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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Roy Choi’s Beef Cheek Taco (photo: Bobby Fisher)
Roy Choi skyrocketed to fame as the man who brought us the shamefully addictive short rib taco (via his ultra-popular Kogi food trucks). Now a rapidly rising star, the well-tatted, street-wise chef has penned a memoir, L.A. Son – a gritty, raw journey through his highs and lows up until the launch of Kogi. Choi’s narrative is extraordinary, and includes experiences helping his parents peddle diamonds and later gambling away everything he had, ending each chapter with the recipes he associates with that time. We chatted with Choi about the epic taco, his writing style and which five cooking items he’d bring to a desert island.
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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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Planning a weeknight dinner can be daunting. I usually don’t do it and decide what I’m going to cook on my way out of the office. This habit makes it easy to inadvertently choose recipes that are time consuming or expensive. In general, cooking should save you money, not the other way around. So when I was asked to test a recipe from food writer Caroline Wright’s new cookbook Twenty-Dollar, Twenty-Minute Meals for her virtual dinner party, I pounced at the opportunity.
The recipes in this book are designed for “all aspects of the busy life of someone who likes to eat well.” From zucchini ribbon salad to cast iron pan pizza to caramel pudding, each type of course and craving is covered. With so many seasonal options, choosing the first recipe to try was no easy task. I finally decided to make Pasta Handkerchiefs with Broccoli Rabe and Ricotta and was thrilled with the end result.
Fresh lasagna sheets are layered with creamy ricotta and garlicky broccoli rabe. With a bit of heat from the toasted red pepper flakes and an extra drizzle of olive oil, this dish is truly special. Since I was only cooking for myself, I halved the recipe to get one awesome dinner and one leftover lunch that tasted just as good. Thinking back on how much I enjoyed the pasta, it’s hard to believe it only took twenty minutes to put together.
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We have good news, great news and the greatest news for Eat St. fans. Good news first: Comedian James Cunningham will be taking us on more awesome road trips around North America’s tastiest, messiest and most irresistible street food when Eat St. returns to Cooking Channel on April 16 at 8pm ET.
Now the great news: Eat St. has a cookbook coming out on April 2. It comes with 125 recipes from the best food vendors on wheels from the Southern Fried Chicken picked above to the Chocolate Diablo Cookies pictured below. The lip-smacking full-color photographs are alone worth checking it out.
Greatest news: We’re giving away a copy of the cookbook to one lucky Devour reader. All you have to do is flip through our gallery of The Best Food Truck Dishes from Eat St. and post a comment on this post about which dish you like the best.
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St. Patrick’s Day is just around the corner, which means it’s time for all things Guinness and green. But the Irish have given us so much more than stouts and lucky leprechauns. Since the 1960s, it’s been a nation that has marched to the beat of different (and very talented) drummers. From Van Morrison to U2, the Emerald Isle has been turning out some of the world’s greatest musical talent for decades. This St. Patrick’s day, we’re celebrating these artists with some recipes inspired by their greatest hits. Turn up the volume and preheat those ovens, because it’s time to put the rock back in shamrock.
Continue Reading Putting the ROCK in Shamrock: Recipes Inspired by Ireland’s Greatest Hits
Anyone who has ever heard Nigella Lawson describe food in her unmistakable sultry accent knows that she’s a Brit, through and through. But in the kitchen, her style has always leaned Italian. “It was when I was sixteen or seventeen that I decided to be Italian,” Nigella explains in the introduction to her ninth cookbook, Nigellissima. “I simply felt drawn to it, to Italy.”
I hear you, Nigella. Though I’m zero-percent Italian by birth, I’ve been an infatuated Italophile for as long as I can remember. After learning to cook the Italian way during my semester abroad in Rome, I, too, decided to be Italian. Most of what comes out of my kitchen today reflects my adopted heritage.
During her gap year in Florence, Nigella worked as a chambermaid at a family-run pensione and spent most of her free time in the kitchen with Nonna, an Italian grandmother “out of central casting.” Nigella’s recipes in Nigellissima are inspired by the classic techniques used by generations of Italian grandmothers, but she makes no claims of authenticity. The cookbook’s pastas, main dishes, vegetables and sweets all encompass her own personal spin on Italian food.
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Candice's Whole Go-To Roasted Chicken is "dressed to kill" with garlic and herbs.
Former model Candice Kumai admits that she starved herself back in her runway days — and she was miserable. Candice found her “inner sexy” after making a drastic life change: She got out of the modeling business and went to culinary school at Le Cordon Bleu. Now an Iron Chef judge and a regular contributor to Cooking Channel’s Unique Eats, she’s out to prove that eating great and looking great don’t have to be mutually exclusive.
Candice’s new cookbook, Cook Yourself Sexy, is full of healthy, satisfying recipes and advice on how to maintain your sexiest self. She’s not about deprivation — there are two full chapters on dessert, and she always favors “FWBs” (Foods With Benefits) over low-cal imitation foods.
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