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.
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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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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).
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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.
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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.
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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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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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