With 30-Minute Vegan Dinners, Megan Sadd, of the popular plant-based blog Carrots & Flowers, shows how anyone can enjoy incredible plant-based meals every night of the week.
To the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan’s food is powerfully cookable—her recipes instant classics. In Everyday Dorie, she invites readers into her kitchen to savour the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon Goop.
What makes a “Dorie recipe”? (more…)
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.
At the heart of every Tuscan, there is a pride for their region and an incredible sense of responsibility and love for their surroundings. From the minute they look out of their windows in the morning to the last nightcap at the bar, Tuscans, like most Italians, are immersed in food.
In Tuscany, Katie and Giancarlo Caldesi take readers on a culinary journey through a Tuscan day. The rhythm of life pace that Tuscans cook is slow and calm. Breakfasts are considered, lunch often eaten at home with family, and weekend dinners a feast.
The concept is simple. Fresh ingredients, a few minutes prep, pop the pan in the oven, and dinner is ready. (more…)
Todd English is a world-renowned, celebrated chef with a long history of great pizza making. The free-form, thin-crusted pies at his Figs restaurants in Boston arguably changed pizza-making in the city, and now he brings his pizza-making secrets to home cooks!
With more than 150 easy recipes to make pizza from scratch—from making your own dough, to stirring up spectacular sauces for your pizza base, to arranging the best combination for fresh toppings—you can make the perfect pizza crisp up in your very own oven. (more…)
Rao’s is the legendary, tiny corner restaurant in East Harlem where it’s impossible to book a table: each of the red-checked, cloth-covered four-, six-, and two-tops is reserved for a titan of New York industry, a celebrity, or a major politician. Permanently. Now Frank Pellegrino, the third generation of his family to operate the impossible-to-get-into Rao’s restaurant in East Harlem and founder of Rao’s food products line, goes deep into the history of his family, the restaurant, and America’s love affair with Southern Italian cooking to create Rao’s Classics cookbook.
Italy’s most seductive island, Sicily, is located in the heart of the Mediterranean. Thanks to its rich history, Sicilian food has Italian as well as Greek, Spanish, French, and Arab influences. Now Italian aficionados, Katie and Giancarlo Caldesi, head to the island to immerse themselves in its diverse food scene. (more…)
Becoming a confident cook means mastering one delicious thing at a time, taking pleasure in each small victory. That’s the gift Julia Turshen shares here, and it’s one she has learned from her rich life in food. After preparing thousands of meals for bestselling cookbooks and as a private chef all over the world, she knows that celebrating the small achievements is the sure way to become a comfortable, intuitive, and inventive cook. Small Victories puts all of those years of learning into your hands, no matter how new to cooking or how practiced you are.
It never occurred to me that I could make pasta the old-fashioned way—by hand. I mean, who does that? I always thought that task was relegated to old-world Nonna’s. And let’s be honest, Italian cooking is intimidating. For me, it’s fraught with peril. My fear of bungling a centuries-old cuisine is very real.
Along comes Pasta by Hand: A collection of Italy’s regional and hand shaped pasta. The fact that no special equipment or ingredients are needed to form pasta shapes chips away at my list of excuses. The book contains more than 65 recipes for homemade pasta dough and easy instructions on how to shape it into small orbs, cups, twists, shells, noodles, and dumplings.
Ms. Louis has spent what seems like infinite hours of research and travel schooling herself on the humble dumpling, or what Italians call gnocchi. The book begins with a section on ‘The Basics.’ Exactly what I need. The pages outline the specific ingredients, tools, and techniques that will help craft dumplings, as well as a list of 12 tips for making great gnocchi. For example, ‘Tip #4’ instructs us to pay special attention to the mixing and cooking directions for each recipe. The mixing method for each dumpling dough will be different, to achieve the correct texture. Not all dumplings are meant to be tender and light.