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Fresh & Healthy DASH Diet Cooking: 101 Delicious Recipes for Lowering Blood Pressure, Losing Weight and Feeling Great
by Andrea LynnDELECTABLE DASH DISHES FOR EVERY MEAL With its emphasis on fresh ingredients, low sodium, and portion control, DASH (Dietary Approaches to Stop Hypertension) is the best diet for a fit lifestyle. But cutting back on calories and salt doesn&’t have to mean sacrificing flavor. Fresh and Healthy DASH Diet Cooking makes following the DASH Diet easy and delicious, with recipes like: • Roasted Tomato Bruschetta • Lentil Salad with Mango • Skirt Steak Lettuce wraps • Jalapeño-Cilantro Chicken • Braised Chipotle Turkey • Blackened Catfish Tacos • Coconut Lemongrass Mussels • Rosemary Tomato Focaccia • Chocolate Pudding • Poached Pears with Lemon Yogurt Offering mouth-watering dishes, beautiful full-color photographs, and waistline-friendly tips, Fresh and Healthy DASH Diet Cooking is the ultimate guide to eating well and feeling great.
The Fresh Honey Cookbook: 84 Recipes from a Beekeeper's Kitchen
by Laurey MastertonIndulge your sweet tooth all year long with honey’s many seasonal flavors. Use avocado honey to add depth to April’s baby carrots; spice up your July peaches with sourwood honey; and add some cranberry honey to November’s Thanksgiving spread. This delightful book is filled with bits of honey lore and beekeeping history to sweeten your exploration of the varied and delicious ways you can use honey every day.
Fresh India: 130 Quick, Easy, and Delicious Vegetarian Recipes for Every Day
by Meera SodhaFollowing her bestselling Made in India, Meera Sodha reveals a whole new side of Indian food that is fresh, delicious, and quick to make at home. These vegetable-based recipes are feel-good food and full of flavor.Indian cuisine is one of the most vibrant vegetable cuisines in the entire world, and in Fresh India Meera leads home cooks on a culinary journey through its many flavorful dishes that will delight vegetarians and those simply looking to add to their recipe repertoire alike.Here are surprising recipes for every day made using easy-to-find ingredients: Mushroom and Walnut Samosas, Oven-Baked Onion Bhajis, and Beet and Paneer Kebabs. There are familiar and classic Indian recipes like dals, curries, and pickles, alongside less-familiar ones using fresh, seasonal ingredients.Enjoy showstoppers like Meera’s Sticky Mango Paneer Skewers, Roasted Cauliflower Korma, Daily Dosas with Coconut Potatoes, and luscious desserts like Salted Peanut and Jaggery Kulfi and Pistachio CakeWhether you are vegetarian, want to eat more vegetables, or just want to make great, modern Indian food, this is the book for you.Praise for Made In India:"The recipes are unpretentious and were immediately promoted by my family of critics into must-makes for the monthly dinner rotation, new staples for a season of chill and damp." —Sam Sifton, The New York Times"This book is full of real charm, personality, love, and garlic. Bring on the 100 clove curry! Not to mention fire-smoked eggplant, chicken livers in cumin butter masala, and beet and feta samosas. There's so much to be inspired by." —Yotam Ottolenghi"I want to cook everything in this book." —Nigella Lawson, Nigella.com
Fresh Mexico: 100 Simple Recipes for True Mexican Flavor
by Marcela ValladolidIn her vivacious, fresh voice, Marcela Valladolid invigorates America’s taste for real Mexican food–dishes that can be accomplished on any busy weeknight but that still express the authentic flavors of her native cuisine.Growing up in Mexico, Marcela Valladolid rejoiced in the complex moles, dozens of different chiles, and homemade tortillas that graced her family’s dinner table. Going to school across the border in San Diego, and later to cooking school in Paris, she found plenty to love in the markets, quickly folding new ingredients into her repertoire. But she also encountered some curious foods masquerading as authentic Mexican: cheddar cheese—stuffed quesadillas, tortilla chips drowning in still more cheese, and the ubiquitous everything-but-the-kitchen-sink overstuffed burritos. Where were the authentic, easy-to-prepare Mexican recipes she grew up with? The brightly flavored seafood ceviches bursting with freshness? The simple, slender burritos filled with nothing more than intensely flavorful braised meat and blistered chiles? The healthy salsas that come together in minutes but can transform a meal? In Fresh Mexico, Marcela brings these dishes to life. Her food is much like her, Mexican but influenced by other cultures. You’ ll find recipes for Tilapia Ceviche; Butternut Squash—Chipotle Bisque; Roasted Pork Loin with Pineapple Glaze; Ancho-Chocolate Braised Short Ribs; and Fresh Guava Layer Cake. Inspired ideas, helpful cooking techniques, and ingredient substitutions make this the most accessible, appealing, and contemporary Mexican cookbook you’ll find today. In addition, fast recipes and dishes that are low in fat are called out with easy-to-find symbols. With more than a hundred delicious recipes and beautiful color photography throughout, Fresh Mexico introduces a new generation of Americans to the vibrant flavors of modern Mexico.
Fresh Midwest: Modern Recipes From The Heartland
by Maren Ellingboe KingA cookbook from the heart of Minnesota, inspired by an archive of recipes from the author’s grandmother and great-grandmother. In this debut cookbook, recipe developer and Minnesota native Maren Ellingboe King perfectly combines the nostalgia of traditional midwestern dishes and influences of her Scandinavian heritage with an emphasis on local, unprocessed ingredients. Ellingboe King celebrates the growing diversity of her home state with a modern take on traditional recipes by using fresh produce, more spice, and more heat, all while retaining the simplicity and approachability of her family’s recipes. Readers will find Apple Gjetost Grilled Cheese, Lefse Pinwheels, Caraway Roast Chicken, Venison with Lingonberries and Juniper, Cardamom Stone Fruit Cobbler, and, of course, several variations of the hotdish. At a time when so many of us are at home and cooking more than ever, Fresh Midwest is the perfect combination of comfort and inspiration with most recipes designed to be made in an hour or less.
Fresh Mob: Over 100 tasty healthy-ish recipes
by MobThe freshest recipes from the team at Mob - Fresh Mob is packed with 100 of our favourite dishes that are tasty, filling and nourishing. Fresh Mob shares balanced meals that celebrate the textures and flavours that make food great - we're talking earthy Roast Aubergine and Squash Salad with Cheat's XO Dressing, a juicy Grilled Chicken Burger with Mojo Verde and Avo Salsa, the most comforting Cabbage Spaghetti Aglio e Olio and a range of healthy-ish puddings such as Carrot Sheet Cake with Tahini Cream Cheese Frosting. As always, we promise minimal and affordable ingredients and every recipe serves 4, so you can share with friends, save leftovers for the next day or scale recipes up or down to feed a few or to feed a crowd.Lots of veg, lots of protein, lots of nutrients, lots of food that will leave you feeling good and satisfied. These are recipes to make every day delicious.
Fresh Mob: Over 100 tasty healthy-ish recipes
by MobThe freshest recipes from the team at Mob - Fresh Mob is packed with 100 of our favourite dishes that are tasty, filling and nourishing. Fresh Mob shares balanced meals that celebrate the textures and flavours that make food great - we're talking earthy Roast Aubergine and Squash Salad with Cheat's XO Dressing, a juicy Grilled Chicken Burger with Mojo Verde and Avo Salsa, the most comforting Cabbage Spaghetti Aglio e Olio and a range of healthy-ish puddings such as Carrot Sheet Cake with Tahini Cream Cheese Frosting. As always, we promise minimal and affordable ingredients and every recipe serves 4, so you can share with friends, save leftovers for the next day or scale recipes up or down to feed a few or to feed a crowd.Lots of veg, lots of protein, lots of nutrients, lots of food that will leave you feeling good and satisfied. These are recipes to make every day delicious.
Fresh Mob - your free sampler
by MobGet your fill of the freshest recipes with this free e-book sampler - a sneak peak of 5 recipes from Mob Kitchen's newest addition Fresh Mob. FRESH MOB highlights healthy yet satisfyingly nourishing recipes - invigorating textures and zingy flavours to put you in the mood for everyday food. Feed your friends, feed a crowd or feast by yourself - indulge with affordable ingredients. This free e-book includes: -Ras El Hanout Salmon with Bean Hummus -Sweet Potato & Halloumi Sandwich -Corn & Ricotta Gnocchi -Chicken Souvlaki Salad -Miso & Peanut Banana Split Get stuck into more recipes by pre-ordering the full 100 recipes now!
Fresh Off the Boat: A Memoir
by Eddie HuangAssimilating ain't easy. Eddie Huang was raised by a wild family of FOB ("fresh off the boat") immigrants--his father a cocksure restaurateur with a dark past back in Taiwan, his mother a fierce protector and constant threat. Young Eddie tried his hand at everything mainstream America threw his way, from white Jesus to macaroni and cheese, but finally found his home as leader of a rainbow coalition of lost boys up to no good: skate punks, dealers, hip-hop junkies, and sneaker freaks. This is the story of a Chinese-American kid in a could-be-anywhere cul-de-sac blazing his way through America's deviant subcultures, trying to find himself, ten thousand miles from his legacy and anchored only by his conflicted love for his family and his passion for food. Funny, moving, and stylistically inventive, Fresh Off the Boat is more than a radical reimagining of the immigrant memoir--it's the exhilarating story of every American outsider who finds his destiny in the margins.
Fresh Pasta at Home: 10 Doughs, 20 Shapes, 100+ Recipes, with or without a Machine
by America's Test KitchenTurn homemade pasta into your new favorite kitchen hobby with foolproof methods and 100-plus recipes that make it totally achievableWhether you use a hand-crank machine, electric machine, extruder, or rolling pin and elbow grease, you can make incredible pasta from scratch using ATK's rigorously tested techniques. Then choose one of the delectable recipes to show off your impressive-every-time pasta to perfection. More than a dozen doughs: Pasta doughs made with eggs, semolina, whole grains, vegetables, and even gluten-free flours are proportioned for perfect results whether you're using a machine or not.Strand pasta: Spaghetti al Limone; Tagliatelle with Artichokes and Parmesan; Bucatini al FuocoHand-shaped pasta: Orecchiette with Broccoli Rabe and Sausage; Fileja with &’Nduja Tomato Sauce; Gnocchi with Fontina SauceStuffed pasta: Short Rib Agnolotti with Hazelnuts and Browned Butter; Butternut Squash–Filled Cappellacci; Cheese Ravioli with Pumpkin Cream SauceBaked pasta: Lasagna Verde alla Bolognese; Wild Mushroom Lasagna; Three-Cheese Manicotti with Meat SauceMix-and-match sauces: Pair your favorite shapes with any of these, including quick tomato sauces, even quicker olive oil sauces, long-simmered meaty sauces, and pestos. Plenty of step-by-step photos accompany crystal-clear instructions for rolling out pasta sheets and cutting and forming shapes, all accompanied by irresistible photos of the finished dishes.
Fresh Start Bariatric Cookbook: Healthy Recipes to Enjoy Favorite Foods After Weight-Loss Surgery
by Sarah KentRediscover the pleasure of food after weight-loss surgeryWeight loss surgery doesn't have to mean giving up your favorite recipes for good. This up-to-date bariatric cookbook puts a surgery-safe twist on foods with 100+ healthy, comforting recipes that are simple enough to make every day, so you can sustain your long-term weight-loss and health goals.Learn how to implement the right portions, increase protein in your meals, and use the most nutritious ingredients, so your food is as good for you as it is delicious. With nutritional information for every recipe, keeping track of your fluid and calorie intake is easy.The Fresh Start Bariatric Cookbook is a new nutrition plan for your new body, featuring:Options for every stage—Each recipe is marked with an icon that tells you which stage of post-operation it's appropriate for: full liquid, puree, soft foods, or general diet.Flavorful recipes—Enjoy comfort foods like Chocolate-Peanut Butter Smoothies, Turkey Breakfast Burritos, Baked Salmon with Barbecue Seasoning, Low-Carb Cheeseburger Casserole, and much more.Foods for every body—These dishes are crafted to meet your needs after gastric sleeve surgery (or vertical sleeve gastrectomy), laparoscopic adjustable gastric band placement, and more.Enjoy some of your favorite foods while staying on the path to better health and weight loss with this bariatric cookbook.
The Fresh Table: Cooking in Louisiana All Year Round
by Helana BrigmanLouisiana's identity is inextricably tied to its famous foods; gumbo, red beans and rice, jambalaya, and �touff�e are among the delicious dishes that locals cherish and visitors remember. But Louisiana's traditional cuisine has undergone a recent revision, incorporating more local ingredients and focusing on healthier cooking styles. In The Fresh Table, locavore Helana Brigman shares over one hundred recipes that reflect these changes while taking advantage of the state's year-round growing season. Her book offers staples of Louisiana fare -- seafood, sausage, tomatoes, peppers, and plenty of spices -- pairing these elements with advice about stocking one's pantry, useful substitutions for ingredients, and online resources for out-of-state cooks. Brigman equips every kitchen from New Orleans to New York with information about how to serve Louisiana cuisine all year round. For each season The Fresh Table provides an irresistible selection of recipes like Petite Crab Cakes with Cajun Dipping Sauce, Rosemary Pumpkin Soup served in a baked pumpkin, Fig Prosciutto Salad with Goat Cheese and Spinach, Grilled Sausage with Blackened Summer Squash, Blueberry Balsamic Gelato, and Watermelon Juice with Basil. Brigman introduces each recipe with a personal story that adds the last ingredient required for any Louisiana dish -- a connection with and appreciation for one's community.
Fress: Bold, Fresh Flavours from a Jewish Kitchen
by Emma SpitzerFress (Yiddish): 'to eat copiously and without restraint' 'Fress, the knockout debut cookbook from Emma Spitzer, a 2015 finalist on Britain's 'Masterchef' show, seamlessly blends Ashkenazic and Sephardic culinary heritage ... Spitzer is a Brighton-born travel business entrepeneur who now caters and teaches cooking classes ... her voice is that of a home cook privileged to be a part of the new food world order, acknowledging her Russian roots, her mother-in-law's Israeli feasts, British celebrity chef John Torode and cookbook author Claudia Roden. There's a touch of Yotam Ottolenghi in the book's images - vegetables that look lush and savoury on the plate. Props to the styling team, who make even beef-stuffed artichokes look handsome.'The Washington PostEmma Spitzer's style of cooking is unfussy and uncomplicated, extracting the maximum flavour from the humblest of ingredients without spending hours in the kitchen. For Fress, her melting pot of inspiration embraces Poland and Russia, Jewish recipes learned from her mother, travels in Israel, Egypt, Jordan and North Africa, as well as Algerian recipes shared by her mother-in-law. Big on flavour and spice, Fress is full of happy, sociable food to feed the soul.
Fress: Bold Flavours From My Family Kitchen
by Emma SpitzerFress (Yiddish): 'to eat copiously and without restraint' Emma Spitzer's style of cooking is unfussy and uncomplicated, extracting the maximum flavour from the humblest of ingredients without spending hours in the kitchen. For Fress, her melting pot of inspiration embraces Poland and Russia, Jewish recipes learned from her mother, travels in Israel, Egypt, Jordan and North Africa, as well as Algerian recipes shared by her mother-in-law. Recipes in Fress range from Slow-cooked Moroccan Chutney to Duck with Black Za'atar & Puy Lentils, Baharat Spiced Chicken to Apricot & Orange Blossom Frangipane - recipes that are packed with punchy flavours and delicous spices. Family recipes are included too, from Grandpa 'Bugga's' Turkey Schnitzel and Aunty Rochele's Cabbage Salad to Mummy's Golden Chicken Soup. Big on flavour and spice, Fress is full of happy, sociable food to feed the soul.
Friday Night At Hodges' Cafe
by Tim EganSummary: Hodges and the patrons of his cafe are frightened when three tigers try to take over, but his crazy duck saves the day.
Friday Night Cocktails: 52 Drinks to Welcome Your Weekend
by AJ DeanFriday Night Cocktails invites readers to welcome their weekend with open arms... and a Negroni Sbagliato.Friday Night Cocktails is for anyone interested in a well-made, non-fussy, homemade mixed drink. The 52 cocktails (plus numerous variations) are made with common ingredients that readers can easily keep on-hand. Including old stand-bys (e.g., Gin & Tonic) as well as new takes on the standards (e.g., Blood Orange Margarita), the book&’s message is &“Try something new, but be mindful of the tried-and-true.&” With 50+ stunning images, Friday Night Cocktails closes the door on the week and welcomes the weekend. And what better way to do that than with a chilled cocktail?
Friday Night Is Seafood Night: The Eat-Well Cookbook of Meals in a Hurry
by The Editors of Woman's DayThis Woman's Day cookbook, the fifth in a series tackling one type of food for each night of the week, is full of quick and easy-to-follow recipes that will bring the health benefits of fish and seafood to your family dinners.
Fridge Love: Organize Your Refrigerator for a Healthier, Happier Life—with 100 Recipes
by Kristen HongA one-of-a-kind guide to organizing your fridge—including practical tips for meal prep and storage, plus more than 100 recipes—that makes it easier to eat better, save money, and get the most out of your food Practicing &“fridge love&” is a roadmap to eating healthier, saving money, and reducing food waste while enjoying a beautiful and harder-working fridge. This book—part organizational guide and part food-prep handbook—is your guide. Author Kristen Hong adopted a nutrient-dense, plant-based diet in an effort to lose weight and improve her health. But amidst the demands of day-to-day life and a busy family, she found it impossible to stick to. The solution? A smarter, better-organized fridge that served her real-life needs. In this invaluable resource, you will discover how a beautifully organized fridge can make your life—including healthy eating for the whole family—easier. It covers general fridge organization (for all models and configurations) as well as shopping tips, storage guidelines, the best meal-prep containers, and more than 100 easy plant-based recipes made for meal prepping.
Fried Chicken
by John T. EdgeWhat could be a more fun and delicious way to celebrate American culture than through the lore of our favorite foods? That's what John T. Edge does in his smart, witty, and compulsively readable new series on the dishes everyone thinks their mom made best. If these are the best-loved American foods-ones so popular they've come to represent us-what does that tell us about ourselves? And what do the history of the dish and the regional variations reveal? There are few aspects of life that carry more emotional weight and symbolism than food, and in writing about our food icons, Edge gives us a warm and wonderful portrait of America -by way of our taste buds. After all, "What is patriotism, but nostalgia for the foods of our youth?" as a Chinese philosopher once asked. In Fried Chicken, Edge tells an immensely entertaining tale of a beloved dish with a rich history. Freed slaves cooked it to sell through the windows of train cars from railroad platforms in whistle-stop towns. Children carried it in shoe boxes on long journeys. A picnic basket isn't complete without it. It is a dish that is deeply Southern, and yet it is cooked passionately across the country. And what about the variations? John T. Edge weaves a beguiling tapestry of food and culture as he takes us from a Jersey Shore hotel to a Kansas City roadhouse, from the original Buffalo wings to KFC, from Nashville Hot Chicken to haute fried chicken at a genteel Southern inn. And, best of all, he gives us fifteen of the ultimate recipes along the way.
Fried Chicken
by John T. EdgeThis immensely entertaining book on fried chicken takes us from Memphis to Manhattan, from plantation kitchens to KFC. Author John Edge investigates the origins and significance of the dish in our culture, on a wild ride through the kitchens of some highly colorful characters, and emerges with not only an unforgettable portrait of America by way of our bellies, but also recipes for 15 of the best regional variations on the classic dish. "Edge is pure fun -- with his great sense of humor, insatiable enthusiasm, original insights, and careful commentary, he's one of the world's best companions. "
Fried Chicken
by Rebecca LangAn irresistible cookbook featuring more than 50 family-friendly fried chicken recipes--including classic Southern, globally influenced, and skillet- and deep-fried variations. Fried chicken is comfort food at its finest. Served alongside a biscuit, atop waffles, or just on its own, fried chicken is one of the most universally loved foods around. In Fried Chicken, Southern chef Rebecca Lang collects 50 of the most tantalizing, crowd-pleasing variations on the classic. There are perennial favorites like Buttermilk-Soaked, Bacon-Fried Chicken Smothered in Gravy; Tennessee Hot Chicken; kid-friendly Chicken Fingers; and even Gluten-Free Southern Fried Chicken. Also featured are internationally inspired recipes, such as Saigon Street Wings, Chinese Lollipop Wings, Mexican-Lime Fried Chicken Tacos, and Korean Fried Chicken with Gochujang Sauce. All of these recipes are impeccably tested, foolproof, and will have the whole family singing the praises of perfectly fried poultry.From the Hardcover edition.
Fried Chicken & Friends: The Hartsyard Family Cookbook
by Gregory Llewellyn Naomi HartFrom the owners of Hartsyard, a restaurant with a cult following in Sydney, Australia, comes a book of 100 recipes for "dude food that's not dumb. " It's American Southern-style cooking at its best, perfected by Gregory Llewellyn, a New York chef who moved around the U. S. honing his skills, then helped open fourteen restaurants along the East Coast before following his Australian wife, Naomi Hart, to Sydney. These restaurateurs believe in "leaf to root, nose to tail" cuisine--using the entire food source--and they practice back-to-the-land food production in their culinary adventures. Under these principles, the recipes in Fried Chicken & Friends are surely the most flavorful dishes in both hemispheres. As the Hartsyard motto goes, "Good food makes good memories. It should be savored and shared in fine company. "
Fried Rice: 50 Ways to Stir Up the World's Favorite Grain
by Danielle CentoniInfinitely customizable, cheap to make, and downright delicious, it's no wonder fried rice is one of the world's most popular comfort foods. These 50 delicious recipes draw inspiration from all over the globe, and they'll expand your fried rice repertoire well beyond the usual Chinese takeout staple.In addition to standards like spicy-funky Indonesian Fried Rice and classic Chinese Fried Rice with BBQ Pork, you'll find inventive takes on worldly flavors. Think Fried Cauliflower Rice with Turkey Kofta, Mint, and Feta from the Middle East, and Huevos Rancheros Fried Rice from Latin America. These satisfying dishes reveal just how versatile fried rice can be, and most use pantry staples or whatever you have in the fridge. Others, such as Duck Confit Fried Rice with Fennel, Mustard Greens, and Pickled Raisins, elevate the humble dish into entertaining-worthy territory, proving there's no limit to this globe-trotting grain.
Fried & True
by Whoopi Goldberg Lee Brian Schrager Adeena SussmanWhether you prefer it cold out of the fridge or hot and crispy on a buttery biscuit, you will find your new favorite fried chicken recipe in Fried & True, serving up more than 50 recipes for America's most decadently delicious food.Lee Schrager has left no stone unturned in his quest to find America's best fried chicken. From four-star restaurants to roadside fry shacks, you'll learn how to brine your bird, give it a buttermilk bath, batter or even double batter it, season with loads of spices, and fry it up to golden perfection. Recipes to savor include:--Hattie B's Hot Chicken--Yotam Ottolenghi's Seeded Chicken Schnitzel with Parsley-Caper Mayonnaise--Marcus Samuelsson's Coconut Fried Chicken with Collards and Gravy--Jacques-Imo's Fried Chicken and Smothered Cabbage--The Loveless Café's Fried Chicken and Hash Brown Casserole--Blackberry Farm's Sweet Tea-Brined Fried Chicken--Charles Phan's Hard Water Fried Chicken--Thomas Keller's Buttermilk Fried Chicken--Wylie Dufresne's Popeyes-Style Chicken Tenders and BiscuitsSink your teeth into Fried & True, the source of your next great fried chicken masterpiece and a tribute to America's most beloved culinary treasure.From the Trade Paperback edition.
Fried Walleye and Cherry Pie: Midwestern Writers on Food (At Table)
by Peggy WolffWith its corn by the acre, beef on the hoof, Quaker Oats, and Kraft Mac n&’ Cheese, the Midwest eats pretty well and feeds the nation on the side. But there&’s more to the midwestern kitchen and palate than the farm food and sizable portions the region is best known for beyond its borders. It is to these heartland specialties, from the heartwarming to the downright weird, that Fried Walleye and Cherry Pie invites the reader. The volume brings to the table an illustrious gathering of thirty midwestern writers with something to say about the gustatory pleasures and peculiarities of the region. In a meditation on comfort food, Elizabeth Berg recalls her aunt&’s meatloaf. Stuart Dybek takes us on a school field trip to a slaughtering house, while Peter Sagal grapples with the ethics of paté. Parsing Cincinnati five-way chili, Robert Olmstead digresses into questions of Aztec culture. Harry Mark Petrakis reflects on owning a South Side Chicago lunchroom, while Bonnie Jo Campbell nurses a sweet tooth through a fudge recipe in the Joy of Cooking and Lorna Landvik nibbles her way through the Minnesota State Fair. These are just a sampling of what makes Fried Walleye and Cherry Pie—with its generous helpings of laughter, culinary confession, and information—an irresistible literary feast.