Soups and stews

Chilled pea soup

Chilled pea soup

Chilled pea soup, Your Daily Veg: Innovative, fuss-free vegetarian food by Joe Woodhouse.

Your Daily Veg: Innovative, fuss-free vegetarian food by Joe WoodhouseBold, fuss-free cooking that just happens to be vegetarian, Your Daily Veg celebrates everyday vegetables in a fresh and modern way.

Chapters focus either on one core vegetable or a group of similar vegetables, celebrating seasonality and encouraging you to make swaps if you don’t have the exact ingredients. These recipes can then be used as a base for experimenting.

Starting with the ingredient and working forward from there, Joe Woodhouse blends textures, spices and flavours to create satisfying meals that use minimal ingredients but achieve maximum flavour.

With tips on how best to prep dishes and advice on minimizing stress and time in the kitchen, each recipe is as straightforward as possible.

Your Daily Veg: Innovative, fuss-free vegetarian food is available at Amazon.com and Indigo.ca.     (more…)

Fast White Bean, Chorizo, 
and Hearty Greens Stew

Fast White Bean, Chorizo, 
and Hearty Greens Stew

Fast White Bean, Chorizo, 
and Hearty Greens Stew, Good Enough: A Cookbook: Embracing the Joys of Imperfection and Practicing Self-Care in the Kitchen by Leanne Brown.

Good Enough: A Cookbook: Embracing the Joys of Imperfection and Practicing Self-Care in the Kitchen by Leanne Brown

Good enough is a cookbook, but it’s as much about the healing process of cooking as it is about delicious recipes. It’s about acknowledging the fears and anxieties many of us have when we get in the kitchen, then learning to let them go in the sensory experience of working with food.

It’s about slowing down, honouring the beautiful act of feeding yourself and your loved ones, and releasing the worries about whether what you’ve made is good enough.

It is a generous mix of essays, stories, and nearly 100 dazzling recipes, Good Enough is a deeply personal cookbook. Its subject is more than Smoky Honey Shrimp Tacos with Spicy Fennel Slaw or Sticky Toffee Cookies; ultimately it’s about learning to love and accept yourself, in and out of the kitchen.

Good Enough: A Cookbook: Embracing the Joys of Imperfection and Practicing Self-Care in the Kitchen is available at Amazon.com and Indigo.ca.    (more…)

Sopa Azteca

Sopa Azteca

Sopa Azteca, Unbelievably Vegan: 100+ Life-Changing, Plant-Based Recipes: A Cookbook by Charity Morgan. Photography by Emily Dorio.

Unbelievably Vegan: 100+ Life-Changing, Plant-Based Recipes: A Cookbook

Whether you’re new to plant-based eating or already a convert, when you cook vegan with Charity Morgan, private chef to elite athletes and rock stars, you may be leaving out the meat, dairy, and eggs, but you won’t be missing out on the flavour and indulgence of all your favourite comfort foods.

In her highly anticipated first cookbook, Charity lays out a plan for anyone who wants to eat less meat—whether they are looking to go completely vegan or just be a little bit more meat-free. Pulling inspiration from her Puerto Rican and Creole heritage as well as from the American South, where she lives with her family, Charity’s recipes are full of flavour. Think Smoky Jambalaya; hearty Jerk-Spiced Lentils with Coconut Rice & Mango Salsa; Jalapeño-Bae’con Corn Cakes with Chili-Lime Maple Syrup; and a molten, decadent Salted Caramel Apple Crisp.

Unbelievably Vegan offers more than 100 recipes for living a meat-free life without giving up your favourite rite comfort foods. Charity guides readers on how to use oyster mushrooms to stand in for chicken and how to spice walnuts to taste like chorizo! She proves that vegan food can be fun, filling, healthy, and above all else unbelievably delicious. (more…)

Thai Red Curry Squash Soup

Thai Red Curry Squash Soup

Thai Red Curry Squash Soup, Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season by Christopher Kimball. Photography by Connie Miller of CB Creative.

Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season by Christopher Kimball

Move vegetables into the centre of your plate from the realm of sides and salads with this vegetable-cooking bible of more than 250 full-flavour recipes, from James Beard and IACP award winner Christopher Kimball’s Milk Street.

Chili-spiked carrots. Skillet-charred Brussels sprouts.  Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the centre of your plate.

To get a vegetable education, we traveled to Athens to learn how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon.

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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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