With Thanksgiving fast approaching, it seems like a good time to revisit the dessert possibilities. Of course, there would be mutiny if pumpkin pie weren’t involved, but have you considered the addition of Butter Rum Cream Pie or Bourbon Pear Crumble Pie? Or, how about taking traditions to the next level with Brown Butter Pumpkin Pie?
Two sisters from the Midwest gathered in Brooklyn and opened a first-rate pie shop. It seemed like the logical thing to do. Although they all had degrees in finance and the arts, a bust economy had them marshalling their resources as they found that sticking to a family tradition—they were at least the third generation to make a living from the kitchen—reaped delicious and tangible rewards.
“Healthy Recipes & Culinary Skills for the New Cook in the Kitchen”
There is no reason older kids can’t cook many dishes on the same level as most adults. If you can handle cooking without supervision, you can really develop your palate and your skills to create dishes you and grown-ups will truly enjoy. There are no cute presentations in Melina Hammer’s Kid Chef. This is a book about taste and freshness. Of course, there are kid favorites, such as Crispy Fish Sticks, but these are from scratch, with panko, lemon zest, freshly ground pepper and other delightful flavors.
The farmer's market beckons us with spring's arugula, peas, and asparagus and continues its siren call until the fall's first frost. We return with bags overflowing with berries, new potatoes, sugar snap peas, and herbs to plant in the garden. Of course there are tried-and-true recipes that we fall back on each year to use up the produce, but new inspiration is always welcome. Southern Living's Farmer's Market Cookbook is a great resource for "celebrat[ing] the seasons with fresh-from-the-farm recipes."
When author Ashley Rodriguez and her husband realized that most of their evenings at home were spent either staring at the computer or TV screens, eating different versions of takeout, and nonstop child-rearing, they decided to mix up the normal routine with a once-a-week date night for themselves. Date Night In: More than 120 Recipes to Renew Your Relationship contains delightful and romantic recipes that you and your significant other can create together, carving out that alone time to cook, talk, and rekindle an intimate relationship.
Inexpensive, protein-rich, and easily cooked: the egg. The egg has been one of the most valuable foodstuffs since the Prehistoric Age. Bird eggs have been used and consumed wherever birds (mostly chickens) are domesticated. “Scrambled eggs” originated in 17th-century France. They pair well with acidic fruit juices, and “dried eggs” first developed during the 19th century and were used predominantly for soldiers in World War II. Why are they so popular? Eggs work in both sweet and savory meals, including many baked goods such as cakes and pies.
Want to make a lovely hostess gift or start a delightful family tradition? Gorgeously photographed and utterly useful, Alison Walker’s Handmade Gifts from the Kitchen has recipes that are both elegant and inspired. You can make your own Candy Canes, Marzipan, Baklava, and Cherry & Almond Biscotti. Or, go British with Turkish Delight (shades of C.S. Lewis), Rose Creams, Vanilla Caramels, and Tiffin.
Fried chicken. Cornbread. Sunday morning bacon. Apple Brown Betty. All of these delicious, home-cooked foods traditionally come out of a cast-iron skillet. At my house, we have three or four of them that have been passed down through generations. While Ellen Brown’s New Cast Iron Skillet Cookbook has takes on these basic things, it opens a wider range of flavors and techniques from around the country and around the world.
Looking for new ideas for weeknight dinners? Check out Weeknight Wonders: Delicious Healthy dinners in 30 Minutes or Less, by Ellie Krieger.
Glorious fruit and vegetables are a hallmark of harvests, but what do you do when you want to preserve the tastes for other times? Traditionally, the answer was to “put up” or preserve these wonderful things for later, sometimes combining them creatively and adding spices. A day of canning meant piles of produce, dozens of jars, and steam filling the kitchen for hours—usually on a hot summer day. Marisa McClellan’s Preserving by the Pint presents a different way to do this wonderful, traditional cooking without such a huge commitment of time and storage space.