Entries tagged with 'cookbooks'
Page 1 of 8
Grilling is most often associated with bold, forthright flavors—thick sauces, fiery spices, and lots of meat—but there are delicate options out there that are just as delectable. Today's Cook the Book recipe, excerpted from Bobby Flay's Grill It! combines tender...
Continue reading »
There is only one ingredient that can improve on the superb combination of beef and red wine: blue cheese. For these blue cheese sirloin burgers with red wine-onion jam, excerpted from Bobby Flay's Grill It!, Bobby recommends using Cabrales, a...
Continue reading »
Adapted from Sweetie Pies by Patty Pinner Ingredients For one 9 or 10-inch single crust: 1 1/2 cups all-purpose flour 1 teaspoon sugar 1/4 teaspoon salt 1/2 cup chilled vegetable shortening 3 tablespoons ice-cold heavy cream or evaporated milk, more...
Continue reading »
Tomato salads are one of the best parts of summer eating. What could be better, or easier, than a perfectly ripe, sliced beefsteak topped with nothing more than a drizzle of olive oil and a shower of salt and pepper?...
Continue reading »
Braciole, a mainstay at Italian street fairs, is traditionally made with pounded cutlets of top round or veal. In some parts of Italy, they are simply grilled and topped with a flavorful sauce, while in others the cutlets are rolled...
Continue reading »
Today's Cook the Book recipe, from Mario Batali Italian Grill, is for Chicken Thighs with Snap Peas and Agliata. Agliata, for those who aren’t well-versed in Italian (I'm not) means garlic sauce. Instead of cooking the thighs directly over the...
Continue reading »
Today's Cook the Book recipe, excerpted from Mario Batali Italian Grill, embodies the spirit of summer—it's fresh, light, and effortless. Sea scallops are as easy to grill as any Oscar Meyer wiener, and the results are far more fabulous. Paired...
Continue reading »
Mortadella is to bologna what Dom Perignon is to Andre Spumante. A thick Italian sausage studded with chunks of pork fat (and sometimes pistachios), mortadella has a delicate, smoky flavor often spiced with pepper, nutmeg, and coriander. In this recipe,...
Continue reading »
I used to work at a wine bar that served a chilled, red Greek wine in the summer called the Hatzimichalis Fresco Nouveau. Made from the Greek Mavroudi grape, it tasted a lot like a light Beaujolais. Refreshing and fruity,...
Continue reading »
When it comes to eating cake, sharing is the pits. Instead of slowly savoring a slice, you end up fighting over the last few forkfuls. Who will get the final crumbs? It's a race to the finish. The best thing...
Continue reading »
