Selections that Will Delight Your Inner Foodie
Mug CakesMug Cakes
Lemonade CookbookLemonade Cookbook
Kitchen RevelryKitchen Revelry
Rao’s On The GrillRao’s On the Grill
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Chocolate Souffles
Chocolate Souffles Chocolate Souffles are an impressive way to end any dinner party, especially a Downton holiday party! Serve with double cream or vanilla ice cream, and enjoy with coffee, espresso, or cappuccino.

Serves 6 - 8

These souffles would make an impressive dinner-party dessert for the Crawleys—take them straight to the table while they are at their full height. Serve with double cream or vanilla ice cream.
Ingredients butter, for greasing
1 tablespoon cocoa powder, mixed with 1 tablespoon superfine sugar, for dusting
½ cup dark chocolate, broken into pieces
2 tablespoons rum, brandy or espresso (optional)
4 egg yolks, beaten 6 egg whites
¼ cup superfine sugar
Powdered sugar, for dusting
    • Preheat the oven to 400°F.
    • Grease several ramekins with butter, not forgetting the rims, then dust with the cocoa powder and superfine sugar. Place on a baking sheet.
    • Place the chocolate in a heatproof bowl set over a pan of barely simmering water. Make sure that the bottom of the bowl does not touch the water. Stir occasionally until the chocolate has melted. Take the pan off the heat and stir in the alcohol or coffee, if using. Allow to cool slightly, then stir in the beaten egg yolks.
    • Place the egg whites in a large bowl and beat with an electric mixer until soft peaks have formed. Add the sugar in stages, beating after each addition, until you have a thick, glossy consistency.
    • Very gently fold the chocolate mixture into the egg whites until the two are just incorporated. Divide the mixture between the ramekins. Bake in the oven for 8-10 minutes until risen. Dust with powdered sugar and serve immediately.
A Year in The Life of Downton Abbey Seasonal Celebrations, Traditions, and Recipes Jessica Fellowes
A Year In The Life Of Downton Abbey
It’s 1924 and there have been many changes at Downton Abbey since the family and their servants first welcomed us there twelve years ago. A generation of men has been tragically lost at the front; children are once again breathing new life into the great house; a chauffeur now sits at the Grantham dinner table; and skirt hems continue to rise. Still, in the midst of all this upheaval, many things at Downton remain largely unchanged. Nanny still holds sway in the nursery, and there are still summer fetes to be organized, menus to be planned, and farms to be run.

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.

Gingerbread Pancakes
Gingerbread Pancakes These pancakes taste like Christmas on a plate. When made incorrectly, gingerbread makes my nose itchy—it’s the spices! But these pancakes are the perfect combination of spices and molasses. After eating a plate of these, all you’ll want to do is wrap presents in your PJs, while Vince Guaraldi’s “A Charlie Brown Christmas” blares in the background.

Makes 8 Pancakes

Ingredients for Dry Mix ¾ cup all-purpose flour
¼ cup whole-wheat flour
3 tablespoons dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon teaspoon ground ginger
¼ teaspoon salt
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
Ingredients for Wet Mix 1 cup buttermilk, shaken
1 large egg
1 tablespoon molasses
½ tablespoon unsalted butter, melted and cooled
Butter or vegetable oil, for the skillet
    • In a medium bowl, mix together the flours, sugar, baking powder, baking soda, cinnamon, ginger, salt, nutmeg, and cloves.
    • In a measuring cup or small bowl, measure out the buttermilk. Add the egg, molasses, and melted butter and beat until combined.
    • All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
    • Preheat your skillet over medium heat and brush with 1½ teaspoons of butter or a teaspoon of vegetable oil. Using a 1/4-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes, and then flip. Reduce the heat to medium-low and cook on the opposite sides for 2 to 3 minutes, or until golden brown.
    • Transfer the cooked pancakes to a baking sheet and place in a preheated 200°F oven to keep warm. Repeat the process with the remaining batter, adding more butter or vegetable oil to the skillet when needed. Serve immediately.
Pancakes 72 Sweet and Savory Recipes for the Perfect Stack Adrianna Adarme
Simple, delicious, sweet and savory pancakes for any time of day…

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.

Port-Poached Pears
Port-Poached Pears This dish is such a beauty to behold and so easy to prepare. Forgo the long hours baking in the kitchen and enjoy ringing in the new year!

Makes 8 Servings

Ingredients 4 firm but ripe Bosc pears
One 750-ml bottle port wine
1 cup water
1 cup sugar
1 cinnamon stick
4 whole star anise
One 2-inch-long piece orange peel (orange part only)
One 8-ounce container mascarpone cheese (Italian cream cheese)
    • Peel the pears in long strokes, creating a smooth outer surface. Cut the pears in half lengthwise and, using a spoon, scoop out the core, creating a hollow for the filling.
    • Combine the port and water in a large pot and bring to a boil. Add the sugar, cinnamon stick, star anise, and orange peel and lower to a simmer. Add the pear halves and simmer until tender when pierced with a wooden skewer, turning occasionally for even cooking, 15 to 30 minutes, depending on the ripeness of pears. Using a slotted spoon, transfer the pears to a platter to cool.
    • Remove the cinnamon stick, star anise, and orange peel from the cooking liquid and discard. Continue to simmer the liquid until the port reduction is thick and syrupy, stirring often, 30 to 45 minutes. Cool the syrup. (The pears and syrup can be prepared a day ahead. Cover the pears and syrup separately and refrigerate.)
    • Fill the hollow in each pear half with a dollop of mascarpone. Place 1 pear half on each plate. Drizzle the port syrup over each half and serve.
Kitchen Revelry A Year of Festive Menus from My Home to Yours By Ali Larter
Kitchen Revelry
Ali’s mouthwatering recipes and inspiring party ideas are broken down by month so you can take her lead through the seasons with celebrations such as an October Harvest Party, a January Detox, and a July Americana BBQ. Brimming with charm, beautiful and intimate photos, and Ali’s personal touch as a perfectly disheveled, sassy, effortless host, Kitchen Revelry will enliven and inspire your celebrations for years to come.
Moroccan Chicken
Moroccan Chicken Cold weather and busy days call for comforting dishes and minimal clean up efforts. This Moroccan Chicken is tender, easy to make, and only involves one pan. The recipe comes from bestselling author Jane Green’s first cookbook, which focuses on simple, nurturing foods that are perfect for the winter months. Right now, if you pre-order Jane’s new novel Saving Grace, you’ll receive a complimentary copy of Happy Food. Order before 12/29 to snag this great deal.

Ingredients 4 chicken legs, rinsed and patted dry, drumsticks and thighs separated
1 preserved lemon
1 cup Greek olives, pitted
10 dried dates, pitted and halved lengthwise
2 onions, sliced
3 cloves minced garlic
2 tablespoons olive oil
1 ½ teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon kosher salt
½ teaspoon ground turmeric
½ teaspoon paprika
¼ teaspoon ground cinnamon
Salt and pepper
Small bunch cilantro, finely chopped
    • Combine spices and seasoning, coat chicken, leave in fridge for one hour minimum.
    • When ready to cook, bring olive oil to sizzling and brown chicken in small batches, removing from pan when brown.
    • Add onion, and more oil if necessary, and scraping all brown bits from the pan, cook onion gently until golden brown.
    • Put chicken back in pan, cover and cook on medium heat for 20 minutes.
    • Remove rind from lemon, discard rest, and cut rind into strips.
    • Add lemon rind, olives and dates to chicken, stir, cover and cook another 20 minutes.
    • Garnish with chopped cilantro and serve with couscous or flatbread.
Happy Food Easy, Delicious Recipes for Your Family and Friends Jane Green
Happy Food
A recipe book straight from the heart of bestselling author Jane Green. Filled with desserts and entrées, appetizers and sides, each recipe is accompanied by a story from Jane about what that particular dish means to her, or how it features in her life, including some of the mishaps. A beautifully designed e-book, Happy Food is filled with gorgeous never-before-seen photographs.

Italy: Mozzarella en Carozza
Italy: Mozzarella en Carozza Every antipasti platter should include at least one dive into decadence, and this recipe fits the bill in a big way—en carozza translates to “in carriage.” Our version elevates that basic idea, combining the cheese with roasted pepper and anchovy for some additional flavor. But make no mistake: the cheese is the master of this creation. Allowed to cool for a few minutes, the individual sandwiches can be quartered into nearly bite-size portion.

Serves 4 to 6

Ingredients for Mozzarella en Carozza 2 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh basil
2 roasted red peppers, cut into 4 equal pieces
¼ teaspoon dried oregano
½ teaspoon chopped fresh garlic
8 slices white bread, crusts removed
6 ounces whole-milk mozzarella cheese, sliced ¼-inch thick
4 anchovy fillets
8 whole fresh basil leaves
2 cups canola oil
4 extra-large eggs, beaten
1 tablespoon grated Romano cheese
1 tablespoon chopped fresh flat-leaf parsley
Preparation for Mozzarella en Carozza
    • In a small bowl, combine the olive oil, chopped basil, roasted peppers, oregano, and garlic. Refrigerate, covered, for at least 1 hour.
    • Top a piece of bread with a slice of mozzarella, an anchovy fillet, 1 piece of roasted red pepper, and 2 basil leaves in that order. Cover with another piece of bread, and pinch the edges to enclose the fillings.
    • In a deep sauté pan or high-sided skillet over medium-high heat, heat the canola oil to approximately 325 F.
    • In a small bowl, combine the eggs, Romano cheese, and parsley. Dredge each of the sandwiches in the egg wash. Slide them into the hot oil and fry until the undersides are browned (you’ll need to hold each sandwich down slightly with a metal spatula while frying, to prevent the slices of bread from separating). Flip each sandwich and brown the other side.
    • Transfer the sandwiches to the paper towel—lined plate and allow to cool for several minutes. Serve while still warm with a side of lemon or Carmine’s Marinara Sauce.
Ingredients for Marinara Sauce ¾ cup olive oil
¾ cup thinly sliced garlic
½ cup chopped fresh flat-leaf parsley
1 cup chopped fresh basil
Four 28-ounce cans whole, peeled San Marzano tomatoes
1 tablespoon kosher salt
½ teaspoon cracked black pepper
1 cup grated Romano cheese
Preparation for Marinara Sauce
    • Heat the olive oil in a 5-quart (or larger) pot over medium-high heat. Add the garlic and cook until it browns, being careful not to let the garlic burn.
    • Add the parsley and the basil and cook for 1 minute. Add the tomatoes, salt, and pepper and bring to a boil. Reduce to a simmer and break up the tomatoes slightly with a wooden spoon. Cook for about 1 hour and 15 minutes, or until the sauce thickens.
    • Remove from the heat and fold in the cheese. You can use the marinara immediately, or refrigerate it for up to 2 weeks before using. If storing the sauce for later use, don’t fold the cheese until you’re ready to use it.
Carmine’s Celebrates Classic Italian Recipes for Everyday Feasts Glenn Rolnick with Chris Peterson
Carmine’s Celebrates
Carmine’s is founded on the twin concepts of deliciousness and Italian abbondanza. In their wildly popular Times Square flagship location and their other restaurants in New York City, Atlantic City, Las Vegas, Washington, DC, and Paradise Island, Bahamas, the tables are filled with giant platters of pasta, steaks, chicken, vegetables and more. And every single diner has a smile on his face. Now that concept comes home from the masters. In this new cookbook, Chef Glenn Rolnick teaches home cooks how to make more than one hundred dishes in happy-making quantities. Nothing is difficult to make, serve or store. Each dish uses grocery store ingredients and extracts the flavor of Italy from them so anyone can be an amazing cook. There is a special emphasis on “everyday” holidays, such as weekend family dinners, and also on traditional holiday food for Easter, Thanksgiving and Christmas.
Recipes include:
  • Crostini with Cannellini Bean Dip
  • Sea Scallops Wrapped in Pancetta
  • Mussels Fra Diavolo
  • Pasta Carbonara
  • Chicken Cacciatore

Cuba: Camarones Enchilados
Cuba: Camarones Enchilados Though always spicy, Cuban food is rarely hot. Despite the name, there is very little “chili” in this shrimp—just a touch of diced habanero to give it some bite and justify its reputation.

Serves 4 to 6

Ingredients 2 pounds large shrimp, shelled and deveined
¼ cup freshly squeezed lime juice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
1 large cubanelle (also known as Italian frying pepper), stemmed, seeded, and chopped
1 medium red onion, diced
4 garlic cloves, peeled and minced
1 cup diced tomatoes, fresh or canned
½ cup dry white wine
¼ teaspoon saffron threads
1 dried bay leaf
½ to 1 teaspoon fresh habanero pepper, stemmed and minced
1 cup red pimientos, drained and chopped
¼ cup fresh flat-leaf parsley, leaves and tender stems, finely chopped
¼ cup fresh cilantro, leaves and tender stems, finely chopped
Tabasco sauce
    • Place shrimp in a large glass bowl. In a small bowl, mix together the lime juice, salt, and black pepper and pour over the shrimp. Allow the shrimp to marinate, covered, in the refrigerator for up to 2 hours. Drain the shrimp and reserve the marinade.
    • Heat the oil over medium heat in a deep 12-inch skillet. Add the green pepper, onion, and garlic and sauté until the onion is soft and translucent, about 5 minutes. Add the reserved marinade, tomatoes, wine, saffron, and bay leaf and bring to a simmer. Reduce the heat to low and simmer, covered, for 10 minutes.
    • Add the shrimp and pimientos and simmer, covered, until the shrimp are fully cooked, about 5 minutes.
    • Remove the skillet from the heat and stir in the parsley and cilantro. Adjust the seasoning and sprinkle with Tabasco sauce to taste.
The Cuban Table A Celebration of Food, Flavors, and History Ana Sofía Peláez and Ellen Silverman
The Cuban Table

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.

Queens, NY: Papanasi
Papanasi Romanian Garden wasn’t exactly forthcoming on any of the happenings inside their kitchen. One of the problems is that the restaurant is constantly packed. Even during the afternoon lull experienced by many other restaurants, their dining room was filled with Romanians watching European sport and drinking beer. Since I couldn’t get the papanasi out of my mind, I took it upon myself to figure out how to make them. Recipe inspired by Roman Garden.
Ingredients 1 (16-ounce) container 1 percent low-fat cottage cheese
2 eggs
¼ cup granulated sugar
1 cup all-purpose flour
½ teaspoon baking soda
Canola oil, for frying
Apricot, raspberry, or cherry jam or preserves
1 (8-ounce) container sour cream
¼ cup water
    • In a large bowl, add cheese, eggs, sugar, flour, and baking soda. Gently mix to combine. Place in the refrigerator and let mixture sit for at least 1 hour.
    • In a heavy-duty medium pot, add enough canola oil to fill it at least halfway. Fasten a thermometer onto the pan and bring to 325° F over high heat. (If you don’t have a thermometer, sprinkle a dusting of flour over the oil — if it sizzles, the oil is ready to go.) Fill a small spoon with dough mixture and use another spoon to push it into the hot oil, cooking just a few minutes. (As you continue to cook, the oil will need to be tinkered with, lowering to medium-high if the donuts cook too quickly.) Use a slotted spoon, remove and transfer to a paper towel-lined plate. Repeat until all the donuts have been fried.
    • In a small bowl, add sour cream and thin out with water, using a spoon to combine. To serve, plate the donuts, spoon sour cream mixture over them, and add about a spoonful of jam or preserves on top.
Queens: A Culinary Passport Exploring Ethnic Cuisine in New York City’s Most Diverse Borough Andrea Lynn
Queens: A Culinary Passport

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.

Apples Doughnuts need not be a labor of love, and these simple drop doughnuts prove just that with their simplicity. Apple cider is boiled and reduced down to concentrate the flavor, while yogurt is added to a yeasted dough for a bit of tang. The sour-sweet combination makes for a super-tasty doughnut that can be shaken with powdered sugar or a cinnamon sugar. For a light and fluffy doughnut, make sure you don’t overmix the batter, which will stimulate the gluten in the flour and create a tougher texture.

Makes 36 small doughnuts

Ingredients 5 cups all-purpose flour
3 tablespoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon salt
½ cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs
½ cup plain yogurt
1 tablespoon vanilla extract
2 cups apple cider, boiled until reduced by half (1 cup total)
Vegetable oil, for frying
1 cup powdered sugar or 1 cup granulated sugar plus 1 teaspoon ground cinnamon, for serving
    • In a medium bowl, add the flour, baking powder, cinnamon, nutmeg, and salt. Stir to combine thoroughly and set aside.
    • In the bowl of an electric mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl, if necessary. Add the eggs one at a time, mixing until well incorporated, making sure to scrape the sides of the bowl between each addition.
    • Once the eggs are blended fully, add half of the dry ingredients and mix until well combined, about 1 minute. Pour in the yogurt and vanilla and mix briefly, until just combined. Add the remainder of the dry ingredients and mix until incorporated. These last 2 steps should take 1 minute total.
    • Add the reduced apple cider to the bowl and mix until just combined—there may be a few lumps. Cover the surface of the dough with a layer of plastic wrap and refrigerate until cold, 2 to 3 hours.
    • Turn the dough out onto a floured countertop and knead it briefly to even it out into a soft mound. The dough should be soft with a smooth surface; it won’t need much flour incorporated. Pat or roll the dough into a wide rectangular shape about 1 ½ inches thick. Using a knife, cut the dough into small 2-inch squares.
    • When you’re ready to fry the doughnuts, add about ½ inch of oil to a large sauté pan, and set the pan over medium heat. The oil is ready when it hits 375°F, or a small piece of dough dropped in bubbles quickly and floats. Using a small spatula, drop the doughnuts into the hot oil and fry, being careful not to overcrowd the pan. Cook on one side until golden brown, about 2 minutes, and turn over. Cook the other side until golden brown, another 2 minutes or so. When they’re brown, drain the doughnuts on several layers of paper towel or on a paper bag and cool slightly. Once they’re cool enough to handle, but still warm, either shake powdered sugar over them or toss in cinnamon sugar.
    • Any extra dough can be shaped, cut, and frozen for frying at a later date.
Apples From Harvest to Table Amy Pennington
Celebrate the variety of apples from the orchard to the kitchen with recipes for both sweet and savory dishes. Apples: From Harvest to Table is a wonderful collection of over 50 seasonal, easy-to-follow recipes for all kinds of delicious apple-based treats. The recipes run the spectrum from breakfast and brunch, salads, starters and mains, to pies, crumbles and cakes, and relishes and chutneys.

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.

Gluten-Free Baguette
Gluten-Free Baguette This beautiful and crispy loaf is the symbol of France. Our gluten-free version is just as gorgeous and delicious. We brush the top of the loaf with egg white wash to create a glossy crust, but in a pinch, water will do.

Makes eight ½-pound loaves. The recipe is easily doubled or halved.

Ingredients 6½ cups of gluten-free all-purpose flour
1 tablespoon granulated yeast
1-1½ tablespoons kosher salt
2 tablespoons sugar or honey
3¾ cups lukewarm water (100°F or below)

Cornmeal or parchment paper, for the pizza peel

Egg white wash (1 egg white plus 1 tablespoon water), for top of loaf

    • Mixing and storing the dough: Whisk together the flour, yeast, salt, and sweetener in a 5- to 6-quart bowl, or a lidded (not airtight) food container.
    • Add the water and mix with a spoon or a heavy-duty stand mixer fitted with the paddle.
    • Cover (not airtight), and rest at room temperature until the dough rises, about 2 hours.
    • The dough can be used immediately after rising, though it’s easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 10 days. Or freeze for up to 4 weeks in 1-pound portions and thaw in the refrigerator overnight before use.
    • On baking day: Dust the surface of the dough with rice flour, pull off a ½ -pound (orange-size) piece, and place it on a pizza peel prepared with cornmeal (use plenty) or parchment paper. Gently press and pat it into a log-shape with tapered ends, using wet fingers to smooth the surface. Allow to rest for about 40 minutes, loosely covered with plastic wrap or a roomy overturned bowl. During this time, the dough may not seem to rise much, which is normal.
    • Preheat a baking stone near the middle of the oven to 450°F (20 to 30 minutes), with an empty metal broiler tray on any shelf that won’t interfere with rising bread.
    • Brush the top with egg white wash, and then slash, about ½-inch deep, with a wet serrated bread knife.
    • Slide the loaf onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 35 minutes, or until richly browned and firm.
    • Allow to cool completely on a rack before eating.
    Adapted from Gluten-Free Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François.
Gluten-Free Artisan Bread in Five Minutes a Day The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours Jeff Hertzberg M.D. and Zoë François
Gluten-Free Artisan Bread in Five Minutes a Day
Americans are turning in record numbers to gluten-free foods as a means to health, and an often-quoted University of Maryland study estimates that 1 out of 133 Americans (1% of the population) have celiac disease (a debilitating auto-immune disease caused by gluten). As the gluten-free trend has grown, a much larger population is experimenting with the gluten-free lifestyle to treat health symptoms. And one of the number one items those on a gluten-free diet miss most is bread.

Based on overwhelming requests from readers at their interactive website, 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!

Itty Bitty Pecan Pies
Itty Bitty Pecan Pies Here’s Kathy’s take on the traditional pecan pie: itty bitty tartlets with delicate crust and scrumptious-but-not-too-sweet filling that’s laced with Amaretto and orange. Puts un po ’di qualcosa di qualcosa (a little somethin’-somethin’) Italiano in an all-American classic. And you won’t believe how easy it is to make.
Ingredients for Cream Cheese Pastry 4 ounces cream cheese, at room temperature
4 ounces (1 stick) unsalted butter, at room temperature
1 cup all-purpose flour
¼ teaspoon fine sea salt

Ingredients for Pecan Filling 4 tablespoons (½ stick) unsalted butter, melted and cooled to room temperature
¼ teaspoon fine sea salt
½ cup packed light brown sugar
½ cup light corn syrup
1 teaspoon vanilla extract
1 tablespoon finely grated orange zest
1 tablespoon Amaretto
1 large egg, beaten
1½ cups chopped pecans
36 pecan halves

Equipment Electric mixer
Two heavyweight nonstick 24-cavity mini muffin pans
2 ½-inch round cutter, or a glass, can, or bowl with an opening of that diameter
Small pastry tamper, optional
    • To make the pastry, combine the cream cheese and butter in a bowl and beat with an electric mixer for about 1 minute. Add the flour and salt and mix on medium speed just until a dough begins to form and the ingredients are incorporated. Flour your hands and pat the dough together in the bowl, folding it over on itself a few times to mix in any flour that remains on the surface. Form it into a ball, then flatten it into a disk, wrap it tightly in wax paper, and chill it in the refrigerator for at least 1 hour. (The pastry can be made 1 day ahead and kept tightly wrapped in the refrigerator. Let sit at room temperature for 10 to 20 minutes to soften.)
    • To form the pastry cups, on a lightly floured work surface roll the chilled dough inch. Use a 2½-inch round cutter to cut about 3 dozen rounds (reroll scraps as needed). Carefully transfer the dough rounds to the muffin cups and use a small pastry tamper or your fingers to mold the dough into the cups (if you are using your fingers, use a light touch to press the dough evenly across the bottom of each cup and up the sides). Transfer the pans to the refrigerator to keep the dough cold while you prepare the filling. (You can do this 1 day ahead; wrap tightly, and keep refrigerated—or double wrap and freeze for up to 1 month, then fill and bake without thawing, adding an extra minute or two to the baking time.)
    • Preheat the oven to 350°F with two racks positioned in the upper and lower thirds of the oven.
    • To make the filling, in a large bowl combine the butter, salt, and sugar and beat with an electric mixer on medium-high speed until smooth. Add the corn syrup, vanilla, orange zest, and Amaretto and continue mixing on medium-high until uniformly blended.
    • Beat in the egg. Transfer the filling to a large measuring cup with a spout.
    • Divide the chopped pecans evenly among the pastry shells. Pour in just enough of the filling so it comes not quite level with the top edge of the pastry shells. Top each pie with a pecan half.
    • Bake 10 to 12 minutes, or until the filling is golden brown.
    • Set the pans on wire racks. Cool for about 5 minutes. While the pies are still slightly warm, run the tip of a small sharp knife around the top edge to make sure any filling that has oozed out around the pastry doesn’t adhere to the pan. Then let cool completely to room temperature before using the little knife to gently ease the pies out of the pan.
Indulge Delicious Little Desserts That Keep Life Real Sweet Kathy Wakile
On The Real Housewives of New Jersey, Kathy Wakile is the one-and-only dessert expert. Ever since Kathy wowed everyone with a Thanksgiving dessert extravaganza, viewers can’t stop talking about her luscious, inventive, bite-size desserts. Now, Kathy’s Indulge, a treasure trove of some of her greatest recipes is here and she’s serving up over 75 treats from the sweet life including:
  • Almond Joyous Cheesecake Cuties
  • Caramel Walnut Chocolate Tartlettini
  • White Chocolate Blondie Bites
  • Fabulous Gelati in mouthwatering flavors: Tanned & Salty, Chocolate-Covered Cherry, Orange Dreamsicle and more
  • PB&J Baby Bundts
  • Apple Ricotta Zeppoli
  • Pumpkin Ginger Sticky Buns
  • Chocolate Hazlenut Kisses

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.

Pimento Cheese
Pimento Cheese Crisps These crisps are a hybrid of two Southern party classics—pimento cheese and the classic cheese straw. Crumbly and cheesy, with the tang of pimentos and the crunch of pecans, they are the perfect nibble with a tall glass of ice tea (or short glass of bourbon). They are wonderful packed up in your heirloom silver for a shower or a cocktail party. They are a marvelous standby, as you can keep the rolls in the freezer for emergencies, and they make a lovely gift, wrapped up with a ribbon.

Makes about 3 dozen

Ingredients One 4-ounce jar diced pimentos
8 ounces sharp orange cheddar cheese
8 tablespoons (1 stick) unsalted butter
1 ½ cups all-purpose flour
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon sweet paprika
Dash of cayenne pepper
A generous pinch of kosher salt
A few grinds of black pepper
½ cup chopped pecans
    1. Rinse and drain the pimentos and place them on paper towels. Pat them dry and then leave them for 10 to 15 minutes to air-dry.
    2. Grate the cheese and the cold butter together in a food processor fitted with the grating disk. Switch from the grating disk to the metal blade, then add the flour, Worcestershire sauce, garlic powder, smoked and sweet paprikas, cayenne, salt, and black pepper. Process until the dough just begins to come together and looks moist and grainy. Add the pecans and process until the dough begins to pull away from the sides and is about to form a ball. Add the pimentos and pulse a few times just until the dough forms a ball.
    3. Dump the dough onto a piece of waxed paper, being sure to scrape out all the pimento pieces. Knead the dough a few times just to incorporate and distribute the pimento pieces. Cut two more lengths of waxed paper, divide the dough into 2 portions and place each portion on one length of waxed paper. Form each dough portion into a log and roll tightly, pressing in the ends to form a nice solid log, and twisting the ends closed like a candy wrapper.
    4. Refrigerate the logs for at least 1 hour before baking, but you can refrigerate them for up to 2 days or freeze them for 3 months.
    5. When ready to bake, preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
    6. Remove the rolls from the fridge and slice into medium-thick wafers, about 1⁄4 inch each. Place on the baking sheet, allowing a little room between them to spread, and bake until golden around the edges and firm on the top, 10 to 12 minutes. Cool on the pans for a few minutes, then transfer to wire racks to cool completely
Pimento Cheese 50 Recipes from Snacks to Main Dishes Inspired by the Classic Southern Favorite Perre Coleman Magness
Pimento Cheese
No party, picnic, or tailgate is complete without the southern favorite that is taking the north by storm—pimento cheese. Now, the creator of popular blog The Runaway Spoon has written the definitive work on the joys of making and cooking with pimento cheese—and not just the kind you spread on crackers. You’ll find recipes for spicing up the basic, no-frills version, but also recipes that incorporate those brilliant flavors into dishes for every time of day. With over 50 recipes and full color photographs throughout you can start with a breakfast of Pimento Cheese Popovers stuffed with scrambled eggs, or plan a nice brunch served with Pimento Cheese Waffles with Pimento Syrup and Bacon. Invite the neighbors over for Pimento Shrimp and Cheddar Grits or Cheddar Gnudi with Pimento Romesco. And serve it all with some Pimento Cheese Green Beans on the side. Authoritative, creative, and amusing, and peppered with anecdotes and lots of useful hints and tips, Pimento Cheese explores the myriad ways to prepare this humble—and essential—Southern staple.
Classic Deviled Eggs
Classic Deviled Eggs Deviled eggs are a favorite for parties and picnics. Here is the classic version—change the seasoning as you wish.

Yields 12 Deviled Egg Halves

Ingredients 6 hard-boiled extra-large eggs
4 tablespoons mayonnaise
2 teaspoons Dijon mustard
Pinch salt
Paprika, for garnish
Fresh herbs, such as chives, for garnish
Preparation For Eggs
    Extra-large eggs, cold
    1. Add 1 cup of water (or the minimum amount required by your cooker to reach pressure) to the pressure cooker base. Place the eggs in the steamer basket and lower the basket into the cooker.
    2. Close and lock the lid of the pressure cooker. Cook at low pressure for 4 minutes/stovetop or 5 minutes/electric (or nonstandard stovetop). When the time is up, open the cooker with the 10-Minute Natural Release method, BUT count only 5 minutes before releasing the valve.
    3. To stop the cooking, lower the steamer basket with the eggs into a large bowl filled with cold water. When the eggs are cool enough to handle, tap both ends of each on the kitchen counter and then remove the shell. Or store in the refrigerator in a small bowl, to distinguish them from any uncooked eggs that may still linger in your refrigerator.
Preparation For Deviled Eggs
    Extra-large eggs, cold
    1. Using a nonserrated knife, slice each egg in half lengthwise. Gently scoop all the yolks into a small bowl. Add the mayonnaise, mustard, and salt and use an immersion blender to fully combine. Fill each egg white half with a dollop of the yolk mixture and arrange on a serving platter. Sprinkle with paprika and decorate with fresh herbs.
    Variations: Follow the Classic Deviled Eggs recipe, substituting 1/2 cup chopped smoked salmon for the mayonnaise. Omit the paprika and decorate with fresh dill sprigs or green fennel fronds.
Hip Pressure Cooking Fast, Fresh, and Flavorful Laura D.A. Pazzaglia
Hip Pressure Cooking
Hip Pressure Cooking offers over 240 surefire recipes for all types of food. The range is astounding, including sections on cooking with ingredients like eggs, and the special cooking techniques Laura has developed and perfected over the years. The emphasis on fresh ingredients is sure to appeal to today’s modern consumer. Additionally Laura shares her in-depth knowledge about the basic operation of your pressure cooker, walking you through reading the pressure signal, removing the pressure valve, and more. The secret is out—now you can discover the potential of this super appliance with this revolutionary guide to cooking with pressure!
Baked Clams
Baked Clams When you start with fresh, fresh clams, you can’t go wrong with this appetizer, particularly because it’s made with our fresh bread crumbs, which truly make it special. The fresh crumbs are nicely seasoned with garlic and cheese. Baked clams are always among the most popular appetizers in any Italian restaurant, and Carmine’s is no exception. Taste them and you will know why!

Serves 2-3

Ingredients 12 Littleneck Clams, rinsed and scrubbed
1 cup bottled clam juice
½ cup Carmine’s bread crumbs
1 tablespoon finely chopped garlic
1 tablespoon grated Roman cheese
1 tablespoon olive oil
2 lemons, halved
    1. Preheat the oven to 400°F.
    2. Open the clams and loosen the muscle underneath the clam meat. Discard the top shell and leave the clam and its juice in the bottom shell.
    3. Place the clams in a shallow baking pan or on an ovenproof platter and spoon about 4 teaspoons of clam juice over each one. It's OK if the juice spills over.
    4. Press about 1 teaspoon of the bread crumbs on top of each dam with your fingers. Sprinkle an additional ½ teaspoon of bread crumbs on each clam. Scatter the garlic around the dams.
    5. Sprinkle grated cheese over the clams and then drizzle them with olive oil.
    6. Transfer the pan to the own and bake the clams for about 15 minutes or until the bread-crumb topping is crispy.
    7. Turn on the broiler and broil the dams for 2 to 3 minutes or until browned.
    8. Serve the clams with the lemon halves and with any extra sauce spooned over them.
Carmine’s Family-Style Cookbook More Than 100 Classic Italian Dishes to Make at Home Michael Ronis with Mary Goodbody
Carmine’s Family-Style Cookbook
Carmine’s restaurant packs them in every night in its six bustling locations—particularly in its warm and festive Times Square flagship, where over a million people from all across the country come every year to share giant platters of delicious Italian fare. Now, in Carmine’s Family-Style Cookbook, New York’s happiest restaurant gives us its secrets for 116 perfect Italian recipes, including:
  • Appetizers, Soups, Salads, and Sides: from Chicken Wings Scarpariello-Style to Creamy Polenta
  • Pasta: from Country-style Rigatoni to Pasta Marinara
  • Fish and Seafood Main Courses: from Salmon Puttanesca to Shrimp Fra Diavolo
  • Meat and Poultry Main Courses: from Porterhouse Steak Contadina to Veal Parmigiana
  • Carmine’s Desserts: from Chocolate Bread Pudding to the world-famous Titanic Ice Cream Sundae
The Carmine’s Cookbook brings that generosity of spirit and warm family feeling right into every home cook’s kitchen!
Mediterranean Tuna Stacks
Mediterranean Tuna Stacks This tasty tuna ‘gourmet sandwich’ is perfect for a summer’s evening when you want a quick healthy meal. BBQ, griddle or grill the fresh tuna steaks and enjoy with a glass of chilled white wine. A tomato or green salad is all that is needed to accompany this delicious combination of Mediterranean ingredients. The secret of perfectly cooked tuna is to undercook it — this will produce a succulent fish steak that just melts in the mouth. For a vegetarian option substitute thick slices of aubergine for the tuna.

Serves 4

Ingredients for the tapenade 3 oz pitted black olives
2 cloves garlic, peeled and roughly chopped
1 tbsp balsamic vinegar
1 large bunch of basil
5 tbsp olive oil
1 tsp sugar

Ingredients for tuna 4 x 6 oz tuna steaks
4 slices of thick granary bread
4 oz ricotta cheese
4 oz baby spinach leaves
sea salt and freshly ground black pepper, to taste
Garnish: 1 lemon, cut into slices
    1. Heat the griddle pan, BBQ, or grill.
    2. To make the tapenade, place the olives, garlic, vinegar, basil, and 3 tbsp of the oil in a food processor and blend to a purée. Taste and add about 1 tsp of sugar or to taste.
    3. Brush the tuna with the remaining 2 tbsp of oil and then cook in the hot griddle pan, BBQ or grill for 2–3 minutes on each side, or according to personal taste. Cut in half.
    4. Toast the bread, and spread the ricotta cheese on top. Cut in half to produce a triangle shape. Add a generous helping of spinach and layer with the basil sauce and tuna steaks to produce a stack. Season with salt and pepper.
    5. Serve with lemon slices.
The Gourmet Jewish Cookbook More than 200 Recipes from Around the World Denise Phillips
The Gourmet Jewish Cookbook
From modern spins on classics, like Schnitzel Noodle Stir Fry and Matza Granola, to make-ahead meals, like Passover Beef Lasagna, to sophisticated dishes, like Veal Chops with Mushroom Sauce, this cookbook covers it all. Suited both for home chefs looking to introduce new foods into their repertoire as well as casual cooks searching for that perfect dinner party recipe to wow their guests, The Gourmet Jewish Cookbook is the ideal source for modern, gourmet twists on classic recipes. In addition, each recipe includes a brief overview of the background and rich history of Jewish cuisine and illustrates how kosher cooking is the first example of “fusion,” as it melds local foods of the countries where Jews have lived with the dietary laws that Jews observe. Whether for entertaining with style, cooking for the family, or providing traditional dishes for Jewish festivals, this book will prove indispensable for Jewish and non-Jewish chefs everywhere.
PB and J Mug Cake
PB and J Mug Cake This is certainly the most American of flavor pairs. Whether you lean toward chunky or smooth, grape jelly or strawberry jam, the flavor of this mug will remind you of the lunchroom at your grammar school, minus the “Lunch Lady.”
Ingredients 2 tablespoons peanut butter
1 large egg
1 tablespoon vegetable oil
¼ cup milk
¼ teaspoon pure vanilla extract
¼ cup packed brown sugar
⅓ cup self-rising flour
Pinch of kosher salt
2 tablespoons favorite jam or jelly

Topping Ideas: Sweetened whipped cream, banana slices, fresh berries, or chopped peanuts.

    1. In a large mug, whisk together the peanut butter and egg with a fork.
    2. Stir in the oil, milk, vanilla, and sugar. Add the flour and salt. Beat the batter until smooth.
    3. Divide the batter between two mugs. Top each with a generous tablespoon of jelly.
    4. Microwave separately for 1½ to 2½ minutes each until risen and firm.
    Variations: Omit the jelly and fold in your favorite peanut butter partner such as banana, raisins, honey (peanut butter and honey are collectively known as “peanut-bunny”), bacon bits, or potato chips.
Mug Cakes 100 Speedy Microwave Treats to Satisfy Your Sweet Tooth By Leslie Bilderback
Mug Cakes
Satisfy your sweet tooth instantly with a microwave cake baked in a mug. Mug Cakes contains one hundred quick and easy recipes that are ready in a matter of minutes! Why reach for store-bought mix that takes up to an hour to bake? Let Mug Cakes show you how to make a quick, tiny batter to mix in a mug with a fork! They are the perfect personal serving size when you don't feel like baking an entire cake or pan of cupcakes.
Toasted Goat Cheese Salad with Chili Jam
Toasted Goat Cheese Salad Serves 2 as supper, 4 as a first course

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.

Ingredients 2-4 thick slices of bread (enough for 2 people)
butter, to spread on the bread
4 thick slices goat cheese–the firm type with a rind, about 2 ¾ inches diameter
2 big handfuls of salad leaves
1 tbsp olive oil
1 tbsp balsamic vinegar
1-2 tbsp chili jam (recipe below)

Chili Jam Ingredients Makes 7-8 x 8 oz jars (Keeps for 6-9 months)
5-6 medium red peppers (or a mix of red and yellow)
4 hot red chilies (scotch bonnet, birds’ eye)
2-4 mild-medium long red chilies
zest and juice of 2 limes (or 1 lemon and 1 lime)
12 fl oz red or white wine vinegar
3 lb white sugar
4-9 fl oz liquid pectin
2 tbsp sweet paprika
For a mild version, use 4-6 mild red chiles

Toasted Goat Cheese Salad Preparation
    1. Toast the bread on one side under a medium-hot grill. Place it on a baking tray to catch any cheesy spills later on. Turn the bread over, and butter the uncooked side, then top with the goat cheese. Grill for about 4-5 minutes until the cheese is lightly browned and bubbling.
    2. While the cheese is toasting, divide the salad leaves between two plates. Whisk the oil and vinegar together and pour over the salad. If the chili jam is firm, stir in a little water or vinegar, and warm in a microwave for a few seconds.
    3. Place the goat cheese toasts on top of the salad leaves, and drizzle the jam over the cheese.
Chili Jam Preparation
    1. Deseed the peppers and chilies, chop them roughly, and place in a food processor with the lime zest and half the juice. Whizz to a fine pulp—you will have a vibrant heady-smelling purée.
    2. Tip the purée into a preserving pan (this mixture bubbles up tremendously so use a large pan), and add the remaining lemon or lime juice, vinegar, and sugar. Use the vinegar to swill out the food processor bowl so all the chili juices end up in the pan. Warm the mixture gently until the sugar is dissolved. If you miss any seeds, fish them out with a teaspoon at this stage.
    3. Turn up the heat and boil for 10 minutes. Keep an eye on it, though, as it bubbles and boils up like crazy. Remove from the heat and stir in the paprika and the pectin. If you want a fairly runny jam, use 4 fl oz pectin; use more if you want something firmer.
    4. Return to the heat and boil for a further 3-4 minutes before testing for a set (see below). If the jam is too runny, boil again for another 3 minutes, and test again. Pot into hot sterilized jars (see below).
    Tip: Wear rubber or latex gloves when chopping the chilies.
Testing for a Set
    For jams, jellies, and marmalades. Always take the pan off the heat while you are testing for a set.
    The wrinkle test: place a saucer in the freezer for a few minutes. Put half a teaspoon of preserve on the chilled plate, and return to the freezer for a minute. Then push the preserve gently with your finger—it will wrinkle if setting point has been reached. If not, boil for another 2-3 minutes, and test again.
    The thermometer test: the setting point of jam and marmalade is 220°F. If your preserve has reached this temperature, in theory, setting point has been reached.
    The flake test: dip a wooden spoon in the preserve, let it cool for a few seconds, then let it drop off the spoon. If the preserve forms flakes that hang on the edge of the spoon, setting point has been reached.
    Remove any scum from the preserve with a metal spoon. Make sure you have everything ready—funnel, ladle, and jars. Ladle the hot preserve into the hot jars, filling them almost to the top. With thicker preserves such as chutneys, you may need to remove air pockets by pushing down with a teaspoon. Place a waxed paper disc (wax side down) on top of the preserve, cover with a plastic wrap circle if using, then screw the lid on tightly. Use an oven mitt or tea towel, as the jars will be hot. Leave to cool and label.
Homemade Preserves & Jams Over 90 Recipes for Luscious Jams, Tangy Marmalades, Crunchy Chutneys, and More By Mary Tregallas
Homemade Preserves & Jams
If you have a prolific fruit tree in your garden or get carried away at the farmer’s market you often end up with far more produce than you can eat. What to do with the surplus? Homemade Preserves and Jams is a wonderful collection of over 90 seasonal, easy-tof ollow recipes for all kinds of delicious, sweet and savory jams, preserves, and more, plus recipes for incorporating them into your cooking. Stunningly photographed, there are luscious jams, juicy jellies, tangy curds, tropical marmalades, aromatic chutneys, crunchy pickles, intoxicating cordials, and more to eat on their own or with scones, rice pudding or waffles; or to incorporate into plum cake, a mango chicken dish, or pesto sauce. And even a few bread recipes to spread them on—the possibilities are endless!

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.

Bruschetta with Tofu Spread and Summer Vegetables
Bruschetta with Tofu Spread Classic bruschetta, made by topping garlic-rubbed toast with sliced tomatoes, basil, and onions, can’t be beat in the summer when vegetables and herbs are at their height of ripeness, and this recipe is no exception. The tofu spread bursts with flavors that complement the tomatoes and cukes (cucumbers), while the pickled red onions add their own special hints of sweet and sour. The tofu spread is endlessly versatile, as it can be daubed on other sandwiches or served with crackers as a dip.

Serves 8

Bruschetta with Tofu Spread and Summer Vegetables Ingredients 8 ounces extra-firm tofu, pressed (see “Try Cooking with Tofu” below)
1 tablespoon finely chopped flat-leaf parsley
1½ teaspoons Dijon mustard
½ teaspoon garlic powder
¼ cup light olive oil (or 2 tablespoons extra-virgin olive oil and 2 tablespoons canola oil)
Kosher salt and freshly ground black pepper
8 slices whole-grain bread, lightly toasted
4 to 5 medium-size ripe tomatoes, preferably organic, cored and sliced
16 slices English cucumber
½ cup Pickled Red Onions (see recipe below)
¼ cup roughly chopped assorted fresh herbs, such as basil, oregano, parsley, and chives

Pickled Red Onions Ingredients 1 medium red onion, peeled, halved, and julienned or thinly sliced
1 cup water
1½ cups red wine vinegar
1 tablespoon kosher salt
1½ tablespoons sugar

Bruschetta with Tofu Spread Preparation
    1. Cut the pressed tofu into small chunks and transfer them to the bowl of a food processor fitted with the metal blade. Add the lemon juice, parsley, mustard, and garlic powder and pulse 10 to 15 times. Scrape down the sides of the bowl with a rubber spatula and then pulse for about 15 seconds.
    2. With the food processor running, slowly drizzle the oil through the feed tube into the tofu mixture, blending until it is the consistency of mayonnaise, 2 to 3 minutes. If necessary, thin the tofu with water, 1 teaspoon at a time. Season to taste with salt and pepper, and pulse to mix. Set aside until ready to use, or transfer to a container with a tight-fitting lid and refrigerate for up to 10 days.
    3. Spread about 1 tablespoon of tofu spread on each slice of toast. Top with the tomato and cucumber slices and season to taste with salt and pepper.
    4. Top each open-faced sandwich with pickled onions and a generous sprinkling of fresh herbs.
Pickled Red Onions Preparation Makes about 1 cup
    Red onions are naturally sweet, but when they’re raw, they can taste sharp. To counteract this, I brine them with a simple mixture of vinegar and sugar for an easy sweet-and-sour relish—great on sandwiches, with salads, or to accompany cold meats and cheese, and such a cool color, too.
    1. Put the sliced onion in a glass, ceramic, or other nonreactive bowl large enough to hold it without crowding, but not so big it is lost in the bowl.
    2. In a small saucepan, combine 1 cup of water with the vinegar, salt, and sugar. Bring to a boil over medium-high heat. When the pickling liquid comes to a boil, pour it over the onions, making sure to cover them completely. If not, transfer the onions and liquid to a smaller bowl. Give the onions a stir and set aside at room temperature for 4 hours.
    3. Cover and refrigerate until ready to serve. The pickles will keep for up to 2 weeks.
If It Makes You Healthy More Than 100 Delicious Recipes Inspired by the Seasons Sheryl Crow and Chuck White with Mary Goodbody
If It Makes You Healthy
Rock star. Activist. Mother of two. How does Sheryl Crow have time to keep so healthy and fit? Sheryl knows how to eat right and deliciously thanks to personal chef Chuck White, affectionately known as “Chef Chuck.” The duo met while Sheryl was battling breast cancer, which for her, was a wake-up call to eat better. Since then, Chuck has taught Sheryl how to do just that by cooking foods that are seasonal, locally grown, and vitamin-rich to keep her on top of her game and always ready to perform. This wholesome approach to every dish has been successfully integrated into all aspects of Sheryl’s busy life—from dinner parties, to touring, to settling in at home near Nashville, TN with her two sons, Wyatt and Levi. Now Sheryl and Chuck want to bring their nutritious, delicious creations from her kitchen into yours.
Broccoli-Cheese Salad
Broccoli-Cheese Salad Not only is broccoli filled with numerous vitamins but its crunchiness, combined with the soft cheese cubes, makes an enticing and tasty quick-to-fix salad.

Serves 6

Broccoli-Cheese Salad 1 14-ounce package broccoli slaw (OR 3 cups chopped broccoli, ¾ cup shredded cabbage, and ½ cup shredded carrots)
1 cup cubed Colby-Jack cheese
½ cup gluten-free mayonnaise such as Hellmann’s/Best Foods® Real Mayonnaise
¼ cup lemon juice
½ teaspoon salt
¼ teaspoon pepper

    1. In a large bowl combine slaw mixture, cubed cheese, and bacon. Set aside.
    2. In a small bowl mix mayonnaise, lemon juice, salt, and pepper until well mixed. Pour mayonnaise mixture over slaw mixture and toss to combine. Serve immediately or refrigerate for up to 2 hours.
Gluten-Free Made Simple Easy Everyday Meals That Everyone Can Enjoy Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley, and Marcia Schultz Dahlstrom
Gluten Free Made Simple
Most families with a member with celiac disease struggle to get food on the table that the whole family can enjoy. This easy-to-use cookbook focuses on creating simple recipes that minimize stress from three experts in the field. Most of the dishes use ingredients that are easily found in supermarkets and don’t require the exotic flours, expensive ingredients or complicated recipes found in other gluten-free cookbooks. Here is a book that lives up to the promise of making real food for real people—real easy! With over 100 delicious and easy-to-make gluten-free recipes for every meal of the day from entrees, soups, salads, and appetizers, to desserts and other baked goods.
The In-Betweener
Insanewiches A lotta diners serve the classic waffle ’n’ egg breakfast and grilled cheese lunch. But my guess is you’ll never come across a dish that combines the two. Enter The In-Betweener. With golden waffles, two types of syrup, processed cheese, and one egg fried sunny-side up, it may seem indecisive, but it's still delish!
The In-Betweener 2 waffles
2 slices cheese
3 tablespoons butter
1 egg
2-3 tablespoons chocolate syrup
2-3 tablespoons strawberry syrup

    1. Toast waffles.
    2. Place two slices of cheese on top of one waffle and top with the other waffle.
    3. Put 2 tablespoons of butter in skillet over medium heat. When butter is melted, place sandwich in skillet.
    4. Flip the sandwich after about 3-4 minutes or when the cheese starts to melt.
    5. Grill the second side for another 3-4 minutes or until golden.
    6. Remove the sandwich from the pan and cut in half to reveal its gooey contents and place on a plate.
    7. In the same skillet, add remaining butter. Fry egg sunny-side up (or however you prefer). Place in dish next to sandwich.
    8. Squeeze chocolate and strawberry syrup into alternating squares on top of the sandwich to achieve the checkered effect.
Insanewiches 101 Ways to Think Outside the Lunchbox Adrian Fiorino
With its scrumptuous sammies shown on Today and in Woman’s Day, was chosen by Newsweek as one of “America’s Favorite Photo Blogs.” Now, blogger Adrian Fiorino goes beyond photos and for the first time serves up 101 wildly original recipes for whipping up your own insanewiches in a snap. Designed with a cool, hip feel and written so you’ll LOL, the book contains ‘wiches for every meal (from Sunrisewiches to Dessertwiches), every holiday and occasion (Eventwiches), every pastime (Gamewiches), every personality (Tough Guywiches to ‘Wichy Woman), and every culinary inclination (Supersizewiches, Shapewiches, even OMGwiches). Plus, there’s sandwich-engineering tips, recipe variations, utensils to have on hand, serving suggestions, a resource list, and more!
Kiwi Strawberry Lemonade
Lemonade Cookbook A beautiful rose-colored concoction, with variations for kids and adults! Straight from the kitchens of the West Coast’s cool Lemonade Café, so you know it's good.
Kiwi Strawberry Lemonade 4 cups fresh or frozen and thawed strawberries, coarsely chopped
4 kiwis, peeled and coarsely chopped (about 2 cups)
2 cups baker’s (fine) sugar
2 cups freshly squeezed lemon juice (about 10 lemons)
3 cups water
Ice, for serving

    1. In a blender, combine the strawberries, kiwis, sugar, and lemon juice. You may need to press down the mixture a little, as the blender will be pretty full. Pulse the strawberry-kiwi mixture a few times then blend on high speed for 2 minutes until the fruit breaks down and becomes smoothie-like.
    2. Strain the strawberry-kiwi puree through a fine-mesh sieve and into a pitcher, pressing the solids through with the back of the spoon; you should have about 4 cups. Pour in the water, stirring with a wooden spoon until the strawberry-kiwi puree fully dissolves and mixes thoroughly with the water. Serve over ice.
Lemonade Cookbook Southern California Comfort Food from L.A.'s Favorite Modern Cafeteria By Alan Jackson and JoAnn Cianciulli
Lemonade Cookbook
A cookbook for all cooks who want to make sophisticated highly-urban “comfort food” with ease. At Lemonade the marketplace salads, unique sandwiches, and slow-simmered stews taste as though every culture stirred a bit into the pot—for example, the skirt steak with grilled onions and piquillo peppers with its smoky depth, pairs perfectly with the snappy salad of Chinese long beans, plums, and scallion vinaigrette. The Lemonade Cookbook takes the bold flavors, imaginative dishes, and southern California lifestyle that have made the brand an instant hit and captures them in a fresh, beautiful book.
Fried Chicken
Glass Kitchen An exclusive recipe from The Glass Kitchen— quick and easy fried chicken to keep you out of the kitchen and enjoying the beautiful weather! Inspired by Linda Francis Lee's character Portia Cuthcart — a Texan trying to lay down new roots in New York City.

Servings: 6

Fried Chicken 6 boneless, skinless chicken breasts (use kitchen mallet to pound into flat, even pieces)
6 boneless, skinless chicken thighs (use kitchen mallet to pound into flat, even pieces)
2 cups panka
2 cups bread crumbs
2 to 3 eggs, scrambled (can use yogurt or buttermilk instead)
Seasoned salt, salt and pepper to taste
Vegetable oil for pan frying

    Mix panka, bread crumbs and seasoning in bowl for dipping, or bag for shaking.
    Dip pieces of chicken into egg, coat, then dip in bowl of crumb mix. Coat chicken in mixture. (For extra crispy chicken repeat dipping steps.) Place prepared chicken on cookie sheet.
    In large skillet, cover bottom with thin layer of vegetable oil. Heat on medium-high until hot.
    Carefully fill bottom of the pan with chicken pieces. Brown, approximately 4-6 minutes on each side (depending on thickness of chicken), until cooked thoroughly.
    Place on paper towel to drain.
The Glass Kitchen By Linda Francis Lee
The Glass Kitchen
The Glass Kitchen is a delicious novel, a tempestuous story of a woman washed up on the shores of Manhattan who discovers that a kitchen—like an island—can be a refuge, if only she has the courage to give in to the pull of love, the power of forgiveness, and accept the complications of what it means to be family.
Chef Nickie’s Italian Burger
Rao’s On the Grill My Las Vegas chefs are forever experimenting with new dishes. I asked our executive chef, Nicole Grimes, and chef tournant, Nick Beesley, to create the ultimate Italian burger, and I love their recipe that incorporates bell peppers, provolone cheese, and just the right amount of spice.
Italian Burger Ingredients 2 lbs. ground beef (80/20)
3 cups roasted and diced bell peppers
1 tomato, sliced
4 leaves green leaf lettuce
8 slices provolone cheese (1/8-inch thick)
3 cups grated Parmigianino cheese
2 cups water
4 tablespoons salt
1 tablespoon freshly ground black pepper
1/4 cup chopped parsley
Roasted red pepper aioli (recipe below)

Roasted Red Pepper Aioli Ingredients 7 egg yolks
1 quart corn oil
¼ cup lemon juice
4 tablespoons salt
3 cups roasted red pepper, blended
2 teaspoons cayenne pepper
2 tablespoons smoked paprika
Preparation For Italian Burgers
    1. Prepare an outdoor grill for direct cooking over high heat (550°F).
    2. While grill is heating, combine all of the ingredients for the burger patties in a large mixing bowl and mix well. Scoop out four 9 ounce portions of ground beef and roll each into a ball by hand and then flatten to ¾-inch in thickness.
    3. 3. Brush the cooking grate clean and lightly oil the grate. Place the burger patties on the grate. Grill, with the lid closed as much as possible, until the undersides are seared with grill marks, about 2 to 3 minutes. Rotate the patties 45 degrees and continue cooking until cross-hatch sear marks have formed, about 2 to 3 minutes more. Flip the burger patties and repeat, grilling until the burger patties are glistening with their own juice. Add 2 slices of provolone cheese to each burger and grill with the lid closed for an additional 2 minutes or until the cheese has melted. Grill for about 10 to 13 minutes for medium-rare.
    4. While the burgers are cooking, lay out buns, tops, and bottoms, facing up. Place 1 piece of lettuce on the bottom bun, followed by 1 tomato slice. Once burgers have finished cooking, place on top of lettuce and tomatoes. Add 2 tablespoons of aioli sauce, top with remaining buns, and serve.
    Note: Feel free to toast your buns if you prefer.
Preparation For Roasted Red Pepper Aioli
    1. In a small mixing bowl beat egg yolks at high speed. While mixing, gently drizzle both oil and lemon juice into mixing bowl. Once the egg yolks, oil, and lemon juice have emulsified — after approximately 7 minutes — add the remaining ingredients and continue mixing for an additional 2 minutes.
    2. Remove mixing bowl from mixer, cover with plastic wrap, and refrigerate for 1 to 2 hours. After topping burgers with the aioli, cover again, refrigerate, and save for later use (within two days) on salads or any type of grilled meat or fish.
Rao’s On the Grill Perfectly Simple Italian Recipes from My Family to Yours By Frank Pellegrino Jr.
Rao’s On the Grill
World renowned Rao’s restaurant now takes on barbecuing with a new cookbook that gets you out of the kitchen and onto the patio. The Pellegrino family knows what America wants to eat—and in Rao’s On the Grill son Frank, Jr. reveals their family’s summer entertaining secrets. This simple, fresh, happy cookbook features both new ideas for home chefs and great, abundant recipes for the food that the Pellegrinos make for themselves and their friends at home. Whether you have a simple kettle grill or a brand-new state-of-the-art outdoor kitchen, Rao’s On the Grill will turn you on to new ways of using an ancient cooking method and will delight you with eighty new foolproof dishes to try.
Kansas City Fried Chicken
Virgil’s Fried Chicken - Kansas City Fried Chicken The secret behind Virgil’s super-good Kansas City Fried Chicken is proper pan frying. You have to use the right oil—something a bit neutral like safflower or canola. The smoking point for flavorful oils like olive or avocado is just too darn low, so stay away from them for frying purposes. You also need to keep the temperature consistent, and that means checking with a thermometer and not crowding the pan. Make sure you drain the chicken well on some paper towels and give it a little rest so that nobody gets burned biting into it, and you’ll wind up with a championship meal that would make any KC barbecue pitmaster proud.
Fried Chicken Ingredients ½ cup buttermilk
½ cup hot sauce
5 ½ Tbsp. Fried Chicken Spice Mix divided (recipe below)
2 Tbsp. kosher salt
2 (4-pound) whole roaster chickens, cut into 10 pieces each
5 cups all-purpose flour
2 ½ cups canola oil

Fried Chicken Spice Mix Ingredients 6 Tbsp. kosher salt
6 Tbsp. sweet paprika
5 Tbsp. onion powder
5 Tbsp. garlic powder
3 Tbsp. dry mustard
3 Tbsp. cracked black pepper
1 Tbsp. ground cumin
1 Tbsp. dried thyme
1 Tbsp. poultry seasoning
1 Tbsp. dried oregano
1 Tbsp. dried sage
1 Tbsp. chili powder
Preparation For Fried Chicken
    1. In a large mixing bowl, thoroughly blend the buttermilk, hot sauce, 2 tablespoons of the Fried Chicken Spice Mix, salt, and 1 cup cold water.
    2. Press the chicken pieces into the marinade. Place in a covered container (ensuring that the chicken is covered with marinade), and refrigerate for 24 hours.
    3. Thoroughly combine the flour with 3 1⁄2 tablespoons of the Fried Chicken Spice. Mix in a medium bowl.
    4. In a large and deep pan, or an electric skillet, add enough canola oil to fill the one-third full. Heat the oil to 350°F.
    5. Set the marinated chicken next to the bowl of flour, close to the skillet. Remove a piece of chicken from the marinade, allow any excess to drain, and then dredge in the flour mix. Shake off the excess flour and slide into the skillet.
    6. Fry the chicken for 4 to 5 minutes on each side, or until the internal temperature reaches 165°F. Fry the chicken in batches, being careful not to crowd the skillet and maintain the right temperature.
    7. Remove the fried chicken to a sheet pan covered with three or four layers of paper towels. When all the chicken has been fried and dried on the paper towels, allow to cool slightly before serving.
Preparation For Fried Chicken Spice Mix

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.

Virgil’s Barbecue Road Trip Cookbook The Best Barbecue From Around the Country Without Ever Leaving Your Backyard By Neal Corman with Chris Peterson
Virgil’s Fried Chicken
Open Virgil’s Barbecue Road Trip Cookbook and you’ll find a winning mix of barbecue and grilling recipes plus perfect summer sides for quick weekday dinners and relaxed weekend entertaining. Tapping the secrets of the best ‘cue from Texas, North Carolina, Kansas City and Memphis, Virgil’s has tested and tasted it all until the ninety-eight recipes in this book are foolproof for home cooks and backyard grillmasters.
Ficelle sandwiches (with roasted turkey, brie, and fig chutney)
Ficelle sandwiches “Turkey is not just for Thanksgiving. Every month or two I roast a breast and snack on it all week. This will be your favorite grab and go sandwich.”
Ficelle sandwiches Ingredients One 2½- to 3-pound bone-in turkey breast with skin
4 tablespoons (½ stick) herb butter (recipe below)
1 cup dry white wine
8 slender mini baguettes or ficelles, each about 6 inches long, halved horizontally
1½ pounds brie cheese, rind removed, room temperature
Fig Chutney (recipe below)

Herb Butter Ingredients - Makes ½ cup One 2½- to 3-pound bone-in turkey breast with skin
4 tablespoons (½ stick) herb butter (recipe below)
1 cup dry white wine
8 slender mini baguettes or ficelles, each about 6 inches long, halved horizontally
1½ pounds brie cheese, rind removed, room temperature
Fig Chutney (recipe below)

Fig Chutney Ingredients - Makes 1 pint 1 tablespoon whole coriander seed
2 cinnamon sticks
4 cups quartered fresh figs (about 1½ pounds)
¾ cup dry white wine
⅔ cup minced shallot
½ cup balsamic vinegar
½ cup firmly packed dark brown sugar
2 teaspoons finely grated peeled fresh ginger
Ficelle sandwiches Preparation

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.

Kitchen Revelry A Year of Festive Menus from My Home to Yours By Ali Larter
Kitchen Revelry
Ali’s mouthwatering recipes and inspiring party ideas are broken down by month so you can take her lead through the seasons with celebrations such as an October Harvest Party, a January Detox, and a July Americana BBQ. Brimming with charm, beautiful and intimate photos, and Ali’s personal touch as a perfectly disheveled, sassy, effortless host, Kitchen Revelry will enliven and inspire your celebrations for years to come.
Black Cherry Yogurt Pop
Black Cherry Yogurt Pop These have a sweet and sour tang, much like the tart frozen yogurt that in recent years has become popular at shops like Pinkberry and Yogurtland.

Makes 12–14 three-ounce pops

Black Cherry Yogurt Pop Ingredients 1 cup pitted cherries
¾ cup cherry preserves
3 cups plain low fat yogurt

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.

Top Pops 55 All-Natural Frozen Treats to Make at Home By Emily Zaiden
Top Pops
Here are 55 delicious, all-natural popsicle recipes featuring such delectable flavorful combinations as pomegranate orange rose, rosemary grape, apricot honey yogurt, and cranberry clove. For both grown-ups and kids these treats are super simple and fun to make. All that is needed are readily-available ingredients and some basic kitchen equipment.
Pasta Primavera
The Moosewood Collection - Pasta Primavera Although it can be enjoyed any time of year, this colorful dish is intended to celebrate the delicate fresh vegetables associated with spring. So, we don’t smother them in a heavy cream sauce or add any strong seasonings. Rather, we simply lightly sauté the slender sticks of vegetables with a little sauciness from tomatoes and wine. Most of the vegetables are cut into matchstick shapes about the same size as penne or rigatoni so that they cook quickly, complement the pasta, and are easy to eat. But you could use fusilli or farfalle or just about any other shape of pasta.

Serves 6
Time: 40 minutes

Ingredients 1 pound asparagus
1 pound chunky pasta (whole wheat is nice)
1 tablespoon olive oil
6 garlic cloves, minced or pressed
1 small red onion, thinly sliced
2 small carrots, peeled and cut into 2- inch matchsticks
1 red bell pepper, seeded and cut into 2- inch matchsticks
2 small zucchini, cut into 2- inch matchsticks
2 cups chopped tomatoes
¼ cup dry white wine
1 teaspoon salt
1 cup fresh or frozen green peas
½ cup sliced fresh basil
Ground black pepper
About 1 cup grated Pecorino Romano or Parmesan cheese

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.

Moosewood Restaurant Favorites The 250 Most-Requested, Naturally Delicious Recipes from One of America's Best-Loved Restaurants By The Moosewood Collective
The Moosewood Collection
Moosewood Restaurant, founded in 1973, revolutionized vegetarian cooking by introducing delicious soups, satisfying sandwiches, warming casseroles, zesty entrees, spiffy salads, and divine desserts. Moosewood Restaurant Favorites contains 250 of their most requested recipes completely updated and revised to reflect the way they're cooked now—increasingly vegan and gluten-free, benefitting from fresh herbs, new varieties of vegetables, and the wholesome goodness of newly-rediscovered grains.
Max’s Beet & Avocado Salad
The Moosewood Collection - Pasta Primavera This easy and yummy salad is perfect any time of year. When you don’t have much time, throw this together to impress anyone!

Serves 4

Ingredients 3 tablespoons balsamic vinegar
1 small shallot, very thinly sliced
2 teaspoons honey
¼ cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
5 medium cooked beets, quartered and sliced into bite-size pieces
5 cups baby arugula
¾ cup walnuts, toasted then coarsely chopped
1 avocado, halved, pitted, cubed, and peeled
4 ounces goat cheese, coarsely crumbled

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.

String Beans with Shallots and Toasted Hazelnuts
String Beans with Shallots and Toasted Hazelnuts Blanch the beans ahead of time, even the day before, to make putting this dish together a snap. It’s string beans almondine, except with hazelnuts. (You could use just about whatever nut you prefer — crushed macadamias, pecans, almonds, cashews, etc.)

Serves 6 to 8

Ingredients 1 pound fresh string beans
2 tablespoons canola oil
2 tablespoons unsalted butter
1 cup sliced shallots
2 garlic cloves, minced
2 cups toasted chopped hazelnuts (see Chef's Appendix)
1 teaspoon salt
1/8 teaspoon freshly ground black pepper

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.

Virgil’s Barbecue Road Trip Cookbook The Best Barbecue From Around the Country Without Ever Leaving Your Backyard By Neal Corman and Chris Peterson
Virgil’s BBQ
Open Virgil’s BBQ Road Trip Cookbook and you’ll find a winning mix of barbecue and grilling recipes plus perfect summer sides for quick weekday dinners and relaxed weekend entertaining. Tapping the secrets of the best ‘cue from Texas, North Carolina, Kansas City and Memphis, Virgil’s has tested and tasted it all until the ninety-eight recipes in this book are foolproof for home cooks and backyard grillmasters.
Kitchen Revelry A Year of Festive Menus from My Home to Yours By Ali Larter
Kitchen Revelry
Ali’s mouthwatering recipes and inspiring party ideas are broken down by month so you can take her lead through the seasons with celebrations such as an October Harvest Party, a January Detox, and a July Americana BBQ. Brimming with charm, beautiful and intimate photos, and Ali’s personal touch as a perfectly disheveled, sassy, effortless host, Kitchen Revelry will enliven and inspire your celebrations for years to come.
The Lemonade Cookbook Southern California Comfort Food from L.A.'s Favorite Modern Cafeteria By Alan Jackson and JoAnn Cianciulli
The Lemonade Cookbook
A cookbook for all cooks who want to make sophisticated highly-urban “comfort food” with ease. At Lemonade the marketplace salads, unique sandwiches, and slow-simmered stews taste as though every culture stirred a bit into the pot—for example, the skirt steak with grilled onions and piquillo peppers with its smoky depth, pairs perfectly with the snappy salad of Chinese long beans, plums, and scallion vinaigrette. The Lemonade Cookbook takes the bold flavors, imaginative dishes, and southern California lifestyle that have made the brand an instant hit and captures them in a fresh, beautiful book.
Mug Cakes 100 Speedy Microwave Treats to Satisfy Your Sweet Tooth By Leslie Bilderback
Mug Cakes
Satisfy your sweet tooth instantly with a microwave cake baked in a mug. Mug Cakes contains one hundred quick and easy recipes that are ready in a matter of minutes! Why reach for store-bought mix that takes up to an hour to bake? Let Mug Cakes show you how to make a quick, tiny batter to mix in a mug with a fork! They are the perfect personal serving size when you don't feel like baking an entire cake or pan of cupcakes.
Rao’s On the Grill Perfectly Simple Italian Recipes from My Family to Yours By Frank Pellegrino Jr.
Rao’s On the Grill
World renowned Rao’s restaurant now takes on barbecuing with a new cookbook that gets you out of the kitchen and onto the patio. The Pellegrino family knows what America wants to eat—and in Rao’s On the Grill son Frank, Jr. reveals their family’s summer entertaining secrets. This simple, fresh, happy cookbook features both new ideas for home chefs and great, abundant recipes for the food that the Pellegrinos make for themselves and their friends at home. Whether you have a simple kettle grill or a brand-new state-of-the-art outdoor kitchen, Rao’s On the Grill will turn you on to new ways of using an ancient cooking method and will delight you with eighty new foolproof dishes to try.