Vegetarian

Burrata & Heirloom Tomato Salad
Burrata & Heirloom Tomato Salad

Burrata & Heirloom Tomato Salad excerpted from Boards and Bites: Food Styling and Homemade Recipes for Elegant Party Planning by Melissa Francis.

Boards and Bites: Food Styling and Homemade Recipes for Elegant Party Planning by Melissa Francis

Learn the art of food styling with olives, grapes, cheese, jam, crackers, nuts and other treats with Melissa Francis’ charcuterie board recipe book Boards and Bites.

Be the hostess with the mostest! Learn the secrets of great food styling to elevate your charcuterie board creations. Boards and Bites is the perfect book for novice and experienced board creators alike. With accessible recipes and instructions, Melissa Francis shows readers how to create memorable spreads for every holiday party or festive occasion.

Beautiful charcuterie spreads all in one place! Display your wine, fruits, nuts, jam, cheese, and bread in the most pleasing way. Boards and Bites are full of accessible recipes, board-building basics, and food styling techniques. Get the behind-the-scenes story of how and why Francis creates her lovely charcuterie boards while you create your own divine bites with this charcuterie board recipe book.

(more…)

Noma 2.0: Vegetable, Forest, Ocean
A Pile of Pies

A Pile of Pies

Lobster with Fragrant Flowers

Lobster with Fragrant Flowers

Trout Roe and Egg Yolk

Trout Roe and Egg Yolk

Noma 2.0: Vegetable, Forest, Ocean

There’s a reason Noma sits atop the list of the world’s best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that’s unique in the world of dining. As the New York Times’s Pete Wells wrote recently in praising Noma’s flavours, “sauces are administered so subtly that you don’t notice anything weird going on; you just think you’ve never tasted anything so extraordinary in your life.” In Noma 2.0, René Redzepi digs deep into the restaurant’s magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail.

Noma 2.0—the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water—is about true seasonality, from wild game in the fall to just-picked peas in the summer. It is about using only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary—a mushroom, a chicken wing, often through fermentation—to develop haunting, memorable flavours. (more…)

Malian Peanut Stew
Malian Peanut Stew

Malian Peanut Stew excerpted from from Vegan Africa: Plant-Based Recipes from Ethiopia to Senegal by Marie Kacouchia © Éditions La Plage, 2021.

Recipe from Vegan Africa: Plant-Based Recipes from Ethiopia to Senegal by Marie Kacouchia © Éditions La Plage, 2021.

Drawing from the cultures and traditions of more than 15 countries, years of cooking expertise, and cherished memories from her own childhood on the Ivory Coast, Marie Kacouchia takes us on a tour of flavourful, healthy, naturally plant-based African dishes. Explore over 70 irresistible recipes for main courses, rice dishes, sauces, snacks, desserts, and drinks, including:

  • Peanut Hummus
  • Cassava Tabbouleh with Radishes and Herbs
  • Yassa Burger
  • Paprika-Spiced Plantain Chips
  • Sweet Potato and Ginger Loaf
  • Coconut Rice Pudding
  • Lemongrass Lemonade, and so much more! 

Vegan Africa guides you through diverse vegan cuisine from Ghana to Ethiopia, from Nigeria to South Africa. Kacouchia also shines a spotlight on the superfoods—like cacao, garlic, ginger, and sweet potato—that make these recipes both mouthwatering and packed with vital nutrients. Whether you’re a newcomer to African cuisine or looking to make familiar favourites, Vegan Africa will help you bring healthful, delicious dishes to your kitchen. (more…)

Vegetable Ragu
Vegetable Ragu

Vegetable Ragu excerpted from Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin. Copyright © 2022 Bri Beaudoin. Photography by Anguel Dimov.

Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin. Copyright © 2022 Bri Beaudoin. Photography by Anguel Dimov. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.

Bri Beaudoin, creator of the popular blog Evergreen Kitchen, has been captivating her fans with delicious and healthy vegetarian recipes for years. While we all know that a home-cooked meal is the best for our budgets and our health, the idea of cooking dinner on weeknights can feel like a chore. With many of us eating more veggie­forward meals, it’s no wonder busy home cooks are craving tasty vegetarian recipes that everyone at the dinner table will love.

Evergreen Kitchen is bursting with beautiful, flavourful recipes that just so happen to be vegetarian. The recipes provide much-needed inspiration for delicious weeknight mains that are sure to make your taste buds sing, and a sprinkling of simple, yet scrumptious, desserts for those who like to end their meal with something sweet. Whether you want to cook a vegetarian meal one night a week or every night, Evergreen Kitchen is packed with over 110 recipes to make it happen with dishes that satisfy the heartiest of appetites like Veggie Skillet Pot Pie and Cheesy Chipotle Quinoa Bake to Spicy Miso Ramen and Sheet-Pan Veggie Fajitas. (more…)

Roman Stuffed Tomatoes
Roman Stuffed Tomatoes

Roman Stuffed Tomatoes excerpted from Pasta Grannies: Comfort Cooking: Traditional Family Recipes From Italy’s Best Home Cooks by Vicky Bennison. Copyright photography © Lizzie Mayson.

Pasta Grannies: Comfort Cooking: Traditional Family Recipes From Italy’s Best Home Cooks

Spending time with our family and friends has never felt so important—and so often this means cooking for the ones you love.

Who better to take inspiration from than Pasta Grannies who have spent their lifetimes plating up comfort and connection? Vicky Bennison, the author of the bestselling Pasta Grannies cookbook, brings more heart-warming recipes and stories from our favourite Italian grandmothers in this easy-to-follow, crowd-pleasing recipe book shows you how to make authentic Italian food that everyone will enjoy.

Discover 91-year-old Pina’s chestnut gnocchi with walnut pesto, lovingly made with ingredients she grows around her home in Liguria; or 99-year-old Marietta’s special tagliatelle recipe, which is not really a recipe at all but a reflection of her vegetable garden, the Calabrian countryside and the changing seasons. As well as meat, seafood and vegetable pasta recipes, chapters cover pizzas, pastries and pies, rice and pulses, dairy and herbs, nuts and spices. (more…)

Baked polenta with feta, béchamel, and za’atar tomatoes
Baked polenta with feta, béchamel, and za’atar tomatoes

Baked polenta with feta, béchamel, and za’atar tomatoes excerpted from Ottolenghi Test Kitchen: Extra Good Things” Copyright © 2022 by Yotam Ottolenghi LLP. Photographs copyright © 2022 by Elena Heatherwick.

Ottolenghi Test Kitchen: Extra Good Things: Bold, vegetable-forward recipes plus homemade sauces, condiments, and more to build a flavor-packed pantry: A Cookbook by Noor Murad and Yotam Ottolenghi

Extra Good Things is all about the secret culinary weapons—condiments, sauces, dressings, and more—that can make a good meal spectacular. The abundant, vegetable-forward recipes in this collection give you a delicious dish plus that special takeaway—a sauce, a sprinkle, a pickle!—that you can repurpose time and time again in other recipes throughout the week, with limitless opportunity. These extras help you stock your fridges and pantries the Ottolenghi way, so you can effortlessly accessorize your plates with pops of texture and colour, acidity and heat, and all the magical flavour bombs that keep you coming back for more.

And this is where the fun really begins, with extras like marinated feta, featured in a dish of oven-braised chickpeas, that can then be spooned onto your favourite salad or swirled into soup. Slow-cooked za’atar tomatoes top a polenta pizza for dinner but will also make the best-ever bruschetta or pasta sauce. Or a crispy, crunchy panko topping full of ginger, shallots, and sesame that you first meet on soba noodles but you’ll want to put on . . . well, just about everything. (more…)

Eggplants with Chickpeas and Tomatoes
Eggplants with Chickpeas and Tomatoes

Eggplants with Chickpeas and Tomatoes excerpted from Forever Beirut: Recipes and Stories from the Heart of Lebanon by Barbara Abdeni Massaad.

Forever Beirut: Recipes and Stories from the Heart of Lebanon

Beirut, nicknamed “Paris of the East,” is the capital of Lebanon. It is the culinary capital of the Arab world, with an unmatched cuisine that has ancient roots and is influenced by several civilizations and cooking styles, including Arab, Turkish, and French. It is one of the oldest cities in the world and one of the most cosmopolitan and religiously diverse in the region. Situated on the Mediterranean coast and flanked by the majestic Mount Lebanon, it boasts an abundance of flavourful ingredients and spices, including whole grains, fruits, vegetables, and seafood.

Written by renowned Lebanese chef and award-winning cookbook writer Barbara Abdeni Massaad, Forever Beirut is a collection of 100 easy-to-prepare recipes that celebrate Beirut’s rich culinary heritage, resilience, and healing power. It is Barbara’s way of honouring the city of her childhood, her dreams, her Lebanese family kitchen, and the food that roots her. It is filled with stories and anecdotes about the customs, food, people, and traditions, with sections for soups, salads, breads and savoury pastries, mezze, kibbeh, grilling, main dishes, pickles and preserves, and sweets. With beautiful food and location photography, Forever Beirut is a must-have for cooks who love healthful and delicious Middle Eastern food. (more…)

Ratatouille Tart
Ratatouille Tart

Ratatouille Tart excerpted from The Artful Pie Project: A Sweet and Savoury Book of Recipes by Denise Marchessault. Photography by Deb Garlick.

The Artful Pie Project: A Sweet and Savoury Book of Recipes by Denise Marchessault

Pie champion Denise Marchessault teams up with artist and photographer Deb Garlick for a visually stunning cookbook celebrating sweet and savoury pies. With whimsical illustrations and practical how-to images, The Artful Pie Project unlocks the secrets to a great pie.

(Pssst…it’s all in the pastry!)

Featuring over 50 recipes covering the pie spectrum from galettes, to pastry dumplings and slab crumbles-plus French Canadian classics such as Tourtière and Tart au Sucre.

Beyond pie, there are plenty of tips for dodging pie fails and creative ideas for using precious scraps of leftover dough.

(more…)

Afghan Yogurt with Eggplants
Afghan Yogurt with Eggplants

Afghan Yogurt with Eggplants excerpted from The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by Sally Butcher. Photography by Yuki Sugiura.

The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by Sally Butcher

In this upbeat guide to Middle Eastern vegetarian cooking, Sally Butcher proves that the region is simply simmering, bubbling, and bursting with sumptuous vegetarian traditions and recipes.

Written in her trademark engaging and knowledgeable style, Sally takes a fresh look at many of the more exciting ingredients available today in local grocery stores and supermarkets as well as providing a host of delicious recipes made with more familiar fare.

From fragrant Persian noodle rice to gingery tamarind eggplants, pink pickled turnips and rose petal jam, The New Middle Eastern Vegetarian is filled with aromatic herbs and spices, inspiring ideas and all the knowledge needed to cook wonderful vegetarian food from the Middle East and beyond. (more…)

Stir-Fried Garlic Scapes
Stir-Fried Garlic Scapes

Stir-Fried Garlic Scapes excerpted from Taste Tibet: Family Recipes from the Himalayas by Julie Kleeman & Yeshi Jampa. Photography by Ola O. Smit.

Taste Tibet: Family Recipes from the Himalayas by Julie Kleeman & Yeshi Jampa

Nourishing, simple, seasonal food that heals as well as fuels: This way of eating might be popular today, but it has been traditional in Tibet for over 8,000 years. Taste Tibet is a collection of over 80 recipes from the Tibetan Plateau, written for today’s home cook.

Create comforting soups and stews, discover the secrets of hand-pulled noodles, and learn everything you need to know about making and eating momo dumplings, Tibet’s most legendary and addictive culinary export.

Alongside the recipes, award-winning food writer Julie Kleeman and Tibetan cook Yeshi Jampa, who run the Taste Tibet restaurant and food stall, interweave stories of Yeshi’s childhood in Tibet, and the shared love of food that brought them together.

(more…)