Entries tagged with 'contests'
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Have a craving? It's probably in Sheila Lukins' cookbook Ten: All the Foods We Love and Ten Recipes for Each. Co-author of the beloved Silver Palate Cookbook, Lukins anticipates any food craving any reasonable (or even unreasonable) person might have. The recipes are grouped under general titles like Sunday Suppers, Mashed Potatoes, Chocolate, etc. There's even a section on Seafood Salads for those inclined to have cravings for them. Fans of Silver Palate and New Basics cookbooks should think of Ten as a condensed version of the two. There's endless variety here with a preparation for every mood and season. Every day this week, we'll be fulfilling your cravings with recipes for "mashed" sweet shell peas, simple honey spareribs, Lukins'...
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Cook the Book: Food Matters: honeypie411, anyang, ilikecitylights, foobie, bibliothecaire. Winners have been notified by email and also appear on our Contest Winners page. Thanks to everyone who entered!...
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After traveling throughout Asia for more than 25 years, Jeffrey Alford and Naomi Duguid created something more than just a simple cookbook with Beyond the Great Wall: Recipes and Travels in the Other China. Although this is the first instance in which the six-time authors have focused on a single country, the book is an homage to the various rural regions of China and their respectively distinct culinary traditions. Acting as cooks, writers, and photographers, Alford and Duguid traveled through Tibet, where they first met; the steppelands of Inner Mongolia; and a host of other remote areas, documenting food traditions and snapshots of daily life. With hundreds of beautiful photographs and vivid stories of their journey accompanying the recipes, the...
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Cook the Book: Kneadlessly Simple: Roxanne, pamstar, oshngrl, honeyandjam, and AnnieNT. Winners have been notified by email and also appear on our Contest Winners page. Thanks to everyone who entered!...
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"Eat fewer animal products and more plants." Mark Bittman's motto for responsible eating is the heart of his new book, Food Matters: A Guide to Conscious Eating. A mix of recipes, philosophy, and how-to, Bittman reveals the hows and whys of his newfound lifestyle and diet. Think of Food Matters as a more realistic and solutions-oriented Michael Pollan-like book with lots of doable recipes thrown in for good measure. In typical Minimalist fashion, the collection of recipes spans the globe and includes a multitude of variations. Along with the recipes, there's also a month's worth of meal plans and a primer on stocking a Food Matters pantry to get you started. Despite its how-to nature, the book is neither stern...
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Last year's winner, "The Tomb of King Peepankhamun." Some would argue that Peeps are edible, others would say they're perfect objects for arts and craft projects. Behold the Washington Post’s Third Annual Peeps Diorama Contest, now accepting entries. The diorama should encapsulate a famous event or concept, whether past, present, or future. Judging by the last two years, timely is good, but not too predictable (SlumPeep Millionaire could be overblown). Since it's judged by the D.C.-area hometown paper, any D.C. references are good. Punny titles are also appreciated. Though the contest is open to anyone in the U.S., the five finalists must reside in D.C., Maryland, or Virginia. Photo submissions are due by 11:59 p.m. March 15; send in...
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Cook the Book: On the Line: jh70095, Erinay77, hannah_phi, riceandwheat, and jenjw4. Winners have been notified by email and also appear on our Contest Winners page. Thanks to everyone who entered!...
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I'm not sure where the stress goes, but I sure hope Nancy Baggett's last name is pronounced "baguette." For an author who's made it her mission to demystify breadmaking, it would be only fitting. Kneadlessly Simple's recipes draw from many countries and many styles of breadmaking. What they all have in common is Baggett's kneadless, cold-rise method, clear and precise instructions, and a skill quotient. Also included are a detailed troubleshooting section and instructions for "making over" traditional recipes to the kneadless method. If you can read, measure, and stir, you can bake delicious bread at home—guaranteed. Every day this week, we'll be posting a tempting bread from Kneadlessly Simple, from French walnut bread and fruited pain d'epice to a...
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You’d think that a chef with three Michelin stars would guard his secrets. But Eric Ripert, with Christine Muhlke, has written the restaurant equivalent of a tell-all memoir—well, minus the sordid love affairs. The establishment in question is Le Bernardin, the phenomenally successful fish restaurant now in its 23rd year; the book is On the Line. The sweeping narrative takes you all the way from the front of the house to the back of the pantry, providing “day in the life” timetables for everyone from the porter (“8:41 a.m.—Sorts and smells squid, turning plastic gloves inky”) to the pastry cook (“10:30 .a.m—One hundred dozen petits fours are finished for lunch.”) Dishes are described in detailed play-by-plays (“1:37:54—Flips fish”), kitchen jargon...
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If meat has always been the star of your meal, and vegetables, grains, and starches merely supporting acts, it can be a real challenge to redistribute the roles. But there are many good reasons to switch to an ensemble cast mindset, from environmental health to your own, and Joy Manning and Tara Mataraza Desmond are here to help. Almost Meatless is a collection of recipes in which modest quantities of meat—if meat is used at all—enhance, rather than dominate, dishes. Despite its focus on healthy and responsible eating, the book is neither puritan nor militant in tone. If you've followed the authors' Meat Lite column here on Serious Eats, you'll recognize in Almost Meatless their gentle, persuasive voices and eminently...
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