Holding one of these Short Stack mini-cookbooks feels like being handed something special — a secret note passed in class, a mix tape made just for you, a slim diary found in the back of a garage sale book. Each edition focuses on just one ingredient, from sweet potatoes to buttermilk, whatever ingredient is nearest-and-dearest to the author’s heart. Then, in the span of 48 pages, we get all the reasons (and recipes) why we should love that ingredient, too.
4.47 / 5 Stars | 56 Reviews
by JJHOME
“A simple but tasty chili recipe using ground elk meat as the base. Best served with Mexican style cornbread.”
4.47 / 5 Stars | 56 Reviews
by JJHOME
“A simple but tasty chili recipe using ground elk meat as the base. Best served with Mexican style cornbread.”
Q: I have been trying to incorporate more fish into my diet, and I think it’s a great option for quick weeknight dinners. However, the last few times I tried to pan-fry a fish fillet, it completely fell apart and got stuck to my frying pan.
The angle: Let’s make lunch something we look forward to
Recipes for right now: Turkey with Mango-Tomato Chutney, Fried Chicken & Waffle Sandwiches, Corn Chowder, Wild Rice with Lentils & Spinach, Gemelli with Peas & Pancetta, Thai Summer Rolls, Rustic Ratatouille Tart,
Who would enjoy this book? Anyone tired of their daily lunch routine
Ryan Farr is the owner of 4505 Meats, a well-loved butcher shop in San Francisco’s Mission district. In the past two weeks he’s both opened a new restaurant, 4505 Burgers and BBQ, and released a new cookbook, Sausage Making: The Definitive Guide with Recipes. Clearly, he is a busy guy but he’s the one to tap when it comes to solid advice on the essentials of sausage making!
Read on for Ryan’s thoughts on the art and science of making sausage at home. (Hint: There’s some math involved!)
I have been gushing in the margins about David Lebovitz’s carrot salad (pardon! salade de carottes râpées) since I made it for the first time four years ago. It’s exquisite in its simplicity, just lemon juice, olive oil, a pinch of sugar, some salt, pepper, and rough-chopped parsley, all applied in that old-fashioned taste-as-you-go method that basically guarantees it will be perfectly seasoned when you’re done. (You do this with everything you cook, right? Yeah, I forget too.) And this week, as the carrots are towered high at markets, was the week I finally wanted to give it its due. But then I started thinking about that carrot soup we talked about in the early days of 2013, which we finished with a lemony-tahini swirl and topped with cumin and sea salt roasted chickpeas and how fantastically filling it was, a real meal in a bowl, and decided we needed a fresh spring-summer spin on it.
I have zero regrets. While no carrot salad could or should replace the perfection of the French classic, this is equally deserving of a place in the annals, right alongside this harissa, feta and mint stunner a lovely person sent me four years ago. Zinging with lemon, nutty with tahini, flecked with parsley, topped with almost smoky roasted chickpeas and then some chopped salted pistachios, I don’t think I’ve ever had a bowl of grated carrots with so much complexity, so much to consider.
… Read the rest of carrot salad with tahini and crisped chickpeas on smittenkitchen.com
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permalink to carrot salad with tahini and crisped chickpeas | 63 comments to date | see more: Carrots, Gluten-Free, Photo, Salad, Summer, Vegan, Vegetarian
4.24 / 5 Stars | 39 Reviews
by William Anatooskin
“This healthy soup is loaded with flavor and nutritious vegetables! Green bell peppers, cabbage, and cauliflower figure prominently in this ambrosial dish.”