Let Me Feed You: Shameless Corn By Mary Ann Rivers
There are experiences in this life that can’t be fully enjoyed unless you let loose, completely, of dignity and shame and self-consciousness so that your body has free reign to simply take-in all the delicious sensory information and overwhelm your forebrain with pleasure.
Eating this corn is one of those experiences.
This is third-date corn. Ten-year-anniversary corn. The-kids-went-to-bed-early corn. You-and-your-best-friend-getting-tipsy corn. Because, this corn is sloppy and messy and you have to use your hands, and there will be moaning. I know some of you are going to make this for a work potluck, anyway, but now you can’t say I didn’t warn you. Read more
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
Let Me Feed You: Method Okra by Mary Ann Rivers
I know, sweet baby. You don’t think you like okra. I get it. It is not a convincing vegetable with its fur and its slime and its grey-greenness. It fact, those that do eat it seem to need to aggressively wrangle it into breading or pickling brine or gumbos with enough sausage and spice you don’t really have any idea what you’re eating.
This is romance, however. We want unconvincing heroes and heroines to be loved for themselves, without the aggressive makeover. 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
Let Me Feed You: Feel Good Better Cookies by Mary Ann Rivers
Cookies are very important. When I work with new moms and their babies, I recommend cookies regularly as a part of general recovery. Breastfeeding moms often ask me for foods that are good for their supply, and I always tell them “cookies.” Which, is true because you need calories to breastfeed and cookies have them. Then they always say, “no, Mary Ann, I mean like healthy food that is good for me and the baby.”
My answer is still the same. Breastfeeding or not, recovering from birth or a grueling adoption, cookies are good for you. They are also good for you when you hurt your body, are a little under the weather (or a lot), or have had your feelings bruised. I mean, I think you should keep in mind the saying “if you eat a cookie, you needed a cookie, if you eat six cookies you needed to talk about it,” but I am a health professional and I feel very comfortable recommending cookies. Even if sometimes you end up eating six cookies. Read more
Saturday Recipes – The Longevity Kitchen
A collection of 125 delicious whole-foods recipes showcasing 16 antioxidant-rich power foods, developed by wellness authority Rebecca Katz to combat and prevent chronic diseases such as diabetes, heart disease, high blood pressure, inflammation, arthritis, and other conditions that plague American adults, enabling readers to live longer, healthier lives.
Food is your most powerful tool. You want to make better nutritional choices, but the science of eating has become more complicated than ever. If you’ve been diagnosed with prediabetes, are at risk for heart disease, have a family history of high blood pressure, or simply want to eat a healthful diet to promote long life, how do you know which foods will really deliver the greatest benefits? Read more
Saturday Recipes – ‘Supergrains’
Discover how delicious nutritious eating can be with 100 flavorful recipes for breakfast, lunch, dinner and dessert, featuring twelve different grains (and six of them are gluten-free). Add these nutrient-packed superfoods to your diet and you’ll be cooking meals that are high in health benefits and low in calorie count. 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
Recipes – Ready for Dessert?
Recipes included in this excerpt:Chocolate-Dipped Coconut MacaroonsApple-Frangipane GaletteRed Wine–Raspberry SorbetAlmond and Chocolate Chunk BiscottiPastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. How can you not want to take a look? YUM!
Recipes: From the queen of cooking #InaGarten
Recipes From Barefoot Contessa How Easy is That? by Ina Garten
In Barefoot Contessa How Easy Is That? Ina proves once again that it doesn’t take complicated techniques, special equipment, or stops at more than one grocery store to make wonderful dishes for your family and friends. Her newest must-have cookbook is all about saving time and avoiding stress while having fun in the kitchen.
These are not recipes with three ingredients thrown together in five minutes; instead home cooks will find fantastic Barefoot Contessa recipes that are easy to make but still have all that deep, delicious flavor Ina is known for—and that makes a meal so satisfying. Read more
Recipes – Pomegranates
The culinary and mythological virtues of pomegranates have been extolled in art and literature since the time of the ancient Greeks, and these days the fruit is enjoying the spotlight as one of the hot new culinary trends. Famed for its tart, refreshing juice and for its symbolism of royalty and fertility, the pomegranate is guaranteed to perk up almost any meal. Whether an integral part of a dish’s composition or adding a bit of color and surprise as a garnish, pomegranates bring beauty and stimulating flavor. POMEGRANATES offers the natural and cultural history of the pomegranate throughout the world; gives tips on how to buy, eat, and use this delectable fruit; and then dishes up a comprehensive collection of 70 pomegranate recipes.More and more people seem perfectly happy to wrestle with this amazing fruit to experience its hard-gotten but ultimately satisfying taste treasure. Read more
Cupcake Recipe for your Sweetheart!
Get a taste of the delicious treats Rachel Thebault covers in her new cookbook, SWEET CHIC.
Rachel is the owner of the New York City bake shop Tribeca Treats.Whether you’re a novice baker hoping to master the basics or an experienced one looking to add a little versatility to your existing creations, SWEET CHIC is a clever and practical guide for memorable desserts, a one-sweet-fits-all way to make a tantalizing impression.
What about making a few cupcakes for your Valentine? Enjoy! Read more
Diet & Recipe – The 30-Day Vegan Challenge
Whether you want to improve your overall health, shed a few pounds, demonstrate your compassion for animals, or help the environment, Colleen Patrick-Goudreau holds your hand every step of the way, giving you the tools you need to make the vegan transition—healthfully, joyfully, and deliciously.
The 30-Day Vegan Challenge
THE ULTIMATE GUIDE TO EATING CLEANER, GETTING LEANER, AND LIVING COMPASSIONATELY Read more
I just hate it, dieting that is . . . but, check out The Mediterranean Prescription
I absolutely hate dieting but this book makes it look so easy! The recipes are simple with normal foods, something that I could do and enjoy.
LOSE WEIGHT, STAY FIT, AND FEEL GREAT WHILE EATING SOME OF THE MOST DELICIOUS AND HEALTHIEST FOOD ON EARTH.
Renowned for its dazzling beauty and delectable cuisine, the Mediterranean island of Sicily has historically one of the healthiest diets in the world. Recent studies show that this eating style can reduce the risk of developing Parkinson’s disease, Alzheimer’s, diabetes, and depression, and that it can even increase fertility rates! Now all the succulent flavors and myriad benefits of Sicilian cooking are yours to savor in the very first weight-loss program that will not only help you effortlessly shed unwanted pounds but will become a prescription for a lifetime of nourishing, palate-pleasing fare. Read more
Do Readers Actually Make Recipes Printed in Novels? by Liz Maverick
Do Readers Actually Make Recipes Printed in Novels? Dreamy or Disastrous? An Experiment.
Last week, I headed out to Brooklyn, New York to bake with author Megan Caldwell. Our target was a recipe printed in the back of her upcoming pastry-tastic debut novel, Vanity Fare, about the charming Molly Hagan, a divorced single-mom who takes a job writing copy for a bakery and becomes entangled in a love triangle.
There are five recipes in the back of the book. Three possibilities rose to the surface. We considered making the Much Ado About Muffins recipe or possibly the Tart of Darkness, but in the end we settled on Lord of the Tea Rings. Read more
Tasty treats from emerging author Julieanne Reeves a recipe, a hero, a giveaway
My name is Jessica Hallstatt. I’m the heroine of romantic suspense author Julieanne Reeves’ novel, Razing Kayne; the first book in her Walking A Thin Blue Line police series.
Julieanne asked me to stop by and share something scrumptious with you. So, without further ado, here’s Kayne. Wait, no. He’s mine. You guys get the loaded cornbread recipe. And I’ll get right to it, just as soon as I’ve ogled him for another moment or two. Sigh. You have to admit, he is rather yummy isn’t he?
Okay, okay. Speaking of yummy… Read more
Recipe of the Week: Chicken Pot Pie
Taken from In the Kitchen with David, the cookbook based on David Venable’s popular QVC show of the same name, this week’s recipe is a deliciously warm comfort food that would work well as lunch on the weekend, or a cozy weekday dinner.
In his long-anticipated debut cookbook, Venable shares 150 delicious recipes of hearty, easy-to-make, comforting dishes. In the Kitchen with David covers everything from appetizers and breads to soups and salads to main courses and sides, as well as his lifelong love of bacon (The Divine Swine!). You’ll get ideas for quick Monday-to-Friday dinners, let-it-cook-all-weekend suppers, savory breakfasts and brunches, cocktail party fun, game-day eats, and family reunion feasts. And of course, no Southern-influenced cookbook is complete without a little something sweet. Read on for his take on the traditional chicken pot pie. Read more
Guest Author – Food for Thought from Rosalind Lauer
Not the obvious romantic craving. We’re talking good old-fashioned load-up-your-plate-for-Sunday-dinner hunger. A simmering stew. Bright, crisp vegetables sliced into a summer salad. A fruit pie cooling on the window sill.
Hold on one second while I run to the kitchen…
One joy of writing about the Amish is the focus on cooking that is a daily part of most Amish households. Baking, cooking, canning and pickling are important tasks that create cherished memories for mothers and daughters.
There are many reasons why the Amish spend a lot of time cooking. They don’t eat many processed foods. You won’t find Lunchables in a child’s lunch pail, and since the Amish don’t have electricity in their homes, Lean Cuisines are out. But the alternatives are delicious. Pot pies, stews, pizzas and casseroles are homemade, often with vegetables from the family garden. And the baking…pies, cookies, brownies and breads, specialties like whoopie pies and soft pretzels… I love them all!
Author Sarah Addison Allen on Books, Friendship, and Food
Sarah Addison Allen is the New York Times bestselling author of Garden Spells, The Sugar Queen and The Girl Who Chased the Moon. Known for combining elements of romance, magic realism and food, she has virtually created a genre all her own. In this special blog, Sarah talks about some of the book-inspired events readers have shared with her, while sharing her own delectable recipe. Sarah’s latest book, The Peach Keeper, is new in paperback!
A book club reading my first book, Garden Spells, once sent me a photo of the magic apple tree from the story they’d created for their garden lunch meeting. A reader once wrote me about her book club meeting for The Sugar Queen, where she hid candy in the closet like the main character, and invited the her group to take candy from the closet. And for The Girl Who Chased the Moon, a club recently sent a photo of the members holding Blue Moon martinis.
I continue to be impressed by the creativity and care that go into book club meetings. They are events, events created around a book, a celebration of reading. How great is that? And when there’s food involved, well, I think that’s the trifecta: Books, Friendship, and Food.
For my latest book, The Peach Keeper, the food element comes from a magical, quirky barista who thinks how people take their coffee says a lot about their personalities. She creates snacks and sweets to sell that all have coffee as an ingredient: Cappuccino doughnuts, coffee oatmeal cookies, espresso brownies.
So I want to share this brownie recipe from the book with you. With a little punch on espresso, these brownies are divine. (For more recipes from my books, check out my website www.SarahAddisonAllen.com.)
Double Chocolate Espresso Brownies
• Butter-flavored cooking spray
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1/8 teaspoon salt
• 14 (1-ounce) squares semisweet chocolate, finely chopped
• 1 cup sugar
• 1/2 cup butter or margarine
• 1/4 cup light corn syrup
• 1/4 cup espresso or strongly brewed French roast coffee, cooled
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 cup chopped walnuts (this can be optional)
• 6 ounces premium Swiss dark or milk chocolate, coarsely chopped
Coat a 13″ x 9″ pan with cooking spray. Line pan with aluminum foil, allowing ends to hang over short sides of pan. Tuck overlapping ends under rim on short sides. Coat foil with cooking spray; set pan aside.
Combine flour and next 3 ingredients in a small bowl. Place chopped semisweet chocolate in a large bowl; set aside.
Combine sugar and next 3 ingredients in a saucepan; cook over medium heat, stirring constantly, until sugar and butter melt and mixture comes to a rolling boil. Remove from heat, and pour over chopped chocolate in bowl; let stand 2 minutes (do not stir).
Beat mixture at low speed of an electric mixer until chocolate melts and mixture is smooth. Add eggs, one at a time, beating well after each addition. Add flour mixture; beat at medium speed until well blended. Stir in vanilla, walnuts, and dark chocolate.
Spoon batter into prepared pan, spreading evenly. Bake at 325° for 45 to 48 minutes. Cool completely in pan on a wire rack. Cover brownies with overlapping foil; chill at least 2 hours.
Carefully invert brownies from pan, using overlapping foil as handles; remove foil. Invert brownies again onto a cutting board; cut into squares or diamonds and enjoy.
Get ready for the 4th with these great recipes!
Just a little something special from Virginia — great recipes to help you prepare for your 4th of July celebration – Enjoy!!
Freedom, precious freedom. Celebrate the 4th of July with family, friends, food and fireworks. Have fun! Wave the flag, wave at your neighbors, run through a sprinkler, smile! Remember those who fought to keep us free, and honor them by living your life to the fullest. Enjoy these recipes which each have little extra fun and flavor included in every bite!
Sweet & Spicy Grilled Shrimp
1 cup pineapple jelly or orange marmalade
2 garlic cloves, finely chopped
2 limes, juice of
1 tablespoon Worcestershire sauce
1 jalapeno pepper, seeded and finely chopped
1/4 teaspoon red pepper flakes
2 lbs shrimp, raw, large, peeled and deveined
1/4 teaspoon salt
In a small saucepan combine jelly or marmalade , garlic, lime juice, Worcestershire, jalapeno and chilies. Cook over medium heat until jelly melts. Thread shrimp onto skewers, about 4 per skewer if using large shrimp. Brush both sides of shrimp with jelly mixture and place on a tray to marinate for 30 minutes. Preheat grill on high and sprinkle shrimp with salt on both sides. Grill shrimp for 3 minutes per side, brushing with marinade again before turning. Reduce time for smaller shrimp. Place remaining sauce in a serving dish for dipping.
2 cups self-rising flour
1 cup sugar
1 cup (8 oz) sour cream
1/2 cup vegetable oil
1 large lemon, small amount of peel grated into batter, juice reserved
2 large eggs
1 pint raspberries
Preheat oven to 375 degrees F. Line muffin cups with paper muffin cups. In a large bowl, gently blend sugar, sour cream, oil, lemon peel and lemon juice. Stir in eggs, just until blended. Add in flour, and do not over-mix. Fold in raspberries, just until mixed. Fill muffin cups just above halfway with batter. Bake 20 minutes, or until golden brown and lightly springy to touch. Cool in pan for 5 minutes before removing to cooling rack.
Peanut Butter & Banana S’mores
graham cracker squares
peanut butter (even better with honey peanut butter)
Spread one graham cracker square with peanut butter and top with banana slices. Add a toasted marshmallow or two. Top with another graham cracker square. Squish! Enjoy : ) Repeat!
Fresh Tomato Pie
Pastry for a 1-crust 9-inch pie, unbaked
4 cups sliced firm ripe tomatoes
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 to 1/2 teaspoon dried leaf basil
1/3 cup mayonnaise
1/3 cup Parmesan cheese
1 large clove garlic, smashed and minced
Line pie plate with pastry; flute edges and brush shell with evaporated milk. Bake at 450° for 5 minutes. Fill the baked pie shell with sliced tomatoes and sprinkle with salt, pepper, and basil. Combine mayonnaise, Parmesan cheese, and minced garlic; spread over the layer of tomatoes. Bake at 350° for 35 to 45 minutes, or until tomatoes are cooked and pie is done.
Mama’s Summer Salad
one red ripe tomato
one yellow ripe tomato
one bell pepper
1/2 cup cider vinegar
1/2 cup sugar
1/2 cup light cooking oil
salt & pepper to taste
Cut vegetables into bite-sized chunks and mix together in a large bowl. In a small bowl, dissolve sugar with vinegar. Blend in oil. Add salt & pepper to taste. Pour dressing over vegetables and stir well. Cover and chill. Flavor improves overnight. Stir salad well before serving.
Chocolate Zucchini Bread
3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9×5 inch loaf pans. In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.
Remember, weekly giveaway to 5 randomly chosen commenters – winners posted on Sunday! Tell us, which of this delectable recipes are you going to try?