies, no bake sweets, and drinks, ranging from 5-minute treats to weekend project showstoppers. Favorite recipes include: Chewy Frosted Tahini CookiesRhubarb Rose BarsBlack Sesame Babka Blueberry Cream Cheese Bagel Chip SaladSprinkle Cake 2.0Saffron and Cardamom TiramisuMarzipan SodaAs with all of Molly's books, Sweet Farm! will include recipes that are both homey and excitingly original, charming and funny stories of family life built around the agricultural year, and beautiful photos and illustrations. Home bakers around the country will love Molly's peek into her life--muddy boots, sticky fingers, and all!
Sedona’s Red Rock Cookbook
Sedona's Red Rock Country is home to both savory cuisine and stunning landscapes, drawing millions of visitors each year to enjoy a less complicated lifestyle where friends and food come together. With Sedona's Red Rock Cookbook, you can take the flavor of this special place back home to your kitchen. Collected from local residents and popular restaurants of Sedona, Arizona, these mouth-watering recipes offer a unique taste of the Southwest. This cookbook includes an array of delicious appetizers, entrees, and deserts that range from Hot Jalapeno Rice to Chicken Chalupas to Persimmon Pudding, Relieve your Sedona experience one recipe at a time.
There's Always Room at the Table
A delicious collection of classic, midwestern family recipes updated with modern spins and ingredients--from one of Instagram's favorite farmers, Kaleb Wyse.When Kaleb Wyse started documenting his daily life on his farm in Iowa, he didn't think many people would take notice or even care. After all, his way of life is simple, guided by the seasons--he spends his days gardening, preserving, baking, and cooking, a rhythm not all that different from that of his parents, grandparents, and even great-grandparents who worked the land before him.But it turns out that people from all over the country (and even the world) connected with Kaleb's simple, back-to-basics way of living, and fell in love with his hearty, homestyle cooking. From casseroles to biscuits, his recipes hit the sweet spot of nostalgia for some--and are a breath of fresh air for others.In his debut cookbook, Kaleb shares his midwestern family recipes, updated for the way we eat today: Overnight French Toast Stick CasseroleCornmeal Pancakes with Blackberry SauceRoasted Pork Tenderloin with Spiced Apricot GlazeCaesar Roasted Brussels SproutsRoasted Zucchini, Dill, and Feta DipHoney Dijon Three Bean SaladRhubarb Custard Pie BarsFrom breakfasts and main courses to side dishes and desserts, the timeless food in this cookbook will appeal to every generation. Kaleb's philosophy behind his recipes is simple: the dishes must be reminiscent of those prepared by his mom, grandmas, or even great-grandmas; the ingredients have to be readily available in his southeastern Iowa grocery stores (meaning that they'd be available for pretty much anyone else); and the end result needs to be no-nonsense and taste amazing.This delightful cookbook is a reminder that it's ok to slow down and keep it simple in the kitchen--the result with Kaleb's recipes will always be comforting, classic, and delicious.
Christmas with Southern Living 2025
Southern Living helps you celebrate the holidays in style with a new cookbook and guide that gives you everything you need, from recipes and menus for entertaining family and friends to decorating tips for making everything in your home merry and bright. Usher in the season with everyone's favorite cookbook and entertaining guide: Christmas with Southern Living. A beloved tradition, this edition is overflowing with gifts to make, decorating ideas that dazzle, and, of course, delicious recipes. The finest chefs in the South have developed, tested, and collected more than 100 brand-new recipes, plus party menus, for you to try. Along with recipes, each chapter offers a host of DIY ideas for making your home and table sparkle with holiday magic: You will want to keep the good times rolling right into the New Year.
Seasoned in Appalachia
Journey to the heart of Appalachia through soul-satisfying recipes, charming personal stories, and stunning images of its natural beauty. Inspired by home-cooked family meals, Seasoned in Appalachia delivers authentic, flavorful dishes paired with charming anecdotes about family traditions and the magic of the Appalachian region. Author and IACP member Jimmy Proffitt, who grew up and learned to cook at an early age in the Shenandoah Valley, presents an authoritative collection of Appalachian cooking featuring heartwarming recipes for 75 delicious dishes, including: Apple Cinnamon BiscuitsGreen Tomato PieCountry HamSloppy JoesBrown Butter CornbreadCranberry Orange Pound CakeBelsnickel CookiesSnow Creamand more!Featuring beautiful photographs of the recipes and mountain scenes, this easy-to-use cookbook is your guide to the distinctive cuisine of the Appalachian region.
Southeast Asia's Best Recipes
"A mouth-watering culinary tour of southeast Asia's most scrumptious food." --Travelife Magazine Cook delicious and healthy dishes from Thailand, Vietnam, Malaysia, Indonesia, Cambodia, and all across the region with this easy-to-follow Southeast Asian cookbook. Few Westerners know the sensational tastes and techniques of Southeast Asian cuisine as well as Wendy Hutton. In Southeast Asia's Best Recipes, Hutton takes readers on a culinary tour of the region's most famous and best-known dishes. Hutton has spent more than four decades traveling and eating her way through Asia, collecting the best recipes--from simple country homes to elegant restaurant kitchens. Featuring a foreword by acclaimed food writer Charmaine Solomon and tantalizing photographs by award-winning food and lifestyle photographer Masano Kawana, this essential Asian cookbook shows readers how to prepare dozens of mouthwatering dishes. Authentic Southeast Asian recipes include: Extraordinary Beef Satay Thai Rice Soup with Pork Vietnamese Mixed Coconut Rice Lemongrass Beef with Peanuts Green Curry Chicken Famous Singapore Chili Crab Spicy Sambal Eggplant Southeast Asian cuisine is more popular than ever, and with Wendy Hutton as your guide, you can learn how to whip up a festival of flavors in your very own kitchen!
My (Half) Latinx Kitchen
"Kiera Wright-Ruiz's My (Half) Latinx Kitchen is entirely singular: hilarious and poignant in its stories, precise and flavorful in its recipes, the book is a gem of memory and feeling for where you've been, where you're going, and how you find yourself in between." -Bryan Washington, author of Family Meal and MemorialYou're invited on this culinary journey of self-discovery as Kiera Wright-Ruiz connects to her Latinx roots with recipes and stories from the diaspora."What are you?" is a dreaded question that has followed Kiera Wright-Ruiz around her entire life. She is half Latinx and half Asian, and her journey to understand her identity has been far from linear. Though she is a first-generation American, she didn't grow up in a home where many traditions from her family's home countries were passed down by her parents. Kiera's childhood was complicated, and the role of caregiver was played by various people in her life: from her mom and dad to her grandparents and foster parents. Many of whom were from all different parts of Latin America, and each of them taught Kiera something about what it means to be Latinx through their food.This cookbook is the story of Kiera's journey to embrace her identity and all her cultures: Latinx, Asian, and American. It's a celebration of Latin American food in all its vibrant, flavorful glory, and a love letter to the diaspora. From Ecuador to South Florida, Mexico to Cuba, the recipes in this book are as diverse and unique as the cultures themselves with dishes like: Ecuadorian Seco de Pollo (one of the most beloved dishes from her father's home country)Three Salsas to Know Before You DiePeruvian Ceviche with Leche de Tigre (her aunt's iconic recipe)Elote TaquitosPernil (a traditionally Puerto Rican dish that is now her family's Thanksgiving main course)Lomo SaltadoTamarindoOkonomiyaki QuesadillasPandan Coconut FlanMexican Hot Chocolate CookiesKiera also weaves in charming personal essays to accompany the recipes--from the story of how tamale soup helped bring her family together again after being separated in foster care, to their tradition of bringing visiting relatives from Mexico to what she considers the most American place: Medieval Times.This one-of-a-kind cookbook featuring 100 inventive recipes shows how being half can ultimately lead to being whole. It will inspire you in the kitchen and expose you to a different kind of first-generation story, one that's never been told before.
Make Do with What You Have
The New York Times bestselling author of The Way Home returns with over 100 fabulous recipes--delicious updates of her favorite childhood meals.From Kardea Brown: Growing up in a household with a single parent taught me how to make use of things we already had. She made gourmet meals with simple kitchen staples. I invite readers to do the same with my twist on Old School Classic recipes.Kardea Brown is back with this practical and flavorful cookbook everyone needs. Offering crowd and palate pleasing dishes from morning to noon, and night. SAMPLESBreakfast Break the fast with Geechee Egg Rice, Sausage and Grits and On the Run Breakfast Sandwiches.LunchDig into Turkey Burgers, Tuna Melts, and Ramen Chicken Noddle Soup.DinnerWelcome friends and family home with filling, mouthwatering dishes like Grilled "Poke" Chops, Chicken Mafe and "The Poor Man's Meal".Desserts Sweeten meals with delights such as Ma's goodie bars, Warm Sticky Apple Pudding and Lemon Snowball Cookies.Filled with inviting and tasty food that won't break the bank, illustrated with over 100 color photos, Make Do with What You Have allows you to enjoy great meals every day.
