This innovative collection of recipes will have you grilling deeply flavorful dishes for lunch, dinner, or any time. In Food52’s Any Night Grilling, author (and Texan) Paula Disbrowe coaches you through the fundamentals of cooking over fire so the simple pleasure of a freshly grilled meal can be enjoyed any night of the week—no long marinades or low-and-slow cook times here. Going way beyond your standard burgers and brats, Disbrowe offers up streamlined, surprising recipes for Crackly Rosemary Flatbread, Grilled Corn Nachos, and Porchetta-Style Pork Kebabs, alongside backyard classics like Sweet & Smoky Drumsticks, Gulf Coast Shrimp Tacos, and Green Chile Cheeseburgers. You’ll also be charring fruits and vegetables in coals for caramelized sweetness, bringing day-old bread back to life, and using lingering heat to cook ahead for future meals. Filled with clever tips, lush photography, and what will surely become your favorite go-to recipes, Any Night Grilling is the only book you and your grill need.
From the author of South's Best Butts and A Southern Gentleman's Kitchen, an all-around grilling cookbook showcasing different methods and diverse cuisines, as well as sought-after stories and recipes from America's all-star grillers Matt Moore confesses: He is a serial griller. He can't help it--if there's food and flame, he'll grill it. In his newest book, he shares his indiscriminate appetite for smoky perfection with a broad collection of recipes varied in method, technique, and cuisine. After a review of the basics--the Maillard reaction, which grill is best for you, and more--he takes the reader on a tour across America to round up authentic stories, coveted recipes, and indispensable tips from grill masters of the South and beyond, including stops at unexpected but distinguished chefs' spots like Michael Solomonov's Zahav and Ashley Christensen's Death & Taxes. Moore offers his own tried-and-true grilling recipes for every part of the meal, from starters and salads to handhelds (Tacos al Pastor, Pork Gyros) and big plates (Country-Style Ribs with Peach Salsa) to desserts (Grilled-Doughnut Ice Cream Sandwiches). Serial Griller is a serious and delicious exploration of how grilling is done all around America.
There are good recipes and there are great ones—and then, there are genius recipes. ONE OF THE NEW YORKER’S FIFTEEN ESSENTIAL COOKBOOKS Genius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. They’re handed down by luminaries of the food world and become their legacies. And, once we’ve folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones. There isn’t yet a single cookbook where you can find Marcella Hazan’s Tomato Sauce with Onion and Butter, Jim Lahey’s No-Knead Bread, and Nigella Lawson’s Dense Chocolate Loaf Cake—plus dozens more of the most talked about, just-crazy-enough-to-work recipes of our time. Until now. These are what Food52 Executive Editor Kristen Miglore calls genius recipes. Passed down from the cookbook authors, chefs, and bloggers who made them legendary, these foolproof recipes rethink cooking tropes, solve problems, get us talking, and make cooking more fun. Every week, Kristen features one such recipe and explains just what’s so brilliant about it in the James Beard Award-nominated Genius Recipes column on Food52. Here, in this book, she compiles 100 of the most essential ones—nearly half of which have never been featured in the column—with tips, riffs, mini-recipes, and stunning photographs from James Ransom, to create a cooking canon that will stand the test of time. Once you try Michael Ruhlman’s fried chicken or Yotam Ottolenghi and Sami Tamimi’s hummus, you’ll never want to go back to other versions. But there’s also a surprising ginger juice you didn’t realize you were missing and will want to put on everything—and a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes you’ll follow to a T, but others will be jumping-off points for you to experiment with and make your own. Either way, with Kristen at the helm, revealing and explaining the genius of each recipe, Genius Recipes is destined to become every home cook’s go-to resource for smart, memorable cooking—because no one cook could have taught us so much.
This innovative collection of recipes will have you grilling deeply flavorful dishes for lunch, dinner, or any time. In Food52’s Any Night Grilling, author (and Texan) Paula Disbrowe coaches you through the fundamentals of cooking over fire so the simple pleasure of a freshly grilled meal can be enjoyed any night of the week—no long marinades or low-and-slow cook times here. Going way beyond your standard burgers and brats, Disbrowe offers up streamlined, surprising recipes for Crackly Rosemary Flatbread, Grilled Corn Nachos, and Porchetta-Style Pork Kebabs, alongside backyard classics like Sweet & Smoky Drumsticks, Gulf Coast Shrimp Tacos, and Green Chile Cheeseburgers. You’ll also be charring fruits and vegetables in coals for caramelized sweetness, bringing day-old bread back to life, and using lingering heat to cook ahead for future meals. Filled with clever tips, lush photography, and what will surely become your favorite go-to recipes, Any Night Grilling is the only book you and your grill need.
A collection of 60 recipes for turning ordinary salads into one-dish worthy meals. Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it. Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It’s comforting food made captivating by simply charring one ingredient or marinating another—shaving some, or roasting a bunch. But because we don’t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting—and a whole lot more like dinner.
Grilling is the most basic method of cooking there is. It dates back to the time of cavemen—food plus fire equals good. But when it comes to healthy food from the grill, evolution has been slow, producing lots of nutritionally sound but incredibly bland recipes. Until now. Grilling is the most basic method of cooking there is. It dates back to the time of cavemen—food plus fire equals good. But when it comes to healthy food from the grill, evolution has been slow, producing lots of nutritionally sound but incredibly bland recipes. Until now. Bobby Flay's Grilling for Life is, first and foremost, about getting the biggest, boldest flavor possible from food and fire while making healthy choices all the way. Imagine a lifetime of Espresso Rubbed BBQ Ribs with Mustard-Vinegar Basting Sauce; Bricked Rosemary Chicken with Lemon; Chinese Chicken Salad with Red Chile-Peanut Dressing; Grilled Beef Filet with Arugula and Parmesan; Grilled Salmon with Lemon, Dill, and Caper Vinaigrette; and Garlic-Red Chile-Thyme-Marinated Shrimp. For food that is good for you and full of his signature big style and big flavor, Bobby Flay will teach you how to use herbs, spices, heart-healthy oils, citrus zests and juices, honey, and vinegars in place of sugary commercial sauces and marinades. He'll show you how to enhance flavor by toasting nuts, seeds, and spices on the grill; roasting garlic in a covered grill to add to vinaigrettes and marinades; and grilling slices of lemon, lime, and grapefruit to serve on the side. Bobby believes that we all need a full and balanced diet to be happy and healthy, so the book has everything you need to keep grilling for life: veggies chock-full of fiber; delicious complex carbohydrates (the right carbs) that not only fight heart disease but break down slowly, leaving you feeling fuller longer; fish rich in omega-3 oils; and, of course, the full range of proteins. To sharpen your skills by the fire, Bobby Flay's Grilling for Life includes the sections “Equipment” (a very short list); “Fahrenheit 101,” a temperature chart that helps you navigate rare, medium, and well-done; “Meals in Minutes,” offering suggestions for the time-challenged; and “Party Foods,” great party menus for everything from a cocktail party to an Italian feast.
A stunning collection of hassle-free recipes for baking cakes, cookies, tarts, puddings, muffins, bread, and more, from the editors behind the leading food website Food52. Whether it's the chocolate cake at every childhood birthday, blondies waiting for you after school, or hot dinner rolls smeared with butter at Thanksgiving dinner, homemade baked goods hold a place in many of our best memories. And that's why baking shouldn't be reserved for special occasions. With this book, curated by the editors of Food52, you can have homemade treats far superior to the store-bought variety, even when it feels like you're too busy to turn on the oven. From Brown Butter Cupcake Brownies to "Cuppa Cuppa Sticka" Peach and Blueberry Cobbler, these sixty reliable, easy-to-execute recipes won't have you hunting down special equipment and hard-to-find ingredients or leave you with a kitchen covered in flour and a skink piled high with bowls. They're not ordinary or ho-hum, either: ingredients you've baked with before (and some you haven't - like black sesame, coconut oil, and lavender) come together to create new favorites like Baked Cardamom French Toast and Olive Oil and Sesame Crackers. Filled with generations’ worth of kitchen wisdom, beautiful photography, and tips you'll return to, Baking is the new go-to collection for anyone who wants to whip up something sweet every day.
Fewer ingredients, big-time flavors—that’s the magic of Big Little Recipes. Inspired by Food52’s award-winning column, this clever cookbook features 60 new recipes that’ll deliver wow-worthy results in five, four, three . . . or, yep, even two ingredients. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE WASHINGTON POST Put down the long grocery lists. Food52’s Big Little Recipes is minimalism at its best. From pasta sauce you’ll want by the gallon to chewy-dreamy oatmeal cookies, this cookbook is packed with crowd pleasers and smart techniques—showing just how much you can accomplish with essentials you can count on one hand. Can long-winded classics, like chili or eggplant Parmesan, work for busy weeknights? Why, yes. Will chicken noodle soup taste even more chicken noodle-y with just three ingredients? Absolutely. Does subbing in olive oil for butter in lemon bars really make a difference? You bet. With Emma Laperruque by your side, you’ll learn how to make every step count and flavor sing. (She’ll even prove that water—yes, water—can be invaluable in everything from ultra-tender meatloaf to veggie burgers.) There’s no shortage of extras, too. You’ll find tons of need-to-know tips, mini-recipe spreads, and choose-your-own-adventure charts to give meal-planning a burst of energy: A fervent case for simpler homemade stock, a loving ode to canned tuna, a very good reason to always have bananas in your freezer, and more. This’ll be your new sidekick for every meal—fresh-as-heck salads, brothy comfort foods, brawny meats, briny fishes, and hearty vegetables that’ll take center stage. Big Little Recipes shows busy home cooks how to turn less into more.
In her New York Times bestseller Everyday Italian, Giada De Laurentiis introduced us to the simple, fresh flavors of her native Italian cuisine. Now, America’s favorite Italian cook is back with a new batch of simple, delicious recipes geared toward family meals—Italian style. These unpretentious and delicious meals are at the center of some of Giada’s warmest memories of sitting around the table with her family, passing bowls of wonderful food, and laughing over old times. Recipes for soups like Escarole and Bean and hearty sandwiches such as the classic Italian Muffuletta make casual, easy suppers, while one-pot dinners like Giada’s Chicken Vesuvio and Veal Stew with Cipollini Onions are just as simple but elegant enough for company. You’ll also find recipes for holiday favorites you’ll be tempted to make all year round, including Easter Pie, Turkey and Ciabatta Stuffing with Chestnuts and Pancetta, and Panettone Bread Pudding with Amaretto Sauce. Giada’s Family Dinners celebrates the fun of family meals with photographs of Giada’s real-life family and friends as well as the wonderful dishes she shares with them in her kitchen. Suggested menus help you put together a family-style meal for any occasion, from informal to festive. The heart of Italian cooking is the home, and Giada’s Family Dinners—full of fantastic recipes that require a minimum of fuss to prepare—invites you to treat everyone like a member of the family. Nothing is more important than family. Bring yours to the table with Giada’s unpretentious, authentic, down-home Italian cooking! • SOUPS AND SANDWICHES • ITALIAN SALADS AND SIDES • EVERYDAY FAMILY ENTREES • THE ITALIAN GRILL • FAMILY-STYLE PASTA • FAMILY-STYLE GET-TOGETHERS • ITALIAN FAMILY FEASTS • FAMILY-STYLE DESSERTS
“A testament to crowd-sourcing, to accomplished cooks who don’t necessarily blog, and to Food52.com’s smart curating.” —Washington Post The Best Cooks Are Home Cooks Accomplished food writers and editors Amanda Hesser and Merrill Stubbs had a mission: to discover and celebrate the best home cooks in the country. Each week for fifty-two weeks, they ran recipe contests on their website, Food52.com, and the 140 winning recipes make up this book. They include: Double Chocolate Espresso Cookies Secret Ingredient Beef Stew Simple Summer Peach Cake Wishbone Roast Chicken with Herb Butter These recipes prove the truth that great home cooking doesn’t have to be complicated or precious to be memorable. This book captures the community spirit that has made Food52 a success. It features Amanda’s and Merrill’s thoughts and tips on every recipe, plus behind-the-scenes photos, reader comments, and portraits of the contributors—putting you right in the kitchen with America’s most talented cooks. “There’s something for everyone . . . from crowd-pleasing Zucchini Pancakes to elegant Risotto Rosso. And isn’t it heartwarming that something as ephemeral as a blog, about something as transient as food, might be just good enough to make it to your permanent bookshelf? Take a bow, home cooks.” —NPR “Even readers with a shelf full of cookbooks will appreciate the book's broad, creative collection. . . . Cooks of all skill levels will find plenty of room to stretch.” —Publishers Weekly, starred review
