Holiday Cookies & Squares

Submitted by gmcauley on Fri, 12/05/2014 - 14:00
Holiday Cookies & Squares

Whether you like them super-sweet or semi-sweet, there's a cookie recipe here for every buffet table, Christmas dinner or cookie exchange. Gingerbread, shortbread, sugar cookies and truffles are great for bundling into pretty <a href="http://www.houseandhome.com/tv/segment/gorgeous-gift-wrap">boxes and tins</a> to offer as holiday gifts for teachers, colleagues, neighbours and friends.

Recipes From Prune

Submitted by gmcauley on Mon, 12/01/2014 - 22:00
Recipes From Prune

A self-trained cook turned James Beard Award-winning chef, Gabrielle Hamilton opened Prune on New York's Lower East Side 15 years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways.

Recipes From Sugar Rush

Submitted by gmcauley on Mon, 12/01/2014 - 20:00
Recipes From Sugar Rush

Johnny Iuzzini, the talent behind New York City's Jean-Georges and James Beard Award-winning pastry chef, returns to basics with a new cookbook. Sharing his expert tips on fundamentals such as making caramel and mixing butter cakes, Sugar Rush (2014 Clarkson Potter) has accompanying step-by-step photographs with each recipe.

Recipes From Top Cookbooks

Submitted by gmcauley on Wed, 11/12/2014 - 04:00
Recipes From Top Cookbooks

December 2014

Gabrielle Hamilton's Prune (2014 Random House)

Recipes From Make It Ahead

Submitted by gmcauley on Sat, 11/01/2014 - 20:00
Recipes From Make It Ahead

For the first time, trusted and beloved cookbook author Ina Garten, the Barefoot Contessa, answers the number one question she receives from cooks: Can I make it ahead? If you've ever found yourself stuck in front of the stove at your own party, scrambling to get everything to the table at just the right moment, Ina is here to let you in on her secrets! Thanks to twenty years of running a specialty food store and 15 years writing cookbooks, she has learned exactly which dishes you can prep, assemble, or cook ahead of time.

Recipes From Plenty More

Submitted by gmcauley on Sat, 11/01/2014 - 16:00
Recipes From Plenty More

The hotly anticipated follow-up to London chef Yotam Ottolenghi's bestselling and award-winning cookbook Plenty, featuring 120 vegetarian dishes. Yotam Ottolenghi is one of the world's top chefs. In this follow-up to Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, the recipes emphasize spices, seasonality and bold flavours.

Recipes From Baking Chez Moi

Submitted by gmcauley on Wed, 10/01/2014 - 15:23
Recipes From Baking Chez Moi

The author of the award-winning Around My French Table and Baking: From My Home to Yours returns with an exciting collection of simple desserts from French home cooks and chefs. With her first book, Dorie Greenspan changed the way we view French food.

Recipes From Paris Express

Submitted by jkovacs on Mon, 08/18/2014 - 19:23
Recipes From Paris Express

The Food Network's Laura Calder serves up easy, mouth-watering French fare in Paris Express (2014 HarperCollins Canada).

Recipes From Buvette

Submitted by gmcauley on Fri, 08/01/2014 - 22:00
Recipes From Buvette

The best of French bistro cooking by the owner and chef of celebrated New York restaurant, Buvette. Jody Williams's Buvette: The Pleasure of Good Food (2014 Grand Central Publishing) celebrates the trend of informal eating and simple entertaining, but with delicious flair. Williams shows the home cook how to create casual, polished meals without spending a lot of money or time.

Mastering the Gin & Tonic

Submitted by evellend on Thu, 07/24/2014 - 15:00
Mastering the Gin & Tonic

A gin and tonic is a very personal drink. There is no "best" recipe or "perfect G&T." I like a one-to-two ratio of gin to tonic, but others will find that too potent. I also prefer a G&T with lime, but in the U.K. they often use lemon. I’ve broken it down into its two basic components and given a couple of recipes to get you started. But if you enjoy this libation as much as I do, I would encourage you to delve deep into the subject and create a gin and tonic that makes you go "Hmmm."

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