101 Asian Recipes 44 & X 5-8 Club A Super Upsetting Cookbook About Sandwiches Agave airline miles Al Forno Aleksandra Crapanzao alfajores Amaro Amber India Amy's Bread andy ricker Anya Fernald Arizona Biltmore resort & spa Arkansas Arlington National Cemetery Around the Fire Atlanta Baldoria balsamic vinegar banana bread Bannock Bar Centrale Bar LaGrassa BBQ Festival Bees Ben's Chili Bowl Big Gay Ice Cream biscuit Bitters BLT Steak Bond 45 Bongo's Cuban Cafe Bottega Louie Brad Thomas Parsons butter butter tart Camino ceviche Charlotte cheese toast Chef Boyardee chefs cherimoya Cherry Bomb chicken & dumplings chili chimichurri chips chocolate-banana bread Chrissy Teigen Christmas Christmas Carol cilantro Citrus Classic German Baking cocktails cookbooks cookies cooking Cooking Uptown cotton candy country fried steak crab crack pie Cravings cucumber salad dairy free dates Delta Denver Broncos deviled egg Disaronno Dish drinking food of thailand Einkorn wheat Elway's fall farmers market filet mignon Flank Steak Flowers Fontina cheese Food52 football Freedom Tower fries garden gardening garlic ggarlic bread Ghostbusters gluten free Good + Simple grain free Grinch Guest blog Halaal Harlee Hell's Kitchen Henry's Hi-Life High Tide Harry's Hilton Resort Holeman & Finch home Home Cooked honey hot dog ice cream Indian Industrial iPhone Iran Jake's Good Eats Jewel of the Desert Joe's Stone Crab John's Pizza Jucy Lucy Juicy Lucy Krispy Kreme Kristen Kish lemon lemonade Lemon-Chile Vinaigrette Lenny's Liam Helsmworth local hot spot lomo saltado Los Angeles Lucky Peach Luisa Weiss Magnolia Bakery Mahmoud Ahmadinejad Mamaw Man v. Food Marte marie Forsberg Matt's meatballs meatloaf Mermaid Sundae Mia Dona Minetta Tavern Miraflores Mission American Kitchen & Bar Mollie Katzen Moosewood Momofuku Mooo Mr. K's mustard nibbles Nick's Family Diner NYC One Travel onions Osteria Al Doge Osteria Marco Papa John's Papaw Pappy's parsley pasta sauce Pellegrino peppers Peppers of the Americas pesto Peter Luger Phoenix Claws and Jade Trees Pig Pickin' pizza pok pok potato toe Rao's Ray Ray Red Cat Red Eye Grill restaurant rhubarb ribs Rice Krispy treats Rioja Road Food Rosebud rosemary Rustic Canyon Salami Salsa Salty Pimp Salut Bar Americain Schnippers Sean's wedding Seasons 52 Shake Shack shrimp slog Slow Foods smoothies juices Sparks Spider-Man Turn Off the Dark Spritz squash casserole St. Louis steak Stir STK Miami Stollen Strawberry Fields Sugan and Spice Sur Swine Wine Table Mesa Tacos Tate's Bake Shop The Cottage Kitchen The London Cookbook The Parker House The Radio City Christmas Spectacular The River Cottage The Wednesday Chef thyme Times Square tomato salad tomato soup Torched Cherry Limeade travel Vegetarian Vesta Dipping Grill Vibrant India Victor's Cafe Wall Street Wildfire Wolfgang women wontons XX Dinners Zelo

Food52 Ice Cream & Friends

In the past couple of years I have focused on making the ice cream that my hubby and I eat rather than buying the ‘ice dream’ stuff from the grocery store.  Purchased ice cream is no longer made with cream, sugar, eggs, and fruit.  Even Cold Stone Creamery; which was a huge disappointment to me because I had bought quarts of their ice cream once I decided to no longer go the grocery store route.  I think Cold Stone Creamery vanilla ice cream has around 70 ingredients.  70!!!!!  Why does ice cream need that many ingredients??? Answer:  it doesn’t.

So now, I make my own.  I use a Cuisinart maker that lets me make a quart of ice cream at a time.  My hubby’s favorite is cinnamon and I have to agree with him….it is delicious!  Vanilla is great too – there is nothing like steeping the vanilla pod after having scraped the seed out to make your ice cream even more delish.  When I make vanilla, I usually also make the Barefoot Contessa’s raspberry sauce to pool under the ice cream.  A little raspberry jam, fresh raspberries, and just a touch of raspberry liquer is all you need.  Dreamy is the word that comes to mind. 

I have several ice creams books that I read as novels and take inspiration from.  And now, Food52 Ice Cream & Friends has entered my life and lays on my bedside table for a night reading.  Such an inspiration!  The recipes range from ice cream to sherbet to yogurt to the companions of ice cream – salted maple honeycomb candy anyone????  Oh wait!  I see a recipe for caramel!  I loooooovvvvvveeeeee caramel and cannot wait to make the Salted Caramel ice cream!  Fig ice cream?  Yes, please! Cinnamon bun ice cream?  Why, yes!  I’ll up my cinnamon game!!

Food52 Ice Cream & Friends is such a refreshing read on the hot sultry summer nights.  Great front porch reading….back and forth on the over-sized swing, a glass of lemonade in my hand, ceiling fans whirling on high in the background kicking up scents of mint….wait…..didn’t I just see a recipe for mint basil chip ice cream???? 


Vibrant India

Wow!  The title of this book states it all.  This really is a vibrant book; if these recipes taste as good as they look, then everyone is in for a treat.  This book is an unusual one for me...I'm not a vegetarian and  while I like Indian food, I don't eat it often.  So, when I found this book on my doorstep, I settled down with a Perrier and began perusing.  I was really surprised, pleasantly surprised, that there are so many recipes that I am excited to make and sink my teeth in.....Lemon Peanut Rice, Green Chile and Herbed Cheddar Shortbread, Spicy and sour Tomato Lentil Soup, and Cardamon Oatmeal Cookies with Dark Chocolate and Golden Raisins.  YUM


Road Food

Where has this book been?  Why am I just discovering it now that it is in its 10th edition?  The Stern's have performed a wonderful service to everyone with this book!  No more fast food restaurants....the Golden Arches....bye bye!
MB and I recently took the back roads from our home in Charlotte, NC to Edisto Beach, SC for the weekend (a lovely place).  Friday night's dinner was from a Mexican fast food place; ten minutes later, we both felt as if we had eaten gut bombs (not a good thing).  This pas weekend, I cross-referenced our trek with Road Food and realized that we could have eaten at so many local spots, where the food was home-made and made with care.  This week I am driving to Williamsburg, VA for an art exhibit. Road Food will allow me to find the hidden gems along the way).  This book is a must have for anyone that travels by car and is tired of the fast food that one always seems to fall into.  Road Food is a little gem that is going to have a permanent place in my car!!


Amaro by Brad Thomas Parsons

Brad Parson's book on all things Amaro is a comprehensive journal that imparts Brad's knowledge to the reader. I, for one, knew very little about this class of bitters.  Learning the subtle (and sometimes not so subtle) differences in the vast number of Amaro is significant - and Brad introduces the reader straight away to 'demystifying amaro'.  Next up, Brad walks the reader through various types of bitters, including the ingredients and the flavor notes.  I believe this is extremely helpful as one begins their journey into bitters.  Personally, I'm not a big fan of licorice so I now know which bitters to not gravitate towards.

This book also includeas a multitude of cocktail recipes, some classics and a number of modern recipes since the practice of using bitters is on the rise.  Towards the back of the book, Brad provides recipes for making bitters at home (which I cannot wait to try).

One thing that surprised me is that Jagermeister is considered an Amaro. 


Classic German Baking by Luisa Weiss

I have followed Luisa's blog, The Wednesday Chef, for some time.  I started following Luisa's blog during a very slow time in the dead of winter when I didn't want to be outside.  She drew me in.  I continue even now to follow her, some couple of years later. She brings an intimacy to her writings that allows you, as the reader, to believe that you are sitting with Luisa in a quaint coffee shop, sipping a nice hot cup of chocolate on a winter's day.  She brings this intimacy to her new cookbook, Classic German Baking.

The cover of the book is darling; I love the silver foiled bundt pan (and it doesn't hurt that bundt cakes are some of my absolute favorites....).  In my opinion, anyone that enjoys baking will enjoy this book.  My read of the recipes are that they are probably already some of your family's favorites; this book will provide a little spin on your current well-worn recipe.  I look forward to that. And, what I'm really looking forward to?  Is making the Christbolt.  I love Stollen; I really do.  And, it is one of the reasons that I look forward to the holidays but I've never made it - only have I bought it and devoured it.  Now, I can make a Stollen-like cake that mustn't rest for two weeks after being baked before it can be eaten.  I can eat it straight-away!
I'm also looking forward to the butter cookies, the Linzertortes, Zitronenbiskuitrolle (say that five times fast.....heck, say it two times fast!!!), and the Kinerken (Cardamom Snap Cookies).  My mom and I began a Christmas tradition a couple of years ago where we make many types of cookies and candies and wrap them up for neighbors.  I foresee many of Luisa's recipes making their way into the Christmas tins!