Chicken

Honey and Soy Chicken Skewers

Honey and Soy Chicken Skewers

Honey and Soy Chicken Skewers excerpted from Ammu: Indian Home Cooking to Nourish Your Soul by Asma Khan. Photography by Laura Edwards.

Ammu: Indian Home Cooking to Nourish Your Soul by Asma Khan

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

Ben’s Spicy Fried Chicken

Ben’s Spicy Fried Chicken excerpted from Jeremy Pang’s School of Wok. Photography by Kris Kirkham.

Jeremy Pang's School of Wok

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.

Recipes include:

  • 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

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Yangnyeom Roast Chicken

Yangnyeom Roast Chicken

Yangnyeom Roast Chicken, Korean American: Food That Tastes Like Home Copyright © 2022 Eric Kim. Photographs copyright © 2022 Jenny Huang.

Korean American: Food That Tastes Like Home

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.

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Spicy Chicken Curry with Coconut & Chilli

Spicy Chicken Curry with Coconut & Chilli

Spicy Chicken Curry with Coconut & Chilli, excerted from Thali: A Joyful Celebration of Indian Home Cooking by Maunika Gowardhan. Photography by Sam A. Harris.

Thali: A Joyful Celebration of Indian Home Cooking

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.
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Chicken Pot Pie with Winter Vegetables

Savory Dinner Pies: More than 80 Delicious Recipes from Around the World

Author and savoury pie expert Ken Haedrich takes you on a global tour of dinner pies from food cultures across the world.

Dinner pies have become a favourite go-to for one-dish recipes. Perfect your own crust or, dare we say, buy a pre-made crust and the variations are endless. Learn how to make Classic Americana Chicken Pot Pie, British Steak and Ale Pies, Swedish Meat Pies, Italian Easter Pie, and many more crust and no-crust versions of one of the world’s most prolific go-to dinners. Recipes for a range of crusts and make-ahead ideas are included along with how to use the almighty leftover to create pie masterpieces that are all your own!

With 75 recipes and amazing four-color photography, this is both a cookbook and an around-the-world tour of culinary traditions that can be incorporated into your own home kitchen weekly menu. Great for parties, families, Sunday night dinners, neighborly welcomes, holidays, and any-old-night-of-the-week dinners, and breakfasts and lunches—Savory Pies from Around the Globe offer something for every kitchen.

Savory Dinner Pies: More than 80 Delicious Recipes from Around the World is available at Amazon.com and Indigo.ca.   (more…)

Honey-Mustard Sheet-Pan Chicken with Brussels Sprouts

Honey-Mustard Sheet-Pan Chicken with Brussels Sprouts

Honey-Mustard Sheet-Pan Chicken with Brussels Sprouts, excerpted from Two Peas and Their Pods by Maria Lichty. Copyright © 2019 by Maria Lichty. Photographs copyright © 2019 by Colin Price.

Two Peas and Their Pods by Maria Lichty. Copyright © 2019 by Maria Lichty. Photographs copyright © 2019 by Colin Price. Reprinted with permission of Grand Central Publishing. All rights reserved.

From the husband and wife team behind the Two Peas & Their Pod blog, discover a cookbook filled with recipes for more than 100 wholesome new creations and celebrated favourites.

TWO PEAS & THEIR POD celebrates a family, friends, and community-oriented lifestyle that has huge and growing appeal. Maria the genuine, fun, relaxed mom next door who’s got the secret sauce: that special knack for effortlessly creating tantalizing and wholesome (and budget-friendly) meals with ease.

From a Loaded Nacho Bar bash for 200 guests to quick-and-easy healthy weeknight dinners like never-fail favourites like One-Skillet Sausage Pasta or Asian Pork Lettuce Wraps (always followed by a fab dessert!), Maria shares her best lifestyle tips and home cook smarts.

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Jollof Fried Chicken

Jollof Fried Chicken

Jollof Fried Chicken, Zoe’s Ghana Kitchen: An Introduction to New African Cuisine – From Ghana With Love by Zoe Adjonyoh. Photography by Nassima Rothacker.

Zoe's Ghana Kitchen: An Introduction to New African Cuisine – From Ghana With Love

Celebrated cook and writer Zoe Adjonyoh passionately believes we are on the cusp of an African food revolution. First published to widespread acclaim in the United Kingdom, Zoe’s Ghana Kitchen began as a pop-up restaurant in London featuring dishes such as Pan-Roasted Cod with Grains of Paradise, Nkruma (Okra) Tempura, Cubeb-Spiced Shortbread, and Coconut and Cassava Cake. Soon those dishes evolved into this tempting and celebratory cookbook, newly revised and updated for American cooks.

Join Zoe as she shares the beauty of Ghana’s markets, culture, and cuisine, and tells the evocative story of using these tastes and food traditions to navigate her own identity. Whether you are familiar with the delights of Ghanaian cuisine or new to the bold flavours of West Africa, this book contains inspiration for extraordinary home cooking, in dishes such as:

  • Simple Fried Plantains
  • Red Red Stew
  • Red Snapper and Yam Croquettes
  • Bofrot Doughnuts
  • Nkatsenkwan (Peanut Butter Stew with Lamb)
  • Jollof Fried Chicken
  • Ghana-fied Caesar Salad
  • and more 

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Stewed Freekeh + Chicken with Asparagus + Lemon Oil

Stewed Freekeh + Chicken with Asparagus + Lemon Oil

Stewed Freekeh + Chicken with Asparagus + Lemon Oil, Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes by Abra Berens. Photography by EE Berger.

Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes

Make grains the easiest, healthiest, and most exciting stars on your table.

Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and the author of Ruffage, shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain.

Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals—many of them gluten-free.

New and seasoned home cooks will want to reference this guide to start building a repertoire of approachable, big-on-flavour recipes. Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, unique recipe style, extensive variations, and gorgeous photography and illustrations. (more…)

Sweet lime and chicken soup

Sweet lime and chicken soup

Sweet lime and chicken soup, Pati Jinich Treasures of the Mexican Table: Classic Recipes, Local Secrets. Photograhy by Angie Mosier.

Pati Jinich Treasures of the Mexican Table: Classic Recipes, Local SecretsThe “buoyant and brainy Mexican cooking authority” (New York Times) and star of the three-time James Beard Award-winning PBS series Pati’s Mexican Table brings together more than 150 iconic dishes that define the country’s cuisine

Although many of us can rattle off our favourite authentic Mexican dishes, we might be hard-pressed to name more than ten. Which is preposterous, given that Mexico has a rich culinary history stretching back thousands of years. For the last decade, Pati Jinich has sought out the culinary treasures of her home country, from birria to salsa macha, to coyotas, to carne asada.

Many of these dishes are local specialties, heirlooms passed down through generations, unknown outside of their original regions. Others have become national sensations. Each recipe is a classic. Each one comes with a story told in Pati’s warm, relatable style. And each has been tested in Pati’s American kitchen to ensure it is the best of its kind. Together, these essential recipes paint a vivid picture of the richness of Mexico. (more…)

Malaysian Fried Chicken

Malaysian Fried Chicken

Malaysian Fried Chicken, excerpted from Sambal Shiok: The Malaysian Cookbook by Mandy Yin. Photography by Louise Hagger

Sambal Shiok: The Malaysian Cookbook

Sambal Shiok is a brilliant collection of over 90 accessible recipes that were handed down from Mandy Yin’s mother as well as those that she has developed for her critically acclaimed, award-winning London restaurant. The recipes—such as her signature curry laksa, Penang assam laksa, Malaysian fried chicken, prawn fritters, spiral curry puffs, flaky roti canai, beef rendang, KL golden fragrant clams, sambal mapo tofu, and the perfect steamed rice—can be made for a weekday family meal, a dinner party or celebration.

Malaysian food results from the unique merger over centuries of indigenous Malay ingredients with Indian spices and Chinese techniques. Every dish delicately balances sweet, sour, salty with chilli heat and a hint of bitter. With Mandy’s evocative look at Malaysian food culture, her recipes, and the basics of a Malaysian pantry (shrimp paste, lemongrass, tamarind and coconut milk), you can easily enjoy the most delicious Malaysian meals at home.

Sambal Shiok: The Malaysian Cookbook is available at Amazon.com and Indigo.ca (more…)