Seafood

Seafood-Stuffed Artichokes
Seafood-Stuffed Artichokes

Seafood-Stuffed Artichokes excerpted from The Krause Berry Farms Cookbook by Sandee Krause. Copyright © 2024 Sandee Krause. Photographs by Heather Cameron. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.

The Krause Berry Farms Cookbook by Sandee Krause. Copyright © 2024 Sandee Krause.

In the decades since its beginnings as a single acre of strawberries, Krause Berry Farms has flourished under the care and passion of the Krause family. With their unwavering commitment to ethical and sustainable agriculture, the Krauses have grown their Fraser Valley estate into 200 acres devoted to mixed produce, four kitchens, a market, a bakery, a waffle bar, an ice-cream shop, and an award-winning winery. Year after year, close to half a million visitors make their way to Krause Berry Farms to revel in a day of family fun and feast on tasty home cooking, leaving with baskets of berries and lifelong memories.

Now, some of their most beloved recipes are available for all in The Krause Berry Farms Cookbook. Inside this book you’ll find recipes for every meal, snack, and celebration that a cook or baker of any skill level could tackle, including:

  • Breakfast and Brunch: Wake up with Krause Berry Farms’ Sensational Cinnamon Buns, Auntie Dona’s Overnight Brunch Eggs, or their famous Waffles.
  • Soups: Enjoy a hearty Apple, Cheese, and Cider Soup, Roasted Corn Chowder, or French Onion Soup.
  • Main Meals: Feast on wonderful spreads with loved ones such as Corn on the Cob, Six Ways, Cheesy Chicken Enchiladas, Farmers Eat Quiche, or have a pizza party with their popular Roasted Corn Pizza.
  • Breads and Muffins: Munch on Hearty Multigrain Bread or Blueberry Muffins.
  • Cookies and Bars: Satisfy your sweet tooth with Berry Farm Cookies, Gingerbread People, Gluten-Friendly Almond Crescents, or Colourful Nanaimo Bars
  • Cakes and Desserts: Celebrate a special occasion with Berry Merry Christmas Fruitcake or Peach Cobbler.
  • Pies and Tarts: Bring a piece of the farm to your table with Krause Berry Farms’ famous Strawberry Custard Pie, Apple Pie, and Pecan Butter Tarts.
  • Drinks and Snacks: Serve up an Old-Fashioned Berry Milkshake, Sangria, or Hot Berry Mulled Wine and snack on Fresh-Cut Strawberry Salsa or Roasted Casa Corn Dip.

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“Half-and-Half” Lobster Rolls
“Half-and-Half” Lobster Rolls

“Half-and-Half” Lobster Rolls excerpted from Eater: 100 Essential Restaurant Recipes from the Authority on Where to Eat and Why It Matters by Eater and Hillary Dixler Canavan. Photography by Laura Murray.

Eater: 100 Essential Restaurant Recipes from the Authority on Where to Eat and Why It Matters by Eater and Hillary Dixler Canavan

Eater’s dedicated team of on-the-ground experts live to drink, dine, and let you know what’s great, and the leading media brand’s debut cookbook includes the dishes that diners can’t stop thinking about, from the chefs and restaurants that have shaped our food culture. Sourced from the best street carts to pillars of fine dining and everywhere in between, this diverse, powerhouse collection features recipes that have been carefully adapted for home cooks.

You’ll be able to make lobster rolls like those from the quintessential Maine seafood shack McLoons, master the best migas in Austin care of Veracruz All Natural, perfect your pizza-making skills with help from Jon & Vinny’s and Una Pizza Napoletana, sip a martini as good as the one from iconic New York piano bar Bemelmans, bake Birmingham pastry chef Dolester Miles’s legendary cobbler, and much more.

Also packed with expert advice from chefs, bartenders, and sommeliers on easy ways to level up your meals at home—whether it’s building a celebration-worthy seafood tower, using a jar of chili crisp to quickly add depth of flavor to your cooking, sourcing game-changing ingredients and tools, or pairing sake with any kind of food—Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters is a must-have for anyone who loves to dine out and wants to bring that magic home. (more…)

Seafood Fettuccine
Seafood Fettuccine

Seafood Fettuccine excerpted from Okanagan Eats: Signature Chefs’ Recipes from British Columbia’s Wine Valleys by Dawn Postnikoff and Joanne Sasvari. Photography by Jon Adrian.

Okanagan Eats: Signature Chefs’ Recipes from British Columbia’s Wine Valleys by Dawn Postnikoff and Joanne Sasvari.

The Okanagan, Similkameen and Thompson Valleys in British Columbia are known to produce some of the most outstanding wines in the world. But the region is also emerging as an exciting culinary scene. Inspired by the Interior’s organic farming and sustainable agriculture, the region’s chefs are quietly bringing world-class techniques to the table, taking the golden beets, tomatillos, wild mushrooms, haskap berries and everything that grows so abundantly in every micro-season and transforming it into the kind of meals that would tickle a food critic’s palate.

Okanagan Eats is a deep dive into this dynamic food region where locality is the name of the game. From a summer heirloom gazpacho to wine-braised short ribs, an orchard salad to a decadent brownie trifle, there is something delicious to suit every taste. While the recipes are chef-driven, they are intended for home cooks and designed to be uncomplicated and fuss-free.

Each recipe includes a suggested drink pairing, reflecting the spirit of collaboration championed by the community. Baked Brie with Haskap-Jalapeño Jam pairs beautifully with Fitzpatrick Family Vineyard’s Fitz Crémant sparkling wine. Duck and Waffles for Sunday brunch is made more decadent accompanied by Hillside Winery’s Syrah. And for the Big Ole Yorkie Bowl, Crannog Ales’s Back Hand of God Stout is the only way to go. (more…)

Lobster Thermidor
Lobster Thermidor

Lobster Thermidor excerpted from Seafood Simple by Eric Ripert. Copyright © 2023 by Eric Ripert. Photographs by Nigel Parry. Published by Appetite, by Random House®, a division of Penguin Random House Canada Limited.

Excerpted from Seafood Simple by Eric Ripert. Copyright © 2023 by Eric Ripert. Photographs by Nigel Parry. Published by Appetite, by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

In its three decades at the top of New York City’s restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as the expert in fish cookery. Now, in Seafood Simple, Ripert demystifies his signature cuisine, making delectable fish dishes achievable for home cooks of all skill levels—yet still with elegance and panache.

Breaking down cooking techniques into their building blocks, along with images to illustrate each step in the process, Seafood Simple teaches readers how to master core skills, from poaching and deep frying to filleting a fish and shucking an oyster. These techniques are then applied to eighty-five straightforward, delicious recipes, many of which include substitutions for maximum ease. Dishes like Tuna Carpaccio, Crispy Fish Tacos, Shrimp Tempura, Miso Cod, and Spaghetti Vongole show us how to bring out the vibrant flavor and incredible versatility of seafood. Each recipe is accompanied by a gorgeous image by renowned photographer Nigel Parry, as well as step-by-step photos for each of the twenty techniques taught in the book.

Stunning, delectable, and above all, actually doable, Seafood Simple is a master class from one of the world’s greatest chefs, created especially for the home cook. (more…)

Kung Pao Shrimp
Kung Pao Shrimp

Kung Pao Shrimp excerpted from The Book of Sichuan Chili Crisp by Jing Gao. Copyright © 2023 Jing Gao. Photography by Yudi Ela Echevarria and Robert Nilsson. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited.

The Book of Sichuan Chili Crisp: Spicy Recipes and Stories from Fly By Jing's Kitchen

Born in Chengdu and raised everywhere, chef and entrepreneur Jing Gao has introduced America to the hot, tingly sensation of chili crisp and the Sichuan flavours that inspire it, first through her wildly successful Kickstarter campaign and currently through thousands of grocery stores across the United States. Now, in The Book of Sichuan Chili Crisp, Jing shows how nearly every dish can be elevated with Sichuan’s complex flavours, taking you on a unique journey from her hometown to your own kitchen stove, all while sharing her personal story and reflections on this storied cuisine and the challenges she’s encountered along the way.

Rooted in tradition but adapted for the modern kitchen, these 85 recipes invite you to explore the nuances of Sichuan flavours and experiment with new ingredients. With gorgeous photography and punchy writing, Jing shows you how to incorporate these flavours in just about everything, including:

• snacks like Zhong Dumplings and Deviled Tea Eggs
• mains like Hongshao Carnitas Tacos, Fish Fragrant Crispy Eggplant, and Spicy Scallion Oil Noodles
• desserts and drinks like Chili Crisp Sundae with Fish Sauce Caramel Brittle, Poached Pear in Sichuan Pepper Syrup, and Baijiu Negroni

The Book of Sichuan Chili Crisp is an ode to chili crisp and a story of resilience, breaking free from tradition, and writing new narratives. Grab yourself a jar of Sichuan Chili Crisp and dive in! (more…)

Spiced Sea Bass with Citrus Butter Sauce
Spiced Sea Bass with Citrus Butter Sauce

Spiced Sea Bass with Citrus Butter Sauce excerpted from The Little Citrus Cookbook by Catherine Phipps. Photography by Mowie Kay.

The Little Citrus Cookbook by Catherine PhippsThe Little Citrus Cookbook offers 40 recipes for everything from fresh summer salads, to Mediterranean-inflected meat dishes, to the perfect lemon drizzle cake.

Whether you’re looking for zingy new ways to use up lemons, limes, and oranges, or to discover the sweet, sour, bitter, and umami-enhancing flavors of yuzu, bergamot and pomelo, there’s something here for everyone.

Straightforward and easy to follow, Catherine Phipps’ recipes work perfectly every time – these gorgeous recipes are sure to become classics in your collection.

Features sweet and savoury recipes using lemons, limes, oranges and grapefruit.
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Fried Tilapia
Fried Tilapia

Fried Tilapia excerpted from My Thali: A Simple Indian Kitchen by Joe Thottungal and Anne DesBrisay. Photography by Christian Lalonde.

My Thali: A Simple Indian Kitchen Hardcover by Joe Thottungal and Anne DesBrisayLike a tagine or casserole, a thali describes not only a type of kitchenware but a type of meal. A thali is constructed of many small dishes served on a platter that harmonize through contrasting textures, visual appeal, complimentary spices, and sheer deliciousness. Once reserved for special occasions, this traditional way of eating is now a popular way of dining at home.

In My Thali, award-winning chef and author Joe Thottungal shares his favourite home-cooked recipes and stories from his homeland of Kerala, connecting past and present in the world of Indian cooking today. This exploration of food heritage features a collection of 85 signature recipes—from simple raitas to nourishing dals and fragrant curries—that can be easily re-created at home, using accessible ingredients and everyday cooking equipment, and without any compromise to flavour or authenticity. Each recipe can be enjoyed on its own or joined together to compose a complete and balanced meal; suggested menus are included for constructing these “feasts on a plate.” (more…)

Lobster Étouffée
Lobster Étouffée

Lobster Étouffée excerpted from Northern Soul: Southern-Inspired Home Cooking from a Northern Kitchen: A Cookbook by Justin Sutherland.

Northern Soul: Southern-Inspired Home Cooking from a Northern Kitchen: A Cookbook

In 90+ soul-satisfying recipes, beloved Top Chef star, chef, and restaurateur Justin Sutherland offers his take on easy Southern-inspired home cooking…with a Northern Twist.

Justin owns multiple restaurants in the Twin Cities, though his reputation is national. You may know him from television, where he won an Iron Chef episode, competed on Season 16 of Top Chef, and is one of the chefs featured on Fast Foodies and is producer and host of Taste the Culture, both airing on TruTV/TBS.

In his highly anticipated first cookbook, Justin shares the inspiration and foundation behind his approach to his signature Southern cooking, which includes his upbringing in the Northern Midwest and the South, as well as his African-American and Asian heritage. (more…)

Seafood and Lobster Sauce
Seafood and Lobster Sauce

Seafood and Lobster Sauce excerpted from The Complete Book of Pasta Sauces: The Best Italian Pestos, Marinaras, Ragùs, and Other Cooked and Fresh Sauces for Every Type of Pasta Imaginable.

The Complete Book of Pasta Sauces excerpted from The Complete Book of Pasta Sauces: The Best Italian Pestos, Marinaras, Ragùs, and Other Cooked and Fresh Sauces for Every Type of Pasta Imaginable.

Everybody loves pasta—but not if it’s made the same way night after night. Families with kids, especially, eat loads of pasta, but it’s awfully easy to get stuck in a “red-sauce rut,” eating one version or another of marinara sauce over and over again.

Enter author Allan Bay, an ex-pat who lives in Rome and has written some of Italy’s best-selling cookbooks. Bay opens up in these pages a big, bold new world of pasta sauces, some from the classic Italian repertoire, other brilliant new creations of his own.

They have all sorts of main ingredients, from beef and chicken to shrimp and clams to glorious veggies from artichokes to zucchini. All of the sauces are easy to prepare and everyone cooks up fast. (more…)

Sheet-Pan Saffron Salmon
Sheet-Pan Saffron Salmon

Sheet-Pan Saffron Salmon excerpted from Salamati: Hamed’s Persian Kitchen by Hamed Allahyari & Dani Valent. Photography by Armelle Habib.

Salamati: Hamed’s Persian Kitchen by Hamed Allahyari & Dani Valent

Hamed Allahyari cooks to connect—for that joyful moment you can say “salamati” (Farsi for “health” and “cheers”) around the table. The food of his native Tehran is a resonant and delicious gift, and a way of staying bonded to a country he hasn’t returned to for a decade.

Hamed’s food is anchored in tradition but accessible to all. The recipes are simple, celebratory, appealing, flexible, and full of flavour. As well as working as a chef and caterer, Hamed has road-tested his dishes at hundreds of cooking classes: he melds Persian culinary culture and an understanding of Western palates to create recipes that are truly his—and now ours to share.

Beyond the recipes, Salamati is a gateway to Persia. “It’s sharing my culture,” says Hamed. “It’s my dream that everyone tries Persian food. And with my food, they come into my family. They are sitting with me, with my grandparents, parents, and cousins, talking, sharing, and enjoying the feeling of being together.” (more…)