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What to Cook in September
In season, right now: apples, blueberries, broccoli, cauliflower, cherries, corn, eggplant, green beans, jalapeños, peaches, potatoes, pumpkin, squash, tomatoes, and so much more. Here’s what you should be cooking in September.
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There are good recipes and there are great ones—and then, there are genius recipes.
Genius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. They’re handed down by luminaries of the food world and become their legacies. And, once we’ve folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones.
There isn’t yet a single cookbook where you can find Marcella Hazan’s Tomato Sauce with Onion and Butter, Jim Lahey’s No-Knead Bread, and Nigella Lawson’s Dense Chocolate Loaf Cake—plus dozens more of the most talked about, just-crazy-enough-to-work recipes of our time. Until now.
These are what Food52 Executive Editor Kristen Miglore calls genius recipes. Passed down from the cookbook authors, chefs, and bloggers who made them legendary, these foolproof recipes rethink cooking tropes, solve problems, get us talking, and make cooking more fun. Every week, Kristen features one such recipe and explains just what’s so brilliant about it in the James Beard Award-nominated Genius Recipes column on Food52. Here, in this book, she compiles 100 of the most essential ones—nearly half of which have never been featured in the column—with tips, riffs, mini-recipes, and stunning photographs from James Ransom, to create a cooking canon that will stand the test of time.
Once you try Michael Ruhlman’s fried chicken or Yotam Ottolenghi and Sami Tamimi’s hummus, you’ll never want to go back to other versions. But there’s also a surprising ginger juice you didn’t realize you were missing and will want to put on everything—and a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes you’ll follow to a T, but others will be jumping-off points for you to experiment with and make your own. Either way, with Kristen at the helm, revealing and explaining the genius of each recipe, Genius Recipes is destined to become every home cook’s go-to resource for smart, memorable cooking—because no one cook could have taught us so much.
List Price: $ 35.00
Price: $ 15.50
It doesn t matter whether you ve got burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook s Illustrated understand that preparing meat doesn t start at the stove it starts at the store.
And that s where The Cook s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining).
Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps (and what may happen if you don t).
425 bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you ll learn new (and better) ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. (See the full recipe list.)
The Cook s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques, whether you re slicing a chicken breast into cutlets or getting ready to carve prime rib.
Eminently practical and truly trustworthy, The Cook s Illustrated Meat Book is the only resource you ll need for great results every time you cook meat.
List Price: $ 40.00
Price: $ 24.35
Italian Sausage sandwich bought in San Francisco. Photo by Bill Fried.The Frugal Gourmet Cooks Italian: Recipes from the New and Old Worlds, Simplified for the American Kitchen New dishes from Italy are adapted for modern kitchens and paired with Smith’s extensive knowledge of culinary history to make for a fine cookbook. From easily-produced homemade Italian sausages with traditional and innovative seasonings alike to the usual pasta dishes associated with regional Italian cuisine, these pack in many excellent dishes, lightly spiced with Smith’s ongoing comments about food origins and production. — Midwest Book Review
How To Cook Italian Sausage
Considered by many to be the king of sausages Italian sausage, is popular, delicious and versatile. Learn to cook Italian sausage any way under the sun!
No matter how you choose to cook your Italian sausage ALWAYS make sure that:
4. It is fresh. Fleshy, pink color. No trace of odor or sliminess.
5. Its kept refrigerated (or in a cooler) up until the moment it is ready for use.
6. Its cooked to an internal temperature of 160 degrees. THIS IS EXTREMELY IMPORTANT.
Prick sausages all over. Cut into 4 inch pieces. Deep fry in oil between 340 and 360 for 4-5 minutes each or until golden brown. Be sure to use a deep pot to avoid boil over and keep oil from getting too hot or the casing will overcook and leave the inside raw. Cook Drain on paper towels or paper bags. Serve on hoagie rolls with onions, peppers, cheese and marinara, or serve as appetizers by mixing with sauted red onion quarters and glazing with peach or apple jelly.
This has to be my favorite application for Italian sausage. Throw one pound (4-5) Italian sausage links into a pot and add 1 bay leaf, 1 tsp chicken bouillon granules (or 1 cube), one can of your favorite beer and enough water to cover. Turn the heat to medium high, then cut it off as soon as the water starts to simmer. This process renders off some of the fat to avoid splatters during grilling, and cuts down on cooking time. However, be sure not to let it simmer more than a few seconds, otherwise all that great sausage flavor end up in the water and youll be left with something very bland excuse for a sausage.
Grill the parboiled sausages first over high heat for 1-2 minutes on each side, then over medium to medium high heat until cooked through. Place in steamed or grilled buns and top with your favorite hot dog fixins!
Place one pound (4-5) sausage links (halved) into a crock pot. Add 1 tbs. soy sauce, cup sherry, 2 cloves of garlic, 1 bay leaf, and 2 cups of water or beer. Cook on HIGH 2 hrs. then reduce to low until ready to serve.
Split sausages in half lengthwise (this is easier if sausages are partially frozen), pierce each half twice. and cook on each side until browned. Place sausages cut side up in a ceramic dish and cover with your favorite marinara sauce. Top with mozzarella cheese and bake at 375 degrees for 20 min or until cheese is golden brown and sausage is cooked. Sprinkle with fresh chopped parsley and with salad and breadsticks.
Coat the bottom of a cast iron skillet to Dutch oven with olive oil and sear sausages for 2 minutes on each side. Add 1 sliced onion and one bulb of fennel sliced 1 bay leave. Deglaze pan with cup red wine and cup chicken broth. Cover and bake at 375 degrees for 25-30 minutes or until sausages are cooked through.
Flex your creative muscles even more by making your own Italian sausage. Gourmet sausage recipes, tutorials, and more are at Home Sausage Making.com.