Breakfast

Sheet pan french toast with whipped lemon ricotta and juicy berries

Sheet pan french toast with whipped lemon ricotta and juicy berries

Sheet pan french toast with whipped lemon ricotta and juicy berries, Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals: A Cookbook by Tieghan Gerard.

Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals: A Cookbook

The millions of fans of the Half Baked Harvest blog and bestselling books have fallen in love with Tieghan Gerard’s recipes for their wholesome decadence, unfussy approach, and smart twists on comforting favourites. Written and photographed in the stunning mountains of Colorado, inspired by her big, unique family, and focused on what you’ll want to eat day-in-day-out, Half Baked Harvest Every Day delivers more than 120 all-new recipes that will feed your body and soul.

For Tieghan, feel-good food isn’t about restrictive eating. It’s about enjoying real food with lots of flavour, and the satisfaction of sharing it with those you love. Finding balance is about giving your body and your cravings what they need . . . whether that’s a light, vegetable-packed dish or a big ole plate of something comforting.

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The Sun-Dried Tomato and Olive Bagel

The Sun-Dried Tomato and Olive Bagel

The Sun-Dried Tomato and Olive Bagel, Bagels, Schmears, and a Nice Piece of Fish: A Whole Brunch of Recipes to Make at Home Hardcover by Cathy Barrow. Photography by Linda Xiao.

Bagels, Schmears, and a Nice Piece of Fish: A Whole Brunch of Recipes to Make at Home Hardcover by Cathy Barrow

A playful-yet-comprehensive cookbook that lets anyone create bagels, schmears, and other deli favorites at home.

Bagel lovers rejoice! This delightful cookbook makes it easy to bake fresh bagels in your own kitchen with just five base ingredients and simple techniques. With advice on mixing the dough, shaping the bagels, proofing, boiling, baking, slicing, and storing, you will be a master bagel-maker in no time.

Recipes include two dozen variations on the New York bagel, with classic and innovative flavors ranging from Sesame to Blueberry to Hatch Chile Jack. You’ll also find recipes for homemade sweet and savory spreads, schmears, pickles, and other deli mainstays like Home-Cured Lox and Chicken Salad.

With suggested menus for fun brunches and gatherings, photos of finished food and step-by-step techniques, and a charming deli aesthetic, this is both a comprehensive baking resource and a playful guide to making one of America’s best-loved foods.

BAGELS ARE EASY BAKING: This book brings bagels to the home baker with step-by-step recipes for making classic New York bagels, even in the smallest kitchen. And it’s not about the water! It’s about just five ingredients and straightforward technique. (more…)

Sweet Potato Shakshuka with Sriracha butter and pickled onions

Sweet Potato Shakshuka with Sriracha butter and pickled onions

Sweet Potato Shakshuka with Sriracha butter and pickled onions, excerpted from Ottolenghi Test Kitchen: Shelf Love by Yotam Ottolenghi and Noor Murad. Copyright © 2021 Yotam Ottolenghi and Noor Murad. Photography by Elena Heatherwick. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Ottolenghi Test Kitchen: Shelf Love RECIPES TO UNLOCK THE SECRETS OF YOUR PANTRY, FRIDGE, AND FREEZER: A COOKBOOK By NOOR MURAD and YOTAM OTTOLENGHI

Led by Yotam Ottolenghi and Noor Murad, the revered team of chefs at the Ottolenghi Test Kitchen gives everyday home cooks the accessible yet innovative Middle Eastern-inspired recipes they need to put dinner on the table with less stress and less fuss. With fit-for-real-life chapters like “The Freezer Is Your Friend,” “That One Shelf in the Back of Your Pantry,” and “Who Does the Dishes?” (a.k.a. One-Pot Meals), Shelf Love teaches readers how to flex with fewer ingredients, get creative with their pantry staples, and add playful twists to familiar classics.

All the signature Ottolenghi touches fans love are here–big flavours, veggie-forward appeal, diverse influences–but are distilled to maximize ease and creative versatility. These dishes pack all the punch and edge you expect from Ottolenghi, using what you’ve got to hand–that last can of chickpeas or bag of frozen peas–without extra trips to the grocery store. Humble ingredients and crowd-pleasing recipes abound, including All-the-Herbs Dumplings with Caramelized Onions, Mac and Cheese with Za’atar Pesto, Cacio e Pepe Chickpeas, and Crispy Spaghetti and Chicken.

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Breakfast in Ottawa – ONFE’s Community Cookbook

In a normal school year, the Ottawa Network for Education (ONFE) serves 2.5 million school breakfasts. By donating and purchasing Breakfast in Ottawa: ONFE’s Community Cookbook, you will be supporting K-12 students in every neighbourhood of the city, helping them start the day on equal footing with their peers.

The book features recipes from 21 well-loved Ottawa chefs, as well as the contributions of the community of School Breakfast Program supporters. Recipes have been submitted by Art-Is-In Bakery, Le Boulanger Français, Benny’s Bistro, Jax, Zak’s Diner, PURE Kitchen, Gezellig, Supply and Demand, Petit Bill’s Bistro, The Hintonburg Public House, among others. (more…)

Shakshuka

Shakshuka

Shakshuka, Excerpted from SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue. Photography by Michelle K. Min.

Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes Hardcover – March 16, 2021

In her first cookbook, chef and physician Linda Shiue puts the phrase “let food be thy medicine” to the test. With 175 vegetarian and pescatarian recipes curated from her own kitchen, Dr. Shiue takes you on a journey of vibrant, fresh flavours through a range of spices from amchar masala to za’atar. With a comprehensive “Healthy Cooking 101” chapter, lists of the healthiest ingredients out there, and tips for prevention, Spicebox Kitchen is a culinary wellness trip you can take in your own kitchen.

DR. LINDA SHIUE is the first Director of Culinary Medicine at a medical center in San Francisco, where she founded and directs a teaching kitchen for patients and fellow physicians. She graduated from San Francisco Cooking School and externed at the Michelin-starred restaurant Mourad. Her food writing has appeared in publications including the Washington Post, the San Francisco Chronicle, and the New York Times.

Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes is available at Amazon.com and Indigo.ca.   (more…)

Sun House Chile Eggs

Sun House Chile Eggs

Sun House Chile Eggs, excerpted from East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing by Meera Sodha © 2020 Reproduced by permission of Flatiron Books. All rights reserved.

East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing by Meera Sodha.

Modern, vibrant, fuss-free food made from easy-to-find ingredients, East is a must-have whether you’re vegan, vegetarian, or simply want to eat more delicious meat-free food.

Meera Sodha‘s stunning new collection features brand-new recipes from a wide range of Asian cuisines. This cookbook is a collaboration between Sodha and the East Asian and South East Asian home cooks and gourmet chefs who inspired her along the way. There are noodles, curries, rice dishes, tofu, salads, sides, and sweets, all easy to make and bursting with exciting flavours.

Taking you from India to Indonesia, Singapore, and Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a root vegetable laksa and a chard, potato, and coconut curry; how to make kimchi pancakes, delicious dairy-free black dal and chili tofu. There are sweet potato momos for snacks and unexpected desserts like salted miso brownies and a no-churn Vietnamese coffee ice cream.

East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing is available at Amazon.com and Indigo.ca. (more…)

Warm Cranberry Scones with Orange Glaze

Warm Cranberry Scones with Orange Glaze

Warm Cranberry Scones with Orange Glaze, The Secret Garden Cookbook by Amy Cotler. Photography by Alison Bickel.

The Secret Garden Cookbook

Frances Hodgson Burnett’s wonderful tale The Secret Garden celebrates its young heroine, Mary Lennox, as she brings an abandoned garden back to life. It also delights in good food, robust appetites, and the health and strength they can bring.

 

It describes a world where water, light, and loving care bring soil and plants back to life—and also one in which fresh milk, homemade currant buns, and hearty, simple fare renew and bring pleasure to the novel’s complex and fascinating characters.

 

Amy Cotler serves up in these pages 50 recipes, all updated for the modern kitchen, that are at once true to Mary’s world and completely appealing for today’s tastes.

You will find a bounty of baked things, including English Crumpets, Cozy Currant Buns, Warm Cranberry Scones, Jam Roly Poly, Dough Cakes with Cinnamon and Sugar, and The Best Sticky Gingerbread Parkin. (A parkin is a cake rich in molasses, honey, and sugar that often is served on Guy Fawkes Day.) There is the more-substantial and savoury fare for teatime and dinnertime, too, and for breakfast and brunch, along with drinks and snacks for the daily whirl—all guaranteed to keep the magic of this beloved tale alive for years to come. (more…)

Roasted Tomato and Chickpea Frittata 

Roasted Tomato and Chickpea Frittata

Roasted Tomato and Chickpea Frittata, Modern Flexitarian, Photography by © 2019 Dorling Kindersley.

If you’re concerned about the nutritional, ethical, or environmental issues surrounding livestock farming but struggling to give up meat and dairy entirely, a flexitarian diet might be right for you.

Featuring 100 vegan- or vegetarian-based recipes, every dish in Modern Flexitarian can be adapted to suit a variety of diets.

The plant-packed recipes in this collection provide plenty of options for breakfasts, lunches, dinners, and desserts, making it easy to increase your vegetable intake while still enjoying dairy, eggs, and meat now and then.

With tips on how to get started, advice on getting the right nutrients, and a sample weekly menu, Modern Flexitarian helps you make smart choices and embrace a mostly plant-based diet.

Modern Flexitarian: Plant-inspired Recipes You Can Flex to Add Fish, Meat, or Dairy is available at Amazon.com an Indigo.ca. (more…)

Croissants

Croissants, Poilâne

Croissants, Poilâne, Photography by Philippe Vaurès Santamaria

To food lovers the world over, a trip to Paris is not complete without a visit to Poilâne. Ina Garten raves about the bread’s “extraordinary quality.” Martha Stewart says the P in Poilâne stands for “perfect.” For the first time, Poilâne provides detailed instructions so bakers can reproduce its unique “hug-sized” sourdough loaves at Poilânehome, as well as the bakery’s other much-loved breads and pastries. It tells the story of how Apollonia Poilâne, the third-generation baker and owner, took over the global business at eighteen and steered it into the future as a Harvard University freshman after her parents were killed in a helicopter crash.

Beyond bread, Apollonia includes recipes for pastries such as the bakery’s exquisite but unfussy tarts and butter cookies. In recipes that use bread as an ingredient, she shows how to make the most from a loaf, from crust to crumb. In still other dishes, she explores the world of grains: rice, corn, barley, oats, and millet. From sunup to sundown, Poilâne traces the hours in a baker’s day, blending narrative, recipes, and Apollonia’s philosophy of bread.

Pollonia Poilâne, the 35-year-old CEO of Poilâne, began life cradled in a crib made from a bread basket. She has expanded the business internationally, and Poilâne now ships to more than 5,000 loaves to forty countries. Poilâne has six bakehouses in Paris, London, and Antwerp.

Poilâne: The Secrets of the World-Famous Bread Bakery is available at Amazon.com and Indigo. (more…)

Fruity Puffed Pancake

Independence Morning Fruity Puffed Pancake, Dining in Paradise, Photography by Mike McColl.

Independence Morning Fruity Puffed Pancake, Dining in Paradise, Photography by Mike McColl.

More than 150 recipes explore the intoxication of Bahamian foods, always a centrepiece of enjoyment for family and friends. Good background notes help readers discover the charm of this often under-rated cuisine which features conch, Johnny Cakes, puffed pancakes, cassava and mutton plus a host of other traditional Bahamian specialties.

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