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Charred Salmon BLT

Charred Salmon BLT

Charred Salmon BLT, BBQ Revolution: Innovative Barbecue Recipes from an All-Star Pitmaster by Mitch Benjamin. Photography by Isaac Alongi.

BBQ Revolution: Innovative Barbecue Recipes from an All-Star Pitmaster by Mitch Benjamin.

Mitch Benjamin has helped open BBQ restaurants in Paris, served his smoked meat to baseball legends at Yankee Stadium, and taken home some serious hardware from just about every major BBQ competition.

In this book, he throws open the doors to his kitchen (or as he calls it, his “Mitchen”) and takes BBQ on a wild ride! The book starts with his behind the scenes look at competition BBQ and smoking, then winds its way through chapters both classic and creative:

Learn the ins and outs of competition BBQ, including some of Mitch’s award-winning recipes for sauces, rubs, and meats from brisket and burnt ends to short ribs and pork butt.

Take a trip behind the scenes of Kansas City’s Char Bar, with some of their most popular recipes like their burnt heaven and smoked chicken nuggets. Mitch even breaks out the smoking gun for some smoked cocktails!

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Golden Root Vegetable Potpie

Golden Root Vegetable Potpie by Antoni Porowski with Mindy Fox

Golden Root Vegetable Potpie. Antoni: Let’s Do Dinner by Antoni Porowski with Mindy Fox. Photography by Paul Brissman.

Antoni: Let's Do Dinner by Antoni Porowski

Let’s Do Dinner is an invitation into Antoni’s easy kitchen. Dinner with Antoni means satisfying meals full of clean protein and loads of vegetables, with splurges of carbs and decadence. Simple, yes, but always special. Antoni keeps shopping lists short and steps and pans to a minimum.

Pulled chicken nachos, pasta carbonara with scallions and peas, or pan-seared steak with harissa butter and crispy potatoes—it’s all good for post-work evenings or casual entertaining.

Antoni shows how to crank the flavour, make exciting suppers from pantry staples, create new takes on classics by swapping in one surprising ingredient, and build a rousingly flavored vegan grain bowl. Plus, he lets you in on the secret weapons in every kitchen that get great food on the table fast.

Antoni: Let’s Do Dinner is available at Amazon.com and Indigo.ca. (more…)

This Bread Is Bananas

This Bread Is Bananas

This Bread Is Bananas, Cook More, Waste Less: Zero-Waste Recipes to Use Up Groceries, Tackle Food Scraps, and Transform Leftovers by Christine Tizzard. Photography by Reena Newman.

Cook More, Waste Less: Zero-Waste Recipes to Use Up Groceries, Tackle Food Scraps, and Transform Leftovers

Cook More, Waste Less offers accessible solutions to a problem every home cook faces: waste. From grocery shopping tips to pantry storage ideas, this book is packed with strategies to get the most out of your food, whether it’s fresh or frozen, ingredients a little past their prime, or leftovers.

Written by food industry professional Christine Tizzard, who after seeing (and cringing at) the amount of wasted food during filming and photoshoots, and having many friends come to her with their own food waste woes, knew she had to share the everyday low waste hacks she uses in her own kitchen.

Inside there are over 100 adaptable recipes to enjoy, with plenty of flexibility for substitutions. Turn leftover broccoli and Swiss chard stems into a delicious au gratin. Use up your parmesan rinds in a soothing broth. Make a mouthwatering pot roast and turn the leftovers into a savoury pie or beefy black lentil stew. Leftover rice? Rice pudding. Is fruit going soft? Anything can be a marmalade. There are even ideas for face scrubs and dog treats.

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Custard Cream Tarts

Custard Cream Tarts

Custard Cream Tarts, Portuguese Home Cooking by Ana Patuleia Ortins. Photography by Hiltrud Schulz.

PORTUGUESE HOME COOKING by Ana Patuleia Ortins

The Mediterranean diet is famed for its fresh and vibrant cuisine. In this book, Ana Patuleia Ortins invites you to discover or revisit the soul-comforting, peasant food of Portugal, just as vibrant, yet distinct from that of its neighbors.

 

Peppered with a lifetime of anecdotes from a passionate cook, Portuguese Home Cooking draws us into an immigrant kitchen where traditional culinary methods were handed down from father to daughter, shared and refined with the help of the family and friends who watched, chopped, and tasted. The recipes in this cookbook are of dishes prepared as they are in Portugal―with the measurements tried and tested, and the ingredients and methods fully explained.

 

With warmth and gusto, Ana Patuleia Ortins shares garden-fresh salads, hearty wine and garlic braises, legumes and leafy greens, meat and shellfish dishes, rustic breads, and the luscious desserts for which Portugal is known.

 

Beautiful food and location photography will transport you to Portugal’s picturesque countryside, and novices and experienced chefs alike will delight in the culture and cuisine, whether nostalgic for home, or discovering it for the first time.

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Whacked Lemongrass Chicken Coconut Curry

Whacked Lemongrass Chicken Coconut Curry

Steamed: A Catharsis Cookbook for Getting Dinner and Your Feelings On the TableWhere is taking your feelings out with heavy mallets and sharp knives not just allowed—but encouraged? The kitchen, of course! And in Steamed, acclaimed food writers Rachel Levin and Tara Duggan offer readers fifty funny, feisty, and full-flavored dishes to channel frustration and rage into something utterly delicious.

For those inevitable moments when you’re boiling over, steaming mad, or just plain fried, turn to:

  • Pounded Chicken Parmesan
  • Ripped Bread Salad
  • Feeling Sad French Onion Soup
  • Tune-It-Out Tinga
  • Wailing Wasabi Tuna Bowl

. . . and many more in this ultimate ode to finding your chef’s knife-wielding, onion-crying, chicken-pounding culinary release.

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Key Lime Tart with Saltine Crust

Key Lime Tart with Saltine Crust

Key Lime Tart with Saltine Crust, Summer: A Cookbook: Inspired Recipes for Lazy Days and Magical Nights by Marnie Hanel & Jen Stevenson.

Summer: A Cookbook: Inspired Recipes for Lazy Days and Magical NightsWhether for cocktails and bites at the lake house or a come one, come all dinner with friends, here are more than 100 seasonally inspired recipes guided by the principle that summer cooking means keeping things loose (and the oven off when it’s just too hot out).

Fuel up for a surf day with a basket of Fantastic Focaccia Sandwiches, host lunch on the deck with a Grilled Shrimp Louie salad, pass around the beach picnic fare (hello, Spicy Pineapple Spears and Landlubber’s Lobster Rolls).

It’s a cookbook and so much more, with perfect party menus—how to choose between a Paella Party and Grilled Rib Revelry?—tiki cocktails, Five-Minute Frosé, tips on building a beach firepit. And to wrap it all up on the sweetest note, what could be better than Six Sensational Ice Cream Sandwiches?

Summer: A Cookbook: Inspired Recipes for Lazy Days and Magical Nights is available at Amazon.com and Indigo.ca. (more…)

Peach, Apricot, Plum Crumble

Peach, Apricot, Plum Crumble

Peach, Apricot, Plum Crumble, Canned: Quick and easy recipes that get the most out of tinned food by Theo A. Michaels. Photography by Mowie Kay.

Canned by Theo A. Michaels

Canned by Theo A. Michaels

Chef Theo Michaels presents 65 simple and flavorsome recipes for meals made using canned food plus just a few basic fresh and/or frozen ingredients.

Most of the recipes can be pulled together in less than 30 minutes, ingredients lists are short and also allow for last-minute substitutions.

Stock your kitchen cupboards with a good selection of canned food and you’ll never be short of dinner options even when getting out to the store isn’t easy!

Rustle up tasty dishes for all the household, from soups and simple pasta dishes, to satisfying oven bakes and one-pot casseroles. Theo’s recipes make clever use of canned vegetables, fruits, legumes, fish, seafood, and even meat and poultry!

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Mixed Berry and Jun Gazoz

Mixed Berry and Jun Gazoz

Mixed Berry and Jun Gazoz, Gazoz: The Art of Making Magical, Seasonal Sparkling Drinks by Benny Briga and Adeena Sussman.

Gazoz: The Art of Making Magical, Seasonal Sparkling Drinks

Starting with plain sparkling soda, a gazoz layers in fresh fruits and flowers, aromatic herbs and spices, ferments, syrups, and other artisanal ingredients, all to create a beautiful marriage of flavour and fizz.

In Gazoz, discover recipes for stone fruit gazoz, citrus gazoz, even “milkshake” gazoz using nut butters.

The possibilities are endless, the results amazing. It’s the best nonalcoholic drink you’ve ever tasted and by far the most fun to make.

Gazoz: The Art of Making Magical, Seasonal Sparkling Drinks is available at Amazon.com and Indigo.ca.


Mixed Berry and Jun (more…)

Classic Sangria

Classic Sangria

Classic Sangria, excerpted from The Artisanal Kitchen: Classic Cocktails by Nick Mautone (Artisan Books). Copyright © 2021. Photographs by Mette Randem.

The Artisanal Kitchen: Classic Cocktails by Nick Mautone (Artisan Books). Copyright © 2021. Photographs by Mette Randem.

Learn to master the proportions of a classic Martini or effortlessly put the finishing touches on a Moscow Mule with this essential guide to making classic cocktails.

With the guidance of master mixologist Nick Mautone, anyone can learn to create these classic cocktails at home.

With recipes taken from Raising the Bar (Artisan, 2004), this jam-packed cocktail handbook will teach readers liquor fundamentals, basic mixing techniques, how to prep certain drinks ahead of time, and what drinkware to use for each cocktail.

Within the pages are brunch staples like the Mimosa and Bloody Mary, but also cult favorites, including the Cosmopolitan and Margarita, and spirit-forward cocktails that never go out of style, like the Old Fashioned and Sazerac. With all these favorite recipes at their fingertips, home bartenders can rely on Classic Cocktails for foolproof, easy-to-make cocktails anytime.

The Artisanal Kitchen: Classic Cocktails: The Very Best Martinis, Margaritas, Manhattans, and More is available at Amazon.com and Indigo.ca. (more…)

Cast-Iron Rib-Eye Steak with Anchovy Butter

Cast-Iron Rib-Eye Steak with Anchovy Butter

Cast-Iron Rib-Eye Steak with Anchovy Butter, The Magic of Tinned Fish: Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood by Chris McDade. Photography by Dana Gallagher.

The Magic of Tinned Fish: Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood

TINNED FISH IS ONE OF THE WORLD’S GREAT INGREDIENTS: brilliantly versatile, harvested and preserved at the peak of its quality and flavor, more economical than fresh seafood will ever be, as healthy and nutrient-packed as food gets.

Focusing on sustainable and easy-to-find anchovies, sardines, mackerel, shellfish, and more, here are 75 recipes that will change the way we think about and cook with tinned fish.

Whether it’s creating an addictively delicious Spaghetti con le Sarde, transforming a pork roast with a mackerel-based “tonnato” sauce, elevating mac and cheese with crab, or digging into the simplest and best snack ever—anchovies, bread, and butter—cooking with tinned fish is pure magic.

The Magic of Tinned Fish: Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood is available at Amazon.com and Indigo.ca. (more…)