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Lucy has a special gift. Everything she touches turns to magical, sparkling loveliness.' Donna Hay Some days you want to cook; other days the goal is simply 'food in mouths'. Welcome to Every Night of the Week, a cookbook for people who don't like hard-and-fast recipes, by food and recipe writer, stylist and Instagram genie Lucy Tweed. MONDAY has potential. There are lists and ideas. The herbs are fresh and the fridge is full. TUESDAY the week has begun. Can we have efficient and beautifully delicious please? WEDNESDAY we wonder what day it is. Cook with a dash of laziness; it tastes great. THURS ... we're not even typing the full day anymore. What's in the freezer? What can we pimp? FRIDAY is family fun. 'Decorate' your own pizza, kids, or DIY san choy bau. Time to exhale. SATURDAY is the flex day, time to stretch the repertoire. Hmm, who's around for lunch? SUNDAY is for brunch and linner; two leisurely meals, eaten in absolute comfort. THAT EXTRA DAY YOU WISHED FOR is the secret day that will save your bacon Tues-Thurs. 'My signature dish is Lucy's recipe that she taught me in less than an hour. But don't tell anyone; I get a lot of compliments.' Wil Anderson
Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and remarkable chefs working today. Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America's culinary legacy, and challenged today's leading chefs to deconstruct and rebuild them in entirely original ways. The result is the ultimate contemporary comfort food bible for the home cook and armchair food lover. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant. Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck Fat Fried Chicken to Alain Ducasse's French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Banana Rum Cake, Made in America showcases our favorite dishes as conceived by our finest chefs.
You don’t need to be a vegetarian to eat like one! With over 100 recipes, the New York Times bestselling author of Dinner: A Love Story and her family adopt a “weekday vegetarian” mentality. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT AND TASTE OF HOME • “Whether you’re vegetarian or not (or somewhere in-between), these recipes are fit to become instant favorites in your kitchen!” —Molly Yeh, Food Network host and cookbook author Jenny Rosenstrach, creator of the beloved blog Dinner: A Love Story and Cup of Jo columnist, knew that she wanted to eat better for health reasons and for the planet but didn’t want to miss the meat that she loves. But why does it have to be all or nothing? She figured that she could eat vegetarian during the week and save meaty splurges for the weekend. The Weekday Vegetarians shows readers how Jenny got her family on board with a weekday plant-based mentality and lays out a plan for home cooks to follow, one filled with brilliant and bold meat-free meals. Curious cooks will find more than 100 recipes (organized by meal type) for comforting, family-friendly foods like Pizza Salad with White Beans, Cauliflower Cutlets with Ranch Dressing, and Squash and Black Bean Tacos. Jenny also offers key flavor hits that will make any tray of roasted vegetables or bowl of garlicky beans irresistible—great things to make and throw on your next meal, such as spiced Crispy Chickpeas (who needs croutons?), Pizza Dough Croutons (you need croutons!), and a sweet chile sauce that makes everything look good and taste amazing. The Weekday Vegetarians is loaded with practical tips, techniques, and food for thought, and Jenny is your sage guide to getting more meat-free meals into your weekly rotation. Who knows? Maybe like Jenny’s family, the more you practice being weekday vegetarians, the more you’ll crave this food on the weekends, too!
Inspired by her beloved blog, dinneralovestory.com, Jenny Rosenstrach’s Dinner: A Love Story is many wonderful things: a memoir, a love story, a practical how-to guide for strengthening family bonds by making the most of dinnertime, and a compendium of magnificent, palate-pleasing recipes. Fans of “Pioneer Woman” Ree Drummond, Jessica Seinfeld, Amanda Hesser, Real Simple, and former readers of Cookie magazine will revel in these delectable dishes, and in the unforgettable story of Jenny’s transformation from enthusiastic kitchen novice to family dinnertime doyenne.
It broke boundaries, set standards, and generally taught Hollywood how to make a sitcom during television's infancy. Today I Love Lucy continues to draw new generations of fans. This book, a success in hardcover and now available in paperback with a complete redesign, is jam-packed with rare photos, fan letters, inspiring celebrity tales, fun facts, and is a complete, chronological guide to each and every beloved episode of America's all-time favorite sitcom. Whether Lucy is hawking Vitameatavegamin, stuffing chocolates in her mouth, or doing some 'splainin to Ricky for her kooky adventures, she made us literally laugh 'til it hurt, ensuring that the world will always love Lucy.
NEW YORK TIMES BESTSELLER • From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.
Lucy Mae Johnson’s life journey will make you appreciate miracles, challenges, overcoming obstacles, and above all, love. Her journey will make you smile, laugh and cry and appreciate the power of faith in God. Lucy was a friend, comrade, spiritual guide, and as her daughter lovingly calls her, “mother hero.” She always wanted to document her life story and provided her only daughter with a great oral history of her growing up in the rural south. Love Lucy will carry you through a range of emotions as it depicts a kind soul coming of age in life, love, and God. Her story as a spiritual and birth mother is profound and describes her impact of love and sweet potato pie. Love Lucy will remind you of the mother hero in your life, that person who loves you unconditionally, and how their quiet, powerful presence impacts your journey every day.
From the Emmy award-winning chef and bestselling author, a collection of wonderful, uncomplicated recipes from little-known parts of Italy, celebrating time-honored techniques and elemental, good family cooking. Penetrating the heart of Italy—starting at the north, working down to the tip, and ending in Sardinia—Lidia unearths a wealth of recipes: • From Trentino–Alto Adige: Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef • From Lombardy: A world of rice—baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron • From Valle d’Aosta: Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops • From Liguria: An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables • From Emilia-Romagna: An olive oil dough for making the traditional, versatile vegetable tart erbazzone, as well as the secrets of making tagliatelle and other pasta doughs, and an irresistible Veal Scaloppine Bolognese • From Le Marche: Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment • From Umbria: A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait • From Abruzzo: Fresh scrippelle (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a “guitar,” Rabbit with Onions, and Lamb Chops with Olives • From Molise: Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus • From Basilicata: Wedding Soup, Fiery Maccheroni, and Farro with Pork Ragù • From Calabria: Shepherd’s Rigatoni, steamed swordfish, and Almond Biscottini • From Sardinia: Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping This is just a sampling of the many delights Lidia has uncovered. The 175 recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact—the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art.
Three sisters. One trip to Italy. The chance to change their lives.
Want to get back to a day when life was easy, children did as they were told and your grandmother cooked on Sunday? It all begins with you. Laughter, Humor and Joy expert Yvonne Conte shows you how in this very different book about Life, Love and Italian Cooking. Includes over 45 authentic Italian recipes from three generations of Conte's. Introduction The Conte Family trace our origin to Amaroni, a small town in the Province of Catanzaro, in southern Italy, in the Region of Calabria. My great Grandparents, Francesco and Francesca (DiVito) Conte had three sons and two daughters. Their eldest son was my grandfather, Antonio Conte. We called him Pa. He came to this country as a young boy and hoped for a good life in the new world. He married Philomena Marrotta and had four children. The eldest was my father, Frances William Conte. My Dad came from a strong, dedicated and loyal family. He knew the power of that kind of family strength and he passed that knowledge down to my sisters and I. Somehow that made me feel very safe and protected as a child growing up in the 50's and 60's. I always knew my family had my back, no matter what. They would always be there for me. I could count on that. If ever there was a disagreement with one of us kids, he would look at us and say, "That's your sister. You're family. I don't want to hear anymore. Kiss and make up." And we always did. My father would not tolerate any sort of discord. We cried a little bit, we laughed a little bit and then Daddy would get us in the kitchen and we'd cook! Somehow a wonderful meal and sitting around the table together made everything alright. He taught me that nothing is as important as the family. He has been gone now since 1995 and much has changed. Our families have gotten bigger and some of our traditions have gone by the wayside. I think that happens in most families as time goes on. I wrote this book because I want my grandchildren to know that same kind of family strength and loyalty that I grew up with. I think it's time for Americans to go back to their roots and back to the values, respect and beliefs that this country was founded on. In the first section you will find a collection of essays. Some essays are funny, some are emotional and some are just my random thoughts. I've tried to be descriptive so that you can almost hear the laughter from my many Conte, Gerace, Scarano and Paone cousins, smell the aromas and envision us around the table. The second section offers the same kind of values, respect and beliefs in conversations with Gary Dunes, a long time fixture in the Central New York radio market. The third section is my real gift to you. I'm giving away all the family secrets! Forty-five recipes from three generations of Conte's fill the pages. I'm telling you, you can almost smell the sauce. I hope you enjoy this book. Of everything I've ever written, this book offers more of me - my heart and soul, my thoughts and dreams, and the food that made me who I am. Mmmm, molto bene! Enjoy. Yvonne "My task which I am trying to achieve by the power of the written word, to make you hear, to make you feel - it is, before all, to make you see. That and no more, and it is everything." - Joseph Conrad