When the farmers' markets start in earnest in April and May, Minnesotans' pent-up desire for fresh, flavorful produce is answered immediately by rhubarb, spring onions, and tender lettuces. Within just a few weeks, the bounty has expanded exponentially and, before too long, those connected to a crop share or whose market basket is perhaps a bit too accommodating may be wondering: Just what should I do with fennel? And how can I possibly consume all of this spinach?
Tricia Cornell comes to the rescue in Eat More Vegetables, 135 recipes arranged seasonally to correspond with our northern plenty, from a refreshing cold beet soup in the heat of summer to a healthy and comforting butternut squash chili for cold winter nights; from zucchini fritters any kid will love to an adults-only melon-vodka slushie. But this book brings value far beyond creative recipes. Introductions to the many vegetables, fruits, and herbs stacked on farmers' tables and in the grocery store help home cooks see delicious possibilities in kale, cabbage, or tomatoes, while tips for preparation and storage encourage us to make the most of our growing season and extend the goods through fall and into winter, until the markets open up once again.
Tricia Cornell is a writer for The Heavy Table online food magazine and for Twin Cities Business, a former editor for Minnesota Parent and Minnesota Good Age, and a veteran CSA subscriber to Hog's Back Farm of Arkansaw, Wisconsin.
A professional pastry chef for twenty years, Janice Feuer has translated delicious, traditional American and French bakery and sweet favorites into healthier, sugar-free alternatives while maintaining the excellent taste, lightness, texture, and appearance one would expect in fine baked goods.
Everyday favorites to celebration specialties are included, from the classic American Beauty Apple Pie, Cranapplenut Muffins, and Cinnamon Swirl Raisin Bread to the rich, tempting Black Forest Torte, Stawberry Custard Cake, and Raspberry Cream Roll.
On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean.
In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine -- and the way it leaves you feeling satisfied afterward. The book is organized by spice, detailing the ways certain spices complement one another and how they flavor other foods and creating in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The more than one hundred tantalizing spice categories and recipes include:
- Beef Shish Kabobs with Sumac Onions and Parsley Butter
- Chickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion, and Tahini
- Crispy Lemon Chicken with Za'atar
- Golden Gazpacho with Condiments
- Fried Haloumi Cheese with Pear and Spiced Dates
Absolutely alive with spices and herbs, Ana Sortun's recipes will intrigue and inspire readers everywhere.--Los Angeles Times
Endless Mealtime Possibilities and Spectacular Flavors
As every sweet potato lover knows, it's more than just a holiday side dish-it's one of the world's healthiest and most flavorful foods In this unique collection bursting with over one hundred recipes, you'll find easy-to-make dishes that highlight the natural and delicious flavors of this versatile vegetable.
Enjoy sweet potatoes year-round with recipes for appetizers, soups, main courses, side dishes, and even breakfasts and desserts
Tempt your taste buds with:
- Orange Butter Sweet Potato Waffles
- Andouille Sausage and Sweet Potato Soup
- Sweet Potato Dumplings
- Spiced Sweet Potato Chips
- Candied Sweet Potatoes
- Easy Caramel Sweet Potato Pie
- And more
Start cooking today and you'll discover why so many people are in love with The Sweet Potato Lover's Cookbook.
Filled with recipes for breads, broths, and bold dishes such as Garlic Herb Focaccia, Pork Roast with Garlic and Sage, and Roasted Garlic Mashed Potatoes, garlic takes center stage in this handy pocket-size book featuring the world's favorite seasoning.
Apple Cookbook features 140 recipes, sweet and savory, easy and delicious, featuring America's favorite fruit in dishes perfect for every meal. Try Apple Cheddar Crepes, Apple Ring Fritters, Apple Banana Bread, Iced Apple Tea, Curried Chicken Salad, Grilled Tuna with Apple Chutney, Cider-Braised Chicken, Pork Chops with Apple Cream Sauce, French Apple Tart, Apple Turnovers, Peach and Apple Pie, Apple Lemon Cake, Apple Blackberry Crisp, and Pumpkin-Apple Pie.
Accented by full-color photos and drawings, Hugh Carpenter and Teri Sandison's Hot Pasta offers tips on how to make your own from scratch (it's not as hard as you'd imagine ) and how to identify all of the different pasta shapes.It also includes fifty easy pasta recipes from the authors of the bestselling Hot cookbook series. Dishes featured: - California Lo Mein
- Mediterranean Pasta with Seared Tuna
- Pan-fried Pasta with Clams
- Pasta with Olives
- Southwest Lamb Lasagna
- Thai Primavera with Coconut Chiles and Limes
- Tomatoes and Artichokes
Try wonderful squash and zucchini dishes throughout the year-from the summery, delicate flavors of the zucchini to the robust, mature qualities of autumn and winter squash. Thirty-five recipes ranging from soups, casseroles, and quiche to strudel and muffins show the diversity of these wonderful ingredients. With preparation tips and everything you ever wanted to know about squash and zucchini, this colorful cookbook includes recipes like cream of butternut soup served in a squash vessel and savory zucchini fritters. There are dishes here for every season and every palate. Enjoy baking, stuffing, pureeing, and even pickling a tasty variety of squash and zucchini.
Now with a revolutionary gluten-free pizza dough recipe, Pizza on the Grill just got a whole lot better. The original edition has been the best-selling grilled pizza book since it was published in 2008. Just when you thought it couldn't get any better, this brand-new edition makes pizza accessible to those who have to -- or want to --cut out gluten from their diet. Bigger and better, this expanded edition includes step-by-step instructions for working with regular and gluten-free pizza dough.
Pizza and Grilling -- a sure-fire combination. Americans love pizza and Americans love to grill. Put them together and you have your own at-home version of a wood-oven pizza, straight from your gas or charcoal grill. In this expanded edition of Pizza on the Grill, you get a delicious, easy-to-work-with gluten-free dough, 10 new creative recipes along with all the original to-die-for recipes for kid-friendly, dessert, and knock-your-socks-off pizzas--plus nibbles & noshes, and more.
Addictively delicious pizzas to satisfy every craving. You can stick with the classics and fire up All-American Pepperoni Pizza or Very Cheesy Pizza, or indulge yourself with Kung Pao Cashew Chicken Pizza. Explore new culinary shores with Smokin' Salmon Pizza and Day after Thanksgiving Pizza or have a field day at the farmer's market and enjoy Fire-Roasted Veggie Pizza and Pumpkin Palooza Pizza.
Pizza isn't just for dinner anymore. Surprise and delight your brunch guests with Artichoke Benedict Pizza, or serve up a memorable ending to your meal with Caramelized Pear and Roasted Walnut Pizza, Orange Chocolate Truffle Dessert Pizza, or the new heart-shaped Sweetheart Pizza. Authors Elizabeth Karmel and Bob Blumer give you the goods you need to make perfect pizza every time, whether you own a gas or charcoal grill. Wine pairings and other beverage suggestions as well as tasty nibbles and salads round out the book.