Are you weary of trying to get your children to eat something—anything—other than macaroni and cheese and chicken nuggets? Tired of worrying about their nutrition and struggling with them at every meal? The Cleaner Plate Club comes to the rescue. Authors Beth Bader and Ali Benjamin offer easy recipes and expert advice to help you find ways to get your kids to eat non-processed food and — guess what? — enjoy it! Their fresh ideas will help you present foods that are appealing to kids, eliminate food waste, and finally quit worrying about what your children eat. A must-have for any mom or dad, The Cleaner Plate Club is a recipe for healthier kids and happier parents.
Cooking with live fire goes way beyond the barbecue grill! Rediscover the pleasures of a variety of unconventional techniques, from roasting pork on a spit to baking bread in ashes, searing fish on a griddle, roasting vegetables in a fireplace, making soup in a cast-iron pot, baking pizza in a wood-fired oven, cooking bacon on a stick, and much, much more. includes 100 recipes for everything from roasted rabbit to fish chowder and baguettes.
From the Atlantic Ocean to well-tended organic farms, Maine offers some of the best raw materials for rustic, hearty cuisine. To this natural bounty, add the independent spirit and quiet humor of the people, and it’s apparent why chefs, farmers, fisherman, and artisans are drawn to the state. Their fierce pride, respect for the land, and lack of pretension are recognizable ingredients in the food they produce.
Dojny's tribute to the food of her adopted home boasts 165 recipes in all, including a few dozen from some of Maine’s most accomplished chefs. Local stories and food lore, historical facts and literary quotes, and a traveler's guide to hidden road food gems make this the ultimate food-lover's guide to the salty personality of Maine cuisine.
From the Chesapeake to the Alleghenies, Maryland offers a rich diversity of native foods and food traditions. Now anyone, anywhere, can enjoy the taste of Maryland’s cuisine with 150 delicious recipes, some contributed by the Old Line State’s most celebrated chefs. Corn and Quinoa Salad with Lemon Mint Dressing. Southern Fried Chicken. Roasted Turnips and Rutabagas. Rockfish Kabobs in Greek Marinade. Strawberry Shortcake with Biscuits. Smith Island Cake. And, of course, crab—deliciously featured in dips, salads, entrees, soups, and more. In addition to recipes, you’ll find food lore; advice on the best places to visit; and fascinating profiles of local food producers, chefs, restaurants, fishermen, and crabbers.
This collection of 150 recipes, many of them contributed by Oregon’s own chefs, innkeepers, farmers, and other food producers, celebrates the delicious diversity of Oregon’s cuisine. You’ll find mouthwatering dishes for every meal and every course, from Chanterelle Rillettes and Asparagus Vichyssoise to Grilled Oregonzola Figs, Cuvee’s Coveted Crab Juniper, Flank Steak with Sorrel Salsa Verde, Duck Confit and Butternut Squash Risotto, Blackberry Bread Pudding, and Rustic Pear Galette. Beautiful photography of farms, inns, vineyards, and more brings Oregon’s food and drink scene to vibrant life.
the Green Mountain state is rich in exciting eating. Learn new ways to use maple syrup From world-renowned cheddar cheeses to the delectable dinners turned out by talented chefs
Save time, work, money, and stress! Buy groceries in bulk, prepare easy dishes your family will love, package them in meal-sized freezer bags, and then stock the freezer with ready-to-defrost-and-serve homemade meals. This is the winning system of Fix, Freeze, Feast, now available in a convenient paperback edition. Each of 125 delicious, healthful recipes includes simple directions for 1) dividing, preparing, and storing raw ingredients and 2) thawing and cooking the food. Includes a tempting variety of main courses, breakfast options, soups, sides, desserts, snacks, and more. Perfect for budget-conscious shoppers, warehouse club members, and anyone who wants to put great meals on the table with less effort and expense.
To print pre-formatted labels, click “Download PDF Labels”. Fits Avery 5265, 5165, 8165, 8665, 8465, 8255.
To format your own labels, click “Cooking Instructions in MS Word” on your right.
Fresh-from-the-chicken eggs are increasingly available everywhere, offering great nutrition and unbeatable flavor. Whether you’re collecting your eggs from a backyard coop or buying them at farmers’ markets and local farms, Jennifer Trainer Thompson has 101 delicious recipes to help you make the most of them. She includes a wealth of breakfast favorites with new twists, from the perfect soft-boiled egg to French toast, omelets, eggs Florentine, and huevos rancheros. Fresh eggs shine in classic dishes such as Caesar salad, spaghetti carbonara, eggnog, deviled eggs, and homemade mayonnaise. And you’ll love Thompson’s creative recipes for every meal of the day, from smoothies and appetizers to casseroles and stews.
Scare up some frightful fun! Add a ghoulish thrill to Halloween parties, kids’ birthdays, and horror-movie nights with more than 70 recipes for terrifying treats, wicked brews, and scary savories. The irresistible ickiness of Monster Eyeballs, Swamp Creature Toes, Ghost Lollipops, Wormy Cupcakes, Choco-Bats, Bandaged Fingers, and many more deliciously ghoulish goodies will delight partygoers of all ages.
Are you always on the run? Trying to wedge in a homemade dinner between soccer practice and dance recital? Serving sugary cereal — again — before rushing off to work and school?
With The Good-to-Go Cookbook, you can feed your family quickly and economically, without falling back on frozen dinners and takeout. Here are dozens of after-school snacks, portable breakfasts, complete meals, and sweet treats. Prepare running-out-the-door food in mere minutes and have dinner on the table in a half hour or less. Your teens will even have fun making afternoon mini-meals and baked goodies for sleepovers.
More than 300 family-pleasing recipes help you restore home-cooked goodness to your dining room . . . and your kitchen, your minivan, the kids’ school lunchroom, or even the playing field. Wherever your family eats, let them eat homemade.
“Hey, all you frazzled working parents: Stay-at-home mom Kathleen Cannata Hanna feels your pain. More important, she’s done something about it.”
— Detroit Free Press
If the pizza-delivery guy is in your apartment more often than your roommate, The Healthy College Cookbook is exactly what you need. More than 300 recipes created by college students show novice cooks how to make delicious, nutritious meals that are quick, inexpensive, and easy. Includes fresh salads, sandwiches, take-along snacks, quick breakfasts, satisfying dinners, and much more — for meat-lovers, vegetarians, and vegans alike.
The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment.
Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella. Recipes for dairy products include crème fraîche, sour cream, yogurt, keifer, buttermilk, and clotted cream. There are also 60 recipes for cooking with cheese, including such treats as Ricotta Pancakes with Banana Pecan Syrup, Cream Cheese Muffins, Broiled Pears and Vermont Shepherd Cheese, Prosciutto and Cheese Calzones, and Grilled Vegetable Stacks with Roasted Red Pepper Sauce. Profiles of home cheese makers and artisan cheese makers scattered throughout the text share the stories of people who love to make and eat good cheese. Plus information on how to enjoy homemade cheeses, how to serve a cheese course at home, cheese tips, lore, quotes, cheese making glossary, and more.
Discover how easy it is to make fresh dairy products at home! You don't need a commercial kitchen or hard-to-find specialty ingredients to whip up fresh buttermilk, yogurt, cream cheese, ricotta, crème fraîche, mozzarella, goat cheese, mascarpone, and other dairy delights. With simple step-by-step instructions that don't require complicated aging techniques, you can add a wonderful range of tart, sweet, nutty, silky, creamy, melty textures and flavors to your cooking. Homemade fresh dairy products are easier and more appealing than ever with the growing availability of local, organic milk. Enjoy your creamy, homemade spreads and cheeses as simple accompaniments to small bites or light meals, or as starring ingredients in more substantial side dishes, salads, entrées, and desserts. The Home Creamery features 75 cooking and baking recipes — from Cheese Blintzes to Chocolate Sour Cream Cake — that showcase your dairy creations.
Here are 32 recipes for making your own signature hot sauces, ranging from mild to blisteringly hot, as well as 60 recipes that use homemade or commercial hot sauces in everything from barbeque and Buffalo wings to bouillabaisse and black-bean soup. Try making chowders, tacos, ribs, salads, seafood, and more. There are even recipes for scorchingly delicious cocktails, like Daiquiri Diablo and Slow-Burn Martinis. Author Jennifer Trainer Thompson, recognized as a leader in the spicy foods movement for her cookbooks and four hot sauce posters, has talked about hot sauce on hundreds of talk shows, including Live with Regis and Good Morning America. She has traveled her own personal "Trail of Flame," speaking at conventions and in the media about hot foods, and serving as guest chef at Hot Nights at restaurants in Boston, Philadelphia, and the Berkshires.
“When the Smithsonian does an exhibition on hot sauces in America, let’s hope the curator is Jennifer Trainer Thompson. She’s the author, traveler, chef, shiitake-farmer and hot sauce creator who set it all in motion…she brought popularity and polish to an otherwise obscure hobby practiced by culinary eccentrics across the country.” --Chile Pepper
“We’re having a heat wave, and the weather has nothing to do with it. It’s because Jennifer Thompson wants to take us ‘mouth surfing’ through the world of hot sauces.” --Minneapolis StarTribune
Storey's Country Wisdom Bulletins feature 32 pages of practical, hands-on instructions designed to help you master dozens of country living skills quickly and easily.
Maple syrup isn’t just for breakfast anymore. Ken Haedrich offers recipes, both sweet and savory, that feature maple syrup and its wonderful earthy, tangy qualities.
Favorite recipes from clam shacks, lobster pounds, and chowder houses.
“A wealth of ‘wicked good’ seafood.”
— Elinor Klivans, author of Fearless Baking
“...collection of great all-American recipes.”
— Beverly Cox, author of Spirit of the Harvest
“...celebrates the fishermen, families, and cooks who have been running local clam shacks, lobster pounds, and chowder houses for generations.”
— Tamara Weiss, author of Potluck at Midnight Farm
Pack your diet with extra nutritional punch! Versatile, delicious pumpkin—a powerhouse of complex carbohydrates, protein, vitamin C, and huge amounts of vitamin A — is landing on many nutritionists’ lists of “super foods.” Shouldn’t it be landing more frequently on your dinner plate too?
Take advantage of pumpkin’s health benefits all year by adding its mellow flavor and smooth texture to an exciting variety of global tastes and classic baked goods. Use canned puree in spicy Thai Pumpkin Soup; toss a handful of toasted seeds into a hearty Winter Salad with Maple Pumpkin Dressing; or savor the warm taste of fresh pumpkin in Moroccan Chicken & Pumpkin Stew. Of course the rich spicy flavor of pumpkin pie filling never fails to delight—it’s well represented here with six fresh takes on pumpkin pie, along with Pumpkin Cheesecake, Almond Pumpkin Bread Pudding, Pumpkin Panna Cotta, and Pumpkin Ginger Ice Cream.
Use it fresh or use it canned — there’s always plenty of room for pumpkin!
Sweet winter squashes, hardy greens, jewel-toned root vegetables, and potatoes of every kind make local eating easy and delicious in the colder months of autumn and winter. Whether these vegetables are gathered straight from the garden, from a well-tended root cellar, or from the market, their delectable flavors and nutritional benefits pack a powerful punch. Try them in soups (Celery Root Bisque, Portuguese Kale Soup), main dishes (Ravioli with Smoky Greens, Chicken Pot Pie with Root Vegetables), winter salads (Warm Goat Cheese and Beet Salad, Thai Cabbage Salad), and side dishes (Cashew Carrots, Braised Collards with Bacon). With this collection of more than 250 recipes, you’ll discover how simple and delightful it is to eat locally all year long.
Savor the bounty! Buy them at a farmers’ market, a grocery store, or a roadside farmstand. Or pick them in daily batches from your own garden. No matter where you find your vegetables, their fresh-from-the-earth goodness demands inspired preparation. Andrea Chesman shares more than 175 recipes designed to bring out the very best in whatever produce is peaking now. From spring's first Peas and New Potato Salad to autumn's sweet Carmelized Winter Squash and Onion Pizza, serving up the harvest has never been so delicious!