- Gift Guide
In 101 One-Dish Dinners, Andrea Chesman shows off the versatility of Dutch ovens, skillets, and casserole pans. Classic baked dishes like ham and potato gratin, chicken potpie, and vegetable lasagne go head-to-head with diverse stovetop suppers like jambalaya, seafood paella, and pad Thai. For those looking for something a little lighter but still filling, there are plenty of meal-in-a-bowl salads and timeless soups. Serve up a nourishing meal tonight with little fuss and fewer dishes!
Author: Andrea Chesman
Inside 50 Simple Soups for the Slow Cooker, Alley presents bold combinations for 50 new vegetarian and vegan soup dishes that are as hearty as they are flavorful.
Author: Lynn Alley
Author: Linda Watson
Almost Meatless also presents guidelines for buying poultry, meat, seafood, and other animal products responsibly, to ensure the best quality, flavor, and value. No matter what your reasons are for reducing your meat consumption, you’ll discover versatile cooking solutions that maximize flavor while minimizing your grocery bill.
Author: J. Manning, T.Mataraza Desmond
Todd Porter and Diane Cu's cookbook, Bountiful, offers 100 seasonal, flavorful and approachable recipes, 90 of which have not been seen on the blog. Each features a vegetable or fruit as the star of the meal.
Author: Todd Porter & Diane Cu
Get the most from your cast-iron cookware with 40 fabulous recipes especially designed for cast iron, from a full English breakfast to chilaquiles, pan pizza, cheesy beer fondue, Korean fried chicken, vegetarian chili, mango curry, party nuts, two kinds of cornbread, baked apples, gingerbread — and the perfect grilled cheese sandwich! You’ll also learn how to buy the cast-iron pots and pans that are right for you and how to care for them successfully.
Author: Rachael Narins
The revised and rejacketed third edition of Cider offers thorough coverage of every step of cider making, from choosing and planting the best apple varieties to enjoying the finished product.
Author: PROULX & NICHOLS
From bestselling author Rebecca Katz comes this collection of 60 recipes for pure, cleansing soups intended to renew and restore. Soup has a unique ability to nourish and heal the body. In Clean Soups, author Rebecca Katz shows you how to use wholesome stocks and soups to naturally detox and stay energized year-round. She also explains the building blocks for creating deliciously balanced soups, such as Moroccan carrot soup, kale soup with coconut and lime, and simplest chicken pho. With foundational broths, blended soups, and traditional healing soups, as well as a two-day cleanse, Clean Soups shows how one simple bowl can make a huge difference in how you feel.
Author: REBECCA KATZ
Detailed profiles of the 100 most popular chile varieties include information on how to grow chiles; how to diagnose and remedy problems, pests, and diseases; and post-harvest processing and preservation.
Author: Dave DeWitt & Paul W. Bosland
This wonderful collection of recipes will appeal to both novices and veterans of the raw food lifestyle -- they are imaginative, feature easy-to-follow instructions and are incredibly delicious.
Author: Douglas McNish
“Building on her achievement with The Everyday Ayurveda Cookbook, Kate O’Donnell turns her focus onto the modern mind, exhausted by overstimulation. This new cookbook lays out in tasty detail how a healthy diet can promote lucidity and how unwise food choices can compromise mental acuity. Using recipes whose ingredients and preparation methods have been adapted for today’s conditions, O’Donnell offers friendly and detailed guidance to all who are willing to expand their culinary capabilities in a mind-improving fashion.”
Author: KATE O'DONNELL
A collection of 60 recipes for turning ordinary salads into one-dish worthy meals. Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it. Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It’s comforting food made captivating by simply charring one ingredient or marinating another—shaving some, or roasting a bunch. But because we don’t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting—and a whole lot more like dinner.