Cooking the Books: Thanksgiving Classics

You know it’s November when you start digging out those tried and true Thanksgiving recipes passed down to you from your mother and your grandmother. There’s always the classic pumpkin pie or the sweet potato casserole with fluffy marshmallows that you can’t help but make each year because come on, it’s tradition!

There’s no way to get around the classics, so we’ve rounded up our favorite classic recipes (with a twist!) from our favorite cookbooks!

The Prize-Winning Turkey

Unfortunately more often than not, too many Thanksgiving turkeys suffer from dried turkey syndrome. Enter Samin Nosrat’s spatchcocked turkey recipe from her cookbook, “Salt, Acid, Fat, Heat.” The secret is seasoning it two days before and using lots of herbs and butter.

The Creamiest Mashed Potatoes

We would trust Julia Child with our lives so of course we had to include her famous garlic mashed potato recipe from her cookbook, Mastering the Art of French Cooking: Volume 1. It includes a rich béchamel sauce and lots and lots of garlic.

Not Your Traditional Pumpkin Pie

You’ve heard of pumpkin pie, but why not try something different this year like carrot pie from Joshua McFadden’s Six Seasons cookbook? Topped with candied ginger and toasted pecans, it’s sure to be a hit.

Cranberry Sauce That’s Here to Stay

Most of our childhood memories involve cranberry sauce from a can, but when made from scratch it’s so delicious! It also makes for great leftover turkey sandwiches the day after Thanksgiving. One of our favorite cranberry recipes comes from Nigel Slater who references Glynn Christian’s “Real Flavours” version that’s served warm with additions of roasted black peppercorns, mace and lemon, grated orange or cardamom.

What are your favorite cookbook recipes this Thanksgiving?

Cooking the Books: Eating Local by Sur La Table

Cooking the Books

There’s something quite magical about a cookbook that speaks right to your soul, particularly when it’s gifted.

Enter: Sur La Table’s Eating Local. I love this cookbook for many reasons, but mainly because my mom gave it to me when I needed it most in college. I was (very) new to the kitchen, surviving off of eggs, sandwiches, cookies, and coffee. Convenience tipped the scale since time was short. As it happened, I discovered the farmer’s market shortly after the book arrived, and the rest is history.

While I’ve made a handful of delicious recipes from Eating Local, I mostly pull it out for inspiration. If you’re like me, and you’re big on sustainability, supporting your local farmers, and eating seasonally, then this cookbook is for you. I shop at the farmer’s market during the summer months, and subscribe to our local CSA in the winter. Sometimes, though, I draw a blank when our box arrives. Soup? Chili? Gratin? Thankfully, this cookbook never disappoints.

Eating Local also provides year-round tips for storing, preparing, and preserving the best of each season, motivating me to waste as little food as possible. I’m focused on the book’s root veggie dishes right now. Bring it on, fall.

Cooking the Books: Salt, Fat, Acid, Heat by Samin Nosrat

salt, fat, acid, heat bookbook

I’m sure you’d think I was kidding if I told you that I found the best cookbook of all time, but it’s true! I just purchased Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat and it’s by far the best and most comprehensive cookbook out there. I can’t put it down.

It’s more like a textbook really, because it goes deep into the science behind cooking. Want to know the importance of salting your meat before you cook it? Or how to make the perfect scrambled eggs? (The secret is a little lemon juice by the way.) Or how to not break a mayonnaise? This book tells you how while showcasing the four main pillars of cooking every good cook should know. The fun and amusing illustrations and charts, don’t hurt either. There’s als a glossary of delicious recipes you’ll want to try time and time again.

Salt, Fat, Acid, Heat cookbook

I’m taking my time getting through it because I really want to soak it all in, but I highly recommend it for everyone, amateur or advanced cook alike.

Oh, and even better, the book is becoming a Netflix original series, so all the more reason to get in on the action!

What’s Cooking: September

corn salad

We’re making use of all the leftover summer produce we have laying around in our kitchens before we start dreaming of soups, stews and braised dishes. Here are our last-of-the-summer dishes we’ve been loving the last couple weeks.

I swear corn tastes sweeter when you know it’s signing off for the season soon. It’s also one of those ingredients that everyone (including the vegans, the vegetarians, the picky eaters and the meat eaters) in my family loves. So I’ve been on a mission to find the perfect raw corn salad. To date, this is the winner. Tonight, I’m trying this one. I’d love it if you sent me yours! Laurie, CEO + Founder

lemon curd

It’s not lemon season right now, but I do love a good lemon curd. I made this one and added it to yogurt, granola, and fresh berries. It’s the best breakfast treat! Netanya, Social Media Manager

pesto

By some miracle, my basil plant is still thriving indoor herbs and filtered sunlight for the win! Until I start craving all-things pumpkin spice, you can bet I’ll be adding basil to most of our dishes. Recently, I’ve been using our organic basil in this pesto spaghetti squash. As far as weeknight dinners are concerned, it’s a winner. Plus, I swear the ‘pasta’ tastes even better the next day. Edie, Account Manager

I’ve just learned the trick to a perfectly-seared salmon fillet—don’t take it out of the pan too early! If you can trust that it’s not burning and allow it to get that deep, golden-brown color, then you can look forward to a truly great meal. I’m obsessed. Obviously, we’ve been eating a lot of salmon lately, mostly paired with roasted cherry tomatoes and a drizzle of basil oil. It feels just right for the end of summer. Renae, Senior Brand Strategist

frittat
This past month has been a whirlwind with loads of travel. Which means I’m constantly cleaning out the fridge and throwing things together for meals. Something easy that I like to do is just throw together a frittata using up random ingredients. They’re also delish for any meal. It’s a win-win. Anna, Brand Strategist

Cooking the Books: Alison Roman’s Dining In

chocolate chip cookies

Confession: We’ve got some cookbook hoarders over here on #teamcookit. We love to curl up with our cookbooks on the weekends and cook from them during the week. We have a Slack channel devoted to them, and we’re always talking about the latest cookbook we can’t wait to get our hands on.

Over the past couple weeks, Alison Roman’s Dining In has been the topic of choice. Laurie, our CEO & Founder was the first to cook from it, making-roasted pork shoulder with garlic, oranges, chilies and cilantro. Then Netanya, our Social Media Manager, got her hands on it, making everything from crunchy chili oil to cumin-roasted cauliflower with dates and tahini.

At that point, I knew I had to buy myself a copy. Although I’m not one to call myself a baker, the folks at my boyfriend’s office had no complaints about the Instagram-famous Salted Butter and Chocolate Chunk Shortbread Cookies along with the Buttered Raspberry Hand Pies I made (even though I used blackberries instead of raspberries, since they were a better buy and I like them better!).

And just to test out whether this cookbook was really a winner, I made Alison’s Sour Cream Flatbread with Oil-Roasted Mushrooms for dinner one night.

One bite and the verdict was clear. Dining In is truly an incredible cookbook, with easy, delicious and approachable recipes you’ll keep coming back to time and again. So we hope you grab a copy for yourself and “Dine in.”

What’s Cooking: August

chocolate chunk shortbread cookies

 

In the summertime, the last thing we want to do is turn on the oven. That said, there are some recipes we’ll gladly suffer for. These are some of our team’s favorites from the past few sultry weeks.

dining in cookbook

Well, currently my head and heart have been dedicated and devoted to Alison Roman’s Dining In. This week, I made two batches of the Salted Butter and Chocolate Chunk Shortbread, one because everyone was talking about them, and the second because…I get it, I get it, they are delicious! Jackie, Senior Account Manager

strawberry balsamic pie

There is something so quintessential about pie and summertime. Every year, I pull out Four & Twenty Blackbirds’ recipe for strawberry balsamic pie. It’s a perfect crowd pleaser! Netanya, Social Media Manager

fruit salad

I’ve been obsessed for a bit now with salads that combine fruit, tomatoes, cheese and avocado. And I have no intention of stopping. This excellent version from our girl Haley of Brewing Happiness knocked the idea out of the park by adding chunks of country bread for a new take on panzanella. Laurie, CEO + Founder

almond pesto

This time of year, basil grows like a weed in my backyard (how lucky am I?). So I’m making all sorts of pesto variations. I love Deliciously Ella’s take on pesto, made with almonds instead of pine nuts. It has a more delicate flavor than the traditional version—all the better for a light summer meal. Renae, Senior Brand Strategist

Poached Eggs

I can’t believe it’s taken me this long to learn and attempt to make poached eggs. This post and video by Lisa of Downshiftology is the perfect guide: It breaks down all the problems you could have and all the tips you’ll need. Now I can master brunch (in my pajamas)! Anna, Brand Strategist

mediterranean salmon

Salmon en papillote is a year-round staple (so easy and delicious), but we’ve been loving the Roasted Root’s Mediterranean twist. It’s incredibly flavorful and pairs well with leftover grains and leafy greens. Edie, Account Manager

 

 

Cooking the Books: Summer’s 3 Best Cookbooks

p

Summertime cooking is special. It’s less about cooking and more about assembling, using that good farmer’s market produce while the season lasts. The phrase, “thrown together,” comes to mind. For a few blissful weeks, I organize all cooking and eating around stone fruit, basil, sweet white corn, heirloom tomatoes, and all my other favorites.

An ideal summertime cookbook lets you do this. Its recipes are both produce-heavy and flexible enough to accommodate whatever whims you’ve had at the market that day. Here are the three I’ll be using (and probably staining with tomato juice) all season long.

What's Gaby Cooking
Photo: A Cozy Kitchen

What’s Gaby Cooking: Everyday California Food

Gaby writes the type of recipes that inspire al fresco dinner parties with friends and Margaritas on random weeknights (which is basically the point of summer). They’re cravable, colorful, and all about using as much fresh produce as you can get your hands on.

Salad for President
Photo: A Cookie Named Desire

Salad for President: A Cookbook Inspired by Artists

I love jumping into Julia Sherman’s colorful, artistic world where food becomes art and salads receive main-dish status. I’ll make her Heirloom Tomatoes with Crunchy Polenta Croutons until the tomatoes disappear for the season.

river cafe london
Photo: Blackbook

River Cafe London: Thirty Years of Recipes and the Story of a Much-Loved Restaurant

The River Cafe’s simple recipes and focus on good ingredients make this book especially good for summertime, though I’ll use it year-round. I’m also excited to dig into Ruth Rogers’ inspiring words on 30 years running a landmark restaurant, breaking ground for women in food along the way.

What’s Cooking: June 2018

tomatoes

Our favorite past time? Talking about food, of course! Our team is always discussing the latest recipe, restaurant or cookbook we’re into. Here’s our list for June…

What We’re Cooking:

  • Anything and everything that involves heirloom tomatoes.
  • Everything from Alison Roman’s “Dining In” Cookbook. Can’t get over her recipe for Crunchy Chili Oil. I put it on everything now!
  • Currently making the basil vinaigrette from What’s Gaby Cooking every week!
  • Peaches with burrata, heirloom tomatoes and basil… anything that doesn’t require the stove!
  • Soba noodles! I’m a lover of all noodles, but in the summer I prefer cold broths over hot. I love keeping it simple or adding edamame, chicken, and nori.

What We’re Into:

  • Summer herbs. For our wedding, we were gifted an herb garden seed kit from Williams Sonoma. Thankfully, my basil is flourishing. And I’ve recently potted chives, parsley, mint, and cilantro. Wish me luck!
  • Making pies! Love using all the beautiful market bounty like juicy peaches, perfectly tart cherries and plump berries.
  • Car picnics, especially before a concert at Red Rocks

Where We’re Eating:

  • Denver’s Barcelona Wine Bar. I’ve been an embarrassing number of times since they opened a few months ago — as in, the manager knows me by first and last name. Everything is amazing, including their white wine sangria and roasted cauliflower with romesco sauce.  
  • The LGBT sandwich (a Pride Month special) at The Walrus and the Hedgehog, a pop up in the Hollywood Farmer’s Market, and one of L.A.’s best caterers!