Artichoke to Za atar

Written by award-winning chef Greg Malouf and his writing partner, this richly illustrated book offers a comprehensive collection of 170 recipes, organized alphabetically according to ingredients widely used in Middle Eastern cooking.

Author: Greg Malouf

Publisher: Univ of California Press

ISBN: 0520254139

Category: Cooking

Page: 336

View: 475

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Written by award-winning chef Greg Malouf and his writing partner, this richly illustrated book offers a comprehensive collection of 170 recipes, organized alphabetically according to ingredients widely used in Middle Eastern cooking.
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Heart of the Artichoke

Author: David Tanis

Publisher: Artisan Books

ISBN: 9781579657338

Category: Cooking

Page: 353

View: 135

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The renowned chef and author of A Platter of Figs offers new recipes and seasonal menus from elegant diners for one to sumptuous holiday celebrations. For decades, David Tanis has been head chef at the groundbreaking Chez Panisse, in Berkeley, California, where the menu consists solely of a single perfect meal that changes each evening. Tanis’s recipes are down-to-earth yet sophisticated, simple to prepare but impressive on the plate. In Heart of the Artichoke and Other Kitchen Journeys, he shares some of his favorite meals for all occasions. Tanis opens this soulful cookbook with some personal food rituals—treats like jalapeño pancakes, beans on toast, and pasta for one—that are perfect for when it’s just you in the kitchen with no one else to satisfy. Then he follows with twenty incomparable menus (five per season) that serve four to six. And for grand occasions, Tanis delivers festive menus for holiday feasts. Along with these recipes, Tanis shares memories and insights from a life of loving food.
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Olives Lemons Za atar The Best Middle Eastern Home Cooking

Divide the meat mixture among the artichokes, filling them to almost overflowing and tucking in between the leaves. Reserve any remaining meat mixture.

Author: Rawia Bishara

Publisher: Hachette UK

ISBN: 9780857836236

Category: Cooking

Page: 224

View: 414

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Tangy lemony tabbouleh, smoky, rich baba ghanouj, beautifully spiced lamb shank...the recipes in Olives, Lemons & Za'atar provide something irresistible for every occasion. These dishes represent the flavours of Rawia's Middle Eastern childhood with recipes copied faithfully from family cookbooks (her mother's most treasured harissa), and then developed with a creative flourish of her own. Her food is deeply personal and so she includes the classics but also the Mediterranean influences that come from summer holidays in Spain and living in Bay Ridge, the old Italian neighbourhood in Brooklyn. The result is a sensational cross-cultural mix and provides you with everything you need - pickles, yogurt, bread, mezze, salads, stews etc - to enjoy the best home cooking and share the most convivial Middle Eastern hospitality.
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Artichoke

Author: Bjorn Shen

Publisher: Epigram Books

ISBN: 9789814615013

Category: Cooking

Page: 272

View: 481

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Featuring over 90 recipes with full coloured photos and written in a casual, approachable style, this cookbook makes the perfect gift for fans of Artichoke, Bjorn or uninhibitedly rockin’ food in general. Bjorn Shen, chef-owner of popular and rebellious restaurant Artichoke, reveals the scrappy stories and recklessly creative recipes behind his deviant Middle Eastern enterprise in this no-holds barred memoir-cookbook. Expect stories on cooking accidents, tasteless jokes, masochistic behaviour, epic staff meals, ridiculous customer complaints and more. His penchant for unapologetic, full-blown flavour is also reflected in recipes that run the gamut from Middle Eastern-inflected basturma-cured tuna to borderline insane offerings of Oreo ‘pancakes’, a Mamee salad and a humongous lamb shoulder called, appropriately, The Lambgasm.
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A Table

Artichokes 3 large artichokes 1⁄2 lemon, thinly sliced 2 garlic cloves, smashed 1 teaspoon whole black peppercorns Honestly, just thinking about preparing ...

Author: Rebekah Peppler

Publisher: Chronicle Books

ISBN: 9781797204543

Category: Cooking

Page:

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Mastering the Art of French Cooking meets Dinner: Changing the Game in a beautifully photographed, fresh approach to French cooking and gathering, with 125 simple recipes. Voilà! Here is an alluring, delicious invitation to the French table. At once a repertoire-building cookbook and a stylish guide to easy gathering over food and drink, À Table features 125 simple, elegant recipes that reflect a modern, multicultural French table. Paris-based American food writer Rebekah Peppler includes classics, regional specialties, and dishes with a strong international influence. Here are recipes for all the courses, from snacks to desserts, organized into before, during, and after-dinner chapters. Recipes include: Croque Madame and Crème Brûlée; Basque Chicken and Niçoise (for a Crowd); Green Shakshuka; Lamb Tagine; and Bamboo Tonic. Information on shopping and stocking your pantry, helpful tips on having people over, and stories on French food culture make this not just a recipe-driven cookbook but also a chic guide to French living. In a photo-rich package that features aspirational photography from Paris and Provence—charming apartments overlooking the rooftops of Paris, picnics along the Seine, Provencal markets overflowing with fresh produce—À Table is an inviting and accessible cookbook from a fresh voice in the food world. MAKES HIGHBROW CUISINE ACCESSIBLE: French cuisine is traditionally seen as highbrow, technical, and intimidating. This book breaks down those barriers and presents a collection of approachable recipes that reflect how French people cook at home today. With dishes that are easy to whip up on a weeknight but impressive enough to serve at a party, À Table gives you the tools you need to recreate the magic of a French evening anywhere in the world. MODERNIZES A CLASSIC SUBJECT: Classic French cookbooks no longer reflect what cooking looks like in France today. France has evolved into a diverse, multicultural melting pot—an identity that is reflected in its food. À Table modernizes the traditional perception of French cooking with a more global and representative collection of recipes. COMPELLING PACKAGE: This book is full of evocative photography of rustic French kitchens, chic Parisian apartments, charming alleyways, Provencal markets, and more. With approachable recipes, an informal tone, and aspirational photography, readers will feel as if they are traveling through France with their best friend. FRENCH IS FOREVER CHIC: French food and the French lifestyle will never go out of style. Whether in regard to hosting, cooking, fashion, beauty, or health, the French seem to have all the secrets. À Table offers a window into an enviable way of life and is filled with inspiring, useful tips—perfect for Francophiles and anyone who likes to host or cook French food. Perfect for: • Home cooks looking for accessible French recipes, relying less on fancy techniques and more on ease and accessibility • Fans of Rebecca Peppler's work, including her James-Beard Award nominated book, • People of all ages who like to host unfussy gatherings with delicious food and minimal prep
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The Complete Salad Cookbook

crispy artichoke salad with lemon vinaigrette SERVES 4 why this recipe works We wanted to feature artichokes in a salad , but we wanted the dish to be easy ...

Author: America's Test Kitchen

Publisher: America's Test Kitchen

ISBN: 9781948703574

Category: Cooking

Page: 384

View: 194

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Discover your inner salad genie with this creative cookbook. Over 230 recipes, ingredient information, and tips, make this the only cookbook you'll ever need to make innovative, stunning, and satisfying salads. What does salad have the potential to be? An exciting mix of color, crunch, and flavor: Peaches over silken burrata; oil spiced with curry leaves on crunchy carrots flavored with lime and cilantro; Southwest Beef Salad with Cornbread Croutons. Explore the creative possibilities of salads, learn how to build and layer unique flavor combinations and embrace ingredients from barley, octopus, and miso to radiccchio, pattypan squash, and pears. These ATK dishes will be the star of the table. Our recipes feature salads like Pea Green Salad with Warm Apricot-Pistachio Vinaigrette and Tomato Salad with Steak Tips as well as Crispy Eggplant Salad, and riffs on classics: Caesar salad with grilled romaine or pasta salad with One-Pot Pasta Salad with Chicken (and tomatoes, olives, pepperoncini, green beans, arugula, feta). Sidebars highlight surprising salad ingredients such as couscous, purslane, curry powder, and radicchio. You'll also acquire ideas and inspiration to assemble your own salads in The Architecture of a Green Salad, with great tips on mixing and matching ingredients, flavors, and textures. The Salad Bar chapter equips you with an assortment of dressings, toppings, infused oils, and spice blends like za'atar. This is the cookbook you pull out when you want inspiration for dinner and a feast for the eyes.
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How to Grill Everything

Baby artichokes are much easier to prepare than the mature globes, with the added benefit that every bite is edible. I clean them in advance earlier in the ...

Author: Mark Bittman

Publisher: Houghton Mifflin Harcourt

ISBN: 9780544790827

Category: Cooking

Page: 576

View: 303

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The ultimate grilling guide and the latest in Mark Bittman’s acclaimed How to Cook Everything series Here’s how to grill absolutely everything—from the perfect steak to cedar-plank salmon to pizza—explained in Mark Bittman’s trademark simple, straightforward style. Featuring more than 250 recipes and hundreds of variations, plus Bittman’s practical advice on all the grilling basics, this book is an exploration of the grill’s nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow “project” recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You’ll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises—like how to cook paella or bake a whole loaf of bread on the grill—to get the most out of every fire.
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Dips Spreads

Maple, Yogurt, and Harissa, Kabocha Pumpkin Dip with, 63–65 Mixed Olive Tapenade with Artichokes and Preserved Lemon, 74 Muhammara, 45–47 Mushroom Pesto ...

Author: Dawn Yanagihara

Publisher: Chronicle Books

ISBN: 9781452149448

Category: Cooking

Page: 128

View: 293

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Everyone loves a good dip, but these dips love you back. There's no mayo- and sour cream–laden guilt here! These festive, healthful options are a snap to whip up, travel well, and are sure to be the talk of the party. With inspiration from the Middle East, the Mediterranean, Asia, and the Americas, these 45 go-to recipes featuring root veggies, legumes, pulses, and nuts are guaranteed palate and waistline pleasers.
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Mastering Spice

... the fenneland immediately mix with the nutmeg, wholepeperoncini, and zaatar. ... Follow thesrittata recipe, adding 1cup peeled and diced fresh artichoke ...

Author: Lior Lev Sercarz

Publisher: Clarkson Potter

ISBN: 9781984823717

Category: Cooking

Page: 272

View: 921

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Spices are the fastest, easiest way to transform a dish from good to spectacular. In his new book, Lior Lev Sercarz, the country's most sought-after spice expert, shows you how to master flavor in 250 inspiring recipes, each counting on spices to elevate this collection of everyday and new favorites. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW Spices are the magic ingredient in Lior Lev Sercarz's newest book, Mastering Spice, and all it takes is a pinch to bring your meatballs, roast chicken, or brownies to the next level. Owner of New York City spice shop La Boîte, and a professionally trained chef who has cooked at some of the world's most renown restaurants, Lior's simple and straightforward approach showcases how spices and spice blends can take a recipe for chicken soup, meatballs, or brownies into a whole new and exciting direction. Every section begins with a master recipe and technique--then Lior teaches readers how to change the spices or some of the ingredients to get a profoundly different dish than what you began with. By mastering the techniques and playing with the variations, you'll learn how to use spices to become a more creative and intuitive cook, and how spices can endlessly heighten your eating experience.
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Modern Freezer Meals

... 225 White Bean and Artichoke Jumble, 70 Teriyaki Carbonara, 109 thyme Brightened Chickpeas with Ricotta, 181 Spicy Clam Pizza, 143 Za'atar Spice Blend, ...

Author: Ali Rosen

Publisher: Simon and Schuster

ISBN: 9781510763753

Category: Cooking

Page: 272

View: 814

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Modern freezer meals to turn the notion of frozen food on its head. Despite our food culture's deification of preserving ingredients through classic methods like canning and fermenting, we've relegated the freezer to the category of TV dinners and overwrought casseroles. But the freezer can be your best meal-prepping friend, and the easiest way to always have a ready-made meal on hand. Modern Freezer Meals provides one hundred fresh recipes for frozen food—from healthy, vibrant grain bowls to proteins cooked straight from the freezer with tons of flavor still intact. Frozen food guru Ali Rosen offers proper packing and labeling techniques to shatter some of the myths around freezer meals. The days of freezer burn or giant blocks of unwieldy meals are replaced by dozens of dishes that stand up to the cold. Recipes include: Everything biscuits Mashed potato bell peppers Cherry chocolate cookies Ricotta gnocchi And so much more! Gain a freedom from the daily cooking conundrum with Modern Freezer Meals.
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Susan Feniger s Street Food

h "~ I l _> F 3 large artichokes 1 lemon, quartered 2 tablespoons kosher salt 3 tablespoons extra virgin olive oil Lemon Za'atar Dipping Sauce (recipe ...

Author: Susan Feniger

Publisher: Clarkson Potter

ISBN: 9780307952592

Category: Cooking

Page: 224

View: 200

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Over her thirty-year food career—from being one of the original Food Network stars and opening Border Grill to appearing on Top Chef Masters and creating STREET—celebrity chef Susan Feniger has continually found inspiration for her renowned cooking in street food carts around the world. In Susan Feniger’s Street Food, she shares 83 of her favorite recipes with home cooks, giving them a taste of these unexpected, tantalizing dishes. On her globe-trotting adventures, with cooking and eating as the only shared language, Susan has forged friendships with rice farmers in Vietnam, women baking flatbread in Turkey, and nomadic cheesemakers in Mongolia. She’s become an expert on combining spices and ingredients to re-create authentic mind-blowing flavors back home. One bite of Artichokes with Lemon Za’atar Dipping Sauce confirms that they should never be eaten another way, and dinner should always be as enticing as crunchy and refreshing Saigon Chicken Salad, delicious Thai Drunken Shrimp with Rice Noodles, or sweet-savory Korean Glazed Short Ribs with Sesame and Asian Pear. Drinks, condiments, and sweets—such as indulgent and alluring Turkish Doughnuts with Rose Hip Jam—round out the recipe collection. Susan’s personal travel stories and vacation snapshots inspire at every turn. Her expert tips on ingredients and easy substitutions, along with more than 100 color photographs, make Susan Feniger’s Street Food the perfect guide for home cooks looking to shake up their cooking repertoires with exciting new flavors.
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Sababa

... 332–33 artichokes Labanch with Crispy Artichoke Hearts, 46 Oven-Roasted ... 72–73 avocados about: varieties of 228 Avocado-Zaatar Green Goddess Dressing ...

Author: Adeena Sussman

Publisher: Penguin

ISBN: 9780525533467

Category: Cooking

Page: 368

View: 752

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"We should all be cooking like Adeena Sussman." --The Wall Street Journal "Sababa is a breath of fresh, sunny air." --The New York Times In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel. Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.
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Daniel My French Cuisine

Artichoke Confit and Artichoke Vinaigrette 2 lemons 12 baby artichokes Salt 1% cups olive oil 2 tablespoons white balsamic vinegar 1 tablespoon Dijon ...

Author: Daniel Boulud

Publisher: Hachette UK

ISBN: 9780751554489

Category: Cooking

Page: 416

View: 337

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Daniel Boulud, one of America's most respected and successful chefs, delivers a definitive, yet personalcookbook on his love of French food. From coming of age as a young chef to adapting French cuisine to American ingredients and tastes, Daniel Boulud reveals how he expresses his culinary artistry at Restaurant Daniel. With more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions. DANIEL is a welcome addition to the art of French cooking. Included in the cookbook are diverse and informative essays on such essential subjects as bread and cheese (bien sûr), and, by Bill Buford, a thorough and humorous look at the preparation of 10 iconic French dishes, from Pot au Feu Royale to Duck a la Presse. With more than 120 gorgeous photographs capturing the essence of Boulud's cuisine and the spirit of restaurant Daniel, as well as a glimpse into Boulud's home kitchen, DANIEL is a must-have for sophisticated foodies everywhere.
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Bon App tit

Author:

Publisher:

ISBN: CORNELL:31924095732065

Category: Cooking

Page:

View: 264

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Nothing Fancy

Artichoke Hearts With artichoke hearts, I want to eat as many as possible in one sitting, but the store-bought marinated ones are actually too tangy to do ...

Author: Alison Roman

Publisher: Clarkson Potter

ISBN: 9780451497024

Category: Cooking

Page: 320

View: 349

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NEW YORK TIMES BESTSELLER • The social media star, New York Times columnist, and author of Dining In helps you nail dinner with unfussy food and the permission to be imperfect. “Enemy of the mild, champion of the bold, Ms. Roman offers recipes in Nothing Fancy that are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy.”—Julia Moskin, The New York Times IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • The Washington Post • San Francisco Chronicle • BuzzFeed • The Guardian • Food Network An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends—either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes—heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats—is for gatherings big and small, any day of the week. Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With Nothing Fancy, any night of the week is worth celebrating. Praise for Nothing Fancy “[Nothing Fancy] is full of the sort of recipes that sound so good, one contemplates switching off any and all phones, calling in sick, and cooking through the bulk of them.”—Food52 “[Nothing Fancy] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes.”—Grub Street
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Great Food Finds San Francisco

FOR THE ARTICHOKE MUSTARD: 1 cup artichoke hearts 3 tablespoons white wine 1 ... Zaatar or Old Bay seasoning To make the pickled radish: Wash radishes.

Author: Carolyn Jung

Publisher: Rowman & Littlefield

ISBN: 9781493028146

Category: Cooking

Page: 208

View: 320

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Food, cooking and restaurants reflect the spirit of Washington, DC, the people who live there, and their many cultures and cuisines. Culinary traditions here are firm, but there is a dynamic food/dining evolution taking place––from the finest white tablecloth restaurants to homey mom and pop cafes and chic new eateries. Great Food Finds Washington, DC features recipes for the home cook from the Capital’s most celebrated eateries alongside beautiful photography.
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The Moosewood Restaurant Table

Drain the quar tered artichoke hearts and add them to the bowl along with the minced scallions.Add the potatoes to the bowl and stir gently to coat with the ...

Author: The Moosewood Collective

Publisher: St. Martin's Griffin

ISBN: 9781466885974

Category: Cooking

Page: 512

View: 768

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"It's Moosewood's world. We're just eating in it." —Christine Muhlke, The New York Times The creators of America’s beloved natural foods restaurant, Moosewood, are back with The Moosewood Restaurant Table, their new book with over 250 brand new, never-before-published recipes. With the restaurant now in its fifth decade, the Moosewood chefs continue to remain faithful to the farm-to-table philosophy that has governed the restaurant since its founding, while also keeping an eye on today's gastro-trends. As they say “We’ve gotten to know our customers and readers pretty well... their curiosity and culinary IQ have grown exponentially...We’ve been on some adventures developing this book...” Indeed, they have, working with some less common fruits and vegetables that you might find in your CSA, like Romanesco broccoli and watermelon radishes. They’ve begun cooking with a wider variety of grains like freekeh and millet. All this experimentation has led them to some great new recipes: Two Potato Tomato Curry Cashew-Crusted Chickpea Burgers Cuban Picadillo with Tofu Pot Pies for Autumn Winter and Spring Butternut Latkes Jamaican Jerk Tempeh Patties and plenty more. Of course, a Moosewood cookbook wouldn’t be complete without desserts like Turkish Coffee Brownies, Orange Pistachio Cornmeal Cake or Cherry Tomato Upside Down Cake to mention just a few. Including a healthy number of both vegan and gluten-free recipes, The Moosewood Restaurant Table is the next classic from the restaurant that revolutionized natural eating in the US.
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All Time Best Sunday Suppers

... 138,139 Zaatar, 126 Spiced Nuts, 4 Spice-Rubbed Pork Tenderloin with Fennel, tomatoes, Artichokes, and olives, 98.99 Spinach Chicken, and Artichoke Pot ...

Author: America's Test Kitchen

Publisher: America's Test Kitchen

ISBN: 9781940352985

Category: Cooking

Page: 192

View: 180

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After 20 years of turning out roasts, stews, and comfort-food casseroles, the experts at Cook's Illustrated are the ultimate resource for foolproof Sunday suppers. In All-Time Best Sunday Suppers, we have gathered 75 perfect recipes from our extensive archives to help make everyone's Sundays the happiest day of the week.
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The Publishers Weekly

... 34.95 cloth 978-0-520-25570-8 Greg Malouf and Lucy Malouf Artichoke to Za'atar Modern Middle Eastern Food March , $ 29.95 cloth 978-0-520-25413-8 Mark ...

Author:

Publisher:

ISBN: UCSD:31822036343077

Category: American literature

Page:

View: 434

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