Top treats for the father figure in your life
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This Sunday, June 15, is Father’s Day, a day to take a moment and express a bit of gratitude to the men in our lives who guide us, have our backs, who we look to for love and inspiration. So, for all those who father us, thank you. And for those of you wanting to give a bit more than a hug or a phone call, we’ve got treats. You know what they say about a man’s heart and his stomach…
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Pictured above: Dad’s Braaied Lamb Chops from Simply Delicious by Zola Nene
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Cooking at home with Adam Byatt
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With a career that began at sixteen with an apprenticeship at Claridges, and included training under the legendary Phil Howard at two Michelin-starred The Square, chef Adam Byatt is serious about good food. His restaurant empire in London includes the Michelin-starred Trinity, more casual venues Upstairs and Bistro Union, and his chef directorship of Brown’s Hotel restaurants.
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An eminent restaurant chef, in his debut cookbook Adam turns his attention to the home cook, and teaches us How to Eat In. As he puts it:
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‘Everybody eats at home in some way or another, be it an evening meal with the family, an elaborate dinner party for friends or a Sunday roast to gather everyone around the table. In this book, I wanted to include recipes and ideas that would elevate the simplest of home-cooked meals to family favourites and give you the tools to deliver a show-stopping dinner party. I come at this very much as a chef; however, I also love cooking at home. With a few simple principles, techniques and a chunk of guidance, cooking can be as rewarding as any other family activity and the end result can be seriously enjoyable.’
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The book aims to give you confidence in cooking well at home by learning from Adam’s professional experience. There is clear guidance on ingredients and equipment, and recipes lead with ‘preparation’—the home cook’s version of a chef’s mise en place. Recipes include classic crowd pleasers, such as the Ultimate Fish Pie, and this English Cherry Pavlova. There are also plenty of less familiar dishes to tempt you to experiment. Try Pot Roast Teal with Chanterelles and Thyme, Warm Truffled Beef Salad, or this Cappuccino Créme Brûlée.
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The Guild of Food Writers Awards preview
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The Guild of Food Writers (GFW) award winners are announced June 18, at the annual ceremony honoring the great and the good in the world of cookbooks, food writing, and culinary journalism. We are proud of have the work of many award winners on our site. This year we will be cheering on Eleanor Ford, who is nominated for her book A Whisper of Cardamom, and Anna Shepherd, nominated for her book Love Vegetables.
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Ingredient focus: strawberries
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The strawberry, that fragrant red berry and signal of summertime, has long been prized. As a result, its history of cultivation includes many players, who each contributed to what we now know as the modern strawberry. Although most varieties available in the supermarket may be similar, there do remain many distinct varieties, each with different flavors and characteristics.
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These are worth seeking out if you can get to a farmer’s market, where they are more likely to be sold locally and in season, and therefore at their best.
In France the Gariguette is the earliest spring strawberry, with a bright aromatic taste. If you see Mara des Bois strawberries, count yourself very lucky. Smaller than most commercial strawberries, although similar in look, these intensely flavored berries are among the best to be found. Their flavor combines that of a good ordinary strawberry with the perfumed fraise de bois (or wild strawberry). They are more fragile than other varieties, so are generally only found near where they are grown. You won’t anyhow be able to resist eating them before you leave the market. Fraise de bois are much smaller than ordinary strawberries—a tiny pod-shaped berry—hence not commercially grown, but their flavor is beautiful, intense and perfumed.
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Because strawberries are so good raw, that is often the most popular way to eat them. They can be enhanced with a glug of cream, a spoon of crème fraiche, a drop of balsamic vinegar, a sprinkle of sugar, or a grind of black pepper. They also make superb jam—if you happen to have a glut—or bring the magic to classic dishes, such as Strawberry Shortcake, and Eton Mess.
Explore these 12 Ways with Strawberries for a dozen more traditional or innovative ways to enjoy this glorious fruit.
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6 of the best cupcake recipes
National Cupcake Lovers Day is June 13, and you know you can never have too many cupcakes. So here are six of the best to get your cupcake party started. We also have a whole book of them! Check out Cupcakes for Kids.
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from Bake by Lorraine Pascale
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from Lick The Bowl Good by Monica Holland
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from Flavors of the Sun by Christine Sahadi Whelan
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from Dip In Brilliant: An Indian Recipe Adventure with a Contemporary Twist by Dipna Anand
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from Cupcakes for Kids by Rosie Anness and Cortina Butler
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from Zingerman’s Bakehouse Celebrate Every Day: A Year's Worth of Favorite Recipes for Festive Occasions, Big and Small by Corynn Coscia, Lee Vedder, Lindsay-Jean Hard and Amy Emberling
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