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The Best of America’s Test Kitchen 2014 cookbook is one of Amazon’s top 10 bestselling cookbooks.  For aspiring chefs, there are how-to instructions for both simple and classic recipes and illustrations demonstrating essential cooking techniques.I’ve given the book to many friends who are also fans of the America’s Test Kitchen TV show. Click here  to get your own. 

The Best of America’s Test Kitchen 2014 cookbook is one of Amazon’s top 10 bestselling cookbooks.  For aspiring chefs, there are how-to instructions for both simple and classic recipes and illustrations demonstrating essential cooking techniques.

I’ve given the book to many friends who are also fans of the America’s Test Kitchen TV show. Click here  to get your own. 

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bhgfood:

Sausage and Sweet Pepper Hash: Sunny-side-up eggs instantly perk up this healthy hash — you’ll never miss breakfast again. (BHG.com)

bhgfood:

Sausage and Sweet Pepper Hash: Sunny-side-up eggs instantly perk up this healthy hash — you’ll never miss breakfast again. (BHG.com)

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M.F.K. Fisher is one of America’s foremost and most inspirational food writers. The new 50th Anniversary Edition of The Art of Eating contains what Julia Child referred to as “the essence of M.F.K. Fisher.” This 784-page book comprises a most of Fisher’s major work including, ”Consider the Oyster,” “Serve It Forth,” “How to Cook a Wolf,” “The Gastronomical Me” and “An Alphabet for Gourmets.” I love all of Fisher’s writing, but my personal favorite is “Consider the Oyster.”Click here  to get your own.

M.F.K. Fisher is one of America’s foremost and most inspirational food writers. The new 50th Anniversary Edition of The Art of Eating contains what Julia Child referred to as “the essence of M.F.K. Fisher.” 

This 784-page book comprises a most of Fisher’s major work including, ”Consider the Oyster,” “Serve It Forth,” “How to Cook a Wolf,” “The Gastronomical Me” and “An Alphabet for Gourmets.” I love all of Fisher’s writing, but my personal favorite is “Consider the Oyster.”

Click here  to get your own.

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In “G is for Gluttony,” a chapter in An Alphabet for Gourmets, M.F.K. Fisher compares Diamond Jim Brady to an Olympic athlete based on his superhuman capacity for eating. Citing a well-worn anecdote in which Brady downed nine servings of Sole Marguery in one sitting, Fisher writes, “I myself would like to be able to eat that much of something I really delighted in, and can recognize overtones of envy in the way lesser mortals so easily damned Brady as a glutton even in the days excess when he flourished.”

In “G is for Gluttony,” a chapter in An Alphabet for Gourmets, M.F.K. Fisher compares Diamond Jim Brady to an Olympic athlete based on his superhuman capacity for eating. Citing a well-worn anecdote in which Brady downed nine servings of Sole Marguery in one sitting, Fisher writes, “I myself would like to be able to eat that much of something I really delighted in, and can recognize overtones of envy in the way lesser mortals so easily damned Brady as a glutton even in the days excess when he flourished.”

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My Corn Zipper is nothing short of a miracle.  Once corn season arrives, I find myself cutting kernels off the cobs almost daily for salads, soups, sautes, and succotash.  The stainless steel blade is sharp but because of the zipper’s construction, it’s safer and more efficient than a knife. I’ve had it a couple of years now and it’s my favorite kitchen tool for summer. You can get one of your own at Williams-Sonoma or on Amazon by clicking here.

My Corn Zipper is nothing short of a miracle.  Once corn season arrives, I find myself cutting kernels off the cobs almost daily for salads, soups, sautes, and succotash.  The stainless steel blade is sharp but because of the zipper’s construction, it’s safer and more efficient than a knife.

 I’ve had it a couple of years now and it’s my favorite kitchen tool for summer. You can get one of your own at Williams-Sonoma or on Amazon by clicking here.

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During the reign of co-owners Tom Margittai and Paul Kovi, the Four Seasons restaurant in New York presented its best customers with Christmas gifts from the pastry kitchen. According to the food writer and teacher Barbara Kafka, the A+ list received Chef Kumin’s exquisite handmade chocolate boxes filled with an assortment of chocolate creams, truffles, and caramels, while the A list received a sophisticated and delicious fruit cake.

During the reign of co-owners Tom Margittai and Paul Kovi, the Four Seasons restaurant in New York presented its best customers with Christmas gifts from the pastry kitchen. According to the food writer and teacher Barbara Kafka, the A+ list received Chef Kumin’s exquisite handmade chocolate boxes filled with an assortment of chocolate creams, truffles, and caramels, while the A list received a sophisticated and delicious fruit cake.

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huffposttaste:

If there were a beauty pageant for tarts, these would be the top finalists.

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The Russian Tea Room
Madonna worked in the cloakroom until she was fired for inappropriate dress; Leonard Bernstein wrote the initial bars of “Fancy Free” sitting at his favorite table; Elizabeth Taylor Burton chose the restaurant to debut her thirty-three-carat Krupp diamond, a fortieth birthday gift from Sir Richard.  In its heyday, New York City’s Russian Tea Room—which the New York Times called a “preserve of infused vodka, glinting caviar and buttery blini”—served almost six thousand liters of the Russian liquor and more than a ton and a half of those special little eggs each year, not to mention 15,867 pounds of sour cream and eight thousand pounds of beets. Known worldwide for its opulence, the restaurant’s impressive clientele mix included kings and presidents; writers and critics; theater, music, and dance luminaries; and the international political elite. Regulars such as Marilyn Monroe, Woody Allen, Rudolph Nureyev, George Balanchine, William Faulkner, Henry Kissinger, Helen Gurley Brown, Barbara Walters, Michael Douglas, and hundreds of other big-name celebrities chose this “light-filled palace” for power meals, tete-a-tete trysts, and movie locations. 

The Russian Tea Room

Madonna worked in the cloakroom until she was fired for inappropriate dress; Leonard Bernstein wrote the initial bars of “Fancy Free” sitting at his favorite table; Elizabeth Taylor Burton chose the restaurant to debut her thirty-three-carat Krupp diamond, a fortieth birthday gift from Sir Richard.  In its heyday, New York City’s Russian Tea Room—which the New York Times called a “preserve of infused vodka, glinting caviar and buttery blini”—served almost six thousand liters of the Russian liquor and more than a ton and a half of those special little eggs each year, not to mention 15,867 pounds of sour cream and eight thousand pounds of beets. Known worldwide for its opulence, the restaurant’s impressive clientele mix included kings and presidents; writers and critics; theater, music, and dance luminaries; and the international political elite. Regulars such as Marilyn Monroe, Woody Allen, Rudolph Nureyev, George Balanchine, William Faulkner, Henry Kissinger, Helen Gurley Brown, Barbara Walters, Michael Douglas, and hundreds of other big-name celebrities chose this “light-filled palace” for power meals, tete-a-tete trysts, and movie locations. 

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Churrasco Steak and Arugula with Candied Pepper Chimichurri
Serves 4

For the Chimichurri:
½ cup finely minced Candied Red Peppers
¼ cup candied pepper liquid
¼ cup brine-packed capers, rinsed and finely chopped
¼ cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh cilantro
6 garlic cloves, very finely minced
2 shallots, very finely chopped 
½ cup extra-virgin olive oil

For the Steaks:
Four 8-ounce skirt steaks
2 tablespoons plus 1/2 teaspoon coarse sea salt
1 tablespoon plus 1/8 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice
4 cups baby arugula 1  cup halved cherry tomatoes

Directions
1. To make the chimichurri, place the candied peppers in a medium bowl with the candied pepper liquid, capers, parsley, cilantro, garlic, and shallots and whisk to combine. Slowly whisk in the olive oil until the mixture is thick and emulsified. Set aside.
2. Prepare a hot charcoal or gas grill.
3. Season both sides of the skirt steaks with 2 tablespoons of the salt and 1 tablespoon of the pepper and set on the grill. Cook without moving until there are grill marks, about 5 minutes. Turn over the steaks and cook the other sides until there are grill marks and the steaks are cooked to your liking, about 3 minutes for medium-rare, 4 minutes for medium, and 5 minutes longer for medium-well. Use tongs to transfer the steaks to a large platter and set aside.
4. While the steaks rest, whisk together the olive oil, lemon juice, the remaining 1/2 teaspoon salt, and the remaining 1/8 teaspoon pepper in a large bowl. Add the arugula and cherry tomatoes and gently toss to coat.
5. Arrange the 4 pieces of steak on a large platter in a circular shape. Fill the center of the circle with the arugula and tomatoes and serve with the chimichurri on the side.

Churrasco Steak and Arugula with Candied Pepper Chimichurri

Serves 4

For the Chimichurri:

½ cup finely minced Candied Red Peppers

¼ cup candied pepper liquid

¼ cup brine-packed capers, rinsed and finely chopped

¼ cup finely chopped fresh flat-leaf parsley

2 tablespoons finely chopped fresh cilantro

6 garlic cloves, very finely minced

2 shallots, very finely chopped

½ cup extra-virgin olive oil

For the Steaks:

Four 8-ounce skirt steaks

2 tablespoons plus 1/2 teaspoon coarse sea salt

1 tablespoon plus 1/8 teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice

4 cups baby arugula 1  cup halved cherry tomatoes

Directions

1. To make the chimichurri, place the candied peppers in a medium bowl with the candied pepper liquid, capers, parsley, cilantro, garlic, and shallots and whisk to combine. Slowly whisk in the olive oil until the mixture is thick and emulsified. Set aside.

2. Prepare a hot charcoal or gas grill.

3. Season both sides of the skirt steaks with 2 tablespoons of the salt and 1 tablespoon of the pepper and set on the grill. Cook without moving until there are grill marks, about 5 minutes. Turn over the steaks and cook the other sides until there are grill marks and the steaks are cooked to your liking, about 3 minutes for medium-rare, 4 minutes for medium, and 5 minutes longer for medium-well. Use tongs to transfer the steaks to a large platter and set aside.

4. While the steaks rest, whisk together the olive oil, lemon juice, the remaining 1/2 teaspoon salt, and the remaining 1/8 teaspoon pepper in a large bowl. Add the arugula and cherry tomatoes and gently toss to coat.

5. Arrange the 4 pieces of steak on a large platter in a circular shape. Fill the center of the circle with the arugula and tomatoes and serve with the chimichurri on the side.

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I just returned from a marvelous six days at Canyon Ranch. Everything was relaxing, restorative, rejuvenating and fun. And the food was both healthy and delicious. I bought NOURISH, the Ranch’s most recent cookbook and suggest you do as well.

The culinary philosophy at Canyon Ranch is that the most nourishing and best tasting food is fresh and seasonal. Featuring more than two hundred recipes from breakfasts such as Thai French Toast with Orange Ginger Syrup and delicious sides such as Butternut Squash Tart to entrées such as Cod with Cauliflower Tomato Broth or Zahtar-Crusted Lamb and indulgent desserts such as the Alsatian Plum Cake, Canyon Ranch: Nourish includes mouthwatering dishes that will entice the most sophisticated palate. In addition, each recipe includes complete nutritional information as well as simple step-by-step techniques to empower the novice cook. With all the authority and experience as the recognized leader in wellness, Canyon Ranch: Nourish makes healthy eating easy and irresistible. Click here to get a copy.

I just returned from a marvelous six days at Canyon Ranch. Everything was relaxing, restorative, rejuvenating and fun. And the food was both healthy and delicious. I bought NOURISH, the Ranch’s most recent cookbook and suggest you do as well.

The culinary philosophy at Canyon Ranch is that the most nourishing and best tasting food is fresh and seasonal. Featuring more than two hundred recipes from breakfasts such as Thai French Toast with Orange Ginger Syrup and delicious sides such as Butternut Squash Tart to entrées such as Cod with Cauliflower Tomato Broth or Zahtar-Crusted Lamb and indulgent desserts such as the Alsatian Plum Cake, Canyon Ranch: Nourish includes mouthwatering dishes that will entice the most sophisticated palate. In addition, each recipe includes complete nutritional information as well as simple step-by-step techniques to empower the novice cook. With all the authority and experience as the recognized leader in wellness, Canyon Ranch: Nourish makes healthy eating easy and irresistible. Click here to get a copy.