What Is Kombucha? Kombucha is a fermented beverage made with brewed tea, sugar, and bacteria that is introduced from a starter culture. Large-scale manufacturers as well as home brewers blend kombucha with herbs, fruit, spices, infused teas, and other flavors to create their own concoctions.
by Peter Moore
The inspiration for this recipe came from Small Adventures in Cooking by James Ramsden. Continue reading
As seen through the lens of an artist in search of beauty as well as flavor and inspired by the vivid hues of produce, Vibrant Food captures the radiant colors of the seasons with recipes that transform meals into captivating works of art. Looking at food not only as a means of healthy sustenance but also as colorful ingredients to artfully build a meal around, photographer and food blogger Kimberley Hasselbrink—creator of the acclaimed blog The Year in Food—turns the act of cooking into a feast for the eyes, combining colors, textures, and flavors into gorgeous, dynamic dishes. Continue reading
by Peter Miller
Photographs by Christopher Hirsheimer and Melissa Hamilton
Lunch at the Shop (Abrams Image; March 11, 2014; Hardcover; U.S. $24.95/CAN. $27.95; ISBN: 978-1-4197-1065-0) is a call to lunch. On the most basic level, the book is a primer for making lunch for a few people at work, including more than 45 tried-and-tested, deliciously simple recipes. Continue reading
Excerpted from Brassicas: Cooking the World’s Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura B. Russell. Copyright © 2014 by Laura B. Russell. Reprinted by arrangement with Ten Speed Press. All rights reserved. Support your local bookstore, or buy the book through our affiliate link at Amazon.com.
Vince Keenan is the author of the best-selling Kindle book Down the Hatch: One Man’s One Year Odyssey Through Classic Cocktail Recipes and Lore. This post marks his inaugural column on cocktails for EatDrinkFilms, “Down the Hatch.”
by Peter Moore
This week’s edition of EatDrinkFilms is focused on the Philippines. I’ve had good Filipino food, but have never really cooked much of it. Amy Besa and Romy Dorotan’s book Memories of Philippine Kitchens is an amazing and invaluable guide to the ingredients, history, and techniques of cooking from these islands that are a true melting pot of world cuisine. They used to have Cendrillion restaurant in Manhattan’s Soho neighborhood and now run The Purple Yam Restaurant in Brooklyn’s Ditmas Park. Continue reading
The Old-Fashioned is a complete history of one of the world’s most iconic and beloved cocktails—now the poster child of the modern cocktail revival—with 50 recipes for classic variations, regional specialties, and contemporary twists. Continue reading
Forging a new direction in vegan cooking, rising star chef, food justice activist, and author Bryant Terry draws inspiration from the Caribbean, North and South America, and the entire African continent in his new book Afro‐Vegan. Continue reading
by Peter Moore
Saag Paneer is a standard Indian dish consisting of fried paneer, an Indian cheese, on a bed of sautéed spinach. This is my variation. I’ve got a couple of go-to recipes for quick meals that don’t take a lot of time or work but are presentable enough for guests and this is one. A fave not just as a vegetarian spin, but also because it’s very tasty. Continue reading
Savor a year of outstanding cheese-centric dishes with “The Cheesemonger’s Seasons.” In this beautifully photographed volume, Chester Hastings offers his favorite recipes for cooking with cheese. Excerpted here are two recipes to try in your own kitchen.
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