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101 Cookbooks - Healthy Recipe Journal

101 Cookbooks - Healthy Recipe Journal
Back in the late 90's Vogue Entertaining + Travel was the Australia-based magazine I splurged for any time I came across it on the news stand. It was gorgeously produced with the likes of Mikkel Vang, Petrina Tinslay, David Loftus, Quentin Bacon, and Con Poulos filling the pages - imagery that was modern, aspirational, and (often) lit naturally. About that time, they started publishing a series of little seasonal Vogue Entertaining Cookbooks. Over the years I collected five of the volumes, and all of them have survived multiple moves (and brazen cookbook purges). Paperback, and roughly 160 pages in length, their simplicity is inviting, and a straight-forward mix of recipes and idea lists are everyday approachable. Each ingredient-led chapter is filled with simple, short-order techniques and ideas.

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Little Broken - Food recipes from fresh ingredients - Part 2 Avocado Wedge Salad with Almond-Parmesan Croutons By Katya 4 Comments Nothing beats a wedge salad like this! Cooking Techniques for Beginner and Intermediate Cooks 8 Tips For Better Bread Making How to Bake Great Bread at Home Many people are extremely intimidated by bread making. I’ve heard folks say everything from “I’m afraid of yeast,” to “I can’t make bread.” And that last is usually before they even try their hand at it. With the proliferation of helpful tools–everything wonderful bread cookbooks to stand mixers […] Vegetarian Cold Sesame Noodles March 11, 2014 Cold Sesame Noodles Serves 2 to 3 Adapted from Saveur Ingredients: ½ lb whole wheat spaghetti, cooked al dente, according to package directions (soba noodles also work, but I find they have a slightly bitter after-taste that’s distracting) – $2.19 4 Tablespoons sesame oil, divided – stock 2 Tablespoons low-sodium soy sauce – stock 1 […] Read the full article → Classic Chickpea Hummus

recipes Post Punk Kitchen recipes New to vegan baking? Recipe Index — SK Chestnut Sunflower Thimbles with Raspberry, Quince and Apricot Preserves (GF, V) Brownie Ganache Tart with Whipped Coconut Creme (GF) Buckwheat Skillet Cornbread with Whipped Honey Butter (GF) Good, Holy Heck Portabella Burgers People. I know you’re busy. I know you’ve got things to do and people relying on you. About the Perennial Plate The Perennial Plate is a 2013 James Beard Award winning online weekly documentary series dedicated to socially responsible and adventurous eating. Chef and Activist, Daniel Klein and Filmmaker Mirra Fine are traveling the world exploring the wonders, complexities and stories behind the ever more connected global food system. Season One took place over a calendar year in Minnesota where every Monday for 52 weeks, the duo released short films that followed the culinary, agricultural and hunting explorations of Daniel Klein. In Season Two, Klein and Fine traveled across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. In their current season, Klein and Fine travel to China, Japan, India, Sri Lanka, Spain, Morocco, Italy, Turkey, Argentina, Mexico, South Africa and Ethiopia to tell the stories of real food and the people who make it.

Raisin Cranberry Tea Biscuits I don't normally put raisins in baked goods, but I recently had a request for some raisin tea biscuits, so I decided to experiment. These turned out light and flaky and the addition of dried cranberries added a nice natural sweetness. If you are a savory person like me, I would even suggest you only add a tablespoon of sugar instead of two. If you don't have dried cranberries on hand, just add a few more raisins. The raisins can also be soaked in a bit of water and drained before adding to the batter for an extra plump raisin flavor.

Tofu Mushroom ‘Quiche’ — Recipes for Health Andrew Scrivani for The New York Times 1 9- or 10-inch whole wheat Mediterranean pie crust, gluten-free whole grain Mediterranean pie crust, or yeasted whole wheat olive oil pastry 1/2 ounce (about 1/2 cup) dried mushrooms (preferably porcinis) 1 tablespoon plus 2 teaspoons extra virgin olive oil

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