Archive by Author

Crock-Pot Chicken Pot Pie from Dianne Phillips’ ‘Slow Cooker: The Best Cookbook Ever With More than 400 Easy-to-Make Recipes’

Prep a few ingredients, toss them in the pot, and let the cooker work its magic while you’re gone for the day. Return to a slow-cooked, deeply flavored, great-smelling dinner for you and your family every night!   Ingredients:   3 cups chicken broth 1 tsp. dried thyme 4 medium Yukon gold potatoes cut into […]


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Citrons Confits from Joan Nathan’s ‘Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France’

In her latest collection of recipes, Joan Nathan shows that she is an anthropologist of the first order as she explores the point of intersection between French and Jewish food traditions and chronicles how it has come to form a culture all its own. This recipe for citron confits is just one of the great […]


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Mamie Eisenhower’s Cheesecake With A Chocolate Crust from Bill Yosses and Melissa Clark’s ‘The Perfect Finish’

Yosses, executive pastry chef at the White House, and Clark, a noted New York Times food columnist, showcase elegant, delicious desserts suitable for a variety of occasions from brunch to potlucks to fancy celebrations. Recipes are well-detailed and easy-to-follow, even for the novice, and potentially unfamiliar techniques.   Ingredients:   Cookie Crust 1 package (9 ounces) […]


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Beef Stew and Dumplings from John Torode’s ‘Beef’

This delicious beef stew couldn’t be simpler – just make it in one pot, pop it in the oven and serve it up a few hours later with dumplings.   Ingredients:   2kg stewing steak, such as beef shin or neck, diced 100g plain flour Salt and pepper 30g beef dripping or lard, melted 675g […]


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Onions and blueberries from René Redzepi’s ‘Noma: Time and Place in Nordic Cuisine’

Those unable to secure a seat at the World’s Best Restaurant 2010, the 12-table Noma near Copenhagen, will have to settle for Rene’s cookbook of imaginative combinations.   Ingredients:   Pickled shallots   8 small shallots 200 grams blueberry juice 110 grams apple balsamic vinegar 90 grams honey 2 sprigs thyme   Onions   4 […]


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LaVerne’s Black Raspberry Bars from Molly O’Neill’s ‘One Big Table’

Every recipe in this book is a testament to the way our memories — historical, cultural, and personal — are bound up in our favorite and best family dishes.   Ingredients:   12 tablespoons (1 1/2 sticks) unsalted butter, softened 1 cup packed light brown sugar 1 3/4 cups all-purpose flour 1 teaspoon baking soda […]


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Irish Bacon, Cabbage and Parsley Sauce from Darina Allen’s ‘Forgotten Skills of Cooking’

Here are is a traditional Irish recipe. Author Darina Allen is the founder of Ballymaloe Cookery School in Shanagarry, County Cork, Ireland.   Ingredients:   4 pounds Irish boiling bacon (where to buy?) 1 Savoy cabbage, trimmed, quartered, and cored 4 tablespoons unsalted butter Freshly ground black pepper Parsley Sauce Boiled Yukon gold potatoes, for […]


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Horseradish-Crusted Roast Beef from Marissa Guggiana’s ‘Primal Cuts: Cooking with America’s Best Butchers’

Much more than just a cookbook, Primal Cuts is a revealing look into the lives, philosophy, and work of true food artisans, all bound by a common respect for the food they produce and an absolute love for what they do.   Ingredients:   Sirloin tip roast or bottom round roast preferably grass-fed, tied. (my […]


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Penne with Sausage and Escarole from Emeril Lagasse’s ‘Emeril 20-40-60: Fresh Food Fast’

Those of you who don’t love escarole had better try it again…the sweetness of the Italian sausage here really complements its flavor beautifully. A simple pasta dish for any day of the week.   Ingredients:   1 pound penne pasta 1 1⁄2 pounds sweet Italian sausage, casings removed (or bulk sausage) 1 teaspoon olive oil […]


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Easy Roasted Chicken from Tom Colicchio’s ‘Think Like a Chef’

Unlike many chef-authors, Colicchio (chef at Gramercy Tavern) does not offer modified restaurant recipes for the home cook. Instead, he sets out to inspire readers to think like trained chefs: to riff on ingredients and techniques rather than always follow recipes to the last letter. Indeed, recipes like this one serve as creative fodder rather […]


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