Dessert recipes

Yogurt Cake

Yogurt Cake

Yogurt Cake, Macedonia: The Cookbook: Recipes and Stories from the Balkans by Katerina Nitsou. Photogaphy by Oliver Fitzgerald.

Macedonia: The Cookbook: Recipes and Stories from the Balkans

Macedonian cuisine is a rich mosaic of influences from the Mediterranean and Middle East, and the neighboring countries in the Balkan Peninsula. It is known for its opulent family meals, and the regional dishes play important symbolic roles in local traditions and family celebrations.

Macedonia: The Cookbook is a love letter to Macedonian culture, and a cuisine deeply rooted in its land and traditions. Through over 100 mouthwatering recipes for mezze dishes, salads, soups, fish, poultry, meat, vegetables, and delicious sweets and preserves, chef and food writer Katerina Nitsou shares the authentic flavors and wisdom brought along with her family, recreated and adapted in her North American kitchen.

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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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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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Clafoutis

Clafoutis

Clafoutis, The Forager’s Pantry: Cooking with Wild Edibles by Elen Zachos. Photography by Douglas Merriam.

The Forager's Pantry: Cooking with Wild Edibles by Ellen Zachos

Many home cooks want to experiment with wild foods and explore new flavours, but don’t know where to start? The Forager’s Pantry was written for you.

This comprehensive and accessible book by Ellen Zachos takes readers through spices and herbs, flowers, fruit, greens, nuts and seeds, tubes and roots, and mushrooms, showing how some of the best ingredients come from nature itself.

The Forager’s Pantry is for any home cook, chef, or foodie who wants to incorporate foraged flavors into their everyday cooking.

This guide will start with individual ingredients before going into techniques, preservation, and master recipes, making foraged food both accessible and delicious. This book is for the adventurous home cook just waiting to get started—combine new foods with familiar staples, explore wild ingredients, and bring new life and excitement to your cooking. (more…)

Summer Fruit Cobbler

Summer Fruit Cobbler

Summer Fruit Cobbler, Farmhouse Weekends: Menus for Relaxing Country Meals All Year Long by Melissa Bahen. Photographs © 2021 Melissa Bahen.

Farmhouse Weekends by Melissa Bahen

Farmhouse Weekends is the cookbook for anyone who daydreams of country life.

Prepare meals and experiences to enjoy in the easy companionship of family and friends―everything you need to create the perfect farmhouse weekend, no matter where you live, is found within these pages.

Each chapter provides recipes inspired by author Melissa Bahen’s weekend jaunts in the country: apple cider donuts and white bean chili after a day of picking fresh apples in the fall; buttery cobbler full of ripe, summer berries after a trip to the farmers’ market; hot, flaky biscuits slathered with butter and homemade strawberry freezer jam to start out a spring day.

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Ricotta fritters with coconut and makrut lime chocolate sauce

Ricotta fritters with coconut and makrut lime chocolate sauce

Ricotta fritters with coconut and makrut lime chocolate sauce, Crave: Recipes Arranged by Flavour, to Suit Your Mood and Appetite by Ed Smith. Photography by Sam A Harris.

Crave: Recipes Arranged by Flavour, to Suit Your Mood and Appetite by Ed Smith.

Why do we choose to cook the things we do, when we do? Most of the time, it is simply so we can eat what we really fancy; a subconscious response to a constantly fluctuating state of mind and appetite that’s influenced by mood, season, weather, memory, occasion, outside events and internal feelings.

Ed Smith helps his readers home in on their cravings (whatever the reason for them) by organizing his recipes within six cleverly conceived flavor profiles: fresh and fragrant chili and heat tart and sour curried and spiced rich and savory; and (best of all?) cheesy and creamy. There’s also a directory of alternative cravings at the back, providing additional ways in. All bases are covered, from snacks through sides, to main courses and desserts.

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Crème Caramel

Crème Caramel

Crème Caramel, Vietnamese: Simple Vietnamese food to cook at home by Uyen Luu.

VietnameseIn Vietnamese, Uyen Luu demonstrates that Vietnamese food is just as easy to whip up as a bowl of pasta—all you need is a good bottle of fish sauce and a little enthusiasm! She shares 80 of her tastiest recipes—some traditional, some with a modern twist—using ingredients that are available at your local supermarket.

Recipes include noodle soups, salads, family-style sharing plates, one-pot wonders and dinner-party showstoppers, which are all easy to prepare, adapt and enjoy. The recipes are impressive yet simple: try the Caramelized pork belly with coconut milk and cavolo nero, Seabass, tomato & dill soup or Avocado tossed ramen with sweetcorn and tinned tuna in sweet soy sauce & mint and Crème Caramel.

Vietnamese is filled with fuss-free, delicious recipes that are quick to prepare, and will have you eating Vietnamese meals on a regular basis.
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Coffee, Date & Pecan Cake

Coffee, Date & Pecan Cake

Coffee, Date & Pecan Cake, How to be Sugar-Free and Keep Your Friends by Megan Davies. Photography by Kim Lightbody.

How to be Sugar-Free and Keep Your Friends

You’re being healthy, eating in a more considered manner and, most importantly, you’ve never felt better. So why is it still so tricky to navigate life as a sugar-free diner? From going out for dinner to staying in with friends, it can be a challenge to cook, eat and socialize in a world of refined sugar eaters.

How to be Sugar-Free and Keep Your Friends helps you to go about your life without compromises, excuses or apologies. Instead, you’ll be armed with over 50 fresh, exciting and globally-inspired recipes, free from any refined sugar, and discover a whole new world of natural sweeteners.

Happily cook for yourself, your friends and your family (without hearing any complaints!), and dip into tips, tricks and hacks to learn how to be a better, more easygoing sugar-avoider.

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