Spicy Desert Lime and Watermelon Salad

Spicy Desert Lime and Watermelon Salad excerpted from Mabu Mabu: An Australian Kitchen Cookbook by Nornie Bero. Photography © Armelle Habib 2022.

Mabu Mabu: An Australian Kitchen Cookbook by Nornie Bero

In Mabu Mabu, charismatic First Nations chef Nornie Bero champions the tastes of native flavours in everyday cooking by unlocking the secrets of Australian herbs, spices, vegetables and fruits.

Nornie grew up on the island of Mer in the Torres Strait and while her wanderlust would take her to Italian and Japanese kitchens in Melbourne and London via Townsville, her home now is Mabu Mabu, a restaurant renowned in Melbourne and beyond for its innovative and delicious Australian Indigenous food.

This book, also called Mabu Mabu—which means help yourself—reflects Nornie’s approach to cooking: simple, accessible, delicious, and colourful! Her native pantry (explored in a comprehensive glossary of native ingredients) includes seeds, succulents, nuts, plants and herbs, and her recipes range from Pumpkin and Wattleseed dampers (for which she is known) to Kangaroo Tail Bourguignon to Saltbush Butter, Quandong Relish, Pickled Karkalla and Pulled Wild Boar.

(more…)

Tomato and Peach Panzanella with Smoked Mozzarella

Tomato and Peach Panzanella with Smoked Mozzarella

Tomato and Peach Panzanella with Smoked Mozzarella excerpted from Tomato Love © by Joy Howard. Photography by © Joe St.Pierre Photography by © Joe St.Pierre

Tomato Love: 44 Mouthwatering Recipes for Salads, Sauces, Stews, and More by Joy Howard.

Tomato Love is a joyful collection of recipes that celebrate the favourite high-summer fruit. There’s nothing quite like a luscious Brandywine or a sweet Sungold freshly picked from the vine, but tasty canned and jarred products ensure tomatoes can be enjoyed year-round.

The recipes in this collection invite year-round eating, new takes on classic dishes like red sauce and tomato soup, along with a mix of fresh ideas ranging from Sweet, Spicy, Smoky Barbecue Sauce, Roasted Tomato Basil Soup with Pumpernickel Croutons, to Caprese Pasta Salad with Salami and Shakshuka with Extra Veg.

Home cooks, backyard gardeners, and CSA members overwhelmed with the bounty of the season will find dozens of inspiring ideas for introducing variety into the everyday repertoire of meals.

(more…)

Super Creamy Chicken Miso Ramen

Super Creamy Chicken Miso Ramen

Super Creamy Chicken Miso Ramen excerpted from That Noodle Life: Soulful, Savory, Spicy, Slurpy by Mike Le. Photography by

That Noodle Life: Soulful, Savory, Spicy, Slurpy by Mike Le

Inspired by the noodle-crazed cuisines of Asia, Italy, and the American melting pot, these recipes dish up high-impact, slurpable flavour and minimal fuss.

Dig into comfort noodles like Really Savory Sunday Sauce with Tagliatelle and French Onion Mac and Cheese. Quick weeknight noodles:  Flash-Fried Rib Eye with Black Bean Sauce and Crispy Chow Mein and Let’s Stay in Tonight Spicy Sesame Chili Oil Noodles.

Plus how to upgrade instant ramen, recipes for making delicious pasta from scratch, plus the one and only lasagna bracket competition.

That Noodle Life: Soulful, Savory, Spicy, Slurpy is available at Amazon.com and Indigo.ca.   (more…)

Hot Balsamic Strawberries

Hot Balsamic Strawberries

Hot Balsamic Strawberries excerpted from Vegan BBQ: 70 delicious plant-based recipes to cook outdoors by Katy Beskow. Photography by Luke Albert.

Vegan BBQ: 70 delicious plant-based recipes to cook outdoors

Vegan BBQ showcases 70 simple, summery recipes to cook on your barbecue, as well as delicious sides, dips and snacks to brighten up any alfresco event.

From Katsu burgers with wasabi mayo, Buttered Hassleback squash, and Sizzling fajitas, to Brown sugar baked beans, BBQ patatas bravas or Kiwi and avocado salsa, the recipes are easy to follow, using seasonal and readily available ingredients—proving that you don’t have to grill meat to enjoy a barbecue!

Plus, you’ll learn how to get the most out of your ingredients, how to host the perfect plant-based barbecue with friends and what essential kit you’ll need (including advice on small barbecue set-ups for balconies or bijou gardens).

(more…)

Anjum’s Spicy Roast Potatoes

Anjum’s Spicy Roast Potatoes

Anjum’s Spicy Roast Potatoes excerpted from Ashia’s Table: Family Recipes from India and beyond by Ashia Ismail-Singer. Photography by Manja Wachsmuth.

Ashia's Table: Family Recipes from India and beyond by Ashia Ismail-Singer

Ashia’s Table features well-known traditional Indian dishes alongside a selection of exciting new dishes based on Indian flavours and textures, all of which can be easily made at home.

Ashia Ismail-Singer’s debut cookbook pays homage to her heritage, blending it seamlessly with a modern and authentic take on her native Indian cuisine. Her recipes aren’t just a list of ingredients and measurements: For Ashia, they are memories of childhood, food experiences that have been passed down through generations, and which connect her to her family and homeland.

With chutneys and bites for grazing, light lunches, nourishing main dishes, desserts, home baking, and more, this book brings you a collection of recipes inspired by India’s rich food culture, made with ingredients that are easy to find wherever you are.

Ashia’s Table is a beautiful book to be cherished for its delicious recipes, stunning photography, and attractive design. (more…)

Honey and Soy Chicken Skewers

Honey and Soy Chicken Skewers

Honey and Soy Chicken Skewers excerpted from Ammu: Indian Home Cooking to Nourish Your Soul by Asma Khan. Photography by Laura Edwards.

Ammu: Indian Home Cooking to Nourish Your Soul by Asma Khan

Ammu is a collection of recipes from Asma Khan’s childhood, her Indian family kitchen. It is a celebration of where she comes from, of home cooking, and the inextricable link between food and love. It is also a chance for Asma to honour her ammu—mother—and to share with us the recipes that made her and rooted her to home.

This book is a joyful celebration of memories of food, and its power to heal, restore, and comfort. It includes her ammu’s comfort food from childhood, the recipes with which she was taught to cook, celebratory food for special occasions, and slow-cooked recipes passed through the generations of her family.

The recipes and the memories she shares all possess something that is universal: food is a way for us to have this conversation about how similar we all are—how it connects us and unites us beyond differing appearances, accents, races and backgrounds. (more…)

Beeria tacos

Beeria tacos

Beeria tacos excerpted from Fire Feasts: The Awesome BBQ Book for Feasting with Friends and Family by Christian Stevenson. Photography by David Loftus.

Fire Feasts: The Awesome BBQ Book for Feasting with Friends and Family

DJ BBQ is BACK! This time with a feast of dishes for outdoor occasions—he wants YOU to get grilling for friends and family with a medley of new dishes that are perfect for sharing.

Whether it’s a “Breakfast of Legends”, finger food that everyone can tuck into, like a Triple Wing Whammy, Sticky Baby Back Ribs or Deep Fried Tomato Pie Balls, or the ultimate DJ BBQ Mixed Grill or Surf and Turf spread to feed a hungry crew—or special party pieces like a Whole Spit-Roasted Cow Leg or Hung Guard Pork of Honor—every occasion can center around the barbecue! There are even sides, live fire cocktails and “So Sweet My Teeth Hurt” desserts, all made over fire.

Christian provides a detailed introduction explaining the basics of setting up your grill, what fuel to use, and how to get the best from your cooking with hacks and tips for making the best fires, including “crazy mega-awesome fires”. You’ll be “Grilling in the Name Of” in no time! (more…)

Out-n-In Burger

Out-n-In Burger

Out-n-In Burger excerpted from Eitan Eats the World. Copyright © 2022 by Eitan Bernath. Photography Copyright © 2022 by Mark Weinberg.

Eitan Eats the World: New Comfort Classics to Cook Right Now: A Cookbook by Eitan Bernath

Every time twenty-year-old Eitan Bernath tastes something, he immediately thinks, How can I make this myself? From burgers to beer bread, tacos to (mushroom) cheesesteaks, and every kind of potato preparation you can imagine, Eitan has obsessively created and recreated all the amazing flavours and textures he loves, and shares them with infectious energy and insatiable curiosity for millions of fans across social media.

In Eitan’s debut cookbook, he channels his high-energy passion for all things delicious into eighty-five inventive and approachable recipes, paired with mouthwatering photography. They range from new twists on comfort food and classics (PB&J Pancakes, Double Grilled Cheese with Blueberry-Thyme Jam, Bourbon Brown Butter Chocolate Chunk Cookies) to his versions of dishes from around the world (Green Shakshuka, Chicken Kathi Roll, Beef Souvlaki) that he has meticulously studied with friends, neighbours, and other chefs. (more…)

Stuffed rolled bavette, tomatoes and balsamic

Stuffed rolled bavette, tomatoes and balsamic

Stuffed rolled bavette, tomatoes and balsamic excerpted from Seared: The Ultimate Guide to Barbecuing Meat by Genevieve Taylor. Photography by Jason Ingram.

Seared: The Ultimate Guide to Barbecuing Meat by Genevieve Taylor

Seared is a one-stop-shop for recipes and practical advice that will help you get the most from cooking meat on your barbecue, beginning with the science of why we need to cook different cuts in different ways and the physics of how fire works.

Divided into two sections – BEAST and BIRD – and into SLOW and FAST within those sections, live-fire cooking expert Genevieve Taylor covers everything you’ll ever need to know about buying and cooking all kinds of meat, from steaks and fillets, to whole joints and whole birds, and looking at techniques from brining to marinading, smoking to braising, searing super-hot and low and slow cooking.

(more…)

Slow-Roasted Side of Salmon

Slow-Roasted Side of Salmon

Slow-Roasted Side of Salmon excerpted from For the Table: Easy, Adaptable, Crowd-Pleasing Recipes by Anna Stockwell. Photography by Chelsea Kyle.

For the Table: Easy, Adaptable, Crowd-Pleasing Recipes by Anna Stockwell

Hosting a dinner party is a special kind of occasion. You welcome old and new friends into your home and gather around the table. You put out platters of food prepared just for that table of people, passing them around until everyone’s had their fill. This sense of sharing and togetherness feeds more than just bellies. It is what helps us stay connected, form new relationships, and build lasting bonds with our chosen families. During socially distanced times, the perfect dinner party might have felt like a lost art, but in For the Table, up-and-coming food writer Anna Stockwell provides all the tools needed for bringing back the ritual of hosting memorable yet modern dinner parties.

Stockwell has written a cookbook for a new way of entertaining that’s simpler, better, healthier, and more fun. Organized by season and full of helpful hosting advice, Stockwell provides accessible and modern menus; each is built around two large platters to pass around the table and includes suggestions for no-recipe side dishes. Dinner parties don’t have to be formal or fussy, or even a lot of work, to be celebratory and gratifying. This book teaches you how to plan and prepare great-tasting and impressive-looking menus that are easy to pull off, as well as offers expert advice on toasts, prep-ahead strategies, and tips on handling guest lists and dietary restrictions. With its mix of innovative food presentation and old-fashioned, homestyle technique, For the Table is a testament to the art of the dinner party and looks forward to the festive dinner gatherings of the future. (more…)