Soups and stews

Sweet lime and chicken soup

Sweet lime and chicken soup

Sweet lime and chicken soup, Pati Jinich Treasures of the Mexican Table: Classic Recipes, Local Secrets. Photograhy by Angie Mosier.

Pati Jinich Treasures of the Mexican Table: Classic Recipes, Local SecretsThe “buoyant and brainy Mexican cooking authority” (New York Times) and star of the three-time James Beard Award-winning PBS series Pati’s Mexican Table brings together more than 150 iconic dishes that define the country’s cuisine

Although many of us can rattle off our favourite authentic Mexican dishes, we might be hard-pressed to name more than ten. Which is preposterous, given that Mexico has a rich culinary history stretching back thousands of years. For the last decade, Pati Jinich has sought out the culinary treasures of her home country, from birria to salsa macha, to coyotas, to carne asada.

Many of these dishes are local specialties, heirlooms passed down through generations, unknown outside of their original regions. Others have become national sensations. Each recipe is a classic. Each one comes with a story told in Pati’s warm, relatable style. And each has been tested in Pati’s American kitchen to ensure it is the best of its kind. Together, these essential recipes paint a vivid picture of the richness of Mexico. (more…)

Beer-Braised Beef Short Ribs

Beer-Braised Beef Short Ribs

Beer-Braised Beef Short Ribs, excerpted from Lidia’s a Pot, a Pan, and a Bowl by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2021 Tutti a Tavola, LLC. Photography by Armando Rafael. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Lidia's a Pot, a Pan, and a Bowl: Simple Recipes for Perfect Meals Lidia Bastianich—”doyenne of Italian cooking” (Chicago Times)—makes Italian cooking easy for everyone with this new, beautifully designed, easy-to-use cookbook. Here are more than 100 homey, simple-to-prepare recipes that require fewer steps and fewer ingredients (not to mention fewer dirty pots and pans!), without sacrificing any of their flavour.

These are just a few of the delectable dishes that fill this essential book of recipes:

 Spinach, Bread, and Ricotta Frittata
 One-Pan Chicken and Eggplant Parmigiana
 Roasted Squash and Carrot Salad with Chickpeas and Almonds
 Penne with Cauliflower and Green Olive Pesto
 Balsamic Chicken Stir-Fry
 Skillet Lasagna
 Braised Calamari with Olives and Peppers
 Beer-Braised Beef Short Ribs
 Apple Cranberry Crumble

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Hot and Sour Tomato Broth with Shrimp

Hot and Sour Tomato Broth with Shrimp

Hot and Sour Tomato Broth with Shrimp, Tangy Tart Hot and Sweet: A World of Recipes for Every Day by Padma Lakshmi. Photography by Ditte Isager.

Tangy Tart Hot and Sweet: A World of Recipes for Every Day by Padma Lakshmi

Inspired by her travels to some of the most secluded corners of the planet, Padma Lakshmi shares the origins and secrets of her latest recipes for simple to prepare, international cuisine.

She makes it easy to delight your guests with savoury and sweet dishes such as Keralan Crab Cakes, Fresh Green Beans with Lentils and Coconut, Krispy Fried Chicken, BBQ Korean Short Ribs, and Chocolate Amaretto Ice Cream. By introducing a host of enticing flavours and spices, an everyday kitchen is transformed into a global one.

Tangy Tart Hot & Sweet is both a culinary and personal scrapbook of Padma’s life, highlighted by dazzling photography and evocative personal stories about her lifelong connection to food and cooking. From appetizers to entrées, soups to desserts—Tangy Tart Hot & Sweet is perfect for anyone who wants cooking to be easy, elegant, and unforgettable.

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Roasted Chicken Matzo Ball Soup

Roasted Chicken Matzo Ball Soup

Roasted Chicken Matzo Ball Soup, Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch by Jake Cohen. Photography by Matt Taylor-Gross.

Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch

When you think of Jewish food, a few classics come to mind: chicken soup with matzo balls, challah, maybe a babka if you’re feeling adventurous. But as food writer and nice Jewish boy Jake Cohen demonstrates in this stunning debut cookbook, Jewish food can be so much more.

In Jew-ish, he reinvents the food of his Ashkenazi heritage and draws inspiration from his husband’s Persian-Iraqi traditions to offer recipes that are modern, fresh, and enticing for a whole new generation of readers. Imagine the components of an everything bagel wrapped into a flaky galette latke dyed vibrant yellow with saffron for a Persian spin on the potato pancake, best-ever hybrid desserts like Macaroon Brownies and Pumpkin Spice Babka! Jew-ish features elevated, yet approachable classics along with innovative creations, such as:

  • Jake’s Perfect Challah
  • Roasted Tomato Brisket
  • Short Rib Cholent
  • Iraqi Beet Kubbeh Soup
  • Cacio e Pepe Rugelach
  • Sabich Bagel Sandwiches, and
  • Matzo Tiramisu.

Jew-ish is a brilliant collection of delicious recipes, but it’s much more than that. As Jake reconciles ancient traditions with our modern times, his recipes become a celebration of a rich and vibrant history, a love story of blending cultures, and an invitation to gather around the table and create new memories with family, friends, and loved ones. (more…)

Chunky Vegetable Soup

Chunky Vegetable Soup

Chunky Vegetable Soup, Jacques Pépin Quick & Simple by Jacques Pépin. Photography by Tom Hopkins.

Jacques Pépin Quick & Simple

You don’t need a kitchen brigade, decades-honed skills, or expensive ingredients to cook and eat like master chef Jacques Pépin.

Just like the rest of us, he doesn’t always have as much time or energy as he’d like to put together a satisfying meal. So, he came up with Jacques Pépin Quick & Simple, 250 recipes for surprisingly achievable, impressive fare.

Covering homemade staples and every course, with tips for kitchen tools and equipment, pantry staples, and techniques to simplify and improve every dish you make, this foundational, classic collection is essential for every busy home cook who refuses to eat poorly.

Dine on the Braised Short Ribs in Red Wine Sauce that Jacques is proud to serve, prepared in under an hour. Or, for healthier fare, Suprêmes of Chicken with Paprika comes together in under thirty minutes. Originally published as The Short-Cut Cook, this revised edition is a testament to Jacques’ timeless food and advice and now includes beautiful photographs.

Jacques Pépin Quick & Simple is available at Amazon.com and Indigo.ca. (more…)

Classic French Onion Soup

Classic French Onion Soup

Classic French Onion Soup, Flavorbomb: A Rogue Guide to Making Everything Taste Better, copyright 2020 Bob Blumer / Appetite Books. Photography by Suzi Q. Varin.

Bob Blumer Flavorbomb

You keep a running list of restaurants you go to for your favourite flavourbombs—a vibrant, pungent Caesar salad, extra crispy garlic fries, or a spicy puttanesca pasta maybe. You might even be able to articulate exactly what it is about those dishes that you find so addictive. But when you try to reproduce the same flavours at home, you find yourself falling short. If any of the above sounds familiar, this book is for you.

For the past 25 years, Bob Blumer has eaten his way around the globe, travelling millions of miles in search of culinary adventures and inspiring foods for three TV series and six cookbooks. Along the way, he’s broken eight food-related Guinness World Records, competed in some of the most outrageous food competitions on the planet, cooked alongside countless amazing chefs, and sampled every local street food imaginable at ramshackle carts, hawker stalls, and night markets from Italy to India.

These collective experiences have formed the backbone of Bob’s cooking in ways that culinary school can’t begin to teach. In Flavorbomb he channels everything he has gleaned into recipes and practical tips to help you create bold, stimulating flavours, that will leave those you cook for in a state of bliss. Prepare to become a rock star in your own kitchen.

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Creamy Tomato and Cauliflower Soup

Creamy Tomato and Cauliflower Soup

Creamy Tomato and Cauliflower Soup, Chasing Flavor: Techniques and Recipes to Cook Fearlessly by Dan Kluger and Nick Fauchald. Photography by Evan Sung.

Chasing Flavor by Dan Kluger and Nick Fauchald

In his debut cookbook, James Beard Award-winning chef Dan Kluger shares 190 recipes to help home cooks master flavour and technique

Dan Kluger, a chef celebrated for his simple yet flavorful food, knows there’s more to mastering cooking than just following directions. So with each of the innovative, elegant recipes in his debut cookbook, he includes a valuable lesson that applies beyond the tasty dish.

For example, master the art of mixing raw and cooked versions of the same ingredient while preparing a Sugar Snap Pea Salad with Manchego Vinaigrette.

From homemade pantry items to vegetable mains, meats, and grains, this book is not just sophisticated recipes but a master class of lessons for more flexibility and innovation in the kitchen.

Chasing Flavor: Techniques and Recipes to Cook Fearlessly is available at Amazon.com and Indigo.ca (more…)

But-a-Nut Soup

But-a-Nut Soup

But-a-Nut Soup, excerpted from THIS WILL MAKE IT TASTE GOOD by Vivian Howard. Copyright © 2020 by Vivian Howard. Photographs by Baxter Miller.

THIS WILL MAKE IT TASTE GOOD by Vivian Howard. Copyright © 2020 by Vivian Howard.

Vivian Howard’s first cookbook chronicling the food of Eastern North Carolina, Deep Run Roots, was named one of the best of the year by 18 national publications, including the New York Times, USA Today, Bon Appetit, and Eater, and won an unprecedented four IACP awards, including Cookbook of the Year. Now, Vivian returns with an essential work of home-cooking genius that makes simple food exciting and accessible, no matter your skill level in the kitchen.

Each chapter of This Will Make It Taste Good is built on a flavour hero—a simple but powerful recipe like her briny green sauce, spiced nuts, fruit preserves, deeply caramelized onions, and spicy pickled tomatoes. Like a belt that lends you a waist when you’re feeling baggy, these flavour heroes brighten, deepen, and define your food.

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Jumbo Shrimp and Pumpkin Curry

Jumbo Shrimp and Pumpkin Curry

Jumbo Shrimp and Pumpkin Curry, Indian Cuisine: Authentic Flavors from the Land of Spice by Vivek Singh. Photography © Dorling Kindersley.

Indian Cuisine: Authentic Flavors from the Land of Spice

Top chefs and cooks known for their expertise in the curries of India, Pakistan, Sri Lanka, Thailand, the Caribbean—and anywhere with a curry tradition—share their recipes with you. Try Thai jungle curry, chicken adobo, or South African bunny chow.

All 200 recipes are authentic and written for the modern cook. Features add a further dimension, introducing you to the key spice combinations and ingredients that define each local cuisine.

Break out and explore new boundaries. Or rely on this authentic resource for old favourites. Red-hot results are guaranteed every time!

Indian Cuisine: Authentic Flavors from the Land of Spice is available at Amazon.com and Amazon.ca.


Jumbo Shrimp and Pumpkin Curry

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Cold Sour Tomato Soup

Cold Sour Tomato Soup

Cold Sour Tomato Soup excerpted from Fire, Smoke, Green by Martin Nordin.

InFire Smoke Green by Martin Nordin Martin Nordin’s second book, he brings us a host of mouthwatering, modern vegetarian recipes, using the most elemental and ancient method of cooking: fire. Not just a barbecue cookbook, Fire, Smoke, Green is broken up into seven chapters that cover everything you need to know about making great food over the flame: from grilling directly onto fire, to cooking with indirect fire, smoked recipes, and even wood-fired pizza

Atmospheric photography and charming illustrations throughout bring you something other than your average vegetarian cookbook—as lovers of Martin’s first book Green Burgers will attest, his approach to meat-free cooking is anything but boring. Try the Roasted and smoked potatoes with beer-caramelized onions; the Fennel roots with shiitake, green onion, buckwheat and herb oil; or Harissa-marinated sweet potato with grilled cabbage leaves and black dukkah. Or if you still can’t get enough of the burger recipes, why not try the Zucchini and mungbean burgers with sriracha mayonnaise and furikake, washed down with a smoky Mezcal with grilled grapefruit. (more…)