Scratch That
Make magic (and maybe a little bit of chaos) in the kitchen with more than 100 recipes from online sensation Alix Traeger! If mistakes are for learning from in life, why should the kitchen be any different? If you've ever added salt to your cookie dough instead of sugar or set off the smoke detector while searing on the stovetop, you are not alone! Internet darling Alix Traeger grew up going viral with BuzzFeed Tasty hands & pans videos--so she's been there and done that. But unlike so many online perfectionists, she believes in letting your blunders lead the way! Alix's long-awaited debut cookbook, Scratch That, is filled with creative, delicious, decadent recipes--many of which were born from her signature process of trial and error. These recipes are fun and approachable: The book is organized into recognizable categories such as Weekend Breakfast (best served after sleeping in), Dips, Snacks, and Apps (for a party or a party of one), Sweet Treats (for your sweet tooth), and more. Standouts include her soon-to-be-famous Banana Pudding Banana Bread, shareable Sizzled Scallion-Stuffed Flatbread, snackable Potato Chip Onion Rings, go-to Sheet Pan Chicken Shawarma, and tastes-as-good-as-it-looks Heirloom Tomato & Potato Salad with Hot Honey Vinaigrette--perfect for spicing up your feed. Best of all, every single recipe shares a piping HOT TIP from Alix to help you avoid or fix common cooking errors--all of which she learned the hard way, so you don't have to! You're sure to find plenty of new favorites, and as long as you laugh through the (potentially) messy process, you're doing it right!
The Essential Cottage Cookbook
100+ easy recipes and practical tips for a delicious and carefree getaway--whether it's at a cottage, lake house, or cabin, or campsite (or even your own backyard). Whether you vacation at a cottage, cabin, lake house, campsite, or trailer, the experience is universal. It's about getting away from the daily grind and spending time surrounded by nature. But what's on the menu when you arrive? The Essential Cottage Cookbook has got you covered. Written by Andrea Buckett, who has vacationed at her family's cottage countless times since she was a child, this cookbook is full of flexible, flavor-packed recipes. Everything is developed for minimal kitchen tools and equipment, so you can easily whip up a filling meal and still have time to relax. Chapters are divided by meals for every cottage experience under the sun (or rain, or snow!), including: Make It and Take It: Recipes prepped at home and then easily assembled when you arrive after the drive, like Little Bean Chili, Half-Time Ribs, or the Epic-Layered Breakfast Pie.In the Cottage Kitchen: For when you want to savor the joy of preparing a meal, indulge in the One-Pot Roasted Chicken with Mushroom Barley or Taco Tater Tot Cottage Pie.Happy Hour: Snacks and drinks for those precious in-between moments, such as Dill-icious Pickle Dip and No-Bake Kettle Chip "Nachos" or a Pitcher of Margaritas for the adults and Easy Shave Ice for the kids.Light the Barbecue: Nothing beats cooking outdoors! Bask in meals straight off the grill like Curried Chickpea Flatbread with Fresh Tomato Relish or Steak Fajitas with Chimichurri Avocados.For a Crowd: Hunger-crushing recipes perfect for a large group of friends or family such as Fully Loaded Corn on the Cob or Creamy Tortellini & Greens Salad.Around the Campfire: A must-do cottage activity when the stars illuminate the night sky! Recipes like Three-Ingredient Macaroni & Cheese or Raspberry Waffle S'mores make campfire cooking easy.The Essential Cottage Cookbook also includes guides on how to stock a cottage kitchen (whether you rent or own), packing tips, and menu plans. And you'll find hosting tips for cottage owners, trip-ready advice for renters, and advice on how to be a great cottage guest and be invited back year after year. Whether swimming, hiking, or even just relaxing outside, enjoy satisfying and relaxing cottage meals morning, noon, and night, thanks to this cookbook.
Big Bites: Time to Eat!
NEW YORK TIMES BESTSELLER - A collection of 100 quick and easy but still nourishing recipes that don't sacrifice on flavor and will be on the table in under an hour, from the author of the New York Times bestselling cookbook Big Bites. "Playing small is out. Living big is in. Kat brings us flavorful, satisfying meals to fuel full days and bold goals."--Melissa Urban, co-founder and CEO of Whole 30 "I'm so excited to cook again with Kat!"--Katie Couric Kat Ashmore's mission is to empower hungry readers everywhere to feed themselves and their loved ones well and have fun doing it. Rather than focusing on restriction or deprivation, she asks: What can we add to our plates? After the success of Kat's first cookbook, Big Bites, Kat noticed that the recipes home cooks were making most all had one thing in common: they didn't take long to cook. For her next book she decided to focus on even more great-tasting recipes that don't require strenuous prep work or hours in the oven, recipes you could make as easily on a hectic Tuesday night as you could on a lazy Sunday afternoon. Time to Eat is about simple, comforting recipes that feel familiar yet unique and envision "healthy food" in a whole new way. Think Chicken Pepperoncini Piccata as a new Friday family dinner go-to, Roasted Mushroom Meatballs that will have your kids asking for second helpings of mushrooms, the Miso Sesame Kale Salad you meal prep on Sunday to provide lunches all week, and the Glazed Cinnamon Company Cake you bake all winter long for friends and family. It's food that is abundant in colors, textures, nourishment, and flavor. Big bites of big food that are salty, chewy, crunchy, sweet, creamy, and full of personality. And best of all? These meals are on the table in under an hour.
Brunch Season
From the Buttermilk Kitchen, a beautiful, year-round, go-to cookbook highlighting more than 60 made-from-scratch brunch recipes incorporating fresh fruits and vegetables at their peak times of year. &&&★ "Straightforward yet elegant and full of inspiration, this will become a go-to for home cooks looking for an excuse to make brunch for any occasion."--Publishers Weekly, Starred Review "The flavors of Atlanta's Buttermilk Kitchen--famed for its dazzling breakfasts and lunches--shift to coastal Maine in Suzanne Vizethann's Brunch Season, an inviting cookbook."--Foreword Reviews Brunch is a lovely way to celebrate a meal with friends and family, and a great way to make any midday or mid-week dining special. The recipes in Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen include both sweet and savory dishes, drawing ideas from Buttermilk Kitchen breakfast favorites, and adding seasonal soups and salads, as well as drinks. Chef Suzanne Vizethann's fresh farm-to-table approach to this cookbook, divided into spring, summer, fall, and winter chapters, reflects her commitment to providing high-quality meals made with ripe, flavorful ingredients. All of the recipes are simple yet refined, and the seasonal section openers include a list of peak ingredients for that season. For spring, you will find recipes such as Young Garlic and Radish Focaccia and Rhubarb Cobbler; for summer, Heirloom Tomato Toasts and Watermelon Mimosas; for fall, Roasted Squash Oatmeal with Crispy Rosemary Seeds and Chocolate Hazelnut Sticky Cake; for winter, Coddled Egg with Creamed Kale and Winter Citrus with Whipped Ricotta and Honey. The home cook can expect balanced dishes that are as beautiful as they are delicious.
Backyard BBQ with Fire and Spice
If you're tired of the same old recipes for the smoker and grill, consider this your invite to a whole new world of flavors. Tony Ramirez has long blazed his own trail under the TFTI (Thanks For The Invite) brand. Maybe you've seen his instant classics like spicy Filipino BBQ chicken skewers or Cajun honey butter wings. Or maybe you were hooked by his addictive "Dynamite Lumpia." No matter what you tried, chances are you agreed with his signature phrase: "That's Money." In this book, Tony brings you into his own backyard for an insider's guide to how he crafts his hits. You'll use a variety of cooking techniques and discover new flavor profiles with one-of-a-kind recipes sure to impress your family and friends. Recipes include: Filipino: Spicy Filipino BBQ Chicken Skewers, Tocino Pulled Pork Sandwich, Bistek Tagalog, Bistek Beef Skewers, Smoked Chicken Arroz Caldo, BBQ Adobo Spareribs, Adobo BBQ Chicken, Dynamite LumpiaCajun: Cajun Honey Butter Shrimp, Cajun Moco Loco, Cajun Shrimp Lumpia, Crispy Cajun Garlic Drumsticks, Cajun Foil Boil PacksWings: Bloody Mary Wings, Sinigang Wings, Spicy Fish Sauce Wings, Buffalo Wings on Steroids, Smoked and Fried Buffalo Turkey Wings, Sticky Adobo WingsParty Food: Garlic Butter Steak Bites, Smoked Cajun Queso, Chorizo Jalape簽o Poppers, Prosciutto-Wrapped Brie Poppers, Grilled Mollejas (a.k.a. Sweetbread), Smoked Salmon Chowder Smoked My Way: Bacon-Wrapped Pork Belly Lollipops, Pastrami Beef Ribs, Foil Boat-Method Brisket, BBQ Whiskey Pork Spare Ribs, Chicharron Pork Belly, Picanha and Habanero Chimichurri SandwichWith robust exploration of techniques (five ways to make wings!) in addition to the recipes, this is a book that ups your BBQ game with every cook. Welcome to the party!
Masalamandi
The book you are holding is a unique cookbook about Indian spices, specifically focusing on the intricateworld of spice blends. What is fascinating about spice blends, you ask? Well, a garam masala maycontain anywhere between four and fifteen varied spices; a pickle masala may have a different recipein Andhra Pradesh than it does in Delhi; a chai masala may have a distinctive recipe in the winterthan it does in the summer. In Masalamandi, the author sets out on a quest to unravel how a single dish can be prepared withmultiple spice blends, all created from the same whole spices yet resulting in distinct flavours! Whilesharing his own experiences and interactions with these spice blends, he also offers a comprehensiveexploration of the history, mythology and cultural significance that surrounds each of them. This is a spice trail like no other.
Ice Cream Under the Influence
A boozy ice cream drink can be a fun and delicious addition to any occasion. This book contains a collection of prepare-ahead ice cream drink recipes to make entertaining simple and easy. Each recipe is accompanied by garnish suggestions to help make your drinks look as fancy as they do in a restaurant and impress.Features: Small Batch Conversion RecipesAlcohol-Free OptionsGarnish Suggestions
Ice Cream Under the Influence
A boozy ice cream drink can be a fun and delicious addition to any occasion. This book contains a collection of prepare-ahead ice cream drink recipes to make entertaining simple and easy. Each recipe is accompanied by garnish suggestions to help make your drinks look as fancy as they do in a restaurant and impress.Features: Small Batch Conversion RecipesAlcohol-Free OptionsGarnish Suggestions
Southern Culture on the Fizz
From beer and kombucha to hot sauce and kimchi, fermented foods and drinks are everywhere. Though it once might have felt like a fleeting trend, fermentation has a long culinary history, especially in the southern United States, where the hotter climate and agricultural tradition of the region helped foster the use of fermentation as a means of preserving foods. With Southern Culture on the Fizz, Brett Taubman offers an easy-to-use and fun fermentation guide, complete with fermentations that focus on southern ingredients. Each section provides in-depth coverage of the history of these ferments, the science behind the ferments, an overview of the current landscape of fermented products in the South, and a look to their future.Filled with dozens of recipes, expert guidance on the process, and safety considerations, as well as the necessary equipment, this guide ensures readers have the information they need to start fermenting or take their fermentation game to the next level. This book also provides readers--novice and experienced fermenters alike--with the historical context and relevant scientific information lacking in other books and keeps them engaged from beginning to end.
By Heart
NEW YORK TIMES BESTSELLER - Learn to make elevated, professional-quality meals in your own kitchen with over 100 creative, seasonal recipes from Hailee Catalano "Ms. Catalano has a laser-eyed clarity on flavor and a knack for deploying a short list of ingredients to great effect. . . . By Heart [is] not just a trove of delicious ideas but also a reminder of how fun (and personal) cooking can be." --Adina Steiman, The New York Times Growing up cooking the Sunday gravy, meatballs, and pasta alongside her Italian American grandmother, Hailee Catalano developed a huge passion for food. This passion led her to the Culinary Institute of America, and then to cooking in restaurants. But somewhere along the way, Hailee started to miss the home cooking that made her fall in love with food in the first place. Restaurants made it seem like beautifully made food was too difficult to recreate at home. In By Heart, she presents over 100 restaurant-quality recipes designed to be made in your home kitchen. You'll find seasonal pastas (Pasta alla Norcina with Roasted Squash), veggie-forward recipes designed to make the most of your CSA box (Caponata with Dried Cherries and Green Olives), simple meat dishes (Roast Chicken with Red Wine Vinegar and Honey) breads (Hearty Seeded Rye Bread), butters (Calabrian Chile Honey Butter), condiments (Chicago-Style Fennel Giardiniera), perfect beach sandwiches (Brie and Butter Sandwich with Shallot-y Fris矇e), simple sweets (Malted Milk Butter Cookies), and so much more. Inspired by her professional training and love of seasonal cooking, Hailee includes details on how to keep a calm kitchen, navigate a farmers market, make your own broths and the perfect sourdough loaf, and plan out a Friday Night Dinner menu. Carefully crafted from the heart, this is a book you'll return to again and again.
Barbecue
The ultimate guide to cooking with fire and smoke, featuring 280 beloved barbecue and grilling recipes from cultures across the globeJoin pitmaster Hugh Mangum on a delicious world tour of barbecue traditions in this vibrant collection of recipes from more than 80 countries. Organized by chapter - Skewers & Sausages, Mains, Sides, Sauces & Rubs, and Desserts - the book's wide-ranging recipes span styles and techniques, from classic American Smoked Brisket, Ethiopian Berbere-spiced Ribs, and Mexican Barbacoa to Italian Porchetta, Indonesian Pork Satay, Spanish Coal-Roasted Vegetables, and the iconic Australian barbecue fare known as 'Snags.'Expansive and inclusive, Barbecue features recipes for ribs, steaks, whole chickens and hogs, tacos, hamburgers, clambakes, and paella, as well as meat-free mains; sides, such as slaws, pickles, cornbreads, baked beans, and casseroles; and desserts, including grilled fruits, skillet brownies, and Icelandic Smoked Cheesecake. Mangum, an award-winning chef and co-founder of the much-loved Mighty Quinn's barbecue restaurants, reveals the origin story behind each recipe, followed by clear, accessible directions for home cooks of all skill levels.Richly illustrated with more than 100 mouth-watering photographs, this vibrant cookbook also boasts a special section of recipes contributed by some of the world's best-known chefs and experts in live fire cooking, including Maksut Askar, May Chow, Ross Dobson, Moustafa Elrefaey, Monique Fiso, Renzo Garibaldi, Elizabeth Karmel, Vusi Ndlovu, Sukyoung Park, Tomos Parry, Jess Pryles, Dave Pynt, Jessica Rosval, Marsia Taha Mohamed Salas, Sean Sherman, and Rawlston Williams.
Good Things
A timeless celebration of seasonal, locally sourced ingredients, Jane Grigson's classic recipes champion fresh, sustainable food.This is one of Jane Grigson's greatest collections of recipes for delicious things to eat from the freshest and finest ingredients. This new hardback edition is being reissued because it is Jane Grigson's celebration of the seasons and the foods they bring, and seasonality is now the top priority of all those who take their eating and cooking seriously. She says in the Introduction to the original edition published in 1971, "...I feel that delight lies in the seasons and what they bring us...the strawberries that come in May and June straight from the fields, the asparagus of a special occasion, kippers from Craster in July and August, the first lamb of the year from Wales. This is good food...The encouragement of fine food is not greed or gourmandise; it can be seen as an aspect of the anti-pollution movement in that it indicates concern for the quality of environment. People in many parts of the country run restaurants specializing in locally produced food, salmon from the Tamar, laver and sewin from the Welsh sea, snails from the Mendips, venison from the moors of Inverness."How prophetic she was when she pointed out to us the importance of locally-produced, fresh food and she wrote those words over half a century ago! The book is divided into sections covering Fish - kippers, lobster, mussels and scallops, trout; Meat and Game - meat pies, salting meat, snails, sweetbreads, rabbit and hare, pigeon, venison; Vegetables - asparagus, carrots, celery, chicory, haricot beans, leeks, mushrooms, parsley, parsnips, peas, spinach, tomatoes; Fruit - apple and quince, gooseberries, lemons, prunes, strawberries, walnuts. And importantly the book contains the recipe for her famous curried parsnip soup.
Backyard BBQ
When it comes to BBQ there is no better teacher than Marcus Bawdon. Learn how to cook amazing food over charcoal and flame in your own backyard from the very best. Catering for meat-eaters, vegetarians, and vegans alike this will be your go-to cookbook all summer long. The art of barbecue has taken off around the globe, and Marcus has travelled widely to experience many unusual and exciting methods first-hand--from South America to Japan, Italy to India. Here he takes inspiration from a wealth of culinary influences to demonstrate how far cooking with fire has come and just how flavorsome it can be. Now the doors of Marcus' celebrated BBQ School have been thrown wide open so you can see in his own stunning photographs what is possible, to encourage you to take giant leaps forward. Included are recipes for meat and seafood, as well as vegetarian and vegan recipes. Also shared is advice on buying (or building) barbecues, tips on cooking technique, and honing your skills.
The Hoosier Mama Book of Breakfast Bakes
The owner of the legendary Hoosier Mama Pie Company turns breakfast into an art form with this go-to guide for baking scones, muffins, and other morning favorites.In the fifteen years since Paula Haney started Hoosier Mama Pie Company, it has become both a local favorite and national destination, widely regarded as one of the top pie shops in the country. But not everyone wants pie for breakfast, and after opening an Evanston location that opened at 6:30 a.m., Haney and her team began to dream up new sweet and savory bakes for the perfect morning. With the same focus on local produce and fresh, seasonal ingredients that made her pies a Chicago institution, and the same warmth and easygoing style of The Hoosier Mama Book of Pie, Haney again invites home bakers into her kitchen--this time with a collection of budget-friendly recipes that largely go from idea to eating in under an hour. This book is meant to be kept on the kitchen counter with a dusting of flour between its pages. It's a working manual with practical tips and techniques along with base recipes that can handle endless variations, encouraging readers to discover their own favorite combinations.Whether it's browned butter banana-Nutella quick bread, scones packed with maple and bacon or strawberries and basil, tender Danishes with cream cheese and fruit, or biscuit sandwiches with all the fixings, these delicious, approachable recipes will make everyday breakfast feel like a special occasion--all before the coffee's even brewed.
