Honey Fried Chicken excerpted from The Chicken Shack: Over 65 cluckin’ good recipes that showcase the best ways to enjoy chicken.
Entertaining a crowd? Serve up an impressive Garlic Butter Roast Chicken, or an appetizer of Chicken Caesar Sliders Wrapped in Parma Ham. Looking for some classic dishes for the family? Look no further than Grilled Chicken Burgers, Chicken Quesadillas, and Spanish-Style Chicken & Rice.
In search of something comforting after a long day? Perhaps opt for Chicken Noodle Soup, or Extra-Crunchy Crumbed Wings. Or if you want something hot and spicy, Red Hot Buffalo Wings and Jerk Chicken may be exactly what you need.
Take this book under your wing, and find chicken recipes for all tastes and occasions.
Chicken Corn Soup excerpted from Motherland: A Jamaican Cookbook by Melissa Thompson. Photography by Patricia Niven.
Acclaimed food writer and chef Melissa Thompson takes us on a journey to this Caribbean jewel through 80 recipes and more than 500 years of history and influences. The recipes include classic Jamaican favourites, such as Jerk Pork, Braised Oxtail, Ackee & Saltfish, and Peanut Punch, as well as original dishes created with Jamaica’s abundant natural larder and twists on classics.
This beautiful cookbook features in-depth research into the evolution of Jamaica’s food. It charts the contribution of indigenous Jamaicans, the Taino. It follows the impact of colonization, and how the periods under Spanish and British rule left an indelible mark on the nation’s gastronomy, without shying away from their brutality: Eyewitness accounts describe the barbarity of the colonial powers. And it recounts how enslaved men and women from West and Central Africa brought inspiration from home and familiar cooking techniques to create legacy dishes that are still celebrated today. The contribution of Indian and Chinese indentured workers is also examined. These stories are woven into the recipes, so the reader is invested in the dishes they cook. (more…)
Even Ina Garten, America’s most trusted and beloved home cook, sometimes finds cooking stressful. To make life easy she relies on a repertoire of recipes that she knows will turn out perfectly every time. Cooking night after night during the pandemic inspired her to re-think the way she approached dinner, and the result is this collection of comforting and delicious recipes that you’ll love preparing and serving. You’ll find lots of freeze-ahead, make-ahead, prep-ahead, and simply assembled recipes so you, too, can make dinner a breeze.
In Go-To Dinners, Ina shares her strategies for making her most satisfying and uncomplicated dinners. Many, like Overnight Mac & Cheese, you can make ahead and throw in the oven right before dinner. Light dinners like Tuscan White Bean Soup can be prepped ahead and assembled at the last minute. Go-to family meals like Chicken in a Pot with Orzo and Hasselback Kielbasa will feed a crowd with very little effort. And who doesn’t want to eat Breakfast For Dinner? You’ll find recipes for Scrambled Eggs Cacio e Pepe and Roasted Vegetables with Jammy Eggs that are a snap to make and so satisfying. Ina’s “Two-Fers” guide you on how to turn leftovers from one dinner into something different and delicious the second night. (more…)
Few things make Bobby Flay happier than cooking for his daughter, Sophie. A news reporter in Los Angeles and co-host of The Flay List on the Food Network, Sophie grew up around Bobby’s restaurants and shares his passion for all things delicious.
In Sundays with Sophie, the Flays invite you to pull up a chair at their family table to learn Bobby’s secrets for delivering delicious, unbeatable meals for any night of the week.
Bobby encourages you to cook with the spirit that Sunday brings: meals that include gathering around the table and sharing beautiful, easy-to-create dishes with family and friends, whether it’s a weeknight or the end of a tough week.
These are the heartfelt dishes Bobby cooks for the people he loves, whether it’s Sophie’s favourite deli-style chicken salad that Bobby always keeps stocked in the fridge for her, or an elegant and simple mafaldine with saffron, tomato, and shrimp that Sophie affectionately calls “the shrimp pasta.” And of course, there are plenty of twists on Bobby classics: grilled sweet potatoes drizzled in an herby citrus vinaigrette, cornbread with a Thai chili sauce butter, and crunch burgers with BBQ-style mushrooms.
You’ll also learn essential “desert island” techniques that any novice cook should know by heart, like how to “Piccata Anything” with a simple pan sauce of butter, lemon, white wine, and capers (Sophie’s childhood favourite).
Fried Wild Rice and Chicken excerpted from FlavCity’s 5 Ingredient Meals: 50 Easy & Tasty Recipes Using the Best Ingredients from the Grocery Store by Bobby Parrish. Photography by Dessi Parrish
You don’t have to be a chef to create delicious food. In fact, it only takes a handful of ingredients to make mouthwatering and easy weeknight dinners. This cookbook by Bobby and Dessi Parrish is packed full of simple, healthy dinner ideas that even newbie cooks find easy to make.
An introduction to easy meals and cooking. Cooking doesn’t have to be complicated. Food Network champion Bobby Parrish shares the ins and outs of their 5-ingredient meals and assures us his quick and easy dinner recipes are doable for all. By keeping the recipes to five ingredients, Bobby demonstrates just how easy cooking can be.
From savoury snacks to easy weeknight dinners packed with flavour, this easy (and healthy!) recipe book is just what your kitchen needs. But Bobby and Dessi’s tips don’t stop there―they know that a key aspect of these simple healthy recipes is the prep work at the grocery store beforehand. (more…)
Balsamic Chicken Wings excerpted from Otsumami: Japanese small bites & appetizers: Over 70 recipes to enjoy with drinks by Atsuko Ikeda. Photography by Yuki Sugiura.
Otsumami is the Japanese term given to snacks and simple dishes, designed to be eaten alongside a drink. (“Tsumamu” means to grab something with your fingers or chopsticks so any foods that can be eaten easily in this way came to be known as “otsumami.”)
They are common at izakaya bars, pubs, and at house parties in Japan—even if you are at home having a snack with your evening drink, you are still enjoying otsumami! There are countless delicious flavour pairings to be enjoyed and included here are small bites and dishes to tempt everyone, from existing devotees of Japanese food to newcomers keen to discover more.
Popular ingredients such as dashi, ponzu, miso, soy, teriyaki, and more, all make an appearance in a myriad of mouth-watering morsels including dips, pickles, salads, gyoza and tempura, sushi and sashimi, plus beautifully presented meat, fish, vegetarian, and vegan plates. Also included is a basic guide to Japanese beverages, and deliciously inventive cocktail recipes. (more…)
Honey and Soy Chicken Skewers excerpted from Ammu: Indian Home Cooking to Nourish Your Soul by Asma Khan. Photography by Laura Edwards.
Ammu is a collection of recipes from Asma Khan’s childhood, her Indian family kitchen. It is a celebration of where she comes from, of home cooking, and the inextricable link between food and love. It is also a chance for Asma to honour her ammu—mother—and to share with us the recipes that made her and rooted her to home.
This book is a joyful celebration of memories of food, and its power to heal, restore, and comfort. It includes her ammu’s comfort food from childhood, the recipes with which she was taught to cook, celebratory food for special occasions, and slow-cooked recipes passed through the generations of her family.
The recipes and the memories she shares all possess something that is universal: food is a way for us to have this conversation about how similar we all are—how it connects us and unites us beyond differing appearances, accents, races and backgrounds. (more…)
Ben’s Spicy Fried Chicken excerpted from Jeremy Pang’s School of Wok. Photography by Kris Kirkham.
Bringing together the best Asian flavours from across the continent, this book is a combination of quick-fire, easy meals that take as little as 15 minutes to cook. From lavish suppers for lavish weekend suppers to family feasts with a bit more flair, Jeremy Pang’s School of Wok contains the tips and tricks you need to make the world of Asian cooking easily accessible so you never have to resort to a fakeaway ever again.
Most recipes in the book utilize the ‘wok clock’ technique, where the ingredients are laid out in a clock formation in the order they will be cooked for complete simplicity. Wok Wednesdays and Flavor Fridays, all seen on the School of Wok Youtube channel, are also featured.
Black Pepper Hong Kong Beef
BBQ Pork Bao
Vegan Pad Thai
Pork and Prawn Wontons in Homemade Sichuan Chilli Oil
Sweet and Sour Crispy Cauliflower
Coming from three generations of Chinese cooks, chef, author and TV presenter
New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang.
Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine.
Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric’s prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favourites with beloved American flavour profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note.
Spicy Chicken Curry with Coconut & Chilli, excerted from Thali: A Joyful Celebration of Indian Home Cooking by Maunika Gowardhan. Photography by Sam A. Harris.
In Thali Indian cook and social media star Maunika Gowardhan serves up over 80 easy and accessible recipes that show you just how simple it is to create a Thali at home.
The word “Thali” refers to the way meals are eaten in India; where a mixed selection of delicious dishes are served together on one platter. They offer a wonderful way to experiment with Indian flavors and dishes and to discover the rich and diverse range of this cuisine.
From familiar and classic Indian dishes like Tadka Dal and Matar Paneer alongside less familiar ones such as Pomegranate Spiced Chicken and Konkani Jackfruit Stir-Fry, these recipes will encourage you to explore the varied and vibrant range of food, flavours and textures across the Indian subcontinent, and give you the confidence and skill to create your own perfect thali. (more…)