Salad recipes

Greek Island Salad

Greek Island Salad

Photography © 2018 by Henry Hargreaves

New York City’s buzzy all-avocado bar, Avocaderia, became an overnight success when it opened in early 2017 to a flurry of media attention and lines out the door. Avo-lovers come to sample the restaurant’s healthy and unique eats that are as beautiful as they are tasty.

For restaurateurs Alessandro Biggi, Francesco Brachetti, and Alberto Gramigni, the avocado isn’t just a superfood packed with nutrients and heart-healthy fat-it’s a versatile ingredient that gets people excited about eating well.

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Black-eyed peas with hot bacon dressing

Black-eye pea salad

Photography by Gill Autrey

Pies are perennial, but no one ever claimed they’re easy to make. Amanda Dalton Wilbanks, owner of The Southern Baked Pie Company in Georgia, wants to change that. With only one pastry recipe, pies of every size can be made for any meal: full-size, mini, tassies, and handheld pies both savoury and sweet.
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Cookbook Review: Simply Citrus

Simply Citrus

Citrus fruits add beauty and bite to food and drink from the depths of winter through the height of summer.

This sunny, beautifully photographed book contains 60 recipes using a variety of fresh citrus fruits, including lemons, pomelos, oranges, limes, mandarins, kumquats, grapefruit, and citrus products such as yuzu juice, orange blossom honey, and preserved lemons in a variety of appetizers, soups, salads, main dishes, desserts, and drinks.

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Cookbook Review: Portland Cooks

Nobody saw it coming, the national preoccupation with Portland’s food scene. What was newsworthy elsewhere was simply the way of life. Portland, it turns out, was on the cutting edge without ever trying to be, and now the city is synonymous with DIY scrappiness, rule-breaking creativity, and a die-hard collaborative spirit.

Portland Cooks presents 80 recipes from 40 of the city’s most popular restaurants and bars. Through their recipes, these chefs and bartenders offer a glimpse of what goes into your favourite dishes and drinks. And together, their stories paint a portrait of what makes life in Portland so delicious.

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Cookbook Review: The Ivy Now

After 100 years, The Ivy remains London’s most famous restaurant. There can be few stars, musicians, writers, royals, artists, and raconteurs who have not taken centre stage for a night at this legendary restaurant. (more…)

Cheddar, apple and celeriac salad 

The latest, and most expansive, tome from the team at Fearnley-Whittingstall’s Devon, England–based River Cottage cooking school and restaurants is an alphabetical guide to some of their most commonly used ingredients, with accompanying recipes.

With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. (more…)

Book Review: Cooking Up a Storm 10TH ANNIVERSARY EDITION

Cooking up a storm cover

After Hurricane Katrina tore through New Orleans in 2005, Cooking Up a Storm was published to tell the story—recipe by recipe—of one of the great food cities of the world and the determination of its citizens to preserve and safeguard their culinary legacy.

In a town obsessed with food, that meant discovering years of collected recipes—many ripped from the newspaper and tucked into cookbooks—were gone. As residents started to rebuild their lives in the aftermath, The Times-Picayune of New Orleans became a post-hurricane swapping place for old recipes that were washed away in the storm.

Marcelle Bienvenu and Judy Walker have compiled 250 of these delicious, authentic recipes along with the stories of how they came to be and what they mean to those who have searched so hard to find them again. (more…)