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• Author : Amanda Hesser,Merrill Stubbs
• Publisher :Unknown
• Release Date :2016-10-18
• Total pages :288
• ISBN : 9780399578014

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Summary : A smart, inspiring cookbook showing how to plan, shop, and cook for dinners (and lunches and desserts) all through the week. The secret? Cooking ahead. Amanda Hesser and Merrill Stubbs, founders of the online kitchen and home destination Food52, pull off home-cooked dinners with their families with stunning regularity. But they don't cook every night. Starting with flexible base dishes made on the weekend, Amanda and Merrill mix, match, and riff to create new dinners, lunches, and even desserts throughout the week. Blistered tomatoes are first served as a side, then become sauce for spaghetti with corn. Tuna, poached in olive oil on a Sunday, gets paired with braised peppers and romesco for a fiery dinner, with spicy mayo for a hearty sandwich, and with zucchini and couscous for a pack-and-go salad. Amanda and Merrill’s seasonal plans give you everything you need to set yourself up well for the week, with grocery lists and cooking timelines. They also share clever tips and tricks for more confident cooking, showing how elements can work across menus and seasons to fit your mood or market, and how to be scrappy with whatever’s left in the fridge. These building blocks form A New Way to Dinner, the key to smarter, happier cooking that leaves you with endless possibilities for the week ahead.

• Author : Amanda Hesser,Merrill Stubbs
• Publisher :Unknown
• Release Date :2016
• Total pages :288
• ISBN : 9780399578007

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Summary : Presents meal plans, shopping lists, and recipes for weekly meals using fresh ingredients for each season of the year.

• Author : Amanda Hesser,Editors of Food52
• Publisher :Unknown
• Release Date :2017
• Total pages :160
• ISBN : 9780399578045

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Summary : A collection of recipes for hearty salads features such options as charred brocolli and lentil salad, spring vegetable panzanella, grilled lobster salad with lemon-thyme butter, and curried chicken, grape and cheddar salad. Any school child can make a salad, but you're looking for something that can carry the day as a one-bowl lunch or dinner. Dressing on lettuce isn't going to cut it. The editors of Food52 present a collection of recipes for hearty salads you can use as jumping-off points for your own culinary experimentation.

• Author : Kristen Miglore
• Publisher :Unknown
• Release Date :2015
• Total pages :251
• ISBN : 9781607747970

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Summary : A collection of 100 recipes from the James Beard Award-nominated Genius Recipes column on the Food52 website features foolproof recipes and instructions from cooking luminaries including Julia Child, Alice Waters, David Chang and Yotam Ottolenghi.

• Author : Paula Disbrowe
• Publisher :Unknown
• Release Date :2018-03-27
• Total pages :224
• ISBN : 9781524758974

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Summary : This innovative collection of recipes will have you grilling deeply flavorful dishes for lunch, dinner, or any time. In Food52’s Any Night Grilling, author (and Texan) Paula Disbrowe coaches you through the fundamentals of cooking over fire so the simple pleasure of a freshly grilled meal can be enjoyed any night of the week—no long marinades or low-and-slow cook times here. Going way beyond your standard burgers and brats, Disbrowe offers up streamlined, surprising recipes for Crackly Rosemary Flatbread, Grilled Corn Nachos, and Porchetta-Style Pork Kebabs, alongside backyard classics like Sweet & Smoky Drumsticks, Gulf Coast Shrimp Tacos, and Green Chile Cheeseburgers. You’ll also be charring fruits and vegetables in coals for caramelized sweetness, bringing day-old bread back to life, and using lingering heat to cook ahead for future meals. Filled with clever tips, lush photography, and what will surely become your favorite go-to recipes, Any Night Grilling is the only book you and your grill need.

• Author : Amanda Hesser,Merrill Stubbs
• Publisher :Unknown
• Release Date :2011-12-20
• Total pages :448
• ISBN : 9780062101037

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Summary : The Best Cooks Are Home Cooks Accomplished food writers and editors Amanda Hesser and Merrill Stubbs had a mission: to discover and celebrate the best home cooks in the country. Each week for fifty-two weeks, they ran recipe contests on their website, Food52.com, and the 140 winning recipes make up this book. They include: Double Chocolate Espresso Cookies Secret Ingredient Beef Stew Simple Summer Peach Cake Wishbone Roast Chicken with Herb Butter These recipes prove the truth that great home cooking doesn’t have to be complicated or precious to be memorable. This book captures the community spirit that has made Food52 a success. It features Amanda’s and Merrill’s thoughts and tips on every recipe, plus behind-the-scenes photos, reader comments, and portraits of the contributors—putting you right in the kitchen with America’s most talented cooks.

• Author : Kristen Miglore
• Publisher :Unknown
• Release Date :2018-09-04
• Total pages :288
• ISBN : 9781524758998

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Summary : In this follow-up to the IACP award-winning, New York Times best-selling cookbook Genius Recipes, Food52 is back with the most beloved and talked-about desserts of our time (and the under-the-radar gems that will soon join their ranks)—in a collection that will make you a local legend, and a smarter baker to boot. IACP AWARD WINNER • Featured as one of the best and most anticipated fall cookbooks by the New York Times, Eater, Epicurious, The Kitchn, Kitchen Arts & Letters, Delish, Mercury News, Sweet Paul, and PopSugar. Drawing from her James Beard Award-nominated Genius Recipes column and powered by the cooking wisdom and generosity of the Food52 community, creative director Kristen Miglore set out to unearth the most game-changing dessert recipes from beloved cookbook authors, chefs, and bakers—and collect them all in one indispensable guide. This led her to iconic desserts spanning the last century: Maida Heatter’s East 62nd Street Lemon Cake, François Payard’s Flourless Chocolate-Walnut Cookies, and Nancy Silverton’s Butterscotch Budino. But it also turned up little-known gems: a comforting Peach Cobbler with Hot Sugar Crust from Renee Erickson and an imaginative Parsnip Cake with Blood Orange Buttercream from Lucky Peach, along with genius tips, riffs, and mini-recipes, and the lively stories behind each one. The genius of this collection is that Kristen has scouted out and rigorously tested recipes from the most trusted dessert experts, finding over 100 of their standouts. Each recipe shines in a different way and teaches you something new, whether it’s how to use unconventional ingredients (like Sunset’s whole orange cake), how to make the most of brilliant methods (roasted sugar from Stella Parks), or how to embrace stunning simplicity (Dorie Greenspan’s three-ingredient cookies). With photographer James Ransom’s riveting images throughout, Genius Desserts is destined to become every baker's go-to reference for the very best desserts from the smartest teachers of our time—for all the dinner parties, potlucks, bake sales, and late-night snacks in between.

• Author : Gena Hamshaw
• Publisher :Unknown
• Release Date :2015-09-22
• Total pages :160
• ISBN : 9781607748007

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Summary : An essential collection of hassle-free, vibrant vegan recipes, from the author behind Food52's wildly popular The New Veganism and Vegan Lunch columns. Omnivore or vegan (or anywhere in between), we’re all looking for memorable, flavorful dishes to cook for ourselves and the people we care about. If those recipes happen to be healthful, nourishing, and friendly to vegetarians and vegans, even better. With her wildly popular New Veganism column on Food52, Gena Hamshaw has inspired home cooks to incorporate plant-based recipes into their everyday routine—and even gained some nutritional yeast and cashew cheese converts. This vibrant collection of all-new recipes plus beloved favorites from the column—along with exquisite photography and helpful tips throughout—will show all of us innovative ways to cook with fresh produce and whole foods. From Savory Breakfast Polenta to Cauliflower and Oyster Mushroom Tacos to Ginger Roasted Pears with Vanilla Cream, these recipes are delicious, dependable, and deeply satisfying. Cook from this book just a couple of times and you’ll soon find yourself stocking up on coconut oil, blending your own nut milks, seeking the sweetest tomatoes at the market, and looking at plant-based dishes in a whole new way.

• Author : Editors of Food52
• Publisher :Unknown
• Release Date :2017-04-11
• Total pages :176
• ISBN : 9780399578038

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Summary : A fun collection of 60 recipes, riffs, toppings, and serving ideas for ice creams of all styles. Ice cream is more fun with friends, but also with cones, sprinkles, candied nuts, hot honey—you get where we’re going. So the editors of Food52 brought together sixty well-tested recipes for frozen desserts of all styles and a billion (give or take a few) ideas for toppings and add-ons. There are surprising flavors—think cinnamon roll ice cream, coffee frozen custard, and grilled watermelon cremolada—and spins on enduring favorites, such as spiced fudgesicles, cherry-mint snow cones, and even a chocolate-hazelnut baked Alaska. There are Saltine and waffle sandwiches, boozy floats, and something called “spoom.” There are tricks for making ice cream without a maker and spiffing up the store-bought stuff, and Hail Marys for when things go wrong (like when—whoops!—all the ice cream melts). But don’t be nervous: even if you’ve never made ice cream before, you’re in good hands with this no-fuss, all-fun book. Consider it your permission to play (and eat a ton of really good ice cream).

• Author : Editors of Food52
• Publisher :Unknown
• Release Date :2015-09-22
• Total pages :172
• ISBN : 9781607748021

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Summary : A stunning collection of hassle-free recipes for baking cakes, cookies, tarts, puddings, muffins, bread, and more, from the editors behind the leading food website Food52. Whether it's the chocolate cake at every childhood birthday, blondies waiting for you after school, or hot dinner rolls smeared with butter at Thanksgiving dinner, homemade baked goods hold a place in many of our best memories. And that's why baking shouldn't be reserved for special occasions. With this book, curated by the editors of Food52, you can have homemade treats far superior to the store-bought variety, even when it feels like you're too busy to turn on the oven. From Brown Butter Cupcake Brownies to "Cuppa Cuppa Sticka" Peach and Blueberry Cobbler, these sixty reliable, easy-to-execute recipes won't have you hunting down special equipment and hard-to-find ingredients or leave you with a kitchen covered in flour and a skink piled high with bowls. They're not ordinary or ho-hum, either: ingredients you've baked with before (and some you haven't - like black sesame, coconut oil, and lavender) come together to create new favorites like Baked Cardamom French Toast and Olive Oil and Sesame Crackers. Filled with generations’ worth of kitchen wisdom, beautiful photography, and tips you'll return to, Baking is the new go-to collection for anyone who wants to whip up something sweet every day.

• Author : Tyler Kord
• Publisher :Unknown
• Release Date :2019-10-08
• Total pages :176
• ISBN : 9781524759018

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Summary : A game-changing collection of 60 new-fashioned chicken recipes from chef Tyler Kord and Food52, the award-winning online kitchen and home destination. Sautéed, fried, or nestled in a sheet pan, chicken is a clear winner for home cooks around the world--from jerk chicken and chicken adobo to Vietnamese chicken noodle soup, pho ga. But because chicken is so popular, you may feel like you've run out of new ways to love it. That's where Food52 and Tyler Kord come in, bringing you a clever collection of deliciously inventive chicken dishes. In this book, you'll find creative recipes for every occasion: Winning weeknight dinners and ambitious-but-worth-it weekend projects; meals to impress guests and satisfy picky kids; and cozy comfort foods to curl up with. Tyler's new classics will soon join your regular recipe lineup, with dishes like Roast Chicken with All of the Vegetables in Your CSA, Broiled Chicken Thighs with Plum Tomatoes & Garlic, Patrick's Fried Chicken with Spicy Pickles, and Tangy Rose's Lime-Glazed Wings. He throws in a few surprises, too, like Chicken & Kimchi Pierogies and Spicy Parmesan Chicken Potpie, along with an ingenious combination of chicken and lasagna (called Chickensagna, naturally). And thanks to handy how-tos on carving, trussing, spatchcocking, making stock from scratch, and much more, you'll learn every chicken trick in the--well--book. So even if chicken's already your trusty dinner go-to, Dynamite Chicken will have you eating lots more of it, and never getting bored.

• Author : Editors of Food52
• Publisher :Unknown
• Release Date :2020-09-01
• Total pages :176
• ISBN : 9780399581571

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Summary : The ultimate guide to the kitchen from Food52--the award-winning kitchen and home destination--filled with ideas for creating, organizing, and enjoying everyone's favorite room in the house. The first step to better, happier cooking? Setting up a tip-top kitchen. We're talking one that's stocked with essential tools and ingredients, organized so everything you need is close at hand, and sparkling-clean from floor to ceiling. Food52 is here to make it happen. Your Do-Anything Kitchen gathers the smartest ideas and savviest tricks from the Food52 community and test kitchen to help you transform your space into its very best self. If you're ready for a top-to-bottom kitchen revamp, this handbook's got you covered--but it's packed with small-but-mighty upgrades, too. Stick with us, and you'll get to know which cooking tools are must-haves, discover new pantry staples for on-a-whim meals, and learn tons of tips to make your fridge (freezer, too!) work even harder for you. You'll find strategies for tidying storage-container clutter and arranging all your cooking gadgets--and while you're at it, maximizing precious drawer and counter space. Once you've gotten your kitchen in order, you can start cooking with a new spring in your step, thanks to a handy how-to on knife skills and a mini-guide to mise en place. A chapter chock-full of cleaning advice will keep your kitchen at its spiffiest. Throughout, you'll get tours of real-life, super-functional home kitchens from cookbook authors, chefs, bakers, and more. Armed with a choose-your-own-adventure meal-prep planner, helpful charts on the art of speedy, streamlined dinners, and a game-changing cleaning checklist, you'll whiz through your routine like the efficiency expert you now are. So whether you're putting together your very first kitchen or looking to spruce up a well-loved space, Your Do-Anything Kitchen will turn it into the greatest-possible place to cook--and spend time.

• Author : Melissa Clark
• Publisher :Unknown
• Release Date :2017
• Total pages :399
• ISBN : 9780553448238

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Summary : More than 200 all-new, never-before-published recipes for dishes that are "familiar but fresh, approachable but exciting." (Yotam Ottolenghi) Each recipe in New York Times columnist Melissa Clark's Dinner is meant to be dinner--one fantastic dish that is so satisfying and flavor-forward it can stand alone--or be paired with a simple salad or fresh bread on the side. This is what Melissa Clark means by changing the game. Organized by main ingredient--chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads that mean it--Dinner covers an astonishing breadth of recipes. There is something for every mood, season, and the amount of time you have: sheet pan chicken laced with spicy harissa, burgers amped with chorizo, curried lentils with poached eggs, to name just a few dishes in this indispensable collection. Here, too, are easy flourishes that make dinner exceptional: stir charred lemon into pasta, toss creamy Caesar-like dressing on a grain bowl. *** Praise for Melissa Clark's Dinner "The recipes in Melissa Clark's Dinner are everything I want for my dinner. Dishes which are familiar but fresh, approachable but exciting. The tone of the book is also just the sort of company I'd want around my table: Melissa is experienced enough in the kitchen to know that being relaxed is the only way to approach the evening meal. It should be fun, it should be easy, it should be delicious."--YOTAM OTTOLENGHI "Melissa Clark has an extrasensory ability to divine what we want to eat and a secret knowledge of how to take a familiar dish and make it just a little more interesting. In following her lead, dinner gets more delicious and we become better cooks." --PETER MEEHAN "Dinner is an expertly useful tool for the home cook. Melissa Clark has stripped away fussiness and pretension and replaced it with sensibility and flavor. This is food that you will absolutely crave " --MICHAEL SOLOMONOV

• Author : Amanda Hesser,Merrill Stubbs
• Publisher :Unknown
• Release Date :2012-12-18
• Total pages :304
• ISBN : 9780062204677

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Summary : The Food52 Cookbook was named one of the Best Cookbooks of 2011. Now Amanda Hesser and Merrill Stubbs, the pioneers of the online community cookbook return with a second helping of delicious, seasonal recipes from the country’s most inventive home cooks.

• Author : Chester Hastings
• Publisher :Unknown
• Release Date :2011-10-05
• Total pages :224
• ISBN : 9780811877664

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Summary : "The Cheesemonger's Kitchen is a collection of delightful and accessible recipes culled from chef and cheesemonger Chester Hastings' 25 years of experience working with cheese, both inside the kitchen and behind the counter at Beverly Hills' beloved Joan's on Third. Covering the basics of how to select and purchase quality cheeses (including what to look for, how to taste, and what to do with leftovers), its purpose is to take cheese beyond the fondue pot and the cracker and into the kitchen, and create delicious meals using the many varieties of cheese now more widely available than ever before, in new, traditional, and exciting ways. It will also include a chapter on pairing wine and cheese, written by celebrated sommelier Brian Kalliel. Includes 75 recipes and 50 photos"--Provided by publisher.

• Author : REMY. ROBERT,Jen Wang
• Publisher :Unknown
• Release Date :2018-10-30
• Total pages :128
• ISBN : 9780525574453

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Summary : Cook in the Blankis the quick, easy way to cook everything from sheet-pan dinners to slow-cooker favorites with help from the pros at Food52. 20 fill-in-the-blank recipe templates spark creativity and nudge you out of ruts, paving the way for clever, easy-to-love meals that you can make your own, from chili to burgers to sheet-pan chicken. Take inspiration from whatever's in your pantry, whatever you're craving, or whatever your dining companions shout out to fill in each blank. These foolproof formulas will add up to happy bellies and lots of brand-new dinner ideas.

• Author : Laura Wright
• Publisher :Unknown
• Release Date :2017-03-07
• Total pages :312
• ISBN : 9780143194873

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Summary : National Winner for Gourmand World Cookbook Awards 2017 - Blogger category Winner of the 2018 Taste Canada Awards - Health and Special Diet Cookbooks, Silver The creator of the popular Saveur award-winning blog The First Mess shares over 125 seasonal, plant-based, and beautifully prepared healthy recipes in her eagerly anticipated debut cookbook Home cooks head to The First Mess blog for Laura Wright's simple-to-prepare, seasonal vegan recipes, but stay for her beautiful photographs and enchanting storytelling. In her debut cookbook, Laura presents a visually stunning collection of heirloom-quality recipes highlighting the beauty of the seasons. Her 125-plus produce-forward recipes showcase the best each season has to offer, and as a whole, demonstrate that plant-based wellness is both accessible and delicious. Wright grew up working at her family's local food market and vegetable patch in the Niagara region of southern Ontario, where fully stocked root cellars in the winter and armfuls of fresh produce in the spring and summer were the norm. After attending culinary school and working in one of Canada's original farm-to-table restaurants, she launched The First Mess blog at the urging of her friends in order to share the delicious, no-fuss, healthy, seasonal meals she grew up eating, and quickly attracted a large international following. The First Mess Cookbook is filled with more of the exquisitely prepared plant-based recipes and lush photography that fans of the blog have come to expect. With recipes for every meal of the day, like Fluffiest Multigrain Pancakes, Meyer Lemon Romanesco Glow Salad, and Eggplant "Bolognese" Pasta, and desserts like Earl Grey Tiramisu, The First Mess Cookbook is a must-have for any home cook looking to prepare nourishing plant-based meals with the best the seasons have to offer.

• Author : Peter Miller
• Publisher :Unknown
• Release Date :2020-03-03
• Total pages :128
• ISBN : 9780834842700

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Summary : Find order and beauty in the kitchen with this delightfully elegant primer on washing the dishes that elevates and illuminates a seemingly routine chore. Washing the dishes is an ordinary, everyday task--but with examination and care, it can become much more. In this reverent guide to the household chore, Peter Miller shows us how washing dishes can become a joy, a delight, a meditative exercise, and an act of grace and rhythm. We pay so much attention to recipes but little attention to maintenance and cleanup. Washing the dishes is as much a part of making a meal as prepping the vegetables, making the sauces, or seasoning the meats. At times it is quite routine, sometimes raucous, other times complex. It is never convenient. Despite its din and clatter, and despite its reputation, washing the dishes is the coda to the meal. It is a bustling musical of water and soap, of flow and surface, and done well, the fragile shall sit as proudly as the cast-iron. There are some who do the dishes for the clarity and privacy of it, and there are some who relish the quiet isolation of putting things in order where they belong. There are some who feel the time and movement is a kind of digestive. In the evening in particular, there is a silence when it is all done. How to Wash the Dishes brings elegance, art, and a bit of mindfulness to the sink. It is the perfect gift for those who love to clean and equally as apt for those we wish would clean a bit more.

• Author : Amanda Hesser,Izak
• Publisher :Unknown
• Release Date :2004
• Total pages :336
• ISBN : 0393325598

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Summary : A food writer for the New York Times uses food to trace her relationship with "Mr. Latte," from first date through his first attempts to cook for her. Reprint. 35,000 first printing.

• Author : J. Kenji López-Alt
• Publisher :Unknown
• Release Date :2015-09-21
• Total pages :960
• ISBN : 9780393249866

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Summary : A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

• Author : Erin Jeanne McDowell
• Publisher :Unknown
• Release Date :2017-10-24
• Total pages :384
• ISBN : 9780544791442

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Summary : Top food stylist and Food52’s popular baking columnist shares her baking secrets. When people see Erin McDowell frost a perfect layer cake, weave a lattice pie crust, or pull a rich loaf of brioche from the oven, they often act as though she’s performed culinary magic. “I’m not a baker,” they tell her. But in fact, expert baking is not at all unattainable, nor is it as inflexible as most people assume. The key to freedom is to understand the principles behind how ingredients interact and how classic methods work. Once these concepts are mastered, favorite recipes can be altered and personalized almost endlessly. With the assurance born out of years of experience, McDowell shares insider tips and techniques that make desserts taste as good as they look. With recipes from flourless cocoa cookies and strawberry-filled popovers (easy), through apple cider pie and black-bottom crème brûlée (medium), to a statuesque layer cake crowned with caramelized popcorn (difficult), and “Why It Works,” “Pro Tip,” and make-ahead sidebars with each recipe, this exciting, carefully curated collection will appeal to beginning and experienced bakers alike.