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.
Continue Reading Cookbook Giveaway: Smoke & Pickles
Rachel Khoo, the British host of Little Paris Kitchen on Cooking Channel (Saturdays at 2:30pm ET), thinks French cooking gets an unwarranted bad name. The inner circle of food culture has embraced fanciful molecular gastronomy, uber locavorism and other various food fads, while French cooking has been associated with ornery, tall toque-adorned chefs dousing incredibly intricate recipes with butter. Rachel Khoo is out to prove that you don’t need formal Le Cordon Bleu training (though she has it) to prepare a delicious French meal. She does it every day with a little oven and a two ring gas stove in her tiny Parisian flat that she had converted into the city’s smallest restaurant.
Rachel’s new cookbook, The Little Paris Kitchen, contains 120 simple but classic French recipes. It covers the mainstays you’d expect — Bouillabaisse and Mousse aux chocolat — but also has stories about her own twists on recipes and her life in Paris.
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Forget what your mom said about not playing with your food — we think food should be fun, and no one is better at showing how than Hedy Goldsmith, pastry chef at Michael’s Genuine Food & Drink in Miami. With her new cookbook Baking Out Loud, Hedy serves up desserts that are full of fun and big on flavor.
As someone who ate their fair share of Nutter Butters, Twix bars and Hostess snack cakes growing up, I particularly appreciate her chapter on “Childhood Treats”, where she re-conceives the fast, fatty junk food of her past into desserts with recognizable ingredient lists. Twinkies turn into Red Velvet Twinks (pictured above), a delicious combination of rich chocolate cake and cream cheese filling.
Continue Reading Cookbook Giveaway: Hedy Goldsmith’s Baking Out Loud
Heirloom recipes have a value that not even the world’s top chefs’ greatest dishes can surmount. That’s because beyond the ingredients that make up the particular flavors and textures of the meal is a mix of history and culture that make up the narrative of the food.
The Beekman 1802 Heirloom Cookbook from New York Times best-selling author Josh Kilmer-Purcell and Dr. Brent Ridge (aka The Fabulous Beekman Boys) is full of simple and delicious recipes from their farm, family and friends. The book is organized by season and showcases fresh fruits and vegetables that let you experience farm-fresh fare—from pea pod risotto and strawberry shortcake to mouth watering chicken ‘n’ dumplings and quick-braised collards—everyone will love. You’ll get a taste of Josh and Brent’s story before The Fabulous Beekman Boys premieres on Cooking Channel on September 20 at 10pm ET.
Continue Reading Cookbook Giveaway: The Beekman 1802 Heirloom Cookbook