Side dishes

Hot Honey and Cumin-Roasted Carrots
Hot Honey and Cumin-Roasted Carrots

Hot Honey and Cumin-Roasted Carrots excerpted from Hot Honey Cookbook: 60 Recipes to Infuse Sweet Heat into Your Favorite Foods by Ames Russell and Sara Quessenberry. Photography by Chelsea Chorpenning.

Hot Honey Cookbook: 60 Recipes to Infuse Sweet Heat into Your Favorite Foods by Ames Russell and Sara Quessenberry

Hot honey elevates the flavour palate of any meal with its perfect union of sweet and spicy, and the Hot Honey Cookbook presents 60 mouthwatering recipes that show you all the ways you can incorporate this popular condiment into your favourite foods and drinks.

The condiment that’s getting all the buzz these days, hot honey enhances the flavour of any meal, and no one knows this better than Ames Russell, the founder of AR’s Southern Hot Honey.

From drizzling to incorporating hot honey into marinades, glazes, dressings, sauces, and cake batters, the 60 mouthwatering recipes in Hot Honey Cookbook—inspired by Southern, Asian, and Latin flavours—are guaranteed to bring the sweet heat all day long, from breakfast to cocktails, including: (more…)

Halloumi fatteh

Halloumi fatteh

Persiana Everyday by Sabrina Ghayour

The all-new collection of more than 100 crowd-pleasing recipes for everyday eating from Sabrina Ghayour,  the author of the award-winning, Sunday Times bestselling cookbook Persiana.

Designed to ensure maximum flavour with the greatest of ease—including no-cook, quick-prep, quick-cook and one-pot dishes, Persiana Everyday is full of generous, inviting and delicious recipes to cook again and again for family and friends.

CONTENTS INCLUDES

Small Plates
Including My Muhammara; Fried feta parcels with honey; My flavour bomb beans on toast

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Anjum’s Spicy Roast Potatoes
Anjum’s Spicy Roast Potatoes

Anjum’s Spicy Roast Potatoes excerpted from Ashia’s Table: Family Recipes from India and beyond by Ashia Ismail-Singer. Photography by Manja Wachsmuth.

Ashia's Table: Family Recipes from India and beyond by Ashia Ismail-Singer

Ashia’s Table features well-known traditional Indian dishes alongside a selection of exciting new dishes based on Indian flavours and textures, all of which can be easily made at home.

Ashia Ismail-Singer’s debut cookbook pays homage to her heritage, blending it seamlessly with a modern and authentic take on her native Indian cuisine. Her recipes aren’t just a list of ingredients and measurements: For Ashia, they are memories of childhood, food experiences that have been passed down through generations, and which connect her to her family and homeland.

With chutneys and bites for grazing, light lunches, nourishing main dishes, desserts, home baking, and more, this book brings you a collection of recipes inspired by India’s rich food culture, made with ingredients that are easy to find wherever you are.

Ashia’s Table is a beautiful book to be cherished for its delicious recipes, stunning photography, and attractive design. (more…)

Roasted Roots with Green Salsa
Roasted Roots with Green Salsa

Roasted Roots with Green Salsa, I Dream of Dinner (so You Don’t Have To): Low-Effort, High-Reward Recipes: A Cookbook by Ali Slagle. Photography by Mark Weinberg.

I Dream of Dinner (so You Don't Have To): Low-Effort, High-Reward Recipes: A Cookbook by Ali Slagle

With minimal ingredients and maximum joy in mind, Ali Slagle‘s no-nonsense, completely delicious recipes are ideal for dinner tonight—and every single night. Like she does with her instantly beloved recipes in the New York Times, Ali combines readily available, inexpensive ingredients in clever, uncomplicated ways for meals that spark everyday magic. Maybe it’s Fish & Chips Tacos tonight, a bowl of Olive Oil-Braised Chickpeas tomorrow, and Farro Carbonara forever and ever. All come together with fewer than eight ingredients and forty-five minutes, using one or two pots and pans. Half the recipes are plant-based, too.

Organized by main ingredients like eggs, noodles, beans, and chicken, chapters include quick tricks for riffable cooking methods and flavour combinations so that dinner bends to your life, not the other way around (no meal-planning required!). Whether in need of comfort and calm, fire and fun—directions to cling to, or the inspiration to wing it—I Dream of Dinner (so You Don’t Have To) is the only phone-a-friend you need. That’s because Ali, a home cook turned recipe developer, guides with a reassuring calm, puckish curiosity, and desire for everyone, everywhere, to make great food—and fast. (Phew!)

I Dream of Dinner (so You Don’t Have To): Low-Effort, High-Reward Recipes: A Cookbook is available at Amazon.com and Indigo.ca.    (more…)

Roast Butternut Squash with Pancetta and Gruyère and Parmesan Cream
Roast Butternut Squash with Pancetta and Gruyère and Parmesan Cream

Roast Butternut Squash with Pancetta and Gruyère and Parmesan Cream, Weekend: Eating at Home: From long lazy lunches to fast family fixes. Photography by Chris Terry.

Weekend: Eating at Home: From long lazy lunches to fast family fixes

From casual Friday night dinner to brunch with friends, light lunches and garden feasts, picnics and barbecues, to more lavish dinner parties and the classic Sunday lunch, Matt has all bases covered.

The weekend is the chance to kick your shoes off and relax or, if you love a kitchen project, it’s time to spend preparing a special meal for yourself and loved ones to enjoy together.

Matt Tebbutt is used to spending his Saturdays cooking—as the host of BBC TV’s Saturday Kitchen, he’s never short of a fast meal idea or a meal for guests that will impress.

With 100 recipes and menu combinations, beautiful photography, and simple yet inspiring dishes, make the weekend special again with Weekend.

Weekend: Eating at Home: From long lazy lunches to fast family fixes is available at Amazon.com and Indigo.ca.  (more…)

Quick Chili-Topped Sweet Potatoes
Quick Chill-Topped Sweet Potatoes

Quick Chili-Topped Sweet Potatoes, excerpted from the book PLANT-POWERED PROTEIN: 125 RECIPES FOR USING TODAY’S AMAZING MEAT ALTERNATIVES by Nava Atlas. Copyright © 2020 by Nava Atlas. Photography by Hannah Kaminsky.

PLANT-POWERED PROTEIN: 125 RECIPES FOR USING TODAY’S AMAZING MEAT ALTERNATIVES by Nava Atlas.Whether you’re exploring vegan options for environmental, ethical, or health reasons, Nava Atlas’s protein-focused recipes extend a warm welcome to the plant-powered protein revolution!

Today’s innovative meat alternatives prove you don’t have to sacrifice meaty flavors to enjoy a plant-based diet. You’ll discover new ways to prepare familiar favorites, from nostalgic classics to bold global fare with dishes are kinder to the earth and better for you.

Plant-Powered Protein offers 125 recipes for using plant-based proteins thoughtfully, incorporating whole foods and fresh vegetables. Bridging the divide between the traditional comfort food diet and the whole food plant-based approach, you’ll find an array of flavorful, easy recipes including:

  • Soups and stews like New England Clamless Chowder and Beefy Barley & Bean Stew
  • Comfort favorites like Classic Meat Loaf and Italian-Style Sausage & Peppers
  • Global-inspired dishes like Korean Bulgogi Bowls, Mongolian-ish Beef, and Thai-Inspired Beefy Salad
  • Diner specialties like Gyros, Philly Cheesesteaks, and “Tuna” Melts;
  • Indulgent eats like Carne Asada Fries; Pulled Protein Tacos, and Baked Spaghetti Pie
  • Brunch winners like Biscuits with Sausage Gravy and Spicy Chorizo Tofu Scramble.

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Pesto spinach stuffed spaghetti squash
Pesto spinach stuffed spaghetti squash, Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet by Ellie Krieger. Photos by Randi Baird.

Pesto spinach stuffed spaghetti squash, Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet by Ellie Krieger. Photos by Randi Baird.

We want the food we love and we want to be healthy, but who has the time or energy to figure it all out? James Beard Award winner and bestselling cookbook author Ellie Krieger shows you how to create a meal in a single pot, sheet pan, baking dish, or skillet—no additional gadgets or tools required. Divided by main—ingredients meat, poultry, seafood, vegetarian, dessert—and further separated into sheet pan, baking dish, skillet, and pot-cooked meals, the 125 nutritionally complete dinner recipes (plus healthy desserts) can each be prepared simply. (more…)

Baked Acorn Squash Stuffed wIth​ Rainbow Chard, Pecans, and Herbed Barley
Pecans: Recipes & History​ of an American Nut, Photography by Robert Holmes

Baked Acorn Squash Stuffed with Rainbow Chard, Pecans, and Herbed Barley, Pecans: Recipes & History of an American Nut, Photography by Robert Holmes.

A delicious superfood, the pecan is quintessentially American but also an international favourite, prized for its buttery flavour and abundant fibre, protein, and vitamins. Pecans give the underrated nut its due with sixty recipes inspired by global flavours and regional traditions, plus sidebars from chefs and writers such as Vivian Howard, Virginia Willis, Gerard Craft, Nathalie Dupree, Sandra Gutierrez, Lois Ellen Frank, Wendell Brock, and Janet Fletcher.   

 
Dishes run the gamut from breakfasts and baked goods to sauces and entrées, showcasing the pecan’s delicious versatility in original recipes, including Pecan, Pineapple, and Lemon Sunrise Smoothies; Fried Pecan-Coated Oysters with Old Bay Remoulade; Penne with Turnips and Turnip Green-Pecan Pesto; Stir-Fried Pecan Kung Pao Chicken; and Mexican Dark Chocolate Pecan Shortbread Tart.

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Tomato-Ginger Green Beans
Tomato Ginger Green Beans

Photograph by Angie Mosier

From the rolling hills and hollows in Appalachia to the flat salt marshes of South Carolina to an urban farm in metro-Atlanta, the South has a strong tradition of good food and generous hospitality. The region is well known for fried chicken, grits, and biscuits, but there are some Southern food-ways that many may find surprising: There have been Chinese Americans living in the Mississippi Delta since the 1800s; at one time more Italians lived in New Orleans than New York City, and an Atlanta suburb is known as the “Seoul of the South.” The South is rich in cultural diversity and the food of the modern global South reflects this.

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Cookbook Review: Lagom

Lagom Steffi Knowles Dellner

Lagom: [n.] not too much, not too little; just enough.

This debut cookbook by Swedish food stylist and writer Steffi Knowles-Dellner offers genuine insight into how Swedes eat and cook—with recipes that fit around the seasons, occasions, times of day, and appetite. Eating and cooking in tune with “lagom” means embracing food that is good for body and soul, unfussy, delicious and sustaining, and all in harmony.

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