Foodie's Paradise With Arroe Collins

We All Suffer From Food Noise Axay Shaw Teaches Us How To Trust More In Nature

Sat, 01 Aug 2026 23:00:03 +0000

There's a voice most of us live with all day. It whispers about the cookies in the break room. It reminds you the ice cream is still in the freezer. It talks about lunch while you're still eating breakfast.That voice has a name now. Food noise. A new class of weight-loss drugs turns the volume down, and people cannot believe how quiet their heads suddenly feel.I felt that same quiet. I did not get it from a drug. I got it from food.The noise is not you. It's your food talking back.Food noise is not weakness. It is not a broken character. It is a symptom.Processed food is engineered to be loud. Sugar, refined flour, oils, salt, additives, all of it designed to make you think about the next bite before you finish this one. Blood sugar spikes, then crashes. Your body, confused and depleted, sends up a flare: get more, get it now.That flare is the noise. It feels like hunger. It is not.Real hunger is calm. It builds slowly. It shows up in your stomach, not your head. When you are truly hungry, an apple sounds good, or a bowl of greens. When it is food noise, only the cookie will do. Your body does not crave a brand. Your dopamine does.What actually happened when I went quiet

Your Beauty Routine Starts In The Kitchen With Dawn Jackson Blatner

Sat, 25 Jul 2026 17:00:02 +0000

Skincare routines have never been more elaborate, yet the most important step might not come in a bottle. Some nutrition experts call it “eat your skincare,” the idea that your beauty routine is not just what you put on your body, but what you put in it. The body is constantly renewing itself, including skin and hair, and that process relies on nutrients like fiber, antioxidants and essential minerals.

Season 2 Of Instant Italian Has Hit FYI With Chef Anna Francese Gass

Sun, 28 Jun 2026 23:00:04 +0000

"Instant Italian" Season 2 Premieres Monday, June 29 at 10pm ET/PT on FYI with Back-to-Back Episodes!Season 2 of "Instant Italian" joins chef, cookbook author, recipe developer, and culinary influencer Anna Francese Gass back in the kitchen as she shares fresh takes on beloved Italian dishes. Drawing inspiration from her childhood visits to Calabria, Anna puts a creative spin on classic recipes while keeping them approachable for home cooks. Each half-hour episode features vibrant dishes and practical tips, with this season showcasing recipes like tiramisu brownies, shrimp scampi meatballs, arancini casserole, and limoncello olive oil cake.

Dinner And A Movie Family Movie Night Recipes The Food From Leonard And Jessie Maltin

Sat, 06 Jun 2026 17:00:02 +0000

Father-daughter film critics and podcast hosts Leonard Maltin and Jessie Maltin team with Turner Classic Movies for the essential guide to 25 family-friendly classic films, paired with delicious and simple recipes to make movie-watching a next-level experience for all ages.Family Movie Night Menus is the ultimate guide to family-friendly classic movie viewing. In this volume, bestselling author and critic Leonard Maltin teams with his daughter and Maltin on Movies podcast host Jessie Maltin to help introduce classics in the same way he did with his own family: by sharing the best of the best that's fit for the enjoyment of a range of ages from pre-school on up. And just like in the Maltin household, enhancing the experience with easy dishes-from snacks to entrees and desserts-inspired by the films to make together only adds to the experience.Each entry includes a film profile filled with behind-the-scenes stories about the production, stars, and filmmakers; moments to watch (or watch out) for; recommended further viewing; and a recipe inspired by the film to make together before the credits roll and enjoy while watching. The movies span one silent entry (The Kid), through classic horror (Bride of Frankenstein), to legendary stories (The Wizard of Oz), musicals (The Sound of Music), can't miss adventures (Star Wars), and modern must-sees (Harry Potter and the Sorcerer's Stone).Other featured titles include: Meet Me in St. Louis (1944), A Tree Grows in Brooklyn (1945), Singin' in the Rain (1952), To Kill a Mockingbird (1963), Willy Wonka and the Chocolate Factory (1973), E.T. the Extra Terrestrial (1982), Princess Bride (1987), Addams Family (1991), The Secret Garden (1993), Enchanted (2007), and more!

WWE's Braun Strowman Is Eating Everything On The Menu On USA Network Season Two

Sat, 06 Jun 2026 14:00:02 +0000

Following a breakout first season, Strowman will eat his way through 12 American culinary capitals, including Seattle, Detroit, Austin, Philadelphia, Los Angeles, Boston, Miami, Atlanta, New York, Houston, Bristol, and Nashville.He will also be joined by an all-star lineup of celebrity guests, athletes, and local legends, including comedians Bert Kreischer (Free Bert), Sal Vulcano (Impractical Jokers), Ron Funches (The Traitors), AJ Wilkerson and Paul Gilligan; musical artists including Grammy Award winners Tip “T.I.” Harris and Killer Mike, guitarist for the multi-platinum hard rock band Shinedown Zach Myers, and co-founder and singer for Saving Abel Jared Weeks; athletes including NFL Super Bowl champion Landon Dickerson, NASCAR Cup Series driver and Daytona 500 winner Ricky Stenhouse Jr., 2x WNBA champion and USA Sports WNBA studio analyst Renee Montgomery, World Series champion Josh Reddick and Hall of Fame catcher Mike Piazza; WWE Legend Mark Henry and WWE Superstar Alexa Bliss; and Seattle Fire Department Chief Harold D. Scoggins. Last season, Everything on the Menu ranked as the #1 show across all of cable entertainment in its time slot in the 18-49 demo and was one of cable television’s highest rated new entertainment shows of the year.

Pod Crashing Episode 471 With Jake Steinfeld Body By Jake Radio

Tue, 02 Jun 2026 16:00:03 +0000

Pod Crashing episode 471 with Jake Steinfeld Body By Jake! Across more than four decades, trailblazing fitness icon Jake Steinfeld, widely known as "Body By Jake," has inspired millions around the world to move their bodies through his one-of-a-kind combination of physical training, motivational philosophy, and infectious personality. Now, the innovator who revolutionized fitness media by creating the first exercise segments on cable television (CNN), the first 24-hour fitness network (FitTV), the first on-demand fitness television service (ExerciseTV), and the first exercise playlist, has partnered with iHeartMedia and Universal Music Enterprises (UMe), the global catalog division of Universal Music Group, to bring his trademark "Don't Quit!"® ethos to the airwaves for Body By Jake Radio, the first-ever 24-hour digital radio channel designed to fuel mind, body and spirit.A dynamic mix of music, mindset and motivation, Body By Jake Radio will feature host Jake Steinfeld, and other notable personalities in the fitness and mental health worlds, offering empowering messages, fitness, lifestyle, and longevity tips, alongside an eclectic range of uplifting and energizing music to keep listeners motivated and feeling their best all day long. The channel is designed to energize listeners in the morning, sustain them throughout the afternoon, and help them unwind in the evening through a diverse mix of music and specialty programming tailored for different parts of the day."Like I've done all my career, we're bringing something to the radio landscape that's never been done before - motivation and inspiration inside the fabric of the best music on the planet," said Jake Steinfeld. "It'll be 72 and sunny every day at Body By Jake Radio where we are here to encourage people every single day: 'Don't Quit!' Keep pushing forward, no matter what."Jake is the creator of the personal fitness industry and a lifelong advocate for health and wellness who has spent more than four decades motivating millions through his innovative approach to exercise and music. From creating the first workout soundtrack in the 1980s to launching Body By Jake Music, he has consistently championed the connection between sound, movement and mental strength. The timing of the launch during Mental Health Awareness Month aligns with Jake's long-standing mission to promote both physical fitness and mental wellbeing, reinforcing the importance of a strong mind-body connection. "Mental Health Awareness Month is a powerful reminder to take care of ourselves, and each other, and we're proud to bring Body By Jake Radio and Jake's decades of experience helping people feel their best to our listeners," said Jon Zellner, President of Programming Operations and Digital Music, iHeartMedia."I've known and worked with Jake for decades, he is a true pioneer who understood early on the powerful connection between music and motivation," said Bruce Resnikoff, Chairman, Universal Music Enterprises. "With Body By Jake Radio, we're building on that momentum by combining UMe's unparalleled catalog with programming that speaks to today's mental health and wellness-focused audience. With iHeartMedia, we're creating a dynamic new platform where great music and positive messaging come together to inspire listeners around the world."Body By Jake Radio will be available on the iHeartRadio app, iHeartMedia's free all-in-one digital music, podcasting and live streaming radio service - available across more than 500 platforms and over 2,000 devices including smart speakers, digital auto dashes, tablets, wearables, smartphones, virtual assistants, televisions and gaming consoles.

The Night Cap Is Now The Day Cap Sipologist Theo Rutherford

Sun, 24 May 2026 23:00:02 +0000

Stir Up Something Good This SummerA Leading Drinks Expert Shares What to Sip, Serve, and Celebrate This Season From A Daytime Spritz to Instagram-Worthy Cocktails That Are Easy To Enjoy and Even Easier to Share, Here’s What’s Shaping Summer Hosting Right Now

Dinner And A Movie Family Movie Night Recipes The Food From Leonard And Jessie Maltin

Sun, 17 May 2026 19:00:03 +0000

Constantly Craving Sugar The Hunger Crushing Combo Method From Abbey Sharp

Sun, 10 May 2026 14:00:02 +0000

There’s a growing disconnect happening throughout the country right now — and it’s something your viewers are feelingevery day:Even with the rise of GLP-1 inhibitors like Ozempic and high-protein diets, people still can’t stop craving sugar.Parents are frustrated. Adults feel like they’re “failing.” And kids’ eating habits feel harder to manage than ever.This is a perfect segment for your morning, midday or lifestyle broadcast — because it challenges what viewers thinkthey know and replaces it with answers they can actually use.Registered Dietitian, Bestselling author, and “No-BS Dietitian” Abbey Sharp can break down what’s really going on in a way that’s clear, compelling, and highly visual. Which is also explained in her new bestselling book, The Hunger Crushing Combo Method: The Simple Secret to Eating Well Without Ever Dieting Again.

The Last 15 We've All Been There And Dr Ian Smith Is Leading The Way

Sun, 22 Feb 2026 08:00:04 +0000

Nationally recognized health expert and #1 NY Times bestselling author Dr. Ian Smith releases a transformative 7-week program that helps men and women finally overcome the hardest weight to lose-those last 15 pounds-and keep it off for life. The "last 15 pounds" are where most Americans get stuck, and The Last 15 finally explains why.Dr. Ian breaks down how metabolism adapts, why quick fixes backfire, and how strategic nutrition phases turn plateaus into progress. While many diets chase temporary solutions with extreme strategies, The Last 15 focuses on natural, sustainable methods backed by the latest science. Each week introduces a targeted nutritional phase-from protein optimization and carb cycling to hydration, fiber, and sodium control-that helps readers retrain their metabolism and reshape their body as they finally shred those stubborn pounds that otherwise won't go away.

Southern Celebrating From The Lucky Cajuns Chef George Blackwell Smith

Sun, 01 Feb 2026 23:00:07 +0000

The No BS Cookbook series keeps gaining traction, especially after we introduced the holiday edition that strips away everything but what really works in home kitchens. Folks are loving the practical tips, the creativity sparked by the painter-friendly watercolor prints, and the custom blends that make seafood and holiday classics pop without any fuss.

Life Is Energy How Do We Make Energy Life The Raw Food Guru Axay Shaw

Sun, 01 Feb 2026 14:00:07 +0000

As the founder of RawFoodiest.com, I bring 21+ years of documented medical records showing my own transformation: zero medications, zero chronic disease, and at 66, I’m training for my eighth marathon with optimal blood work. My guiding philosophy, “IN NATURE WE TRUST: Life is Energy & Energy is Life,” has fueled my mission to build a global health movement, not just a coaching platform, with over 5200 engaged followers. My unified framework connects all chronic disease to energy system dysfunction, empowering clients to restore health through practical protocols and mindset shifts.From creating 220+ YouTube videos and 150+ educational articles to hosting monthly webinars for our growing Raw Foodiest Family, I’ve seen lives dramatically changed through proven programs (Seed, Sprout, Bloom). My upcoming book through Nature Trust Press will outline the science and lived experience behind disease reversal, longevity, and prevention. With decades in business leadership and sales, I know how to share real stories that move people to action.

Celebrating, Relaxing, Exploring Josh Wines Creator Joe Carr

Sat, 10 Jan 2026 13:00:07 +0000

The new year brings fresh ideas for how people connect, gather, and entertain at home. Joseph Carr, Founder of Josh Cellars, shares emerging 2026 at-home entertaining trends highlighting thoughtful planning, crowd-pleasing touches and elevated non-alcoholic options that are shaping modern gatherings.From a renewed interest in American-made brands – celebrating the country’s 250th anniversary- to innovative beverage offerings, Joe will share his expertise, industry insight and turn-key hosting tips for the year ahead. Joe Carr began his career in the restaurant industry, rising from busboy to sommelier. In 2005, he launched Josh Cellars as a tribute to his father, selling the first cases from the back of his truck. The brand quickly gained acclaim, earning Carr Wine Spectator’s Vintner to Watch in 2009 and growing into America’s #1 premium wine, with over seven million cases sold globally and recognition as Wine Enthusiast’s 2021 American Winery of the Year. Carr is also an active philanthropist, supporting causes important to his father, including military and veteran organizations, out-of-work restaurant workers, and healthcare providers.

Led On A Mission To Replenish Health And Wellness In Kitchens Around The World Chef Chuck

Sun, 04 Jan 2026 00:00:09 +0000

Chef Chuck, a 25-year rare cancer survivor turned chef, wellness expert, and microbiome enthusiast. Through his brands — Thankfully Local Private Chefs, The Resort Chef, and The Chef’s Recovery — he helps clients achieve health and wellness goals through seasonal, gut-friendly food while sharing the healing power of nutrition.Interview Healing Through Food and the MicrobiomeSeasonal Eating for Long-Term HealthThe Journey from Cancer Survivor to Wellness AdvocatePractical Recipes That Nourish the Body and SoulBalancing Family, Life, and Transformational Cooking

Challah And Soul From Judi Leib and Shonda Kneading Bread Dough Is The Experience

Sun, 07 Dec 2025 15:00:08 +0000

LA entrepreneur Judi Leib discovered this firsthand when her son faced a serious medical crisis. Overwhelmed with stress and feeling helpless, she turned to an unexpected source of comfort: baking challah bread. The repetitive kneading, the focus required, the sensory experience - it became her therapy.
That personal healing journey became Challah and Soul, where Judi now teaches stressed-out Angelenos (from corporate executives to busy moms) how to find calm through bread-making.

The Olympics Of BBQ The Top 50 Texas BBQ Joints Have Been Unveiled By Daniel Vaughn

Sun, 16 Nov 2025 15:00:08 +0000

THE STATE OF BBQ: A TEXAS MONTHLY SPECIAL, which, for the first time, brings the story of how the magazine compiles its influential Top 50 BBQ Joints List under the direction of renowned barbecue editor Daniel Vaughn. Published only once every four years, the list is known as the “Olympics of Barbecue” and has the power to transform a restaurant’s business and launch careers into a national spotlight. What does it take to be Texas Monthly Magazine’s Barbecue editor? Vaughn has been to over 2500 BBQ joints in just about every community in Texas, averaging about 50 barbecue joints per month! Through the lens of barbecue — which has expanded to incorporate immigrant cuisines — Vaughn shows how Texas is changing, and smoked meats and profiling pitmasters is one way to tell that story.

Ellora From Cresent Canna The Future Of THC Infused Products With Creator Joe Gerrity

Mon, 10 Nov 2025 03:00:08 +0000

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Harry Potter Wizards Of Baking With James And Oliver Phelps

Sat, 08 Nov 2025 10:00:16 +0000

Harry Potter fans are in for a treat as Food Network’s Harry Potter: Wizards of Baking returns for a magical new chapter this holiday season. Chapter Two will feature even more spellbinding creations, enchanted elements and baking wizardry as a new field of competitors embark on the experience of a lifetime. Capitalizing on the love of Harry Potter, the ground-breaking series blends legendary storytelling and fantastical edible creations in a competition that had audiences on the edge of their seats last year.Returning hosts James and Oliver Phelps (Fred and George Weasley) bring their charm, humor and behind-the-scenes anecdotes, and are joined by esteemed culinary judges Carla Hall and Jozef Youssef, who bring their discerning palates and high expectations to the table. Across the six-episode season, special guests Warwick Davis (Professor Flitwick), Afshan Azad (Padma Patil) and Devon Murray (Seamus Finnigan) help evaluate the competitors’ showpieces as they share their own stories from the films.

The Biblio Diet Ancient Yet Effective Today From Dr Josh Axe And Jordan Rubin

Sun, 02 Nov 2025 15:00:07 +0000

In this groundbreaking book, Dr. Josh Axe and Jordan Rubin unveil how centuries-old biblical nutrition holds the key to fighting today's skyrocketing lifestyle diseases-heart disease, cancer, stroke, diabetes, and high blood pressure-which now account for 71% of global deaths. & successfully tackling the shocking stats of early-onset cancer (under age 50), up 79% since 1990, noted by the American Cancer Society.Both Dr. Axe and Jordan overcame life-threatening illnesses through the principles outlined in "The Biblio Diet"-ancient biblical nutrition practices that not only transformed their lives but have helped thousands of others reclaim their health. Their deeply personal healing journeys, combined with modern scientific validation and real-world success stories, form the foundation of this timely book."This book is more than discovering how to eat-it's a tool to help you harness the power of your mind, soul, and spirit for healing and wholeness," says Jordan.Jordan overcame Crohn's disease, Dr. Axe recovered from a debilitating spinal infection, and his mother survived cancer-just a few of the powerful testimonies that illustrate how these time-tested principles are helping to reverse the modern health crisis. Together, they bring a rare and compelling blend of personal experience and professional expertise backed by real-life success stories.

WWE's Monster Among Men Braun Strowman Is Eating Everything On The Menu On USA Network

Mon, 27 Oct 2025 02:00:09 +0000

USA’s “Everything On The Menu with Braun Strowman” follows the WWE legend as he brings his superhuman appetite to America's most delicious destinations, from the ultimate greasy-spoon favorites to the Michelin-starred temples of gastronomy and everything in-between. Braun doesn't just eat... he obliterates every dish in his path, bonds with the culinary warriors behind the counter, and picks his favorite from each city's most iconic flavors. The eight-city tour includes Fort Worth, Washington D.C., Orlando, Las Vegas, Chicago, Milwaukee, New Orleans and Tampa.

Anson Williams The Perfect Portion Cookbook

Sat, 18 Oct 2025 20:00:09 +0000

In 1972, Anson Williams landed the role of Potsie Weber in a segment of the comedy-anthology series Love, American Style titled "Love and the Happy Days", which also introduced Richie Cunningham (Ron Howard), Richie's mother Marion (Marion Ross), and other characters that were spun off into the television series Happy Days. (Only Williams, Howard, and Ross reprised their roles for the spin-off).The new series' first season, during which Williams received second billing after Howard, was centered mainly on Richie and Potsie. Eventually, as break-out character Arthur "Fonzie" Fonzarelli (Henry Winkler) and Richie's mother, father, and sister became more popular, Potsie was joined by Ralph Malph (Don Most, who was merely a side character in season one), and Potsie and Ralph became inseparable.
Unlike Howard and Most, Williams was one of the few to remain through the entire run of the series, although his appearances became less frequent in later seasons. In some episodes, Richie, Potsie, and Ralph formed a band combo that performed at Arnold's Drive-In and other places. As Potsie, Williams actually sang lead vocals for the group. Williams' first wife, Lorrie Mahaffey, portrayed Potsie's girlfriend, Jennifer, in later seasons.
After Happy Days, Williams began a much more prolific career as a television director, starting with short programs for adolescent-age children, including afterschool specials "No Greater Gift" (1985) and "The Drug Knot" (1986), and TV-movie Lone Star Kid (1986). He has gone on to direct many episodes for a variety of television series, including Beverly Hills, 90210, Melrose Place, seaQuest DSV, Star Trek: Deep Space Nine, Star Trek: Voyager, Xena: Warrior Princess, Hercules: The Legendary Journeys, The Secret Life of the American Teenager, Sabrina the Teenage Witch, and Charmed He also directed several episodes of the TV series 7th Heaven.
Despite his success as a director and producer, Williams has occasionally returned to his work on Happy Days in retrospective ways. He played himself in a 1996 Happy Days-themed Boy Meets World episode (which also featured former castmates Tom Bosley and Pat Morita). While directing a 2003 episode of Sabrina the Teenage Witch titled "Sabrina in Wonderland", he appeared as Potsie in a fantasy sequence. He also joined his fellow Happy Days cast members for reunion specials in 1992 and 2005.
Williams is also a businessman. In 1987, fellow Happy Days cast member Al Molinaro and he opened a chain of diners called Big Al's; the business went defunct. He founded Starmaker Products, a cosmetics company, and was a featured speaker at the U.S. Patent and Trademark Office's National Trademark Expo in April 2008, at which he talked about the importance of registered trademarks for small businesses (and signed autographs for Happy Days fans). Williams is the author of Singing to a Bulldog: From Happy Days to Hollywood Director, and the Unlikely Mentor Who Got Me There
ABOUT THE PERFECT PORTION COOKBOOK
Anson Williams is living proof that "Sixty is the New Sexy," and now he shares his own philosophy on fitness in "The Perfect Portion Cookbook," which was recently selected and scheduled by QVC to be launched on Super Bowl Sunday. Anson Williams, best known for his role of on "Happy Days," had the 100-calorie idea, based on his own need to stay fit and still be able to eat the foods he loved. He, along with and JoAnna Connell, contacted Bob Warden (New York Times best selling cookbook author and TV cooking personality), who partnered with Mona Dolgov (experienced nutritionist, cookbook author and marketer for the food and appliance industry) and the result was "The Perfect Portion Cookbook." "It's the first 100 Calorie Count System of its kind," says Anson. "America's Favorite Comfort Foods all in Simple 100 Calorie Portions. It's the easiest calorie count in the world. How cool is that?"
Unlike any other programs out there, you can eat what you love and never over eat! The successful entrepreneurial team of Williams and Connell along with Warden and Dolgov, two of the most revered and respected individuals in the cooking world, have created an exciting lifestyle platform that will fight a horrendous problem - obesity. A catastrophic condition in the USA, "The Perfect Portion Cookbook" is a major step toward solving the problem.
In a world that has been so "millennial" focused in recent years and where "boomers" are being judged as old or not happening, Anson sets an example of how vital they can be by using the Perfect Portion Control system himself, which has resulted in a slimmer and more energetic outlook.
With 150 of America’s favorite comfort foods, "The Perfect Portion Cookbook" has everything from French Toast to Lasagna and Apple Turnovers, all with easy, perfect portion control, using a simple 100 Calorie Counting System. The first of its kind, each of the classic comfort food recipes, allow food lovers to eat “guilt free,” because each recipe has been crafted in multiples of 100 calories, to select the perfect portion that is right for the individual. Eat perfect portions of the foods we all love and never overeat!

We All Ask It Whats For Dinner Lindsey Baruch's New Cookbook Is The Answer Something Delicious

Sat, 11 Oct 2025 14:00:08 +0000

Content creator and recipe developer Lindsey Baruch of @lindseyeats, known for her vibrant, low-fuss recipes, is releasing her first ever cookbook, Something Delicious: 100 Recipes for Everyday Cooking on September 30th, 2025 [Ten Speed Press].In Something Delicious, Lindsey offers home cooks the ultimate kitchen resource, inviting them to engage all five senses throughout the cooking process- smelling, tasting, touching, and truly experiencing each recipe as an opportunity for discovery. Drawing from her Indian, Jewish, and Iraqi roots - and inspired by memories of cooking alongside her aunts and grandmother in her hometown of Los Angeles- Lindsey presents a deeply personal, yet practical guide to exploring your palate and flavor preferences intuitively. Something Delicious is more than just a collection of recipes and step-by-step instructions, it's a roadmap to trusting yourself in the kitchen, building lasting confidence as a cook, and finding joy throughout the process. Whether it's a casual weeknight dinner, a sunny al fresco brunch or an at-home date night, Lindsey ensures something delicious will always end up on your table.

Rick Dees All Time 40 Greatest Desserts

Sat, 06 Sep 2025 23:00:08 +0000

Renowned radio and TV personality, comedic performer, and Grammy Governor’s Award winner Rick Dees has made an indelible mark in entertainment. He entertains the world with music and comedy. His #1 internationally syndicated radio show, “The Rick Dees Weekly Top 40,” is heard each weekend by more than 70 million people across the U.S., in 125 countries, and on the Armed Forces Radio Network.

When he’s not keeping the beat for millions of fans, he relaxes with the eggbeaters. Rick has a longtime passion for and expertise in baking.

Now, Rick has brought together his favorite scrumptious “deeserts” in RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS (Dees Creations, Inc.; October 24, 2016; $54.95 Hardcover). With a foreword by Wolfgang Puck, it includes pies, cobblers, cakes, soufflés, flans, cookies, tartes, toffee, and more. There are delicious delectables and crowd pleasers like Rick’s Old-Fashioned Apple Pie, Shaker Lemon Pie, Peach Cobbler, Rick’s Red Velvet Cake, Don’t Tell Mama Cake, Molten Chocolate Cake, Cola Cake, Date Shakes, Butterscotch Pecan Soufflé, Bananas Foster, Super Creamy Chocolate Frosting, Crème Fraîche, and Caramel Sauce.

Rick includes personal stories and anecdotes, like his memory of gathering fresh pecans from his grandmother’s backyard in Goldsboro, North Carolina, for his first pie, and discovering the social benefits of being a great baker in high school. His go-to dessert cookbook provides more than 50 simple recipes that even first-time bakers will whip up with ease.

Beautifully illustrated with full-color photography throughout and with helpful tips on metric equivalents, baking the perfect pie crust, serving recommendations, and informative Chef’s Notes for each recipe, RICK DEES ALL-TIME TOP 40 GREATEST DESSERTS will add mouth-watering desserts to your table every time.

Baseball And Beef This Is How We Eat With Chef Josh Capon

Sun, 17 Aug 2025 20:00:08 +0000

Chef Josh Capon began his culinary journey when he was discovered by Charlie Palmer. He honed his skills at Aureole and the Lenox Room before working for David Burke at Park Avenue Cafe and traveling throughout Europe. After a stint at St. Regis Hotel's Astor Court as sous chef under Gray Kunz, he took over as Executive Chef at Matthew's, followed by Alva, and later took on the role of Executive Chef at Canteen in SoHo. He went on to open several successful restaurants, including Lure Fish Bar, Burger & Barrel Winepub, El Toro Blanco and Bowery Meat Company with Mercer Street Hospitality Group. Capon's latest venture is the hospitality portfolio VCR Group, which he co-founded with David Rodolitz, Gary Vaynerchuk, and Conor Hanlon in 2021.VCR Group's portfolio includes Little Maven, ITO & Fly Fish Club in New York City; CAPON'S and ITO, in Las Vegas; with additional projects in the works.

Bold Flavors Of BBQ From Erica Roby Traditional Regional Pride At Its Best

Mon, 28 Jul 2025 02:00:07 +0000

Barbecue is a hot topic, steeped in tradition and regional pride. Some swear by Kansas City’s sweet sauce, while others prefer North Carolina’s vinegar bite. Brisket purists say salt is all you need, while Santa Maria loyalists stand by dry-rubbed tri-tip over red oak. No matter the style, opinions run hotter than the grill. But despite the debate, exploring different styles is part of the fun. As grill season kicks off, this summer is the perfect time to try new recipes that celebrate the full range of American barbecue.

The Summer Isn't Over After July 4th Chef George Duran's Summer Celebration

Sat, 26 Jul 2025 14:00:08 +0000

From Summer Soirées to Back-to-School Bites, Celebrity Chef and Entertainer George Duran Serves up Seasonal Inspo for Families Interviews Available via Satellite and Video Conferencing on Friday, July 18th from 7AM – 1PM ET Summer’s in full swing, and that means it’s time for backyard BBQs, casual get-togethers, and planning for the busy back-to-school season ahead. In interviews on July 18th, celebrity chef and entertainer George Duran will dish out tasty tips to elevate your summer celebrations and fun and flavorful snacks tthat make the transition back to routine a breeze. About George Duran
George Duran is a multi-lingual chef, comedian, and host. Author of Take This Dish and Twist It, known for his Food Network show Ham on the Street and host of TLC’s The Ultimate Cake Off!. He’s appeared as guests on Live with Kelly, NBC’s Today Show, CBS Mornings, The Wendy Williams Show, Harry and many others. He is currently a culinary contributor for ABC’s Good Morning America and Fox and Friends.

Simple As Well As Accessible The Complete Bone And Joint Health Plan From Sydney Nitzkorski

Sun, 20 Jul 2025 14:00:07 +0000

May is National Arthritis A...May is National Arthritis Awareness Month AND National Osteoporosis Awareness and Prevention Month. Anyone over age 50 has an increased risk for arthritis AND osteoporosis! According to the CDC, 1 in 4 adults has osteoarthritis, the most common joint disorder in America, and the International Osteoporosis Foundation reports that 1 in 3 women and 1 in 5 men over age 50 will experience an osteoporosis-related fracture.THE COMPLETE BONE AND JOINT HEALTH PLAN is a complete, science-backed lifestyle plan for stronger bones, healthier joints, and lifelong mobility— co-authored by an orthopedic surgeon and a registered dietitian!Many books cover bone health…or joint health….or nutrition….or exercise. This is the first book to address all those aspects seamlessly in a simple, unified program.

Combining Southern Tradition With Global Influences Chef Deborah Vantrece From Global Soul Kitchen

Sat, 05 Jul 2025 21:00:07 +0000

Season two of "Global Soul Kitchen" joins chef and best-selling author Deborah VanTrece in the kitchen as she brings more twists to her "global soul food" style of cooking, combining traditional Southern American dishes with influences from across the globe. In each half hour episode, VanTrece brings together bold flavors and unique inspirations to create memorable and delicious one-of-a-kind dishes. With recipes this season from Jamaican beef pot pie and black-eyed pea biryani to adobo ribs and duck schnitzel with sweet potato waffles, VanTrece whips up meals that are both familiar and unique.

The Meathead Method Mastering The Art Of Fire And Smoke

Sat, 21 Jun 2025 14:00:07 +0000

From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. It is available for pre-order now anywhere books are sold and in stores on May 13, 2025.
With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook-it's a reference manual which guides us on a journey into the heart of what makes great food. "Almost anything you can cook indoors can be cooked outdoors. Only better," says Meathead. Blending science with art, The Meathead Method busts culinary myths, challenges old techniques, and introduces new methods to help home cooks create meals that inspire and impress.
Learn the basics plus advanced methods not covered in his first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn't work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking; and much more! You'll also learn how to use out-of-the-BBQ-box ingredients from a global pantry like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead's methods

This Summer It's Project Griddle With Stephen Raichlen

Sun, 08 Jun 2025 15:00:08 +0000

From America's bestselling grilling authority, an essential guide to Griddles, including delicious recipes and the do's and don'ts of grilling. Prized for their accessibility and versatility—and because they’re so much fun to use—griddles (also known as planchas and flat-tops) are soaring in popularity.
Project Griddle features the trademark Raichlen approach, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes.
Project Griddle traces the history and geography of griddling, from the teppan of Japan to the plancha of Spain to champa grilling in South America.
Steven knows about gear! A whole chapter showcases the various types of stand-up and portable flattops and planchas, plus the requisite accessories, how to season and maintain a griddle, how to oil and cook on it, with chefs’ shortcuts, and some pitfalls to watch out for.
And then there are the recipes—each one as outrageously delicious and foolproof as the last, for classics like the crispiest smash burgers and tapas bar shrimp to an entire suite of heretofore un-grillable foods—egg-and-bacon breakfast feasts, potato latkes, crepes, French toast, and smoky fried rice.
The book is divided into these chapters: Breakfast; Tapas; Sandwiches; Burgers & Sausages; Flatbreads & Tortilla Dishes; Meat; Poultry; Seafood; Vegetables, Rice, and Tofu; Desserts.

Celebrating All Things Candy With Carly Schildhaus From The National Confectioners Association

Sun, 08 Jun 2025 02:00:07 +0000

People in the U.S. enjoy chocolate and candy 2-3 times per week, averaging just 40 calories and about one teaspoon of added sugar per day. And every U.S. confectionery manufacturing job supports 11 other American jobs in related industries. The U.S. confectionery industry generates $54 billion in annual sales. Chocolate and candy enhance summertime traditions and experiences, like going to the beach, embarking on a road trip, going camping, or enjoying an outdoor concert. These activities are all a fun part of the summer season, and according to the National Confectioners Association

The Everything Restaurant Copycat Recipe Cookbook From Kelly Jaggers

Sat, 24 May 2025 20:00:08 +0000

Dining out just got a whole lot cheaper—and even more delicious! The Everything® Restaurant Copycat Recipes Cookbook by Kelly Jaggers is your ultimate ticket to recreating the most crave-worthy restaurant dishes right in your own kitchen. With 200 fast, foolproof recipes, this cookbook unlocks the secrets behind your favorite meals, from IHOP’s fluffy Original Buttermilk Pancakes to Olive Garden’s famous Breadsticks, In-N-Out’s Double-Double Burger, Pizza Hut’s Stuffed Crust Pizza, and even Crumbl’s beloved Pink Sugar Cookie! With restaurant prices soaring, eating out has become an occasional splurge rather than an everyday treat. But why settle for fewer indulgences when you can whip up your go-to meals at home—for less? This cookbook is packed with budget-friendly versions of popular dishes, so you can enjoy the flavors you love without the hefty price tag. More than just savings, this book is about convenience, customization, and creativity. Want a healthier spin on McDonald’s Breakfast Burritos? A gluten-free take on Chipotle’s Cilantro Lime Rice? With easy-to-follow recipes and ingredient swaps, you can tailor every dish to your dietary needs—without sacrificing flavor. From appetizers to desserts, drinks to full-course meals, this book brings the restaurant experience to your dinner table with more variety, fun, and savings than ever. Say goodbye to expensive takeout and hello to five-star flavors from the comfort of home! The Everything® Restaurant Copycat Recipes Cookbook is available now—get ready to cook up some magic!

The How Not To Age Cookbook From Dr Michael Greger

Sun, 11 May 2025 20:00:07 +0000

The HOW NOT TO AGE COOKBOOK: 100+ Recipes for Getting Healthier and Living Longer is the much anticipated culinary companion to How Not to Age by nutrition scientist Dr. Michael Greger. Spotlighting ingredients and regional cuisines that have been shown to promote longevity, he offers simple, accessible steps for long-term physical and mental wellbeing. Decades of research has gone into these simple, nutrition-packed dishes and draw on inspiration from the places around the world where people traditionally live the longest. “An accessible, information-packed guide demonstrating that it is never too late to take steps toward a healthier lifestyle.”—Library Journal

Chef And Lifelong Outdoorsman Andrew Zimmern From Wild Game Kitchen On FYI

Sat, 10 May 2025 14:00:09 +0000

FYI announces the season 2 premiere of "Wild Game Kitchen" beginning Saturday, May 3 at 9PM ET/PT with back-to-back episodes, as part of the Home.Made.Nation multiplatform lifestyle programming block. Starring Emmy- and four-time James Beard Award-winning TV personality and chef Andrew Zimmern, 20 all-new episodes will explore the art of creating easy and delicious meals while cooking wild food over open flame.
"I love 'Wild Game Kitchen.' It's a fun, fast paced, culture dive into a cooking genre that's a jumping off point for curious exploration of ingredients, techniques and wild fire fun. And all the recipes can be made with conventional proteins too. I really believe this is the best cooking show out there," said Andrew Zimmern.
In each half hour episode, "Wild Game Kitchen" will follow Zimmern as he demystifies preparing game meat and fish and provides tips for sourcing, butchering, and preparing meals with non-traditional or often overlooked proteins. With recipes that span across seafood including mackerel, squid and snapper to game meat like wild boar, elk, and bison to poultry such as guinea hen, quail and pigeon, Zimmern is an expert in showcasing how stunning dishes can be created from a wide variety of ingredients. Bringing in culinary influences from across the globe, each episode showcases one protein and how it can be the star of any table.
"Wild Game Kitchen" is produced by Intuitive Content. Executive producers for Intuitive Content are Andrew Zimmern, Patrick Weiland, Patrick McMahill and Jason Wallace.
Series will be available on demand and to stream on the FYI App and fyi.tv

Tik Tok's High Priestess Of The Potato Poppy O'Toole From Poppy Cooks

Sun, 04 May 2025 20:00:10 +0000

You asked, and she delivered-this is Poppy Cooks' all-potato cookbook. Whether you like them fried, baked, mashed, or roasted, TikTok's High Priestess of the Potato gives you the ultimate potato book. The spud-the humblest of ingredients-can be made into more than just mashed potatoes (but if it is mash, make it the best mashed potatoes ever), and in this book Poppy O'Toole celebrates the range and variety from just this one mighty ingredient. In these pages, Poppy gives you all the tools you need to achieve the perfect potatoes every time-whether it's a trusted roasted potato, a melt-in-the-mouth fondant, moreish fries and wedges or the perfect bake. Poppy includes all the most-loved potato dishes alongside mouth-watering international classics (think latkes, dauphinoise and patatas bravas), and even some old-school favourites (hello, potato smiles), not to mention a whole chapter dedicated to her sensational 15-hour potatoes. Across 101 recipes, Poppy shares her top tips and tricks for cooking with different methods and flavours to give you THE book you need to raise your spud game and cook like the Potato Queen herself.

Why Russel Stover Why Doritos The Food That Built America Hosted By Adam Richman On History

Sun, 13 Apr 2025 20:00:08 +0000

Season six of The HISTORY Channel’s most salivating series “The Food That Built America” is stuffed with the origin stories of inspiring food pioneers, visionaries, and entrepreneurs who revolutionized America's culinary landscape. From unlocking original ideas to elevating old favorites, this season explores the inspiration and innovation behind the products that became household names such as DORITOS, TOSTITOS, PACE PICANTE, SALSA, RAISINETS, GOOBERS, MILK DUDS, CHIPS AHOY, and many more.

These creative, sometimes ruthless, visionaries unlocked strokes of branding genius that rewrote labels and grocery aisles, evolving the tastebuds of consumers one product at a time. Join in on the fun as we crunch through the stories behind some of the biggest and most lucrative food brands in American history.

New episodes air Sundays at 9/8c on The HISTORY Channel.

The Ultimate Science Cookbook For Kids From Highlights And Food Editor Madison Gepper

Sat, 12 Apr 2025 14:00:07 +0000

The first-ever cookbook from Highlights Press encourages kitchen confidence and creativity with 75 edible experiments. DO YOU KNOW….Why Bagels have holes? What makes some food sticky? With recipes like Marshmallow Meteorites, Grape and Cheese Towers, and even an Edible, Exploding Volcano, THE ULTIMATE SCIENCE COOKBOOK FOR KIDS won’t just have kids cooking—they’ll experiment, learn, and customize their creations. Whether they’re curious beginners or confident junior chefs, this cookbook offers easy-to-follow instructions, engaging science insights, and bright food photography that’s sure to make cooking an adventure. These easy fun recipes will encourage kids to explore new flavors while they learn practical cooking skills. With an easy kid friendly design and lots of photos, kids will delight in their discovery. Dozens of recipes allow for experimentation and personalization with science connections seamlessly integrated into each recipe, written in easy-to-understand, playful language.

Family Style Elegant Everyday Recipes Inspired By Home And Heritage From Peter Som

Sun, 06 Apr 2025 02:00:07 +0000

Lifestyle expert and award-winning fashion designer Peter Som as he is releasing his his highly anticipated debut cookbook FAMILY STYLE: Elegant Everyday Recipes Inspired by Home and Heritage on March 18, 2025 from Harvest (Harper Collins). In the book, Peter will showcase 100 effortless, chic recipes that pay homage to his identity, with nods to his Chinese American heritage-including dishes inspired by his grandma's Cantonese cuisine-as well as his childhood memories of growing up in the Bay area and his mom's love of French food. With praise from Ruth Reichl, Dorie Greenspan, and Jon Kung, Family Style infuses the art of dining in a sophisticated yet approachable manner and introduces readers to new flavor combinations to unleash creativity in the kitchen-whether you are making something on the fly or preparing a dinner for eight. Family Style features 100 elegant and accessible recipes reflecting Peter's unfussy approach to cooking. Home chefs will love Peter's personal tips on experiencing food 'The Family Style Way,' which includes a dining etiquette guide, as well as a 'What's in My Pantry' section with go-to items for your countertop, freezer, spice rack, and more.

Women Are What's In The Secret Sauce Lucinda Scala Quinn's Mother Sauce

Sun, 30 Mar 2025 20:00:07 +0000

In MOTHER SAUCE: Italian American Family Recipes and the Story of the Women Who Created Them. Lucinda Scala Quinn, author of the bestselling Mad Hungry series, shares 100 classic family-style Italian recipes in honor of the Italian immigrant grandmothers, mothers, and daughters who created them.

The Simplified Cookbook From Emily Ley Delicious Meals With Effortless Prep

Sun, 23 Mar 2025 02:00:07 +0000

Emily will help you create tasty, easy, customizable recipes with limited ingredients. Most recipes feature fewer than six ingredients and require less than fifteen minutes of prep time. The Simplified Cookbook reflects Emily's philosophy that mealtime shouldn’t be stressful or time-consuming. Aimed at families from all walks of life, whether time-strapped or budget-conscious, the cookbook serves as a testament to the power of simple ingredients and minimal prep to bring families together around the dinner table.

The cookbook includes:

Easy-to-navigate sections for breakfast, lunch, dinner, and dessert, along with a few bonus recipes for those times you're feeling fancy
60 delicious and easy recipes with limited ingredients
60 more ideas for assembly meals: meals you can throw together in a cinch (or a pinch) and be on your way without a lot of chopping, sauteing, or, you know, cooking
Four weeks of meal plans, so you have a roadmap for success
A detailed resource section all about gadgets, staples, substitutions, and more
Inspiration and insight from Emily on why dinners together matter, how to avoid decision fatigue, and other tips and tricks for an efficient and welcoming kitchen

Make It Siimple Make It Fun Chef Anna Francese Gass From FYI's Instant Italian

Mon, 10 Mar 2025 02:00:07 +0000

Continuing A+E Networks' partnership with television personality, author, and philanthropist Rachael Ray and Intentional Content's Free Food Studios, new series "Instant Italian" joins chef, cookbook author, recipe developer, and culinary influencer Anna Francese Gass in the kitchen as she brings a new spin to beloved Italian dishes. The series premieres with back-to-back episodes beginning Monday, March 10 at 9:30pm ET/PT on FYI, as part of A+E Networks' Home.Made.Nation multi-platform lifestyle programming block. "I'm really excited for my new cooking series. The tips and techniques I developed to simplify my cherished Italian recipes will make it effortless for anyone to bring a delicious and authentic Italian dinner to the table," said Anna Francese Gass. In each half hour episode, "Instant Italian" works to take favorite Italian dishes and make them quick and easy for modern home cooks. Drawing on inspiration from her childhood visiting family in Calabria, Anna is known for her ingenious spins on familiar dishes. Whether she is transforming pasta with a snackable fried version (just minutes in an air fryer), perfecting a deeply flavored chicken cacciatore for an easy sheet-pan supper, or putting a creative twist on desserts like affogato mug cake and cannoli icebox cake, Anna is always finding fun and unique ways to update meals while still keeping the flavors true to their roots. Ahead of the premiere of "Instant Italian" a new episode of "Rachael Ray in Tuscany" will premiere at 9pm ET/PT on FYI. Viewers will join Rachael Ray in the kitchen as she brings delicious Italian specialties from her very own kitchen into her Tuscan villa, utilizing the best local ingredients from the region with her own personal twists. "Instant Italian" is produced by Free Food Studios for A+E Networks. Executive producers for Free Food Studios are Rachael Ray, Brian Flanagan, Anthony Amoia, and Sean Lee. Executive producers for A+E Networks are Teri Kennedy and Jordan Harman. A+E Networks holds worldwide distribution rights. Series will be available on demand and to stream on the FYI App and fyi.tv

Jake Makes It Easy On A&E With Chef Jake Cohen

Sat, 23 Nov 2024 15:00:07 +0000

As part of A+E Networks' partnership with television personality, author, and philanthropist Rachael Ray and Intentional Content's Free Food Studios, chef, New York Times bestselling cookbook author, and dinner party aficionado Jake Cohen breaks down the myth that entertaining needs to be difficult in the new series "Jake Makes it Easy." Pulling inspiration from his Jewish heritage as well as middle eastern influences from his extended family, Jake guides viewers through stress-free and delicious dishes that always feel like a celebration. "Jake Makes it Easy" premieres with back-to-back episodes Monday, October 28 at 10pm ET/PT on FYI, as part of A+E Networks' Home Made Nationmulti-platform lifestyle programming block. In each half hour episode, "Jake Makes it Easy" provides viewers a step-by-step process for creating a main course and dessert that incorporate aspects from classic dishes and unique flavors all while keeping it simple. Having worked in some of New York City's top restaurants and test kitchens, Jake brings his impressive culinary background and love of hosting to create inspired meals fit for any table. With dishes including everything from balsamic and soy brisket, challah monkey bread, and Iraqi salmon to date brownies, baked gnocchi and soup-less chicken soup, Jake weaves together his heritage and stories of food and family to create unforgettable meals every guest will love. "Jake Makes it Easy" is produced by Free Food Studios for A+E Networks. Executive producers for Free Food Studios are Rachael Ray, Brian Flanagan, Anthony Amoia, and Sean Lee. Executive producers for A+E Networks are Teri Kennedy and Jordan Harman. A+E Networks holds worldwide distribution rights. *Join the conversation by following @home.made.nation and using #JakeMakesItEasy Series will be available on demand and to stream on the FYI App and fyi.

Cookbook Author Tara Teaspoon Bench Releases Feast Deliciously

Sun, 17 Nov 2024 17:00:07 +0000

It’s that time of year again! Whether it’s back to school potlucks, bonfire birthdays, or fall fetes, the cooler weather and harvest bounty has everyone wanting to get together and connect. Tara Teaspoon invites you to step into the kitchen and create a meal worth remembering. She loves to entertain friends and family and gather them around the table with recipes for elevated fall favorites. Her favorite fall dishes are flavorful, exotic and comforting all at once. Tara Teaspoon knows a thing or two about dishes that check all the boxes. These dishes will take you through the fall and become your go-to favorites. One of her key tips? Use seasonal ingredients to add a pop of flavor to every dish!

Exploring Delicious Tonight Begins With A Recipe Tin Australian Nagi Maehashi Leads The Way

Sun, 10 Nov 2024 20:00:02 +0000

You may not know Nagi, but chances are you’ve cooked one of the outrageously delicious, exhaustively tested recipes from her hugely popular website, RecipeTin Eats, which receives half a billion views annually. Nagi has an international following with almost half of the RecipeTin Eats readership based in North America. Or maybe you noticed her first book, Dinner, on the New York Times Best Sellers list. With millions of fans clamoring for more—the book has over 1,700 five-star reviews on Amazon—Nagi’s second book, DELICIOUS TONIGHT (Countryman Press) is out this fall.The recipes in DELICIOUS TONIGHT are a reflection of Nagi herself: vibrant, creative, unfussy, international, warm, and clever. The 150+ brand-new, fully Americanized recipes with 800 variations on those recipes and 3,000 possible combinations that mix and match ingredients are for everyday easy dinners that are exciting and anything but ordinary. Take halloumi burgers with smashed avocado and tomato relish or Chinese sweet corn soup with egg ribbons or whipped tahini with a mountain of panko on asparagus. With a focus on flavorful, budget-friendly, nourishing meals, Nagi’s recipes have a wow factor in spite of being a downright breeze to make. From One Pan, One Pot Dinners like vegetable chicken biryani and baked fish with golden coconut sauce, to What You’ve Got on Hand like Indian lentil coconut stew-soup, to Sunday Suppers like slow roasted Middle Eastern lamb shoulder and torta di rigatoni, to Sweets like strawberry swirl shortcake and hot butterscotch cake with butterscotch sauce. There are sections in the book on salads (with 9 different salad dressing recipes); sides; breads; rice; roasted vegetables (with 10 ways to dress them up); stir fries (with how to tenderize meat and how to chop vegetables); and a whole chapter on recipes using Charlie, Nagi’s beloved all-purpose Chinese stir-fry sauce.

A Medical Professor At Over 25 Schools Dr Marty Makary Releases Blind Spots

Mon, 28 Oct 2024 01:00:02 +0000

From Johns Hopkins medical expert Dr. Marty Makary, the New York Times-bestselling author of The Price We Pay-an eye-opening look at the medical groupthink that has led to public harm, and what you need to know about your health. More Americans have peanut allergies today than at any point in history. Why? In 2000, the American Academy of Pediatrics issued a strict recommendation that parents avoid giving their children peanut products until they're three years old. Getting the science perfectly backward, triggering intolerance with lack of early exposure, the US now leads the world in peanut allergies-and this misinformation is still rearing its head today. How could the experts have gotten it so wrong? Dr. Marty Makary asks, Could it be that many modern-day health crises have been caused by the hubris of the medical establishment? Experts said for decades that opioids were not addictive, igniting the opioid crisis. They refused menopausal women hormone replacement therapy, causing unnecessary suffering. They demonized natural fat in foods, driving Americans to processed carbohydrates as obesity rates soared. They told citizens that there are no downsides to antibiotics and prescribed them liberally, causing a drug-resistant bacteria crisis. When modern medicine issues recommendations based on good scientific studies, it shines. Conversely, when modern medicine is interpreted through the harsh lens of opinion and edict, it can mold beliefs that harm patients and stunt research for decades. In Blind Spots, Dr. Makary explores the latest research on critical topics ranging from the microbiome to childbirth to nutrition and longevity and more, revealing the biggest blind spots of modern medicine and tackling the most urgent yet unsung issues in our $4.5 trillion health care ecosystem. The path to medical mishaps can be absurd, entertaining, and jaw-dropping-but the truth is essential to our health.

Prime Video's The Pasta Queen Nadia Caterina Munno

Sat, 26 Oct 2024 20:00:02 +0000

Produced by Reese Witherspoon’s Hello Sunshine, The Pasta Queen features Nadia Caterina Munno, descendant of an Italian pasta dynasty, who has racked up millions of followers on TikTok and Instagram. Each episode, audiences will travel through Italy with Nadia, then spend time in her chef’s kitchen as she shares essential ingredients from the Italian regions she visited, and makes authentic Italian dishes with love.

Nadia Caterina Munno is a New York Times and Wall Street Journal bestselling author celebrated for her contagious energy, love for people, classic recipes, and spreading the beauty of Italy worldwide. Born and raised in Rome, she comes from a long family line of pasta makers dating back to the 1800s. Nadia has appeared on shows like TODAY, The Drew Barrymore Show, Sherri, Good Morning America, and Entrepreneur Magazine dubbed her “a force to be reckoned with in the digital space.”

Culinary Content Producer Owen Han Releases Stacked The Art Of The Perfect Sandwich

Thu, 17 Oct 2024 19:00:02 +0000

"Owen is a food star for a new generation...I can't wait to try more of his creations from this book!" -Gordon Ramsay Take your sandwich game to the next level with mouthwatering out-of-the-ordinary recipes from TikTok's reigning "Sandwich King" Owen Han. Everyone loves a good sandwich, but when was the last time you had a GREAT one? Isn't it about time your turkey club got an upgrade? Enter Owen Han, whose epic creations between bread have earned him millions of followers on social media. He's renowned for dreaming up modern twists to classic recipes (as with his Chipotle Chicken Philly) and working with global flavors inspired by his Italian and Chinese heritages. And in Owen's book, anything that can be stacked and held in your hand counts as a sandwich-from a taco to a bao to a wrap.

Play It Forward Episode 640 Cook Food Writer And Stylist Anna Jones The Cook Book Easy Wins

Sun, 06 Oct 2024 18:00:02 +0000

Thank you for being part of the conversation. This is Play It Forward. Real people. Real stories. The struggle to Play It Forward. Episode 640 with food author and Cook Anna Jones whose new book is titled Easy Wins. Clever, delicious, heartfelt and wholesome - Anna gets it right again' - JAMIE OLIVER A brand new and essential book from award-winning and bestselling cook Anna Jones. Discover her golden rules for easy wins in the kitchen with super-simple recipes that are bursting with flavor and kind to the planet.

Mark Anderson And Fey The Grill Dads Time To Prep For Another Season Of Tailgating

Sat, 21 Sep 2024 14:00:02 +0000

89% of Americans agree that tailgating would be more fun if people just focused on the sports, friends, and food. The Grill Dads will walk viewers through a fan-favorite recipe and share tips from their experience as busy dads and sports fans to host the ultimate tailgate/homegate and help bring fans together this football season.Mark Anderson and Ryan Fey, also known as Mark and Fey, have been best friends for more than 20 years. They started cooking together for dinner parties and casual barbecues while working as advertising executives by day. As their hungry crowds grew, they turned their passion for making crave-worthy weekend eats into appearances as guest executive chefs planning sold-out pop-up menus at Los Angeles restaurants. They’ve since hosted their own Food Network show, published a cookbook (The Best Grilling Cookbook Ever Written by Two Idiots), been featured as experts on national TV shows including TODAY, and built a dedicated social media following. Fresh off hosting multiple tailgate events at Wrexham’s 2024 Wrex Coast Tour in collaboration with Johnsonville, The Grill Dads know a thing or two about tailgating.

Cooking And Baking Expert John Kanell Releases The Book Preppy Kitchen

Sat, 31 Aug 2024 15:00:03 +0000

John Kanell is beloved for his aspirational lifestyle and food recipes that feed the eye first. As his kids get older and life gets busier, John recognizes the need that all busy families have for food that is at once practical to prepare and delicious. < Preppy Kitchen Super Easy was born of that need. He's created a cookbook of simple dishes that feel special. With particular attention to variations for nearly every recipe, John makes it easy to prepare any dish at any time. Ran out of mayo? Use sour cream in the Ranch and Feta Dip. Need to use up those tomatoes and peppers before they go to waste? Swap 'em for the cukes in the Wild Rice Salad. In each recipe, John breaks down instructions with simple steps, streamlines ingredient lists, and gives dozens of ideas for riffs and make-aheads. John explains how easy it is to vary vessels with a single recipe: a quick bread or cake can bake in a muffin tin, a baking dish, or a cake pan; pancake batter is good for a waffle maker or a griddle. He leans into a small cache of hands-off appliances such as the Instant PotT and air fryer. And, best of all, he's developed recipes you can make once and eat all week, along with dressings and spreads that morph from snack-time dip to salad accompaniment to just-add-a-protein main dish. Recipes include: -Breakfast: Breakfast in a Cup, Breakfast Burritos, "Ice Cream" Overnight Oats-Main dishes with hands-off cook time: Skillet Steak with Garlic-Herb Butter, Cream Cheese and Caraway-Stuffed Salmon, and Crispy Orange-Glazed Chicken Strips-Easy sides to elevate the simplest of main dishes: Browned Butter and Garlic Mashed Potatoes-Favorite snacks and small bites for grazing throughout the day: Bruschetta Dip, Grape and Tarragon Chicken Salad, Mango and Radish Shrimp Ceviche-Quick and easy delicious desserts: Brian's Favorite Chocolate Cake, Slice and Bake Shortbread Cookies, and Chocolate Chunk Pecan Pie Bars

Alejandra Ramos From The Great American Recipe Season Three

Sun, 18 Aug 2024 15:00:08 +0000

Season 3 of The Great American Recipe celebrates the stories and recipes of eight talented home cooks. With a wide diversity of cooking styles influenced by their varied backgrounds — from Sicilian to Salvadoran, West African to Chinese, Alaskan to Tex-Mex, the contestants in Season 3 represent the delicious diversity of American home cooking.

Hosted by Alejandra Ramos, the series gives home cooks from different regions of the country the opportunity to showcase their beloved signature dishes that tell the story of who they are and where they are from. Returning Judge Tiffany Derry, is joined by Chef Tim Hollingsworth and Food Writer Francis Lam, who bring their professional insights and deep culinary knowledge to encourage and support the contestants throughout their journey.

In Season 3, they came together in Nashville, Tennessee to share their most memorable recipes. Each week the home cooks competed in two different rounds of cooking. In each round the home cooks create a dish specific to a theme, showcasing their culinary backgrounds, styles, techniques, and unique flavors. At the end of each round, the Judges taste and critique each home cook’s individual dish. After each Judges' tastings, the Judges announce their two favorite dishes. Then after the second round, the Judges announced their two favorite and two least favorite dishes, and one home cook is named the winner of the round. After eight weeks of sharing their most cherished family recipe and heartfelt stories, just one home cook will be crowned the winner of The Great American Recipe…but who will it be?

Best Selling Author And Celebrity Dr Mark Hyman Releases The Young Forever Cookbook

Sat, 10 Aug 2024 23:00:10 +0000

New York Times bestselling author and celebrity Dr. Mark Hyman's (close to 3mm on Instagram) new book, The Young Forever Cookbook is a road map towards maintaining a healthy life and creating an even healthier future. If food is the medicine, then this cookbook is the prescription pad-and the keys to health and longevity are found on the farm, in grocery stores, and in the kitchen.
Last year, Dr. Hyman published his instant #1 New York Times bestseller Young Forever where he offered the public a new way to think - by viewing aging as a disease, we could prevent and reverse the maladies that came with the biological hallmarks of aging. The book was a blueprint to creating a longer and better life while staying disease-free, active, and cognitively sharp well into the golden years.
With his revolutionary Young Forever program, Dr. Hyman offers crucial insight into turning on our body's key longevity switches, with tips on reducing inflammation and increasing immunity, as well as advice on exercising, sleeping and de-stressing. Part of this program was his food as medicine approach, an introduction to his Pegan Diet-a Paleo and vegan combination diet specially designed to improve long-term health.
Now, Dr. Hyman offers a companion cookbook to help readers eat their way to a longer life. THE YOUNG FOREVER COOKBOOK (Little, Brown Spark; June 4, 2024) is a road map towards maintaining a healthy life and creating an even healthier future. If food is the medicine, then this cookbook is the prescription pad-and the keys to health and longevity are found on the farm, in grocery stores, in the kitchen.
With over 100 delicious recipes to support a long, youthful life, THE YOUNG FOREVER COOKBOOK is embedded with the latest science to enhance vitality, featuring good fats, quality proteins, nutrient-dense vegetables, leafy greens, and a variety of other ingredients. Standout dishes include:
· Roasted Red Pepper and Zucchini Frittata· Thai Turkey Larb Lettuce Wraps· Braised Pomegranate Lamb Shanks· Roasted Rhubarb-Strawberry Coconut Crumble

When Science And Food Meet Dr Neal Barnard Releases The Power Foods Diet

Sun, 28 Jul 2024 18:00:03 +0000

Nutrition researcher and New York Times bestselling author Neal Barnard, MD, introduces a plan that traps, tames, and burns calories for easy and permanent weight loss in his new book, The Power Foods Diet. Dr. Barnard shows that certain foods actually cause weight loss, like a weight-loss medication without a prescription. The plan focuses on everyday ingredients, such as blueberries, cinnamon, and citrus fruits. These and other powerful foods are built into more than 120 mouthwatering recipes by master recipe developers Dustin Harder and Lindsay S. Nixon. “Weight loss drugs like Wegovy and Ozempic, which come with side effects and a prohibitive price tag, have received an extraordinary amount of media attention,” says Dr. Barnard. “In reality, the best solution for reaching and maintaining a healthy weight is a low-fat plant-based diet that excludes animal products. It’s effective, inexpensive, and side-effect free!”Obesity and overweight are among today’s top health concerns. Individuals are constantly looking for easy, effective, and permanent ways to lose weight. It turns out, when properly chosen, certain foods cause weight loss, with no need for the deprivation and planning that most weight-loss regimens require.THE POWER FOODS DIET reveals three weight-loss breakthroughs supported by research that:

Reduce the appetite
Trap calories so they are flushed away and cannot be absorbed
Increase the body’s ability to burn calories for hours after each meal

Chef Tara Wigley Simplifies Cooking In Her New Book How To Butter Toast

Sat, 06 Jul 2024 14:00:10 +0000

Melted butter on hot toast and served up on a plate.It seems like nothing, really, could be clearer or more straight.But though, in terms of things required, the number is just two,there is a lot of wiggle room for what there is to do. Cook and author Tara Wigley had been to cookery school, read hundreds of cookbooks and developed recipes for over a decade. Yet she found the fewer the ingredients in a recipe, the more confusion there was about how best to make it. The result is HOW TO BUTTER TOAST, a collection of rhymes that will enlighten and entertain, reassure and ultimately liberate the culinarily confused. The rhymes provide reassuring - and memorable - answers to the culinary conundrums we often face: How long should I boil an egg? What's the best way to crush garlic? How do I make mayonnaise, a martini or indeed the perfect cup of tea? Tara's playful take on these food quandaries seems effortless but belies her knowledgeable and carefully researched approach to cooking. Beautifully packaged with bold and witty illustrations throughout, HOW TO BUTTER TOAST is the perfect gift for cooks of all levels.

World Class Baker Nancy Birtwhistle From The Big Bakeover On CW

Thu, 04 Jul 2024 14:00:03 +0000

Bakery expert, business professional and author Nancy Birtwhistle has been baking for her whole life. Starting out alongside her grandmother, she honed her craft over the years eventually becoming the Season 5 winner of The Great British Bake Off. Now, Nancy is on a mission traveling across America to save struggling bakeries. With the help of her master carpenter, Erik Curtis, she reimagines and revamps recipes, renovates storefronts and puts passionate pastry makers on a path to success. From Velvet Hammer Media, THE BIG BAKEOVER is executive produced by Rebecca Quinn, Jennifer O'Connell and Tim Warren.

National Geographic Host Marlando Big Moe Cason Releases Big Moe's Big Book Of BBQ

Thu, 06 Jun 2024 13:00:03 +0000

"Food has a far deeper meaning than providing fuel for your body. Cooking with intention feeds your soul. It warms your heart, conjures good memories, and brings people together." -award-winning pit master Moe Cason Fire up the grill this summer with legendary pitmaster and Nat Geo host Marlando "Big Moe" Cason. In his debut cookbook, Big Moe's Big Book of BBQ (National Geographic; May 7, 2024; $30.00 U.S.; ISBN: 9781426223525; hardcover; 240 pages), Cason reveals the secrets to fantastic barbecue, along with 75 mouthwatering recipes passed down through his family for generations. Drawing on the self-taught knowledge that's made him a barbecue competition success, Cason offers expert guidance, from how to smoke ribs like a champion to selecting the best cuts of meat and types of wood for optimal flavor. Whether you're craving the perfect Texas brisket, fall-off-the-bone pork ribs, pork shoulder, or picnic-worthy accompaniments like a secret ingredient mac and cheese that wowed TV host, comedian, and entertainer Steve Harvey, mint-and-cilantro limeade, and moonshine peach crumble, Big Moe's Big Book of BBQ will help you master the art of the grill right in your backyard. In addition, Cason offers expert guidance on different types of smokers and grills, filling the pantry with time-tested spice rubs and marinades, selecting the perfect cut of meat, and more.

Food Author And Scientist Rob Dunn From Curiosity Streams Taste The Flavor Of Life

Tue, 07 May 2024 05:00:04 +0000

Every living thing must solve an equation. How much nitrogen to eat, how much sodium, how much phosphorus, etc. The body solves that equation by taste and flavor -- by making living things crave what they need. Our appetites are linked to nutritional requirements. Taste: The Flavor of Life, a new docuseries on Curiosity Stream, explores the world of taste and how deliciousness unites us with the rest of animals in surprising ways.

For example -- Organisms need salt for their cells to function properly. If a food has salt, the taste receptor sends a signal to the brain, creating pleasure. The umami taste receptor rewards animals for finding nitrogen, an element that’s essential for building proteins and genes. Sweet taste receptors encourage animals to find foods with enough sugar to fuel their daily activity. Taste: The Flavor of Life traces the impact of taste from animals’ first steps on land to top Michelin star restaurants!

Taste: The Flavor of Life comes from biologist Rob Dunn and is inspired by his book Delicious – The Evolution of Flavor and How It Made Us Human (co-written by Monica Sanchez). A Professor at NC State University, Rob leads the Public Science Lab, a group of scholars from diverse disciplines who work to make new discoveries about daily life. His research has been awarded more than ten million dollars in grants from more than twelve different sources for work in 20 different countries. An avid writer, Rob has published many articles in National Geographic, the New York Times, the Wall Street Journal among many others, as well as seven books including The Wild Life of Our Bodies and A Natural History of the Future.

Chef Debbie Wilson Berment The Sagajo Experience

Thu, 18 Apr 2024 05:00:04 +0000

It wasn’t long before Debbie Wilson-Berment discovered that the kitchen was where she wanted to be. As a young girl growing up in Trinidad and Tobago, she would often help her mother, Alma, an accomplished and award-winning chef, prepare family meals, as well as dishes for her mother’s catering clients. By the time she was 16, Wilson-Berment, who is known professionally as Chef Sagajo, had clients of her own and a steady stream of requests for the beautiful special occasion cakes she made.

You’ll find more than just sweet treats (but you can find those, too) in Chef Sagajo’s first cookbook, THE SAGAJO EXPERIENCE: Recipes for Lifestyle & Entertaining (Virago Global Publishing, February 14, 2024). She goes beyond a cookbook, showing you how to create moments, not just meals—a feeling she learned from her mother and continued with her family. You will find page after page of easy-to-follow, yet elegant, recipes, but she extends her culinary canvas beyond the plate. She offers suggestions about other ingredients that make meals memorable, such as the settings you choose, the stemware you use, the flowers you display, the styles (formal or informal) you create, the wines you select and, most importantly, the people you choose to gather around the table.

She provides an amazing smorgasbord of delicious menu ideas (with accompanying recipes) for some of life’s more common gatherings, such as family dinner, lunch (or tapas) with friends, breakfast in bed and those special occasions when you pull out all the stops with a menu that includes beef brisket, whole roasted red snapper, roasted duck, spatchcock chicken and Chilean sea bass. You can also find tips on food and wine pairings and a helpful “In My Pantry” guide, which lists all the ingredients that you will need.

Her recipes and tips for entertaining are easy to follow whether you are a seasoned chef or an aspiring cook. Beautiful, eye-catching photos throughout the book bring the meals to life, as well as the family and friends who gather around her table, including her husband, grandchildren and three children, Sasha, Gabrielle and Jonathan. (Her children are the inspiration behind her professional name and brand. Sagajo--pronounced sah-ga-joe—is an acronym from the first two initials of each of her children’s names.)

Since that early start in her mother’s kitchen, Chef Sagajo has gone on to a successful career as a private chef, a pastry chef, a culinary educator and now, an author. Her dishes reflect the rich Caribbean flavors of her early roots along with the cooking traditions she learned while training at top culinary programs in the United States. She calls her style Caribbean meets Mediterranean. She hopes her recipes will inspire others to gather, entertain with joy and adopt an approach to life that has long guided her personal and professional path: “Life is meant to taste and celebrate.”

Late Night Trash Talk And Cooking Host Chef Eric Adjepong From Wildcard Kitchen On Food Network

Thu, 04 Apr 2024 12:00:03 +0000

All bets are off as Food Network's test kitchen opens up its doors late night in the new eight-episode series Wildcard Kitchen, where fan-favorite chefs put their money where their mouth is during a high-stakes culinary card game. In each episode, host Eric Adjepong takes over the test kitchen after hours with an exclusive invitation for three chefs to bring $5,000 to play across three hands of his underground culinary poker game. The competitors, who all know each other well, have scores to settle and personal stakes to lose as they battle to create dishes based on the cards they are dealt and bet using their own instincts and cold hard cash. The luck of the draw determines the dishes and cooking time, while wildcards deal unpredictable challenges into the mix that test the chefs like never before. From surf-and-turf with peanut butter to live crab with kimchi, anything can happen in Wildcard Kitchen as mystery guest judges use blind taste tests to determine who walks away the high roller with bragging rights and cash from their fellow chefs. Wildcard Kitchen premiered Tuesday, March 12th at 9pm ET/PT on Food Network. "Wildcard Kitchen makes viewers feel like they are behind-the-scenes for an exclusive late-night poker game with their favorite chefs," said Betsy Ayala, Head of Content, Food, Warner Bros. Discovery. "The competition and good-natured trash talk is fierce, funny and unlike anything Food Network has offered."

Travel And Food Expert Joe Yogerst Releases The Book 50 States 1000 Eats

Mon, 25 Mar 2024 12:00:02 +0000

Enter National Geographic’s 50 States, 1000 Eats: Where to Go, When to Go, What to Eat, What to Drink by legendary editor, writer, photographer, and speaker Joe Yogerst. Joe gives you many diverse recommendations in the United States and Canada. Included are the can’t-miss restaurants; as-seen-on-tv food trucks, diners, and cafes; and delicious regional delicacies. There’s fascinating food history and expert travel tips for where to stay and things to do and see while on the foodie trail. And of course there are hundreds of mouthwatering images from NatGeo.

LA Based Michelin Chef Curtis Stone From Getting Grilled On HSN

Thu, 21 Mar 2024 04:00:02 +0000

Getting Grilled with Curtis Stone focuses on the intersection of food and culture. Filmed and recorded at Chef Curtis Stone's 60-acre ranch in Malibu Canyon, guests from the world of film, television, music and sports will cook alongside Curtis while also discussing everything from current events to memories of family meals and favorite dining experiences. Sunny Side Up Productions, the chef's production company that brought "In the Spirit with Lindsay and Curtis," "Cooking with Curtis," and "Travel, Cook, Repeat" to HSN+, is behind this production, alongside executive producer and three-time Emmy winner Rob K. Silverstein. Guests have included Sebastin Maniscalco, Teri Hatcher, Akbar Gbajabiamila, Brian Austin Green & Sharna Burgess, Lindsay Price, Chelsea Peretti and Joel McHale. New episodes stream every Sunday.

Christy Alia Celebrating National Pizza Month For Women

Fri, 08 Mar 2024 06:00:02 +0000

Women’s Pizza Month in March coincides with Women’s History Month, which is no accident because female pizzaiolas (pizza makers for those of you who don’t know) are changing lives and changing the pizza world. One of the foremost pizza experts is Christy Alia, founder of Women’s Pizza Month. She is sharing ways to celebrate Women’s Pizza Month, including ideas and tips for hosting a DIY pizza party. She’ll also be announcing how she’s supporting the next generation of pizza pioneers, with a scholarship program available to five aspiring women pizza makers!

Agave Spirit Expert Joey Angelo The Important Role Mezcal Is Now Playing

Thu, 07 Mar 2024 06:00:02 +0000

For the first time ever, agave spirits (made from Mexico’s agave plant such as tequila and mezcal) will outsell vodka in U.S. bars this year, becoming the #1 selling liquor category. And sales for Mezcal in particular, (often referred to as tequila’s smokier cousin) have soared, making it the fastest-growing spirit in North America.

According to a new research report about the skyrocketing growth of mezcal, part of its popularity is due to consumers’ fascination with Mexican cuisine and culture. Others note that more and more people are developing an appreciation for premium artisanal spirits and are drawn to mezcal’s unique flavor profile. Whatever the reason, the hottest bars and restaurants across the country now feature mezcal cocktails on their menus. Previously viewed as an up-and-coming spirit, mezcal has gone mainstream and 2024 is poised to be its biggest year yet.

Best Selling Author And Fitness Coach Joe Wicks Releases Feel Good In 15

Fri, 16 Feb 2024 06:00:02 +0000

The internet famous The Body Coach's bestselling author Joe Wicks is back with FEEL GOOD IN 15 (on sale February 13). With 10 years of experience of helping people get fit, strong, healthy and happy, Joe has developed some of the best practices and shows how just 15 minutes a day can make all the difference. This is the feel-good way to bring some joy, energy and happiness into your life by doing the simple things well - all you need is 15 minutes. Simple, nutritious 15-minute recipes, awesome, mood-boosting 15-minute home workouts, quick health hacks and 15-minute small daily wins. Joe has over 12 million social media followers - including 4.5 million Facebook followers, 4.5 million Instagram followers and nearly 350 million views of his videos on YouTube.

World Renowned Neuroscientist Dr Nicole Avena Releases Sugarless

Fri, 26 Jan 2024 13:00:02 +0000

Many people blame sugar cravings on lack of willpower rather than accept that sugar is highly addictive - even more so than cocaine, nicotine, and alcohol! The problem isn’t just dessert, but the fact that sugar is everywhere! It’s unsurprising that many people struggle to eliminate it from their diets. In the new book – Sugarless - Dr. Avena provides a compelling narrative about how processed foods with refined sugar can wreak havoc on one’s health. However, her goal goes beyond raising the alarm - she offers a practical plan that doesn't require going cold turkey.

The Number One Chili Eater In The World Shahina Waseen From The Spicey World Of Pepper People

Sat, 20 Jan 2024 06:00:02 +0000

Superhot spicy peppers are on fire lately - but while most experiment with heat, others live their lives in pursuit of fire. SUPERHOT is a wild ride into the Spicy World of Pepper People – the self-proclaimed chili heads who have taken the chili pill and want to find out how deep the rabbit hole goes. This 10-part series goes deep into a subculture fueled by spice: from the elite growers who strive to create new superhots to the chili eaters who chase the endorphin rush of consuming them. Along the way, one legendary chili head sets out on a quest to answer the spiciest of questions: is there a pepper that can challenge the world’s hottest?

When you conjure an image of who is likely to be at the top of the competitive chili eating heap, you probably wouldn’t imagine Shahina Waseem. But for 10 years now she has dominated the field, taking all comers and never losing a bout. Known as the “UK Chilli Queen,” Shahina has set her sights on an unfathomable goal: 100 straight competitive chili eating competition wins. Superhot joins Shahina as she climbs that mountain. Can she establish herself as the Greatest of All Time?

Professional Bartender And Mixologist Bryan Paiement Releases Liquid Dessert

Wed, 10 Jan 2024 06:00:03 +0000

You're probably tired of asking the same old question, "What should we make for dessert?" The answer is simple—cocktails! In Liquid Dessert, professional bartender and mixologist Bryan Paiement invites you to join him on a trip around the world to discover cocktails inspired by the best desserts on the planet.Liquid Dessert is not your average cocktail or dessert book but a unique combination of the two. Traditional desserts, though delicious, can be heavy and overwhelming after a big meal. Or you may be wavering on whether or not to have another beverage or dessert—now it doesn't have to be one or the other!From cocktails-inspired favorites like Bananas Foster or Cannoli, whether you're a fan of rich, decadent chocolate or you have more of a citrusy-tart palate, the simple-to-follow recipes in Liquid Dessert have you covered, no matter your craving.

From YouTube's America's Test Kitchen Hannah Crowley Releases Kitchen Gear

Sun, 24 Dec 2023 15:00:02 +0000

When it comes to successful, enjoyable home cooking, starting with the right kitchen equipment is every bit as important as following a good recipe. Think about all the ways that your equipment can make or break your experience in the kitchen. A skillet that heats unevenly might leave you with nothing to show for your efforts but a scorched mess. An ice cream maker that turns out soupy frozen desserts might have you swearing off home-made ice cream forever. On the other hand, tools that work as they’re intended make your life easier and your time in the kitchen more rewarding. A sharp vegetable peeler breezes through tough squash skin; a good coffee maker extracts the perfect balance of flavors from coffee beans; an absorbent dish towel makes cleaning up after yourself just that much less tedious. America’s Test Kitchen’s Kitchen Gear book is a manual for your entire kitchen. ATK’s kitchen equipment experts Lisa McManus and Hannah Crowley, (hosts of ATK’s popular Gear Heads YouTube show), share everything they’ve learned during their decades of hands-on equipment testing, from buying dos and don’ts to maintenance and cleaning tips to stories from their own experiences.

Herbalist Mimi Prunella Hernandez Releases Herbal From National Geographics

Fri, 15 Dec 2023 06:00:03 +0000

Today, more and more people are turning to herbs for flavor, nutrition, healing, and inspiration; last year alone, the global market for herbal medicines peaked at more than $125 billion. With demand for natural remedies growing, National Geographic now offers a user-friendly guide to the ever-growing selection of herbal remedies. Written by the executive director of the American Herbalists Guild, this guide showcases 100 different herbs, featuring their history, appearance, therapeutic uses, kitchen and garden tips, and more.

Award Winning Food And Drink Author Andre Darlington Releases A Booze And Vinyl Christmas

Fri, 08 Dec 2023 13:00:03 +0000

Everyone’s favorite time of the year – Christmas – is fast approaching! The bestselling The Booze & Vinyl series (nearly 200,000 copies in print) finds its holiday cheer in an irresistible new volume mixing beloved Christmas albums with merry drink pairings. A Booze & Vinyl Christmas (Running Press; October 2023), by award-winning food and drinks writer André Darlington, features 40 curated Christmas albums, from the 1940s to the present, complete with two inspired cocktails for the A side and B side. From The Nutcracker and A Charlie Brown Christmas to Bing Crosby and Kelly Clarkson, this book is the perfect companion for this year’s ugly sweater and tree trimming gatherings.

Dr Michael Crupain Releases The Book The Power Of Five

Sat, 18 Nov 2023 15:00:03 +0000

Board-certified preventive medicine physician, Emmy® Award-winning producer, and self-described “wellness crusader,” Michael Crupain, MD, MPH, brings us an essential cookbook, with 75+ recipes that focus on the five food groups to keep you living longer—without sacrificing flavor or favorites. The Power Five: Essential Foods for Optimum Health is In many ways, the culmination of a life dedicated to medicine and cooking. First in medical school, he staged at David Bouley's Austrian restaurant, The Danube; with pastry chef Walter Luque from Palma; and spent transformative time cooking with Silvestro Silvestori at The Awaiting Table Cookery School in Puglia, Italy. As a result, Dr. Crupain presents a book grounded in food expertise and medical knowledge. In The Power Five, he puts the five essential foods for living longer—fruits and vegetables, beans, whole grains, seafood, and nuts and seeds—to work in 75 recipes that maximize taste, texture, and flavor, championing the idea that eating and living healthier no longer feels like work. Each chapter delves into the science and nutritional information in a playful, at times humorous way, making it easy to digest why each of these foods is essential and powerful. The subsequent recipes are weeknight accessible and sophisticated, ranging from 100-Layer Eggplant Parmigiana to Sumac Semi-Cured Slow Roasted Steelhead Trout, Miso Creamed Corn, and a crowd favorite—Lasagna Bread! But you don’t have to give up beloved treats to live to a long life. Dr. Crupain includes chapters on meats and sweets, and guidance on how to eat them—but less often—underpinning Michael’s belief in balance and practicality.

Marta McDowell Releases The Book Gardening Can Be Murder

Wed, 15 Nov 2023 13:00:03 +0000

What is it about the garden that suits it to literary murder? Perhaps it is the poisonous plants, sharp tools, shady corners, and ready-made burial sites that make gardens a mainstay in the mystery genre. Perhaps it is the gardeners (and writers) themselves, with their “natural malice toward weeds, rodents, and other garden undesirables. Rare is the gardener who can approach a slug without homicidal intent.” No matter the motive, gardening and writing are enduringly linked. In her new book, New York Times Best-Selling author Marta McDowell explores this deeply rooted connection between gardens, writers, and mystery novels in Gardening Can Be Murder: How Poisonous Poppies, Sinister Shovels, And Grim Gardens Have Inspired Mystery Writers

Chef Writer Andrew Friedman Releases The Book The Dish

Thu, 19 Oct 2023 05:00:02 +0000

You'll never look at a restaurant meal the same way again. As you've probably noticed, much recent food- and restaurant related media has focused on previously unheralded, unsung kitchen and farm workers, and on related issues such as immigration, operating expenses, and sustainable sourcing. Perhaps you've covered some of these topics yourself. In THE DISH, author Andrew Friedman-who's been reporting and broadcasting about chefs and kitchen culture for nearly 25 years-stitches together all these threads by profiling the key restaurant and farm employees whose lives and work culminate in a single dish at an independent Chicago restaurant. Told in real time during a dinner service, the book tracks one dish (a deceptively simple composition of aged strip loin, tomato, and sorrel) at Wherewithall restaurant from the moment it's ordered by the guests at a table to when it's completed and presented to them. During the intervening hour, as elements of the dish are prepared, cooked, and brought together on the plate, we meet the people who made the dish possible. Friedman, who refers to himself a "chef writer" rather than a "food writer" recognizes the shift in industry and media culture the book represents: "Like many authors and journalists, for years I almost exclusively profiled chefs," he says. "It's long past time that we also recognize and celebrate the others-in and out of restaurants-who make crucial contributions every day."

The Magnolia Network's Elizabeth Poett Releases The Book The Ranch Table

Thu, 12 Oct 2023 05:00:02 +0000

Elizabeth Poett is a seventh-generation cattle rancher and the host and star of the cooking and lifestyle show Ranch to Table, one of the founding shows of Magnolia Network, with its fourth season releasing on Max, discovery+ and Magnolia Network on October 1st, 2023. Elizabeth was born and raised on Rancho San Julian, her family's historic 14,000-acre cattle ranch on California's Central Coast. In 2007, Elizabeth started Rancho San Julian Beef, a business selling her family's ranch-raised, grass-fed beef directly to chefs and consumers. Her meats quickly became popular with California cooks and local chefs and have been served at restaurants across California. Elizabeth also is the author of the blog The Ranch Table and hosts a number of Ranch Table events throughout the year-cooking workshops, educational events, and intimate farm-to-table meals. More information about THE RANCH TABLE book tour can be found at TheRanchTable.com.

Dan Buettner Releases The Blue Zones Secrets For Living Longer

Thu, 07 Sep 2023 05:00:02 +0000

The creator of National Geographic's popular Blue Zones franchise brings readers a beautifully illustrated and informative guide to the blue zones-the places on Earth where people live the longest-including lessons learned, top longevity foods, and the "Power 9" behaviors to help you live to 100-plus a surprising new blue zone. National Geographic Explorer and best-selling author Dan Buettner has traveled the globe to uncover the best strategies for longevity, which he found in the blue zones: places around the world where higher percentages of people enjoy remarkably long, full lives. In The Blue Zones Secrets for Living Longer, Buettner returns to Sardinia, Italy; Ikaria, Greece; Okinawa, Japan; Costa Rica's Nicoya Peninsula; and Loma Linda, California to check in on the super-agers living in the blue zones and interprets the not-so-secret sauce of purpose, faith, community, down-time, natural movement, and plant-based eating that has powered as many as 10 additional years of healthy living in these regions. And Buettner reveals an all-new blue zone-the first man-made blue zone yet explored. Throughout his two decades of research, Buettner has worked with some of National Geographic's top photographers-including David McLain and Gianluca Cola-to document the healthy habits of the world's long

Graham Elliot The Great American Recipe On PBS

Sun, 23 Jul 2023 05:00:03 +0000

One of the most recognized faces in the culinary world, celebrity chef Graham Elliot is the youngest chef in the U.S. to receive four stars from a major publication. For ten seasons, he starred in Fox’s MasterChef and MasterChef Junior (both alongside Chef Gordon Ramsay) before becoming a judge in the hit series Top Chef on Bravo. He even has his own day named after him – September 19th was proclaimed Graham Elliot Day in the city of Chicago. Now, Chef Graham Elliot can be seen as a judge/mentor on the popular PBS series The Great American Recipe, now in its second season. The Great American Recipe highlights the tastes and traditions across the U.S., capturing the roots of America’s diverse cuisine. The series mixes comradery with competition, revealing the personal stories behind family recipes that have been passed down through generations. Chef Graham Elliot can discuss what makes the show unique, as well as the latest culinary trends hitting restaurants across the U.S., and offer simple, but unique, ideas for summer barbecues and picnics.

Tyler Florence From The Food Networks The Grat Food Truck Race

Tue, 04 Jul 2023 05:00:03 +0000

Shot On-Location in Los Angeles, the Epicenter of Food Truck Culture, Eight-Episode Season Premieres Sunday, June 18th at 8pm ET/PT on Food Network For the first time in the show's history, The Great Food Truck Race is pitting industry pros against talented up-and-coming rookies in a David vs. Goliath battle of the best food on wheels. Hosted by Tyler Florence, nine teams from across the country with specialties ranging from Jamaican tacos to modern Pakistani street food to elevated vegan dishes must prove their culinary expertise, marketing savvy and selling skills in action-packed challenges to beat their rivals and stay in the race. Los Angeles has long led the food truck movement, and this season's action takes place right in the center of the industry's booming business. Kicking off with all nine teams showcasing a dish that defines their business, the race then hits the baseball field to serve Little League players and their families with a visit from LA Dodgers player Mookie Betts. Other challenges include using Chef Antonia Lofaso's well-known restaurant dishes as inspiration for their own menus, creating social media content to draw crowds and cooking for guest judges Chef Jet Tila, Chef Joe Sasto and last season's winner, Señoreata's Evanice Holz. All the action culminates in a head-to-head finale where only one team is awarded a life-changing $50,000 grand prize.

Alejandra Ramos From The Great American Recipe Season Two

Sat, 01 Jul 2023 07:00:02 +0000

THE GREAT AMERICAN RECIPE blends food, family and fun, highlighting the amazing variety of tastes and traditions from across the U.S. while capturing the roots of America’s diverse cuisine. From family favorites passed down through generations to internationally influenced recipes that are becoming mainstays of American cuisine, the series mixes camaraderie with competition, revealing rich personal stories and the inspiration behind the contestants’ favorite recipes. As with the first season, one of the winner’s dishes will grace the cover of The Great American Recipe Cookbook Season 2, an official series cookbook, which will feature recipes from the contestants, the host and the judges. Food and lifestyle expert Alejandra Ramos is known for her vibrant, playful culinary point of view, and her passion for style both in and out of the kitchen. From simple weeknight recipes and clever cooking hacks to creative entertaining advice and must-have product ideas, Alejandra’s ability to inspire in a way that is fun and approachable has made her a favorite with audiences nationwide. A native New Yorker of Puerto Rican descent, her Latina heritage proudly informs her work, providing a fresh and authentic perspective across platforms. Alejandra’s joyful approach to food can be seen regularly on NBC’s TODAY Show, where she serves as a Contributor, and as Host of the PBS series, The Great American Recipe.

YouTube's Max Miller Releases The Book Tasting History

Wed, 28 Jun 2023 05:00:03 +0000

What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation with 1.65 million subscribers (and growing!) in less than three years. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. Miller's book TASTING HISTORY: Explore the Past through 4,000 Years of Recipes (Simon Element, 4/25/23, 9781982186180) compiles over sixty dishes based on his viral channel. From ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout,

Dr Dawn Harris Sherling Releases The Book Eat Everything

Wed, 07 Jun 2023 05:00:02 +0000

In "Eat Everything," readers can discover the secret Dr. Sherling stumbled upon while on vacation in Italy as the key to conquering her own irritable bowel syndrome symptoms in this straightforward guide to eating just about everything (yes, even bread, pasta, and ice cream!) without pain, worry, or guilt. Offering a better alternative to complicated, minimally effective, and highly restrictive diets, Dr. Sherling lays out compelling new evidence implicating food additives as the real culprits behind diet-related diseases and shares simple, actionable advice to heal. In this refreshing and accessible guide, readers will learn how to lose weight without a restrictive diet, how to navigate eating at restaurants-for any meal or occasion, tips for filling our grocery bags with REAL food, and how to embrace healthful cooking at home, with 25 delicious recipes. "We're constantly told to fear carbs, gluten, and dairy, and we turn to strict diets to solve our health problems," says Sherling. "Yet Americans still have one of the highest rates of obesity and diabetes in the world, and millions suffer from digestive ailments like irritable bowel syndrome (IBS)." A graduate of the Yale University School of Medicine, former Instructor in Medicine at Harvard University, and board certified by the American Board of Internal Medicine and dedicated to combating the digestive illness epidemic in America and around the world, Dr. Sherling unpacks the science behind why emulsifiers and additives in the typical American diet are responsible for many digestive illnesses and diseases, and walks readers through simple, easy ways to reclaim their health without a restrictive diet. Digging into emerging research, Dr. Sherling realized it's not the foods but the food additives, especially emulsifiers, that are at the root of our problems - additives that our bodies can't digest that are everywhere in the ultra-processed foods that make up about half of our daily diets. "A trip to Italy taught me what real food and feeling good about food can look like," says Sherling. "It isn't mysterious or difficult; it just takes a reframing of how we choose to eat. I hope that the millions of people that are suffering with diet-related diseases can find the relief I did and stop blaming themselves for their ailments. We have a lot of healing to do and we can do it one bite at a time."

Dr Ian K Smith Releases The Book The Met Flex Diet

Sat, 06 May 2023 05:00:02 +0000

Although metabolism is still not fully understood, its implications for how we gain and lose weight and its impact on our overall health have never been more important in our need to prevent and identify causes for various conditions. In fact:-The National Center for Advancing Translational Sciencesc urrently recognizes more than 500 metabolic disorders.-A 2019 seminal study on metabolic health published by researchers from the University of North Carolina at Chapel Hill found that only 12 percent (one out of eight) of US adults have optimal metabolic health. But where there's a challenge, there's also tremendous opportunity. In response, a science based "Met Flex" (short for Metabolic flexibility) program from #1 New York Times bestselling author and Harvard alum Dr.Ian Smith is publishing on April 4, 2023 from HarperCollins/Harvest. Dr. Ian says, "After very quickly learning the definition and physiologic underpinning of this term, I thought about those carb statements I'd been hearing for years but never fully understood. Metabolic flexibility addresses the body's ability (or inability) to switch from burning carbs to burning fats and vice versa. I had one of those eureka moments as the last twist of the bulb finally turned on the light in my brain. What all of these people (and I'm sure millions of others) have been feeling and describing is a state of metabolic inflexibility....with this six-week program, you become your own mechanic." Dr. Ian shares how what we have largely believed to be indisputable facts about metabolism have been refuted in the Journal of Science ("Daily Energy Expenditure through the Human Life Course";August 2021). The major findings include that the belief that all of our metabolisms start to slow down at 30 is not true. Rather we have FOUR life stages of metabolism that highlight:-people between ages 20-60 generally have stable metabolisms-there aren't really any differences between men/women when you control for size/muscle.

Marisa Moore Releases The Book The Plant Love Kitchen

Fri, 28 Apr 2023 05:00:02 +0000

According to the latest scientific research, eating with a “plant slant” and focusing on whole foods – vegetables, fruits, whole grains, legumes, and nuts – are key to a longer and healthier life. In fact, new studies show that a plant-forward diet can increase longevity by up to eight years. Nutritionist and food blogger Marisa Moore aims to help readers easily integrate a plant-forward diet into their lives in The Plant Love Kitchen: An Easy Guide to Plant-Forward Eating, With75+ Recipes. This relatable cookbook offers readers a flexible and science-backed approach to making plants the star of your plate so you can be healthy and live longer Moore offers easy-to-follow steps to benefit your overall well-being – all based on the latest research in nutritional science. Her tips and tricks guide you through a relatable program with flexibility in mind—you don’t have to give up your favorite foods to eat healthier! Moore reveals a transition plan to make plant-forward eating a long-lasting lifestyle, including tips and tricks for a prepared kitchen and pantry and a weekly meal planner. Uncover delicious recipes that showcase unique and exciting ways to incorporate plants into all meals (even drinks and desserts!), With recipes for fully-loaded breakfast cookies, one-skillet spinach and mushroom lasagna, quick coconut chickpea stew and mango soft serve, you can continue to enjoy your favorite flavors while extending your life by years.

Play It Forward Episode 569 Steven Raichlen Releases The Book The Barbecue Bible

Wed, 19 Apr 2023 12:00:02 +0000

Thank you for being part of the conversation. This is Play It Forward. Real people. Real stories. The struggle to Play It Forward Episode 569 With Steven Raichlen Creator Of The Barbecue Bible. Steven Raichlen is synonymous with barbecue. The James Beard Award-winning author of an impressive array of New York Times bestselling cookbooks, a Barbecue Hall of Famer, indefatigable barbecue anthropologist and a PBS star, he has shaped America’s obsession with live-fire cooking for decades. It started in 1998, when Workman published Raichlen’s groundbreaking THE BARBECUE! BIBLE, which fired a grilling revolution around the world, transforming the arts of smoking and grilling to the cult status it enjoys today. When this 500-recipe homage to global live-fire cooking was first published, American grilling was limited to simple summer weekend cookouts with little technique or creative thought. And now, it’s hard to believe that there was ever a time when grilling and barbecue weren’t ubiquitous American obsessions.

Darren Big Baby Brand From MTV's Basic To Bougie

Fri, 31 Mar 2023 05:00:02 +0000

When it comes to food, is bougie really better? That’s what the hosts are here to find out in the new season of MTV’s hit digital series Basic to Bougie! Hosted by members of the star-studded Wild ‘N Out franchise, Tim Chantarangsu and Darren “Big Baby” Brand (and featuring appearances by Justina Valentine), Basic to Bougie serves up the ultimate taste test of some of the finer (and less-than-finer) foods the world has to offer.

In each episode, Tim, Darren and Justina will be presented with three versions of a “basic” dish (ex: hot dogs) and three versions of a “bougie” dish (ex: caviar). After tasting everything, the hosts offer their feedback and try to rank the foods in order from least to most expensive. This season will feature a brand-new set of dishes for the hosts to try, including rocky mountain oysters, durian fruit and shark.

Chef Jet Tila Introducing The New Kitchen Secret Dawn Professional

Sat, 25 Mar 2023 12:00:02 +0000

Experience 3X Baked on Grease Cleaning Power* with Dawn Professional’s New Heavy Duty Manual Pot and Pan Dish Detergent, the best and strongest Dawn Professional formula**. Made for your toughest jobs, this Heavy Duty Dish Soap saves you time and effort with 50% less scrubbing from active ingredients that do more of the work for you***. This means less time presoaking, less time scrubbing, and more time back to you.
Cut through the toughest jobs like baked/caked on grease, dried eggs, tomato sauce, butter, potatoes, beans and more throughout your kitchen. Dawn Professional Heavy Duty Dish Soap is made for the hardest to clean items like your pots and pans, silverware, serving utensils, baking trays, containers, serving trays, plates, plastic items and more.

Deven Alexander Releases The Land Of Secret Super Powers Vegetables

Sat, 11 Feb 2023 06:00:02 +0000

The Land of Secret Superpowers: Vegetables is health and lifestyle expert Devin Alexander's first publication for children. Geared towards toddlers and preschoolers, this delightfully illustrated book entices little ones to open their eyes (and their mouths) to the heroic possibilities of the delicious foods we are all meant to eat, highlighting how the vegetables are grown & featuring a cast of multicultural children & veggies named from recent lists of most popular baby names. The use of rhyming words is a proven technique to help kids improve word decoding and reading comprehension.

Dr Christopher Mohr From Nutrisystem

Wed, 01 Feb 2023 06:00:02 +0000

On average, only nine to twelve percent of people keep their New Year’s Resolutions. When it comes to weight loss in particular, many people get discouraged when the number on the scale doesn’t drop as quickly as they’d like – but a plateau is often a normal part of any weight loss journey. Dr. Chris Mohr, registered dietitian and ambassador for Nutrisystem -- the leading provider of health and wellness and weight loss solutions – can offer a number of tips to overcome these hurdles. Among them:

• Get Enough Shut-Eye -- Lack of sleep can disrupt weight loss. If you’re having trouble getting some shut-eye, try sticking to a regular sleep schedule and limiting your caffeine consumption and screen-time in the hours before bed.
• Don’t Skimp on Protein & Fiber -- Protein helps to preserve lean muscle mass while losing weight to help maintain metabolic rate. Also, protein and fiber are strongly related to satiety, which keep you feeling full longer.
• Keep a Diet Journal – Track your food intake including all eating occasions (even nibbling), portion sizes and ingredients. This way, if you notice the scale is stuck, you can look back at your journal and see where you may be overdoing it. Nutrisystem’s NuMi app is one way to organize your meal plan throughout your weight loss journey.
• Overeating – sounds obvious, but remember that weight loss is dependent on “calories in” being lower than “calories out.” Meal delivery programs like Nutrisystem can help eliminate guesswork by providing the right balance of nutrients at every meal.

Play It Forward Episode 543 With TV Host Vegan Celebrity Chef Priyanka Naik

Thu, 19 Jan 2023 12:00:03 +0000

This is Play It Forward. Real people. Real stories. The struggle to Play It Forward Episode 543 With Vegan Celebrity Chef Priyonka Naik As the new year begins, you may feel inspired by Veganuary challenges and sticking to your health- and sustainability-related resolutions. If so, the research would have your back. Many studies show the benefits of consuming organic food for health and the environment. And while inflation and most organic foods tend to put these items at a high cost, there are new budget-friendly options at grocery stores keeping sustainability top of mind.

Play It Forward Episode 533 Chef Andy Murray Releases Eat Drink And Be Murray

Wed, 04 Jan 2023 06:00:02 +0000

This is Play It Forward. Real people. Real stories. The struggle to Play It Forward Episode 533 With Chef Andy Murray Creator Of Eat Drink And Be Murray "My hope in reliving some of my favorite culinary experiences with you over the following pages is that not only will you learn to make some incredible dishes for friends and family, but you will also discover your own love of cooking. These stories, recipes, and tips became part of my DNA after spending a life in the kitchen." ─ Andy Murray, from the introduction of EAT, DRINK AND BE MURRAY

Mark Bittman Releases How To Cook Everything Fast

Fri, 30 Dec 2022 06:00:02 +0000

From acclaimed home-cooking expert and #1 New York Times bestselling author Mark Bittman comes a completely revised edition of HOW TO COOK EVERYTHING FAST that features color photos and hundreds of simple and flavorful recipes to get dinner on the table in no time flat.
The secret to cooking fast is cooking smart-choosing and preparing ingredients that make the most of your time in the kitchen. But "fast" doesn't mean compromising on quality or resorting to packaged shortcuts; instead, Bittman offers savvy hacks-broiling rather than baking, using less liquid for a faster boil, and taking advantage of downtime for last-minute prep. Variations, tips, quick side dishes, make-ahead components, and kitchen insights abound. The results are innovative, easy-to-follow recipes for the food you want to eat today and new strategies for becoming a faster-and better-cook.
What's new in this edition?
All recipes have been re-tested, streamlined for clarity, and updated and improved as needed.

Lottie Bedlow Releases Baking Imperfect

Tue, 27 Dec 2022 06:00:02 +0000

With her winning sense of humor and emphasis on flavor over flawlessness, the Great British Bake Off contestant Lottie Bedlow quickly became a fan favorite. Now she shares her tips and tricks in BAKING IMPERFECT, encouraging us all to “crush, whip and spread it like nobody’s watching.” The world of baking can appear daunting, but with Baking Imperfect, Bedlow guides budding bakers, encouraging joy and a determination when things go wrong (and they will!). Bedlow’s trademark wit and easygoing nature will help bakers of all abilities feel confident and comfortable in the kitchen. From easy cookies and puddings to more elaborate cakes and pastries, each recipe in this book will score points where it matters the most—on the taste buds. In Baking Imperfect, Lottie vows to be honest about baking. She will share over 80 everyday bakes that are about having fun, learning new skills and, importantly, producing delicious food, rather than striving for perfection.

Glen Mutel Releases Food Journey's Of A Lifetime

Thu, 22 Dec 2022 06:00:02 +0000

Fully revised and updated throughout, this lavishly illustrated travel planner includes 29 brand-new food destinations, updated restaurant recommendations and revised top 10 lists. Few experiences are as satisfying as a chance to explore the world through food. Compiled from the expert travel writers at National Geographic, Food Journeys of a Lifetime scours the globe for the world’s best dishes, markets, and restaurants that are worth traveling far and wide to savor. Find the best of the best, including:

Tokyo’s famed fish market and its 226 Michelin-starred restaurants--the most of any city in the world
The ultimate Philly cheesesteak from the city of brotherly love
The perfect cup of tea in ChinaTop
The spice markets of Marrakech
The juiciest cuts of beef in Argentina
The freshest pasta in Italy

Dr Mike Roussell Talking Pistachios

Mon, 19 Dec 2022 11:00:03 +0000

Antioxidant-rich foods are regularly encouraged as part of a healthy lifestyle, and research suggests that a diet high in antioxidants may even help to reduce the risk of death. While certain fruits and vegetables are often thought of as high-antioxidant foods, a new study conducted by Cornell University and published in the journal, Nutrients, produced surprising results.

Pistachios have a very high antioxidant capacity, among the highest when compared to values reported in research of many foods commonly known for their antioxidant capacity, such as blueberries, pomegranates, cherries, and beets.

The researchers used the two different methods to measure the antioxidant potential of pistachios – Oxygen Radical Absorbance Capacity (ORAC) and Cellular Antioxidant Activity (CAA) – and found that pistachios have very high level of antioxidant activities.

Karen MacNeil The Wine Bible Third Edition

Sun, 11 Dec 2022 12:00:03 +0000

Karen MacNeil’s The Wine Bible has long been the most enlightening, comprehensive, and entertaining wine guide on the market—with over 800,000 copies in print, it is the bestselling wine book in America. And now it is completely revised and updated. Hailed as “America’s missionary of the vine” (Time), MacNeil is considered one of only a handful of experts with a global command of wine. THE WINE BIBLE, 3RD EDITION (Workman Publishing; October 11, 2022) brims with MacNeil’s knowledge and passion for the subject while artful, evocative descriptions bring each wine to life.

A white Bordeaux is “wonderfully herbal, the flavor could make you feel as though you were drinking a neon version of botanical herbs.” An Italian Barolo is “an ethereal comingling of damp forest floor, wild strawberries, dried herbs, pomegranate, and cardamom.” A German Riesling is “like some black hole of intensity, devouring matter around it and turning it into delicious stardust.” Transporting you from the cool, emerald green hills of Oregon’s Willamette Valley to the warm shores of the Mediterranean, MacNeil delves into the history, food, wineries, and flavors of each region.

Chef Alex Hitz Releases Occasions To Celebrate

Fri, 09 Dec 2022 06:00:03 +0000

Chef Erin Jeannie McDowell Releases Savory Baking

Tue, 06 Dec 2022 13:00:02 +0000

Harvest will be publishing SAVORY BAKING: Recipes for Breakfast, Dinner, and Everything in Between on October 11th from the New York Times bestselling author of The Book on Pie and The Fearless Baker, Erin Jeanne McDowell. Her latest delivers a mouthwatering guide to delicious baked goods for any time of the day.

SAVORY BAKING is the next best thing to a private baking and pastry class from star food stylist and baking expert Erin Jeanne McDowell, given in her signature fun and reassuring style. Not only are each of her recipes intensely crave-able, but they also offer inventive inspirations and variations for endless, out-of-the-box customizations and more flexibility.

Take her Buttermilk Biscuits, for instance, which comes together in a single bowl. You can cut them in different shapes-Erin prefers squares so there's no scrap dough left. And she suggests adding cheese (or fresh herbs or bacon) for bolder flavor. Or substituting the buttermilk with sour cream or crème fraiche for a je ne sais quoi tang.

Chapters span all day (and night) for freshly baked goods whenever the mood strikes:

Dr Julia Skinner Releases Our Ferminted Lives

Mon, 28 Nov 2022 06:00:02 +0000

In OUR FERMENTED LIVES: A History of How Fermented Foods Have Shaped Cultures & Communities, food historian and fermenting expert, Dr. Julia Skinner explores fermentation’s fascinating path through human history…. from the unexpected history of ketchup to the foundational role kimchi has played in building community…. to the surprisingly familiar taste of ancient Egyptian beer.

Part popular history, part cookbook, part fermentation how-to, Our Fermented Lives will give your listeners readers a new appreciation for the foods they love, and a new interest in the foods they haven’t tried yet.

Chef Jet Tila From The Halloween Cookie Challenge

Tue, 22 Nov 2022 06:00:02 +0000

From the intersection of Hollywood Boulevard and Normandie Avenue in the heart of Los Angeles to the Las Vegas Strip; from backyard cooking classes to battling legends on "Iron Chef America"-Jet Tila has carved a singular niche as a culinary storyteller. Thanks to his diverse background and education, Tila is as comfortable as chef and consultant as he is teacher and student in the art of food. His numerous accomplishments in the culinary world continue to grow. In 2013 alone, Tila has partnered with the Compass Group, the world's largest food-service company, to launch Modern Asian Kitchen, a new fast-casual Pan-Asian concept with locations nationwide. He is also set to separately open Kuma Snow Cream, a shaved-ice concept launching in Las Vegas this spring, all while continuing to build on his extensive national TV and radio appearances as a guest judge on "Chopped," as well as hosting his own radio show on KLAA in Los Angeles.

Tila grew up in his family's restaurant kitchens and markets in Los Angeles, home to the world's largest Thai population outside of Thailand. As a boy, he spent time learning the ancient traditions of Asian cuisine from his Cantonese grandmother and working in the famed Bangkok Market, which opened in 1972, and Royal Thai restaurant, which opened in 1978. "I call it birth luck," he says. "I was born into the 'first family' of Thai food in Los Angeles. My parents came here separately in 1966 and went on to open the first restaurants and grocery stores in this country and I was the kid doing homework in the back corner of the restaurant."

Chelsea Monroe Cassel Releases The Star Trek Cookbook

Wed, 16 Nov 2022 06:00:02 +0000

Best-selling cookbook author and food stylist Chelsea Monroe-Cassel, as a lifelong artist and fan of Fantasy, found an outlet for her multifaceted creativity with the Game of Thrones food blog Inn at the Crossroads. It was so successful that it quickly spawned an official cookbook, which received rave reviews from fans and critics alike. Last fall, Chelsea was prominently featured by The New York Times in an in-depth exploration of franchise cookbooks, where she discussed the unique appeal of cult culinary cookbooks and explained that THE STAR TREK COOKBOOK (Gallery Books; Hardcover; On-Sale September 20, 2022), “is a form of escapism that appeals to extra senses.” Like the literature she loves, Chelsea’s work is a synthesis of imagination and historical research. Chelsea is the coauthor of A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook and the author of World of Warcraft: The Official Cookbook, Star Wars: Galaxy’s Edge: The Official Black Spire Outpost Cookbook, Firefly: The Big Damn Cookbook, and The Elder Scrolls: The Official Cookbook.

Chef Dennis Littley From Ask Chef Dennis

Wed, 19 Oct 2022 05:00:02 +0000

Dennis Littley is the founder and CEO of Ask Chef Dennis Productions
where he runs one of the most successful food blogs in the world.
With over one million followers on social media and almost 10 million
page views annually, he has built a loyal following that use his recipes and

cooking tips in their home kitchens to feed their family and friends easy-to-
make restaurant-style dishes at a fraction of the cost of eating out.

Chef Dennis also works with travel companies and cruise lines showcasing
their travel opportunities as he shares his travel adventures and the
deliciousness he’s enjoying as he travels the world.

Tiffany Derry From The Great American Recipe

Sat, 15 Oct 2022 05:00:02 +0000

The Great American Recipe is a new eight-part uplifting cooking competition that celebrates the multi-culturalism that makes American food unique and iconic. The series gives talented home cooks from different regions of the country the opportunity to showcase their beloved signature dishes, share their stories and compete to win the national search for “The Great American Recipe.” Judges Tiffany Derry, Leah Cohen and Graham Elliot encourage and support the contestants along the way.

Ten home cooks from around the country are tasked with preparing two dishes based on that week’s theme. Each recipe is judged on taste, presentation, execution and how well it showcases the theme. One contestant will be eliminated each week until the season finale when the three final cooks will compete for their dish to be named “The Great American Recipe.”

Play It Forward Episode 506 Alejandra Ramos From The Great American Recipe

Sat, 08 Oct 2022 05:00:02 +0000

This is Play It Forward. Real people. Real stories. The struggle to Play It Forward Episode 506 Alejandra Ramos The Great American Recipe
THE GREAT AMERICAN RECIPE is a new eight-part uplifting cooking competition that celebrates the multiculturalism that makes American food unique and iconic. Hosted by Alejandra Ramos, the series gives talented home cooks from different regions of the country the opportunity to showcase their beloved signature dishes, share their stories and compete to win the national search for “The Great American Recipe.” Judges Leah Cohen, Tiffany Derry and Graham Elliot are on hand to encourage and support the contestants along the way.

Marcus Bridgewater Releases The Book How To Grow

Thu, 15 Sep 2022 20:00:02 +0000

Amanda Rettke Releases The Book Homestead Recipes

Sat, 23 Jul 2022 05:00:02 +0000

Amanda Rettke's new cookbook HOMESTEAD RECIPES: Midwestern Inspirations, Family Favorites, and Pearls of Wisdom from a Sassy Home Cook (on sale: April 12, 2022) is the PERFECT Mother's Day gift for the mothers, grandmothers, sisters, daughters, mother figures, etc. in your life.

In HOMESTEAD RECIPES, Amanda (who has a combined following of 8.5m+ followers across all social platforms) shares 110 of her delicious & accessible recipes for all types of meals, with chapters for breakfast, casseroles, soups, appetizers, ground beef, chicken, pork, vegetables, salads, bars, desserts, and cookies.

Play It Forward Episode 452 With Chef Andre Rush Call Me Chef Damnit

Wed, 22 Jun 2022 08:00:02 +0000

This is Play It Forward. Real people. Real stories. The struggle to Play It Forward Episode 452 with Chef Andre Rush
Former White House Chef Andre Rush is set to release his debut memoir "Call Me Chef, Dammit!: A Veteran's Journey from the Rural South to the White House" on April 19, 2022, via Harper Horizon. The book chronicles Chef Rush's fight against poverty, racism, gender norms, and PTSD to become a master sergeant, celebrity chef, and a leading advocate for mental health awareness and suicide prevention among active US military members and veteran's organizations.

Chef Rush became an overnight sensation in 2018 after a photograph of his now-famous 24-four-inch biceps--the by-product of 2,222 daily push-ups--went viral. From his childhood working on a farm, to developing into a gifted athlete and artist, to his joining the Army, Chef Rush has dedicated his life to serving others. During his 24-year military career, his reputation as an award-winning cook eventually led him to the White House, where he served under four United States presidents¬--Presidents Bill Clinton, George W. Bush, Barack Obama and most recently, Donald Trump.

Play It Forward Episode 444 Adam Richman Adam Eats The 80's

Fri, 10 Jun 2022 05:00:04 +0000

This is Play It Forward. Real people. Real stories. The struggle to Play It Forward Episode 444 with Food Guru Adam Richman
Season three of popular nonfiction series "The Food That Built America" will satisfy viewer's appetites by sharing the origin stories of a new group of bold pioneers behind America's most iconic food empires such as Orville Redenbacher, Ettore "Chef" Boiardi, Wally Amos, Debbi Fields and Tom Carvel among others. Before these brands became household names, they came from brilliant - sometimes ruthless - visionaries who revolutionized food and changed the culinary landscape of America forever. Through dramatic recreations, fascinating facts, and expert commentary, this season delves into the unbelievable stories of grit, creativity and determination by these culinary entrepreneurs whose unrelenting innovation helped them come out on top.

Abel Fried Jesus Gonzales From Deep Fried Dynasty On A&E

Wed, 25 May 2022 05:00:03 +0000

A&E's "Deep Fried Dynasty" is all about the big personalities behind the mouth-watering food at the State Fair of Texas. These grease-soaked geniuses have just 24 demanding days to turn deep fried delicacies into major profits. They create the dishes that define the event. Wild and creative bites like Deep Fried Butter, Crispy Crazy Corn, Toffee Coffee Crunch Cake, and Fried S'Mores. The series is an inside look at how these imaginative foods come to life and the millions of dollars on the line for these family-run small business. Each team is on a mission to stand out and rake in profits from tens of thousands of fair attendees. It's the American Dream, deep-fried, chocolate covered, and wrapped in bacon.

Chef Marcela Valladolid Releases The Book Cocinando On Cook Street

Wed, 04 May 2022 08:00:03 +0000

Family is where the heart is, and the heart is our kitchen.

Inspired by her own Mexican ancestry and culture, chef Marcela Valladolid's children's cookbook leads readers through the magic and legacy of her family recipes. From homemade chili-lime chips and fresas con crema to arroz rojo and carne asada tacos, there's a recipe for every person and occasion. Everyone will have the opportunity to cook and taste a little bit of Mexico!

This bilingual English-Spanish cookbook will also inspire children to familiarize themselves with the kitchen and use the step-by-step recipes as building blocks for their own logical thinking. They'll learn to stir, whisk, and beat as they make their way around Marcela's kitchen.

This hardcover cookbook is perfect for the most amateur of cooks to the most experienced of helpers, and it'll inspire everyone to learn about the importance of multigenerational families and the recipes we carry with us from the kitchen into our lives.

Play It Forward Episode 416 With Dan Whalen Nachos For Dinner

Wed, 20 Apr 2022 05:00:03 +0000

This is Play It Forward. Real people. Real stories. The struggle to Play It Forward Episode 416 with Dan Whalen author of Nachos For Dinner.
NACHOS FOR DINNER takes the spirit of this treasured appetizer as an easy, versatile crowd-pleaser, combining crunchy, melty, and flavorful elements to create something different for every night of the week, with little to no clean-up! In Whalen’s world, everything can be nachofied—from soups and salads to desserts.

The book opens with the building blocks for assembling your own nachos —cheese sauces (including a vegan “cheese” recipe); sauces like salsas, slaws, guac, and crema; and toppings from beans to curry chickpeas, fajita-style veggies, and crispy roasted potatoes, to glazed tofu, carnitas, baked tomatillo chicken, shrimp, cod, salmon, and even poke and ceviche.

Chef Jeremy Ford and Chef Justin Sutherland From Fast Foodies On TRU TV

Wed, 13 Apr 2022 05:00:02 +0000

The hit cooking reality series, Fast Foodies returns to truTV for a brand-new season featuring new celebrity judges and mouthwatering delights. In each episode of the deliciously fun cooking competition series, three celebrity chefs compete to perfectly recreate and then skillfully reimagine a celebrity guest’s favorite fast-food dish. These culinary masters come prepared to showcase their love of pop culture, fast-food legends and their expert skills to win the “Chompionship Trophy.”

Season one episodes featured Joel McHale tasked the chefs to re-create a Chicago-style hot dog from Portillo’s, while James Van Der Beek challenged them to duplicate In-N-Out Burger’s classic burger and fries. This season, celebrity guests include Jesse Tyler Ferguson (Modern Family); Horatio Sanz (Saturday Night Live); Chris Jericho (All Elite Wrestling); comedian Nikki Glaser and returning fan favorite Joel McHale (Community).

Chef Jeremy Ford is known nationwide for his win on Bravo's Top Chef. He developed a love for cooking at a young age after reconnecting with his maternal grandmother who passed down a lifetime’s worth of knowledge on Italian cuisine. On the heels of his Top Chef win, Ford partnered with Grove Bay Hospitality Group, a Miami-based restaurant group, to open his first restaurant in 2017 – Stubborn Seed in Miami Beach, where he is currently the executive chef and partner. In 2021, Ford starred alongside chefs Justin Sutherland and Kristen Kish as host of truTV’s Fast Foodies.

Patricia Bannan Releases The Book From Burnout To Balance

Thu, 07 Apr 2022 05:00:04 +0000

You thought you just had to get through the holidays then everything would calm down. Then once you started your New Year’s Resolution everything would fall into place. Somehow it is always just “one of those days”. Right? But when “one of those days” turns into weeks, then months, then longer, you start to feel like you’re drowning. Stress, anxiety, depression, and fatigue come creeping in. Your immune system goes haywire, your sleep schedule goes out the window, and your brain feels like it’s turning to mush.

You know that something must change, but when you’re spending all your energy just trying to keep your head above water, change feels impossible. Welcome to burnout.

Like millions of women nationwide, nationally recognized registered dietitian nutritionist Patricia Bannan, MD, RDN, knows firsthand what it feels like to experience burnout—and she’s here to help you break the cycle.

Play It Forward Episode 405 With Dr Ian Smith Burn Melt Shred

Sat, 02 Apr 2022 05:00:02 +0000

This is Play It Forward. Real people. Real stories. The struggle to Play It Forward Episode 405 with Dr. Ian Smith creator of Burn Melt Shred.
#1 NY Times bestselling author Dr. Ian Smith has created a special New Year program, BURN MELT SHRED, to help everyone lose weight without feeling like they're actually on a plan.

In BURN MELT SHRED, Dr. Ian's new 8-week plan helps people burn calories, melt fat and shred those unwanted pounds. Dr. Ian has written numerous weight loss books, but this is the first that he has specifically targeted for the New Year surge and one that comes while we're still in the midst of a pandemic that has unfortunately seen waistlines substantially expand.

Play It Forward Episode 401 With Chef Kristen Kish From Fast Foodies

Fri, 25 Mar 2022 09:00:03 +0000

This is Play It Forward. Real people. Real stories. The struggle to Play It Forward Episode 401 with Chef Kristen Kish from Fast Foodies on TruTV.
The hit cooking reality series, Fast Foodies returns to truTV for a brand-new season featuring new celebrity judges and mouthwatering delights. In each episode of the deliciously fun cooking competition series, three celebrity chefs compete to perfectly recreate and then skillfully reimagine a celebrity guest’s favorite fast-food dish. These culinary masters come prepared to showcase their love of pop culture, fast-food legends and their expert skills to win the “Chompionship Trophy.”

Play It Forward Episode 395 With LeAnne Brown Good Enough

Sat, 12 Mar 2022 10:00:02 +0000

This is Play It Forward. Real people. Real stories. The struggle to Play It Forward. Episode 395 with author and chef Leann Brown creator of Good Enough.
A groundbreaking cookbook that approaches food and cooking through the lens of self-care, mental health, and self-forgiveness. Virtually everyone has been there: eating handfuls of nuts over the sink and cold pizza for breakfast, lacking the motivation to pull together a meal even when there are groceries in the refrigerator. After publishing Good and Cheap, Brown found herself in that exact tailspin. The joy she had once found in cooking evaporated, the kitchen became a place of stress, and Leanne fell into a pattern of using guilt and fear to get herself to face the day. Something had to change. What changed, and how, is the journey of Good Enough.
Whereas Good and Cheap tackles budget as an obstacle to eating well, Good Enough tackles the emotional barriers. Brown aptly observes that one huge hurdle to feeding ourselves can be believing we are not worth the effort it takes to cook. But Brown maintains that we all deserve to eat well every day (even if that means having a cheese plate for dinner), and she shows us how.

Roanne Van Voorst raw Releases The Book Once Upon A Time We Ate Animals

Wed, 09 Mar 2022 06:00:03 +0000

Though increasing numbers of people know that eating meat is detrimental to our planet’s health, many still can’t be convinced to give up eating meat. But how can we change behavior when common arguments and information aren’t working?
Attempts to moralize with endless facts and statistics haven’t truly changed the conversation, behavior, or the impact. This in turn spurred acclaimed author and anthropologist ROANNE VAN VOORST to try another approach and to tackle the topic from the future first, in ONCE UPON A TIME WE ATE ANIMALS
In her paradigm-shifting book, van Voorst imagines a world in which most of us live a plant-based lifestyle, where we no longer use animals for food, clothing, or other items.
A massive shift is already taking place - everything van Voorst covers in this book has already been invented and is being used today by individuals and small organizations worldwide.
ONCE UPON A TIME WE ATE ANIMALS shows us what a more animal and environmentally friendly world would look like, but also what the consequences would be for our economy, climate, health and culture once a plant-based lifestyle is more widespread.

Chef Stuart OKeefe and Amy Phillips Releases The Book Cook It Spill It Throw It

Wed, 16 Feb 2022 06:00:04 +0000

Celebrity chef Stuart O'Keeffe and comedian Amy Phillips razz the Real Housewives in this gorgeous cookbook filled with recipes inspired by iconic moments in the franchise's rich history. With a foreword by Andy Cohen.

"Cook It, Spill It, Throw It is an immersive, one-of-a-kind experience in a world we can't escape (but let's face it, we don't want to!)." -from the foreword by Andy Cohen

Trends come and go, but watching rich women drink and catfight is forever. Which is why after more than a decade of airing, the Real Housewives phenomenon continues to reign supreme in the pop culture stratosphere. Week after week, season after season, loyal fans watch the thrilling drama-the backstabbing, the gossiping, the screaming, the table flipping, the wine tossing-unfold.

Cook It, Spill It, Throw It is a cookbook created specifically for Housewives fans. Chef Stuart O'Keeffe and comedian Amy Phillips-long-time devotees themselves-have dreamed up an inviting menu served with a side of delicious snark.

Inspired by the series and its stars, the dishes and drinks evoke familiar moments of chaos from the franchise. Whether you're looking to make Ponytail Pulled Pork, or you want to comfort a friend in the Caicos with Eggs a Lu'Francais, there's a meal for you-and there are definitely plenty of drinks (including Henny-thing Can Happen and the classic Singer Stinger Sipper).

Featuring gorgeous original photography and equally gorgeous recipes, Cook It, Spill It, Throw It is the must-have cookbook and companion for every Housewives addict.

Daniel Shumski The Book How To Sous Vide

Wed, 09 Feb 2022 06:00:03 +0000

Once used only by professional chefs, sous vide—a technique in which food is sealed in a bag and then cooked in a bath of warm, circulating water—is now taking off with home cooks. The reason is simple—you can pick up a top-rated circulator (the device needed to cook sous vide) for about a hundred bucks, and in no time start enjoying perfectly cooked steaks, custardy eggs, vegetables at the peak of flavor and bite, and more.
But you will need help, which is where Daniel Shumski comes in. Just as he tamed the once intimidating pressure-cooker-on-steroids in his bestselling How to Instant Pot, Shumski now offers How to Sous Vide, a friendly, rigorously tested guide that demystifies cooking sous vide at home.

First, Shumski gives readers all the knowledge they need to start—how to use the circulator, set up a water bath, seal food inside the bag, and dial in precise cooking times and temperatures for every ingredient.

Following are delicious, inventive recipes, plus amazing hacks (how to sous vide cold-brew coffee!), that take full advantage of this revolutionary technique: Carnitas-Style Pork Shoulder, Miso-Butter Carrots, Chili-Garlic Shrimp—even incredible desserts cooked in a jar, like Berry-Chocolate Cheesecake and Salted Dulce de Leche. And suddenly you’re cooking at a whole new level.
In the book that has 100+ imaginative recipes, How To Sous Vide is a friendly, accessible guide that democratizes the sous vide technique, no matter your comfort level in the kitchen.

Chef Kelsey Murphy Winner of MasterChef Season 11

Wed, 22 Dec 2021 08:00:03 +0000

Kelsey Murphy is the winner of MasterChef Season 11. The mother and Indianapolis local impressed host and judges Gordon Ramsay, Aarón Sánchez and Joe Bastianich, taking home the title of "MasterChef" and the $250,000 grand prize in the grand finale.

The season 11 winner specializes in Modern American Cuisine, bringing together flavors from all ethnicities that make up this country. Her elegant and inventive plating styles elevate her dishes to works of art. After taking home the prize, she is jumping headfirst into her culinary career, leaving her job as a Physical Therapist to focus on food full time.

Richard A Williams Releases The Book Fixing Food

Fri, 29 Oct 2021 04:30:18 +0000

FIXING FOOD breaks open the FDA and tells the stories of what really happens behind closed doors. Through these stories, Dr. Williams explains why one out of every six Americans gets food poisoning every year (CDC). In fact, every year, at least for the last decade, FDA cites this same number to justify their budget request to Congress. It also discusses why two thirds of us are overweight or obese and why, by 2030, despite FDA’s nutrition labeling, one out of every two Americans is expected to be obese.

To solve these problems, Dr. Williams discusses new tools coming from private entrepreneurs that will help consumers eat more safely and healthier. Some of the issues addressed include: food safety, Hazard Analysis Critical Control Points, nutrition, epidemiology, food labeling, FDA history, bureaucracy, risk and safety analysis, benefit-cost analysis, rent seeking, regulations, government performance and Executive Orders.

Scott Conant Releases The Book Peace Love And Pasta

Thu, 07 Oct 2021 09:00:06 +0000

Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen, Scott's most personal and accessible cookbook to date, delves into the evolution of how his cooking has changed throughout his career, and how he has established the strongest connection he's ever had to his food as a result of his deep relationship with his family. Previously living a life continuously on the road, like so many of us, during the pandemic Scott embraced the unprecedented opportunity to be at home and cook with (and for) his family every day. This change actually affected the direction of Peace, Love, and Pasta which is now a celebration of the art of cooking for love. The book showcases the foods Scott grew up with and those he makes for his loved ones today, offering restaurant-quality meals that emphasize the beauty of simple, fresh and flavorful Italian dishes. It also includes authentic Turkish recipes as an homage to his wife, Mel's, heritage and the meals that are a staple in their home. Recipes from Peace, Love, and Pasta include:

*A guide to handmade pastas such as Scott's famed signature Pasta Pomodoro made with fresh basil and tomatoes, butter, and olive oil

* Simple staples, from Scott's Broccoli Rabe Pesto to his Roasted Garlic, Parmigiano-Reggiano, and EVOO Spread

* Must-try seafood dishes such as Hamachi Crudo with Ginger Oil and Finger Limes and a delicious, brothy flavor bomb called Branzino Alla'acqua Pazza that combines branzino with lobster, spices, herbs and heat

* Perfectly cooked meats such as the Prime Rib with Parmigiano-Reggiano Popovers and Dijon and Demi-Glace Glazed Leg of Lamb with Lemon-Herb Crust

* Dishes for the whole family inspired by Scott's daughters, ranging from Ayla's Truffle Tajarin and Karya's Ricotta Raviolini with Melted Baby Tomato Sauce

* A detour to Turkish home cooking inspired by Scott's wife, Mel, and her family's recipes including Börek, two ways, Cevizli Kömeç (Walnut Bread), Manti, et al

Peace, Love, and Pasta also includes recipes for breakfast, soups, sides, salads, antipasti, and sweets

Matt Siegel Releases The Book The Secret History Of Food

Fri, 24 Sep 2021 07:00:09 +0000

It's hard to imagine a time when food was more central to our collective imagination than it is today. These days, what and where we eat says as much about us as the clothes we wear or the places we live; meanwhile, social media has allowed us to project and share our private food experiences with the world as never before.

But our fixation is not new. "As a species, we're hardwired to obsess over food," Matt Siegel explains in THE SECRET HISTORY OF FOOD: Strange but True Stories About the Origins of Everything We Eat (Ecco; On sale August 31, 2021; $27.99). But how much do people really know about the origins-and modern implications-of their favorite (or not so favorite) foods? In this fascinating and irreverent tour through history, he sets out "to uncover the hidden side of everything we put in our mouths."

Are our taste preferences really ours, or were they influenced by the food our mothers ate during pregnancy? How did corn evolve from an inedible weed to a staple of the world economy and an ingredient in everything from gasoline to pan coatings-and did we really domesticate corn, or did corn domesticate us? Are our modern food choices emotionally satisfying us or making us miserable? And why are humans the only animals masochistic enough to enjoy the burn of chili peppers (a food that, ecologically speaking, specifically evolved to repel us)?

Siegel also probes subjects ranging from the myths-and realities-of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality-tales. He even makes a well-argued case for how ice cream helped defeat the Nazis and how the nickname honey might be better suited for toxic ex-lovers than for people we care about.

THE SECRET HISTORY OF FOOD is a rich and satisfying exploration of the historical, cultural, scientific, sexual and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef's knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, THE SECRET HISTORY OF FOOD is essential reading for all foodies.

Dr Michael Crupain Now Out The What To Eat When Cookbook

Fri, 06 Aug 2021 11:00:18 +0000

The summer is finally here after what has felt like the longest darkest winter in memory. With the warmer weather, many of us want to spend more time outdoors exercising and picnicking while working off the Quarantine 15. While there is no specific Pandemic diet, there are some ways of eating that can help put us on the road to better health. Intermittent fasting which limits your eating to a set window of hours each day is one way to say goodbye to counting calories and sacrificing flavors and say hello to recipes that combine both health and taste!

The healthy form of intermittent fasting is the ‘When Way: Eat when the sun is up and fast when the sun is down”. That is what we learned in acclaimed lifestyle guide, What to Eat When, a groundbreaking title written by Dr. Michael Roizen and Dr. Michael Crupain. In their highly anticipated sequel, What to Eat When Cookbook, the doctors put their brains together to create more than 135 recipes –developed by Chef Jim Perko and the culinary medical team at the Cleveland Clinic-many great for barbecue or backyard parties-that will allow readers to put their science-based eating with intermittent fasting plan into practice.

Bobbie Thomas Adds Joy To The Power Of Style

Fri, 23 Jul 2021 05:00:03 +0000

The stressful demands of our daily lives can be overwhelming. Taking a little “me” time each day is vital to reduce stress levels, improve concentration and stay productive. To this end, beauty & style expert Bobbie Thomas has a number of simple self-care tips for your viewers to pursue joy on a daily basis. According to Bobbie -- author of the best-selling book, The Power of Style and Style Editor for NBC’s TODAY show – it’s most important to put YOU on your to-do list.

Hear Bobbie discuss:

•How to find more “me time” each day to refresh your batteries.
•How to reset or refresh your daily routine to help boost your mood.
•Simple beauty boosters to look and feel your best this spring and summer.
•Self-care suggestions for mood-boosting “me-time.”
•Joyful snacking tips including a better chocolate break.

And on the topic of a better chocolate break, Bobbie can discuss the launch of Joy Bites, Russell Stover’s first assortment of No Sugar Added chocolate bars. Born from the belief that everybody deserves a little bite of joy every day, Joy Bites by Russell Stover began with a commitment to carefully selected ingredients, kind practices, and wrapping Joy Bites in 100% recyclable materials, playing a part in the worldwide focus on sustainability. Made with stevia extract, Joy Bites is crafted with no artificial flavors or preservatives, no added colors, and of course, no added sugar. Joy Bites cater to chocolate lovers everywhere including those who may be following a keto-inspired lifestyle.

Author of the best-selling book, The Power of Style, Bobbie Thomas has shared fashion, beauty, and feel-good advice in nearly 1000 segments as the Style Editor for NBC’s TODAY show over the past 15 years. Although her television career started on the red carpet for E!, the former co-host of the Style network’s Fashion Police and national columnist began her work as a rape crisis counselor. Uniquely understanding that “beauty comes from the strength within,” Bobbie has worked tirelessly with major brands and organizations such as Step Up, Make a Wish, The Beauty Foundation, and more, to promote positive campaigns, instill self-confidence, and encourage people to use style as a powerful voice.

Dr Melina Jampolis Releases The Book Spice Up Live Long

Sat, 17 Jul 2021 11:00:16 +0000

You already know spices can add more flavor to your food, but did you know they can also improve your health and possibly help you live longer? It's time to pull down those bottles collecting dust on your spice rack and put them to proper use. In Spice Up, Live Long: A Guide To Using Herbs And Spices To Live A Longer, Healthier And More Vibrant Life, you'll learn exactly how to do that. and why these superfoods just might help you guard against disease. While no herb or spice is a cure or "magic pill," almost all of them are rich in antioxidants and have natural antiinflammatory properties that can potentially reduce your risk of many of the common diseases of aging. Coupled with the anti-inflammatory diet recommended in the book, adding more spice to your life and plate can improve your overall health. This book breaks down the research in easy-to-understand terms, while giving greater insight into the world of herbs and spices.

Lindsay Gardner Releases The Book Why We Cook

Sat, 06 Mar 2021 09:00:15 +0000

Within the pages of this beautiful book, author and illustrator Lindsay Gardner shines a spotlight on the inspiring achievements of women in food today. From Food52 cofounders Amanda Hesser and Merrill Stubbs to The Chew host Carla Hall to slow food activist and chef Deborah Madison, soba maker and sake sommelier Mutsuko Soma, food journalist Ruth Reichl, community organizer Shakirah Simley, and more, Why We Cook celebrates those who are dedicated not only to their craft, but to supporting other women within the industry.

Alongside the text are Gardner’s vibrant and gorgeous watercolor illustrations that bring these women to life. Meet changemakers, like Cristina Martinez, a chef who emigrated from Mexico and who brings her Philadelphia community together through food while using her platform to champion immigrants’ rights; and Leah Penniman, who describes a day in her life on Soul Fire Farm, which she co-founded to combat racism in the food system. Evocative reflections on food and memory, like Rachel Khong's ode to her mother's love of fruit. And narrative recipes, like restaurateur Nicole Ponseca's Bibingka. The result is an inspiring, empowering, and moving celebration of the place where food meets feminism.

Lindsay Gardner is an illustrator and artist who lives in Oakland, California, with her husband and two daughters (her two favorite sous chefs). Originally from Grand Rapids, Michigan, her penchant for stories and art led her to study American literature and art at Middlebury College and to earn her MFA in painting from San Francisco Art Institute. Her illustrations have appeared in cookbook and editorial projects, advertising campaigns, and stationery and interior design collaborations, and have been featured on Eatingwell.com and in Flow and Uppercase magazines, among others.

Phil Rosenthal From The TV Show Somebody Feed Phil

Thu, 14 Jan 2021 11:00:21 +0000

Phil Rosenthal, creator of the hit CBS comedy, "Everybody Loves Raymond" and star of the award-winning "Somebody Feed Phil" Netflix food and travel show, has also launched his "Somebody Feed the People" campaign, providing meals to voters at the polls this election season.

"Somebody Feed Phil" returns to Netflix for a fourth season (see trailer here) on Friday, Oct. 30 and features Phil traveling to all new destinations, including Rio de Janeiro, San Francisco, Singapore, The Mississippi Delta, and Hawaii. Season Four comes on the heels of the immensely popular Season Three, which premiered on May 29, 2020 and became Netflix's #5 most watched unscripted program for the month of June. "Somebody Feed Phil" has garnered two Primetime Emmy Award nominations, including Outstanding Unstructured Reality Program and Outstanding Original Main Title Theme Music. The show also won a 2020 Critics Choice Real TV Award for Best Travel/Adventure Series. Additionally, the show has been honored as having "More Heart and Humanity Than Any Other Netflix Food Show" and Phil "Having More Fun Eating Food Than Anyone."

Ralph Nader Releases The Ralph Nader And Family Cookbook

Thu, 25 Jun 2020 00:00:02 +0000

Ralph Nader is best-known for his social critiques and his efforts to increase government and corporate accountability, but what some might not know about him is his lifelong commitment to healthy eating. Born in Connecticut to Lebanese parents, Nader's appreciation of food began at an early age, when his parents, Rose and Nathra, owned an eatery, bakery, and delicatessen called the Highland Arms Restaurant. The family eschewed processed foods and ate only a moderate amount of lean red meat. Nowadays, the Mediterranean diet is considered one of the healthiest on the planet, but in the 1930s and '40s of Nader's youth it was considered by many Americans as simply strange. Luckily for Nader and his siblings, this didn't prevent their mother, Rose, from serving the family homemade, healthy meals-dishes from her homeland of Lebanon. Rose didn't simply encourage her children to eat well, she took time to discuss and explain her approach to food; she used the family meals to connect all of her children to the traditions of their ancestors.

The Ralph Nader and Family Cookbook shares the cuisine of Nader's upbringing, presenting Lebanese dishes inspired by Rose's recipes that will be both known to many, including hummus and baba ghanoush, as well as others that may be lesser known, such as kibbe, the extremely versatile national dish of Lebanon, and sheikh al-mahshi-"the 'king' of stuffed foods." The cookbook includes an introduction by Nader and anecdotes throughout.

The Ralph Nader and Family Cookbook will entice one's taste buds, while sharing a side of Ralph Nader that may not be commonly known, though will not surprise anyone familiar with his decades of activism and involvement in consumer protection advocacy.

Kris Bordessa Releases The Book Attainable Sustainable

Thu, 18 Jun 2020 08:00:04 +0000

Packed with delicious recipes, natural remedies, gardening tips and crafts, Attainable Sustainable: The Lost Art of Self-Reliant Living (published by National Geographic) makes green living accessible to all. In this essential guide, eco-expert Kris Bordessa compiles new tricks and top tips based on her beloved blog, Attainable Sustainable — including the number-one secret to living naturally (Hint: It’s all about attitude!). Filled with 350 color photographs, 50 recipes and 75+ DIY projects, this comprehensive home reference contains modern know-how for getting back to basics — whether you live in the city, the country or the suburbs. Guided by step-by-step photos and Bordessa’s contagious good humor, you’ll learn earth-friendly lifestyle tips, including how to start your own garden, make your own cleaning supplies and plant heirloom vegetables you can’t find at the supermarket. With a little flour in your hair and wear and tear on your hiking boots, you’ll also learn how to cook from scratch, improve your health and practice essential wilderness skills.

Bonnie Taub Dix Talking California Strawberries

Tue, 16 Jun 2020 00:00:11 +0000

Bonnie Taub-Dix, MA, RDN, CDN is the award-winning author of, Read It Before You Eat It – Taking You from Label to Table, and creator of the website and blog called, BetterThanDieting.com. Bonnie is a media personality, media trainer for RDs, motivational speaker and journalist whose messages are laced with her culinary passion as a foodie and her wit and wisdom as a mom. She is a Health & Wellness Contributor for TODAY.com, US News & World Report, and Livestrong.com and her stories, quotes, and interviews have appeared on thousands of television, radio, print and online platforms. Bonnie is a recipient of The Academy of Nutrition and Dietetics prestigious Media Excellence Award. Her favorite pastime is cooking in the kitchen with her family! Even more important than some subjects you learn in school...Bonnie has set an example when setting her table by teaching her kids that nutritious and delicious can exist on the same plate.

Dr Ian K Smith Releases The Book Mind Over Weight

Tue, 26 May 2020 19:00:19 +0000

Every day of every year, thousands of people start some type of weight loss/transformation journey. There are millions of diet plans out there, but very few that address the key to weight-loss success: what goes on inside your head.

Now, Dr. Ian Smith, bestselling author of SHRED and the Clean & Lean series, brings us a vitally important guide to stay on track to lose weight for good: MIND OVER WEIGHT: Curb Cravings, Find Motivation, and Hit Your Number in 7 Simple Steps (St. Martin's Press; April 7, 2020; $19.99).

While eating the right food and exercising is critical to weight loss success, MIND OVER WEIGHT helps readers win the battle by getting everything in order above the neck. It will guide readers to:

· Unlock Your Motivation

· Set the Right Goals and Choose the Right Plan to Achieve them

· Crush the Cravings

· Build and Maintain Confidence

· Create a Winning Environment

· Fix Your Food Relationship

An easy read with concrete steps readers will be able to follow, each chapter ends with a takeaway action item for readers to complete, to help create an overall strategy for body and life transformation.

In a departure from his bestselling previous books, MIND OVER WEIGHT contains a plan that deals with food, exercise, and weight loss, but one that doesn't contain an actual diet plan. What it does contain, and what needs to come before the nutrition plan, is the simple steps one can follow to get their mind in the right place. "Regardless of how good a plan might be," says Dr. Ian, "It's not going to be effective if someone can't stick to it or they doubt their ability to succeed."

A perfect companion to any diet program, MIND OVER WEIGHT will help readers maximize their adherence to a plan and ultimately, their results. Not only do these simple strategies apply to weight loss, but also to improving one's life overall.

Dan Buettner Releases The Cook Book The Blue Zones Kitchen

Fri, 08 May 2020 19:00:05 +0000

If you want to live to a healthy 100, eat like healthy people who’ve lived to 100. In his highly anticipated cookbook debut, three-time New York Times bestselling author Dan Buettner has gathered 100 recipes for longevity from the blue zones: the places around the world where people live the longest, healthiest lives.

Building on 15 years of dedicated research, Buettner has used his findings from the blue zones to launch the largest preventative health program in America, implementing 50 Blue Zones Projects in cities across the nation to help people live longer and healthier lives. Buettner’s initiatives have improved the health of more than 5 million Americans to date.

In his latest book, The Blue Zones Kitchen: 100 Recipes to Live to 100 (published by National Geographic), Buettner traveled to blue zones — Ikaria, Greece; Loma Linda, California; Sardinia, Italy; Okinawa, Japan; and the Nicoya Peninsula in Costa Rica — to discover the traditional diets that yield the world’s longest-living, healthiest people. His book blends recipes, cooking methods, ingredients and the science of how to live longer and better. The Blue Zones Kitchen offers recipes for every taste — Italian, Greek, Asian or Latin American. Delicious meals for healthy living such as fennel potpie from Ikaria — whose residents suffer the world’s lowest rates of dementia — to Sardinia, where the nine members of the Melis family have lived a collective 861 years — a Guinness World Record, eating the same exact lunch for nearly every day of their lives – minestrone.

Josh Macuga From History Channel's Eating History

Thu, 16 Apr 2020 19:00:21 +0000

As long as people have been eating, they’ve been preserving food by salting, smoking, jarring, fermenting and canning, but every food has an expiration…or does it? Many foods from our past still exist sealed in their original packaging -- buried in bunkers, rotting in cellars, forgotten in fridges, or collecting on shelves. Potentially dangerous to eat, it’s being rediscovered, shared and traded amongst passionate collectors to see if it really has survived the test of time.

In HISTORY’s new unscripted series Eating History, vintage food experts Josh Macuga and Old Smokey embark on a quest to uncover, unbox and eat the oldest, most nostalgic, and shocking foods to have survived history. They take viewers back in time to find foods believed to have been lost to the past, and discover which eats have conquered time, revealing forgotten eras and the stories they hold as they explore history through old food.

Historical eats unsealed this season include a vintage box of Wheaties from 1947, 1940s-era canned grasshoppers, Korean War rations, Star Wars C3PO’s cereal from 1984, 1940s-era Pepsodent toothpaste, vintage NASA rations, and even the notorious 80s flop, New Coke to name a few.

Andrew Zimmern From MSNBC's What's Eating America

Tue, 18 Feb 2020 05:00:12 +0000

What's Eating America, hosted by four-time James Beard Award-winning TV personality and chef Andrew Zimmern, which premieres on Sunday, February 16 at 9 p.m. ET with a special two-hour long episode featuring fellow award-winning chef and humanitarian José Andrés.
In each of the series' five episodes, Zimmern travels the country to explore some of the most provocative political issues impacting Americans today - immigration, climate change, addiction, voting rights and healthcare - through the lens of food. Zimmern seeks out the inspiring stories of individuals most affected by these issues, and those seeking to change them:
Sunday, February 16 from 9-11 p.m. ET: "Who's Feeding America" - In the first episode, Zimmern is joined by Andrés to reveal the role immigrants play in putting food on America's table. Throughout the premiere, Zimmern and Andrés go behind-the-scenes to unravel U.S. immigration policies and how the food industry utilizes migrant and immigrant labor on a daily basis.
Sunday, February 23 from 9-10 p.m. ET: "Overcooked" - The U.S. food system is heavily impacted by climate change. Zimmern travels to Milwaukee, Wisconsin where the native perch fish is disappearing from the warming waters of Lake Michigan. In New Jersey, he meets scientists creating the farm of the future where fresh greens are grown inside a converted steel mill instead of farms.
Sunday, March 1 from 9-10 p.m. ET: "A Chef's Story" - Zimmern, a former addict who is now 30 years sober, reveals how he found his way from homelessness to recovery through food and cooking. In this moving episode, he focuses on the growing problem of alcohol and addiction in the restaurant business and how it can offer a path forward to those in recovery.
Sunday, March 8 from 9-10 p.m. ET: "A Seat at the Table" - To explore why many Americans are excluded from the ballot box, Zimmern embarks on a journey through southern battleground states. To find answers, he shares meals with voting rights activists, meets with reformed felons fighting to have their rights restored and questions the politicians behind voting registration bills.
Sunday, March 15 from 9-10 p.m. ET: "The Fresh Food Fail" - Zimmern travels to the heart of the country to explore the state of America's healthcare where the population is eating more processed food than ever before. The episode takes a look at the relationship between food and health in the U.S.
"There is no more important time than right now to be telling stories about civics, politics and culture through food," said Andrew Zimmern. "Food, after all, is the love language of our national discourse. Kitchen table civics and food politics have been absent from our dialogue at this level for a long time. I can't wait for the viewers to see an entertaining show that dives deeply into the important issues of our day."
Tune in to What's Eating America on MSNBC on Sunday, February 16 at 9 p.m. ET and follow along with @MSNBC and @andrewzimmern on Twitter using #WhatsEatingAmerica.

Chef Marcus Samuelsson Star Of No Passport Required

Thu, 30 Jan 2020 05:00:03 +0000

No Passport Required returns to PBS with renowned chef and executive producer Marcus Samuelsson visiting new cities to explore the rich diversity of immigrant traditions and cuisines woven into American food and culture.

Season 2 premieres with new episodes on Mondays, January 20-February 17, 2020. The series first travels to the foothills north of Los Angeles where the largest Armenian community outside of the homeland resides and Marcus meets Armenians from Russia, Lebanon, Syria, Ethiopia and Egypt. He travels to Houston, America’s most diverse city, and home to one of the highest numbers of West African expatriates of any U.S. city. In Philadelphia, Marcus feels like he is walking back in time as he is embraced by Italian Americans whose families have thrived for generations. Other episodes focus on the Chinese American community in Las Vegas, which has grown tremendously over the last 20 years, and Boston, where Marcus explores Portuguese-speaking cultures and cuisines from three different locales.

In each city, Marcus will visit local restaurants, markets and family homes, learning about each community’s cuisine and heritage. No Passport Required, produced for PBS by Eater and Vox Media Studios, is part of special programming focused on America’s history, food and culture premiering January-March 2020 on PBS.

An immigrant himself — born in Ethiopia, raised in Sweden, now a celebrated chef, restaurateur, author and resident of Harlem — Marcus Samuelsson is passionate about sharing and celebrating the food of America’s vibrant communities. Each episode shows how important food can be in bringing Americans — old and new — together around the table. “I’m so happy to present this second season of No Passport Required,” says. Samuelsson. “We have only begun to scratch the surface of the amazing range of immigrant cultures and cuisines found in the U.S. It’s exciting to go on this journey once again and bring attention to these diverse communities that contribute so much to our nation.”

Laura Willoughby Releases How To Be A Mindful Drinker

Wed, 22 Jan 2020 11:00:47 +0000

Anne Fishel's Cookbook Eat Laugh Talk

Tue, 07 Jan 2020 05:00:15 +0000

In the age of video chats and filtered “selfies”, sometimes real, human connection seems harder to come by, but it remains an important part of living a satisfying life. In fact, over 20 years of research has shown what parents have known for a long time: regular family meals lead to long-term benefits, including higher resilience, self-esteem, and grade-point-averages, and LOWER rates of substance abuse, teen pregnancy, eating disorders, and depression.

EAT, LAUGH, TALK: The Family Dinner Playbook gives readers the tools to kickstart a habit of putting together fun family dinners, including:
● Conversation starters
● Quick and easy recipes
● Fun table games for everyone to play
● Tips for overcoming obstacles, setting dinnertime goals, managing busy schedules, and engaging everyone in the conversation

Eat, Laugh, Talk fills a real need – More than 90 percent of all families want to have regular family dinners. But, on any given night, only between 30 and 50 percent are eating together. Eat, Laugh, Talk is a practical, fun “how-to” book for today’s over-scheduled families, based on 10 years of experience of The Family Dinner Project.

With anecdotes from real families who have become a part of The Family Dinner Project’s growing movement, this book will inspire readers of all ages to look forward to dinnertime (together)!

Dr Rupy Aujla Changes Everything With Eat To Beat Illness

Wed, 11 Dec 2019 05:00:03 +0000

It all begins with the decisions you make about what you put on your plate. In the new book EAT TO BEAT ILLNESS (HarperOne)- Dr Aujla provides the latest research on how food impacts every system of your body, including your organs and your emotions. He explains the connection between nutrition and cancer, heart disease, dementia, and autoimmune conditions, and reveals the specific ingredients proven to boost prevention and wellbeing and reverse symptoms.

Illustrated with more than 100 color food and lifestyle photographs, EAT TO BEAT ILLNESS - is filled with 80 nutritious recipes that combine these ingredients for optimum health.

Dr. Aujla’s approach isn’t restrictive or bland; his dishes are creative, flavorful, and delicious, using a variety of spices and ingredients in recipes that pack a punch, such as:
Cajun sweet potato hash
Cashew curry
Jambalaya
Spinach lasagna
And banana fritters with maple cream

Stephanie Tornatore and Adam Bannon Release Plant Based Meal Prep

Fri, 06 Dec 2019 05:00:15 +0000

Plant-based diets have been trending over the past few years, but giving up cheese, dairy, and meat can feel impossible. Luckily, YouTube’s Steph and Adam are here to help! Their newest cookbook, Plant-Based Meal Prep features over 60 simple, make-ahead recipes for vegan, gluten-free, comfort food including eggplant rollatini and super creamy mac and cheese, nachos and cookies!

Eating a plant-based diet (i.e., fruits, vegetables, nuts, seeds, legumes, and grains, and free of processed foods) is one of the easiest ways to improve one’s health, save money on groceries, and positively impact the environment. Steph and Adam’s Plant-Based Meal Prep is the perfect guide to eating more plant-based meals, whether it’s every day or a few times a week. The recipes they share are enticing to everyone

Tieghan Gerard Creator Of Half Baked Harvest Super Simple

Wed, 27 Nov 2019 05:00:08 +0000

More Than 125 Recipes from Instant, Overnight, Meal-Prepped, and Easy Comfort Foods
Tieghan Gerard is known, both on her blog and in her debut cookbook, Half Baked Harvest: Recipes from My Barn in the Mountains, for her stunningly beautiful meals and thoughtful recipes that are simple, colorful and taste even better than they look. With Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped and Easy Comfort Foods, Gerard takes what fans loved most about her debut and offers more manageable dishes with fewer ingredients for time-crunched weekday meals that are truly delicious.
With this new volume, fans will swoon over Tieghan’s recipes which are distilled into quicker dishes using trending techniques from the almighty Instant Pot to night-before meal prep. Half Baked Harvest Super Simple is the compendium for home cooks who are just starting out or pressed for time. You’ll be inspired by Tieghan’s dreamy home in the mountains and your weeknight dinners will be transformed into hassle free, savory food that are enjoyed by all.

Chef Mandy Lee Releases The Art Of Escapism Food

Thu, 14 Nov 2019 05:00:09 +0000

Chef Ellie Krieger's Whole In One

Wed, 06 Nov 2019 07:00:07 +0000

Alex Hitz Releases The Art Of The Host

Tue, 01 Oct 2019 05:00:03 +0000

ALEX HITZ is an award-winning chef, speaker, columnist, event designer, and master host. He has been a frequent guest on TODAY, Access Hollywood, CBS Morning, and more than 40 other television shows. His first book, My Beverly Hills Kitchen, was featured in the NYT, WSJ, Vogue, Vanity Fair, and many more. He is a contributing editor at House Beautiful, Town and Country, Departures, Southern Living, and more.
Hitz shares his expertise in the new book, THE ART OF THE HOST: Recipes and Rules for Flawless Entertaining (Rizzoli Publishing, September 2019), which has a treasure trove of signature recipes for every occasion, and tips for holding a party with style that guests won’t soon forget. From an Oscar’s party with friends to a holiday meal or just brunch in the park, Alex Hitz shows you how to play the role of A-list host every time.

Chef Robert Del Grande Releases The California Fig Cookbook

Thu, 22 Aug 2019 08:00:20 +0000

Robert Del Grande is chef and owner of Restaurant RDG + Bar Annie in Houston, Texas. Born and raised in Northern California, Chef Del Grande’s philosophy is cooking with the freshest ingredients. He received his undergraduate degree in Biology and Chemistry from the University of San Francisco and his Ph.D. in Biochemistry from the University of California at Riverside. His unique combination of chemistry meets culinary has proven successful. He won the James Beard Award for Best Chef in the Southwest, has received the prestigious Silver Spoon Award from Food Arts, and has been inducted into the Who’s Who in American Cooking. Chef Del Grande has been featured in many national publications including Food & Wine, Food Arts, Saveur, Gourmet and Bon Appétit, and appeared in many television interviews.

Chef Marc Murphy From The Food 360 Podcast On iHeart Radio

Fri, 02 Aug 2019 04:00:05 +0000

Chef Marc Murphy's debut podcast, Food 360, is a true celebration of the culinary world. With a little help from historians, fellow celebrity chefs, food writers, and more, the Chopped judge and restaurateur examines food culture from every possible angle, shedding new light on even the most familiar culinary topics. He'll explore questions like: Why does food taste better on a white plate? How do menu layouts affect the way we order? And what does it really take to open up a restaurant? Listeners will walk away feeling smarter (and hopefully hungrier)!

Feike Sijbesma The Veramaris Breakthrough

Sat, 13 Jul 2019 04:00:18 +0000

Half of the fish eaten by people comes from aquaculture: by 2030, it will top 62%, according to the Food and Agriculture Organization of the U.N.
Health experts and marine experts agree that the importance of aquaculture to meet soaring human demand for healthy, balanced diets yet recognizes the demands put on the marine ecosystem. Veramaris, a joint venture between global multinationals DSM and Evonik, is creating a new technology to provide a highly sustainable source of omega-3 EPA and DHA crucial for human brain, heart and eye health that doesn’t impact marine life and enables aquaculture to grow.
As the demand for salmon at the dinner table surges globally, so does the pressure on small ocean fish used in feeding them. Overfishing and illegal poaching are depleting the world’s oceans finite amount of small feeder fish like anchovy, sardines and sprat. And farmed fish aren’t the only species that rely on those small fish for food: the entire global marine ecosystem relies on it.
Two-thirds of the world's fish stocks today are either fished at their limit or over fished: each year 16 million metric tons of fish are caught solely to produce fish meal and fish oil, with 80% going directly to aquaculture feeds.
The Veramaris breakthrough innovation takes natural marine algae originally invented by NASA for the astronauts for the Apollo space program to replace the fish oil derived from wild caught fish and still give farmed fish the essential omega-3 EPA and DHA fatty acids that American’s need.

Chef Cat Cora From Family Food Fight On ABC

Fri, 12 Jul 2019 04:00:14 +0000

Hosted by Ayesha Curry, a renowned restaurateur, founder of Homemade and a New York Times best-selling cookbook author, "Family Food Fight" will feature family teams dishing out their best culinary skills. Tapping into each family's uniquely diverse cultural heritage, "Family Food Fight" takes homestyle cooking to a new level as teams square off with their most prized family recipes. With a mix of fast-paced cooking fun, good humor and healthy rivalries, everyone will cook their hearts out as they strive to impress a panel of culinary experts including host and judge, Curry, and world-renowned chefs, authors, restaurateurs and television personalities Cat Cora and Graham Elliot. Despite the many delectable dishes, only one family will claim the coveted title of America's No. 1 Food Family and take home the $100,000 prize.

Dan Whalen Releases Smores

Thu, 13 Jun 2019 04:00:21 +0000

Not only are s’mores a perennial favorite, they are also a trend that has been popping up on menus everywhere - from chefs like Dominique Ansel, who sells his frozen version all over the world, to Cracker Barrel’s S’mores Latte, to Starbucks’ S’mores Frappuccino and let’s not forget the Girl Scout S’mores Cookie, which debuted in 2017.

The new book: S'mores! Gooey, Melty, Crunchy Riffs on the Campfire Classic(Workman Publishing, May 28,2019) offers 50 mouthwatering recipes by Dan Whalen who brings his signature spirited originality to the s’more - redefining what a s’more is and know it can be made with recipes for everything from snacks and appetizers to main dishes, sides and dessert, Whalen proves the S’more can go beyond the campfire. Surprising, simple and delicious recipes include:

Pretzel's S'mores - Caramel Corn S'mores s - Everything Bagel S'mores, Hot Snickers S'mores, Avacado S'mores - The Elvis S'more - Fig & Brie S'mores, The Infamous S'moresburger - Pear & Candied Ginger Pear S'mores - Caprese S'mores

And what's more - make a S’more with Peeps instead of marshmallows or a savory s’more where melty cheese replaces the marshmallow and chocolate. Every recipe is a stacked sandwich, but the flavors and ingredients are full of surprises. With S’mores! home cooks can now enjoy this ooey-gooey goodness all year round.

Colby Donaldson From The Butcher On History

Wed, 05 Jun 2019 05:00:17 +0000

Throughout history, the skilled craft of the butcher has been essential to human survival. In early civilizations when foodborne diseases were claiming lives, it was the butcher with their precise tools and keen skills who warded off death. Today, there are thousands of people who continue this noble tradition but only a select few can be considered a “Master Butcher.” Now, for the first time comes an extreme, high-stakes competition where best-in-class butchers battle in a showdown designed to put their knowledge, strategy and technique to the ultimate test. With their sharp knives and even sharper skills, these butchers carve their way through painstaking challenges, navigate surprising “mystery meats” (Python? Ostrich? Alligator?) and use their expert talent to prove their mettle as the ultimate master butcher.

The Butcher host Colby Donaldson is best known as the fan-favorite contestant from Survivor: The Australian Outback (where he finished as runner-up); Survivor: All-Stars; and Survivor: Heroes & Villains. Colby previously hosted History’s popular series Top Shot, which pitted some of the country’s top marksmen against each other in head-to-head shooting challenges. Born and raised in rural West Texas, Colby is a life-long outdoorsman. Drawing from his elder generations’ knowledge of grilling and smoking meats and sharing the same passion for outdoor cooking, Colby has been living the “ranch-to-table” lifestyle since long before it became a hip new trend.

Colby Donaldson can discuss what viewers can expect from The Butcher, some of the incredible challenges and mystery meats contestants must face, and some of the fascinating secrets of the butcher’s world revealed by the show.

Buddy Valastro From The Cake Boss On Discovery Family

Fri, 17 May 2019 14:30:04 +0000

As TV viewers everywhere already know, Cake Boss stars Buddy Valastro who – along with his family and crew -- create the most beautiful, extraordinary, eye-popping cakes from his shop, Carlo’s Bakery in Hoboken, NJ. Buddy, his four sisters, two brothers-in-law and cousins, plus a team of expert bakers, decorators and sculptors, make the impossible both possible and edible. Together, they tackle mechanical cakes, meaningful cakes, meat cakes and everything in between.
This season, Buddy’s imagination works in overdrive as he and his crew design some of the wildest creations viewers have ever seen, including an epic fire-breathing dragon cake built with pyrotechnics, a drive-in movie theater cake complete with a built-in projector screen, and even a beef jerky cake! More than 50 years and thousands of customers later, Buddy and his team continue to find a way to embrace every new challenge and create sweets that are larger than life.
Buddy’s father died when he was just 17 years old, leaving Buddy the responsibilities of running the family bakery. With the help of his family, Buddy took Carlo’s Bakery to new heights, expanding across the country and around the world. Buddy still oversees the day-to-day operation of his Hoboken, NJ, bakery, which includes keeping the peace within his family while creating hundreds of visually stunning cakes.

Steven Raichlen Releases The Brisket Chronicles

Thu, 16 May 2019 05:00:19 +0000

Brisket. Few words have such power to spark hunger and make mouths water. Whether barbecued in a pit, braised lovingly by a Jewish grandmother, or simmered for half a day by a Vietnamese pho master, this rich, flavorful cut ranks among the world’s most revered meats. Now Steven Raichlen, the James Beard Award–winning author of an impressive array of New York Times bestselling cookbooks, Barbecue Hall of Famer, and public television star, shares the definitive handbook to this storied cut of meat in THE BRISKET CHRONICLES: How to Barbecue, Braise, Smoke, and Cure the World’s Most Epic Cut of Meat [Workman; APRIL 30, 2019; $19.95].
At first glance, brisket is easy. Texas barbecue, for example, requires only three flavorings: salt, pepper, and wood smoke. But easy doesn’t always mean simple. Over the centuries, brisket’s bold flavor has made it popular across the planet, from North America to Latin America and Europe, from Vietnam to Korea and beyond. It can be braised, boiled, baked, cured, and even grilled. Brisket makes an awesome centerpiece, but it also proves a welcome addition to everything from soups, sandwiches, stews, and stir-fries. And although the cooking methods may seem straightforward, each involves insider knowledge and techniques.
THE BRISKET CHRONICLES delivers both a complete step-by-step guide, from buying, trimming, and seasoning brisket, to mastering the various cooking techniques—including how to cook it both indoors and outdoors—and a collection of fifty innovative recipes, from starters to breakfast to sidesthere’s even a brisket dessert. Highlights include:
An in-depth look at the history and culture of brisket
Essential tips for buying, trimming, seasoning, and carving
A complete exploration of cooking methods and gear, from Dutch ovens to Kamado-style cookers.
The luscious, boldly flavored recipes range from starters like Bacon-Grilled Brisket Bites and Vietnamese Crispy Brisket Salad; to classics like Old School Pastrami and Montreal Smoked Meat; to cutting-edge innovations like Brisket Ramen and Brisket Banh Mi. Aunt Annette’s Holiday Brisket with Sweet Wine and Dried Fruits (a dish from Steven’s childhood) employs the surprising yet effective technique of slicing the brisket halfway through cooking to maximize tenderness. For sides, try Raichlen’s Brisket Baked Beans or Brisket Yorkshire Pudding. As you’d expect, there are ample recipes for seasonings and barbecue sauces, from Butter Bourbon Injector Sauce to the Dalmatian Rub, a classic mixture of seasonings used by top pit masters.
A stunning collection of recipes and techniques for cooking what has become a cult meat beloved by the culinary world, THE BRISKET CHRONICLES provides extraordinary insight into how to master the art of cooking brisket.

Elizabeth Karmel Releases Steak And Cake

Sat, 11 May 2019 07:00:19 +0000

“Home cooks at all levels will be empowered by this cookbook’s clear step-by-step instructions,
as well as the included primers outlining all the basics for each.” —Library Journal

“Elizabeth Karmel has helped us grill hotter, barbecue smokier, and build big flavors whatever we cook. Her latest book combines two epic American foods in one poetic mash-up. A must-have whether you’re a hard-core carnivore or an inveterate sweet tooth.” —Steven Raichlen, award-winning author of The Barbecue! Bible, How to Grill, and Project Smoke

North Carolina native ELIZABETH KARMEL is a nationally respected authority on grilling, barbecue, and Southern food. She was the founding executive chef of New York and Washington DC’s Hill Country Barbecue and Hill Country Chicken restaurants, where she developed the menu and the recipes that are still served today. She is the founder and pitmaster of CarolinaCueToGo.com, an online barbecue shack that ships your pork directly to your door. And the North Carolina-born chef and baker also writes a bimonthly column for the Associated Press called, “The American Table.”
In her new book - STEAK AND CAKE: More Than 100 Recipes to Make Any Meal a Smash Hit (May 2019) - Karemel offers the perfect, no-holds-barred cookbook for anyone whose dream meal is char-crusted, hot and juicy steak, from tomahawk to tacos, followed by a luscious homemade cake. It’s the soul-satisfying and crave-worthy meals that create lasting memories and new traditions.
With STEAK AND CAKE, Karmel pairs each steak recipe with a matching cake. Cooks will have fun mixing and matching their favorite steak preparations with their favorite cakes. Imagine . . .
A dramatic Cowboy Steak seasoned generously, grilled to perfection, and topped with a spirited whiskey butter followed by a moist Whiskey Buttermilk Bundt Cake that combines the sweet notes of vanilla and nutmeg with the warmth of bourbon and an impossibly tender crumb
Indulge in a heavenly Chocolate Layer Cake with Cocoa-Frangelico Frosting paired with a juicy Prime New York Strip Steak Roast with crunchy roasted and fried rosemary potatoes
Enjoy a Grilled Tenderloin topped with horseradish cream and served with a crisp, custardy Yorkshire Pudding followed by a Classic Key Lime Cheesecake with a pecan and graham cracker crust
Karmel’s instructions for both cooking steaks and baking cakes are easy to understand and take the intimidation out of buying and preparing a steak and making a cake from scratch. Gain a butcher’s knowledge of steak, from a celebratory New York strip to a Santa Maria tri-tip to the best cut for kebabs. Foolproof techniques for cooking steak on the grill, on the stovetop, and in the oven will make you an expert steak cook. Plus, compound butters, sauces, and great steakhouse sides are all here. It is the ultimate guide for buying, preparing, and serving steakhouse-style meals at home.
And for those who long for a great homemade cake, you will find all the basic information needed to create your own masterpiece, as well as a special collection of Elizabeth’s favorite recipes. The cakes in STEAK AND CAKE come from her own kitchen and the kitchens of other Southern bakers including her mother, grandmother, sister, friends, and relatives. It’s like having a coveted recipe box that captures cake memories and makes new ones right at your fingertips. The Cake Primer section of the book has a lifetime’s worth of recipes and tips that will be appreciated by both the experienced and fledgling baker.
At its core, STEAK AND CAKE is about making a steakhouse meal that makes any and every occasion special. Each recipe begs to be made, served, and devoured on a Saturday night with friends and family—or whenever there’s a desire for the best meal ever.

Chef Edward Lee Releases Buttermilk Graffiti

Wed, 27 Mar 2019 04:00:13 +0000

In each of the BUTTERMILK GRAFFITI’s 16 character-driven chapters, Lee explores a place where immigrants are making a lasting impact on the culinary and cultural landscape. He digs into the meaning of Lebanese kibbeh in Clarksdale, MS; Uyghur noodle soup in Brighton Beach, NY; pepperoni rolls in West Virginia; and pastrami in Indianapolis. He contemplates clam pizza in Connecticut, now considered a classic local dish, but originally an Italian immigrant’s attempt to incorporate an unfamiliar ingredient into a recipe from the Old Country. And not content merely to observe, he fasts for Ramadan in Dearborn, Michigan, and smokes Cuban cigars in Miami. Original recipes serve as a coda at the end of each chapter, summing up what Lee has learned and how he plans to integrate it into his own life. Throughout, he finds that “Food can be a bridge, and the best, most thrilling dishes can result from joining two different worlds.”

Andrew Zimmern Releases AZ And The Lost City Of Ophir

Thu, 14 Feb 2019 05:00:12 +0000

Andrew Zimmern has eaten a smorgasbord of local specialties-from coral worms in Samoa to horse-rib-and-rectum sausage in Kazakhstan-over his 12 seasons as host of Bizarre Foods on the Travel Channel. Entertaining? Always! Stomach-churning? Sometimes. But above all, the 4-time James Beard Award-winning television personality, chef, entrepreneur, teacher, author...and dad...is on a mission to promote cultural acceptance, tolerance and understanding through food. In AZ AND THE LOST CITY OF OPHIR: Alliance of World Explorers, Volume One (Beaver's Pond Press; February 5, 2019; 978-1-64343-986-0; $15.95 Hardcover), written by Andrew Zimmern and H. E. McElhatton, with full-color illustrations by Lisa Troutman, Zimmern draws young readers into a whirlwind adventure, packed with intrigue, danger, magic, and culinary curiosities. In his first work of fiction, Zimmern introduces a 12-year-old hero who shares his taste for intrepid eating. Proud of his "iron stomach," young AZ will eat anything-sautéed grasshoppers, squashed worms, even cafeteria meatloaf lurking in the school dumpster-no matter how strange, stinky, slimy, gritty, grimy, or gross. When the novel opens, AZ is excited to spend the summer with his archeologist parents on a dig in the Siberian tundra. Sadly, his dreams are dashed by a bad report card. Instead of exploring, he'll be stuck in summer school and grounded at the home of his odd Uncle Arthur. Resigned to two months of math drills and bland food, AZ is thrilled when Uncle Arthur reveals his covert mission with the Alliance of World Explorers (AWE) and whisks him along. At the introductory reception, AZ meets two kids his age, Edward (an egghead) and Lux(a staunch vegetarian). After a time-traveling mishap, AZ and his new friends wind up in Ophir, the Lost City of Secrets, fabled for its endless supply of gold. Filled with wonder, this ancient Egyptian city also has a dark side. Relying on his friends and his gut, AZ sets out to unravel Ophir's mysteries-and find a way back home. But first, he must brave cursed tombs, blood-thirsty crocodiles, one repulsive villain, and a feast-fried tarantulas, chocolate-coated caterpillars, and more-to challenge even his stomach.

Dr Ian K Smith The Clean 20 Book And Soon To Be Facebook Club

Thu, 13 Dec 2018 05:00:08 +0000

Dr. Ian K. Smith lays out the basic concepts behind clean eating-reducing the amount of processed foods, added sugars, and unnecessary additives in the foods we eat, in order to give our bodies and minds the best fuel possible. "Clean eating is all about knowing what you're putting in your body," says Dr. Ian, "and the impact foods and beverages can `have on not just your health, but your mind and overall functioning."
THE CLEAN 20 begins with a list of The Clean 20 Foods that are packed with phytonutrients, vitamins and minerals. These are powerful health-boosters--ranging from avocado to whole wheat pasta and everything in between-that readers can easily find, prepare, and incorporate into their diets over this 20 day program. Guidelines for adding additional clean foods are included, as well as lists of herbs and spices, so that anyone can add as much variety as they like. Flexibility is key--"if it's natural and not processed with artificial ingredients," Dr. Ian says, "feel free to go ahead and eat it."
The book includes a complete 20-day clean eating program with a flexible meal plan and important motivation for each day, as well as 60 recipes and substitutions, and a variety of 20-minute, easy-to-work-in workouts.
Dr. Ian knows what works: it's not eliminating food groups, but choosing foods within each group wisely to satisfy the palate and the body's nutritional demands. THE CLEAN 20 isn't just vegetables. Grains are in. And so is fruit, fat, meat and fish. When palate and nutrition are in sync, weight loss not only follows, it sticks. THE CLEAN 20 is a life and body changer.

Chef Nathan Lyon The History Of Food

Wed, 05 Dec 2018 08:00:18 +0000

Being part of the service world is a difficult place to digest the process of upper management with their way of determining what's acceptable in the world of attitude, "We're only paying $7.25 an hour and have learned to expect that nothing will ever be perfect." By choice, I'm a very positive person. Until the paths of chance put me face to face with someone allowed to carry their negative energy forward. Hey! They make $7.25 an hour. Boss man on campus says, "Accept the reality." On this podcast I dive into the subject with a deeper purpose to help uncover who, what, where, why and when? The mirrored image of what's projected beyond the bathroom or rear view mirror isn't always the person we think we are. I'm not afraid to talk about how religious people always seems so happy and filled with spirit upon our arrival within the four walls of preaching. Show me who you are when the bills are due and the kids won't take out the trash. How can anyone be grateful in a world that expects perfection at a very low cost and or price? I once had an OM that sharply told me, "I'm not interested in solutions. Fix the problem before you take the time to speak to me." Can you imagine using that statement while looking at your tired eyes in the mirror? Fix the problem before you take the time to speak to me. But wait! I make $7.25 an hour! So many paths of disconnection and yet each dried river is to be met with expectation. For most of us our shoulders hurt from shrugging off a bad performance. I laugh out loud while having dinner with a decision maker that complains about how the wait staff at a restaurant can't seem to get their act together. The wrong food is brought to the table. The water glass is empty. The bill is wrong. Yeah! Welcome to the vision of how your business is also run. Those outside your next decision see things your company has elected to ignore. Leaders that can't pay a better wage and accept poor performance should walk into every day expecting nothing more than below average. If any employee has a difficult time filling their gas tank, those that hired them should be wearing the same face of shame. Bad service isn't the person. They've been trained to accept poor wages as part of the process. In two hours they'll be working at their fifth part time job. God is no different. Who, what, what, where, when and how are you receiving and do you arrive with the attitude of not needing a solution, you attempted to fix the problem before arriving in his place of grace?

Lindsay Jean-Hard Releases Cooking With Scraps

Tue, 13 Nov 2018 05:00:07 +0000

Lindsay-Jean Hard’s COOKING WITH SCRAPS (Workman Publishing, $19.95, October 30, 2018) provides 85 creative, delicious, and inspired recipes to help home cooks meet this important goal. By learning the basics behind transforming food waste into treasure, readers can take advantage of ingredients such as outdated produce, cheese rinds, stale bread, and other oft-discarded foods to create budget-conscious, sustainable, and highly satisfying meals.

Lindsay-Jean Hard explains the rationale behind her choices in the recipes: “What lies unused in one’s fridge or pantry is not a purposeless object destined for the waste bin! For the most part, you’ll find recipes for the often unused parts—I’m assuming that if you buy carrots you already know how to use the carrot’s root, but you might not know how to make use of the greens—every now and then I’ll touch on how to incorporate the whole item. For an ingredient to make it into the book, it had to be “worth it” to me as a scrap. For example, when buying broccoli, generally enough of the stem is included that it makes sense to put it to use, but you won’t find a recipe focused around ginger peels, because not only does ginger not really need to be peeled, but even if you do peel it, you won’t generate enough peel at one time to turn into something else.”

Organized by ingredient, from apples to zucchini, here are just a few samples of how to repurpose unused parts of produce and pantry items—from bones and brine to pits and peels.

Asparagus: Charred Asparagus End Pesto
Bananas: Banana Peel Cake with Brown Sugar Frosting
Stale Bread: Crispy Breadcrumb Fried Eggs
Carrots: Carrot Top Pesto Tartlets
Cheese: Brothy Beans with Roasted Garlic and Parmesan Rind
Corn: Corn Cob Yaki Onigiri (Grilled Rice Balls)
Jam Dregs: Soba Noodles with Ginger Marmalade Dipping Sauce
Pineapple: Pineapple Peel and Core Lemonade with Mint
Whey: Red Lentil and Whey Soup

In addition to the recipes, readers will also find tips and techniques, including how to maximize the shelf life of produce, and foolproof and flexible "Clean Out the Crisper" recipes (infused alcohols, stocks and broth, sugars and salts, pickles, and more) that teach readers how to salvage produce that's past its prime. Hard also provides thoughts on freezing, composting, and using the right kitchen equipment to make your ingredients go further.

Filled with full-color photographs throughout and delicious and accessible recipes, COOKING WITH SCRAPS is an important book for cooks to own. One that’s good for the wallet, good for the earth, and good for the dinner plate.

Sahara Rose Ketabi Releases Eat Feel Fresh

Wed, 24 Oct 2018 04:00:54 +0000

Packed with practical guidance and beautiful photography, Eat Feel Freshintegrates traditional Ayurvedic wisdom with contemporary nutritional science. It offers a refreshed, plant-based approach to Ayurvedic cuisine. Sahara teaches readers how to customize recipes for their unique mind-body type, or Dosha, so they can make the right food choices for what they need, when they need it. Eat Feel Freshinvites readers to look at food in a whole new way. Learn how changes in season and climate affect digestion and how to adjust diets accordingly. Rather than focusing on calories, readers will focus on food qualities. Rather than focusing on macronutrients, they will focus on tastes. Not only will these recipes address physical imbalances, but also common mental ones we may experience on a daily basis.

Jen Stevenson Releases The Campout Cookbook

Thu, 09 Aug 2018 07:00:06 +0000

THE CAMPOUT COOKBOOK
By food writers Marnie Hanel & Jen Steven

Acclaimed food writers Marnie Hanel and Jen Stevenson made stylish alfresco dining achievable and enchanting in their IACP Award–winning cookbook The Picnic. Now, taking their experience in creating epic outdoor gatherings and combining it with the nostalgia of childhood family camping trips and outdoor adventures, they have forged the ultimate companion guide for food and fellowship around the campfire, under the stars.

In their stunning and fully illustrated THE CAMPOUT COOKBOOK (Artisan Books) Hanel and Stevenson capture the magic of car camping for first-timers and nature lovers alike with more than 100 inventive recipes and countless tips for enjoying the great outdoors with panache. Bring an adventurous spirit to planning and they provide the rest, including tips for setting up The Ultimate Camp Kitchen (p. 39), Clever Camping Hacks you didn’t know you needed (p. 38), Camping Attire to keep you warm and dry (p. 82), and 99 (Genius!) Ways to Use a Thermos (p. 30) beyond the obvious.

Make the most of your cast-iron pans with kitchen- and campfire-friendly recipes like Wood-Fired Pizza Skillets (pp. 102–103), Green Chile and Cheese Cast-Iron Cornbread (p. 78), and Buckwheat Buttermilk Flapjacks with Maple Bourbon Butter (p. 204), or cook right over the coals with the Tinfoil Shrimp Boil (p. 121) and Molten Chocolate Orange Campfire Cakes (p. 155). Indulge in a little nostalgia with elevated twists on campfire classics like pudgie pies (stuff them with pimento cheese or pears and Gorgonzola) and s’mores (swap stroopwafels for grahams and blackberry jam for chocolate). And don’t forget festive libations in the form of Furtive Flask Cocktails (p. 160) and hot, boozy beverages to cozy up with near the fire.

Whether you’re taking baby steps by pitching a tent in your own backyard or setting up camp in the wild, THE CAMPOUT COOKBOOK provides endless culinary inspiration and revelatory ideas to create extraordinary open-air adventures enjoyable for children, adults, and even the staunchest of city dwellers.

Jordyn Simone From NBC's The Voice

Wed, 20 Jun 2018 21:00:05 +0000

Jordyn comes from a musical family in Los Angeles. Her mom plays piano and her dad has pursued singing his whole life. Inspired by her parents' passion for music, Jordyn found her own talent from a young age. At the age of 7, Jordyn enrolled in a musical theatre program, The Amazing Grace Conservatory, and later attended the prestigious Los Angeles County High School for the Arts. In 2015, she sang the opening solo at the prominent Playboy Jazz Festival at the Hollywood Bowl. Now a high school senior, Jordyn is hoping for her next great success on "The Voice" stage.

Liza Gershman Releases Cuban Flavor

Fri, 15 Jun 2018 04:00:06 +0000

uba is a mysterious place for most Americans, especially the complex world of Cuban cuisine, history and culture. What are some of the most tantalizing things to know about Cuba?

In her new book, CUBAN FLAVOR (Skyhorse Publishing, 2018), Award Winning Photographer Liza Gershman offers a tantalizing glimpse into the heart of Cuban cuisine and more. Gershman connects Cuba’s food with its turbulent past and present, giving readers perspective about how this nation’s food has been shaped by colonization, molded by immigrants, and influenced by scarcity. A land of contradiction, Cuba’s meals are a mix of fresh seafood, local harvests of pineapple, mango and guava, and such staples as rice and beans.

Mark Bego and Mary Wilson Eat Like A Rock Star

Wed, 13 Jun 2018 15:19:03 +0000

Dan Whalen Releases Tots

Thu, 31 May 2018 04:00:05 +0000

Americans love tots! In fact, they love them so much they consumed 3.5 billion last year. Restaurants across the country are dishing up all manner of tots, with some going so far as to devote entire sections of their menus to these little balls of heavenly potato magic.
Crispy on the outside, tender on the inside, it’s no surprise tots have been popular for so long. Now home cooks can take their tot obsession to the next level, with a cookbook devoted entirely to this classic American comfort food:TOTS! 50 Tot-ally Awesome Recipes from Totchos to Sweet Po-tot-o Pie (Workman Publishing; May 2018; $12.95 US) by Dan Whalen, founder of the popular recipe blog The Food in My Beard and creator of over a thousand recipes. His most popular one, a video of a Quesadilla Bun Burger, has been viewed 24 million times! And he’s bringing that same playful, mouthwatering recipe magic to the tot.
Filled with 50 irresistible recipes for everything from tot-based snacks and appetizers to main dishes and desserts, Whalen proves there is no limit to what the mighty tot can achieve. Surprising, simple, and delicious recipes include:
Every recipe uses frozen commercial tots as its foundation, although Whalen also shows avid cooks how to make their own tots from scratch; he even includes veggie variations, subbing out the traditional potato for ingredients like cauliflower, sweet potatoes, or apples. There’s also an array of recipes for dipping sauces, such as Chipotle Mayo and Horseradish sauce, to class up store-bought tots without too much fuss. It’s TOT-ally awesome.

Steven Raichlem Releases Project Fire

Sat, 19 May 2018 07:00:06 +0000

After thirty books, seven TV series, two decades of Barbecue University classes, 60 countries and 6 continents traveled, one might wonder what else Steven Raichlen could possibly say about grilling. Turns out, it’s a lot. Never before have home cooks used a wider range of grilling techniques, nor had access to a more diverse array of flavors and ingredients. The once ubiquitous briquette has given way to specialty charcoals from as far away as Paraguay and Japan while tongs and grill brushes are now joined by sophisticated digital thermometers and high-tech rotisseries. Even the grill itself has changed–from kamados to pellet grills, plancha grills to hybrid wood burners—the options are dizzying.
In his latest, PROJECT FIRE: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S’mores [Workman; MAY 2018; $22.95], Steven provides an indispensable guide to this ever-evolving world of live-fire barbecue, delivering both a complete step-by-step handbook to mastering the essential techniques—including how to caveman grill (directly in the embers) and make a smoker pouch—and a hunger-inducing collection of over 100 innovative recipes for grilling every kind of food, from beef tomahawks to sangria, starters to desserts. Grilling is the world’s oldest and most universal cooking method, using the power of fire to unlock bold, irresistible flavors.

Jonathan Kauffman Hippie Food

Thu, 01 Feb 2018 05:00:04 +0000

IACP and James Beard Award-winning food writer Jonathan Kauffman journeys back more than half a century in time to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. A fusion of Tom Wolfe and Michael Pollan—and impeccably researched—HIPPIE FOOD: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat chronicles how the counterculture rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic, communal way of life and food.
From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the brown bread the Diggers baked in the Summer of Love to the rise of the co-op and the origins of organic food, Kauffman reveals how today’s quotidian wholefoods staples—including sprouts, tofu, yogurt, brown rice, and whole grain bread—became part of our diets. Visiting Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, Washington, and Vermont, Kauffman tracks hippie food’s journey from niche oddity to a cuisine eaten in every corner of this country.
A slick mix of gonzo playfulness, evocative detail, skillful pacing, and elegant writing—HIPPIE FOOD is a lively, engaging, and informative read that deepens our understanding of our culture and our lives today.

Daniel Shumski How To Instant Pot

Sat, 30 Dec 2017 05:00:05 +0000

Daniel Shumski walks home cooks through everything they need to know about the Instant Pot, using the same flair that made Will It Waffle? and Will It Skillet? bestsellers. Alongside more than 100 mouthwatering recipes, HOW TO INSTANT POT teaches readers how to use each of the main functions, how to clean the appliance, and how to decipher the LCD screen.

Organized by function, the book features recipes for every occasion including breakfast, weeknight meals, and dessert—with savory and sweet dips and spreads, hearty stews and soups, flavorful vegetables, and more. Each recipe walks you through exactly what buttons to press at what time—and what should be on the LCD display screen—so there’s no room for confusion. Shumski even teaches you how to combine multiple functions to make dishes like:

French Onion Soup (Slow Cook and Sauté function),
Tender Pressure-Cooker Pork Shoulder (Sauté and Pressure Cook function)
Ziti with Italian Sausage (Sauté and Slow Cook function).
Shortcuts called: “Instant Pot Quick Fixes,” such as Caramelized Onions, Hardboiled Eggs, Faux-Roasted Garlic, Quick Pickled Vegetables, and 30 minute Pressure-Cooker “Baked” Potatoes.
Guided by Daniel Shumski, Instant Pot owners will be able to make irresistible, delicious, hand-off meals with ease!

About the Author - Daniel Shumski is a writer and editor who has hunted ramen in Tokyo for the Washington Post and tracked down ice cream in Buenos Aires for the Los Angeles Times. Between stints at the Chicago Sun-Times and the Chicago Tribune, he worked for a Midwestern heirloom apple orchard. His bestselling first book, Will It Waffle?: 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron, won praise from the New York Times, People magazine, and Food52. He lives in Montreal. Visit howtoinstantpot.com

Chef Marcus Samuelson Spectrum Culinary Oils

Tue, 24 Oct 2017 16:19:42 +0000

Marcus Samuelsson is the acclaimed chef behind many restaurants worldwide including, Red Rooster, Streetbird Rotisserie, and Marcus B&P. Samuelsson was the youngest person to ever receive a three-star review from The New York Times, Samuelsson has won multiple James Beard Foundation Awards including Best Chef: New York City, and was tasked with planning and executing the Obama Administration’s first State dinner. Samuelsson was also crowned champion of television shows “Top Chef Masters” and “Chopped All Stars”, and served as a mentor on ABC’s “The Taste”. He is the author of multiple books including The New York Times bestselling memoir Yes, Chef, the young adult version, Make It Messy, Marcus Off Duty cookbook, and his newest book, The Red Rooster Cookbook: The Story of Food and Hustle in Harlem, and one of the founders of the website Food Republic.

Rachel Pelzel Sheet Pan Suppers

Thu, 12 Oct 2017 09:00:05 +0000

100 Surprising Vegetarian Meals Straight from the Oven [On Sale October 3, 2017; $16.95 U.S.] is an inspiring and practical cookbook filled with inventive recipes that serve as reminders that you don’t need fancy or expensive equipment to make great food, nor do you need meat to make a sumptuous filling meal. Featuring everything from delicate greens and caramelized root vegetables to woodsy mushrooms and nutty risotto (that’s right—risotto on a sheet pan), to crunchy granola to roasted, honeyed fruit, Pelzel covers all the bases for people looking to get more veggies on the table. Whether you’re vegetarian, vegan, gluten-free, or just want to get your family to eat a greener diet a few times a week, the sheet pan and Raquel Pelzel will get you there!
Covering sumptuous appetizers, soups, salads, grain bowls, simple no-boil pastas, hearty breakfasts, and even desserts, Pelzel’s enticing and clever recipes include:
Caramelized Onion Dip (p. 20)
Cucumber Soup with Roasted Beets and Potatoes (p. 31)
Marlon’s Chickpea and Winter Squash Stew with Crispy Tofu (p. 35)
Spiced Carrot Salad with Creamy Basil Dressing (p. 40)
Roasted Plum Salad with Fresh Grapefruit and Cardamom Syrup (p. 51)
Brown Rice Bowl with Maple-Roasted Parsnips, Fennel, Dates, and Spicy Pumpkin Seeds (p. 99)
I Can’t Believe It’s Mushroom Risotto (p. 101)
No-Boil Mac and Cheese (p. 144)
Bok Choy and Portobellos over Rice Vermicelli (p. 150)
Roasted Fruit, Pumpkin Seed, and Yogurt Bowls (p. 178)
Slab Quiche with Spinach, Goat Cheese, and Caramelized Onions (p. 186)
Chocolate Chip Cookie Cake with Quickest Chocolate Buttercream Frosting (p. 209)
Honey-Glazed Spice Cake (p. 212)
Pelzel’s voice is warm, playful, and knowledgeable. Stunning full-color photographs showcase the versatility of the sheet pan, revealing the multitude of meals it can deliver—and vegan and gluten-free recipes are clearly marked throughout. The result: beautiful, textured, succulent food with bold, concentrated flavors and no messy cleanup.
About the Author - Raquel Pelzel has created original recipes for Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook's Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior. and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons.

Chef Stephen Bulgarelli From Applebees

Tue, 19 Sep 2017 04:00:04 +0000

Is there anything more satisfying than a juicy cheeseburger when you’re hungry? Celebrate National Cheeseburger Day with Applebee’s new chef, Stephen Bulgarelli who can teach viewers how to make the best burger at home, with simple, easy to follow tips.

Stephen Bulgarelli, Chief Culinary Officer at Applebee’s,

Chef Tom Colicchio Building A Better Sandwich

Fri, 18 Aug 2017 07:00:04 +0000

Tom Colicchio has been the head judge on every season of Bravo’s reality TV show “Top Chef” as well as the host for “Best New Restaurant.”. He is the founder of ‘wichcraft, a New York City-founded sandwich shop with eight locations across the country, and Crafted Hospitality, whose family of restaurants includes Craft, Riverpark, Fowler & Wells, Craftsteak, Beachcraft and Heritage Steak. Colicchio has also received critical acclaim for Gramercy Tavern in New York City, where he formerly served as a co-owner and the executive chef, and is the recipient of five James Beard Foundation Awards for his accomplishments as a chef, including the highly-coveted “Outstanding Chef” award (May 2015).

Jessica Siskin Treat Yourself

Fri, 18 Aug 2017 04:00:04 +0000

Beginning with just butter, marshmallows, and crispy rice cereal, readers have the opportunity to channel Jessica’s creative spirit and use step-by-step instructions and templates to create crowd-pleasing desserts guaranteed to satisfy their sweet tooth and amp up their Instagram game. From A (apples) to Z (zebra), the projects included in TREAT YOURSELF! How to Make 93 Ridiculously Fun No-Bake Crispy Rice Treats (On sale: August 8, 2017; Workman Publishing) from Jessica Siskin, food artist and entrepreneur behind the cool and creative custom crispy rice treat company, Misterkrisp……are easier than they look (spoiler alert: Jessica can’t cook) and use inexpensive and easy-to-find ingredients.
There is a delectable, cool treat creation to fit every mood and every occasion. Here’s just a taste of what TREAT YOURSELF! has to offer for your next gathering, birthday party, rainy-day activity, bake sale, or sweet gesture:

Sarah Guzman From Lays

Thu, 20 Jul 2017 04:00:06 +0000

Flavor is coming! The iconic Lay’s “Do Us a Flavor” contest is back with three new finalists and their amazing flavor creations all in the running for the $1 million grand prize!

In an exciting twist, flavor fans nationwide were asked to submit their latest and greatest ideas for the next great potato chip flavor through a “pitch” that captured the inspiration behind their flavor ideas. Now, three of those creations will be brought to store shelves for potato chip lovers to try, share and fall in love with.

In July 2012, Cheesy Garlic Bread submitted by Karen Weber-Mendham, a children’s librarian from Land O’Lakes, Wis., was selected as the first million-dollar winner. The contest returned to the U.S. for a second time in Jan. 2014 where Kettle Cooked Wasabi Ginger submitted by Meneko Spigner McBeth, a nurse from Deptford, NJ, was crowned the winner. And last but not least, in 2015 Southern Biscuits and Gravy submitted by Hailey Green, a travel agent from Noblesville, Ind., was crowned the third million-dollar winner. Now, it’s time to see what flavors have made it to the final running, vying for the most fan votes.

Haylie Duff Summertime Backyard Delights

Thu, 22 Jun 2017 04:00:14 +0000

The return of backyard BBQ’s, poolside picnics and grilled meals galore – all signs that summer is kicking into full gear! When the weather is nice, the last place you want to be is cooped up in a steamy kitchen. But, how can you enjoy a quick, tasty meal without the hard hassle of making sure it provides the proper nutrients? It is possible!

Haylie Duff is the author of The Real Girl’s Kitchen blog. She is very familiar with the necessity of quick and easy ideas for preparing and serving vegetables during the summer months and beyond. This summer, Haylie is teaming up with Libby’s® Fruits and Vegetables to develop exclusive summer entertaining-themed recipes for the easiest side dishes that can be served alongside grilled meats, or incorporated into light, refreshing appetizers ideal for a backyard party.

Peter Gethers My Mothers Kitchen

Sat, 27 May 2017 04:00:51 +0000

Peter Gethers' mother - 93 year old Judy Gethers - always understood the importance - and interconnectedness - of food and family. Her father owned the legendary Jewish kosher dairy restaurant Ratner’s on Manhattan’s Lower East Side. She discovered a passion for gourmet cooking when she was in her 50s, taking her first job, in the kitchen of the ground-breaking Los Angeles restaurant Ma Maison, when she was 53. She became a mentor and friend to some of the most famous chefs in America, including Wolfgang Puck, Nancy Silverton, and Jonathan Waxman, and eventually ran the Ma Cuisine cooking school, teaching alongside Julia Child among many others. Learning to cook changed her life—and the lives of those around her—and she created her own legendary status in the food world. As her health eventually began to fail, her taste remained, as did her sense of humor and her determination to live life on her own terms.

In her 80s, she was robbed of her ability to cook by a debilitating stroke. But her love of food remained, helping her to recover and bringing her closer than ever to her son. At least twice a week, Peter visits her so he can make her dinner, ask questions about her colorful past, and learn her kitchen secrets. Peter decides to learn how to cook his mother the meal of her dreams and thereby tell the story of her life to all those who have loved her.

MY MOTHER’S KITCHEN is generously seasoned with Peter’s trademark wit and knowing eye. The book includes a selection of recipes ranging from Ratner’s Matzo Brei, to Tarte Tatin, and from a loaf of challah to salmon coulibiac, as well as family photos. Peter Gethers has written an unforgettable memoir about how food and family can do much more than feed us—they can nourish our souls.

About the author: Peter Gethers is an author, screenwriter, playwright, book editor, and film and television producer. His previous eleven books include The Cat Who Went to Paris, the first in a bestselling trilogy about his extraordinary cat, Norton. He is also the co-creator and co-producer of the hit off-Broadway play Old Jews Telling Jokes. He lives in New York City, Sag Harbor, New York and, when possible, Gangivecchio, Sicily.

Daniel Shumski Will It Skillet

Sat, 22 Apr 2017 07:00:22 +0000

WILL IT SKILLET: 53 Irresistible & Unexpected Recipes to Make in a Cast-Iron Skillet (Workman; April 2017) by Daniel Shumski, author of Will It Waffle?, delivers surprising, ingenious, sometimes whimsical, and always delicious meals in this new take on one-pan cooking. Easily transferred from stovetop to oven, the beloved cast-iron skillet offers endless options. Each recipe is flavorful and innovative—from a buttery Chicken Potpie to a savory Japanese Okonomiyaki pancake to a sweet and gooey Giant Cinnamon Bun. Pastas, including mac and cheese, gnocchi, and lasagna, are made in one pan—no separate boiling required. There’s even a recipe for Peanut Butter Swirl Brownies that doesn’t require a mixing bowl—it all comes together in the skillet.

There are easy recipes for weeknight meals, sumptuous appetizers and dinner ideas for date night, vegetarian entrees, mouthwatering breakfast dishes, and luscious desserts. Plus detailed information on buying, seasoning, and caring for your cast iron, along with tips on how to develop your own skillet recipes. From the classic to the inventive, this book has it covered. The 53 recipes include:

French-Toasted Waffles , page 23
Sausage, Cheddar, and Broccoli Strata , page 35
Charred Tomato Salsa , page 70
Roasted Shredded Brussels Sprouts , page 73
Bacon-Potato Skillet Bread , page 79
Peanut and Tofu Skillet Stir-Fry , page 97
Potato-Crusted Ham Quiche , page 99
Deep-Dish Pizza , page 108
Single-Skillet Carnitas , page 122
Seared Rib Eye Steak with Skillet Sauce , page 128
Seafood Paella , page 142
Giant Chocolate Chip Skillet Cookie , page 153
Waffle Bread Pudding , page 155
Chocolate Cake , page 165
Layered Crepe Torte with Dark Chocolate and Raspberry Jam, page 180
Plus more fabulous recipes for appetizers, main courses, desserts, breakfast, and vegetarian dishes
Maximum ease, minimal cleanup, and amazing flavors—and all you need is a cast-iron skillet.

David Leite Notes On A Banana

Thu, 20 Apr 2017 07:00:08 +0000

Two time James Beard Award-winner David Leite brings a dash of Anthony Bourdain, Augusten Burroughs, and Kay Redfield Jamison to his memoir, NOTES ON A BANANA: A Memoir of Food, Love, and Manic Depression (Dey Street; April 11, 2017).

Born into a devoutly Catholic, food-crazed family of Azorean immigrants in 1960s Fall River, Massachusetts, David had a childhood that was the stuff of sitcoms. But what no one knew was that this smart-ass, determined dreamer with a vivid imagination also struggled with the frightening mood swings of bipolar disorder. To cope, “Banana,” as his mother endearingly called him, found relief and comfort in food, watching reruns of Julia Child, and, later as an adult, cooking for others. It was only in his mid-thirties, after years of desperate searching, did he finally uncover the truth about himself, receive proper medical treatment, and begin healing.

Throughout the narrative, David takes the reader along on the exhilarating highs and shattering lows of his life, with his trademark sense of humor: We watch as he slams the door on his Portuguese heritage in favor of blond-haired, blue-eyed WASPdom; pursues stardom with a near-pathological relentlessness; realizes he’s gay and attempts to "turn straight" through Aesthetic Realism, a cult in downtown Manhattan; battles against dark and bitter moods, delights in his twenty-plus year relationship with Alan (known to millions of David’s online readers as “The One); and shares the people, dishes, and events that shaped him.

NOTES ON A BANANA is at once a tender look at growing up, a candid take on the power of self-acceptance, and an unflinching tale of the hell of mental illness. Its pages are brutally honest and necessary, creating a sense of universality and enduring hope that today’s readers need more than ever.

Patricia Wells My Master Recipes

Sun, 12 Mar 2017 15:45:38 +0000

At her cooking schools in Paris and Provence, Patricia Wells’s students leave with more confidence in the kitchen than they ever experienced before. Now, home cooks can learn from the master, known for her collections of delectable, precise, and well-tested, recipes.

James Beard Award winner Patricia Wells codifies the curricula of her classes in this inviting instruction manual and cookbook. Each of the recipes in MY MASTER RECIPES: 165 Recipes to Inspire Confidence in the Kitchen—With Dozens of Variations (William Morrow Cookbooks; on-sale: March 7, 2017; Hardcover ISBN: 9780062424822; $35.00) teaches fundamental techniques—blanching, searing, simmering, sweating, steaming, braising, deep-frying—with creative sub recipes that take skills in directions both savory and sweet, simple and complex.

Perfect the Four-Hour Braised Aromatic Pork and then try Provençal Lamb Daube with Tomatoes, Olives, and Mushrooms. Master the Scallops Grilled in Shells with Truffle Butter and then try your hand at Grilled Chicken Under a Brick. Impress with Sweet Chestnut Honey Madeleines and then make a stunning Walnut Cake using the same batter. Additional chapters and recipes include:

∼ Emulsify—Aïoli Piquant (master), plus Beurre Blanc

∼ Poach—Poached Chicken Breasts with Morels, Peas, and Tarragon (master), plus Salt Cod Brandade

∼ Panfry—Swiss Potato Galette (master), plus Monkfish with Polenta-Parmesan Crust and Capers

∼ Rise—Honey Brioche (master), plus Blueberry and Orange Blossom French Toast

∼ Grind—Pork and Fennel Sausage (master), plus Asian Chicken and Cilantro Meatballs

∼ Set—Lemon Panna Cotta with Candied Lemon Zest (master), plus Raspberry Panna Cotta

Seasonality, the abundant use of fresh fruits, vegetables, zests, and herbs, substituting honey for sugar when possible, and olive oil for butter when it fits, are the signatures of Patricia’s style of cooking and an integral part of MY MASTER RECIPES. She also provides a list of pantry essentials, necessary equipment, sources for finding the best ingredients—such as oils, fish and shellfish—a dependable list of preferred wine importers, and advice on when to make easy ingredient substitutions and when to stick to the original recipe.

Liz Josefsberg For Bolthouse Farms

Thu, 26 Jan 2017 18:16:24 +0000

Recent research from the Statistic Brain Institute revealed that almost a third of people drop their resolutions after two weeks. By mid-January the plans for self-improvement, working out or even eating healthier are history!

DON’T BECOME A STATISTIC. It doesn’t have to be that way, especially when it comes to healthier food choices. There are great “crave buster” ideas to satisfy your taste buds AND keep you on track through the entire year. So, you love Alfredo? No problem, you can still enjoy the creaminess and delicious flavor by subbing traditional sauces and using zoodles instead of pasta for a dish that’s flavor-forward but with lower calories and fat.

Certified Personal Trainer and Weight Loss Expert, Liz Josefsberg is available LIVE via satellite to discuss:

Healthier food that’s more accessible and affordable
How to keep healthier meals and snacks interesting
Tips on how to bust those sweet and salty cravings
Last-minute “crave buster” options for your Super Sunday festivities

Christy Jordan Author Of Sweetness

Tue, 13 Dec 2016 10:00:14 +0000

What is sweetness? It’s making memories in our parents’ and grandparents’ kitchens…welcoming guests with an open heart…. And it’s food:
Passing slices of old-fashioned Peach Buttermilk Pie around the table.
Greeting kids after school with Chocolate Chip Dream Bars.
Laughing together over glasses of sweet tea on the front porch.
In Sweetness: Southern Recipes to Celebrate the Warmth, the Love, and the Blessings of a Full Life (Workman; November 2016), founder of SouthernPlate.com Christy Jordan shares 197 recipes for sweet things to eat that are not only deeply delicious but also rich with tradition. Savoring sweet moments and sweet treats, Sweetness is a true celebration of all good things in life.
Filled with warm reminiscences and meditations on joy, the blessings of friends and family, gratitude, and the sweetness found in the everyday, Jordan’s famously bright, sunny, and positive personality is on full display in Sweetness. The book captures the essence of
southern hospitality and the spirit of the most popular features on Jordan’s wildly popular website, SouthernPlate.com. Delicious and nostalgic recipes include:
Rich and Fudgy One–Bowl Brownies (p. 35)
Busy Week Cake Mix Cookies (p. 12)
Peanut Butter Cheesecake Bars (p. 42)
Mama Reed’s Jam Cake (p. 109)
Chocolate Chess Pie (p. 147)
Old-Fashioned Banana Pudding (p. 168)
Amazing Apple Bread (p. 193)
Overnight Stuffed French Toast with Strawberry Syrup (p. 205)
Tiger Butter (p. 245)
Lost recipes like Butter Rolls, Wonder Cake, Water Pie, and Feather-Light Chocolate Biscuits
Plus decadent icings and glazes, refreshing fruit salads, simple homemade candies, floats, and alcohol-free coolers and punches
ABOUT THE AUTHOR: Christy Jordan is the author of Come Home to Supper and Southern Plate. She is also the publisher of SouthernPlate.com, which draws millions of visitors eager for her comfort food and warm, wise stories. She’s appeared on Today, Paula Deen, The Talk, QVC, and a host of other media outlets. For nine generations her family has enjoyed the sweetness of living in Huntsville, Alabama. For more information go to: southernplate.com or #SHARETHE SWEETNESS

Rick Dees All Time 40 Greatest Desserts

Sun, 13 Nov 2016 17:00:22 +0000

Eugene Mirman Gene Belcher From Bobs Burgers

Sun, 30 Oct 2016 17:00:45 +0000

Amie Valpone Eating Clean

Thu, 06 Oct 2016 19:35:15 +0000

Now more than ever, it’s easier to live a more nutritious lifestyle, but eating clean doesn’t have to mean eating bland.

Whether you’re strictly organic or going gluten-free, you can make meals that are full of flavor by mixing creativity with the freshest seasonal ingredients.

Culinary Nutritionist & Professional Recipe Developer Amie Valpone is available to discuss:

Simple and delicious recipe ideas for breakfast, lunch and dinner
Small nutritional tweaks that will have a big impact on your overall well-being
How to boost the flavor of everyday meals and snacks by adding the unique flavors of R.W. Knudsen Family’s new line of Organic Vegetable Juice Blends

Caroline Wright Cake Magic

Mon, 29 Aug 2016 19:57:40 +0000

There is a cake soulmate out there for every person and every moment, if you just know where to look. Take chocolate. A purist savors its pristine richness, yet for others chocolate is best enjoyed married with fresh mint, bourbon, caramel, coconut, chiles, or perhaps just a hint of salt. If cake is a canvas to paint our flavor fantasies upon, then a cookbook that treats its endless variations and delightful possibilities with the proper reverence is long overdue.

Ingeniously applying a Choose Your Own Adventure–style methodology to the art of baking mouthwatering cakes for every taste, CAKE MAGIC! Mix & Match Your Way To 100 Amazing Combinations is an utterly new, highly-visual kind of cookbook that showcases beautiful color photos of every cake in the book to choose from in the front, followed by core recipes in the back.

And, to ensure that everyone really is able to have their cake and eat it, too, Wright includes gluten-free and vegan variations for nearly every cake, syrup, and frosting in the book. She also shares indispensible tips on adapting the method to all pan shapes, measuring ingredients, making substitutions, troubleshooting wonky cakes, freezing baked cakes, and extremely simple frosting and decorating techniques.

Armed with a plethora of delicious flavor adventures to choose from and easy-to-follow instructions for how to get there, the cake’s destination is up to you. CAKE MAGIC! just offers 100 great reasons to make the trip.

Introducing an innovative and remarkably easy new way to make 100 delectable, flavorful cakes, author CAROLINE WRIGHT shares a simple five-ingredient homemade dry mix that forms the foundation for every cake in the book. From there, it’s just a matter of mixing and matching a batter, a flavoring syrup (the professional baker’s secret weapon that imbues the cake with additional flavor and moisture), a frosting, and the occasional topping. By following Wright’s mix-and-match method, it’s possible to introduce nearly endless changes on the same basic cake batter just by switching up the flavoring syrups and frostings.

Ann and Qunn from Culvers Custard

Fri, 05 Aug 2016 14:42:42 +0000

Frozen Custard is a gourmet treat that first originated on Coney Island, NY, as a carnival dish at the turn of the century. The popularity of Frozen Custard quickly grew and was the rage of the east coast resort areas. In 1933, Chicago was responsible for bringing Frozen Custard to the Midwest for the World's Fair. After the fair, Frozen Custard became wildly popular in towns like Milwaukee, St. Louis, Kansas City and Lafayette, Indiana.

Just in time for National Vanilla Custard Day (Aug 17), interview Ann O’Leary AKA Alice in Dairyland, Wisconsin’s Agriculture Ambassador, and Quinn Adkins, Culver’s director of menu development, to learn:

How frozen custard is made and served
Why custard has a richer and creamier texture than ice cream
Which treat will never give you a brain freeze – and why
The most popular Custard flavor at Culver’s

Chef John Moeller America's Better Sandwich

Tue, 21 Jun 2016 15:28:44 +0000

Sandwiches are an American classic. But what takes a sandwich from good to better?

Former White House Chef John Moeller has traveled the world and served his delectable cuisine to three Presidential administrations. Presidents and First Families have enjoyed his creations. And what’s one of Chef Moeller’s top tips? Never sell a good sandwich short. Chef Moeller is available via satellite to share:

•His favorite sandwich recipes ◦Easy ways to elevate classic sandwiches (think “Creative Classics”, “Fueling Good”, “Open-Face Artistry”, “Breakfast in Bread” and “State Favorites”)
◦How your viewers can enter the annual “America’s Better Sandwich™” contest and help support Feeding America®, the leading domestic hunger-relief organization

From now until August 21, viewers can head to www.AmericasBetterSandwich.com to submit original recipes into the “America’s Better Sandwich™” Contest for the chance to win $25,000! For each valid recipe submitted during the entry period, and for each vote cast during the voting period, Arnold®, Brownberry® and Oroweat® breads will donate one loaf of bread (up to 100,000) to its official charitable partner Feeding America®.

Emily Paster DIY Kitchen Revolution

Thu, 02 Jun 2016 15:31:18 +0000

With 80 artisanal recipes that are perfect for trading (or gifting), advice on packaging, sample labels, and strategies for success, readers will be fully prepared for their food swapping. And if their community doesn’t yet have an organized event, FOOD SWAP will guide them through the process of creating one.
After reading this book, swapping enthusiasts will have all the information they need to ensure they have a great time and go home with the best haul. But there’s more to it than scoring some peanut butter buckeyes and strawberry jam: participants also gain friendship, community, a sense of pride in their creations, and renewed culinary inspiration.

FOOD SWAP IS filled with practical advice on topics like:
•what is food swapping
•the benefit of food swaps
•the ideal number of participants
•the importance of following local regulations
•getting the word out
•finding a location
•and basic guidelines to ensure success

About the author: EMILY PASTER is the creator of the popular website West of the Loop, which was named a Top Mommy Blog by Time Out Chicago Kids and a “Family Food Blog to Savor” by Red Tricycle. She is the co-founder of the Chicago Food Swap, teaches canning classes in the Chicago area, and writes on food and entertaining for Chicago Parent magazine.

Ina Yalof Food And The City

Wed, 01 Jun 2016 17:16:34 +0000

FOOD AND THE CITY

New York’s Professional Chefs, Restaurateurs, Line Cooks,Street Vendors, and Purveyors Talk About What They Do and Why They Do It

By Ina Yalof

When many of us think New York City, we think food—from the latest ethnic discovery to the culinary innovations of cutting-edge chefs to the comfort foods we grew up eating. In FOOD AND THE CITY: New York’s Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk About What They Do and Why They Do It (G. P. Putnam’s Sons: on sale May 31, 2016), journalist and bestselling author Ina Yalof’s pens a delectable journey inside the city’s pulsating food scene. From Zabar’s deli counter to the Pierre Hotel, from Harlem Shake to RedFarm, Yalof captures the stories of the people who have made this industry their lives.

The stories they tell, while each unique, nonetheless share common threads: hard work, creativity, and most of all a passion for food. Much like the folks in the food industry in your city!

Yalof takes readers into the kitchens, dining rooms, and even wine cellars of a cross section of the city’s eateries—from casual to posh, from diners to five-star hotels. She talks to chefs who have risen from dishwasher and line cook to the pinnacle of their profession. From their singular stories, readers glean essential truths about what it takes to operate a successful restaurant in one of the most demanding markets in the world—whether maintaining the legendary reputation of the “21” Club, making the catering run on time at the Pierre Hotel, or serving eggs and blue-plate specials on upper Broadway.

Yalof also takes us into a complex behind-the-scenes world as she visits butchers, cheesemongers, and bakers. She ventures far afield to food purveyors most New Yorkers rarely think about: a caterer tasked with feeding a large, hungry, transient film crew; a firefighter who cooks for the rest of his Rescue Company; and the executive director of Nutritional Services at Rikers Island, where the NYC Department of Correction prepares 47,000 meals a day. Whether Yalof’s destination is Zabar’s, Chinatown, or the kitchen of Brooklyn’s Sucre Mort Pralines, the stories she unearths create an unforgettable gallery of New Yorkers who embody its culinary heart and soul.

Praised by culinary geniuses Marcus Samuelsson, Daniel Boulud, and Eric Ripert, FOOD AND THE CITY is a fascinating oral history from an unforgettable gallery of New Yorkers who embody its culinary heart and soul. It is full of delicious insights, inspiring stories, and singular anecdotes that together paint a vibrant picture of metropolitan food culture. To name just a few:
•Dominique Ansel explains what great good fortune led him to make the first Cronut
•Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, recounts her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel
•Restaurateur Ed Schoenfeld describes his journey from nice Jewish boy from Brooklyn to New York’s indisputable Chinese food maven
•Old-schoolers like David Fox, third-generation owner of Fox’s U-bet syrup,
•and the outspoken Upper West Side butcher Schatzie,
•plus new kids on the block like Patrick Collins, sous chef at The Dutch,
•and Brooklyn artisan Lauren Clark of Sucre Mort Pralines

“Each story in this book inspires me with the turn of the page,” says Marcus Samuelsson, James Beard Award–winning chef and New York Times–bestselling author of Marcus Off Duty and Yes, Chef. “These are stories of passion, motivation, hardship, and resilience. Ina Yalof has captured the ingredients for success in the New York City restaurant scene while weaving tales that showcase the unwavering spirit of our fellow New Yorkers.”

ABOUT THE AUTHOR: Ina Yalof has been writing books and articles about such diverse subjects as medicine, science, religion, and happiness for more than thirty years. Her books include the widely acclaimed oral history Life and Death: The Story of a Hospital, What It Means to Be Jewish, How I Write (coauthored with Janet Evanovich), and What Happy Women Know. Yalof’s articles have appeared in numerous national publications, including GQ, Harper’s Bazaar, and New York magazine. She lives and eats in New York City.

Chef Karen From Red Robin And Yummm University

Wed, 25 May 2016 13:20:43 +0000

Memorial Day is the unofficial start to one of the most anticipated times of the year – the summer grilling season.

During the summer, everyone thinks they are a “grilling expert,” but often times they are letdown by the results – over/undercooked burgers; a lack of flavor; or the burger patties shrunk into sliders.

To celebrate the grilling season, Red Robin Gourmet Burgers and Brews is opening the phone lines, giving away their secrets, to answer the at-home griller’s most burning questions

Burger Master, Chef Karen Kaehler is available via satellite to discuss those secrets, including:

•Why preparation and planning is key to the perfect burger
•Pre-heating tips, and ways to bring out the flavor of the meat
•The art of burger toppings (pineapple?! J)
•The new Yummm Hotline kicking off on Memorial Day

Bistro La Bon Chef Majid Amoorpour

Wed, 18 May 2016 20:01:31 +0000

Welcome to Bistro La Bon
Located in the heart of Plaza Midwood, Bistro La Bon stands out as a shining jewel in the Queen City by offering a one-of-a-kind dining experience that celebrates culinary influences from all over the world. Executive Chef Majid Amoorpour pours more than 20 years of international experience into a comprehensive and exquisite menu. Bistro La Bon is proud to serve locally sourced products and offer a selection of vegetarian, vegan and gluten-free dishes. Join us for daily specials and weekend brunch.

From Iran to Oklahoma to Charlotte: A chef’s path to Bistro La Bon

Bistro La Bon receives LocalEats Award

Bistro La Bon Named Among Top 25 Restaurants in Charlotte

Where to Go for Easter Brunch in Charlotte (Scoop Charlotte 3/26/13)

Bistro La Bon Introducing the City to Creative and Diverse Food (HelloCharlotte.com, 12/5/2010)

Charlotte Magazine Best of the Best Awards

Sunday Brunch Buffet at Bistro La Bon (examiner.com, 10/9/2010)

Bistro La Bon Named Among Top 10 Restaurants in Charlotte (10Best.com)

Not Afraid of Flavor at Bistro La Bon (Creative Loafing , 9/7/2010)

NBC Charlotte Today Reviews Bistro La Bon (WCNC)

Awards

Best Small Plates in Charlotte 2013

Top 100 Restaurant 2013

Charlotte Magazine 25 Best Restaurants 2013

Creative Loafing Reader's Choice Best Brunch in Charlotte 2013

Charlotte Magazine Best Restaurant in a Strip Mall 2012

Charlotte Magazine Best New Restaurant 2011

Charlotte Magazine Best of the Best Editor’s Pick

Sophie Eagan Author Of Devoured

Thu, 05 May 2016 18:11:56 +0000

In a flavorful blend of The Omnivore’s Dilemma, Salt Sugar Fat, and Freakonomics—food writer and program director at The Culinary Institute of America Sophie Egan reveals how, what, and why Americans eat. In DEVOURED: From Chicken Wings to Kale Smoothies—How What We Eat Defines Who We Are (William Morrow, HC, on-sale May 3, 2016, ISBN: 9780062390981, $28.99), Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad.
Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America’s cuisine so great.
• Why does McDonald’s have 107 items on its menu?
• Why are breakfast sandwiches, protein bars, and gluten-free anything so popular?

The search for answers to these intriguing questions and many more takes Egan across the culinary landscape. She explores:
• The prioritization of convenience over health Fact: 63 percent of Americans believe skipping breakfast is unhealthy—yet only 26 percent eat it daily.
• The American obsession with “having it our way” Fact: Starbucks offers 87,000 possible drink combinations.
• Why we buy foods on the basis of what they lack such as gluten, GMOs, fat, etc. Fact: “Gluten-free” is a $10 billion industry. 1% of Americans actually have celiac disease, and 6% actually have a gluten sensitivity, but 33% try to avoid gluten.
• The country’s love of new, innovative food products and stunt foods Fact: Taco Bell sold 100 million Doritos Locos Tacos in an unprecedented ten weeks.
• The diverse influences from across the world that have shaped American cuisine Fact: Two thirds of Americans now eat a greater variety of global cuisines than they did just five years ago.
• Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal?
• And more including the psychology of waiting in line, diet evangelism, and the democratization of wine.
DEVOURED weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America.
ABOUT THE AUTHOR: Sophie Egan is the director of programs and culinary nutrition for the Strategic Initiatives Group at The Culinary Institute of America. Based in San Francisco, Egan is a contributor to The New York Times' Well blog, and has written about food and health for KQED, WIRED, and Sunset magazine, where she worked on The Sunset Cookbook and The One-Block Feast book. She holds a master of public health from University of California, Berkeley, with a focus on health and social behavior, and a bachelor of arts with honors in history from Stanford University.

John McLemore BBQ and Smokers By Masterbuilt

Wed, 04 May 2016 11:44:11 +0000

Mesquite, Hickory, Apple…each delivers a different flavor.
FINALLY, SOMEONE IS TEACHING THE DELICIOUS DIFFERENCE!

May is National BBQ Month and best-selling cookbook "Dadgum, That's Good" author John McLemore is the BBQ expert! From the wood, to the seasoning, to the right cuts of meat, your listeners WILL master their own backyard BBQ!

WHEN:
TUESDAY, MAY 3, 2016
7:45 AM TO 11:45 AM ET

Everyone loves the taste of good BBQ, but no one wants to stand over a hot grill and babysit the food. Smoking is the key to a fool-proof BBQ.

John will discuss all the different techniques they can use for making great BBQ - brining, dry rub seasoning, and the best sauces. John will tell what types of wood can be used for different flavor profiles and which woods pair best with which foods.

What cuts of meat produce the best flavors for BBQ
How wood can be used to enhance the flavor of your BBQ
The seasonings that can be used to create different dishes this summer!

Chef Christine Hazel Hells Kitchen

Mon, 02 May 2016 00:00:56 +0000

Chef Bret Hauser from Hells Kitchen

Sun, 01 May 2016 18:00:29 +0000

Chef Michelle Tribble From Hells Kitchen

Sun, 01 May 2016 13:00:55 +0000

Chef Alison Rivera Hells Kitchen

Sun, 01 May 2016 09:00:26 +0000

Chef Randy Bell from Hells Kitchen

Sun, 01 May 2016 00:00:47 +0000

Chef Nick Peters from Hells Kitchen

Sat, 30 Apr 2016 18:00:20 +0000

Chef T Gregorie From Hells Kitchen

Sat, 30 Apr 2016 13:00:14 +0000

Chef Milly Medley from Hells Kitchen

Sat, 30 Apr 2016 09:00:46 +0000

Chef Josh Trovato Hells Kitchen

Sat, 30 Apr 2016 03:00:57 +0000

Chef Meghan Gill Hells Kitchen Season 15

Fri, 29 Apr 2016 19:47:26 +0000

Lucy Buffett A Taste Of The Gulf Coast Good Life

Mon, 25 Apr 2016 15:50:07 +0000

Grand Central Life & Style is proud to present the bestselling, self-published cookbook by Lucy Buffett, “Crazy Sista Cooking,” updated and repackaged for 2016 in LULU’S KITCHEN: A Taste of the Gulf Coast Good Life (April 26.) In this vibrant and fun cookbook, chef sister of Jimmy Buffett includes amazing recipes from LuLu’s, her destination restaurant in Gulf Shores, Alabama, which also has a location in Destin, FL.
Like her brother, Lucy Buffett celebrates freedom, relaxation, and seaside decadence in her own art—cooking. Packed with more than 120 signature recipes from Lucy's famous Gulf Coast restaurant, LULU’S KITCHEN is the next best thing to being there. Tucked inside are humorous stories and plenty of wit and wisdom from Lucy’s own kitchen. The book features party menus, Buffett Family favorites, and lots of telling it like it is. Recipes include soul-satisfying Southern delights, from cocktails to entrees, such as:
Cocktail Hour - Bama Breeze
In the Beginning - Heavenly Fried Crab Claws
Gumbo Love and Other Deep South Soups - Summer Seafood Gumbo
Sassy Salads - Creola Blackened Grouper Salad
Sandwiches and Such - Mama’s Favorite Oyster Loaf
Perfect Sauces and Salad Dressings - Bad Girl Buffalo Sauce (Spicy!)
Sweet Things - Chocolate Pound Cake with Mocha Glaze
Child’s Play - Little Chickens’ Tasty Pot Pie
Life is Good Grits - Garlic Cheese Grits
Party Favors - Southern Summer Dinner Party Menu
This revised edition has been updated with a new introduction and headnotes, but still has all of the great recipes from “Crazy Sista Cooking.” LULU’S KITCHEN can be used by cooks of all experience levels and for many different occasions, from dinner with family to parties with friends. Have a “Taste of the Gulf Coast Good Life” no matter where you live.
ABOUT LUCY BUFFETT
Lucy Buffett is a restaurateur of the award winning, fun-loving LuLu’s which serves more than one million guests a year at two locations, one in Gulf Shores, Alabama and the other in Destin, Florida. Lucy has also been recognized for her tireless work on behalf of sustainability and the environment. However, the greatest passion of this self-proclaimed gypsy rebel and reluctant entrepreneur is cooking good food for the people she loves. LULU’S KITCHEN: A Taste of the Gulf Coast Good Life (formerly “Crazy Sista Cooking”) is her first cookbook and is full of recipes and stories that made her restaurant the famous destination it is today. You can find more information on Lucy at www.LucyBuffett.com.
Learn More About Lucy Buffett
facebook.com/Lucy-Buffett
@LucyBuffett on Twitter
@LucyBuffett on Instagram

Chef Marc Murphy New Age Cooking With Soy Vay

Wed, 20 Apr 2016 14:59:07 +0000

Today, at home chefs are turning to their computer screens at every step of the cooking journey from meal inspiration to recipe tracking and purchasing ingredients.

That’s why Soy Vay is providing the ultimate interactive digital cooking experience with featured recipes from Chef Marc Murphy and Debi Mazar. The new recipe database, OK Soy Vay, is the first website to offer food lovers a voice-controlled recipe experience that makes cooking easier and a lot more fun.

Food Network’s Marc Murphy and Actress & Cooking Channel’s Debi Mazar (Entourage, Goodfellas) are available LIVE via satellite to help viewers unlock the awesome in their kitchen.

Marc Murphy is Executive Chef and Owner of restaurants Landmarc, Ditch Plains, Kingside and Grey Salt. Murphy’s involvement in the industry moves beyond the restaurants with a regular role as a judge on The Food Network’s highest rated hit, CHOPPED

I Buy Crazy Vanessa Reid Cookbook Craze

Fri, 15 Apr 2016 16:15:45 +0000

Ian K Smith MD Shred Diet

Fri, 15 Apr 2016 16:12:03 +0000

Graham Elliot Cooking Like A Master Chef

Fri, 15 Apr 2016 16:09:10 +0000

Katie Workman Dinner Solved

Fri, 15 Apr 2016 16:08:29 +0000

Sarah Lee Chase New England Cookbook

Fri, 15 Apr 2016 16:06:13 +0000

Anson Williams The Perfect Portion Cookbook

Fri, 15 Apr 2016 16:04:54 +0000

Dean McDermottt Gourmet Dad

Fri, 15 Apr 2016 16:04:34 +0000

Kris Jenner In The Kitchen With Kris

Fri, 15 Apr 2016 16:00:25 +0000

The Liberty and Lumiere Tom Condron

Fri, 15 Apr 2016 15:54:19 +0000

Eddie and Anne Margaret From Eddies

Fri, 15 Apr 2016 15:53:50 +0000

Raw Chef David Moore

Fri, 15 Apr 2016 15:53:04 +0000

Chef David Moore Ballantyne Resort

Fri, 15 Apr 2016 15:52:22 +0000

Chef Damien Of Firebird Restaurants

Fri, 15 Apr 2016 15:51:40 +0000

Anna Hsu AZN Azian Cuizine

Fri, 15 Apr 2016 15:51:14 +0000

Dr Travis Stork Doctors Diet Cookbook

Wed, 13 Apr 2016 16:41:54 +0000

Frankie Avalon Italian Family Cookbook

Wed, 13 Apr 2016 16:40:48 +0000

Lisa Oz The Oz Family Kitchen

Wed, 13 Apr 2016 16:40:14 +0000

Carol Alt A Healthy You

Wed, 13 Apr 2016 16:39:35 +0000

Chef Stephanie Izard with Lays Wavy

Wed, 13 Apr 2016 16:38:18 +0000

Burgers with Chef Russell From Hard Rock Cafe

Wed, 13 Apr 2016 16:37:49 +0000

Chef Rocco On The Air

Wed, 13 Apr 2016 16:37:23 +0000

Iron Chef Judge Donatella Arpaia

Wed, 13 Apr 2016 16:37:00 +0000

Chef Adam Livow from Hells Kitchen

Wed, 13 Apr 2016 16:36:28 +0000