Serves 6 - 8
This gorgeous book explores the seasonal events and celebrations of the great estate—including house parties, debutantes, the London Season, yearly trips to Scotland, the sporting season, and, of course, the cherished rituals of Christmas. Jessica Fellowes and the creative team behind Downton Abbey invite us to peer through the prism of the house as we learn more about the lives of our favorite characters, the actors who play them, and those who bring this exquisite world to real life.
A Year in the Life of Downton Abbey is packed full of exclusive new photographs, with a delicious array of traditional British recipes adapted for modern kitchens: kedgeree, orange marmalade, asparagus tarts, cream of watercress soup, Irish stew, lemon barley water, meringues with red berries, parmesan straws, Christmas pudding with brandy butter and more. From the moment when the servants light the fires against the chill of January, through the last family game of charades and the servants’ Christmas ball, this magnificent book invites us to take part in twelve months in the life of Downton Abbey.
Makes 8 Pancakes
Who doesn’t love a pancake? Celebrated in all cultures and made with variety of ingredients, they are the ultimate comfort food. When food-blogger-turned-cookbook author Adrianna Adarme first moved to Los Angeles, she yearned for breakfasts that tasted like home, and so her pancake quest began. After mastering how to make the perfect fluffy buttermilk pancake recipe she was moved to experiment with different flavor combinations and unexpected toppings. The results are an outstanding collection of sophisticated and unusual pairings like ginger pear, chai tea, and chocolate pistachio pancakes, and on the savory side: cheddar bacon pancakes, smoked gouda potato pancakes, duck fat corn cakes, and kimchi fritters, plus old favorites updated like banana bread pancakes, red velvet silver dollars, and blueberry ricotta pancakes. Altogether, this is a wide-ranging collection of seventy-two sure-to-delight pancake recipes for breakfast, lunch, and dinner—each beautifully photographed in full color. Additionally, Adrianna gives the low-down on how to achieve the perfect batter for basic buttermilk, vegan, and gluten-free pancakes. There is a section with recipes for delicious syrups, simple glazes, and fruit-based toppings.
Makes 8 Servings
Serves 4 to 6
Serves 4 to 6
The Cuban Table is a comprehensive, contemporary overview of Cuban food, recipes and culture as recounted by serious home cooks and professional chefs, restaurateurs and food writers. Cuban-American food writer Ana Sofia Pelaez and award-winning photographer Ellen Silverman traveled through Cuba, Miami and New York to document and learn about traditional Cuban cooking from a wide range of authentic sources.
Cuban home cooks are fiercely protective of their secrets. Content with a private kind of renown, they demonstrate an elusive turn of hand that transforms simple recipes into bright and memorable meals that draw family and friends to their tables time and again. More than just a list of ingredients or series of steps, Cuban cooks’ tricks and touches hide in plain sight, staying within families or being passed down in well-worn copies of old cookbooks largely unread outside of the Cuban community.
Here you’ll find documented recipes for everything from iconic Cuban sandwiches to rich stews with Spanish accents and African ingredients, accompanied by details about historical context and insight into cultural nuances. More than a cookbook, The Cuban Table is a celebration of Cuban cooking, culture and cuisine. With stunning photographs throughout and over 110 deliciously authentic recipes this cookbook invites you into one of the Caribbean’s most interesting and vibrant cuisines.
Everyone knows New York City is the culinary epicenter of the United States. And while Manhattan gets Michelin stars and Brooklyn gets blogger hype, real culinary fanatics know that authentic ethnic food experiences happen in the restaurants of Queens. There, New York’s celebrated ethnic diversity is the most potent, with more than one million foreign-born residents. This means food lovers can travel the globe without using any vacation time: take a culinary tour of China, sip a frappe in Greece, dine on authentic Italian sausage—all without ever leaving Queens!
Queens: A Culinary Passport welcomes visitors to the borough, serving as your guide to more than 40 hand-picked ethnic restaurants and food stands, complete with chef profiles and recipes for recreating signature dishes at home. Also included are highlights of not-to-be-missed hidden spots, like ethnic grocery stores stocked with Greek essentials, fish markets that boast of visitors like chef Lidia Bastianich, and delis that turn out freshly made mozzarella and sopressata. For Queens novices, the book includes easy-to-follow subway directions and even detailed walking tours of each neighborhood, ensuring that your next trip to Italy, India, Greece, Latin America, and the Caribbean is only a borough away.
Makes 36 small doughnuts
In addition to the recipes, there is information on apple varieties, both heirloom and modern, apple lore and history, and even some fun family-friendly activities and recipes to make with the kids. A handy illustrated chart organizes the apple varieties so it’s easy to choose which is the right one for any recipe you make. With full-color photographs and charming botanical illustrations throughout, this beautiful book is both entertaining to read and practical to follow. So whether you are new to cooking with apples or a seasoned pro, it is sure to be a sweet and savory addition to your cookbook shelf.
Makes eight ½-pound loaves. The recipe is easily doubled or halved.
Cornmeal or parchment paper, for the pizza peel
Egg white wash (1 egg white plus 1 tablespoon water), for top of loaf
Based on overwhelming requests from readers at their interactive website BreadIn5.com, Jeff Hertzberg and Zoë François have returned to their test kitchens to build on the popular gluten-free recipes that appeared in their earlier titles for an entirely gluten-free bread cookbook. Gluten-Free Artisan Bread in Five Minutes a Day extends their revolutionary stored-dough method to yeasted and unleavened breads made without wheat, barley, or rye. With more than 60 recipes—as well as 100 black-and-white instructional photos and 40 gorgeous color images—the authors adopt the rich palette of world breads to their unique method. With this revolutionary approach, you CAN have mouth-watering gluten-free artisan bread in just five minutes a day!
All the treats are small so you can indulge without over-indulging. As Kathy says, "Indulge, it's not going to kill you." With family stories, backstage glimpses into The Real Housewives of New Jersey and beautiful color photography throughout, Indulge is the cookbook Kathy's legion of fans will be devouring this year.
Makes about 3 dozen
Yields 12 Deviled Egg Halves
Topping Ideas: Sweetened whipped cream, banana slices, fresh berries, or chopped peanuts.
Here is a delicious supper for two involving minimal effort and time. If you’ve made the chili jam, that’s most of it done. A rustic crusty bread and a log-like goat cheese (bûche de chevre) are perfect. Use some soft leaves such as lamb’s lettuce, baby spinach, and perhaps a little arugula. Avoid anything too peppery as goat cheese and chili jam are both strong flavors.
In addition to the recipes, the introduction offers a wealth of specific and invaluable advice on how to plan, preserve, and store your wares, starting with "Useful Equipment", "A Note on Ingredients", and "General Preserving Tips." This beautiful book is both entertaining to read—interspersed with anecdotes, literary quotations, and a little bit of history—and practical to follow. So whether you are new to preserving or a seasoned jam-maker it is sure to be a sweet and savory addition to your cookbook shelf.
We use this mix to zest up our fried chicken, but don’t let the name fool you—it’s great on all kinds of barbecued and grilled poultry. It’s got a mother lode of flavors from sweet to salty and everything in between.
Thoroughly blend all of the ingredients in a medium mixing bowl and transfer to a covered container. Keep in a cool dry place until needed.
Preheat the oven to 400°F. Place the turkey breast on a rimmed baking sheet. Using your ﬁngers, carefully loosen the skin on the turkey breast with your ﬁngers and spread the herb butter over the breast under the skin. Roast the turkey breast for 10 minutes. Reduce the oven temperature to 350°F. Pour the wine over the turkey and baste with some of the herb butter pan drippings. Continue to roast until an instant-read thermometer inserted into the thickest part of the turkey breast registers 170°F and the juices run clear when the turkey is pierced with a fork, basting frequently with the pan drippings, 45 minutes to 1 hour. Remove the turkey breast from the oven and let stand for 10 to 15 minutes. Scrape up the crusty bits from the pan and mix them into the pan juices and continue to baste the turkey breast while it cools slightly. Thinly slice the turkey breast. Spread the brie cheese lightly over both cut sides of the mini baguettes. Layer generously with turkey slices. Top each with a layer of ﬁg chutney.Herb Butter Preparation
Combine all the ingredients in a small bowl. Mix with a fork or silicone spatula until well blended. Place a sheet of plastic wrap or parchment paper on the work surface. Transfer the butter mixture to the center of the plastic wrap. Fold one long side of the plastic wrap over the butter. Form the butter into a smooth and even log, about 1 to 1¼ inches in diameter, then enclose completely in the plastic wrap. The herb butter can be prepared ahead. Refrigerate or freeze.Fig Chutney Preparation
Stir the coriander and cinnamon sticks in a heavy two-quart saucepan over medium-high heat until the spices are toasted and fragrant, about 1 minute. Immediately add the remaining ingredients. Reduce heat to medium-low and cook, covered, stirring occasionally, until the chutney is thickened to a jam-like consistency, about 30 minutes. Transfer the chutney to jars, cool completely. Cover and refrigerate or freeze up to 6 months. Canned ﬁgs or fresh plums are a great year-round alternative.
Makes 12–14 three-ounce pops
In a blender, pour all the ingredients and blend on high for 30 seconds. The mixture should be evenly but coarsely blended with some cherry bits swirled throughout. For a smoother texture, continue blending to your taste.
Pour the mixture into molds, insert handles, and place in the freezer. If using sticks, insert them after 15 minutes or when the mixture is ﬁrm enough for them to stand upright. Freeze until solid, 4 to 5 hours minimum.
Time: 40 minutes
The goal here is for the pasta and the sautéed vegetables to be done at about the same time. You need to manage both a pot of water for the asparagus and the pasta, and a large skillet or other heavy pan for sautéing the vegetables.
First, prep the vegetables and grate the cheese, and while you’re doing that, put a large covered pot of salted water on to boil and cook the asparagus. Break off and discard the tough ends of the asparagus spears and cut them into 2- inch pieces. When the water is at a boil, blanch or steam the asparagus for a minute or two until vivid green and barely tender. Set aside.
Keep the water boiling to be ready for the pasta. In a large skillet or pan, on medium- high heat, warm the oil. Add the garlic, red onions, and carrot sticks. Sauté for a minute or two, stirring frequently. Stir the pasta into the pot of boiling water, and cook. Add the bell peppers and zucchini to the skillet and continue to sauté for a few minutes. Add the cooked asparagus and the tomatoes and wine, which will quickly bubble and steam. Add the salt and finish cooking the vegetables until just tender. Stir in the peas and basil. If you are using frozen peas rinse them with boiling water before adding. Season with black pepper and add more salt to taste. When the pasta is al dente, drain it, reserving about 1⁄4 cup of the cooking water. In a large serving bowl, toss the pasta with about half of the grated cheese and the reserved cooking water. Drizzle the pasta with a little olive oil if you like. Top the pasta with the vegetables, sprinkle on the rest of the cheese, and serve right away.
Whisk together the vinegar, shallots, and honey in a large bowl, then slowly whisk in the olive oil to emulsify the vinaigrette. Season to taste with salt and pepper.
Toss the arugula, walnuts, and cooked beets with the vinaigrette. Arrange on individual plates, top with avocado cubes and crumbled goat cheese, and serve.
Serves 6 to 8
Blanch the beans:
Bring a large pot of salted water to boiling over high heat, add the beans and cook until crisp-tender—3 to 4 minutes. Drain in a colander and rinse under cold water to stop the cooking.
Cook the beans:
Heat the oil and butter in a large sauté pan over medium heat. Add the shallots and garlic and sauté until shiny and aromatic—2 minutes. Stir in the beans, hazelnuts, salt, and pepper. Sauté until the beans arc warmed thro ugh and nuts are evenly distributed. Transfer to a platter and serve immediately, family style.
Make it parve:
Use margarine or olive oil instead of butter.