Bacon, fried chicken, chocolate, cheeseburgers — all classics, all exceptional. But here’s something that will surprise no one: They’re also all exceptionally unhealthy.
Sure, it’s a bummer. But there’s a silver lining, and its name is Dish Do-Over. The brand-new cookbook from author Joanne Lusted, host of Cooking Channel’s Compete to Eat, focuses on creating comfort food favorites that are completely guilt-free. Even better news: The book features over 125 creative recipes that promise to keep you on track from breakfast through dinner (there are even a few good-for-you desserts).
What’s Lusted’s secret to cleaning up rich dishes? Savvy ingredient swaps (think Greek yogurt instead of sour cream) and simple cooking techniques that are big on flavor but light on fat (like baking bacon instead of frying it). Basically, these are win-win recipes that are actually completely satisfying.
Continue Reading Cookbook Giveaway: Dish Do-Over
Ready or not, we’re careening into the holiday season, with a battery of meaty roasted centerpieces fitting of a Norman Rockwell triptych (or a cholesterol commercial).
Whether you’re meat-averse or preempting the onslaught with some healthy vegetables, Aglaia Kremezi has an idea.
The Greek cooking expert has a new book, Mediterranean Vegetarian Feasts, featuring 150 simple, flavor-packed meatless recipes. Like a tastebud vacation to Santorini, the recipes showcase light, bright ingredients like olives, lentils, herbs, yogurt and spices.
Arm guests’ taste buds for hearty winter stews with a light orange-olive salad with baby leeks and a tarragon-lemon dressing. Or swap in a quick 25-minute “Lazy Woman’s” cheese pie for the usual grilled cheese to serve with tomato soup.
Continue Reading Cookbook Giveaway: Mediterranean Vegetarian Feasts
If you’re familiar with our Party in Five series, in which we share clever ideas for themed and everyday-occasion parties that can be pulled off with just five essential “ingredients,” then you know the woman behind the celebrations: Camille Styles. Together with her talented editorial team, Camille produces these fun, funky and functional affairs, and she shares her tips for entertaining with ease. Some of our faves? A football game-day fete, a fabulous fiesta, a DIY dim sum party, a pizza grilling gathering and the OG: a beer-tasting bash.
On her website, Camille further demonstrates her hostessing prowess with recipes, beautiful photos, and tips written by both herself and a network of contributors. And now, five years after launching her site, Camille has written a brand-new book (on sale this week), Camille Styles Entertaining, in which she shares ideas for dining, decorating, cooking and generally dominating life, season by season.
As we approach Thanksgiving or consider hunkering down with bowls of butternut squash soup at cozy fall dinners, I asked Camille to share with us her top tips for setting a fall table, so your environment will look as good as your food tastes.
Continue Reading Cookbook Giveaway: Camille Styles Entertaining
On her Cooking Channel show, Little Paris Kitchen: Cooking with Rachel Khoo, Rachel reveals the modern, un-stuffy side of Parisian cuisine that falls somewhere in between classic bistro dishes and tasting-menu plates of Michelin-starred establishments. Whether uncovering the city’s hidden cafes and purveyors, or serving dinner for two at the one-table restaurant in her tiny apartment, Rachel proves there are many sides of French fare to be explored.
In her book My Little French Kitchen (the translation of the restaurant name La Petite Cuisine), now available in the United States, Rachel goes beyond the Paris arrondissements to explore the French countryside, bringing the best dishes and techniques from her travels back to her pintsize flat. The six chapters highlight the most-iconic foods — and surprising modern twists — from each region, like Red Wine Roast Chicken from Bordeaux (shown above) and many herb-filled dishes from Provence. Amid the recipes you’ll find stories and photos of Rachel’s adventures, sure to inspire wanderlust (or provide fodder for trip planning).
Continue Reading Cookbook Giveaway: Rachel Khoo’s My Little French Kitchen
The conventional list of basic needs for physical well-being includes food, clothing and shelter. But so much of the innate wisdom and discourse around the first, and arguably most important, resource is saturated with inaccuracy and misnomers. Most people believe they have perfected eating — it being the first vocation they tackled after crying — but they really haven’t improved at it since that first day on Earth.
Do you consume burgers right-side up? You could be eating better. Do you fill a glass with ice cubes (that aren’t actually cube-shaped) and then pour liquid on top of them, or do you dump ice into a glass filled with liquid? Do you even pay attention to this stuff? You could be drinking better.
Continue Reading Win a Copy of Eat More Better and Improve Your Existence
Fans of Netflix series Orange Is the New Black know that food is integral to the story (and backstories) of the women incarcerated at Litchfield Correctional Institution. Prison politics revolve around the operation of the kitchen — and the hairnet-wearing servers wield power by dispensing or withholding helpings of mess-hall slop. As Red says early on in the show’s development, “There’s the people who serve the bread, and the people who eat the bread.”
In Orange Is the New Black Presents: The Cookbook (Bites, Booze, Secrets, and Stories From Inside the Big House) (on sale today), the show’s complex characters are further explored through their relationships with food, revealed in the headnotes to their recipes. You’ll find familiar prison fare from both Red’s and Gloria’s kitchen reigns (and that SHU Moldy Mystery Meat), but more interestingly, the food from prisoners’ pasts that provides glimpses into how they devolved into criminals. There’s Vee’s Butternut Squash Soup, which Taystee devoured as readily as she warmed to her drug-dealing family, and Red’s famous Pirozhki, which symbolizes the past she has left so very far behind.
For Piper, food often serves as a mirror, contrasting her present-day existence with the frivolity of her life with Larry. When Red tries to starve her in Season 1, Piper finds it ironic that she used to subsist on lemon-cayenne-maple syrup cleanses to lose weight, and she yearns for the Whole Foods lifestyle (and the Crack Almonds to be found there). Then there are the types of beverages inmates concoct to get them through their sentences, like Poussey’s Hooch, shared here with the number of different mixers that compose the illicit cocktails. The full-page photos and clever behind-the-scenes tales will give eager binge-watchers something to nosh on until Season 3 is released sometime in 2015 — and plenty of time to prepare a themed viewing-party menu.
Continue Reading Cookbook Giveaway: Orange Is the New Black Presents The Cookbook
So, you’ve got your measuring cups ready and your sugars on standby, but you just can’t figure out what to bake? Cupcakes or pies? Truffles or trifles? Cookies or bars? Stop fretting over your stand mixer — the answer to this sweet dilemma is simple: Make a mash-up.
It was this “what do I make” predicament that led Dorothy Kern, creator of the blog Crazy for Crust, to write her new book Dessert Mash-Ups (on sale September 30). Kern, an avid baker and lover of all things flaky and light, was tired of only baking pies when she decided to test a recipe for an over-sized shortbread cookie in a pie pan. When Kern filled her “Pookie” with chocolate ganache and served it as a pie-cookie hybrid, the idea for her new baking concept was born.
Continue Reading Cookbook Giveaway: Dessert Mashups
As any gluten-free baker knows, creating a wheat-free substitute for all-purpose flour might as well require a Ph.D. in chemistry. While a store-bought mix might work for one recipe (say, cookies), it could yield hockey pucks when used for bread or muffins.
That was the epiphany that Austin-based Blackbird Bakery founder Karen Morgan had eight years ago while working as a pastry chef in France. French bakers rely heavily on specific flours for their various breads and pastries, so why would we assume one all-purpose option would work equally well in all gluten-free goods? (In fact, the absence of gluten increases the need for precision in flour.)
Since then, Morgan has developed six flour blends to suit all manner of baked goods, from biscuits to cakes. In her new book, The Everyday Art of Gluten-Free (on sale today), Morgan shares mixes in dedicated chapters that showcase a number of sometimes surprising ways to use each of them. Turn her biscuit blend into tacos or ice cream cones; the donut and fritter blend could become fried calamari or gumbo; and the pie and pasta blend is your ticket to Danishes and gnocchi, and so on. Whether you’re allergic to gluten or you have chosen to eliminate it from your diet, Morgan ensures you can have muffins and cookies, rather than homemade hockey pucks.
Continue Reading Cookbook Giveaway: The Everyday Art of Gluten-Free
There are two kinds of people in this world: those who don’t appreciate desserts, and those who possess insatiable sweet teeth. For the (far wiser, fun-loving) latter, there exists an endless Internet of blogged confections, pinned pastries and ‘grammed goodies to inspire treat seekers to break out their stand mixers. But when it comes to baking, precision (and testing and cross-testing recipes) is key. And that’s where an esteemed brand like Food Network — and its talented culinary staff — comes into play, empowering you with ironclad recipes for drama-free at-home dessert creation.
In the nearly six years that Food Network Magazine has been published, Food Network Kitchen has been enticing readers with spectacular sweets, from burger- or cheese-wheel-shaped fake-out cakes to trusty cookies, cupcakes and pies for big occasions and everyday celebrations alike. Now the magazine editors are publishing Sweet: Our Best Cupcakes, Cookies, Candy and More (on sale Aug. 19), a book that gathers these myriad treats into clear categorized chapters for swift, sugary kitchen navigation.
Interspersed between the cleanly printed recipes and full-page photos are ideas for amping up basic recipes, like topping cupcakes with alphabet-shaped candies or rolling candy apples in surprising, savory ingredients. There’s something for everyone, from the wee kids to us fully grown kids at heart. (For example: We’re going to take a page out of our sister brand’s book by slipping a little rum into our next barbecue dessert with Boozy Cherry Chocolate Pies, shown above).)
Continue Reading Cookbook Giveaway: Food Network Magazine’s Sweet
On Road Trip with G. Garvin (tune in tomorrow, 5/21, at 9pm for the Season 3 premiere), host Gerry (“G.”) Garvin travels the country finding the best Southern cuisine — in and outside of the American South. But when he’s off the clock and not on the road, G. prefers to spend time at home in Atlanta, where he loves preparing intimate meals for friends and family. In his book Dining In, G. shares that love of entertaining with readers, showing them how simple tricks can be employed to give easy recipes a bit of a gourmet edge.
To G., difficult does not necessarily mean better, and ambiance, plating skills and the wine you serve alongside your meal are deemed equally important. He shares his tips on mastering these hosting skills in the book’s introduction before diving into his approachable recipes that are chaptered by ingredient type (pasta, chicken, meats, seafood), cooking styles (braises, grilling) and some niche passions (gourmet sandwiches, oodles of desserts). G. arms readers with more than 150 recipes to prove to them that preparing a special meal at home can be more rewarding — and more celebratory — than eating at any restaurant. Likewise, everyday meals (such as the simply prepared fish tacos featured above) can be prepared in under 30 minutes, trumping takeout and letting fresh ingredients shine through.
Continue Reading Signed Cookbook Giveaway: G. Garvin’s Dining In