Newsletter: Re: 🌞 Low effort cooking for summer + cheese know-how from La Fromagerie 🧀

🌞 Low effort cooking for summer + cheese know-how from La Fromagerie 🧀

🌞Enjoy summer's finest ingredients & save 25% on ckbk gift subscriptions!🌞

Great meals with minimal effort from Ali Rosen

‘Quick recipes can thrive without tasting like a compromise. You just have to know where you can get flavor quickly. And 15 Minute Meals will be your guide.’ Ali Rosen

Summer is the season to spend more time outside, and less in the kitchen. Just in time we bring you 15 Minute Meals: Truly Quick Recipes That Don’t Taste Like Shortcuts from New York based cookbook author, James Beard Award shortlisted food writer, novelist, podcaster and TV host Ali Rosen—a book of almost a hundred quick flavorful no-fuss ideas to help you eat well, fast.

Ali sets out to maximise ingredients that genuinely require less time to prepare and yield great flavor. She talks us through store-cupboard staples, ingredients, equipment and cooking methods, all with the aim of delivering recipes that truly do take less time from start to finish. There is no fussy prep or complex mise-en-place here. The recipes are divided by type—Salads, Soups, Rice Bowls, Veggie Meals and the like.

Try Seared Tuna with Endive and Orange, this Chimichurri Steak and Zucchini, or these Spicy Crab Tacos.

Find all 96 recipes from 15 Minute Meals

Pictured above: Lentil Skillet with Ricotta, Corn, and Avocado from 15 Minute Meals by Ali Rosen

An exploration of fine artisan cheese with La Fromagerie

‘Like wine, each cheese has its own special personality.(…)That’s one of the things I love about cheese, and it is something Patricia really understands: it’s so individual. I think when you read this book you’ll end up with the ability to hunt down certain cheeses, whatever their character, and make them a part of your life.’ Jamie Oliver

La Fromagerie, with locations in London’s Marylebone, Highbury, and Bloomsbury, is a multi-award-winning specialist cheese shop.

Each site features one of their signature Cheese Rooms, allowing their affineurs to mature the cheeses to their peak condition for eating. Founder Patricia Michelson began her love affair with cheese up a mountain in Meribel, France, returning to the UK with a wheel of Beaufort Chalet d’Alpage, which she sold from her garden shed. She progressed to a stall in Camden Market, and then opened the first of her shops in 1992.

We are thrilled to bring you her book Cheese: The World’s Best Artisan Cheeses, a Journey Through Taste, Tradition, and Terroir—an opportunity to explore great cheese and learn from Patricia’s extensive knowledge and experience. The book includes a grounding in the basics of What is Cheese?, and is then organised by country or region. Recipes follow, with plenty for all to enjoy, whatever your particular favorite cheeses.

Try Savoury Tarts, or this classic summer recipe for Stuffed Courgette Flowers with Ricotta. In hot weather a salad incorporating cheese is a great way to make a full meal of something both fresh and easy to make. Try this Cobb Salad with soft blue cheese, or this Roast Beetroot Salad featuring goat’s cheese.

Find all 70+ recipes from Cheese

Happy Bastille Day!

In France July 14 is Bastille Day, an annual celebration of the storming of the Bastille, a key event in the French Revolution and in the creation of modern France. It is a chance to celebrate all things French, and what could be more French than fine food!

Start by reading up on French cheese in Patricia Michelson’s book (above), and then explore this collection on Cooking with French Cheese. Find Sesame and Roquefort Biscuits, a classic Tartiflette and a glorious Soufflé au Fromage.

It is a joy to explore the rich heritage of France through the recipes of some of its most influential chefs, a heritage that has had such impact on culinary training around the world. Take a look at these Recipes from the Great Chefs of France and find an Apple Tart from Paul Bocuse, Honey Ice Cream from Michel Guérard, and more.

Classic French Desserts are hard to beat—think Cherry Clafoutis, Crème Brûlée, and Oeufs à la Neige—the sweetest way to indulge in fine French food.

Ingredient focus: raspberries

The raspberry is a fruiting plant that grows wild in the Northern hemisphere and in some Southern parts. A relative of the rose, it is of the same genus at the blackberry, cloudberry, dewberry and salmonberry. A single raspberry is actually a cluster of tiny fruits, each with a stone, that comes away from a core when removed from the plant. This core-less cluster creates a soft, juicy mouthful.

Raspberries are prized for their fruity acidity, and are delicious raw and also retain a bright flavor when cooked—they make an excellent Fresh Raspberry Jam.