Ad Hoc at Home is filled with quicker and easier recipes that can be embraced by both kitchen novices and more experienced cooks who want great recipes for American comfort-food classics. Ingredients: 12 1 ¼-inch-thick lamb chops (about 4 ounces each) Kosher salt Freshly ground black pepper Canola oil 4 thyme sprigs 4 [...]
The chocolate sponge in this Black Forest gateau recipe has just the right texture for absorbing a drizzle of kirsch, which keeps it delectably moist. Ingredients: For the chocolate sponge: 125g self-raising flour 2 tsp baking powder 3 tbsp cocoa powder 5 large eggs, separated 200g unsalted butter, softened 150g caster sugar [...]
After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake. Given the grilling guru’s affinity for bold flavors and signature twists on American favorites, it’s [...]
Matt Lewis and Renato Poliafito left their day jobs in advertising five years ago to open their bakery, Baked, in Brooklyn, NY, to immediate praise from fans across the country. The authors have been featured on Oprah, the Today show, the Food Network, and Martha Stewart. And for good reason…which you’ll understand better once you [...]
True to her trademark style, Garten once again shows that delicious food can be prepared with a minimum of fuss, even with guests on the way. In this recipe for Ricotta Cheese, Ina suggests preparing it with children because it’s quick and easy and interesting for little ones to participate. Ingredients: 4 cups [...]
Each recipe from this book pairs one of the nation’s top chefs (including Southern culinary stars John Besh, Frank Stitt, and Sean Brock) with a pioneering local farmer or artisan. The result is recipes like this… Ingredients: 3 pounds ripe tomatoes, cored 3 tablespoons extra-virgin olive oil 1 small onion, diced ½ cup [...]
By highlighting the eclectic ingredients and modern techniques that define the country today, Leite brings the often-overlooked foods of Portugal center stage. Ingredients: 3 tablespoons olive oil 8 ounces chouriço, linguiça, or dry-cured smoked Spanish chorizo, cut into 1/4-inch coins One 1/4-inch-thick slice presunto, Serrano ham, or prosciutto, trimmed of excess fat and [...]
The Gloriously Gluten-Free Cookbook, compiled by Vanessa Maltin and published by Wiley, shares this recipe from the kitchen of Chef Katie Chin of Thai Kitchen. It is a light but satisfying vegetarian dish. Ingredients: 3 tablespoons vegetable oil 10 ounces tofu, cut into 1 x 1 1/2-inch slices 1 tablespoon oyster sauce 8 [...]
John Besh’s recipes will change the way you look at New Orleans cooking and this one is no exception. Ingredients: For the cake: 1 cup lukewarm milk, about 110°F 1/2 cup granulated sugar 2 tablespoons dry yeast 3 3/4 cups all-purpose flour 1 cup melted butter 5 egg yolks, beaten 1 teaspoon [...]
Meat is based on the seemingly paradoxical philosophy that we should eat less meat than the 8 ounces per person per day Americans put away now. Instead of so much meat, we should eat better meat. Ingredients: 3 boneless, skinless chicken breasts, cut into 3/4-inch cubes 1/2 pound shiitake mushrooms, stems removed and [...]