After almost a decade of growing the popular website, TheKitchn.com, Sara Kate Gillingham and Faith Durand decided it was time to round up their hard-won wisdom and best-loved recipes into The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking.. For fans of the website, it's a handy, curated collection of The Kitchn's greatest hits; for the uninitiated, it's a stand-alone primer.
With all the cookie baking going on around the holidays, it was nice to not have to turn on the oven for this over-the-top icebox cake from The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking, by Sara Kate Gillingham and Faith Durand. Graham crackers are layered with a cream cheesy whipped cream, bananas, chopped peanuts and pecans, and a killer peanut butter caramel sauce.
From The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking, by Sara Kate Gillingham and Faith Durand, this pizza dough recipe is quick and easy and results in a pleasantly chewy crust.
This pizza sauce from The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking, by Sara Kate Gillingham and Faith Durand, gets an interesting lift from lemon zest.
What better way to start the day than cold pizza straight out of the fridge? Maybe...hot pizza straight out of the oven? Enter the Breakfast Pizza, from The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking, by Sara Kate Gillingham and Faith Durand, a straightforward, customizable pie with just-set eggs baked right on top.
Many of the recipes in The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking, by Sara Kate Gillingham and Faith Durand are essentially well-executed basics like this one. Nothing groundbreaking here, but the simply roasted veggies and the aioli are spot-on, and that's really all you need.
Thanks to our friends at Rux Martin/Houghton Mifflin Harcourt, we have five copies of Baking Chez Moi to give away this week. Enter to win after the jump!
The French prefer to leave the elaborate creations to the professionals, and what they make at home tends to be, in fact, homey. In her newest cookbook, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere, Greenspan shares the recipes that it took her five years to slowly coax from her Parisian friends, her hairdresser, and even strangers at the table next to hers at lunch.
In her new book, Baking Chez Moi, Dorie Greenspan calls this satisfying cake her "back-pocket recipe." So easy to throw together, it relies more on the alchemy of a hot oven than on elbow-grease.
Among the plethora of simple, straightforward French desserts that fill the pages of Dorie Greenspan's new Baking Chez Moi, there is a handful of more involved desserts, and those she reimagines in her own way. Her Gingerbread Buche de Noel is both. Yule logs are a staple of the French holiday season, but this version seems quite American, with it's cream cheese filling and sweet meringue frosting.
In her new cookbook, Baking Chez Moi, Dorie Greenspan admits she was thrown for a loop by these no-bake clusters of dried fruit, nuts, coconut, and cornflakes—yup, apparently the French can do low-brow—suspended in butter-enriched chocolate.
Thanks to the lovely folks at Chronicle Books, we have five copies of Bar Tartine to give away this week. Enter to win after the jump!
Nicolaus Balla and Cortney Burns are co-chefs at Bar Tartine, the San Francisco restaurant celebrated for its inventive, hard-to-define and harder-to-forget food. The amalgam of flavors that the duo delivers is so layered and nuanced that even studied palates often find the dishes impossible to decode. Complex but no longer mysterious, their food has been decrypted in the new Bar Tartine: Techniques and Recipes, the cookbook from Balla and Burns that keeps no kitchen secrets.
This recipe from Cortney Burns and Nicolaus Balla's new cookbook, Bar Tartine: Techniques and Recipes, is a wonderful way to preserve the unique flavor of ramps, wild onions which are uncultivated and only grow for a brief spell in the spring, for use year round.
Co-chefs Nicolaus Balla and Cortney Burns have made fermented and pickled foods a defining part of their menu at Bar Tartine, and these Pickled Mushrooms from their newly released cookbook, Bar Tartine: Techniques and Recipes, deliver on their promise of addictiveness.
Making black garlic, per these instructions from Cortney Burns and Nicolaus Balla's new cookbook, Bar Tartine: Techniques and Recipes, is a simple, hands-off process. Only note that your neighbors may leave notes inquiring about the pervasive aroma.
This rice vinegar from Cortney Burns and Nicolaus Balla's new cookbook, Bar Tartine: Techniques and Recipes, can be made from sake, or you can go whole-DIY-hog and make your own fermented rice beverage using rice koji (the recipe for which is also found in the book).
In Cortney Burns and Nicholaus Balla's new cookbook, Bar Tartine: Techniques and Recipes, they share the recipe for their Smoked Potatoes with Ramp Mayonnaise. This dish has been obsessed over and blogged about, and has a permanent place on their ever-changing menu. There's a lot going on with these spuds: The potatoes themselves are roasted and smoked, then smashed and deep-fried. They're tossed with herbs and a mushroom-infused black garlic vinaigrette—earthy, sweet, and tangy. The crowning glory is the bright and rich mayonnaise. Individually, each component is brilliant; together, they make you think you've died and gone to umami heaven.
This red wine vinegar from Cortney Burns and Nicolaus Balla's new cookbook, Bar Tartine: Techniques and Recipes, could also be made with white or fortified wine.
Like many of Gabrielle Hamilton's desserts in her new cookbook, Prune, the Calvados Omelette is both simple and strange, at least to our American palettes—sweet, enriched egg flambeed with apple brandy. We are not used to having our eggs for dessert, at least not served to us so unabashedly, instead of under the guise of custard or crepe or soufflé. And though the eggs here are mixed with a substantial amount of cream and a bit of flour, the end result is in fact just a plateful of sweet (buttery, boozy) eggs. But it comes off as elegant, urbane, and perfectly delicious.