af.acetonemagazine.org
Nuwe resepte

Wie sit regtig agter u kookboek

Wie sit regtig agter u kookboek



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


'N Nuwe blik op die kreatiewe proses van kookboeke

Met sjefs soos Anthony Bourdain, John Besh, en Mario Batali Dit is moeilik om nie te wonder hoe hulle dit doen nie, en skynbaar elke twee weke 'n kookboek uitgee. 'N Nuwe verhaal uit The New York Times onthul die geheim: spookskrywers.

Julia Moskin breek uit hoe sy en ander spookskrywers (wat geredelik in diens is van beroemdheidsherinneringe en dies meer) werk. Dit is nie 'n stukkie koek nie, skryf sy - daar is die "paranoïese restaurateurs" en wroegende metgeselle vir sjefs, ongemaklike standpunte in die kombuis, lae salarisse en tanti -tantieme, en 'n grusame program. Tog is dit noodsaaklik vir die bou van 'n versameling resepte van 'n sjef. Wes Martin, die brein agter Rachael Ray se resepte en ander, sê: "Die span agter die gesig is van onskatbare waarde ... hoeveel keer kan een persoon 'n pastagereg uitvind?"

Dit is egter nie altyd 'n wedersydse samewerking - of respek - tussen skrywers en sjefs nie. Een spookskrywer moes 'n hele Japannese kookboek skryf op grond van twee onderhoude met die nie-Engelssprekende sjef. 'N Ander een het die opdrag gekry om 'n' soliede gids 'oor hoender te skryf deur die sjef, wie se enigste ander insette was om 'n Wikipedia -bladsy oor hoender te e -pos. Maar daar is uitsonderings. Gesê Bobbly Flay oor sy kookboekskrywers: "Ek het vaardighede in die kombuis, maar die skrywers hou die projek op koers, hou spertye, maak die redakteur gelukkig."

OPgedateer: In reaksie op die New York Times -artikel, Rachael Ray ontken dat sy spookskrywers gebruik het vir haar kookboeke, en sê dat die verhaal "onakkuraat geïmpliseer" is. Wes Martin, sê sy, is 'n kollega wat kosstyling en ander werk vir Ray gedoen het.

OPgedateer: In 'n reaksie op die New York Times -artikel en op The Daily Meal -artikel gebruik John Besh nie spookskrywers vir sy kookboeke nie.


5 kookboeke vir mense wat altyd meer idees vir aandete nodig het

Aandete. Dit is 'n onvermydelike gebeurtenis, 365 dae van die jaar.

Baie van ons is besig om te werk as alles anders misluk-sjabloonmaaltye wat maklik en maklik aanpasbaar is. Tacos. Eier skarrel. Pasta. Sop. En dan is daar die nagte wanneer dit meer gaan oor desperate oproepe om wegneem. (Dit is ok. Jy is onder vriende. Ons verstaan.)

Ja, aandete. As ons dit nie behoorlik beplan nie, sluip dit om 16:00 by ons op - of ja, later! - en ons staan ​​voor die meerjarige vraag: "Wat eet ons?"

Omdat ons almal moeg is vir dieselfde ou dieselfde ou, het ek gedink ek sal vyf gunsteling kookboeke deel vir ons wat altyd meer idees vir aandete kan gebruik.

  • The Beekman 1802 Heirloom Vegetable Cookbook deur Brent Ridge en Josh Kilmer-Purcell (Get it!)

Groente sê beslis deesdae reg, en dankie tog. Die dinamiese duo agter Beekman House, 'n selfbeskrywe "leefstylonderneming" wat om hul plaas in New York draai, het 'n paar kookboeke opgelewer, maar ek hou veral van hierdie een omdat dit gefokus is op groente, erfstukke en andersins.

As u groente in u yskas het en u nie weet wat u daarmee moet doen nie, is dit die ouens na wie u moet gaan eet.

Seisoenaal in sy organisasie, bied hierdie boek kreatiewe maniere om allerhande groente te gebruik, van standaarde soos aartappels, mielies en tamaties, tot minder bekende (en miskien verkeerd verstaan) soos koolrabi en rutabaga (laasgenoemde gebraai met bruinsuiker en Guinness stewige glans - so goed!).

Effens links van die middel van hul resepte bring dinge soos komkommers in 'n romerige karringmelksorbet en radyse in 'n botter gemaak met suring. Daar is ook heerlike groente -Cheddar -ontbytmuffins, wat vinnig saam met courgette, rissies en kaas bymekaarkom.

Die lekkerste, mees gesellige tikkie in hierdie boek is egter die ruimte na elke resep vir jou eie aantekeninge wat die ontwerp herinner aan 'n outydse resepkaart.

Dit is die boek vir diegene van ons met steeds groter wordende smaak, vir die nuuskierige kokke, en vir diegene wat net verveeld raak, maklik dieselfde tarief kook.

Joachim en die redakteurs van Kooklig deur die tydskrif se stoorkamer met resepte gefynkam om die beste van die beste te vind, plus 'n groot aantal oorspronklike resepte bygevoeg, en het hierdie kookboek met 150 resepte gekry-die ekwivalent van 'n kulinêre wêreldtoer.

As u nie seker is hoe om pho, empanadas of injera te maak nie, verdeel Joachim dit in maklike stappe. Diegene wat tyd vir aandete benodig, sal ook die insluiting van 'hands on time' en 'totale time' by elke resep waardeer. Diegene met verskillende dieetbehoeftes sal ook van die voorstelle hou om klassieke geregte aan te pas, soos om 'n vegetariese weergawe van Classic Pad Thai te maak deur die vissous vir soja te ruil en die gedroogde garnale uit te laat.

Die boek is regionaal verdeel, en ek hou daarvan dat elke afdeling begin met 'n verspreiding van twee bladsye oor algemene bestanddele, speserye, kruie, ensovoorts-die geurprofiel van die streek. Die algehele aanbieding van die boek is kleurvol en uitnodigend - wat 'n verskil maak as u gemotiveerd wil raak om aandete te maak.

Vir 'n vinnige aandete hou ek van die lekker Chiang Mai varkvleispasteitjies met Thaise taai rys. Soos Midde -Oosterse geure? Tabbouleh kry 'n proteïenverbetering met die toevoeging van 'n paar hoenderdye. Het jy 'n lui middag? Klassieke soos Franse Cassoulet sal u huis warm maak met sy smaaklike geur.

Op 'n stelselmatige, spelbeplannende manier om aandete aan te pak, is dit deesdae 'n manier om die eise van die ete aan te pak. Ek hou daarvan dat die skrywers u deur die inkopielys vir elke week se etes lei, en ook instruksies bevat oor hoe u die komponente van die maaltye voor die tyd kan voorberei. Die toon is bemoedigend en lewendig, en dit is 'n vars asem om iemand vir jou te laat dink!

Die kookboek is gerig op die vier seisoene, dus as u inkopies doen en eet met die eerste oog daarop, het hierdie dames u rug.

Op die oomblik hou ek van hul resep vir blisterige kersietamaties in hierdie boek. Daar is soveel maniere om dit gedurende die week in maaltye in te werk: 'n byvoeging vir gewone Griekse jogurt, gemeng met pasta of ander graan, of as 'n pizza-bolaag.

Soos die weer verander, kyk ek ook na die ricotta -gnocchi en die romerige botterskorsiesop met sjerrie.

Hierdie een is 'n ou maar lekker. Lawson fokus op resepte wat pasgemaak is volgens hul belangrikste, sodat u vinnig maaltye kan maak.

As u 'n ordentlike voorraadkas, yskas en vrieskas het, is u gereed om Coq au Riesling ('n vinniger weergawe van die klassieke Coq au Vin) of sesam -grondboontjie -noedels te berei, wat beter is as die afhaalopsie die meeste aande van die week en sorg vir goeie oorskiet om direk uit die yskas te peusel.

uit te druk sal nie toekennings wen omdat hy super-duper innoverend is of u aan nuwe bestanddele voorgestel het nie, maar dit is nie die doel hier nie. Dit gaan meer oor kortheid. Dit het gesê, uit te druk is beslis omvattend en wêreldwyd in sy benadering, so verveling sal geen probleem wees nie. Lawson is immers 'n Londoner met 'n kosmopolitiese smaak.

Ek beskou hierdie boek as inspirasie as ek vasgevang is of as ek te veel tyd het. Haar aartappel- en sampioengratin is byvoorbeeld 'n maaltyd op sigself. Wie het selfs die gebraaide hoender nodig?

Ek hou van kookboeke met 'n sterk stem en sterk opskrifte. Diegene wat ook 'n stewige dosis groente beywer, kry outomaties my liefde. Die boek van Rodale lewer op alle vlakke.

Maria Rodale is die kleindogter van J.I. Rodale, 'n pionier in die organiese en volhoubare voedselbeweging en uitgewer van Voorkoming, Runner's World, en talle ander publikasies en boeke oor gesondheid en welstand. In hierdie kookboek bring Rodale jou na haar tafel. Wat sy aanbied, is huislike, verwelkomende tarief waarna u keer op keer wil terugkeer - en baie foto's van haar drie dogters.

Ek is besig om haar resep vir regtig groen pestopasta te grawe - deur die basiliekruid te blansjeer, verhoed dit dat dit 'n onaangename bruin kleur kry. Ons deel ook 'n liefde vir Arnabit - 'n gebraaide blomkoolgereg met tahinidressing wat goed pas by die Midde -Oosterse gereg of eenvoudige gegrilde vis. As die weer verander, gaan ek reguit na haar hartige gekruide pampoensop, wat klappermelk bevat.

Wat is u gunsteling kookboeke vir ete -inspirasie?


5 kookboeke vir mense wat altyd meer idees vir aandete nodig het

Aandete. Dit is 'n onvermydelike gebeurtenis, 365 dae van die jaar.

Baie van ons is besig om te begin as alles anders misluk-sjabloonmaaltye wat maklik en maklik aanpasbaar is. Tacos. Eier skarrel. Pasta. Sop. En dan is daar die nagte wanneer dit meer gaan oor desperate oproepe om wegneem. (Dit is ok. Jy is onder vriende. Ons verstaan.)

Ja, aandete. As ons dit nie behoorlik beplan nie, sluip dit om 16:00 oor ons - of, later, later! - en ons staan ​​voor die meerjarige vraag: "Wat eet ons?"

Omdat ons almal moeg is vir dieselfde ou dieselfde ou, het ek gedink ek sou vyf gunsteling kookboeke deel vir ons wat altyd meer idees vir aandete kan gebruik.

  • The Beekman 1802 Heirloom Vegetable Cookbook deur Brent Ridge en Josh Kilmer-Purcell (Get it!)

Groente sê beslis deesdae reg, en dankie tog. Die dinamiese duo agter Beekman House, 'n selfbeskrywe "leefstylonderneming" wat om hul plaas in New York draai, het 'n paar kookboeke opgelewer, maar ek hou veral van hierdie een omdat dit gefokus is op groente, erfstukke en andersins.

As u groente in u yskas het en u nie weet wat u daarmee moet doen nie, is dit die ouens na wie u moet gaan eet.

Seisoenaal in sy organisasie, bied hierdie boek kreatiewe maniere om allerhande groente te gebruik, van standaarde soos aartappels, mielies en tamaties, tot minder bekende (en miskien verkeerd verstaan) soos koolrabi en rutabaga (laasgenoemde gebraai met bruinsuiker en Guinness stewige glans - so goed!).

Effens links van die middel van hul resepte bring dinge soos komkommers in 'n romerige karringmelksorbet en radyse in 'n botter gemaak met suring. Daar is ook heerlike groente -Cheddar -ontbytmuffins, wat vinnig saam met courgette, rissies en kaas bymekaarkom.

Die lekkerste, mees gesellige tikkie in hierdie boek is egter die ruimte na elke resep vir jou eie aantekeninge wat die ontwerp herinner aan 'n outydse resepkaart.

Dit is die boek vir diegene van ons met steeds groter wordende smaak, vir die nuuskierige kokke, en vir diegene wat net verveeld raak, maklik dieselfde tarief kook.

Joachim en die redakteurs van Kooklig deur die tydskrif se stoorkamer met resepte gefynkam om die beste van die beste te vind, plus 'n groot aantal oorspronklike resepte bygevoeg, en het hierdie kookboek met 150 resepte gekry-die ekwivalent van 'n kulinêre wêreldtoer.

As u nie seker is hoe om pho, empanadas of injera te maak nie, verdeel Joachim dit in maklike stappe. Diegene wat tyd vir aandete benodig, sal ook die insluiting van 'hands on time' en 'totale time' by elke resep waardeer. Diegene met verskillende dieetbehoeftes sal ook van die voorstelle hou om klassieke geregte aan te pas, soos om 'n vegetariese weergawe van Classic Pad Thai te maak deur die vissous vir soja te ruil en die gedroogde garnale uit te laat.

Die boek is regionaal verdeel, en ek hou daarvan dat elke afdeling begin met 'n verspreiding van twee bladsye oor algemene bestanddele, speserye, kruie, ensovoorts-die geurprofiel van die streek. Die algehele aanbieding van die boek is kleurvol en uitnodigend - wat 'n verskil maak as u gemotiveerd wil raak om aandete te maak.

Vir 'n vinnige aandete hou ek van die lekker Chiang Mai varkvleispasteitjies met Thaise taai rys. Soos Midde -Oosterse geure? Tabbouleh kry 'n proteïenverbetering met die toevoeging van 'n paar hoenderdye. Het jy 'n lui middag? Klassieke soos Franse Cassoulet sal u huis warm maak met sy smaaklike geur.

Op 'n sistematiese manier, met 'n spelbeplanning, is aandete 'n manier om die eise van die ete deesdae aan te pak. Ek hou daarvan dat die skrywers u deur die inkopielys vir elke week se etes lei, en ook instruksies bevat oor hoe u die komponente van die maaltye voor die tyd kan voorberei. Die toon is bemoedigend en lewendig, en dit is 'n vars asem om iemand vir jou te laat dink!

Die kookboek is gerig op die vier seisoene, so as u inkopies doen en eet met die eerste oog daarop, het hierdie dames u rug.

Op die oomblik hou ek van hul resep vir blisterige kersietamaties in hierdie boek. Daar is soveel maniere om dit gedurende die week in maaltye in te werk: 'n byvoeging vir gewone Griekse jogurt, gemeng met pasta of ander graan, of as 'n pizza-bolaag.

Soos die weer verander, kyk ek ook na die ricotta -gnocchi en die romerige botterskorsiesop met sjerrie.

Hierdie een is 'n ou maar lekker. Lawson fokus op resepte wat pasgemaak is volgens hul belangrikste, sodat u vinnig maaltye kan maak.

As u 'n ordentlike voorraadkas, yskas en vrieskas het, is u gereed om Coq au Riesling ('n vinniger weergawe van die klassieke Coq au Vin) of sesam -grondboontjie -noedels te berei, wat beter is as die afhaalopsie die meeste aande van die week en sorg vir goeie oorskiet om direk uit die yskas te peusel.

uit te druk sal nie toekennings wen omdat hy super-duper innoverend is of u aan nuwe bestanddele voorgestel het nie, maar dit is nie die doel hier nie. Dit gaan meer oor kortheid. Dit het gesê, uit te druk is beslis omvattend en wêreldwyd in sy benadering, so verveling sal geen probleem wees nie. Lawson is immers 'n Londoner met 'n kosmopolitiese smaak.

Ek beskou hierdie boek as inspirasie as ek vasgevang is of as ek te veel tyd het. Haar aartappel- en sampioengratin is byvoorbeeld 'n maaltyd op sigself. Wie het selfs die gebraaide hoender nodig?

Ek hou van kookboeke met 'n sterk stem en sterk opskrifte. Diegene wat ook 'n stewige dosis groente beywer, kry outomaties my liefde. Die boek van Rodale lewer op alle vlakke.

Maria Rodale is die kleindogter van J.I. Rodale, 'n pionier in die organiese en volhoubare voedselbeweging en uitgewer van Voorkoming, Runner's World, en talle ander publikasies en boeke oor gesondheid en welstand. In hierdie kookboek bring Rodale jou na haar tafel. Wat sy aanbied, is huislike, verwelkomende tarief waarna u keer op keer wil terugkeer - en baie foto's van haar drie dogters.

Ek is besig om haar resep vir regtig groen pestopasta te grawe - deur die basiliekruid te blansjeer, kan dit 'n onaangename bruin kleur kry. Ons deel ook 'n liefde vir Arnabit - 'n gebraaide blomkoolgereg met tahinidressing wat goed pas by die Midde -Oosterse gereg of eenvoudige gegrilde vis. As die weer verander, gaan ek reguit na haar hartige gekruide pampoensop, wat klappermelk bevat.

Wat is u gunsteling kookboeke vir ete -inspirasie?


5 kookboeke vir mense wat altyd meer idees vir aandete nodig het

Aandete. Dit is 'n onvermydelike gebeurtenis, 365 dae van die jaar.

Baie van ons is besig om te begin as alles anders misluk-sjabloonmaaltye wat maklik en maklik aanpasbaar is. Tacos. Eier skarrel. Pasta. Sop. En dan is daar die nagte wanneer dit meer gaan oor desperate oproepe om wegneem. (Dit is ok. Jy is onder vriende. Ons verstaan.)

Ja, aandete. As ons dit nie behoorlik beplan nie, sluip dit om 16:00 by ons op - of ja, later! - en ons staan ​​voor die meerjarige vraag: "Wat eet ons?"

Omdat ons almal moeg is vir dieselfde ou dieselfde ou, het ek gedink ek sou vyf gunsteling kookboeke deel vir ons wat altyd meer idees vir aandete kan gebruik.

  • The Beekman 1802 Heirloom Vegetable Cookbook deur Brent Ridge en Josh Kilmer-Purcell (Get it!)

Groente sê beslis deesdae reg, en dankie tog. Die dinamiese duo agter Beekman House, 'n selfbeskrywe "leefstylonderneming" wat om hul plaas in New York draai, het 'n paar kookboeke opgelewer, maar ek hou veral van hierdie een omdat dit gefokus is op groente, erfstukke en andersins.

As u groente in u yskas het en u nie weet wat u daarmee moet doen nie, is dit die ouens na wie u moet gaan eet.

Seisoenaal in sy organisasie, bied hierdie boek kreatiewe maniere om allerhande groente te gebruik, van standaarde soos aartappels, mielies en tamaties, tot minder bekende (en miskien verkeerd verstaan) soos koolrabi en rutabaga (laasgenoemde gebraai met bruinsuiker en Guinness stewige glans - so goed!).

Effens links van die middel van hul resepte bring dinge soos komkommers in 'n romerige karringmelksorbet en radyse in 'n botter gemaak met suring. Daar is ook hartige groente -Cheddar -ontbytmuffins, wat blitsvinnig saamkom met courgette, rissies en kaas.

Die lekkerste, mees gesellige tikkie in hierdie boek is egter die ruimte na elke resep vir jou eie aantekeninge, die ontwerp herinner aan 'n outydse resepkaart.

Dit is die boek vir diegene van ons met steeds groter wordende smaak, vir die nuuskierige kokke, en vir diegene wat net verveeld raak, maklik dieselfde tarief kook.

Joachim en die redakteurs van Kooklig deur die tydskrif se stoorkamer met resepte gefynkam om die beste van die beste te vind, plus 'n groot aantal oorspronklike resepte bygevoeg, en het hierdie kookboek met 150 resepte gekry-die ekwivalent van 'n kulinêre wêreldtoer.

As u nie seker is hoe om pho, empanadas of injera te maak nie, verdeel Joachim dit in maklike stappe. Diegene wat tyd vir aandete benodig, sal ook die insluiting van 'hands on time' en 'totale time' by elke resep waardeer. Diegene met verskillende dieetbehoeftes sal ook van die voorstelle hou om klassieke geregte aan te pas, soos om 'n vegetariese weergawe van Classic Pad Thai te maak deur die vissous vir soja te ruil en die gedroogde garnale uit te laat.

Die boek is regionaal verdeel, en ek hou daarvan dat elke afdeling begin met 'n verspreiding van twee bladsye oor algemene bestanddele, speserye, kruie, ensovoorts-die geurprofiel van die streek. Die algehele aanbieding van die boek is kleurvol en uitnodigend - wat 'n verskil maak as u gemotiveerd wil raak om aandete te maak.

Vir 'n vinnige aandete hou ek van die lekker Chiang Mai varkvleispasteitjies met Thaise taai rys. Soos Midde -Oosterse geure? Tabbouleh kry 'n proteïenverbetering met die toevoeging van 'n paar hoenderdye. Het jy 'n lui middag? Klassieke soos Franse Cassoulet sal u huis warm maak met sy smaaklike geur.

Op 'n sistematiese manier, met 'n spelbeplanning, is aandete 'n manier om die eise van die ete deesdae aan te pak. Ek hou daarvan dat die skrywers u deur die inkopielys vir elke week se etes lei, en ook instruksies bevat oor hoe u die komponente van die maaltye vooraf kan voorberei. Die toon is bemoedigend en lewendig, en dit is 'n vars asem om iemand vir u te laat dink!

Die kookboek is gerig op die vier seisoene, dus as u inkopies doen en eet met die eerste oog daarop, het hierdie dames u rug.

Op die oomblik hou ek van hul resep vir blisterige kersietamaties in hierdie boek. Daar is soveel maniere om dit gedurende die week in maaltye in te werk: 'n byvoeging vir gewone Griekse jogurt, gemeng met pasta of ander graan, of as 'n pizza-bolaag.

Soos die weer verander, kyk ek ook na die ricotta -gnocchi en die romerige botterskorsiesop met sjerrie.

Hierdie een is 'n ou maar lekker. Lawson fokus op resepte wat pasgemaak is volgens hul belangrikste, sodat u vinnig maaltye kan maak.

As u 'n ordentlike voorraadkas, yskas en vrieskas het, is u gereed om Coq au Riesling ('n vinniger weergawe van die klassieke Coq au Vin) of sesam -grondboontjie -noedels te berei, wat beter is as die afhaalopsie die meeste aande van die week en sorg vir goeie oorskiet om direk uit die yskas te peusel.

uit te druk sal nie toekennings wen omdat hy super-duper innoverend is of u aan nuwe bestanddele voorgestel het nie, maar dit is nie die doel hier nie. Dit gaan meer oor kortheid. Dit het gesê, uit te druk is beslis omvattend en wêreldwyd in sy benadering, so verveling sal geen probleem wees nie. Lawson is immers 'n Londoner met 'n kosmopolitiese smaak.

Ek beskou hierdie boek as inspirasie as ek vasgevang is of as ek te veel tyd het. Haar aartappel- en sampioengratin is byvoorbeeld 'n maaltyd op sigself. Wie het selfs die gebraaide hoender nodig?

Ek hou van kookboeke met 'n sterk stem en sterk opskrifte. Diegene wat ook 'n stewige dosis groente beywer, kry outomaties my liefde. Die boek van Rodale lewer op alle vlakke.

Maria Rodale is die kleindogter van J.I. Rodale, 'n pionier in die organiese en volhoubare voedselbeweging en uitgewer van Voorkoming, Runner's World, en talle ander publikasies en boeke oor gesondheid en welstand. In hierdie kookboek bring Rodale jou na haar tafel. Wat sy aanbied, is huislike, verwelkomende tarief waarna u keer op keer wil terugkeer - en baie foto's van haar drie dogters.

Ek is besig om haar resep vir regtig groen pestopasta te grawe - deur die basiliekruid te blansjeer, kan dit 'n onaangename bruin kleur kry. Ons deel ook 'n liefde vir Arnabit - 'n geroosterde blomkoolgereg met tahinidressing wat goed pas by die Midde -Oosterse gereg of eenvoudige gegrilde vis. As die weer verander, gaan ek reguit na haar hartige gekruide pampoensop, wat klappermelk bevat.

Wat is u gunsteling kookboeke vir ete -inspirasie?


5 kookboeke vir mense wat altyd meer idees vir aandete nodig het

Aandete. Dit is 'n onvermydelike gebeurtenis, 365 dae van die jaar.

Baie van ons is besig om te werk as alles anders misluk-sjabloonmaaltye wat maklik en maklik aanpasbaar is. Tacos. Eier skarrel. Pasta. Sop. En dan is daar die nagte wanneer dit meer gaan oor desperate oproepe om wegneem. (Dit is ok. Jy is onder vriende. Ons verstaan.)

Ja, aandete. As ons dit nie behoorlik beplan nie, sluip dit om 16:00 oor ons - of, later, later! - en ons staan ​​voor die meerjarige vraag: "Wat eet ons?"

Omdat ons almal moeg is vir dieselfde ou dieselfde ou, het ek gedink ek sal vyf gunsteling kookboeke deel vir ons wat altyd meer idees vir aandete kan gebruik.

  • The Beekman 1802 Heirloom Vegetable Cookbook deur Brent Ridge en Josh Kilmer-Purcell (Get it!)

Groente sê beslis deesdae reg, en dankie tog. Die dinamiese duo agter Beekman House, 'n selfbeskrywe "leefstylonderneming" wat om hul plaas in New York draai, het 'n paar kookboeke opgelewer, maar ek hou veral van hierdie een omdat dit gefokus is op groente, erfstukke en andersins.

As u groente in u yskas het en u nie weet wat u daarmee moet doen nie, is dit die ouens na wie u moet gaan eet.

Seisoenaal in sy organisasie, bied hierdie boek kreatiewe maniere om allerhande groente te gebruik, van standaarde soos aartappels, mielies en tamaties, tot minder bekende (en miskien verkeerd verstaan) soos koolrabi en rutabaga (laasgenoemde gebraai met bruinsuiker en Guinness stewige glans - so goed!).

Effens links van die middel van hul resepte bring dinge soos komkommers in 'n romerige karringmelksorbet en radyse in 'n botter gemaak met suring. Daar is ook heerlike groente -Cheddar -ontbytmuffins, wat vinnig saam met courgette, rissies en kaas bymekaarkom.

Die lekkerste, mees gesellige tikkie in hierdie boek is egter die ruimte na elke resep vir jou eie aantekeninge wat die ontwerp herinner aan 'n outydse resepkaart.

Dit is die boek vir diegene van ons met steeds groter wordende smaak, vir die nuuskierige kokke, en vir diegene wat net verveeld raak, maklik dieselfde tarief kook.

Joachim en die redakteurs van Kooklig deur die tydskrif se stoorkamer met resepte gefynkam om die beste van die beste te vind, plus 'n groot aantal oorspronklike resepte bygevoeg, en hierdie 150-resepteboek gekry-die ekwivalent van 'n kulinêre wêreldtoer.

As u nie seker is hoe om pho, empanadas of injera te maak nie, verdeel Joachim dit in maklike stappe. Diegene wat tyd vir aandete benodig, sal ook die insluiting van 'hands on time' en 'totale time' by elke resep waardeer. Diegene met verskillende dieetbehoeftes sal ook van die voorstelle hou om klassieke geregte aan te pas, soos om 'n vegetariese weergawe van Classic Pad Thai te maak deur die vissous vir soja te ruil en die gedroogde garnale uit te laat.

Die boek is regionaal verdeel, en ek hou daarvan dat elke afdeling begin met 'n verspreiding van twee bladsye oor algemene bestanddele, speserye, kruie, ensovoorts-die geurprofiel van die streek. Die algehele aanbieding van die boek is kleurvol en uitnodigend - wat 'n verskil maak as u gemotiveerd wil raak om aandete te maak.

Vir 'n vinnige aandete hou ek van die lekker Chiang Mai varkvleispasteitjies met Thaise taai rys. Soos Midde -Oosterse geure? Tabbouleh kry 'n proteïenverbetering met die toevoeging van 'n paar hoenderdye. Het jy 'n lui middag? Klassieke soos Franse Cassoulet sal u huis warm maak met sy smaaklike geur.

Op 'n sistematiese manier, met 'n spelbeplanning, is aandete 'n manier om die eise van die ete deesdae aan te pak. Ek hou daarvan dat die skrywers u deur die inkopielys vir elke week se etes lei, en ook instruksies bevat oor hoe u die komponente van die maaltye vooraf kan voorberei. Die toon is bemoedigend en lewendig, en dit is 'n vars asem om iemand vir u te laat dink!

Die kookboek is gerig op die vier seisoene, dus as u inkopies doen en eet met die eerste oog daarop, het hierdie dames u rug.

Op die oomblik hou ek van hul resep vir blisterige kersietamaties in hierdie boek. Daar is soveel maniere om dit gedurende die week in maaltye in te werk: 'n byvoeging vir gewone Griekse jogurt, gemeng met pasta of ander graan, of as 'n pizza-bolaag.

Soos die weer verander, kyk ek ook na die ricotta -gnocchi en die romerige botterskorsiesop met sjerrie.

Hierdie een is 'n ou maar lekker. Lawson fokus op resepte wat volgens die belangrikste aspekte daarvan gekombineer is, sodat u vinnig kan eet.

As u 'n ordentlike voorraadkas, yskas en vrieskas het, is u gereed om Coq au Riesling ('n vinniger weergawe van die klassieke Coq au Vin) of sesam -grondboontjie -noedels te berei, wat beter is as die afhaalopsie die meeste aande van die week en sorg vir goeie oorskiet om direk uit die yskas te peusel.

uit te druk sal nie toekennings wen omdat hy super-duper innoverend is of u aan nuwe bestanddele voorgestel het nie, maar dit is nie die doel hier nie. Dit gaan meer oor kortheid. Dit het gesê, uit te druk is beslis omvattend en wêreldwyd in sy benadering, so verveling sal geen probleem wees nie. Lawson is immers 'n Londoner met 'n kosmopolitiese smaak.

Ek beskou hierdie boek as inspirasie as ek vasgevang is in 'n gat of as ek baie tyd ingedruk is. Haar aartappel- en sampioengratin is byvoorbeeld 'n maaltyd op sigself. Wie het selfs die gebraaide hoender nodig?

Ek hou van kookboeke met 'n sterk stem en sterk opskrifte. Diegene wat ook 'n stewige dosis groente beywer, kry outomaties my liefde. Die boek van Rodale lewer op alle vlakke.

Maria Rodale is die kleindogter van J.I. Rodale, 'n pionier in die organiese en volhoubare voedselbeweging en uitgewer van Voorkoming, Runner's World, en talle ander publikasies en boeke oor gesondheid en welstand. In hierdie kookboek bring Rodale jou na haar tafel. Wat sy aanbied, is huislike, verwelkomende tarief waarna u keer op keer wil terugkeer - en baie foto's van haar drie dogters.

Ek is besig om haar resep vir regtig groen pestopasta te grawe - deur die basiliekruid te blansjeer, verhoed dit dat dit 'n onaangename bruin kleur kry. Ons deel ook 'n liefde vir Arnabit - 'n geroosterde blomkoolgereg met tahinidressing wat goed pas by die Midde -Oosterse gereg of eenvoudige gegrilde vis. As die weer verander, gaan ek reguit na haar hartige gekruide pampoensop, wat klappermelk bevat.

Wat is u gunsteling kookboeke vir ete -inspirasie?


5 kookboeke vir mense wat altyd meer idees vir aandete nodig het

Aandete. Dit is 'n onvermydelike gebeurtenis, 365 dae van die jaar.

Baie van ons is besig om te werk as alles anders misluk-sjabloonmaaltye wat maklik en maklik aanpasbaar is. Tacos. Eier skarrel. Pasta. Sop. En dan is daar die nagte wanneer dit meer gaan oor desperate oproepe om wegneem. (Dit is ok. Jy is onder vriende. Ons verstaan.)

Ja, aandete. As ons dit nie behoorlik beplan nie, sluip dit om 16:00 by ons op - of ja, later! - en ons staan ​​voor die meerjarige vraag: "Wat eet ons?"

Omdat ons almal moeg is vir dieselfde ou dieselfde ou, het ek gedink ek sou vyf gunsteling kookboeke deel vir ons wat altyd meer idees vir aandete kan gebruik.

  • The Beekman 1802 Heirloom Vegetable Cookbook deur Brent Ridge en Josh Kilmer-Purcell (Get it!)

Groente sê beslis deesdae reg, en dankie tog. Die dinamiese duo agter Beekman House, 'n selfbeskrywe "leefstylonderneming" wat om hul plaas in New York draai, het 'n paar kookboeke opgelewer, maar ek hou veral van hierdie een omdat dit gefokus is op groente, erfstukke en andersins.

As u groente in u yskas het en u nie weet wat u daarmee moet doen nie, is dit die ouens na wie u moet gaan eet.

Seisoenaal in sy organisasie, bied hierdie boek kreatiewe maniere om allerhande groente te gebruik, van standaarde soos aartappels, mielies en tamaties, tot minder bekende (en miskien verkeerd verstaan) soos koolrabi en rutabaga (laasgenoemde gebraai met bruinsuiker en Guinness stewige glans - so goed!).

Die benaderings effens links van die middel in hul resepte bring dinge soos komkommers in 'n romerige karringmelksorbet en radyse in 'n botter gemaak met suring. Daar is ook heerlike groente -Cheddar -ontbytmuffins, wat vinnig saam met courgette, rissies en kaas bymekaarkom.

Die lekkerste, mees gesellige tikkie in hierdie boek is egter die ruimte na elke resep vir jou eie aantekeninge wat die ontwerp herinner aan 'n outydse resepkaart.

Dit is die boek vir diegene van ons met steeds groter wordende smaak, vir die nuuskierige kokke, en vir diegene wat net verveeld raak, maklik dieselfde tarief kook.

Joachim en die redakteurs van Kooklig deur die tydskrif se stoorkamer met resepte gefynkam om die beste van die beste te vind, plus 'n groot aantal oorspronklike resepte bygevoeg, en het hierdie kookboek met 150 resepte gekry-die ekwivalent van 'n kulinêre wêreldtoer.

As u nie seker is hoe om pho, empanadas of injera te maak nie, verdeel Joachim dit in maklike stappe. Diegene wat tyd vir aandete benodig, sal ook die insluiting van 'hands on time' en 'totale time' by elke resep waardeer. Diegene met verskillende dieetbehoeftes sal ook van die voorstelle hou om klassieke geregte aan te pas, soos om 'n vegetariese weergawe van Classic Pad Thai te maak deur die vissous vir soja te ruil en die gedroogde garnale uit te laat.

Die boek is regionaal verdeel, en ek hou daarvan dat elke afdeling begin met 'n verspreiding van twee bladsye oor algemene bestanddele, speserye, kruie, ensovoorts-die geurprofiel van die streek. Die algehele aanbieding van die boek is kleurvol en uitnodigend - wat 'n verskil maak as u gemotiveerd wil raak om aandete te maak.

Vir 'n vinnige aandete hou ek van die lekker Chiang Mai varkvleispasteitjies met Thaise taai rys. Soos Midde -Oosterse geure? Tabbouleh kry 'n proteïenverbetering met die toevoeging van 'n paar hoenderdye. Het jy 'n lui middag? Klassieke soos Franse Cassoulet sal u huis warm maak met sy smaaklike geur.

Op 'n sistematiese manier, met 'n spelbeplanning, is aandete 'n manier om die eise van die ete deesdae aan te pak. I like that the authors walk you through the grocery list for each week’s meals, and also include instructions for how you can prep the components of the meals ahead of time. The tone is encouraging and lively, and it's a breath of fresh air to have someone do the thinking for you!

The cookbook is geared toward the four seasons, so if you shop — and eat — with an eye toward that first, these ladies have your back.

Right now, I'm loving their recipe for blistered cherry tomatoes in this book. There are so many ways to work them into meals throughout the week: an add-in for plain Greek yogurt, mixed with pasta or other grain, or as a pizza topping.

As the weather changes, I’m also eyeing the ricotta gnocchi and the creamy butternut squash soup with sherry.

This one is an oldie but goodie. Lawson focuses on recipes that have been pared down to their essentials so you can make good meals in a flash.

If you have a decently stocked pantry, fridge, and freezer, you’ll be prepped and ready to make something Coq au Riesling (a speedier version of the classic Coq au Vin), or Sesame Peanut Noodles, which is better than the takeout option most nights of the week and makes for great leftovers for snacking on straight from the fridge.

Express won’t win awards for being super-duper innovative or introducing you to new ingredients, but that’s not the goal here. It's more about brevity. This said, Express is definitely comprehensive and global in its approach, so boredom won't be an issue. Lawson is a Londoner, after all, with a cosmopolitan palate.

I treat this book as inspiration when I am feeling stuck in a rut or when am exceedingly pressed for time. Her potato and mushroom gratin, for example, is a meal in and of itself. Who even needs the roasted chicken?

I like cookbooks with a strong voice and strong headnotes. Those that champion a hefty dose of veggies, too, automatically get my love. Rodale’s book delivers on all counts.

Maria Rodale is the granddaughter of J.I. Rodale, a pioneer in the organic and sustainable food movement and publisher of Prevention, Runner’s World, and countless other health and wellness publications and books. In this cookbook, Rodale brings you to her table. What she offers is homey, welcoming fare that you’ll want to return to again and again — and lots of pictures of her three daughters.

I’m digging her recipe for really green pesto pasta — blanching the basil keeps it from turning an unsavory shade of brown. We also share a love for Arnabit — a roasted cauliflower dish with tahini dressing that pairs well with Middle Eastern fare or simple grilled fish. When the weather changes, I’m headed straight for her savory spiced pumpkin soup, which incorporates coconut milk.

What are your favorite cookbooks for mealtime inspiration?


5 Cookbooks for People Who Always Need More Ideas for Dinner

Aandete. It’s an inescapable occurrence, 365 days of the year.

Many of us have our go-to moves when all else fails — template meals that are easy and easily adaptable. Tacos. Egg scrambles. Pasta. Sop. And then there are the nights when it’s more about desperate calls for take-out. (It's ok. You're among friends. We understand.)

Yes, dinner. If we don’t plan it properly, it sneaks up on us at 4pm — or, yikes, later! — and we are faced with the perennial question: “What are we eating?”

Because we all get tired of the same-old same-old, I thought I'd share five favorite cookbooks for those of us who could always use more ideas for dinner.

  • The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer-Purcell (Get it!)

Vegetables are definitely having their fair say these days, and thank goodness. The dynamic duo behind Beekman House, a self-described “lifestyle company” that revolves around their farm in New York, has produced a few cookbooks, but I particularly like this one because it's focused on veggies, heirloom and otherwise.

If you’ve got veggies in your fridge and you’re not sure what to do with them, these are the guys you should go to for dinner.

Seasonal in its organization, this book presents creative ways to use all sorts of vegetables, from standards like potatoes, corn, and tomatoes, to lesser-known (and perhaps misunderstood) ones like kohlrabi and rutabaga (the latter roasted with a brown sugar and Guinness stout glaze – so good!).

Slightly left-of-center approaches in their recipes bring things like cucumbers into a creamy buttermilk sorbet and radishes into a butter made with sorrel. There's also savory Vegetable Cheddar Breakfast Muffins, which come together in a flash with zucchini, peppers, and cheese.

The sweetest, homiest touch in this book, though, is the space after each recipe for your own notes the design is reminiscent of an old-fashioned recipe card.

This is the book for those of us with ever-expanding palates, for the curious cooks, and for those who just get bored easily cooking the same fare.

Joachim and the editors of Kooklig combed through the magazine’s storehouse of recipes to find the best of the best, plus added a good number of original recipes, and came up with this 150-recipe cookbook – the equivalent of a culinary world tour.

If you’re not sure about how to make pho, empanadas, or injera, Joachim breaks it down into easy steps. Those pressed for time at dinner will also appreciate the inclusion of "hands on time" and "total time" with each recipe. Those with different dietary needs will also like the suggestions for adapting classic dishes, like making a vegetarian version of Classic Pad Thai by swapping out the fish sauce for soy and omitting the dried shrimp.

The book is divided regionally, and I like that each section begins with a two-page spread about common ingredients, spices, herbs, and so forth — the flavor profile of the region. The overall presentation of the book is colorful and inviting – which makes a difference when you're trying to get motivated to make dinner.

For a quick dinner, I like the flavorful Chiang Mai Pork Patties with some Thai sticky rice. Like Middle Eastern flavors? Tabbouleh gets a protein boost with the addition of some chicken thighs. Got a lazy afternoon? Classics such as French Cassoulet will warm your house with its savory aroma.

Approaching dinner in a systematized, game-planning manner is one way to tackle the demands of dinnertime these days. I like that the authors walk you through the grocery list for each week’s meals, and also include instructions for how you can prep the components of the meals ahead of time. The tone is encouraging and lively, and it's a breath of fresh air to have someone do the thinking for you!

The cookbook is geared toward the four seasons, so if you shop — and eat — with an eye toward that first, these ladies have your back.

Right now, I'm loving their recipe for blistered cherry tomatoes in this book. There are so many ways to work them into meals throughout the week: an add-in for plain Greek yogurt, mixed with pasta or other grain, or as a pizza topping.

As the weather changes, I’m also eyeing the ricotta gnocchi and the creamy butternut squash soup with sherry.

This one is an oldie but goodie. Lawson focuses on recipes that have been pared down to their essentials so you can make good meals in a flash.

If you have a decently stocked pantry, fridge, and freezer, you’ll be prepped and ready to make something Coq au Riesling (a speedier version of the classic Coq au Vin), or Sesame Peanut Noodles, which is better than the takeout option most nights of the week and makes for great leftovers for snacking on straight from the fridge.

Express won’t win awards for being super-duper innovative or introducing you to new ingredients, but that’s not the goal here. It's more about brevity. This said, Express is definitely comprehensive and global in its approach, so boredom won't be an issue. Lawson is a Londoner, after all, with a cosmopolitan palate.

I treat this book as inspiration when I am feeling stuck in a rut or when am exceedingly pressed for time. Her potato and mushroom gratin, for example, is a meal in and of itself. Who even needs the roasted chicken?

I like cookbooks with a strong voice and strong headnotes. Those that champion a hefty dose of veggies, too, automatically get my love. Rodale’s book delivers on all counts.

Maria Rodale is the granddaughter of J.I. Rodale, a pioneer in the organic and sustainable food movement and publisher of Prevention, Runner’s World, and countless other health and wellness publications and books. In this cookbook, Rodale brings you to her table. What she offers is homey, welcoming fare that you’ll want to return to again and again — and lots of pictures of her three daughters.

I’m digging her recipe for really green pesto pasta — blanching the basil keeps it from turning an unsavory shade of brown. We also share a love for Arnabit — a roasted cauliflower dish with tahini dressing that pairs well with Middle Eastern fare or simple grilled fish. When the weather changes, I’m headed straight for her savory spiced pumpkin soup, which incorporates coconut milk.

What are your favorite cookbooks for mealtime inspiration?


5 Cookbooks for People Who Always Need More Ideas for Dinner

Aandete. It’s an inescapable occurrence, 365 days of the year.

Many of us have our go-to moves when all else fails — template meals that are easy and easily adaptable. Tacos. Egg scrambles. Pasta. Sop. And then there are the nights when it’s more about desperate calls for take-out. (It's ok. You're among friends. We understand.)

Yes, dinner. If we don’t plan it properly, it sneaks up on us at 4pm — or, yikes, later! — and we are faced with the perennial question: “What are we eating?”

Because we all get tired of the same-old same-old, I thought I'd share five favorite cookbooks for those of us who could always use more ideas for dinner.

  • The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer-Purcell (Get it!)

Vegetables are definitely having their fair say these days, and thank goodness. The dynamic duo behind Beekman House, a self-described “lifestyle company” that revolves around their farm in New York, has produced a few cookbooks, but I particularly like this one because it's focused on veggies, heirloom and otherwise.

If you’ve got veggies in your fridge and you’re not sure what to do with them, these are the guys you should go to for dinner.

Seasonal in its organization, this book presents creative ways to use all sorts of vegetables, from standards like potatoes, corn, and tomatoes, to lesser-known (and perhaps misunderstood) ones like kohlrabi and rutabaga (the latter roasted with a brown sugar and Guinness stout glaze – so good!).

Slightly left-of-center approaches in their recipes bring things like cucumbers into a creamy buttermilk sorbet and radishes into a butter made with sorrel. There's also savory Vegetable Cheddar Breakfast Muffins, which come together in a flash with zucchini, peppers, and cheese.

The sweetest, homiest touch in this book, though, is the space after each recipe for your own notes the design is reminiscent of an old-fashioned recipe card.

This is the book for those of us with ever-expanding palates, for the curious cooks, and for those who just get bored easily cooking the same fare.

Joachim and the editors of Kooklig combed through the magazine’s storehouse of recipes to find the best of the best, plus added a good number of original recipes, and came up with this 150-recipe cookbook – the equivalent of a culinary world tour.

If you’re not sure about how to make pho, empanadas, or injera, Joachim breaks it down into easy steps. Those pressed for time at dinner will also appreciate the inclusion of "hands on time" and "total time" with each recipe. Those with different dietary needs will also like the suggestions for adapting classic dishes, like making a vegetarian version of Classic Pad Thai by swapping out the fish sauce for soy and omitting the dried shrimp.

The book is divided regionally, and I like that each section begins with a two-page spread about common ingredients, spices, herbs, and so forth — the flavor profile of the region. The overall presentation of the book is colorful and inviting – which makes a difference when you're trying to get motivated to make dinner.

For a quick dinner, I like the flavorful Chiang Mai Pork Patties with some Thai sticky rice. Like Middle Eastern flavors? Tabbouleh gets a protein boost with the addition of some chicken thighs. Got a lazy afternoon? Classics such as French Cassoulet will warm your house with its savory aroma.

Approaching dinner in a systematized, game-planning manner is one way to tackle the demands of dinnertime these days. I like that the authors walk you through the grocery list for each week’s meals, and also include instructions for how you can prep the components of the meals ahead of time. The tone is encouraging and lively, and it's a breath of fresh air to have someone do the thinking for you!

The cookbook is geared toward the four seasons, so if you shop — and eat — with an eye toward that first, these ladies have your back.

Right now, I'm loving their recipe for blistered cherry tomatoes in this book. There are so many ways to work them into meals throughout the week: an add-in for plain Greek yogurt, mixed with pasta or other grain, or as a pizza topping.

As the weather changes, I’m also eyeing the ricotta gnocchi and the creamy butternut squash soup with sherry.

This one is an oldie but goodie. Lawson focuses on recipes that have been pared down to their essentials so you can make good meals in a flash.

If you have a decently stocked pantry, fridge, and freezer, you’ll be prepped and ready to make something Coq au Riesling (a speedier version of the classic Coq au Vin), or Sesame Peanut Noodles, which is better than the takeout option most nights of the week and makes for great leftovers for snacking on straight from the fridge.

Express won’t win awards for being super-duper innovative or introducing you to new ingredients, but that’s not the goal here. It's more about brevity. This said, Express is definitely comprehensive and global in its approach, so boredom won't be an issue. Lawson is a Londoner, after all, with a cosmopolitan palate.

I treat this book as inspiration when I am feeling stuck in a rut or when am exceedingly pressed for time. Her potato and mushroom gratin, for example, is a meal in and of itself. Who even needs the roasted chicken?

I like cookbooks with a strong voice and strong headnotes. Those that champion a hefty dose of veggies, too, automatically get my love. Rodale’s book delivers on all counts.

Maria Rodale is the granddaughter of J.I. Rodale, a pioneer in the organic and sustainable food movement and publisher of Prevention, Runner’s World, and countless other health and wellness publications and books. In this cookbook, Rodale brings you to her table. What she offers is homey, welcoming fare that you’ll want to return to again and again — and lots of pictures of her three daughters.

I’m digging her recipe for really green pesto pasta — blanching the basil keeps it from turning an unsavory shade of brown. We also share a love for Arnabit — a roasted cauliflower dish with tahini dressing that pairs well with Middle Eastern fare or simple grilled fish. When the weather changes, I’m headed straight for her savory spiced pumpkin soup, which incorporates coconut milk.

What are your favorite cookbooks for mealtime inspiration?


5 Cookbooks for People Who Always Need More Ideas for Dinner

Aandete. It’s an inescapable occurrence, 365 days of the year.

Many of us have our go-to moves when all else fails — template meals that are easy and easily adaptable. Tacos. Egg scrambles. Pasta. Sop. And then there are the nights when it’s more about desperate calls for take-out. (It's ok. You're among friends. We understand.)

Yes, dinner. If we don’t plan it properly, it sneaks up on us at 4pm — or, yikes, later! — and we are faced with the perennial question: “What are we eating?”

Because we all get tired of the same-old same-old, I thought I'd share five favorite cookbooks for those of us who could always use more ideas for dinner.

  • The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer-Purcell (Get it!)

Vegetables are definitely having their fair say these days, and thank goodness. The dynamic duo behind Beekman House, a self-described “lifestyle company” that revolves around their farm in New York, has produced a few cookbooks, but I particularly like this one because it's focused on veggies, heirloom and otherwise.

If you’ve got veggies in your fridge and you’re not sure what to do with them, these are the guys you should go to for dinner.

Seasonal in its organization, this book presents creative ways to use all sorts of vegetables, from standards like potatoes, corn, and tomatoes, to lesser-known (and perhaps misunderstood) ones like kohlrabi and rutabaga (the latter roasted with a brown sugar and Guinness stout glaze – so good!).

Slightly left-of-center approaches in their recipes bring things like cucumbers into a creamy buttermilk sorbet and radishes into a butter made with sorrel. There's also savory Vegetable Cheddar Breakfast Muffins, which come together in a flash with zucchini, peppers, and cheese.

The sweetest, homiest touch in this book, though, is the space after each recipe for your own notes the design is reminiscent of an old-fashioned recipe card.

This is the book for those of us with ever-expanding palates, for the curious cooks, and for those who just get bored easily cooking the same fare.

Joachim and the editors of Kooklig combed through the magazine’s storehouse of recipes to find the best of the best, plus added a good number of original recipes, and came up with this 150-recipe cookbook – the equivalent of a culinary world tour.

If you’re not sure about how to make pho, empanadas, or injera, Joachim breaks it down into easy steps. Those pressed for time at dinner will also appreciate the inclusion of "hands on time" and "total time" with each recipe. Those with different dietary needs will also like the suggestions for adapting classic dishes, like making a vegetarian version of Classic Pad Thai by swapping out the fish sauce for soy and omitting the dried shrimp.

The book is divided regionally, and I like that each section begins with a two-page spread about common ingredients, spices, herbs, and so forth — the flavor profile of the region. The overall presentation of the book is colorful and inviting – which makes a difference when you're trying to get motivated to make dinner.

For a quick dinner, I like the flavorful Chiang Mai Pork Patties with some Thai sticky rice. Like Middle Eastern flavors? Tabbouleh gets a protein boost with the addition of some chicken thighs. Got a lazy afternoon? Classics such as French Cassoulet will warm your house with its savory aroma.

Approaching dinner in a systematized, game-planning manner is one way to tackle the demands of dinnertime these days. I like that the authors walk you through the grocery list for each week’s meals, and also include instructions for how you can prep the components of the meals ahead of time. The tone is encouraging and lively, and it's a breath of fresh air to have someone do the thinking for you!

The cookbook is geared toward the four seasons, so if you shop — and eat — with an eye toward that first, these ladies have your back.

Right now, I'm loving their recipe for blistered cherry tomatoes in this book. There are so many ways to work them into meals throughout the week: an add-in for plain Greek yogurt, mixed with pasta or other grain, or as a pizza topping.

As the weather changes, I’m also eyeing the ricotta gnocchi and the creamy butternut squash soup with sherry.

This one is an oldie but goodie. Lawson focuses on recipes that have been pared down to their essentials so you can make good meals in a flash.

If you have a decently stocked pantry, fridge, and freezer, you’ll be prepped and ready to make something Coq au Riesling (a speedier version of the classic Coq au Vin), or Sesame Peanut Noodles, which is better than the takeout option most nights of the week and makes for great leftovers for snacking on straight from the fridge.

Express won’t win awards for being super-duper innovative or introducing you to new ingredients, but that’s not the goal here. It's more about brevity. This said, Express is definitely comprehensive and global in its approach, so boredom won't be an issue. Lawson is a Londoner, after all, with a cosmopolitan palate.

I treat this book as inspiration when I am feeling stuck in a rut or when am exceedingly pressed for time. Her potato and mushroom gratin, for example, is a meal in and of itself. Who even needs the roasted chicken?

I like cookbooks with a strong voice and strong headnotes. Those that champion a hefty dose of veggies, too, automatically get my love. Rodale’s book delivers on all counts.

Maria Rodale is the granddaughter of J.I. Rodale, a pioneer in the organic and sustainable food movement and publisher of Prevention, Runner’s World, and countless other health and wellness publications and books. In this cookbook, Rodale brings you to her table. What she offers is homey, welcoming fare that you’ll want to return to again and again — and lots of pictures of her three daughters.

I’m digging her recipe for really green pesto pasta — blanching the basil keeps it from turning an unsavory shade of brown. We also share a love for Arnabit — a roasted cauliflower dish with tahini dressing that pairs well with Middle Eastern fare or simple grilled fish. When the weather changes, I’m headed straight for her savory spiced pumpkin soup, which incorporates coconut milk.

What are your favorite cookbooks for mealtime inspiration?


5 Cookbooks for People Who Always Need More Ideas for Dinner

Aandete. It’s an inescapable occurrence, 365 days of the year.

Many of us have our go-to moves when all else fails — template meals that are easy and easily adaptable. Tacos. Egg scrambles. Pasta. Sop. And then there are the nights when it’s more about desperate calls for take-out. (It's ok. You're among friends. We understand.)

Yes, dinner. If we don’t plan it properly, it sneaks up on us at 4pm — or, yikes, later! — and we are faced with the perennial question: “What are we eating?”

Because we all get tired of the same-old same-old, I thought I'd share five favorite cookbooks for those of us who could always use more ideas for dinner.

  • The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer-Purcell (Get it!)

Vegetables are definitely having their fair say these days, and thank goodness. The dynamic duo behind Beekman House, a self-described “lifestyle company” that revolves around their farm in New York, has produced a few cookbooks, but I particularly like this one because it's focused on veggies, heirloom and otherwise.

If you’ve got veggies in your fridge and you’re not sure what to do with them, these are the guys you should go to for dinner.

Seasonal in its organization, this book presents creative ways to use all sorts of vegetables, from standards like potatoes, corn, and tomatoes, to lesser-known (and perhaps misunderstood) ones like kohlrabi and rutabaga (the latter roasted with a brown sugar and Guinness stout glaze – so good!).

Slightly left-of-center approaches in their recipes bring things like cucumbers into a creamy buttermilk sorbet and radishes into a butter made with sorrel. There's also savory Vegetable Cheddar Breakfast Muffins, which come together in a flash with zucchini, peppers, and cheese.

The sweetest, homiest touch in this book, though, is the space after each recipe for your own notes the design is reminiscent of an old-fashioned recipe card.

This is the book for those of us with ever-expanding palates, for the curious cooks, and for those who just get bored easily cooking the same fare.

Joachim and the editors of Kooklig combed through the magazine’s storehouse of recipes to find the best of the best, plus added a good number of original recipes, and came up with this 150-recipe cookbook – the equivalent of a culinary world tour.

If you’re not sure about how to make pho, empanadas, or injera, Joachim breaks it down into easy steps. Those pressed for time at dinner will also appreciate the inclusion of "hands on time" and "total time" with each recipe. Those with different dietary needs will also like the suggestions for adapting classic dishes, like making a vegetarian version of Classic Pad Thai by swapping out the fish sauce for soy and omitting the dried shrimp.

The book is divided regionally, and I like that each section begins with a two-page spread about common ingredients, spices, herbs, and so forth — the flavor profile of the region. The overall presentation of the book is colorful and inviting – which makes a difference when you're trying to get motivated to make dinner.

For a quick dinner, I like the flavorful Chiang Mai Pork Patties with some Thai sticky rice. Like Middle Eastern flavors? Tabbouleh gets a protein boost with the addition of some chicken thighs. Got a lazy afternoon? Classics such as French Cassoulet will warm your house with its savory aroma.

Approaching dinner in a systematized, game-planning manner is one way to tackle the demands of dinnertime these days. I like that the authors walk you through the grocery list for each week’s meals, and also include instructions for how you can prep the components of the meals ahead of time. The tone is encouraging and lively, and it's a breath of fresh air to have someone do the thinking for you!

The cookbook is geared toward the four seasons, so if you shop — and eat — with an eye toward that first, these ladies have your back.

Right now, I'm loving their recipe for blistered cherry tomatoes in this book. There are so many ways to work them into meals throughout the week: an add-in for plain Greek yogurt, mixed with pasta or other grain, or as a pizza topping.

As the weather changes, I’m also eyeing the ricotta gnocchi and the creamy butternut squash soup with sherry.

This one is an oldie but goodie. Lawson focuses on recipes that have been pared down to their essentials so you can make good meals in a flash.

If you have a decently stocked pantry, fridge, and freezer, you’ll be prepped and ready to make something Coq au Riesling (a speedier version of the classic Coq au Vin), or Sesame Peanut Noodles, which is better than the takeout option most nights of the week and makes for great leftovers for snacking on straight from the fridge.

Express won’t win awards for being super-duper innovative or introducing you to new ingredients, but that’s not the goal here. It's more about brevity. This said, Express is definitely comprehensive and global in its approach, so boredom won't be an issue. Lawson is a Londoner, after all, with a cosmopolitan palate.

I treat this book as inspiration when I am feeling stuck in a rut or when am exceedingly pressed for time. Her potato and mushroom gratin, for example, is a meal in and of itself. Who even needs the roasted chicken?

I like cookbooks with a strong voice and strong headnotes. Those that champion a hefty dose of veggies, too, automatically get my love. Rodale’s book delivers on all counts.

Maria Rodale is the granddaughter of J.I. Rodale, a pioneer in the organic and sustainable food movement and publisher of Prevention, Runner’s World, and countless other health and wellness publications and books. In this cookbook, Rodale brings you to her table. What she offers is homey, welcoming fare that you’ll want to return to again and again — and lots of pictures of her three daughters.

I’m digging her recipe for really green pesto pasta — blanching the basil keeps it from turning an unsavory shade of brown. We also share a love for Arnabit — a roasted cauliflower dish with tahini dressing that pairs well with Middle Eastern fare or simple grilled fish. When the weather changes, I’m headed straight for her savory spiced pumpkin soup, which incorporates coconut milk.

What are your favorite cookbooks for mealtime inspiration?


5 Cookbooks for People Who Always Need More Ideas for Dinner

Aandete. It’s an inescapable occurrence, 365 days of the year.

Many of us have our go-to moves when all else fails — template meals that are easy and easily adaptable. Tacos. Egg scrambles. Pasta. Sop. And then there are the nights when it’s more about desperate calls for take-out. (It's ok. You're among friends. We understand.)

Yes, dinner. If we don’t plan it properly, it sneaks up on us at 4pm — or, yikes, later! — and we are faced with the perennial question: “What are we eating?”

Because we all get tired of the same-old same-old, I thought I'd share five favorite cookbooks for those of us who could always use more ideas for dinner.

  • The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer-Purcell (Get it!)

Vegetables are definitely having their fair say these days, and thank goodness. The dynamic duo behind Beekman House, a self-described “lifestyle company” that revolves around their farm in New York, has produced a few cookbooks, but I particularly like this one because it's focused on veggies, heirloom and otherwise.

If you’ve got veggies in your fridge and you’re not sure what to do with them, these are the guys you should go to for dinner.

Seasonal in its organization, this book presents creative ways to use all sorts of vegetables, from standards like potatoes, corn, and tomatoes, to lesser-known (and perhaps misunderstood) ones like kohlrabi and rutabaga (the latter roasted with a brown sugar and Guinness stout glaze – so good!).

Slightly left-of-center approaches in their recipes bring things like cucumbers into a creamy buttermilk sorbet and radishes into a butter made with sorrel. There's also savory Vegetable Cheddar Breakfast Muffins, which come together in a flash with zucchini, peppers, and cheese.

The sweetest, homiest touch in this book, though, is the space after each recipe for your own notes the design is reminiscent of an old-fashioned recipe card.

This is the book for those of us with ever-expanding palates, for the curious cooks, and for those who just get bored easily cooking the same fare.

Joachim and the editors of Kooklig combed through the magazine’s storehouse of recipes to find the best of the best, plus added a good number of original recipes, and came up with this 150-recipe cookbook – the equivalent of a culinary world tour.

If you’re not sure about how to make pho, empanadas, or injera, Joachim breaks it down into easy steps. Those pressed for time at dinner will also appreciate the inclusion of "hands on time" and "total time" with each recipe. Those with different dietary needs will also like the suggestions for adapting classic dishes, like making a vegetarian version of Classic Pad Thai by swapping out the fish sauce for soy and omitting the dried shrimp.

The book is divided regionally, and I like that each section begins with a two-page spread about common ingredients, spices, herbs, and so forth — the flavor profile of the region. The overall presentation of the book is colorful and inviting – which makes a difference when you're trying to get motivated to make dinner.

For a quick dinner, I like the flavorful Chiang Mai Pork Patties with some Thai sticky rice. Like Middle Eastern flavors? Tabbouleh gets a protein boost with the addition of some chicken thighs. Got a lazy afternoon? Classics such as French Cassoulet will warm your house with its savory aroma.

Approaching dinner in a systematized, game-planning manner is one way to tackle the demands of dinnertime these days. I like that the authors walk you through the grocery list for each week’s meals, and also include instructions for how you can prep the components of the meals ahead of time. The tone is encouraging and lively, and it's a breath of fresh air to have someone do the thinking for you!

The cookbook is geared toward the four seasons, so if you shop — and eat — with an eye toward that first, these ladies have your back.

Right now, I'm loving their recipe for blistered cherry tomatoes in this book. There are so many ways to work them into meals throughout the week: an add-in for plain Greek yogurt, mixed with pasta or other grain, or as a pizza topping.

As the weather changes, I’m also eyeing the ricotta gnocchi and the creamy butternut squash soup with sherry.

This one is an oldie but goodie. Lawson focuses on recipes that have been pared down to their essentials so you can make good meals in a flash.

If you have a decently stocked pantry, fridge, and freezer, you’ll be prepped and ready to make something Coq au Riesling (a speedier version of the classic Coq au Vin), or Sesame Peanut Noodles, which is better than the takeout option most nights of the week and makes for great leftovers for snacking on straight from the fridge.

Express won’t win awards for being super-duper innovative or introducing you to new ingredients, but that’s not the goal here. It's more about brevity. This said, Express is definitely comprehensive and global in its approach, so boredom won't be an issue. Lawson is a Londoner, after all, with a cosmopolitan palate.

I treat this book as inspiration when I am feeling stuck in a rut or when am exceedingly pressed for time. Her potato and mushroom gratin, for example, is a meal in and of itself. Who even needs the roasted chicken?

I like cookbooks with a strong voice and strong headnotes. Those that champion a hefty dose of veggies, too, automatically get my love. Rodale’s book delivers on all counts.

Maria Rodale is the granddaughter of J.I. Rodale, a pioneer in the organic and sustainable food movement and publisher of Prevention, Runner’s World, and countless other health and wellness publications and books. In this cookbook, Rodale brings you to her table. What she offers is homey, welcoming fare that you’ll want to return to again and again — and lots of pictures of her three daughters.

I’m digging her recipe for really green pesto pasta — blanching the basil keeps it from turning an unsavory shade of brown. We also share a love for Arnabit — a roasted cauliflower dish with tahini dressing that pairs well with Middle Eastern fare or simple grilled fish. When the weather changes, I’m headed straight for her savory spiced pumpkin soup, which incorporates coconut milk.

What are your favorite cookbooks for mealtime inspiration?