Month: April 2019

Down-Home Meatloaf and Acorn Squash

DInner in a Dash

Photography by Maria Siriano

The DASH Diet, developed at the National Institutes of Health, is a low-salt, low-sugar, low-fat diet that is good for everyone—but especially for people with heart disease, hypertension, diabetes, or excessive weight. That’s a lot of us! Remarkably, nearly one-half of the population has one or more of those health issues. For those who luckily do not, the DASH diet is a terrific way to keep your body in optimum health and to ward off problems down the road. The DASH diet is the diet most often recommended by cardiologists.

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Lemon Tart

Lemon Tart

Tarte au Citron (Lemon Tart). Photography by Liz and Max Haarala Hamilton

Simple & Classic is a newly curated collection of the very best of Jane Hornby’s recipes from What to Cook & How to Cook It, Fresh & Easy, and What to Bake & How to Bake It, each previously published by Phaidon. The beauty of Hornby’s recipes is how easy they are to perfect—with detailed step-by-step shots and beautiful images of the finished dishes, this is destined to be the most useful cookbook on the shelf. Great value, it is released with the original price of What to Cook & How to Cook It, but packed full with the most popular recipes from all of Hornby’s books. From Paella to Roast Lamb and Rosemary Potatoes, and Chocolate Mousse with Cherries, this book covers classic and contemporary recipes with an international perspective. (more…)

Pineapple Fried Rice

Pineapple Fried Rice

Photography by Sasha Gill

When Sasha Gill went vegan, she wasn’t about to leave her family’s home-cooked favourites behind. Pad Thai without fish sauce? Curry without ghee? In East Meets Vegan, Sasha proves that Asian cooking can be plant-based—as well as easy, affordable, and delicious! Here are:

  • Veganized favourites: Spring rolls, red bean pancakes, shiitake ramen, mango lassis
  • Can’t-believe-it’s-vegan twists: Tandoori cauliflower “wings,” pineapple fried rice, jackfruit biryani, “butter chicken,” a sushi feast to feed a crowd
  • Mix-and-match pairings: Combine leftovers for your own take on Asian fusion.

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Mango and Mint Salad

Mango and Mint Salad

Photography by Nassima Rothacker

We all know there is more to Indian food than just curries; it can also be really healthy, fresh and delicious. Chetna’s Healthy Indian contains home cooking at its best—straightforward methods, very few ingredients, crowd-pleasing flavours, nourishment and comfort. It draws upon inspiration from Chetna’s family and friends, creating realistic recipes for midweek, after work, busy weekends or when you simply want to look after yourself with wholesome food.

You’ll find 80 delicious recipes that require minimum time and effort, including Onion & whole spice chicken curry, Tandoori pan-fried sea bream, Paneer & cavalo nero saag and Baked cardamom & pistachio yogurt pots. (more…)

Edamame and Spicy Peanut Noodle Bowls

Edamame and Spicy Peanut Noodle Bowls

Photography by America’s Test Kitchen

We’re all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you’ll learn nearly 40 ways to cook potatoes and 30 ways with broccoli. But you’ll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolour illustrations, and full-colour recipe photography.

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Hazelnut Maple Chocolate Cake

Celebrated the world over for their health benefits and dynamic flavours, cultured and fermented foods are becoming everyday meal mainstays. In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiar—and lesser-known—cultured foods, including yogurt, pickles, kimchi, umeboshi, scrumpy, and more. This inspiring resource contains more than 100 photographs, plus plenty of helpful how-tos and informational charts offering guidance on incorporating fermented ingredients into the diet. With a luxe textured cover and brimming with engaging projects for cooks of all skill levels, this cookbook will be the cornerstone of every preserving kitchen. (more…)