Month: September 2019

Chocolate Hazelnut Brownies

Chocolate Hazelnut Brownies, The 3-ingredient Baking Book by Charmian Christie, Photography by copyright © 2019 Lauren Miller

Chocolate Hazelnut Brownies, The 3-ingredient Baking Book by Charmian Christie, Photography by copyright © 2019 Lauren Miller

Would you believe that you can make high-quality, no-stress sweets using just three ingredients? What if those recipes can be made with ingredients you already have on hand or can buy in a single trip to just one grocery store? Does it sound too good to be true? Charmian Christie, creator of the blog The Messy Baker, promises that it’s not!

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Jelly Donuts

Sufganiyot (Jelly Donuts), The Jewish Cookbook by Leah Koenig, Photography by Evan Sung.

Sufganiyot (Jelly Donuts), The Jewish Cookbook by Leah Koenig, Photography by Evan Sung

Jewish cuisine exists all over the world. Shaped by the diaspora, Jewish food has inherently adapted and evolved to reflect the changing geographies and ingredients of its cooks, while also maintaining and honouring important customs and narratives.

Featuring over 400 dishes from Jewish communities around the world, The Jewish Cookbook is the most comprehensive collection of contemporary and traditional recipes for home cooks. Presenting food for everyday meals, celebrations, and special holidays, the book includes 11 chapters organized by occasion and dish.

Chicken Soup (aka Jewish Penicillin)

Chicken Soup, Kosher Style by Amy Rosen, Photography by Ryan Szulc

Chicken Soup, Kosher Style by Amy Rosen, Photography by Ryan Szulc

In the Jewish culture, as in many others, bubbes, saftas and nanas are the matriarchs of the kitchen and thus the rulers of the roost. They are culinary giants in quilted polyester muumuus and silk slippers who know how to make the Semitic linchpins cherished from childhood—the kugel, the gefilte fish, the matzah ball soup and the crispy-skinned roasted chicken. They all have their specialties but, of course, they won’t be around to feed us forever, and that will be a loss indeed. But it will be an even bigger loss if the recipes we grew up on pass away with them, along with those special connections to our past.

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White Chocolate Pudding

White Chocolate Pudding from LAUREL © 2019 by Nicholas Elmi and Adam Erace, Photography by Neal Santos

White Chocolate Pudding from LAUREL © 2019 by Nicholas Elmi and Adam Erace, Photography by Neal Santos

Laurel, the first book from restaurateur and Top Chef winner Nicholas Elmi, promises to be as engrossing and delicious as its restaurant namesake, a culinary stronghold in South Philly.

Elmi’s French background and training informed Laurel from the start, but Laurel is a true American restaurant with a modern feel. The acclaimed nine-course tasting menu is unmatched in Philadelphia. Elmi does seasonality just right. (more…)

Seafood and chorizo paella

Seafood and Chorizo Paella By David Robertson, Gather: A Dirty Apron Cookbook, Photography by Kevin Clark

Seafood and Chorizo Paella by David Robertson, Gather: A Dirty Apron Cookbook, Photography by Kevin Clark

The Dirty Apron Cooking School has taught thousands of Canadians to cook. In this anticipated follow-up to his bestselling Dirty Apron Cookbook, David Robertson’s latest book celebrates the simple pleasures of cooking food for friends and family.

Gather features an enticing collection of 80 delicious recipes designed to be shared, whether on platters or heaped high in big bowls, and served with care, generosity and a lot of love. From crème brûlée French toast, to a salmon, spinach and fennel Wellington, to beef tenderloin with salsa verde and honey-roasted vegetables, these crowd-pleasing recipes are super approachable and bursting with flavour.

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Tomates Provençales

Tomates Provençales

Tomates Provençales, from Provence: The Cookbook by Caroline Rimbert Craig, Photographs © Susan Bell

Provence is the fruit and vegetable garden of France, where much of its most beautiful produce is grown. These ingredients, combined with Provence’s unique identity, position, and history have resulted in a cuisine full of heart, balance, and soul―a cuisine that showcases its peoples’ reverence for the produce, the changing seasons, and the land.

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Cheeseburger

Cheeseburger, Food You Love But Different by Danielle Oron, Page Street Publishing Co., 2019, Photography by Danielle Oron.

Cheeseburger, Food You Love But Different by Danielle Oron, Page Street Publishing Co., 2019, Photography by Danielle Oron.

From Danielle Oron, the creator of the hugely popular, New York Times-featured, Food52 Genius Recipes status Salted Tahini Chocolate Chip Cookies, comes her second cookbook, Food You Love But Different.

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Chile-Maple Roasted Chicken 

Chile-Maple Roasted Chicken, Antoni in the Kitchen by Antoni Porowski, Photography by Paula Brissman.

Chile-Maple Roasted Chicken, Antoni in the Kitchen by Antoni Porowski, Photography by Paula Brissman.

Antoni Porowski, the food and wine guru on Netflix’s sensation Queer Eye, meets people where they live—literally. With appealing vulnerability, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from Food & Wine and Bon Appétit to GQ and the New York Times, which noted his dishes prove that “sometimes simple is anything but simplistic.”

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Cherry Tomato Focaccia

Cherry Tomato Focaccia, The Veggie Cookbook by Camilla Stephens, Photography by Dan Jones

Cherry Tomato Focaccia, The Veggie Cookbook by Camilla Stephens, Photography by Dan Jones

With bold flavour combinations and clever use of everyday ingredients, Camilla Stephens shows how to create exciting vegetarian dishes that will have even the most dedicated of meat-eaters calling for seconds.

The focus is on food for every day—whether that’s a comforting pie to plonk on the kitchen table after work and school or a lunchbox-friendly frittata. Alongside Higgidy classics such as Garden Pea and Potato Quiche and Squash Mac and Cheese Pie, you will find ingenious ideas such as a 10-minute Fridge to Frittata.

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Strawberry & Blueberry Cobbler

Strawberry & Blueberry Cobbler, Leon Happy Baking by Claire Ptak and Henry Dimbleby, Photography by Steven Joyce

Strawberry & Blueberry Cobbler, Leon Happy Baking by Claire Ptak and Henry Dimbleby, Photography by Steven Joyce

Leon Happy Baking contains sweet and savoury recipes for everyone, from the novice cook to the baking expert. Following the Leon principle that what tastes good can also do you good, many of the recipes are sugar, dairy, wheat or gluten-free—so there’s plenty to indulge in even if you have a food allergy, an intolerance or an eye on your waistline.

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