2012 NPR cookbook roundup AND additional shortlist recommendations « cookbooks for dinner Hold on to your hats! The NPR holiday cookbook roundup, my go-to guide for the overlooked gems, rightfully-hyped showstoppers, and perfect steals of the cookbook world is now out! In addition to the top 10 I chose for NPR, you’ll find here all the ones that I loved for one reason or another but couldn’t fit in the top ten. It’s a glorious jumble, and there’s something for every cook on your list.
Joy the Baker — I feel like I’m grasping tight to the things around me these days. I’m probably the first to shrug off the change of season, the change of moving cities, and the change of traveling a ton as no big deal…. but it all adds up to matter and I have to admit I feel a little crazy in the brain. This season I’ve started a new workout routine. Since I’ve moved away from my beloved SoulCycle in California, I’ve started practicing Bikram Yoga in New Orleans. I’m terrible. Who knew bending could be so dang challenging? cheesecake Daring Bakers first: The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge. I was really excited by this month's challenge.
Delicious Recipes to Spice Up Your Dinner Rotation This post is in partnership with French’s Sweet Yellow Mustard and Spicy Yellow Mustard. I received compensation to write this post through the Sweet and Spicy Influencer Program. All content, photos, and opinions are my own. Thank you for supporting sponsors that allow me to create new content for Kevin & Amanda! Today I’m partnering with French’s Mustard to bring you this fabulous Honey Garlic Shrimp. This quick and easy dinner is SO fresh and light for summer! Mini Butterfinger Cheesecakes Mini Butterfinger Cheesecakes ~ Small in size, big in flavor, this no-bake cheesecake is flecked with gold and is likely to produce to euphoric food high. Okay, I lie. It’s flecked with a sweet and salty combination of crushed Butterfingers and pretzels throughout the peanut butter cheesecake portion and is bottomed-out with a crust made of the same crushed combo. Butterfinger No-bake Cheesecake Remember when I was on a run of these no-bake cheesecakes a year ago? I didn’t but I was reminded of that when one of my friends asked me to make these for her party.
stonesoup — 5 ingredient recipes The first time I tried going paleo there was one meal I really struggled with. If you’ve ever had an attempt at eating low carb or going ‘full paleo’, I bet you’ve struggled with this too. Yep. Breakfast. Holiday Cookbook Giveaway! Christmas time's a-coming and in the spirit of holiday giving I'm wrapping up some of my favorite cookbooks for YOU! Decorating Cookies is written by cookie-making guru Bridget of Bake at 350. It's such a beautiful book with big, glossy images. You'll have no trouble creating cookie masterpieces with her clear instructions and tips for success! Zuppa inglese (Italian Trifle) Zuppa inglese, literally “English soup”, is actually neither English nor a soup. It is a classic Italian dessert, but the name is apt nevertheless. Its texture is very reminiscent of the bread-thickened soups so typical of the cookery of central Italy, only sweet and cool rather than savory and hot—a kind of cousin to the more familiar tiramisù and an even closer cousin to the much less known Tuscan zuccotto. And while the origins of this dish are disputed, it bears a strong resemblance to the English trifle. It is actually quite simple to make, but makes a great impression, especially when served in a large glass trifle bowl. In its classic incarnation, it consists of layers of pan di Spagna (sponge cake) moistened with a red liqueur called Alchermes (also spelled Alkermes) alternating with crema pasticcera, pastry cream.
Educated Palate — Giuliano & Lael Hazan's Blog April 15th would have been Marcella Hazan’s 90th birthday. To celebrate her life and continue her legacy, we are proposing a “group hug” and asking those who wish to be included to make one of Marcella’s recipes. The recipe we’ve chosen is Pasta alla Busara, from Marcella Cucina. It exemplifies Marcella’s unaffected style: wonderfully pure, simple flavors, which are easy to put together and create something magnificently delicious. The dish is from a town in Friuli called Grado, on the northern Adriatic where it is traditionally made with scampi. Since scampi are generally not available in most of the U.S., Marcella’s version uses Maine lobster – but is also excellent with prawns or large shrimp.
Features This salad is so good, but it is not a salad you make for yourself. This is a salad you make for ten people because the amount of washing, peeling, chopping, and otherwise prepping it requires is not worth it for one person. Unless, of course you make the salad for one person who will eat it at every meal for three days straight, making that almost the equivalent of ten people. I might (or might not) have or might have done that… [click to continue…]
Cannelle et Vanille I am Aran, a Basque ex-pat living in the US since 1998, and this is Cannelle Et Vanille, my baby, my blank canvas for creating anything and everything sweet that comes out of my heart. Why the name Cannelle Et Vanille? Because those are the smells and tastes of my childhood and this blog is very much filled with nostalgia. I am a mother of a boy and a girl who keep me busy and a freelance food writer, stylist and photographer. This blog is a journal of all my recipes, travels and life stories. My first cookbook “Small Plates and Sweet Treats” was published by Little, Brown & Company on October 23, 2012.
101 Cookbooks - Healthy Recipe Journal About 101 Cookbooks The premise this site was built on is best summed up in two sentences: When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time. About Briefly | Tell Me More | Getting Around | Deb | Family | FAQ | Contact | Press Briefly Fearless cooking from a tiny kitchen in New York City. Tell Me More The Smitten Kitchen, in its current physical incarnation, is a puny 42 square foot circa-1935 sort of half-galley kitchen with a 24 foot footprint, a single counter, tiny stove, checkered floor and a noisy window at the end to the avenue below.
Extreme Chocolate Cheesecake Recipe: Extreme Chocolate Cheesecake Summary: You can’t get more chocolate than this cheesecake: a chocolate-wafer crust, melted dark chocolate in the filling, and chocolate shards scattered over the top. Ingredients For the crust: