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Brisket with Carrots

Brisket

Photography by David Loftus

When you start cooking, you learn quickly that one of its great pleasures is enjoying a meal with friends and family. In Now & Again, trusted author Julia Turshen presents a new approach to convivial cooking and thinking about food that will draw people to your table.

More than 150 recipes are gathered into twenty generous menus built around food that’s both crave-worthy and doable: meatloaf, enchiladas, roast chicken with sweet potatoes, brisket with carrots, vanilla semifreddo with honeyed strawberries, double-baked potatoes with horseradish and cheddar. Written in Julia’s easy, encouraging voice, here are dishes that celebrate seasonal, crowd-pleasing food and drink for all meal occasions—breakfast, brunch, lunch, dinner, holiday feasts—and for cooks of all skill levels.

Now & Again takes a serious position on leftovers: make something new and delicious from them! Throughout the book, Julia’s It’s Me Again mini-recipes transforms any leftovers into whole new dishes. And to help you get a meal to the table with minimum fuss/stress, every menu has a timetable so you know what you can make ahead and how to bring it all together. (more…)

Chicken Soup with Leeks and Wide Noodles

Chicken Soup with Leeks

Photography by Colin Price

Fast, deliciously nutritious family meals—minus the cleanup! Carla Snyder, author of the go-to One Pan, Two Plates cookbooks, takes her tried-and-true cooking methods and delivers 70 reliable recipes that everyone—including the kids—will love. And to top it off, they’re all made in one pan and ready to eat in 45 minutes or less! Each one is perfect for a family that might have little time to cook but big appetites after busy days at work, school, soccer practice, dance lessons, and more. Recipes range from vegetables and chicken to beef and pork (not to mention some delectable seafood dishes) and include beverage pairings, which makes preparing an enticing dinner every night a whole lot easier. (more…)

Spaghettone al Pomodoro

Spaghetti with tomato sauce

Photograph by Elizabeth Minchilli

After a lifetime of living and eating in Rome, Elizabeth Minchilli is an expert on the city’s cuisine. While she’s proud to share everything she knows about Rome, she now wants to show her devoted readers that the rest of Italy is a culinary treasure trove just waiting to be explored.

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Coalfield Cake

Coalfield Cake

Photograph by Tara Jensen

With an outdoor, wood-fired oven and natural ingredients, Tara Jensen makes magic. She brings artistry to her deep-dish fruit pies, bubby pizzas, and crusty breads that inspires amateurs and professionals alike to visit her rural mountain bakery time and time again. Tara’s creations not only feed the body but also nurture the soul, providing the spark between fire-based baking and people’s connection with the wider world. (more…)

Tomato-Ginger Green Beans

Tomato Ginger Green Beans

Photograph by Angie Mosier

From the rolling hills and hollows in Appalachia to the flat salt marshes of South Carolina to an urban farm in metro-Atlanta, the South has a strong tradition of good food and generous hospitality. The region is well known for fried chicken, grits, and biscuits, but there are some Southern food-ways that many may find surprising: There have been Chinese Americans living in the Mississippi Delta since the 1800s; at one time more Italians lived in New Orleans than New York City, and an Atlanta suburb is known as the “Seoul of the South.” The South is rich in cultural diversity and the food of the modern global South reflects this.

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Cookbook Review: In Good Company

In Good Company, Corbin Tomaszeski

Corbin Tomaszeski is a chef with a unique vision: to bring meaning back to the world of food. Whether a reputable chef in Toronto or hosting popular Food Network shows “Dinner Party Wars,” “Restaurant Makeover,” and “Restaurant Takeover,” Chef Corbin loves to communicate through food.

In Good Company places emphasis on gatherings with friends and family. From Corbin’s traditional Baba’s pierogis and the Tomaszeski Family Borscht to Four Season Tartines and Fennel-and-Pistachio-Crusted Lamb Rack, this beautifully designed cookbook features more than 100 simple and delicious recipes that are rooted by his Polish-Canadian upbringing in rural Alberta and informed by his experience as a seasoned chef. (more…)

Cookbook Review: Eggs

Eggs, Michel RouxThe egg is the simplest and most complete food—versatile enough for the quickest of meals to the smartest of dinner parties and the favourite of patissiers and dessert chefs. With more than 30 years experience as a chef at the top of his profession, Michel Roux has garnered a vast wealth of culinary knowledge and expertise. Trained in the classic French style, but a global traveller with a passion for different cuisines, Michel uses all of his skill and experience to take a new look at one of the oldest foods of all.

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Cookbook Review: Fresh India

Fresh India, Meera Sodha

Following her bestselling Made in India, Meera Sodha reveals a whole new side of Indian food that is fresh, delicious, and quick to make at home. These vegetable-based recipes are feel-good food and full of flavour.

Indian cuisine is one of the most vibrant vegetable cuisines in the entire world, and in Fresh India Meera leads home cooks on a culinary journey through its many flavourful dishes that will delight vegetarians and those simply looking to add to their recipe repertoire alike.

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Cookbook Review: How to Grill Everything

How to Grill Everything, Mark Bittman

Here’s how to grill absolutely everything—from the perfect steak to cedar-plank salmon to pizza—explained in Mark Bittman’s trademark simple, straightforward style. Featuring 1,000 recipes and variations, plus Bittman’s practical advice on all the grilling basics, this book is an exploration of the grill’s nearly endless possibilities.

Simple, streamlined recipes cover every part of the meal, including appetizers and snacks, fish and shellfish, all kinds of meat and poultry, vegetable sides and mains, and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow project” recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. (more…)