Family recipes are passed down from generation to generation, but if your relatives are more about frozen dinners and boxed mac and cheese, try some of the Pritchett family’s ideas instead. In the new Modern Family cookbook, the whole gang is sharing favorite foods — the Dunphys’ famous meatloaf, Gloria’s empanadas, Stella the dog’s peanut butter and bacon cupcakes, and more. And the selection is as diverse and exciting as our favorite hilarious blended family.
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Portland takes food very seriously. There exists such a degree of food austerity that instead of being an award-winning comedy so good it’s starting its fifth season in January, the show Portlandia could have been a procedural drama about unfit artisanal seltzer. In Portland, if you’re going to bottle club soda in hand-etched beakers at a farmers’ market, it better be infused with organic, locally-sourced, cage-free, house-made CO2.
To celebrate the food that defines the city and the show, Fred Armisen and Carrie Brownstein have made The Portlandia Cookbook: Cook Like a Local. With more than 50 recipes from Portland restaurants and from the show’s characters (Mr. Mayor, Kath and Dave, Peter and Nance, and more), the book would be a fine companion at an Allergy Pride Parade for any foodie, freegan, gastroethologist, foodtrucker or adult babysitter.
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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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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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Cooking Channel fans and Devour readers are well-acquainted with Zoë François’ fanciful baking and dessert creations — from showstopping holiday cakes to everyday sweets — and the helpful step-by-step guides within each of her posts. And while Zoë’s recipe library on Cooking Channel contains grilled buns and quick breads, you might not know that one of her greater passions — and fodder for multiple cookbooks — is traditional bread baking.
On sale this week, The New Artisan Bread in Five Minutes a Day cookbook is the revised and enhanced version of Artisan Bread in Five Minutes a Day, the 2007 brainchild of CIA-trained Zoë and co-author Jeff Hertzberg, M.D., combining their culinary and scientific strengths. Born of a discussion during their kids’ music class, Artisan Bread aims to empower readers to bake bread daily by “mix[ing] enough dough for several loaves and stor[ing] it in the refrigerator.”
This revolutionary concept drew a sizeable audience, making Artisan Bread a best-seller and resulting in the creation of artisanbreadinfive.com, a destination for new recipes and photographs and a hub for a community of bread bakers. The questions and comments that arose in this forum fueled additional cookbooks, and now, the revision of that first successful endeavor.
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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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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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After an epic season finale, what’s a True Blood fan to do for next 10 months until the Season 6 premiere? While you watch reruns and catch up on the DVR’ed episodes you missed, why not get a bit campy and invite friends over for a feast of recipes from the newly released True Blood cookbook?
The Merlotte’s Bar and Grill table of contents is filled with “Drinks to Die For,” “Home Cookin’,” and even a “Maenad Feast.” Creator Alan Ball grew up in the south and much of the show does really revolve around food; from a slice of pie in Sookie’s kitchen to one of Lafayette’s creations at Merlotte’s. So in between oggling pictures of Bill, Eric or whichever supe gets your attention, you can make this classic southern menu fit for the inhabitants on Bon Temps.
True Blood Dinner Party Menu:
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