Saturday Recipes: Back to Basics with Julia Child
Julia’s Kitchen Wisdom — Essential Techniques and Recipes from a Lifetime of Cooking Julia Child has given us answers to these and other questions in the ten masterful volumes she has published over the past 40 years.
But which book do you go to for which solution? Read more
Saturday Recipes: Big Bob Gibson’s BBQ Book
Just in time for the 4th of July festivities:
Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue. Read more
The Recipe Club – Martha’s American Food
In this beautiful volume, a love letter to American food, Martha Stewart, who has so significantly influenced the American table, collects her most favorite national dishes, as well as the stories and traditions behind them. These are recipes that will delight you with nostalgia, inspire you, and teach you about our nation by way of its regions and their distinctive flavors. Above all, these are time-honored recipes that you will turn to again and again. Read more
Recipes: The Joy of Gluten-Free, Sugar-Free Baking
80 Low-Carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss
Written by Peter ReinhartAuthor and by Denene Wallace
The first gluten-free baking book from legendary bread maker and James Beard Award-winning author Peter Reinhart, with 80 world-class recipes suitable for wheat sensitive, diabetic, and low-carb/low-sugar dieters.
Amazing, easy-to-make recipes that revolutionize baking for wheat sensitive, diabetic, and low-carb/low-sugar cooks. Read more
Recipes: Vegatable Literacy by Deborah Madison
On sale now! In her latest cookbook, Deborah Madison, America’s leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light. Read more
Guest Post: HEROES WHO COOK by Loveswept author Lauren Layne
As romance readers and writers, most of us have heard the assessment that the romance genre is “porn for women.” I’m not sure that I agree with this label. There’s a heck of a lot more going on in the romances I read than just sex. There’s emotional gratification, laughter, friendship…
But let’s just go with it for a second. Let’s pretend that romance can double as “porn.” Fine. I’d like to get even more specific by mentioning a delicious trend I’ve been noticing…
Heroes who feed their heroines. Read more
Recipe’s from The Recipe Club featuring Nigellissima
Nigellissima, like the Italian cooking from which it takes its inspiration, is a celebration of food that is fresh, delicious, and unpretentious. Here Nigella Lawson serves up 120 straightforward and mouthwatering recipes that are quick and easy yet elevate weeknight meals into no-fuss feasts. Enjoy!
Authors Jennifer Probst & Elisabeth Barrett talk about books, cooking & more + Giveaway
Elisabeth: Hello, Jennifer, and thank you for joining me at Romance at Random. It is a huge treat to have you with me today, especially since I LOVE the Marriage to a Billionaire series that is now sweeping the nation. I know the Marriage Merger is coming out in July, but you have a brand new foodie romance in digital format coming March 4th, right?
Jennifer: Yes, I’m really excited. It’s called All the Way and pits a restaurant owner against a food critic so there’s lots of yummy stuff to read about. Revenge, redemption, sex, angst, humor, and of course, tons of food!
BTW, just loving your Star Harbor series and those yummy heroes. Counting down the days to the next installment . When is it finally out? Read more
Recipe: Cold Sesame Noodles – Yum!!
Cole Sesame Noodles – doesn’t this sound delightful! Especially the way it is prepared below – enjoy!
Starting in the late 1960s, Sichuan restaurants took New York (and later the rest of the country) by storm. A standby appetizer cold noodles coated with sesame paste and peanut butter, and spiked with chili became one of the most beloved Chinese dishes in the city. With this recipe, you can make the same savory-sweet noodles you love from the Chinese takeout, with less grease and no MSG. The best noodles to use are Chinese egg noodles or spaghetti; they hold their firmness best and allow the sauce to coat the noodles instead of seeping in. They should be round and not too thin or too thick (the width of a spaghetti strand is perfect). A pinch of spicy Sichuan pepper enhances the flavor of the noodles, but you can certainly leave it out. The velvety noodles are as satisfying freshly made as they are eaten from the fridge at 3:00 a.m. Read more
From the Friendship Bread Kitchen: Darien Gee’s Top 5 Recipes for the Holiday Season
“It’s moist and sweet with a hint of cinnamon. It hits the spot, as unexpected kindness always does, and soon there is only one slice left.”
from Friendship Bread
Holiday baking. Warm, fragrant kitchens. Cinnamon, nutmeg, cloves, and ginger; flour and sugar dusting the counters. Bread rising in the oven, cookies and cakes cooling on the rack. Have I got your attention yet? (smile)
Ruthie’s Reality: “Men Who Cook and the Women Who Drool on Them” + Giveaway!
Fantastic sex weakened her resolve. That, or the sight of Nev wearing pin-striped trousers and nothing else while cooking her dinner was just way too good to pass up. When he chopped garlic and pepper and tomatoes into tiny pieces, the muscles of his forearms flexed, and her eyes were drawn to the small, sure movements of his fingers and hands on the knife. It was terribly sexy.
—Probably Ruthie’s favorite moment in About Last Night, a.k.a. the part where Nev cooks vegetables half-naked