This rich, moist cake from Good to the Grain by Kim Boyce was one of the very first recipes to catch our eye. It calls for a flour we've never worked with before - amaranth flour - and combines it with dark muscovado sugar (our new love) and thick apple butter (an old love). This combination just sounds too good to pass up!
In November I reviewed — raved about! — The Canal House Cooking cookbook project by Christopher Hirsheimer and Melissa Hamilton. Read on for a review of one of my favorite (and seasonally appropriate) recipes from their latest volume: Fall and Holiday.
In our book notes on the Gastrokid cookbook, we said that the recipes weren't so much recipes as sketches of inspiration and ideas. That's not a bad thing though, not at all. The book is full of quick and inspirational ideas like this one: High-heat roasted vegetables.
Here's a great cookie to pair with your next peppermint mocha! This is from Cookie Craft Christmas, which we reviewed earlier today. We really like this easy recipe for gingerbread houses; it's a lot more accessible (and eat-able) than all those more constructed and fancy gingerbread houses.
We like to have a few recipes tucked away for special occasions. Meals that are foolproof, crowd-pleasing, and not too difficult — but still a little more demanding (and impressive) than our usual weeknight fare. This set of recipes from David Leite's new Portugese cookbook makes exactly that kind of meal: special, extra-delicious comfort food.