Every time I see huge Brussels sprouts they make their way into the grocery cart, regardless of what was on that list. Costco has ginormous ones right now! Earthiness from the sprouts. Bacony bacon. Tang from the feta. Tartness from the craisins. A pop of sweet nuttiness from the candied pecans. And an acid pop from the balsamic glaze. Perfection. It’s so darn delicious, easy, and it happens to be fabulously nutritious, so I make it all the time. It makes a great stand-alone breakfast because of the bacon. It’s a fabulous dinner. And it’s a killer bbq sidekick. I hope you love it, too! Read More
#ReeDrummond @ReeDrummond #ThePioneerWoman #ThePioneerWoman #TheNewFrontier @TheNewFrontier
If you love Ree’s other books, you’ll love The Pioneer Woman Cooks: The New Frontier, too! It has a great mix of comfort food and healthy fare, frequently with thoughtful ideas of how to make subs to suit to your eating style. She’s got some recipes for everybody’s favorite personal appliances like the Instant Pots and slow-cookers, but also gives instructions on how to cook it if you’d rather stick with the oven. For the most part, she uses economical ingredients, but there’s a special surf and turf dinner with lobster tails and beef tenderloin. I love this one! But I’m most definitely already a big fan. 😊
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It was tough to decide which recipe to ask permission for. The Giant Cinnamon Roll is so good that it’s replacing the monkey bread I normally make on Christmas morning with Jacque Pepin’s quiche, bacon, and fruit salad, so I finally picked that one! And, you can make a lot of it ahead of time (Yeah, I marked it. Through step 8!) so it’s a great one for an easier morning! I love Scandinavian flavors at Christmas, so I may play with a little cardamom and orange in the icing then. Anyway, go make this and brighten your weekend! If you’re an espresso head like me, use espresso instead of coffee. Sooo good! A huge thanks to Ree Drummond for letting me share the recipe with you!Read More
#ElizabethPrueitt #ChadRobertson #Tartine @Tartine #ChronicleBooks @ChronicleBooks
Wow! I have been playing in the most lovely posh baking book! Tartine has some amazing and gorgeous projects to tackle when you’re feeling like something extraordinary and going the extra distance, when taking on the learning curve sounds fun. There’s also some much easier fare with a special spin when you’d just like to keep it simple, and enjoy a really nice treat.
They give measurements in both cups and weights where applicable, so you can work with whichever you prefer. Although it’s a little extra effort, I strongly prefer weights because it comes out perfectly every time.
The croissants in this book are the best I’ve ever made. The croissant dough, once you master it, is the base of other recipes in the book, so I’ll be making it again next week to make their breakfast rolls. They look way too tempting to resist. Thank you to Chronicle for letting me share the croissant recipe with you, and after that, I’ll share my most decadent croissant sandwich. It may seem horrifying to slice that beautiful croissant in half, but I promise it’s worth it! I’ve added in drawings of the folds and cuts for visual shorthand.Read More
#ErinGleeson @ErinGleeson #TheForestFeastMediterranean @TheForestFeastMediterranean #TheForstFeast #AbramsBooks @AbramsBooks
My dog eats earbuds. I put between 5 and 15 miles on my sneakers every day, and love listening to audiobooks while I’m out there on the trail. I keep leaving those earbuds on my desk, and find them fully munched when I go to grab them, so I’m usually trapped in my own head. When my mind wanders, it’s usually food-related. One day, my fantasy tv show popped into my head. The host would travel the world, and visit people’s gardens, and then follow them into the kitchen to see what they do with their produce. No 3 different dish segment. Nope. Just a slow paced visit with a lot of vegetables, chatting, and coffee. Or tea if that’s your thing. Sounds flippin’ wonderful, doesn’t it? I found that in book form! Well, at least the Mediterranean. She’ll have to work on the rest of the world later.Read More
#StevenRaichlen @StevenRaichlen #WorkmanPub @WorkmanPub #BrisketChronicles @BrisketChronicles #HorizonSmokers @HorizonSmokers
Steven Raichlen’s got a new book coming out tomorrow (April 30th), The Brisket Chronicles, and it is wonderful! I’m in love with this book and wish I’d gone with the hardcover already, as it is sure to be oh-so-very well used. He’s got everything in here from barbecue brisket favorites to his family’s holiday braised briskets and even brisket dessert. Like his other books, this has that same welcoming tone and desire to teach you how to get everything just right. His instructions are casual, yet really thorough. If you want to become the brisket master, he’ll help get you there. I was delighted to see that Steven smokes on the exact same smoker that I do, a Horizon RD Marshal that I lovingly refer to as Billy Bob. Spoiler alert – No, he never tells us what he’s named his smoker.
A huge thanks to Workman Publishing for letting me share the recipe for Real Deal Holyfield Brisket Breakfast Tacos with you! I’ll tell you all about the rest of the book afterwards!Read More
@RylandPetersAndSmall @RylandPeters #RylandPetersAndSmall #RylandPeters #tapas
A million years ago, or 23 to be slightly more accurate, my husband and I traveled around Spain, Portugal, and Morocco on our honeymoon. The trip was beyond amazing! The Prado Museum and Plaza Major in Madrid were fabulous. The salt-crusted fish and possibly skinny dipping on the coast in Marbella were delicious. And in Seville, we fell desperately in love with the flamenco shows and Maria Luisa Park. And the tapas and thick hot chocolate. Tapas everywhere. It’s a garlic-lover’s dream.Read More
#milkstreet #tuesdaynights #christopherkimball
Oh, I just love what they’re up to over at Milk Street! Milk Street Tuesday Nights is filled with global recipes, but made totally doable for a week night. It’s a very relaxing book to work with. I frequently scale up the seasoning when I cook, and find that I just don’t need to with this book. There’s not an apologetically seasoned bite to be found. Our taste buds were really happy with everything. Well, I still scaled up the garlic a little, but not nearly as much as I usually do. Great stuff!
If you haven’t seen the show yet, it’s a really neat one. They have a lot of my (and probably yours if you’re reading this) culinary heroes on as guests, so you get a lot of points of view, and flavor injections coming to the party.