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An Archive of Taste: Race and Eating in the Early United States
by Lauren F. KleinA groundbreaking synthesis of food studies, archival theory, and early American literature There is no eating in the archive. This is not only a practical admonition to any would-be researcher but also a methodological challenge, in that there is no eating—or, at least, no food—preserved among the printed records of the early United States. Synthesizing a range of textual artifacts with accounts (both real and imagined) of foods harvested, dishes prepared, and meals consumed, An Archive of Taste reveals how a focus on eating allows us to rethink the nature and significance of aesthetics in early America, as well as of its archive.Lauren F. Klein considers eating and early American aesthetics together, reframing the philosophical work of food and its meaning for the people who prepare, serve, and consume it. She tells the story of how eating emerged as an aesthetic activity over the course of the eighteenth century and how it subsequently transformed into a means of expressing both allegiance and resistance to the dominant Enlightenment worldview. Klein offers richly layered accounts of the enslaved men and women who cooked the meals of the nation&’s founders and, in doing so, directly affected the development of our national culture—from Thomas Jefferson&’s emancipation agreement with his enslaved chef to Malinda Russell&’s Domestic Cookbook, the first African American–authored culinary text.The first book to examine the gustatory origins of aesthetic taste in early American literature, An Archive of Taste shows how thinking about eating can help to tell new stories about the range of people who worked to establish a cultural foundation for the United States.
Are We Having Any Fun Yet?: The Cooking & Partying Handbook
by Sammy Hagar Josh SensIndulge yourself in the superstar rocker and #1 New York Times bestselling author’s raucous and delicious lifestyle with this bold cookbook and entertaining guide, complete with stories from a lifetime of food, signature recipes and drinks, and featuring lavish full-color photos.For over twenty years, Sammy Hagar has redefined the relationship between good food and good music through his iconic Cabo Wabo tequila brand, his popular chain of Cabo Wabo Cantina restaurants, and his newly launched rum—Sammy’s Beach Bar Rum. Now with Are We Having Any Fun Yet? any Sammy fan can eat, drink, and party like the Red Rocker himself, as Sammy shares his love of food, drinks, and rock-and-roll.Bringing you into the kitchen, behind the bar, and into the center of the party like never before, Sammy shares his deep passion for food and his secrets for rock-and-roll entertaining, including his favorite recipes from home, on the road, and his go-to vacation spots, Cabo and Maui. Coming along for the ride are a wealth of crazy tales, celebrity chefs from around the globe, and stories that reveal the inspiration behind his favorite recipes.Tracing Sammy’s culinary path through the decades, Are We Having Any Fun Yet? offers a fascinating glimpse into Sammy’s evolution as a cook and as a musician, showing how these twin passions have fueled each other, and how he brings a rock star attitude of simplicity and fun to everything he does in the kitchen. Of course, nothing goes better with a great meal than a good drink. Here are Sammy’s greatest drink recipes accompanied by true stories of the wild nights that brought them to life.With even more rock stories from the road and his table, over fifty food and drink recipes, and Sammy’s tips for entertaining like a rock star, Are We Having Any Fun Yet? gives fans everything they need to party the Cabo Wabo way.
Are You Ready!: Take Charge, Lose Weight, Get in Shape, and Change Your Life Forever
by Bob HarperThe world-renowned fitness coach on the hit TV showThe Biggest Loserpresents his winning approach to lasting weight loss by showing how to get at the root of your overeating problem, followed by a nutritionally savvy diet and unique exercise plan. OnThe Biggest Loser, Bob Harper gives contestants the practical tools and psychological insights they need to get into the best shape of their lives. The key to his success is the emotional connection he makes with each participant, and he brings that same spirit toAre You Ready! Harper starts with a four-step strategy for getting at the root of negative thought patterns and destructive behaviors, replacing both with a clear way to build self-worth and confidence. With these tools in place, people are empowered to make real, lasting changes in their lives. In an easy-to-follow eating plan, he provides lists of foods that are nutrient-dense and naturally low in calories, more than twenty sample menus, and tips on eating on the run, in restaurants, and on vacation. His fitness plan is geared to making exercise an integral part of daily life with workouts (ranging from 20 to 60 minutes) based on training techniques that tone and strengthen, burn calories, and reshape the body. Woven throughoutAre You Ready!are true-life success stories that will keep readers engaged and motivated; bulleted tips, tools, and coping strategies; and sidebars debunking common myths about food and fitness. Whether your goal is losing ten pounds or a hundred, you will find Harper’s message inspiring and his methods a proven path to finally achieving your dream of weight loss and fitness.
Are You There God? It's Me, Margarita: More Cocktails with a Literary Twist (A Tequila Mockingbird Book)
by Tim Federle Lauren Mortimer<p>Literature, puns, and alcohol collide in this clever follow-up to Tequila Mockingbird, the world's bestselling cocktail recipes book. <p>Tim Federle's Tequila Mockingbird has become one of the world's bestselling cocktail books and resonated with bartenders and book clubs everywhere. Now in this much anticipated follow-up, Are You There God? It's Me, Margarita, Federle has shaken up 49 all-new, all-delicious drink recipes paired with his trademark puns and clever commentary on more of history's most beloved books, as well as bar bites, drinking games, and whimsical illustrations throughout. <p>Cocktails include: Fifty Shades of Grey Goose, The Handmaid's Ale, Little Soused on the Prairie, Tender Is the Nightcap, A Room With Vermouth, Go Get a Scotch, Man; As I Lay Drinking, and much more!
Are you Tired and Wired?: Your Proven 30-day Program For Overcoming Adrenal Fatigue And Feeling Fantastic Again
by Marcelle PickDo you wake up every morning feeling exhausted, overwhelmed and stressed? Are you constantly reaching for coffee, soft drinks or some other promise of energy just to keep yourself going? Do you struggle through the day – tired, irritable, forgetful, depressed and craving sweets – only to have trouble sleeping at night? If you answered yes to any or all of these questions – you're not alone. In fact, hundreds of thousands of women are fighting these same feelings as they strive to live the lives they want. In Are You Tired and Wired?, Marcelle Pick, author of The Core Balance Diet, gives you the knowledge and tools to overcome this epidemic of fatigue.• Discover the hidden epidemic of adrenal dysfunction that is the root cause of major health problem • Find out why the modern world causes our adrenal glands to become overloaded and the simple plan that breaks free from this dangerous pattern• Enjoy easy diet and lifestyle changes in a clear, easy-to-follow formula that will see you regain your natural energy and live a happier and less-stressed life.
Arizona Chimichangas (American Palate)
by Rita ConnellyA celebration of the crispy, crunchy chimi with history, photos, and recipes! Many claim to be the first to turn a plain burrito into a crispy chimichanga—but everyone agrees that it happened in Arizona. Fried to golden brown perfection at iconic restaurants like Casa Molina, El Charro, and Macayo&’s, these crunchy wonders are favorites from Flagstaff to Bisbee, Safford to Yuma, and all parts in between. Discover the disputed history of how chimichangas got their name and whether Chinese immigrants really invented them. Learn what goes into making a chimi, down to creating the perfect tortilla, as well as the variety of creative ingredients—from seafood to strawberries—that have been wrapped up in this delightful dish. Rita Connelly also presents delicious recipes and behind-the-scenes stories in this celebration of the Grand Canyon State&’s beloved chimichangas.
Arizona Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the Grand Canyon State (City Cocktails)
by Asonta BenettiArizona Cocktails is a captivating collection of over 100 recipes that celebrate the vibrant spirit of the Grand Canyon State.Immerse yourself in Arizona's breathtaking desert landscapes, its rich cultural heritage, and the dynamic local scene through a diverse array of handcrafted cocktails. From the bustling streets of Phoenix to the serene vistas of Sedona, this book transports you to the heart of Arizona's eclectic lifestyle and its burgeoning cocktail culture. Featuring more than 100 innovative recipes alongside profiles of the state's most influential bartenders, Arizona Cocktails is your guide to drinking like a local, whether you're hosting a desert-inspired soirée at home or exploring the state's renowned bars and speakeasies. Discover hidden gems and local favorites, from modern gastropubs to historic saloons, each offering a unique taste of Arizona's rich flavors and spirited traditions.Within the gorgeous, die-cut covers, you'll find:More than 100 must-try cocktail recipes, including recipes for bespoke ingredients and other serving suggestionsInterviews with the state&’s trendsetting bartenders and mixologistsBartending tips and techniques from the expertsFood and drink hotspots across the stateAnd much more! Experience the unique flavors and unforgettable stories of Arizona's cocktail scene without stepping outside your door.
Arizona Cook Book
by Al Fischer Mildred FischerMore than 350 recipes from Arizona. The recipes are divided into 3 sections, Indian, Mexican, and Anglo.
The Ark of Taste: Delicious and Distinctive Foods That Define the United States
by David S Shields Giselle Kennedy LordExplore and enjoy the heritage foods that give the United States its culinary identity, from heirloom tomatoes to Tupelo honey, in this visual volume for curious eaters, gardeners and home cooks. The Ark of Taste is a living catalog of our nation's food heritage preserving treasures passed down for generations—some rare, some endangered, all delicious. Created by Slow Food USA, the Ark shines light on history, identity, and taste through these unique food products, featuring recipes and the stories of how they reach our tables In these pages you'll learn about: Carolina Gold rice Wellfleet oysters Cherokee Purple tomatoes The Moon and Stars watermelon Black Republican cherries Candy Roaster squash, and more These foods reflect our country's diversity. By championing them, we keep them in production and on our plates, while promoting a more equitable alternative to industrial agriculture.The Ark of Taste is a vital resource for all of us who spend the summer searching for that perfectly ripe peach or heirloom tomato—or who are simply looking for the next good thing to eat.
The Armchair James Beard
by James Beard John FerroneA timeless and insightful volume of essays--with more than 130 recipes--by the master of American cuisineThe Armchair James Beard showcases the many roles of America's first celebrity chef: teacher, culinary alchemist, restaurant reviewer, occasional dieter, visionary, and gourmand. Collected by Beard's longtime friend and colleague John Ferrone, each essay resonates with impassioned opinions and a distinctly American voice. Beard takes us on a journey from his childhood in Portland, Oregon, to his dining and cooking experiences around the world. These reminiscences, paired with more than 130 recipes, provide an intimate portrait of a lifetime spent studying, preparing, and enjoying food. Beard fondly recalls his father's homemade breakfast sausage seasoned with thyme and pepper; bouillabaisse made from fresh fish in the South of France; and a large, buttery baked potato aboard the Northern Pacific railroad on one of his many cross-country trips. Rich with tales of meals shared with family and old friends, Beard ponders not just the importance of what we eat, but how food brings us together, and the role it can play in our memories. Heartfelt, enlightening, and often humorous, these memoir-like selections are an inspiring addition to any culinary collection.
Arnie the Doughnut (The Adventures of Arnie the Doughnut #1)
by Laurie Keller<p>At first glance, Arnie looks like an average doughnut―round, cakey, with a hole in the middle, iced and sprinkled. He was made by one of the best bakeries in town, and admittedly his sprinkles are candy-colored. Still, a doughnut is just a doughnut, right? <p>WRONG! Not if Arnie has anything to say about it. And, for a doughnut, he sure seems to have an awful lot to say. Can Arnie change the fate of all doughnuts―or at least have a hand in his own future? Well, you'll just have to read this funny story and find out for yourself.</p>
Aroma and Flavor in Product Development: Characterization, Perception, and Application
by Rajnibhas Sukeaw SamakradhamrongthaiOne of the greatest challenges facing food product developers today is that of preserving aroma and flavor stability over time without comprising quality. With Aroma and Flavor in Product Development: Characterization, Perception, and Application, researchers and product innovators will find a thorough elucidation of the dynamic interplay of aroma and flavor in complex formulations across various applications, and of the crucial role of foundational elements in crafting globally appealing products. This guide provides essential insights into perception, formation, and development, enabling developers to enhance food items' organoleptic qualities and thereby provide consumers with an enhanced sensory experience. It is unique in its focus on raw material properties, processing changes, and flavor application tools, offering comprehensive coverage of encapsulation methods, isolation, extraction, and release mechanisms. Employing tools such as gas chromatography and descriptive sensory analysis, the text decodes complex chemical compositions to enable effective communication and replication of desired sensory experiences. Readers will finish this text not only with a strong grasp on the latest insights into aroma and flavor research trends, such as sustainable sourcing and novel extraction methods, but also with a vision for the future of food product development.
Aromas del mundo: Una guía para narices inquietas
by Harold McGeeUn viaje al misterioso mundo de los olores con Harold McGee, autor de La cocina y los alimentos. En esta obra de asombrosa sabiduría y originalidad, Harold McGee destila la ciencia que hay detrás de los olores hasta obtener una guía accesible y muy entretenida sobre los aromas del mundo. Aunando vivencias personales y una rigurosa investigación, incorpora los últimos descubrimientos de la biología y la química, y revela cómo nuestro olfato, un sentido con una poderosa pero ignorada influencia en nuestra vida cotidiana, tiene el poder de exponer detalles invisibles e intangibles del mundo material, y provocar sensaciones extraordinarias. Remontándose a los orígenes de los olores en el espacio interestelar, McGee nos cuenta la fascinante historia de las moléculas que desencadenan nuestras percepciones a diario, responsables de fragancias como los aromas cítricos a cilantro y cerveza y los olores medicinalesa narcisos y erizos de mar, muchas de las cuales existían antes de que ninguna criatura pudiera olerlas. Este libro nos lleva en una aventura sensorial en la que olisquearemos lo ordinario (calle mojada y hierba cortada) y lo apetitoso (pan fresco y chocolate), lo delicioso (rosas y vainilla) y lo desagradable (carne en mal estado y huevos podridos), desde la sulfurosa tierra naciente hace más de cuatro mil millones de años hasta las tenues notas de fenol y formaldehído de nuestros teclados de ordenador. McGee rastrea olores de alimentos, bosques, ríos y flores, y nos muestra con su habitual maestría cómo aprender a detectarlos, identificarlos, valorarlos y combinarlos para transformar nuestra relación con la cocina y los sabores. La crítica ha dicho...«Una guía profundamente investigada de los olores del mundo, que capta hasta sus más volátiles moléculas.»The New York Times «Cada página está repleta del equivalente olfativo de las onomatopeyas. No decepcionará a ningún admirador de los ensayos culinarios de McGee.»The Wall Street Journal «El libro de referencia que hará que todo lo que comas parezca más interesante. Hay fascinación y deleite en cada página».The Sunday Times
Aromas of Aleppo: The Legendary Cuisine of Syrian Jews
by Poopa DweckWhen the Aleppian Jewish community migrated from the ancient city of Aleppo in historic Syria and settled in New York and Latin American cities in the early 20th century, it brought its rich cuisine and vibrant culture. Most Syrian recipes and traditions, however, were not written down and existed only in the minds of older generations. Poopa Dweck, a first generation Syrian–Jewish American, has devoted much of her life to preserving and celebrating her community's centuries–old legacy. Dweck relates the history and culture of her community through its extraordinary cuisine, offering more than 180 exciting ethnic recipes with tantalizing photos and describing the unique customs that the Aleppian Jewish community observes during holidays and lifecycle events. Among the irresistible recipes are: •Bazargan–Tangy Tamarind Bulgur Salad •Shurbat Addes–Hearty Red Lentil Soup with Garlic and Coriander •Kibbeh–Stuffed Syrian Meatballs with Ground Rice •Samak b'Batata–Baked Middle Eastern Whole Fish with Potatoes •Sambousak–Buttery Cheese–Filled Sesame Pastries •Eras bi'Ajweh–Date–Filled Crescents •Chai Na'na–Refreshing Mint Tea Like mainstream Middle Eastern cuisines, Aleppian Jewish dishes are alive with flavor and healthful ingredients–featuring whole grains, vegetables, legumes, and olive oil–but with their own distinct cultural influences. In Aromas of Aleppo, cooks will discover the best of Poopa Dweck's recipes, which gracefully combine Mediterranean and Levantine influences, and range from small delights (or maza) to daily meals and regal holiday feasts–such as the twelve–course Passover seder.
Aromatherapy: How to use essential oils for beauty and wellbeing (Wellbeing Quick Guides)
by Liz EarleLiz Earle explains how aromatherapy can boost health and wellbeing and provides a clear guide to the best essential oils for a diffuser, massage or bath.Bestselling beauty and wellbeing writer Liz Earle's fully revised and updated quick guide to aromatherapy, including:- An introduction to aromatherapy and its uses- An A-Z of essential oils- A remedy finder for specific conditions and how to treat them, from headaches to sinusitis and lethargy- Recipes for bath oils, massage blends and facial oils- A how-to guide to aromatherapy massage- Safety tips and what to buy
Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson Dorie GreenspanWhen Julia Child told Dorie Greenspan, "You write recipes just the way I do," she paid her the ultimate compliment. Julia's praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie's "wonderfully encouraging voice" and "the sense of a real person who is there to help should you stumble." Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France. Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the "top-secret" chocolate mousse recipe that every good Parisian cook knows--but won't reveal. Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef's Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for "lazy people." Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.
Around the Board: Boards, Platters, and Plates: Seasonal Cheese and Charcuterie for Year-Round Cel
by Emily DelaneyGather around the board to celebrate all of life&’s occasions!With a chapter for Winter, Spring, Summer, and Fall, you&’ll learn to make nearly 50 creative, delicious boards that capitalize on the flavors and festivities of the season. Complete with suggested flavor and beverage pairings, styling tips, ingredient profiles, and more, Around the Board is your guide to year-round entertaining.Celebrate the beauty of winter with the Winter Pairings board, filled with bold, rich flavors and pops of juicy color from pomegranate and citrus. When a beautiful spring day calls for a brunch gathering, Emily walks you through the steps of building a beautiful display of pastries, granola, spreads, fresh fruit and more. As calendars fill up with holidays and celebrations throughout the summer and fall, you'll find recipes for boards to enjoy from the 4th of July to Halloween, all featuring seasonal ingredients, delicious pairing options, and eye-catching yet easy-to-achieve arrangements.Each recipe is accompanied by annotated photography that guides you through the steps to create the board at home, along with helpful tips, product recommendations, and more. The beautiful recipe images are as pleasing to admire as they are to create, making the book the perfect addition to any entertainer&’s kitchen or coffee table. With an emphasis on honing your own cheese board instincts, Around the Board is a complete resource to mastering one of the year&’s most popular food trends.
Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant
by Greg Denton Stacy Adimando Gabrielle Quiñónez DentonOne hundred innovative and exciting recipes for the backyard griller--inspired by the live-fire and asador cooking traditions of Latin America and the authors' popular restaurant, Ox, in Portland, Oregon. Take your backyard barbecue game to the next level with Around the Fire, the highly anticipated debut cookbook from celebrated chefs Greg Denton and Gabrielle Quiñónez Denton. These are black-belt grilling recipes--inspired by the live-fire cooking traditions of Latin America, as well as the seasonal philosophy of their Portland, Oregon restaurant, Ox--that will change the way you think about and cook with fire. Featuring unexpected cuts of meat (like Grilled Lamb Shoulder Chops with Rosemary Marinade or Grilled Wild Halibut on the Bone with Toasted Garlic-Lemon Oil); seasonal produce (Grilled Butternut Squash with Za'atar and Charred Green Onion Yogurt will delight vegetarians and carnivores alike); and plenty of starters, salads, desserts, and drinks, Around the Fire will help make your next outdoor feast the stuff of legend.From the Hardcover edition.
Around the Opry Table: A Feast of Recipes and Stories from the Grand Ole Opry
by Kay WestCountry music and country cooking fans everywhere will savor this new official cookbook of the Grand Ole Opry and its members, featuring favorite recipes of country music legends past and present and the stories behind them.
Around the Passover Table: Over 75 Holiday Recipes for the Food Lover
by Jayne CohenThis is the perfect ebook for home cooks who want to make Passover even more delicious and meaningful than ever before. It features more than 75 classic and contemporary recipes, plus variations, as well as captivating stories on Jewish food traditions. Recipes from Chicken and Olives with Preserved Lemons to Hazelnut Macaroons are easy-to-follow and accompanied by useful suggestions that will appeal to home cooks and be the highlights of your family table.
Around the Shabbat Table: Over 40 Holiday Recipes for the Food Lover
by Jayne CohenAround the Shabbat Table includes more than forty recipes for observing the Sabbath.
Around the Table: 52 Essays on Food & Life
by Diana Henry'No one writes about food so beautifully...' London Evening Standard'Reading her recipes is almost as satisfying as making and eating them.' Daisy Buchanan'Diana writes like a dream' Daily Mail'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' Nigella Lawson on How to Eat a Peach'...beautifully written and endlessly inventive...' Felicity Cloake, The Guardian, on Diana Henry's beloved culinary classic Simple'She has become the Delia of my generation' Clare Finney, The Telegraph'The food writers' food writer' Mark Diacono***For Diana Henry's many fans, her evocative writing about places, people and food brings just as much pleasure as her delicious recipes. Around the Table is a selection of some of Diana's very best essays, handpicked from over two decades of her beloved cookbooks.From the bustling Turkish groceries of the Edgware Road to the kitchen table of a cottage in rural France, a trattoria tucked away in the suburbs of Rome to the chilly Vermont countryside famed for its maple syrup, Diana Henry has followed her tastebuds around the world.In this collection, Diana's writing brings ingredients to life on the page. Tuck into salty and sweet, buttery and inky purple and black olives. Blood-red threads of saffron that turn whole platters of food into gold, bleeding yolk-yellow streaks over creamy chicken and milky white yogurt. Mouth-puckeringly citrusy, easy to peel and almost seedless Valencia oranges. The simple pleasure of a warming slice of toast.This vivid and nourishing collection of essays on the joys of good food is an utter delight for the senses.
Around the Table: Recipes and Inspiration for Gatherings Throughout the Year
by Martina McBride Katherine CobbsThe widely acclaimed country music megastar Martina McBride invites fans into her home, her kitchen, and her family’s traditions in this, her first-ever book—a beautiful full-color illustrated collection of culinary celebrations, complete with cherished recipes and menus for cooking and entertaining at home.One of country music’s most beloved singers, Martina McBride enjoys entertaining her millions of fans on the road. But at home she loves entertaining a different way, hosting her famous gatherings for friends and family. Beneath the glam, glitter, and wild success, Martina remains a farm girl true to her roots and the country hospitality with which she was raised.Now, in her first ever book, Martina shares the inventive party ideas for all seasons that have made her a beloved entertainer at home. Each celebration is accompanied by Martina’s mouthwatering recipes, tips and tricks, practical menu planning advice, décor inspiration, and fun ideas for keeping guests entertained. A busy mom of three, Martina understands that hosting needs to be easy to be enjoyable, and all of her recipes come with cooking gameplans.Dozens of stunning color photos invite readers into Martina’s home and around her table all through the year. With this delightful entertaining cookbook, fans everywhere can join in the fun, whether it’s a Red, White, and Blue Backyard Cookout, a Retro Valentine’s Day Supper Club or a night of Mistletoe and Martinis. Chock full of personal anecdotes and memories, this delightful keepsake is infused with Martina’s girl-next-door spirit and irresistible charm.
Around the Table: Easy Menus for Cozy Entertaining at Home
by Ellen WrightEntertain with ease: “24 amusingly themed menus . . . the recipes—simple, classic and, above all, easy—will always be crowd-pleasers.” —Publishers WeeklyThe best entertaining isn’t about impressing people. It’s about welcoming them to a comfortable setting, entertaining them with lively conversation and simple memorable food, and making them feel at home. In Around the Table, accomplished hostess Ellen Wright offers twenty-four seasonal menus, accompanied by gorgeous full-color photographs, for easy, off-the-cuff but still stylish entertaining for family and friends.Menus include It’s Payback Time, for when you’ve enjoyed friends’ hospitality too often without reciprocating (with Parmesan Toasts, Tomato Onion Soup, Mustard-Brown Sugar Glazed Pork Loin, Baked Onions, and Pound Cake with Berries), and Freezing Cold Winter Night, a cozy get-together (over steaming bowls of Brisket and Cabbage Soup, Piroshkies, and Warm Apple Crisp), and many more. Ellen’s philosophy is to keep it simple, fun, and delicious—so the menus highlight easy preparation and do-ahead tips and shortcuts to get the host out of the kitchen and into the conversation!“A recipe for fun.” —Colin Cowie, author of Dinner After Dark