Eight years ago Bryant Terry spoke at a food blogger conference I attended to talk about veganism and his book Afro-Vegan. At that point, the few vegan cookbooks I'd dabbled with, like Veganomicon, were an interesting eating experiment but nothing I was interested in committing to long-term. A lot has changed in the intervening 10…
This month the #RainyDayBitesCookbookClub on Instagram has been cooking from David Tanis Market Cooking. It's a perfect choice for celebrating summer and the plethora of produce coming out of farmers markets across the country. This past weekend, the group challenge was the Fresh Corn Griddle Cakes with Spicy Salsa.
You know we love corn cakes…
Review copy provided by the publisher
Danielle Centoni’s Fried Rice delivers bold, delicious dishes that’ll get you rethinking your notion of fried rice.
Danielle Centoni's latest, Fried Rice, reminds us there's more to the dish than leftovers. She writes, “[T]his book takes the virtues of fried rice — fast, cheap, customizable — and runs with…
In the last couple of weeks, I've been bumping into recipes with sichuan peppercorns everywhere I look. First, it was the Crispy Sichuan Chile Chicken in MILK STREET: TUESDAY NIGHTS, then it was a recipe from Danielle Centoni's upcoming FRIED RICE book, and then, it was the Sichuan-Style Peanut Noodles from Diana Kuan's RED HOT…
Review copy provided by the publisher
Walk down the Asian foods aisle in your local supermarket and it looks a lot different than it did 30 years ago. There are still throwbacks like canned sweet and sour sauce or crispy fried La Choy noodles, but these days, you'll see rice vinegar, fish sauce, chili garlic…
Review copy provided by the publisher
PCC's New Cookbook Serves Up Fresh Yet Familiar Takes on Seasonal Dishes
Celebrating its 65th anniversary, PCC Community Markets unveiled its first cookbook this week, COOKING FROM SCRATCH. Now the largest community-owned food market in the US, PCC spent the last couple of years evolving its marketing strategy, modernizing…
My grandma's fried rice is sacred. It's been our house recipe since the time before time. But this weekend, I made Deuki Hong's Kimchi Fried Rice and if there's another version to add to your repertoire, it's this one. I tried my grandma's version and added kimchi, but it just wasn't as good as Deuki's.…
ARC provided by the publisher for review.
Smitten Kitchen Every Day by Deb Perelman is a gorgeous book that runs the gamut from breakfast to salads and vegetarian and meat mains, then finishes off with sweets. It delivers some novel twists: fattoush salad turns into an autumn-inspired fall-toush with Brussels sprouts and delicata squash; a breakfasty…
Israeli-spiced tomatoes with yogurt and chickpeas from Joshua McFadden's Six Seasons cookbook.
I first cooked from Six Seasons, Josh McFadden's vegetable-centric cookbook, before it came out in May. Spring took its time getting here in the Pacific Northwest and I only had a chance to cook a few recipes before summer came on full force. I'm…
Hello! My Name is Tasty reveals the secrets to the recipes that make Portland's Tasty n Sons and Tasty n Alder brunch powerhouses. Chef John Gorham and co-author Liz Crain are holding nothing back, allowing home cooks to make a little of the magic behind Tasty's global diner fare. 4 stars
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I've been a fan of…
