Homemade Vegan "Liverwurst", from my book " World Vegan Feast " ready to be served with pumpernickel bread, whole grain crackers, r...

Named a Best Food Book of the Year / Best Book to Gift by the New York Times Book Review, National Geographic, Houston Chronicle, The Guardian, Real Simple, and more There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close. Product DetailsISBN-13: 9781579658762 Media Type: Hardcover Publisher: Artisan Publication Date: 10-16-2018 Pages: 432 Product Dimensions: 10.10(w) x 12.80(h) x 1.70(d) Series: Let's Eat Series #1About the Author François-Régis Gaudry is the author of Let’s Eat France!,Let’s Eat Italy!, and a food critic and host of the show On va déguster on the French public radio channel Inter France. He is also a food journalist at L’Express and the host of Très très bon on French television channel Paris Première. He lives in Paris. Find him on Instagram @frgaudry.

Although I am a 1940's gal at heart, there are many things about the 1950's that inspire me and intrigue me. One of these things may sound silly but I find it fascinating. Have you noticed while skimming through 1950's recipes and cookbooks at the way women presented their meals? They were always very colorful and decorated but almost always you will find the meal of the day shaped by a mold! I find that to be so creative and then I asked myself after a long day of working at home and tending to the children, why would these women want to take such pains in making sure their meal was pretty? Of course I had to find out for myself. And in typical 1950's fashion I had my hair set in rollers (hot rollers) and in typical stay at home mama fashion I had my bummy clothes on with stickers that the baby so happily placed on my shirt hehe I normally don't cook while I have my hair set but time was of the essence and I had to multi-task so I could get some food in my hubby's belly. I asked him if he was intrigued with the use of the mold and if he cared that the food was presented in a creative and attractive matter and of course his response was, as long as it tasted good hehe So why would these women go through these great pains? I figured out why after I tried it out myself! Below I am cooking up some quick chicken season in garlic and adobo, which is Spanish seasoning. I do not normally fry but when I do its with olive oil and I like my chicken crispy. *wink* I borrowed what looks like a jello mold from one of my SIL's and warmed up some veggie rice from Trader Joe's yum!). Then after I placed it in the mold, I flattened it out and I could have put it on the dish it came with but decided to use one of my servers from Crate and Barrel. I had a borderline obsession with that store for years! It didn't come out as big and puffy as I have seen when people have used molds, I probably needed to have more rice in it. Also, my plate looked naked on the left side but I didn't have any garnish or lettuce to decorate with at the time. Women often used that to make the meal look prettier. What did I learn you may be wondering? I learned that woman really wanted to put their best foot forward and do something extra special for their spouses after they can home from work. Cooking changed drastically in the 1950's with frozen food being introduced more as well as canned foods. Taste was important to these woman but also utilizing their time wisely was important. Making the meal whether it was out of a can or not look attractive must have made them feel good knowing they were trying to do something special for their families. Next step for me is to attempt an actual 1950's recipe. They make me nervous-they have such wild stuff in those recipes..hummm? Must ponder it some more hehe I do know that I now want molds of my own, all shapes and sizes and also a bundt cake mold which they used a great deal. I like the idea of making your meal look pretty before eating it. It was just as much for the family as it was for the wife to do that. I enjoyed it and would defiantly do it again! Have you used molds? What are your favorite 1950's recipes? Stay tuned for tomorrow where I show you what I did after those hot rollers came out!! xox

Horseradish is easy to grow and prepare. It is one of the required dishes for Passover. Here's three ways to prepare it for the table.

I went through a period of "baker's block" over the last few weeks. So much of my time, energy, and creativity goes into the work I do at school that at times, it's difficult for me to transition to being creative in the kitchen. Next week is already the end of Spring term (how have

Yesterday's second reading at Mass had two major ideas: (1) God wants everyone. (2) Not everyone wants God. In this parable, the king has invited all

A hearty, warming Scottish chicken and leek soup with roots in the Middle Ages

If you have been following along with my last eight recipes, you already have a good idea of how this Vegetarian Mezze Feast will look like. We are combining all of those delicious dips and snacks into one stunning spread that is worthy of any holiday or festivity. The fact that it’s vegetarian is an added bonus, and I’m pretty sure no carnivore will even waste a thought on the meat, once they see all the stunning variety on offer.

What is New Zealand's national dish? Marmite? Pavlova? Pies? Make up your own mind with this collection of classic New Zealand food.

This hearty and filling chicken and mushroom stew doesn't need any extra carbs, making it a low-cal midweek winner

This recipe is featured in our Recipe of the Day Newsletter. Sign up for it here to have our test kitchen-approved recipes delivered to your inbox! Get ready to have every other type of rice ruined for you. If you’re a stranger to the magical world of crispy Persian rice, or tahdig, let me tell you it’s a game changer. Literally translating to bottom of the pot, tahdig infuses long-grain rice with fragrant saffron and tons of butter to create a luxurious dish begging to be cracked. Given the fact that Nowruz (Persian New Year) is right around the corner, there’s never a better time to give this recipe a try! When I met my husband, I was thrusted into the world of Persian cooking, discovering a new frontier of rich stews and vibrant rices. I became determined to master tahdig for him, so I started shadowing his mother and aunt in the kitchen to learn their ways. While I might not be trying to become an ASMR influencer, I’ve now dedicated a huge chunk of my Instagram to videos documenting the sounds of crunchy rice (give the people what they want!). To put it simply, you par cook rice, then mix some with yogurt, egg, saffron and butter to lay on the bottom of the pot before you add the rest of the rice. You then rely on sound and smell to tell when the bottom has become golden brown perfection. This variety (my husband’s favorite) adds sliced potato first for a crispy starch on starch masterpiece that you’ll be picking at long before it hits the table to serve with any Persian stew or kebab (maybe my recipe for Fesenjan, a Persian pomegranate and walnut stew?!). Here are some tips to help you find success on your first go: 1. Rinse your rice well before soaking in salt water. You want to get off any excess starch, as well as letting the rice start to absorb some of that salty water. 2. Use a cheap non-stick pot! It always works better for an even crust that never sticks. 3. Trust your other senses! This is a Bird Box moment, so you want to make sure you hear a slow and steady sizzle and then pull it when the rice smells toasted and fragrant (it will resemble fresh popcorn!). Give potato tahdig a go. There’s never a better time for starch madness.

Flaky and tender vegan fish fillets! It’s definitely one of the closest fish alternatives I have ever tried!

Trust me when I say, this Vegan Gravy will be the showstopper at any feast. It’s rich, delicious and packed with umami flavors that even meat eaters will love!

While it’s not a Jewish holiday, Thanksgiving is a favorite amongst our team. For many American Jewish cooks, Thanksgiving recipes and traditions are an integral part of their family’s culinary canon.

Nicholas Braun has been documenting his time on HBO’s eat-the-rich dramedy since shooting the show’s pilot; see his best photos here.

Make Oma's German Sauerbraten in an Instant Pot pressure cooker & have this traditional German dinner on your table in 2 hours rather than 5 days! And, it's WUNDERBAR!

IF you’ve been craving a cheeky Nando’s you’re in luck as they’ve finally released their famous spicy rice and macho pea recipe. The restaurant revealed how to make their peri peri chicken th…

pan-roasted irish bangers (sausage) with “colcannon mash”, cheddar mashed potatoes with caramelized cabbage & leeks servings: 4

This is my favorite Danish movie where characters also speak in Swedish and French. Let me know if you know a better one. The town gossips are silently judging you. Martine and Filippa, the Sisters The town beauties, the minister's daughters Martine (Birgitte Federspiel/Vibeke Hastrup) and Filippa (Bodil Kjer/Hanne Stensgaard), have pretty smiles and pretty knits. image via IMDB.com Most of their really cool shawls are knit and worn later in life. Martine's fuzzy garter stitch Filippa's fringed macrame (AKA Filippa's Favorite) Martine's brown diamond Filippa's black mesh Martine's lavender eyelet Filippa's cream gull pattern Kinda Remindy:free! Ridged Triangular Shawl [Rav link] by Leslie Weber free! textured shawl recipe [Rav link] by orlane free! sagittaria [Rav link] by Leslie Gonzalez free! Simply Hilary [Rav link] by Tracey Withanee Winged Shawl [Rav link] by Sarah Fama; $5.50 USD Marilla's Very Practical Shawl [Rav link] by Rachel Henry; $1.99 USD Danish Tie Shawl This movie introduced me to the Danish tie shawl AKA the most practical shawl construction I've ever seen. I love this so much and this is totally going to be me at 70. Designer Mette Rørbech painstakingly recreated a kællingesjal (I'm going to guess from the context that it means "tie shawl" -- do NOT plug it into Google Translate!) dating from 1897, which totally works for us because that's when the movie is set. The original is in the Vendsyssel Museum and this pattern is a free Rav download in both English and Danish! Kay Meadors's free Kay's Tess D’Urbervilles Shawl [Rav link] looks almost exactly like the ones in "Babette's Feast" -- which makes sense, since the pattern is based off a mini-series set during the same time period. Kay calls this shawl style a sontag: new vocab alert! Other tie shawl patterns from teh intarwebs: free! Dane Shawl [Rav link] by Jane Tanner free! Ozark Handspun Danish Shawl [Rav link] by Pat Hebert Traditional Danish Tie Shawl STR11 [Rav link] by Dorothea Fischer; also in Danish! German! Dutch! €8.75 EUR KOFing (Knitting on Film) Hi, Babette! You don't wear shawls because you're French! and there's opera, too! This movie has everythang. Women Wear Knits Yeah, this is crocheted. I'm dealing with it and you should, too. Men Wear Knits The Film's First Knit: Is it a hat? Socks all folded up together? We see the gift recipient, a shut-in, later in the film with something gray around his shoulders, but it looks to be something else: And there are these guys, too. Finished. Hallelujah.

Selected by Ross Gay as winner of the inaugural Jake Adam York Prize, Analicia Sotelo’s debut collection of poems is a vivid portrait of the artist as a young woman. In Virgin, Sotelo walks the line between autobiography and mythmaking, offering up identities like dishes at a feast. These poems devour and complicate tropes of femininity—of naiveté, of careless abandon—before sharply exploring the intelligence and fortitude of women, how “far & wide, / how dark & deep / this frigid female mind can go.” A schoolgirl hopelessly in love. A daughter abandoned by her father. A seeming innocent in a cherry-red cardigan, lurking at the margins of a Texas barbeque. A contemporary Ariadne with her monstrous Theseus. A writer with a penchant for metaphor and a character who thwarts her own best efforts. “A Mexican American fascinator.” At every step, Sotelo’s poems seduce with history, folklore, and sensory detail—grilled meat, golden habañeros, and burnt sugar—before delivering clear-eyed and eviscerating insights into power, deceit, relationships, and ourselves. Here is what it means to love someone without truly understanding them. Here is what it means to be cruel. And here is what it means to become an artist, of words and of the self. Blistering and gorgeous, Virgin is an audacious act of imaginative self-mythology from one of our most promising young poets. Product DetailsISBN-13: 9781571315007 Media Type: Paperback Publisher: Milkweed Editions Publication Date: 02-20-2018 Pages: 112 Product Dimensions: 5.30(w) x 8.30(h) x 0.60(d)About the Author Analicia Sotelo is the author of Nonstop Godhead, which was selected by Rigoberto González for a 2016 Poetry Society of America National Chapbook Fellowship. Her poem “I’m Trying to Write a Poem About a Virgin and It’s Awful” was selected for Best New Poets 2015 by Tracy K. Smith. Her poems have also appeared or are forthcoming in the New Yorker, Boston Review, Kenyon Review, New England Review, and Iowa Review. She earned her MFA from the University of Houston and works for Writers in the Schools in Houston.Read an Excerpt Read an Excerpt SUMMER BARBECUE WITH TWO MEN Tonight, the moon looks like Billie Holiday, trembling because there are problems other people have & now I have them, too. I’m wearing a cherry-colored cardigan over a navy print dress, on purpose. People think I’m sweet. I try the Ancho chile pork ribs, in case the man I once wanted might still rub off on me. I wonder if I’ll ever know about flavors, what tastes right. In the overheated kitchen, I chat briefly with a series of 30-something-year old men—all slender, all bearded, lustful to the point of sullen. I hug & compliment their pretty, female partners as a way of saying, I am beautiful in my harmlessness! Outside, people. A circle of party chairs. I don’t care much for a stranger’s guacamole. The man I once wanted is grilling these beautiful peaches. He offers some— I’m embarrassed. I try not to touch his hand. I try to touch his hand. On the porch, another man I know is kissing the shoulder of a woman whose fiancée is here somewhere. Guess what, he says. You’re the only one who cares. I wouldn’t have guessed: Judgment is a golden habañero margarita with wings, wet & cold on his chest. So many people are tender from the right angle. I’m hungry & confused. I love a good barbecue. Save me. * * * Summer Seminar In this minor emergency of the self, we drink to become confused, to swim in the dark like idiot fish. This is a lake at night in a forest. This is where we look up at the stains in the sky and someone says, It’s purpling out here, and someone else says, Someone write that down. We’re all performing our bruises. Chloe smiles like a specialty knife, Bea tells stories like a bubbly divorcée, Clara smokes like a sage in her coiffed towel, expertly naked, third eye shining. I hang back on the shore with Kyle. We talk about his man in New York while our skinny-dipping sirens sing show tunes in the violet dark. Later, we’re all in a clinic at 3 am handling Kyle’s broken ankle. It’s so embarrassing, he keeps saying. And it is: earlier, doing the sprinkler in a dorm room to Please Don’t Stop the Music, he kept yelling, Stop the Music! Stop the Music! until we understood: he wasn’t actually joking. And sometimes the poems were like that. When we wrote knife, bubbly, naked, we were really getting down, dancing hard on the injury. * * * I’m Trying to Write a Poem about a Virgin and It’s Awful She was very unhappy and vaguely religious so I put her at the edge of the lake where the ducks were waddling along like Victorian children, living out their lives in blithe, downy softness. She hated her idleness. I loved her resilience. Her ability to turn her gaze on small versions of herself seemed important. The lake wasn’t really a lake. It was a state of mind where words like ochre, darken and false were supposed to describe her at her best and worst, but they were only shadows and everyone knows the best shadows always look like the worst kinds of men. She wanted them badly, so I took her for a swim. In the lake that was not a lake, her twenty-five year old body felt the joy of being bare and naïve among the seaweed and tiny neon fish, but I didn’t believe her. And I couldn’t think of anything to say in her defense. Some people said I should take her out of the poem. Other people said No, take her out of the lake and put her in a bedroom where one man is saying, I can’t help you, and another is saying, You waited too long. The men sounded like cynical seabirds. When they said, Virgin, they meant, Version we’ve left behind. I didn’t trust them. So I took her to the rush of the sea. She waded in and waved at me. I turned away. It wasn’t her fault. She wasn’t the shell I was after. * * * Trauma with a Second Chance at Humiliation You remind me of a man I knew at sixteen. Every afternoon, I climbed the stairs to see him, my copy of The Sound and the Fury clutched to my chest, my hands fluttering with nerves. When he said, She was his whole world, about Caddy’s kindness to Benji, I thought How Beautiful, the clocks stilling and the field widening— his oblong figure behind the tree. I drew eyes in my notebooks that year, wet lashes, dense pupils. Also his figure—slender, awkward, geometric. ~ He liked teasing me and also a few others. But only I read his copy of The Dialogues. As I read, I felt him look. At night, I traced his scribbled notes with my finger. ~ Eight years later, I find a man who resembles him. It’s your encyclopedic mind. It’s the strangeness of your features. It’s the way you hold the burnt sugar to my mouth to taste, then pull it away, eager for my caramelized reaction. ~ Isn’t it delicious? There’s always going to be someone willing to give a spoonful of their attention. The trick is to recognize the conversation will run out, right into I’m sure we’ll run into each other sometime. ~ That was in the bookstore, the last time I saw him. Now you are a page I read while holding my breath. I’ll turn you into something else, a footnote of a person. Like I was sitting next to you on our friend’s couch, your hand on my thigh for several seconds. You said it—Do you want me to cook for you? as if you could promise that and more. ~ To admit I love you would be to admit I love ideas more than men, myself even less than ideas. The thin line of your mouth, I could have held it down, erased the I didn’t mean to make you think so. ~ What you don’t say is an iris locked in a container. What I don’t say is an iris burning wildly over a pool of water. I want you take yours out. Show it to me, please. See how an object can change when a new person wants it. ~ To divulge is dangerous, but it’s also chimerical. One side of me says, Destroy. The other, Be Gentle. Now this pool of water is a platonic eye that avoids attachment by rippling away. These ashen petals: the expectation that you’ll understand intuitively what has taken me years to describe. ~ I’m open to ridicule. I can let this go. But just so you know, after school, it was like this: I sat on the desk, we talked and talked. You could say it was nothing, the windows fogged with winter, the trees outside like the shadows of a bad idea going brittle. It does matter. I don’t have to tell you why. Show More Table of Contents Table of ContentsCONTENTS Do You Speak Virgin? TASTE Summer Barbecue with Two Men A Little Charm You Really Killed That ‘80s Love Song Party of One (For We Are All One) Apologia Over Marinated Lamb Purgatory Tastes Like Eggs REVELATION South Texas Persephone Revelation at the All-Girls School Summer Seminar Long Distance I’m Trying to Write a Poem about Virgin and It’s Awful HUMILIATION Trauma with Damp Stairwell Trauma with Haberdashery Trauma with White Agnostic Male Trauma with Second Chance at Humiliation PASTORAL My Father and Dalí Do Not Agree My Father and Di Chirico Asleep on Chairs of Burnt Umber Picnic Pastoral (with Dark-Skinned Father) My Father Lost in a Game of Chess My Father’s Lover Lodged in Glass MYTH Ariadne Discusses Theseus in Relation to the Minotaur Ariadne’s Guide to Getting a Man Death Wish Theseus at the Naxos Apartment Complex, 6 AM Ariadne at the Naxos Apartment Complex, 10 AM Theseus Returns from the Athens Treatment Center Ariadne Plays the Physician PARABLE My Mother As the Voice of Kahlo The Minotaur Invents the Circumstances of His Birth My Mother As the Face of God The Minotaur’s Letter to Ariadne Separation Anxiety My Mother & the Parable of the Lemons REST CURE Fast Track The Single Girl’s Rest Cure My English Victorian Dating Troubles The Ariadne Year Acknowledgments Show More

Thomas Keller pasta dough recipe is easy to make. With just a few simple ingredients, you can make an amazing pasta dough at home.

One of my favourite things to make is mince and onion in the slow cooker - it's easy, reasonably cheap and is so versatile that once it's made.

Check out the video version of this article on YouTube : A Guide to Buying and Cooking Eel

This kimchi pancake is packed with the best flavors of kimchi and perfectly crispy. Great for sharing. Best eaten with a homemade dipping sauce that will keep you wanting more.

Saurbraten. Ever had it? If you have, I have no doubt it's one of your favorites. It's completely delightful.

Expand your repertoire with mash-up recipes from far-flung sources such as China, Sicily, Japan and Mexico

Trust me when I say, this Vegan Gravy will be the showstopper at any feast. It’s rich, delicious and packed with umami flavors that even meat eaters will love!

Named a Best Food Book of the Year / Best Book to Gift by the New York Times Book Review, National Geographic, Houston Chronicle, The Guardian, Real Simple, and more There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy. Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France—even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces. Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere—and never want to close.