Cooking Channel host Kelsey Nixon’s first cookbook, Kitchen Confidence: Essential Recipes and Tips That Will Help You Cook Anything (available Feb. 11), is all about teaching techniques and recipes that will have home cooks of all skill levels cooking with more confidence. Like on her Cooking Channel show, Kelsey’s Essentials, Kelsey shares her “essential” pantry items, equipment and techniques, along with the hows and whys of cooking. With this basic knowledge, even beginner cooks can start getting more creative in the kitchen.
Kitchen Confidence covers every course, with recipes easy enough for everyday cooking but just as appropriate for special occasions, from breakfast, starters, salads, soups and sandwiches to mains, sides and desserts. Kelsey updates classic family-favorite recipes, like tuna noodle casserole and lasagna, with fresh new touches. These are building-block recipes you’ll return to again and again — and then easily modify and change to suit your own personal tastes.
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At last, Food Network star Giada De Laurentiis is answering her fans’ most-asked question: How does she stay so slim while cooking and eating delectable Italian food? In Giada’s Feel Good Food, Giada shares her recipes for lighter everyday foods, along with personal tips and secrets to living a healthy lifestyle.
Giada includes recipes for breakfast, lunch and dinner, along with chapters on healthful juices and smoothies, smart snacks and guilt-free desserts. All of her recipes include nutritional information, and many are vegetarian, vegan, dairy-free and gluten-free. These are the foods that Giada makes to add balance to her life, to keep her feeling good.
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If you’re trying to squeeze more fruits and veggies into your New Year’s diet, refreshing and healthful homemade juices and smoothies might be just the way to go. In The Juice Generation: 100 Recipes for Fresh Juices and Superfood Smoothies, Eric Helms shares juicing tips and expertise to get you started, along with recipes from his Manhattan juice shop, The Juice Generation.
From years of juice bar experience, Eric knows how to ease the uninitiated into a world where kale, spinach and beets get blended and squeezed into crave-able treats. He organizes this book along a 3-phase “Green Curve,” beginning with simple recipes with sweeter flavor profiles, moving onto more green-heavy advanced recipes and ending with super powerhouse drinks with robust (not sweet) flavors, for the juice pros. Along the way, simple combinations and guidelines let you customize your juices and smoothies to fit your personal taste. No matter where you fall on the “Green Curve” spectrum, you’ll be sure to have fun with your greens and feel good about your food with this book as your guide.
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The best recipes are those that taste delicious, but also happen to be nutritious and somewhat healthful. In Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons, by writer and recipe developer Megan Gordon of the blog A Sweet Spoonful, this is exactly what you get. This is not a health food cookbook – it includes recipes for plenty of indulgent breakfast foods, along with healthier options. But Megan does explore new and exciting ways to use a wealth of whole grains, which are loaded with fiber, protein and amino acids – a wholesome way to kick start any day.
Whole-Grain Mornings begins with a section of basics, like porridge, homemade granola and a whole-grain pancake mix that is sure to become your new pantry staple. The rest of the cookbook is organized by the seasons, including recipes that feature the freshest ingredients and most-craved flavors for each time of year. Recipes are conveniently categorized by how much time and effort they require, from quick or make-ahead weekday recipes to leisurely brunch dishes. Each chapter also includes recipes for seasonal spreads and toppings, perfect for spooning into plain yogurt or eating with whole-grain pancakes.
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The old adage “good things come in small packages” is especially true when it comes to stocking stuffers. To maximize this year’s small pleasures, here are some stocking-sized gift ideas for the food lover in your family, perfect for the…
Sometimes a few secret ingredients can make a huge difference in baked goods. Black cocoa (King Arthur Flour; $9.95) is one ingredient that packs a wallop, for the most intensely chocolaty desserts. Vanilla bean paste (King Arthur Flour; $12.95) adds flecks of vanilla to baked goods without the hassle and expense of using a real vanilla bean.
Ice size really does matter for cocktails — bigger cubes mean less watered-down drinks. This highball ice mold (Sur la Table; $12.95) makes a glacier of an ice cube that fits perfectly into a highball glass. Dad can use it to ice down cocktails, or just tea and soda.
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There are four Flour Bakery + Café locations in the Boston area, owned by Harvard alum and home baker turned pastry chef Joanne Chang. They’re cute, homey and the food never fails to impress. Following the success of her first cookbook, Flour, Joanne is sharing her recipes for standout savory fare (along with a few sweets) in her new cookbook, Flour, Too. She also guides readers on a behind-the-scenes look into the inner workings of her kitchens, complete with beautiful photographs.
Flour, Too covers breakfast, lunch and dinner, with recipes for Brown Sugar-Oat Cherry Muffins and Flour’s Famous Egg Sandwich; Classic Split Green Pea Soup and Applewood-Smoked BLT; and Mushroom and Leek Lasagna and Buttermilk-Fried Chicken. A chapter on party foods is lots of fun, with recipes for snacks like Gougeres and Spectacular Spiced Pecans, along with impressive desserts like Apple Pithivier and Boston Cream Pie.
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This is Southern food like you’ve never imagined it, ingeniously mixing farm-to-table freshness with Southern traditions, along with homey Korean food. In Smoke & Pickles: Recipes and Stories from a New Southern Kitchen, James Beard Award nominee, 610 Magnolia chef/owner, Top Chef contestant and Iron Chef America victor Edward Lee charmingly weaves stories of his life and his food with amazing, unique recipes. He draws inspiration from his Korean-American roots, growing up in Brooklyn and training in New York City, while fully embracing the food traditions of his adopted city, Louisville, Ky. (Bonus: Watch Cooking Channel’s web-only video of Chef Lee dishing on his culinary roots with G. Garvin)
Who knew Korean food and Kentucky cuisine had so much in common? Where Edward draws the closest connection, of course, is between Korean and Southern barbecue traditions — lots of smoky flavors that he channels into recipes like Grilled Kalbi and Pulled Pork Shoulder. And then there are the homemade pickles, from kimchi for every season to pickled peaches and jalapenos. Simple, inventive rice bowls and Southern staples round out this cookbook, and a chapter of Bourbon & Bar Snacks (Kimchi Poutine!) is tons of fun.
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Handheld Meat Pies from Nebraska, aka Runzas, were made popular by a local fast food chain.
To celebrate this year of the Olympics and a presidential election, Cooking Channel asked fans what dishes represent their states and then worked with our kitchens to create original recipes for each of the 50 states. (Read all about the project here.) Each state has its own unique food scene, but we couldn’t help but notice some trends across the map from coast to coast.
As an Omaha, Nebraska native, I was really excited (and a little nervous) when I was called upon during recipe development of Across the Country in 50 State Dishes for my expertise in Nebraskan foods, specifically the beloved Runza. What the heck is a runza? It’s a handheld meat pie, similar to other meat pies that were voted as favorites by our Facebook fans across the country (check out the Michigan Pasty and West Virginia’s Pepperoni Rolls). Only the runza, of Russian and German origin, is filled with ground beef (yeah, Nebraska!), onions and cabbage. And, most critically, it is the specialty of the Midwestern fast food chain, RUNZA.
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Try these easy Chocolate Chip Cookie Dough Truffles and many more cute sweets from The Cookie Dough Lover's Cookbook by Lindsay Landis.
There’s good news for all those kitchen rebels who have ever stolen fingerfuls of cookie dough from their grandmother’s mixing bowl, or devoured store-bought cookie dough straight from the fridge or freezer (you know who you are). Food blogger Lindsay Landis has taken off with the concept behind cookie dough ice cream and turned every baker’s guilty pleasure, cookie dough eating, into this summer’s cutest new cookbook. The Cookie Dough Lover’s Cookbook uses Lindsay’s homemade, egg-free raw cookie dough to doll up classic recipes for cakes, candies and more sweet treats.
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Use summer's best blueberries to make Slow Cooker Blueberry Butter from the cookbook Food in Jars.
With summer in full swing and farmers’ markets overflowing with ripe produce, this is the time of year when people in the know go canning-crazy. And with this must-have summer cookbook, Food in Jars, by canning-blogger and FN Dish contributor Marisa McClellan, you could be one of those people this year. Marisa likens preserving to investing in the stock market, where you buy low and sell high: You buy in-season fruits and veggies when they’re at their peak and relatively cheap and then reap the rewards year round with jars of can’t-be-beat preserves. All it takes to get started is Marisa’s precise, easy-to-follow instructions and no-fail recipes.
In Food in Jars Marisa includes all the basics, like jams, fruit butters, jellies and marmalades, and also savory preserves like pickles, salsas and relishes. Also not to be missed is the chapter on preserving tomatoes — who doesn’t long for the taste of summer tomatoes all winter long? And then there are recipes for whole fruits, like peaches, apricots and plums. Plus, with Marisa’s friendly voice, stories and helpful tips, you’ll feel like you’re canning along with a friend.
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