Methods

Showing 9-16 of 471 books
Sort by:
View Mode:
Eat More Plants

Eat More Plants

Over 100 Anti-Inflammatory, Plant-Based Recipes for Vibrant Living
edition:Paperback
More Info
The 3-Ingredient Baking Book

The 3-Ingredient Baking Book

101 Simple, Sweet and Stress-Free Recipes
edition:Paperback
tagged : baking, desserts
More Info
The Prairie Table

The Prairie Table

Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
edition:Hardcover
More Info
Excerpt

From “Welcome to My Prairie Table!”
The recipes you will find in this book are what we eat as a family, what we feed our guests at our home, and what we take to gatherings. Whether a salad or vegetable dish, home-baked bun or easy main meal, every recipe in this book is easily cut in half for a smaller family meal or doubled for a large event—even the cocktails (though why you’d want to cut cocktails in half escapes me). I also wanted every recipe in this book to be useful week in and week out, to make your life easier.

You can make a full batch of a crowd-pleasing recipe to take to a soiree or to feed your own guests, whether a side dish or a main course. There are kid-friendly recipes for dinners that will also be perfect for potlucks. There are easy dinner recipes such as Slow- Cooker Beef Dips on page 154 that also make perfect leftovers that the entire family can eat for lunch the next day, or freeze them for a later date. My Calico Beans on page 156 might be a go-to potluck dish, but my family eats it twice a month and the kids take it in thermoses for lunches. The salads and vegetable dishes are all sides that you can make any day of the week. The dainties section is perfect for filling up your freezer, to pull out for surprise visitors (so that you have something to serve with coffee!) or the holiday season. There’s nothing like a tray of dainties to get Prairie folks at a party excited!

You’re going to see classics (such as Marion’s perogies (see page 19), which I make in triple batches so I only have to make them once every couple of months) and some fresh new favorites (like the Garlic and Brown Sugar Bacon Pineapple Bites on page 103 that will make you want to throw a tiki-themed party just so that you can serve them).

I’m also bringing my husband, Mike, a.k.a. Mr. Kitchen Magpie, into the cookbook fray. He’s in charge of cocktails in our house and, due to popular demand, he now even has his own section on the Kitchen Magpie website, where he creates cocktails for everyone to enjoy. I heard from a lot (and I mean a LOT!) of you after my first book that I needed to do more cocktails, so there’s an entire chapter of Mike’s cocktails and mocktails at the end of this book just for you.

This is us. This how we eat, this is how I cook for those I love, and, if you will indulge me, this is an entire cookbook’s worth of recipes from my table to yours. I’m so very happy to share these recipes with you.

Love,
Karlynn

close this panel
Vegetables First

Vegetables First

120 Vibrant Vegetable-Forward Recipes
edition:Hardcover
More Info
Excerpt

From "Back to My Roots"
Throughout my career of promoting the importance of cooking together and eating together, the taste of those first summer vegetables and the joy of planting and harvesting food for the table have inspired me. My television and magazine work has evolved into a brand built on a modern vision for the art of family living. So, when we set up our new office headquarters, flagship boutique, and café on Montreal’s South Shore, I made sure the roof was reinforced so that it could support a thriving garden of eighty planters and two beehives. I enjoy seeing the plants grow, be shared among colleagues and used in our test kitchen.

For me, the power of vegetables is linked with memories and family stories. And that’s what I want to share with you: how fantastic vegetables can taste and how they can connect us to our roots. Finding it tough to get your kids to eat cauliflower or peas? It happens to the best of us. The important thing is to plant a seed for the future, by serving vegetables in smart, well-prepared dishes. Some life lessons take time, but in the end, we reap what we sow.

Like a vegetable garden, I hope this book becomes part of your daily life and grows with you and your family as you create your own memories.

close this panel
The Domestic Geek's Meals Made Easy

The Domestic Geek's Meals Made Easy

A Fresh, Fuss-Free Approach to Healthy Cooking
edition:Hardcover
tagged : quick & easy
More Info
Excerpt

introduction

HI THERE! I’m guessing that if you’re reading this, you want to eat better; that healthy eating
is important to you and that you want to do more of it. But also that you’re busy—working,
studying, generally being awesome—and what little time you do have, you don’t necessarily
want to spend in the kitchen. I get it. That’s why my goal is to make eating well easier. Oh,
and a lot more delicious, of course.
 
In my experience, the secret is not fancy ingredients, tools, or techniques. It’s about having a collection of simple recipes that can be prepared quickly, affordably, and, above all, easily, but that you also actually want to eat. I hope this book is just that.
 
I’m Sara Lynn, by the way, and if you’re new to the Domestic Geek community, WELCOME! I’ve spent the last five years dishing out all sorts of deliciousness on YouTube, Facebook, Instagram, and just about anywhere else hungry people seek kitchen inspiration. It’s amazing to think that in that time, our cooking collective has grown to include more than 1.5 million dedicated food enthusiasts. A total dream come true, especially for someone who adores all things edible as much as I do.
 
Food was really my first love. Growing up, cooking was always my favorite thing to do. While other kids were watching cartoons or cheesy sitcoms, I was watching cooking shows and then heading into the kitchen to test newly discovered recipes and techniques. My parents were always incredibly supportive and, as parents do, politely choked down anything I served up with a spirited “Good job!” whether it was particularly palatable or not. (Thanks, Mom and Dad!)
 
But it wasn’t enough for me to just cook the recipes, oh no. Channeling my beloved TV chefs, I would talk my imaginary audience through each and every step, recommending a pinch of this or a splash of that to a plethora of endlessly attentive stuffed animals. (Who, in retrospect, were probably grateful for their lack of hearing—and taste buds, for that matter.)
 
As I grew up, my tastes grew with me, and I spent my early twenties experimenting with all sorts of exotic flavors and fussy French techniques. I traveled all over on eating adventures and discovered so many new cuisines along the way. I was so obsessed, in fact, that every week my fellow foodies and I hosted a Friday night supper club, where we’d try daring new recipes over too many bottles of wine.
 
And like good wine, my cooking skills improved with age, but the amount of time I spent in the kitchen became less and less. As a busy professional, I just didn’t have endless hours to stand at the stove anymore, and most often found myself either eating out or ordering in—habits that were jeopardizing both my health and my bank account. Something needed to change, so back to the kitchen I went.
 
I learned to meal plan and committed to Sunday meal prep—a few hours dedicated to shopping, prepping, and cooking foods to enjoy through the week. You probably won’t be surprised to hear that my health began to improve almost immediately. I had more energy and better digestion, and I started to see the weight that had snuck up on me thanks to years of take-out start to vanish. I wasn’t doing anything really extraordinary, but the impact of just eating at home wassimply incredible. The most dramatic improvement, though, was my confidence, and I couldn’t wait to share that feeling with the world.
 
I launched The Domestic Geek in April 2014 to inspire others to eat well and as a result, live better, with a fresh, fuss-free approach to healthy cooking. The objective since its inception has always been to make life in the kitchen easier, which is why Meals Made Easy felt like such a fitting title for this collection of recipes that aims to do just that. I hope you enjoy them!

close this panel
Let Me Feed You

Let Me Feed You

Everyday Recipes Offering the Comfort of Home
edition:Hardcover
More Info
Excerpt

From the Introduction
I’m sure that, for some of you who have gotten to know me through my previous books, it might be hard to imagine me outside of the bakery. Even those who know me personally are probably quicker to associate me with cake and pie than meatloaf and soup. I am, after all, the “Butter Lady.” But bakers, like all humans, can’t live on sweets alone. And my passion for baking really stems from my passion for all food, and for using food as a way to connect with others. I find that offering someone a meal, a snack, or simply a cookie is like starting an edible conversation when the chaos of everyday life prevents me from finding the words. Popcorn and grilled cheese sandwiches were a way for me to make small talk with the older boys when I was young, just as a big piece of lasagna and a glass of wine ask Paul to tell me about his difficult day now. Remembering to prepare India’s favorite dinner every year for her birthday is just one of the million ways I tell her I love her, and so much tastier than words alone. Cooking for others has always been my way of communicating and demonstrating how I feel, and in a world chock-full of different skill sets, it’s quite literally what I can bring to the table.

My hope is that you’ll find the recipes in this book as delicious and satisfying as they are straightforward and achievable. I truly believe that even the most novice cook can find success with my recipes—for if cooking is a language, I try to avoid the big words. Given how busy everyday life can be, I don’t believe that a comforting home-cooked meal should complicate it further. So I’ve got my fingers crossed that somewhere on these pages, you’ll discover a favorite new dish (or two, or three . . . ), and that you will be inspired to set the table, call for those you love to join you, and start a conversation of your own.

close this panel
Bake the Seasons

Bake the Seasons

Sweet and Savoury Dishes to Enjoy Throughout the Year
edition:Paperback
More Info
Excerpt

 
Introduction
Ever since I was sixteen, I would tell anyone who’d listen that one day I would write a cookbook. Though I said this often, a big part of me never actually expected it to happen. After I graduated from university, I moved to downtown Toronto with high hopes and big dreams of a career in media, but ended up working at the Eaton Centre for minimum wage. If you had told me back then that today I would have my own life­style blog and be sharing my recipes with the world, I would have called you crazy and returned to folding underwear at my retail job.
 
I spent my nights baking and my days off exploring the city, spending every cent I could spare at the latest trendy restaurants. It wasn’t long after moving to Toronto that I met Justin. On our third date, I made us dinner, and he brought banana bread for dessert. A slight miscalculation had resulted in Justin doubling the required amount of butter—this was a man after my own heart! My lonely nights of baking were soon replaced with Food Network binge-watching with Justin over a plate of freshly baked chocolate chip cookies. But my baking journey started long before Justin, with many turns and detours. Let’s go back to the beginning . . .
 
Growing up in a traditional Italian family meant spending hours in the kitchen with my mom and grandmothers. From an early age, I played with pasta dough instead of Play-Doh. My grandmothers were happy to take advantage of my tiny thumbs and kept me busy rolling tray after tray of cavatelli and gnocchi, and before long, I was rolling out fresh pasta dough with a hand crank from the 1960s. We also spent lots of time outdoors, picking strawberries at neighbouring farms (although, honestly, more of them made their way into my mouth than into the basket) and canning a summer’s worth of peaches and tomatoes from our garden. As I got older, and my overprotec­tive grandmothers finally allowed me to use the stove and oven, I fell in love with baking. Of course I wanted to learn my grandmothers’ cherished recipes. However, as you may know, Italians take their recipes to the grave. I remember one day helping one grandmother to make her famous braciole, and she sent me to get more flour. When I returned, I saw that several more ingredients had been added to the mixing bowl, and when I asked what they were, she told me, “Don’t worry about it.”
 
So I learned the basics from my grandmothers, but I also knew that I would have to create recipes of my own. The main lesson I took away from my years spent in the kitchen with my mom and grandmothers was how to make simple dishes with fresh, seasonal, local ingredients. No two ways about it, fresh produce tastes best when it’s in season. Bonus points if it was grown right in your own backyard. When fruits and veg­etables are at their best, they are the star ingredients in any dish.
 
When I headed off to university, I quickly found myself daydreaming about reci­pes when I should have been paying attention to my economics professors. My sister was in her third year, which meant her dorm had a kitchen, so a few times a week I would go to her place and bake cakes, cookies and other tasty goods while she stud­ied. While my friends went out to bars and clubs on the weekends, I was watching the Food Network—Bobby Flay, Ina Garten, Michael Smith, Giada De Laurentiis, Anna Olson—I couldn’t get enough. I admired Bobby’s love for grilling and using blue corn in just about everything, Giada’s spin on the Italian dishes I grew up eating, Ina’s . . . well, I love everything about Ina Garten. Her confidence in the kitchen and her clas­sic approach to cooking mixed with her enthusiasm for quality ingredients captured everything I wanted to be. When I discovered that Anna Olson lived just around the corner from where I grew up, I felt a flicker of hope: if she could do it, maybe one day I could too. But I didn’t want to just mimic recipes I had seen on TV; I wanted to create my own, with the same finesse as the chefs on the Food Network. (Except for Ina—no one can compete with the Barefoot Contessa.)
 
I was always excited to return home to help prepare our annual Christmas din­ner, and I begged my mom to let me help with the cooking—I didn’t want to just wash fruit and peel potatoes. No surprise, Mom was reluctant to give up her reigning title as the best cook in the family, but after much back-and-forthing, we came to an agree­ment: she would cook and I would bake. And so began a new tradition. While the first few years were a little rocky (there was a pumpkin pie fiasco I will never live down), the more I baked, the better I became. Through trial and error, practice indeed made perfect. Each year I would come up with an even fancier and better dessert than the year before. What started as Christmas baking turned into baking cakes for every family occasion.
 
I will always love baking for my family, yet what I really wanted was to make a career of it, and in 2013, Justin finally persuaded me to start a food blog. He wanted me to share with the world what makes me happy and what I do best. I never expected anyone to read my blog—other than my family and friends—but I dreamed that recipe developing would one day become my full-time job. I knew that success in this field would take hard work, but at the very least, having a blog would provide me with the creative outlet I desperately needed and would be the perfect place to document my latest kitchen triumphs.
 
The more recipes I created for my blog, the more I improved as a baker and recipe developer. I began breaking out of my comfort zone, working with ingredients and fla­vour combinations I would never have thought to try before. I developed my own style by modernizing rustic dishes, making these not-so-beautiful desserts beautiful. As the months passed and my blog following grew, not only did the cooking and baking moti­vate me, but I began to fall in love with the photography side of things. I could see how my photography was bringing my recipes alive and enticing people to bake alongside me, and so I taught myself everything I could about this second form of art.
 
As the years passed, I found myself growing tired of city life. I dreamed of cook­ing on my own Lacanche range, and that was never going to happen in a one-bedroom condo with the tiniest nook of a kitchen. My kitchen cupboards were overflowing with supplies, so much so that I was keeping things in the spare tub! I knew it was time for a bigger place—somewhere Justin and I could settle down with our family (of dogs). We found our dream house in the small town of Fonthill, and traded in our subway passes for a compact car. I don’t have the kind of backyard garden my grandparents relied on for their produce, but I’m lucky enough to be surrounded by the endless farms and orchards of the Niagara region, as well to have a mom who drops off a weekly supply of fresh herbs, tomatoes, zucchini and peppers throughout the summer.
 
Not everyone is lucky enough to have an orchard steps away from their front door, so I recommend exploring farmers’ markets and supermarkets for locally grown pro­duce. These flavours constantly inspire me, so much so that Bake the Seasons was born from that passion. Each chapter in this book explores how to bake with fresh, seasonal produce, as I let you in on my favourite sweet and savoury baking recipes for breakfast, lunch, dinner and dessert. I have even included my favourite baked comfort dishes, like Roasted Butternut Squash Mac and Cheese (page 171), because when it comes to baking, I don’t believe in limiting myself to just a traditional dough or batter.
 
Baking with seasonal and local ingredients works to the advantage of a home baker for a variety of reasons. Not only does in-season produce provide better flavour in a recipe, but it will be readily available at local grocery stores and farmers’ markets. There is nothing enjoyable about spending double the price on sour strawberries in the fall. And have you ever tried to make a peach pie in the winter? Let me tell you, I didn’t know a peach could be so dry. When a season like winter lacks produce, you’ll find that my sweet baking relies more heavily on the flavours of the season—like eggnog, spices and candy cane—and my savoury dishes centre around hearty greens, root vegetables and bread baking.
 
The recipes in this book may be arranged by season, but I encourage you to experi­ment with substituting one season’s produce for another. The Rhubarb Oat Squares (page 21) can be switched up in the summer with peach compote instead of rhubarb, and in the fall by using homemade pumpkin butter or apple butter. Dishes like Cherry Almond Dutch Baby (page 39) and Apricot Raspberry Clafoutis (page 84) will work beautifully with any sweet fruit you can get your hands on. The recipes for my baked goods are simple and involve only a handful of ingredients, so treat them as base recipes for whatever you dream up throughout the year.
 
The simplicity of the recipes in Bake the Seasons reflects the simple style of bak­ing I blog about each week. I want home bakers to be able to recreate these dishes without having to run to the store to purchase a long list of ingredients. While a few showstopper recipes do require a little extra love and elbow grease, and are perfect for special occasions, on the whole I like my everyday baked goods simple. Many recipes in this book are easy enough to whip up on a weeknight or on a relaxed Sunday morning when a brunch craving strikes.
 
I hope you’ll find inspiration within these pages, and that you’ll find yourself switching on your oven all year round, whether you need a quick party appetizer in the winter (try my Roasted Garlic and Cheese Pull-Apart Bread, page 213), a flavourful addition to a neighbourhood potluck in the summer (I can’t speak highly enough of my Jalapeño Cheddar Cornbread, page 112), an Easter dessert for a crowd in the spring (my Maple Carrot Cake on page 25 is the perfect option) or a new, flavourful breakfast option to kick off the fall (you can’t go wrong with my Pumpkin Pie Granola, page 123). There really is nothing more satisfying and comforting than baking throughout the seasons.

close this panel
X
Contacting facebook
Please wait...