Food Network Magazine 1,000 Easy Recipes: Super Fun Food for Every Day

Rustic Italian: Simple, Authentic Recipes for Everyday Cooking

by Domenica Marchetti    (Find this book)
This book offers over 100 recipes that are inspired by classic Italian favorites, but are lighter, fresher, simpler, and perfect for today's busy home cook.
This engaging, accessible everyday Italian cookbook features 100 simple recipes highlighting fresh, seasonal ingredients. The recipes are divided into six chapters, which are organized by course. Author Domenica Marchetti's lively voice shines through in the evocative text, which grounds us in place and season. The food is rustic--loose and not perfectly composed--and the recipes use familiar ingredients but are also modern, offering a subtle element of surprise through interesting flavor pairings and the use of a wide range of produce and Italian pantry stapes. There is a festive vibe to the recipes and text--this is food to share in a casual setting with family and friends. Wine pairings are offered for every recipe, adding to the convivial feeling of the book.
Bring the bold and beloved flavors of Italy into your kitchen with this enticing collection of authentic dishes made modern. In these pages, author Domenica Marchetti shares her rich Italian heritage with an abundant array of simply prepared foods that embrace the seasons and celebrate traditional ingredients and techniques.
The more than 100 recipes are organized by course, from antipasti such as crostini with tasty toppings and saffron-infused rice croquettes to dolci like pistachio gelato and plum-almond cake. In zuppe insalate, discover soups and salads to match every occasion, such as hearty wild rice soup with porcini and escarole, a tomato-based Livorno-style fish stew, a simple salad of beets with blood oranges and fennel, and green beans tossed with ricotta salata and lemon. You'll also find dishes like spaghetti with summer squash and crispy speck, risotto with Prosecco and radicchio, and Roman-style pizza with spinach and olives. In pesce  carne, look for such favorites as Tuscan-style steak with crispy potatoes and roasted branzino with herbed farro. And, as in Italy, the vegetables here shine with little adornment in contorni like wine-braised broccoli rabe, spicy sauteed kale and chickpeas, and oven-roasted endive.
Wine-pairing suggestions and guides to Italian cheeses, salumi, and pantry staples round out this fresh take on home-cooked Italian fare.
"This collection reflects how I cook at home. My favorite dishes to make for family and friends are uncomplicated ones--recipes that honor ingredients and the seasons, with a nod to my Italian heritage."
Sample recipes:
Antipasti
Pickled Cauliflower with Chile Bread Crumbs
Burrata with Roasted Peppers and Coppa
Crostini with Spicy Broccoli Rabe and Pecorino
Meatballs In Swiss Chard-Tomato Sauce
Cambozola-Stuffed Dates Wrapped In Prosciutto
Zuppe e Insalate
Carrot and Winter Squash Soup with Pancetta
Wild Rice Soup with Porcini and Escarole
Tuscan Bread Salad with Caper Dressing
Citrusy Shrimp and Calamari Salad
Arugula with Figs, Honey, and Sovrano Cheese
Pasta, Risotto, e Pizza
Bucatini with Caramelized Onions
Cavatelli with Zucchini Blossoms
Fettuccine with Pistachio Pesto
Baked Penne with Eggplant and Smoked Scamorza
Prosecco Risotto with Radicchio
Roman-Style Pizza with Spinach and Olives
Individual Grilled Pizzas
Pesce e Carne
Clams with White Wine, Tomatoes, and Sausage
Roasted Branzino with Herbed Farro
Tuna-Stuffed Grilled Sardines
Butterflied Chicken Roasted with Lemons
Pork Rib Ragu with Polenta
Tuscan-Style Steak with Crispy Potatoes
Contorni
Roasted Delicata Squash with Sage
Asparagus and Asiago Gratin
Balsamic-Braised Cippolini Onions
Spicy Sauteed Chickpeas with Kale
Roasted Potato and Mushroom Strata
Dolci
Melon Granita with Basil
Pistachio Gelato with Shaved Chocolate
Vanilla Bean Panna Cotta with Roasted Rhubarb
Shortbread Wedges with Rosemary
Plum-Almond Cake
Grilled Nectarines with Pecorino -- Publisher Marketing

Cooking Light the Complete Quick Cook: A Practical Guide to Smart, Fast Home Cooking

by Bruce Weinstein    (Find this book)
Cooking Light The Complete Quick Cook is the most comprehensive quick cookbook delivering everything consumers need in one place for cooking flavorful and satisfying timesaving meals. But Cooking Light The Complete Quick Cook is more than just a recipe collection of quick and easy recipes--it also gives home cooks all the tips and strategies on how to shop, organize their kitchen, and cook in a smart, efficient, and fun way at home. From shopping tips to menu planning and pantry, freezer, and refrigerator stocking guides to all the gotta-have tools and gadgets, authors Mark Scarbrough and Bruce Weinstein share with readers their expertise, insights, and tips. Cooking Light The Complete Quick Cook is the ultimate fast grocery, kitchen, and cooking resource.
Created with the time-pressed cook in mind, Cooking Light The Complete Quick Cook is about tasty, good-for-you food, made quickly and easily. With this cookbook in hand, readers will be armed with strategic ways to cook smarter, make the most of their precious time, and--best of all--ensure readers' efforts deliver incredibly delightful dishes day after day. Readers will find simple procedures, realistic quick prep times, and useful kitchen tips. Unlike the competition, every recipe has a short ingredient list and straightforward, easy-to-follow instructions along with ingredient information and tips on preparation, cooking, and storage.
Features Include:
The Top Ten Secrets of a Quick CookOver 200 recipes that can be prepared in under 30 minutes. Even Faster: easy tips within the recipes for making that particular recipe even faster!On the Side: short sentence recipes for super-quick side dish ideas. Savvy in a Snap: ingredient spotlights of where to find certain ingredients and how to use them.  -- Publisher Marketing

Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less

by Robin Robertson    (Find this book)
150 quick and easy vegan recipes all made in 30 minutes or less from a well-loved, best-selling author in the vegan community.
"Robertson cuts to the chase and puts together good food simply. If you were thinking of slapping together a sandwich, you may as well make one of hers, full of vibrant veggies and flavors, instead of the same old pb and j. It doesn't really take much more time... "It was a real pleasure making dishes from the book. Like everyone else, I don't have a ton of time, so quick is always good. Reading and cooking from Robertson's recipes, I admire the way her mind works. As a fellow recipe developer, I can appreciate a well-crafted recipe. These recipes are simplified, but still interesting, and follow the shortest path from point A to point B. Simple looks easy, but it takes skill to make it that way. I also appreciate the use of whole foods, like beans, nuts and seeds, and the near absence of mock meats. Just because you are in a hurry doesn't mean you have to go in for vegan bologna or burgers every night, in Robertson's kitchen." --Robin Asbell's The New Vegetarian
Following on the success of "Quick-Fix Vegetarian," Robin Robertson's "Quick-Fix Vegan" provides 150 new vegan recipes ranging from starters, snacks, salads, sauces, and sandwiches to stovetop suppers, pastas, soups, and desserts that can all be prepared in 30 minutes or less. "Quick-Fix Vegan" also features "Make-Ahead Bakes," convenient recipes that are assembled ahead of time (in less than 30 minutes) and then baked before serving.
"Quick-Fix Vegan" draws upon a myriad of ethnic influences including French, Mexican, Moroccan, Mediterranean, Greek, Cajun, East Asian, Italian, and Middle Eastern, and features recipes such as Spicy Black Bean Hummus with Orange, Korean Hotpot, Rotini with Creamy Avocado-Herb Sauce, Moroccan-Spiced Pumpkin Soup, BBQ Pinto-Portobello Sandwiches, Burmese Ginger Salad, Autumn Harvest Gratin, and Catalan-Style Creme Brulee.
An introductory chapter provides the reader with basic information on how to maintain a "quick-fix" vegan kitchen including pantry suggestions and kitchen tips, as well as basic recipes for ingredients such as homemade vegetable stock and seitan. Cooks of all skill levels will find that the recipes inside "Quick-Fix Vegan" are just as delectable and adaptable to the omnivore, as they are essential to the vegan lifestyle.
"Quick-Fix Vegan" is a companion volume of Robin Robertson's "Quick-Fix Vegetarian."  -- Publisher Marketing

The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria

by Nancy Silverton    (Find this book)
A traditional Italian meal is one of the most comforting--and delicious--things that anyone can enjoy. Award-winning chef Nancy Silverton has elevated that experience to a whole new level at her Los Angeles restaurants Osteria Mozza and Pizzeria Mozza, co-owned with restaurateurs Mario Batali and Joe Bastianich. A reservation at Mozza has been the hottest ticket in town since the restaurants opened and diners have been lining up for their wildly popular dishes. Finally, in "The Mozza Cookbook, " Silverton is sharing these recipes with the rest of the world.
The original idea for Mozza came to Nancy at her summer home in Panicale, Italy. And that authentic Italian feel is carried throughout the book as we explore recipes from "aperitivo" to "dolci" that she would serve at her "tavola" at home. But do not confuse authentic with conventional! Under Silverton's guidance, each bite is more exciting and delectable than the last, with recipes such as:
Fried Squash Blossoms with Ricotta
Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto
Mussels "al Forno" with Salsa Calabrese
Fennel Sausage, Panna, and Scallion Pizza
Fresh Ricotta and Egg Ravioli with Brown Butter
Grilled Quail Wrapped in Pancetta with Sage and Honey
Sauteed "Cavolo Nero"
"Fritelle di Riso" with Nocello-soaked Raisins and Banana Gelato
Olive Oil Gelato
In the book, Nancy guides you through all the varieties of cheese that she serves at the Mozzarella Bar in the Osteria. And you'll find all the tricks you need to make homemade pastas, gelato, and pizzas that taste as if they were flown in directly from Italy. Silverton's lively and encouraging voice and her comprehensive knowledge of the traditions behind this mouthwateringly decadent cuisine make her recipes--both familiar and intricate--easy to follow and hard to resist. It's no wonder it is so difficult to get a table at Mozza--when you're cooking these dishes there will be a line out your door as well. -- Publisher Marketing

An Everlasting Meal: Cooking with Economy and Grace

by Tamar Adler    (Find this book)
"Reviving the inspiring message of M. F. K. Fisher's "How to Cook a Wolf"-- written in 1942 during wartime shortages--"An Everlasting Meal "shows that cooking is the path to better eating."
Through the insightful essays in "An Everlasting Meal, "Tamar Adler issues a rallying cry to home cooks.
In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world's great chefs know: that great meals rely on the bones and peels and ends of meals before them.
She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully.
By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. "An Everlasting Meal "is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today. -- Publisher Marketing

The gingerbread book : 54 cookie-construction projects for party centerpieces and holiday decorations, 117 full-sized patterns, plans for 18 structures, over 100 color photos, recipes, cookie shapes, children's projects, history and step-by-step how-to's

by Allen Bragdon    (Find this book)
Shows you how a few easy recipes, everyday ingredients, and basic kitchen equipment are all you need to create your very own gingerbread masterpiece. This title includes: 54 cookie-construction projects for party centrepieces and holiday decorations; 117 full-sized patterns to guide beginners; and, 18 instructive plans for gingerbread structures.  -- Publisher Marketing

Lidia's Italy in America

by Lidia Matticchio Bastianich    (Find this book)
After taking us on journeys into her own kitchen and into kitchens across Italy, Lidia Bastianich now invites us on a road trip into the heart of Italian American cooking today. Traveling around the United States, Lidia visits Italian American communities that created something new out of the recipes passed down from their ancestors.
As she explores this utterly delectable and distinctive cuisine, Lidia shows us that every kitchen is different, every Italian community distinct, and little clues are buried in each dish: the Sicilian-style semolina bread and briny olives in New Orleans Muffuletta Sandwiches, the Neapolitan crust of New York pizza, and mushrooms (abundant in the United States, but scarce in Italy) stuffed with breadcrumbs, just as peppers or tomatoes are. Lidia shows us how this cuisine is an original American creation that redefines what we know as Italian food while always paying tribute to Italy, and she gives recognition where it is long overdue to the many industrious Italians across the country who have honored the traditions of their homeland in a delicious new style.
And of course, there are Lidia's irresistible recipes, including
- Baltimore Crab Cakes
- Pittsburgh's Primanti's Sandwiches
- Chicago Deep-Dish Pizza
- Eggplant Parmigiana from the Bronx
- Gloucester Baked Halibut
- Chicken Trombino from Philadelphia
- authentic Italian American Meatloaf, and Spaghetti and Meatballs
- Prickly Pear Granita from California
- and, of course, a handful of cheesecakes and cookies that you'd recognize in any classic Italian bakery
This is a loving exploration of a fascinating cuisine--as only Lidia could give us. -- Publisher Marketing

The Gingerbread Book: 54 Cookie-Construction Projects for Party Centerpieces and Holiday Decorations, 117 Full-Sized Patterns, Plans for 18

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

by Sandor Ellix Katz    (Find this book)
Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.
"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."
The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.
The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published. -- Publisher Marketing