ABRAMS

View Separately

RECIPE: All the Tomatoes Tomato Salad (from Matty Matheson: Home Style Cookery)

Tomatoes rule and should be eaten at room temperature, and they should never be kept in the fridge. Tomatoes are the greatest fruit in the world. This tomato salad with lots of cornbread crumbs is one for the books. If you don’t have cornbread, just fry lots of torn day-old bread in olive oil until golden and crunchy, then throw in garlic and some herbs and place it all on a paper towel; let the oil drip and then pulse in a food processor. Or really, you should just be eating these tomatoes with some good olive oil and sea salt. But that wouldn’t be a cookbook recipe. Imagine if we just actually left everything alone and ate things at the highs of seasons with no fuckery and enjoyed the real sensations of the purest of pure.

Serves 4 to 6

Prep time: 35 minutes, plus 45 minutes inactive time

1 pound (450 g) heirloom tomatoes (different varieties)
1 pound (450 g) cherry tomatoes (different varieties)
4 tablespoons plus 1 teaspoon (65 ml) olive oil
2 tablespoons lime juice
Zest of 1 lime
2 teaspoons sea salt
1 teaspoon freshly cracked black pepper
1 cup (200 g) crumbled cornbread
1 garlic clove, peeled
½ cup (140 g) crumbled feta cheese
1 cup (30 g) chopped basil leaves

Slice all the tomatoes in different shapes and sizes; arrange them randomly on a serving plate. Brush the tomatoes with 3 tablespoons (45 ml) of the olive oil, then drizzle with the lime juice and sprinkle with the zest, salt, and pepper. Allow the tomatoes to marinate for 45 minutes.

Meanwhile, preheat the oven to 300°F (90°C). Line a baking sheet with parchment paper.

Put the cornbread into a medium bowl. Grate the garlic into the cornbread and splash in the remaining 1 tablespoon plus 1 teaspoon (20 ml) olive oil. Spread the crumble mixture evenly onto the prepared baking sheet and bake for 15 minutes, until the cornbread is dry and crunchy. Take the cornbread out of the oven and let cool.

Lightly sprinkle a thin layer of the cornbread crumble over the tomatoes, then crumble the feta all over the salad and finish with a handful of the basil on top.

Chef Matty Matheson follows up his New York Times bestseller with an even bigger book that is all about quality home cooking.

Matty returns with 135 of his absolute favorite recipes to cook at home for his family and friends, so you can cook them for the people you love. Home Style Cookery is his definitive guide to mastering your kitchen, covering everything from pantry staples (breads, stocks, and pickles) to party favorites (dips, fried foods, and grilled meats), to weeknight go-tos (stews, pastas, salads), and special occasion show-stoppers (roasts, smoked meats, and desserts). It starts with basics like Molasses Bread in an Apple Juice Can, Beef and Bone Marrow Stock, Kitchen Sink Salad, Thanksgiving Stuffing Butternut Squash, and the tallest Seven-Layer Dip you have ever seen. Next it covers comforting recipes like Littleneck Clam Orecchiette, Pho Ga, Sichuan Newfoundland Cod, Double Beef Patty Melt with Gruyere and Molasses Bread, and Matty’s take on the ultimate Submarine sandwich. And it closes with bangers like Fish Sticks with Kewpie Tartar Sauce, Salt Crust Leg of Lamb and Yukon Golds with Creamed Spinach, Texas-Style Prime Rib, T-bone Steak and Fine Herb Chimichurri, and Lobster Thermidor with Bearnaise and Salt and Vinegar Chips. It even has desserts like his wife Trish’s Chocolate Chip Cookies and Creme Caramel.

In Home Style Cookery, Matty shares his bold style of cooking. Along with beautiful photographs of Matty’s dishes and his farm, this book is filled with signature recipes that are equal parts approachable and tasty. Matty’s first book shared his culinary story, Home Style Cookery will help you build yours.

For more information, click here.

Source: abramsbooks.com

View Separately

RECIPE: Stone Fruit Crisp (from It’s Not Complicated by Katie Lee Biegel)

I look forward to summer stone fruits all year long. Peach is my number one, but I also love a ripe plum, especially when the flesh is bright red, or a juicy apricot on a hot summer day. Any of these fruits would work well on their own in this crisp, but the combination of the three is like a celebration of the season. Be sure to serve this hot out of the oven, with a scoop of vanilla ice cream!

Yield: 8 to 10 servings
Active Time: 10 minutes
Total Time: 1 hour 5 minutes

For the crisp:

½ cup (65 g) all-purpose flour
¼ cup (55 g) light brown sugar
Pinch of ground cinnamon
Pinch of kosher salt
½ cup (1 stick/115 g) cold unsalted butter, cut into cubes
½ cup (45 g) rolled oats

For the fruit:

4 peaches, sliced
2 plums, sliced
2 apricots, sliced
3 teaspoons cornstarch
¼ cup (50 g) sugar

Preheat the oven to 400°F (205°C).

Make the crisp: Mix together the flour, brown sugar, cinnamon, and salt in a bowl. Using a pastry blender, two knives, or a food processor, cut in the butter. Stir in the oats.

Prepare the fruit: Toss the fruit with the cornstarch and sugar.

Transfer the fruit mixture to a 9 by 13-inch baking dish and top with the crisp mixture. Bake until the middle is warmed through and the top is crispy and golden brown, 50 to 55 minutes.

From bestselling author and the star of Food Network’s The Kitchen, It’s Not Complicated offers recipes designed to simplify cooking (and life!)

After years of throwing lavish, carefully planned dinner parties, hosting numerous food shows, and jet-setting across the globe, Katie Lee has settled down. Having recently married the love of her life, Lee prefers quiet dinners with her family to multi-day cooking affairs for dozens of guests. Pasta every Sunday. Thick cut rib eyes. Ideas for cooking vegetables that go beyond roasting. A perfect brownie. In short, her life is guided by a new principle: Things don’t need to be complicated to be good.

In It’s Not Complicated, Katie Lee, author, influencer, and Food Network star, offers 100 of her favorite recipes that are easy, yet exciting—and always delicious. Written for the veteran chef and kitchen novice alike, Lee’s recipes have few ingredients and simple steps that are meant to ease up your life. Perfect for weeknights, but special enough for having people over, It’s Not Complicated shares the recipes people really want: classic, unfussy sure-things.

For more information, click here.

Source: abramsbooks.com

View Separately

RECIPE: Pesto alla Trapanese (from Pizza Czar by Anthony Falco)

Trapanese pesto originates from the western Sicilian province of Trapani. Like the iconic Ligurian version, it features basil, but Trapanese pesto uses almonds (instead of pine nuts) and tomatoes. It’s Sicilian, so there are breadcrumbs and really nice olive oil too. This recipe originated out of a collaboration with my friend Paul Cavalcante, a talented Italian chef I worked with in Staten Island. It was Paul’s idea to do a vegan Trapanese pesto pie. We were shooting from the hip, throwing things in a blender, and after the third version, we knew we had something. A local who tried it said it was the best vegan pizza she’d ever had, which is when my job seems like it’s the coolest thing in the world. Just toss some al dente noodles in a saucepan with a little pasta water and at the last minute, throw in the pesto.

Makes 1 quart (about 1 liter)

250 grams (about 8 ounces) unsalted almonds, toasted
500 grams (about 1 pound) cherry tomatoes
100 grams (about 3½ ounces) canned whole peeled tomatoes (preferably Bianco DiNapoli), drained
60 grams (about 2 ounces) basil leaves
3 grams (1 tablespoon) mint leaves
15 grams garlic (about 5 cloves), peeled
8 grams (1 teaspoon) sea salt
175 grams (¾ cup) extra-virgin olive oil

Combine the almonds, cherry tomatoes, canned tomatoes, basil, mint, garlic, and salt in a blender or food processor and blend until the nuts are pea-sized.

Continue to blend while slowly incorporating the olive oil until the paste is emulsified but not completely smooth. Taste and adjust seasoning, transfer to a container, and refrigerate until ready to use (no more than 3 to 5 days).

In his comprehensive first book, legendary pizza czar Anthony Falco teaches you everything you need to know to make pizza wherever you are, drawing from his singular experience opening pizzerias around the globe

If there’s one thing the entire world can agree on, it’s pizza. It just might be the world’s favorite food. In every climate, in every region, in every kind of kitchen, there’s pizza to be had, infused with local flavor. In this definitive book, filled with hacks, tips, and secret techniques never before shared, International Pizza Consultant Anthony Falco brings the world of pizza to your kitchen, wherever you are.

After eight years at the famous Brooklyn restaurant Roberta’s, culminating with his position as Pizza Czar, Falco pivoted from the New York City food scene to the world, traveling to Brazil, Colombia, Kuwait, Panama, Canada, Japan, India, Thailand, and all across the United States. His mission? To discover the secrets and spread the gospel of making the world’s favorite food better. Now the planet’s leading expert pizza consultant, he can make great pizza 8,000 feet above sea level in Bogotá or in subtropical India, and he can certainly help you do it at home. An exhaustive resource for absolutely any pizza cook, teaching mastery of the classics and tricks of the trade as well as completely unique takes on styles and recipes from around the globe, Pizza Czar is here to help you make world-class pizza from anywhere on the map.

For more information, click here.

View Separately

RECIPE: White Port with Lime (from Getaway by Renee Erickson)

You can find delicious, honey-toned aged white ports to sip and contemplate, but you probably don’t want to make an apéro with them. Look instead for unaged—and cheaper— white port that mixes well with tonic or, like here, dry vermouth. You can adjust the ratio to find just the right sweetness level for yourself.

Makes 2 cocktails

3 ounces (90 ml) dry vermouth
3 ounces (90 ml) white port
1⁄2 ounce (15 ml) lime juice
2 slices lime, to garnish

In a cocktail shaker filled with ice, stir together the vermouth, port, and lime juice. Strain into two highball glasses that are two-thirds full of ice. Garnish with the lime slices.

From the Pacific Northwest’s most influential chef comes a collection of recipes for ultra-simple sophistication inspired by the world’s most delicious cuisines

Selected as the #1 Cookbook of 2021 (So Far) by Amazon Editors

Acclaimed chef, restaurateur, and artist Renee Erickson invites you on a culinary journey via her favorite places in the world—Rome, Paris, Normandy, Baja California, London, and her hometown, Seattle. Equally aspirational travelogue and practical guide to cooking at home, the book offers 120 recipes and 60 cocktail recipes for simple meals that evoke the dreamiest places and cuisines. From not-too-intricate cocktails and snacks to effortless entrées, these are the recipes that inspire Erickson and make for relaxed, convivial evenings, whether at home or abroad. Showcasing Erickson’s appealing and high-style aesthetic and featuring gorgeous photography and hand-drawn illustrations, this book offers a richly visual survey of beautiful, easy ways to escape the everyday, with meals that you will want to eat every day.

For more information, click here.

Source: abramsbooks.com

View Separately

RECIPE: Strawberry Rhubarb Pie (from Pie for Everyone by Petra “Petee” Paredez)

At the risk of revealing myself to be a pie snob (surprise!), I must admit that I’m rarely impressed with strawberry-rhubarb pie when I order it at a bakery or restaurant. If it isn’t made with super flavorful strawberries and the proper ratio of rhubarb to berries, the magic just isn’t there, and it tastes like a bland, sour strawberry pie. You might think that a 2:1 ratio of rhubarb to strawberries would be overpowering, but it’s actually precisely what’s needed to concoct a flavor that is so much more than the sum of its parts, almost like some tropical fruit you’re discovering for the first time. My favorite way to make this pie is in a simple double crust, which lets the filling sing.

1¼ cups (190 g) hulled strawberries (If you are using very petite strawberries, leave them whole. For larger strawberries, cut them in half.)
3½ cups (375 g) rhubarb cut into ½-inch (12-mm) pieces
1 teaspoon lemon juice
⅔ cup (135 g) sugar
3 tablespoons tapioca starch
¼ teaspoon salt
1 recipe any crust type, bottom crust prepared to make a double-crust pie
Egg Wash

Preheat the oven to 400°F (205°C).

In a large bowl, combine the berries and rhubarb with the lemon juice. In a small bowl, whisk together the sugar, tapioca starch, and salt, making sure that the starch is evenly dispersed. Pour the sugar mixture over the fruit and stir gently to coat. Pour the filling into the bottom crust, making sure to scrape the entire contents from the sides of the bowl into the pie.

Top the pie with the top crust (see book for full instructions on how to assemble a double-crust pie). Brush the top crust with the egg wash. Place the pie on a baking sheet to collect any juices that bubble over and bake for 20 minutes, then reduce the heat to 375°F (190°C) and continue to bake for 40 minutes more, or until the filling has been bubbling for at least 10 minutes.

Transfer the pie to a cooling rack and allow to cool for at least 1 hour before serving. Serve warm or at room temperature. The pie will keep for up to 3 days at room temperature.

New York’s beloved Petee’s Pie Company serves up more than 80 recipes for the best pies you can make at home

Petra (Petee) Paredez shares her personal repertoire of impeccable baking techniques that have made her pie shops, Petee’s Pie Company and Petee’s Café, New York darlings. At the heart of it all, the goal is simple—a tender, ﬂaky crust and perfectly balanced ﬁlling—and this cookbook leads the way with easy-to-follow, step-by-step guidance. A champion of locally sourced ingredients, Paredez features some of the best farms and producers in proﬁles throughout the book, inspiring us to seek out the very best ingredients for our pies wherever we may live. Filled with vibrant photography and recipes for just about every pie imaginable, from fruit and custard to cream and even savory, Pie for Everyone invites us to share in the magic and endless appeal of pie.

For more information, click here.

Source: abramsbooks.com

View Separately

RECIPE: Spicy Grandma Sauce (from Pizza Czar by Anthony Falco)

This is based on the sauce I learned from my grandma. She likes spicy things. Hey, Sicilians living in Texas—we’re down with spice. Think of it like an arrabbiata sauce but nobody’s angry.

Makes 1 quart (about 1 liter)

1 (794-gram/28-ounce) can whole peeled tomatoes (preferably Bianco DiNapoli), drained
4 grams (1 teaspoon) kosher salt
110 grams (½ cup) extra-virgin olive oil, plus more if needed
40 grams (about 1½ ounces) yellow onion, thinly sliced
30 grams (5 cloves) garlic, chopped
14 grams (about 4) fresh red chiles (bird’s-eye or similar), thinly sliced
8 grams (about 3) dried Calabrian chiles
10 grams (about 1/3 ounce) basil, chopped

Put the tomatoes in a large bowl. Using your dominant hand, crush each tomato into walnut sized pieces. Season with the salt and 55 grams (¼ cup) of the olive oil. Mix thoroughly and set aside.

In a medium sauté pan, heat the remaining 55 grams (¼ cup) oil over medium-high heat. Add the onion and cook until it begins to brown, about 10 minutes. Add the garlic and cook for an additional 2 minutes, or until the garlic is soft.

Add the fresh red chiles and Calabrian chiles and continue to cook. Raise the heat to high, add the tomatoes, and cook for 5 minutes, stirring vigorously. Add a bit more olive oil if the mixture begins sticking.

Add the basil, taste, and adjust the seasoning. Transfer to a container, cool, and refrigerate until ready to use. Use in first 2 days or freeze.

For more information, click here.

View Separately

RECIPE: Melon and Mint Mojitos (from Getaway by Renee Erickson)

Out at the cabin, my mom had Tupperware for everything, including cantaloupe. She would keep a giant container filled with chilly sliced cantaloupe, all ready to go. We would pop the lid and get a big burst of melon aroma, and this cocktail works that summery smell into a clean, bright drink. One perfect melon supplies enough fragrance for a pitcher—not plastic, these days—of cooling drinks.

Makes 6 cocktails

1 medium, very ripe aromatic Charentais or cantaloupe melon, room temperature, peeled and cut into chunks (about 1 quart/1 L)
¼ cup (60 ml) Simple Syrup (more if your melon is not quite sweet enough)
Pinch of salt
½ cup (25 g) picked mint leaves, plus sprigs, to garnish
½ cup (115 ml) lime juice
12 ounces (340 ml) good-quality white rum, like Rhum JM
Soda water
Lime wedges, to garnish

In a blender, combine the melon, simple syrup, and salt. Buzz until smooth, then chill in the fridge until very cold, roughly an hour.

Chill six cocktail glasses in the freezer. In a large glass pitcher, muddle the mint and lime juice. Pour in the rum, add some ice, and stir until very cold. Strain the rum and lime mixture into the glasses. Into each pour ½ cup (120 ml) melon puree. Top each glass with ice and a splash of soda. Give each drink a quick stir with a mint sprig. Garnish with the mint and a lime wedge.

From the Pacific Northwest’s most influential chef comes a collection of recipes for ultra-simple sophistication inspired by the world’s most delicious cuisines

Selected as the #1 Cookbook of 2021 (So Far) by Amazon Editors

For more information, click here.

Source: abramsbooks.com

View Separately

RECIPE: Crunchy Ranch Corn on the Cob (from It’s Not Complicated by Katie Lee Biegel)

When I was a kid, my number-one snack was Cool Ranch Doritos. My mom would never buy them for me, but when I spent the weekend at my dad’s house, he always got them for me. I was perfectly fine playing my divorced parents off of each other if it meant that I got to have my Doritos. Instead of taking my time over the weekend to really enjoy the bag, I usually gorged myself as soon as we got home from the store. I do remember one occasion when I ate the entire bag in one sitting. Now that I’m an adult, I’m only slightly better at controlling myself around the power of the Cool Ranch, but I’ve found that they make a wicked coating for everything from a chicken breast to a piece of corn on the cob. This is a great way to use up the crumbs at the bottom of the bag.

Yield: 4 servings

Total Time: 5 minutes

4 ears corn, cooked (grilled or boiled)
¼ cup (60 ml) Ranch Dressing (homemade, page 49, or store-bought)
1 cup (35 g) crushed ranch-flavored corn chips

Brush each ear of corn with about 1 tablespoon of the dressing. Spread the crushed chips on a plate and roll each ear of corn in the chips to completely coat each ear. Serve.

From bestselling author and the star of Food Network’s The Kitchen, It’s Not Complicated offers recipes designed to simplify cooking (and life!)

After years of throwing lavish, carefully planned dinner parties, hosting numerous food shows, and jet-setting across the globe, Katie Lee Biegel has settled down. Having recently married the love of her life, Lee prefers quiet dinners with her family to multi-day cooking affairs for dozens of guests. Pasta every Sunday. Thick cut rib eyes. Ideas for cooking vegetables that go beyond roasting. A perfect brownie. In short, her life is guided by a new principle: Things don’t need to be complicated to be good.

In It’s Not Complicated, Katie Lee Biegel, author, influencer, and Food Network star, offers 100 of her favorite recipes that are easy, yet exciting—and always delicious. Written for the veteran chef and kitchen novice alike, Biegel’s recipes have few ingredients and simple steps that are meant to ease up your life. Perfect for weeknights, but special enough for having people over, It’s Not Complicated shares the recipes people really want: classic, unfussy sure-things.

For more information, click here.

Source: abramsbooks.com

View Separately

RECIPE: Pepperoni and pickled chile pizza (from Pizza Czar by Anthony Falco)

Pepperoni pizza is arguably the modern American classic. To me, this is the new classic. As you may have already read here, I didn’t grow up eating pepperoni, but I was raised eating lots of pickled chiles. To me, it’s about the combination. Pepperoni is great, but it can be just one note and, frankly, boring solo, even the best stuff. In my mind, you have to add jalapeños.

Makes 1 (13-inch/33-cm) pizza

1 (250-g) Thin & Crispy dough ball (Anthony’s recipe can be found in Pizza Czar, pg. 63)
56 grams (¼ cup) Basic Tomato Sauce (Anthony’s recipe can be found in Pizza Czar, pg. 52)
55 grams (about 2 ounces) low-moisture mozzarella, shredded
60 grams (about 2 ounces) pepperoni, sliced (about 25 pieces)
30 grams (about 1 ounce) Pickled Chiles
25 grams (about 1 ounce) Pecorino-Romano, finely grated
Pinch dried wild Sicilian oregano, stems removed

1. Preheat the oven with pizza stones to your oven’s highest temperature setting (usually 550°F/288°C).

2. Stretch out the dough

3. Using a 2-ounce (60-ml) ladle or a large spoon, spread the sauce evenly on the dough starting from the inside out, leaving 1 inch (2½ cm) around the dough’s circumference for the crust.

4. Distribute the mozzarella evenly onto the sauce.

5. Place the pepperoni evenly on the pizza, starting from the outside in. Remember: Pepperoni migration is unavoidable! Don’t be surprised postbake if they aren’t where you left them.

6. Bake the pizza directly on the pizza stone for 5½ minutes, or until the crust is nicely browned, checking the bottom and rotating it halfway through for an evenly colored crust.

7. Cut the pizza into 6 slices and top with the pickled chiles and Pecorino-Romano. Sprinkle with oregano.

For more information, click here.

Source: abramsbooks.com

View Separately

RECIPE: Smoked Whole Chicken (from Myron Mixon’s Keto BBQ)

Even before I was on Keto, I never liked my barbecue chicken to be too saucy or too sweet—a problem I’ve run into in many barbecue restaurants in my life. I like traditional old-school barbecue chicken, by which I mean a bird that’s dry-rubbed, without sauce. This is my personal favorite way to smoke a chicken, and it happens to be the simplest. I sometimes serve chickens this way at my cook schools to introduce my students to the pleasures of plain simple barbecue, of meat that’s gently spiced and kissed with smoke. If you’re new to smoking, this is probably the single best recipe to get yourself started cooking. I like to cut the back out of the chicken as it cooks quicker and better, but you can skip that step if you want.

Serves 4 to 6

Ingredients

1 whole chicken (about 3-4 pounds)
1 recipe BBQ Chicken Rub (see below)

1. Heat a smoker to 250°F.

2. Place whole chicken breast side down on a clean work surface. Using kitchen shears and starting at the thigh end, cut along one side of backbone all the way up past the neck bottom. From the other side of the backbone, cut all the way up again and remove the backbone. Discard or save to make a stock.

3. Use paper towels or a clean kitchen towel to pat the chicken pieces dry thoroughly so that the rub will adhere to the skin. Generously apply the chicken rub all over the exposed areas of the chicken, rubbing it in gently. Place the seasoned chicken in a deep aluminum baking pan. Place the plan in the smoker and cook for 1½ hours.

4. After 3 hours, start checking the internal temperature by inserting the thermometer into the thickest part of the breast without touching bone. When the breast reaches 165°F, remove the pan from the smoker. Allow the chicken to rest, uncovered, for 15 minutes. Serve immediately, with the wings and some warm Tangy Sweet BBQ Sauce on the side, if you like.

RECIPE: BBQ Chicken Rub

Ingredients

2⁄3 cup chili powder
2 tablespoons monk fruit
sweetener
4 tablespoons kosher salt
¼ cup onion powder
¼ cup garlic powder
1 teaspoon cayenne pepper

Combine all the ingredients in a medium bowl or jar. If using a bowl, stir thoroughly to combine, use how much you need, and save the rest for another use. If using a jar, twist the lid on airtight, shake it to mix.

You can store this rub in an airtight container, away from heat and light, for up to 6 months.

Can you eat barbecue and still lose weight and be healthy? Yes, you can. New York Times bestselling author Myron Mixon will show you how.

After more than thirty years of winning contests for his smoked hogs, briskets, ribs, and chickens, Myron Mixon knows a whole lot about barbecue. So what does the “winningest man in barbecue” know about living a healthy lifestyle? As someone who was overweight and unhealthy before losing more than 100 pounds, he’s ﬁgured out how to cook and eat the foods he loves and still live healthfully. Having kept those pounds oﬀ for more than two years, Mixon is living proof that you can eat barbecue and be healthy, if you know how to do it right.

This is Keto done the way we all want to live; the recipes in Keto BBQ are the ones Mixon uses to enjoy the barbecue lifestyle without gaining weight. Like Mixon, you get to eat the foods you love—including bacon-wrapped chicken breasts, smoked pork shoulder, baby back ribs, and even barbecue sauce—if you follow the recipes in this book. In Keto BBQ, Mixon shares a series of real—and real simple—changes you can make to your diet while still enjoying barbecue and other Southern foods in a healthier way.

For more information, click here.

View Separately

RECIPE: Dill dip with potato chips (from Getaway by Renee Erickson)

Dips are the best, and not just because I like any occasion to serve potato chips. Dips are just so easy to eat, and you can focus on one big flavor: Here, it’s a garden’s worth of dill. You can mix the body of the dip a day in advance, but make sure the dill is freshly chopped and swirled in at the last minute. You need it to be boldly fragrant. If you want to make the dish a little fancier, go nuts and spoon some salmon caviar on top.

Serves 6 to 8

1 cup (240 ml) European-style whole-milk yogurt, such as Straus
1 cup (240 ml) sour cream
1 small garlic clove, grated
2 tablespoons olive oil, plus more to garnish
1 tablespoon lemon juice
Salt and freshly ground black pepper
½ cup (25 g) fresh dill fronds, minced, plus a few whole fronds or flowers, to garnish
Potato chips (see below to make your own, or pick a favorite brand), to serve

In a medium bowl, combine the yogurt, sour cream, garlic, olive oil, lemon juice, and salt and pepper. Just before serving, fold in the dill. Place in a serving dish and garnish with olive oil and more dill or dill flowers. This dip will taste best the day it is made.

RECIPE: Salt and pepper potato chips

We considered calling this book “All About Chips” or “Renee Loves Chips.” I eat them everywhere I travel, from Nashville to Normandy. Every now and then it’s fun to make them at home. They are surprisingly simple to make—as long as you don’t crowd that pan!—and frying them is a great little bit of theater for a gathering. Fresh fried food makes everyone absurdly excited, and for good reason. As much as I love a good bag of chips, a slightly warm chip is just dreamy. In this recipe, we add vinegar to the soaking water for salt ’n’ vinegar flavor and to prevent the potato slices from browning. Serve with a favorite dip or just with a glass of sparkling wine!

Serves 8 to 10

1 cup (240 ml) distilled vinegar
6 russet potatoes, skin on
About 8 cups (1.9 L) neutral oil, such as canola or grapeseed oil, for frying
Salt and freshly ground black pepper

In a large bowl, whisk together 8 cups (1.9 L) water and the vinegar.

Using a mandolin, slice the potatoes as thinly as possible, placing the slices in the vinegar water as you work. After a while, the screw can loosen on the mandolin, so make sure to keep adjusting the blade to keep the slices translucent. Discard the ends of the potatoes (or save them for another use).

Drain the potatoes. Place a layer of paper towels on a baking sheet and lay a single layer of potato slices across it. Place another paper towel layer on top and repeat for about half the potato slices. Use a second baking sheet to layer the second half of the slices with paper towels.

When ready to cook, have ready a spider or a slotted spoon and a wire cooling rack set atop a baking sheet. In a heavy 4-quart (4.5-liter) saucepan or Dutch oven, heat 2 to 3 inches (5 to 7.5 cm) oil to 350°F (175°C). Carefully drop in a generous handful of potato slices, stirring to separate them. Fry, stirring occasionally, until the potatoes are light golden brown, about 5 minutes. Remember, this is a long percolating process, not a sudden one. Remove the chips to the prepared rack and season with salt and pepper right away.

Make sure the oil temperature comes back to 350°F (175°C), adjusting heat if necessary, before repeating with the next batch. Continue until all the potatoes are fried. These taste best the day they are cooked.

From the Pacific Northwest’s most influential chef comes Getaway, a collection of recipes for ultra-simple sophistication inspired by the world’s most delicious cuisines

For more information, click here.

Source: abramsbooks.com

View Separately

RECIPE: Cacio e pepe asparagus (from What’s Gaby Cooking: Eat What You Want by Gaby Dalkin)

Ever since coming back from my birthday trip to Italy a few years ago, I’ve basically been turning everything into cacio e pepe, an addicting mix of olive oil, Parmesan, and black pepper. Pasta is the usual base for this recipe but veggies…whole different ball game. I love giving asparagus this treatment, but you could do this with just about any veggie. Picky eaters rejoice!

Serves 6 to 8

Ingredients

2 pounds (910 g) asparagus, ends trimmed
2 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
⅓ cup (30 g) shredded Parmesan cheese
Juice of 1 lemon

Preheat the oven to 425°F (220°C). Lay the asparagus spears on a baking sheet, drizzle with the olive oil, and sprinkle with the salt and pepper. Scatter the cheese on top and roast for about 15 minutes, until just tender. Remove the pan from the oven and drizzle with the lemon juice. Transfer the asparagus to a platter and serve.

Finally! A cookbook for people who have had enough with rules and restrictions and are ready for delicious food that makes them feel good.

In her follow-up to her breakout success What’s Gaby Cooking, Gaby Dalkin reveals the secret to a happy life: balance. Eat What You Want reﬂects how Gaby eats in real life, and for her, balancing moderation and indulgence is everything. No deprivation, no “bad foods” list. The only rule? Enjoy your food. Whether you are looking for lighter dishes filled with tons of fresh fruits and veggies (like a Cauliflower Shawarma Bowl or lemony Tahini Broccolini), or soul-soothing dishes like (Ham and Cheese Croissant Bread or Strawberry Crispy Cobblers), Gaby has you covered.

All told, Eat What You Want is an invitation/permission slip/pep rally for you to let go of all the noise around what you choose to eat. Choose joy! Choose fun! Choose no apologies or excuses. But most of all, choose whatever makes you happy.

For more information, click here.

Source: abramsbooks.com

View Separately

RECIPE: Breakfast Nachos (from It’s Not Complicated by Katie Lee Biegel)

These nachos are pretty much insane. They’re kind of a breakfast hash nacho mash-up, and I’m here for it. These are really fun to share with friends or if you just feel like having a super-indulgent weekend breakfast with the family. I advise that you don’t plan to do much of anything afterward, because you’re probably gonna want to hit the couch for a bit.

YIELD: 6 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 30 minutes

One 20 ounce (567 g) bag frozen sweet potato waffle fries
1 pound (455 g) breakfast sausage, casings removed and meat crumbled
1 tablespoon olive oil
6 large eggs
Kosher salt and freshly
ground black pepper
1 tablespoon maple syrup
2 cups (225 g) shredded sharp cheddar cheese
1 avocado, thinly sliced
½ cup (90 g) quartered cherry tomatoes
3 scallions, white and light
green parts, thinly sliced
1 jalapeño, thinly sliced
¼ cup (10 g) chopped fresh cilantro
Sour cream
Hot sauce (optional)

Preheat the oven to 350°F (175°C).

Spread the fries onto a rimmed baking sheet and bake according to the package instructions. Meanwhile, cook the sausage in a large nonstick skillet over medium-high heat, breaking up any big chunks with the back of a wooden spoon, until browned and cooked through, about 5 minutes.

Heat another large nonstick skillet over medium heat. Swirl in the oil. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat, and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes. Season with salt and pepper to taste. When the fries are ready, turn the oven to broil. Top the fries with the sausage and cover with the cheese. Cook under the broiler until the cheese has melted completely, about 2 minutes.

Top the nachos with the cooked eggs, avocado slices, tomatoes, scallions, jalapeño, and cilantro. Dollop with sour cream and serve with hot sauce, if desired.

From bestselling author and the star of Food Network’s The Kitchen, It’s Not Complicated offers recipes designed to simplify cooking (and life!)

For more information, click here.

Source: abramsbooks.com

View Separately

RECIPE: Chocolate Malt Easter Egg Macarons (from Icing on the Cake by Tessa Huff)

The chocolate malted milk powder added to this fudgy filling is everything you didn’t know you needed from these cute, whimsical macarons. It adds depth and creaminess to the otherwise sweet and sugary filling. From their curvy shapes to their robin’s egg blue color and realistic speckle finish, these are the perfect Easter or spring celebration treat!

Makes 24 to 36 macarons

For the egg-shaped macaron shells:

Batter for 1 recipe French- or Italian-Method Macaron Shells (see below for French Method!), tinted blue (I recommend a few drops of AmeriColor Electric Blue)

To decorate:

1 tablespoon unsweetened cocoa powder
A few drops of vodka or other clear alcohol

For the chocolate malt filling:

1 cup (2 sticks/225 g) unsalted butter, at room temperature
2 to 3 cups (250 to 375 g) confectioners’ sugar, sifted if needed
½ cup (50 g) chocolate malted milk powder, such as Ovaltine
2 tablespoons whole milk
1 teaspoon pure vanilla extract

Make the egg-shaped macaron shells

Line two or three baking sheets with parchment paper or silicone baking mats. Fit a large piping bag with a plain round tip and fill with the macaron batter.

Pipe the egg-shaped macarons by holding the piping bag perpendicular to the prepared baking sheet. Keeping continuous pressure, count “1, 2” then pull down slightly for “3.” Release the pressure before pulling the piping bag completely away. The egg shape is subtle; there is no need to exaggerate it.

Once one baking sheet is full, tap the bottom of the sheet a few times in each corner with the palm of your hand. Set aside and repeat with the remaining prepared baking sheet(s). Set the piped macaron shells aside to rest for 20 to 40 minutes, until a skin forms over the shells and the tops feel dry to the touch.

Follow the baking and cooling instructions for macarons (see below).

Decorate the macarons

To decorate the macarons with the chocolate spatter technique, stir together the cocoa powder and vodka in a small bowl to create a thick paint.

Place the macaron shells on a piece of parchment paper or baking sheet. Dip a pastry brush or clean paintbrush into the cocoa mixture. Using your finger, flick the brush over the macaron shells to create the speckled/spatter effect. Let dry before filling, about 1 hour.

Make the chocolate malt filling

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat the butter on medium speed until smooth and creamy. With the mixer running on low, slowly add 2½ cups (250 g) of the confectioners’ sugar, the chocolate malt powder, milk, and vanilla. Once incorporated, turn the mixer up to medium-high and mix for 3 to 5 minutes, until the buttercream is fluffy and smooth and the malt powder has dissolved. Add the remaining ½ cup (65 g) confectioners’ sugar as needed ¼ cup (30 g) at a time, until the desired consistency is reached; the buttercream should be soft and spreadable, but not runny.

Assemble the macarons

Match the macaron shells by size. Fill a piping bag fitted with a plain round tip with the filling and pipe it onto the bottom (flat side) of half of the macaron shells, staying within the edges of the shells. Top with a matching-size shell, flat-side down, and gently press together until the filling is pushed to the edges of the feet. Do not overfill.

Serve at room temperature. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

RECIPE: French-Method Macarons

Makes 30 to 35 sandwiched macarons

1¼ cups plus 1½ tablespoons (158 g) almond flour
1¼ cups (158 g) confectioners’ sugar
105 grams egg whites (from 3 or 4 eggs)
½ cup plus 1½ tablespoons (117 g) granulated sugar
Gel food coloring (optional)
Filling of your choice (such as buttercream or ganache)

Line two or three baking sheets with parchment paper templates or silicone baking mats set over templates. Fit a large piping bag with a plain round tip.

In a food processor, combine the almond flour and confectioners’ sugar and process the mixture for 1 to 2 minutes, stopping once to scrape down the bowl, until the almond flour is finely ground. Sift the mixture through a fine-mesh sieve into a large bowl. Discard any large chunks left in the sieve or grind again until fine. If discarding a significant amount (more than a tablespoon or so), reweigh the mixture in the bowl and top it off with equal parts ground almond flour and confections’ sugar until the mixture weighs 316 grams.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on low speed until they begin to foam, form small, tight bubbles, and turn opaque. Over the course of a couple of minutes, very gradually increase the speed to medium while slowly adding the granulated sugar. Mix on medium-high until stiff peaks form. Add gel food coloring (if using) during the last minute of mixing.

Using a flexible rubber spatula, scrape the meringue off the whisk attachment into the bowl with the almond mixture. Begin folding the meringue and almond mixture together, five to ten folds. Scrape in the meringue from the mixer bowl and continue the macaronage process. Continue folding the ingredients together, rotating the bowl as you go. Every so often, gently deflate the meringue by smearing the batter around the side of the bowl. Stop folding once the correct consistency is achieved: The batter should flow very slowly like lava.

Fill the prepared piping bag with the macaron batter. Holding the bag straight down, pipe the macarons. Once one baking sheet is full, tap the bottom of the sheet a few times in each corner with the palm of your hand. Set aside and repeat with the remaining prepared baking sheet(s). Set the piped macaron shells aside to rest for 20 to 40 minutes, until a skin forms over the shells and the tops feel dry to the touch. 6 Preheat the oven to 325°F (160°C) with a rack in the center position.

Bake the macaron shells one sheet at a time for 12 to 14 minutes, until the tops feel secured to the feet but wiggle very slightly when nudged.

Remove the baking sheet from the oven and place it on a wire rack. Let the macaron shells cool on the baking sheets for at least 5 minutes. Repeat to bake and cool the remaining shells.

Carefully remove the cooled shells from the baking sheets and set them on a clean baking sheet or cutting board. Match up the shells by size. Pipe prepared buttercream, ganache, or other filling of your choice over the bottom (flat side) of half the shells, staying within the edges of the shells. Top with a matching-size shell, flat-side down, and gently press together until the filling is pushed to the edges of the feet.

Store filled macarons in an airtight container in the refrigerator overnight to mature, or serve immediately once assembled.

As a follow-up to Layered, Tessa Huff returns with Icing on the Cake to dive deeper into dessert decoration and the presentation of layer cakes and other showstopping treats. Providing the confidence home bakers need to get creative, Icing on the Cake guides readers from cake pan to presentation to dessert plate. Organized by style, each dessert showcases a different decorative element, artistic pastry technique, or presentation idea. With hundreds of beautiful photos, including lots of step-by-steps, Icing on the Cake is a richly illustrated guide for creating delicious, beautiful desserts that will be the grand finale of any gathering.

For more information, click here.

View Separately

RECIPE: Creamy Spinach Artichoke Pasta (from It’s Not Complicated by Katie Lee Biegel)

Real talk: I can destroy an order of spinach artichoke dip in mere minutes. Ryan and I got to talking and thought, Why not make it pasta? This is a total pantry/freezer/fridge recipe—frozen spinach, jarred artichoke hearts, cream cheese—and comes together really quickly. And we all know the best part of the spinach artichoke dip is the layer of melted cheese on the top … so of course, I went there.

Yield: 4 servings

Total time: 20 minutes

1 pound rigatoni (or any short pasta)
1 tablespoon extra virgin olive oil
2 cloves minced garlic
Pinch crushed red pepper
1 (10 ounce) package frozen spinach, cooked and drained
1 (4 ounce) jar artichoke hearts, chopped
½ teaspoon dried basil
4 ounces cream cheese, cubed
½ cup grated Parmesan
1 ½ cups shredded mozzarella
Salt and pepper

Preheat broiler. Bring a large pot of water to a boil. Season generously with salt. Add pasta. Cook a few minutes less than package directions. Reserve 2 ½ cups pasta water. Drain.

Combine oil and garlic in a large ovenproof skillet over medium heat. Sauté 1 minute. Add crushed red pepper. Add spinach and artichokes. Sauté a couple of minutes, season with basil, salt, and pepper. Stir in ¾ cup pasta water. Stir in cream cheese until it melts. Add pasta and ½ cup pasta water to the pan. Toss to combine. If too thick, add more water. Turn off heat. Stir in Parmesan. Top with mozzarella and put under broiler for 2-3 minutes until bubbly and golden brown.

From bestselling author and the star of Food Network’s The Kitchen, It’s Not Complicated offers recipes designed to simplify cooking (and life!)

For more information, click here.

Source: abramsbooks.com

Page 1 of 194

← Newer • Older →

RECIPE: BBQ Chicken Rub

RECIPE: Salt and pepper potato chips

Make the egg-shaped macaron shells

Decorate the macarons

Make the chocolate malt filling

Assemble the macarons

RECIPE: French-Method Macarons

Twitter