Paella with Chorizo excerpted from Men with the Pot Cookbook: Delicious Grilled Meats and Forest Feasts by Kris Szymanski and Slawek Kalkraut.
Join the Men with the Pot and make a memorable meal! Learn to cook over the fire and enjoy a bit of bushcraft or use your grill for mouthwatering meats, rustic bakes, and more.
People often ask the Men with the Pot “what’s behind the name?” The answer is simple: when they started out, they were just two men with one pot who wanted to do something big!
Their aim was to light a fire and inspire others to follow the same path—cooking whatever brings them joy. Kris and Slawek’s eye-catching videos have done just that, propelling that humble idea into a concept reaching tens of millions of fans every month. (more…)
Raspberry pancake cake, excerpted from The Nordic Baker: Plant-Based Bakes and Seasonal Stories from a Kitchen in the Heart of Sweden by Sofia Nordgren.
In The Nordic Baker, Sofia Nordgren guides you through a year of plant-based Nordic cakes, buns, breads, cookies and crackers and invites readers to keep things simple, go back to basics and cook with nature in mind.
From Thumbprint cookies, Kladdkaka and Rhubarb galette in springtime, Raspberry and cardamom cupcakes when the weather begins to warm up, and a Midsommar cake for summer celebrations, through to Lingonberry roll cake, pear tart and cardamom rolls for cozy fall nights and Gingerbread bundt cake, Saffron buns and Semlor for snowy winter days.
Set to the backdrop of stunning location photography and interspersed with advice on embracing the Nordic lifestyle, bringing the outdoors into your home and tips on seasonal slow living, this is a charming celebration of a magical corner of the world and the wonderful food it has to offer. (more…)
Porchetta, Sweet Onions, Quince Aioli and Watercress Sandwich, excerpted from The Dusty Knuckle: Seriously Good Bread, Knockout Sandwiches and Everything In Between by Max Tobias. Photography by Matt Russell.
Full of practical, easy-to-follow instructions for mixing, fermenting and shaping, The Dusty Knuckle cookbook includes everything you need to know to get to grips with dough at home. From legendary Potato Sourdough to unforgettable Focaccia, there are plenty of savoury bakes to enjoy. Delicious, buttery goodness follows, starting with sweet, yeasted doughs, then moving to pastry and much more. These detailed chapters prove that there really is no better satisfaction than baking from scratch.
As well as the step-by-step baking guides, you’ll find an epic collection of recipes for Dusty Knuckle’s infamous two-hander sandwiches and moreish soups, herby salads, and citrusy sauces to enjoy on, in and with bread. Whether it’s Meatballs with Melted Cheese or indulgent Porchetta; Squash, Crispy Sage and Chilli Butter or Charred Hispi with Romesco, there’s something for everyone.
The Dusty Knuckle: Seriously Good Bread, Knockout Sandwiches and Everything In Between by Max Tobias is available at Amazon.com and Indigo.ca. (more…)
Roasted Rhubarb Ice Cream, Great Scoops: Recipes from a Neighborhood Ice Cream Shop by Marlene Haley and Amelai Ryan. Photography by Christian Lalonde.
Ice cream really does make everything better. Compiled with love by the team at The Merry Dairy, Great Scoops features a cheerful collection of 80 easy, custard-style and vegan ice creams and delectable desserts.
From hibiscus & passion fruit and bourbon black cherry to triple chocolate and caramel popcorn, this exciting new cookbook also includes recipes for signature sauces, toppings, and baked goods (say hello to chocolate chip cookies and meringue kisses). Best of all, the ice creams are nut-free, sesame-free, (and some even gluten-free). What can we say? This is good mood food at its best.
And for those who are new to ice cream making, have no fear: the book includes a chapter covering everything there is to know about making both dairy and vegan ice creams and frozen desserts at home. Great Scoops is a captivating cookbook about artisanal ice cream, the people who craft it and the community that loves them for it.
Featuring satisfying mains like One-Pan Honey-Glazed Brisket and Grilled Mediterranean Lamb Chops, recipes for every craving like the Real Meat-Lover’s Pizza, White-Sauce Zucchini Lasagna, and Carnivore Waffles, and even decadent desserts like Yogurt Cheesecake with Blueberry-Lemon Compote, The Carnivore Code cookbook is sure to please every palate.
Coming complete with a pantry guide to help readers rid their kitchens of toxic plants and so-called health foods, while stocking up on the least toxic fruits and vegetables (like squash, peaches, strawberries, and apples), this cookbook will be an essential resource for anyone interested in transforming their health with the carnivore diet.
The Carnivore Code Cookbook: Reclaim Your Health, Strength, and Vitality with 100+ Delicious Recipes is available at Amazon.com and Indigo.ca.
Baked Zucchini with Italian Meat Sauce, excerpted from Mangiamo by Mark Perlioni and Angela Persicke. Page Street Publishing Co. 2022. Photo credit: Angela Persicke.
From delicious homemade pasta to spot-on risottos to fan favourite gelato, bring the best dishes of Italy to your own kitchen with the help of Italian-American chef Mark Perlioni and Angela Persicke’s standout recipes.
Mark’s journey to reconnect with his Italian roots and lifelong love of cooking combine for delicious results―like Sweet Potato Gnocchi with Rosemary Garlic Brown Butter Sauce, Italian Sausage Lasagna and Chianti Braised Beef with Creamy Cheese and Spinach Polenta. Foundational recipes for pasta dough, homemade sauces and condiments and more level up into full meal showstoppers that you’ll find yourself making again and again.
Inspiration from Mark’s family recipes, trips to Italy and experimentation in Mark and Angela’s home kitchen help favourites like Chicken Piccata with Lemon Caper Butter Sauce, Lemon Parmesan Orzo, Italian Wedding Soup and Hazelnut Tiramisu blend the best of tradition with new innovations for restaurant-quality meals sure to please a crowd.
Torta de Lechón, excerpted from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook by Rick Martínez. Photography by Ren Fuller.
Join Rick Martínez on a once-in-a-lifetime culinary journey throughout México that begins in Mexico City and continues through 32 states, in 156 cities, and across 20,000 incredibly delicious miles.
In Mi Cocina, Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels, the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places, these dishes will revitalize your pantry and transform your cooking repertoire.
Highlighting the diversity, richness, and complexity of (more…)
Matt Horn, one of Food & Wine’s ten “Best New Chefs” for 2021, is the most exciting new talent in American barbecue in years. His Horn Barbecue restaurant in Oakland, California, recently awarded a rare “Michelin Guide Restaurant” designation, has lines outside that run for blocks and hundreds of rave reviews in local and national media. The draw? Cooked-to-perfection meats rubbed, mopped, basted, and sauced the way good BBQ should be, plus comforting sides and fixins’ and inspired desserts and drinks. Now the restaurant’s secret recipes, and many more from Matt’s own personal repertoire, are revealed in the pages of this exciting, user-friendly, and beautifully photographed book.
Matt’s barbecue style, which he calls West Coast Barbecue, is original. Other barbecue cookbooks focus on one regional tradition, such as Texas or the Carolinas. Matt draws on both of those traditions—and recipes from them appear liberally in this book—but he draws on other traditions as well and adds his own California-style spin to the mix, by working in lots of veggies and fruits and by featuring things like poultry and seafood, which are non-traditional BBQ proteins.
Rookies who just bought their first backyard smoker (or who want to smoke on a standard grill) as well as seasoned BBQ veterans will find a whole world of new ideas in this authoritative guide to cooking low and slow over smoky, smoldering woods. It includes: (more…)
Chilled pea soup, Your Daily Veg: Innovative, fuss-free vegetarian food by Joe Woodhouse.
Bold, fuss-free cooking that just happens to be vegetarian, Your Daily Vegcelebrates 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.
Tomato, Courgette and Olive Pasta, One-Pot Vegan: Easy Vegan Meals in Just One Pot by Sabrina Fauda-Rôle. Photography by Rebecca Genet.
Bringing together classic dishes and fresh recipe ideas, One-Pot Vegan teaches you how to cook over 80 vegan meals in just one pot.
From weeknight essentials to gatherings and celebrations, there’s something for every occasion. Start your day with Banana and Almond Pancakes, try your hand at a speedy Gnocchi and Spinach Pasta, ready in just 15 minutes, and cook up a rather impressive Dried Tomato Risotto.
Filled with inspiration for simple, healthy, delicious vegan meals, One-Pot Vegan contains a wide variety of ingenious recipes, perfect for any night of the week.