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whenimgoodandready · 5 years ago

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*SVTFOE Bloopers, Finale Season

Hey Starlings! Today’s the one year anniversary of “Star vs. The Forces of Evil”! I remember when we were all hyped up for the show and I got sooooooooooo into it. And I mean really really into! My reviews grew from joining the fandom, I collected the merchandise, I met some good friends and I even got to meet Daron Nefcy herself! As tribute to the shows anniversary, I finally got the chance to write my Season 4 bloopers! (like how I did with the first 3 and “Battle for Mewni”) I admit I haven’t really worked on it much since last year cuz I’ve been busy (mostly lazy), but when I heard the one year anniversary was coming up, I decided to get off my a** and write it! With help from my good friend @agentpfangirl1997. Thank you so much! As I was writing this out. I accidentally deleted it and was in shell shock cuz I worked really hard on typing this all out and putting it together, but I picked myself up and rewrote it like a true writer! I hope you guys like it cuz if you get the references in this. It’ll be even better. Enjoy! @daronnefcy I hope you see this! Like you promised from your Q&A!

•Butterfly Follies

-(Star pulls the string of the Queen Moon doll)

Queen Moon Doll:”You’re doing just fine, sweetheart”

(Star pulls the string again)

Queen Moon Doll:”I love you!”

(Star pulls the string once more)

Queen Moon Doll:(in a deep demonic male voice) “I command you! In the name of Lucifer to spill the blood of the innocent!”

(Star shakes her head in disbelief looking standing upright and shocked. She darts her eyes to the doll. She pulls the string yet again)

Queen Moon Doll:(makes demonic shrieking noises)

(Star darts her eyes to the camera still in shock)

-“Queen Moon”:(to Star and River) ”Um, I have to tell you something”

(“Queen Moon” takes off their wig to reveal themselves to be a male actor)

(Star and River gasp)

River:”You.......you’re a brunet!” (the staff off-screen laugh. River laughs as Star holds back her laughter. The Queen Moon actor just smiles. River turns to the staff off-screen shrugging) “I forgot my lines!”

•Escape from the Pie Folk

-(The Pie King is lounging on the giant pie wheel as he spins it. It spins for a moment before it slowly stops)

Star:”I’d like to solve the puzzle!” (The Pie King falls off the giant pie wheel laughing. Star laughs as the staff off-screen laugh too. Star turns to them shrugging and smiling sheepishly) “I like “Wheel of Fortune!”

•Moon Remembers

•Swim Suit

-(Behind the Scenes. Star, Marco and Tom are staring up at the giant crystal prison Globgor is in, but he’s not right now (cuz he’s CGI-ed in), so they’re just astonishingly staring up at the big empty crystal prop)

Marco:”How big is this f***ing thing!?”

•Ransomgram

-Ransomgram Monster:(singing and dancing) 🎶You stole our sword, so we stole your dragoncyclllllllllllll🎶 (stops singing and dancing to laugh at herself holding herself up by her knees. She turns to the staff off-screen) “I’m sorry, I’m sorry, can-can I try that again please?”

•Lake House Fever

•Yada Yada Berries

•Down by the River

-(Behind the Scenes. Toffee is sitting on a chair reading a script from for his upcoming cameo appearance in “Meteora’s Lesson” while holding a coffee mug in one hand and drinking from it. He’s only wearing his white shirt and black pants and matching shoes. Suddenly, the child actors that portray the Maizley kids, Manny and Mendel, run up to him grinning and stare intensively at him on either side. Toffee notices this and stares up from his script. The children continue to stare)

Toffee:”Can I help you?”

Mendel:”Hiiiiiiiiii Mr.Toffee” (rubs her arm up her other arm looking at the ground and then up at Toffee), “We’re huge fans of yours and we just wanted to meet the biggest actor on the show”

Manny:(points at Mendel) “She’s got a big crush on you!”

Mendel:(looks embarrassed then glares at Manny) “I do not!” (turns back to Toffee and shyly holds her hands behind her back and traces her foot on the ground in front of her looking down at it and then up at him) “Anyways, we were wondering if maybe you can help us go over our lines for our episode”

Toffee:”Well, I don’t know, I’m already going over my own lines for my own episode and-“

The Kids:(pressing their heads together with big eyes, cute smiles and clasping their hands together) “Pleeeeease” (they bat their eyes unsynchronizingly)

Toffee:(sighs and then miles) “Oh alright”

(the kids cheer and Manny runs off-screen. He comes back dragging a chair, places it next to Toffee, climbs up on it, pulls out his script for “Down by the River” and Mendel hands Toffee her script. Manny opens both scripts to a certain scene)

Manny:(to Toffee) “Ready!?”

Toffee:”Yes”

Manny:(clears his throat and reads his line) “Hey! You wanna bet I can scream really loud!?”

Toffee:(reads Rivers line from the script) “”No”, okay, so then Moon says-“ (gets interrupted by Manny screaming in his ear. Toffee was startled by it as it made him jump out of his chair and drop his coffee mug having it spill and break on the floor. He was covering his ears when he turned to Manny annoyed) “What was that!?”

Manny:(smiling) ”That was my line! I scream in Rivers ear!”

Toffee:”Yeah, but I wasn’t-“ (gets interrupted by Manny screaming again. Toffee cringes) “I wasn’t-“ (gets interrupted again by Manny screaming as he cringes again) “Now see here, I-“ (gets interrupted once again by Manny screaming as he once again cringes) “Will you st-“ (yet again he’s interrupted by Manny screaming as he cringes once more. Manny screams in-between pauses as Toffee cringes with it. Toffee groans and covers his ears as Manny’s continuous screaming gets louder from his pauses. Mendel pulls out a pan and spoon and starts banging them against each other while howling. Toffee is startled by that and turns to glare at Mendel screaming ) “WHAT’S WITH THE ONE WOMAN BAND!?”

Mendel:(screaming so Toffee can hear from Manny’s screaming) “IT’S THE SCENE WHERE MY FAMILY AND I MAKE LOUD NOISES TO WARD OFF THE HOOKMAN!” (she giggles) “IT DRIVES MOON CRAZY!”

Toffee:(exasperatedly) ”She’s not the only one!” (he sighs and slumps in defeat as Manny is still screaming in pauses as Mendel bangs her pan and spoon together howling. He walks off dejectedly as Manny jumps on his back continuing his screams and Mendel following him howling. We hear Toffee off-screen yell) “WHY DID I AGREE TO COME BACK TO THIS KIDS SHOW!?”

•The Ponyhead Show!

-Pony Head:(on the set of her characters Show-within-a-Show) “Okay, um, so when I said I wanted my own spin-off, THIS ISN’T WHAT I HAD IN MIND!”

-Eclipsa:(singing and playing her guitar as she’s magiced in the air by Star) 🎶Centuries from my home, Can't go back, so let's start some-🎶 (the harness that’s keeping her up for Stars magic breaks leaving her hanging by only one strap now) “Oh! Oh my!”

(the background music for Eclipsas song stops on a record scratch and Star, Pony Head (after spitting out the crystal cupcake prop), Marco, Kelly and Seahorse rush over and try to reach up to Eclipsa)

Marco:(jumping up and down) “I gotcha! I gotcha!”

Pony Head:”Hang on Eclipsa! I gotcha!” (flies up to the harness that’s wrapped around Eclipsa and tries breaking it free with her teeth. Seahorse flies up and joins in)

(the single harness now is slightly torn lowering Eclipsa down with her screaming)

Star:(fearfully) “Eclipsa!”

Eclipsa:(worrying) “Some one get me down!”

(Everyone tries to help Eclipsa and the camera pans to Toffee causally sitting in a chair wearing only his white shirt with a couple of buttons undone and his black pants and shoes while holding his coffee mug and next to him is Rosemary, the little girl who was the only one to like Eclipsas song, sitting on a chair leveled to Toffee sipping her juice box and both are staring up at the chaos of Eclipsas harness failure as people rush in to save her and we hear them murmur)

Toffee:(to Rosemary keeping his eyes on Eclipsa) “Think they’ll get her down?”

Rosemary:(while keeping her eyes on Eclipsa) “Not a chance”

(they click their drinks without looking and sip)

•Surviving the Spiderbites

•Out of Business

-Marco:(to the Quest Buy Sloth) “Hey! My Dude! We’re pros at these, uh, situati-“ (gets tripped on his back after doing a back flip by the “Baby Marco with Wheels for Hands” prop as it zooms by. Marco sits up groaning. He turns up to his left) “Janna!” (Janna comes onto the set with a remote control device laughing and makes the “Baby Marco with Wheels for Hands” prop circle around them. Marco groans at Janna)

•Kelly’s World

•Curse of the Blood Moon

-Tom:”Uh, Relicor says he’ll guide us to the Severing Stone, cuz he’s my grandpa” (sways his hips back and forth) pa-pa-pa-pa-pa-pa-“ (stops to laugh at himself) “I’m sorry! I’m sorry! It was just too funny! (laughs some more. Turns to the director off-screen and waves his hand dismissively) “Just-Just shot again, okay!”

(Take 2) Tom:”Cuz he’s my grandpa” (sways his hips back and forth) “pa-pa-pa-“ (stops again to laugh and holds up one finger facing the director off-screen) “One more time! One more time!”

(Take 3) Tom:”Cuz he’s my-“(is about to sway his hips back and forth, he stops to hold in his laugh, but after awhile, he bursts into laughter bending forward holding his stomach and tapping his foot. Star is annoyed and rolls her eyes groaning. Janna pulls out her iPhone playing with it and Marco sighs)

-(Star, Marco, Tom, Janna and Relicor are in the elevator. Tom is whistling and holding his hands together stretching them around. Star looks annoyed)

Star:”Tom!.....Tom!” (Tom accidentally hits Star in the eye with his stretching hands) “OW!” (Star covers her eye)

(everyone looks towards Star concerned)

Tom:(panicky) “Oh my God! I’m sorry! I’m sorry! I am so sorry! I didn’t mean to and-“

Star:”Damn it! Tom!”

(The staff come onto the set and hover around Star as we hear one say, “The medics on their way!”. Tom panics to himself and a bell rings signaling to stop rolling)

-(Behind the Scenes. Star and the gang are waiting for Vexicor to show up for the scene. Star is slouched down holding a hand to her head moaning silently, Marco has his arms crossed and is tapping his foot impatiently, Tom is looking worriedly at Star, Janna is laying on the couch playing on her iPhone, Relicor is flying in place and Abraxacan is in his tower resting his head on one hand and tapping his claws on the window sill)

Marco:(about Vexicor to the staff off-screen) “Is he here yet!?”

Staff Member Off-Screen:”No, not yet”

(Marco sighs impatiently)

Tom:(walks over to Star putting his hand on her shoulder) “Hey, is your eye okay?”

Star:(stares up at Tom sternly) “F*** off, Tom”

(Tom backs away slowly holding his hands up in front of him in fear. We hear a door open and slam as everyone on set looks towards the noise. We then hear foot steps and Vexicor in his demon costume comes onto the set holding up a fast food bag in one hand and a drink in the other)

Vexicor:”What! What! What! What’s everyone looking at!?” (slurps his drink)

Marco:”Dude! You went to get fast food!?”

Vexicor:(irritated) “Well why not!? You kids cleaned me out on the donuts, so I had to walk all the way to the restaurant” (gestures to his costume) “in this getup! Getting weird looks from strangers and I’m sweating my balls off in this thing and-“

Director Daron:(off-screen) “WAIT! WAIT! Hold up!” (everyone looks at the camera) “This could work!”

Star:”It can?”

Vexicor:”What!? Me and this scenario!?”

Director Daron:(off-screen) “Yeah! Yeah! Yeah! It’ll be funny! Okay places everyone! Let’s shoot this!”

(everyone gets into their positions for the new rewrite scene)

-(Star and Marco are wearing their formal outfits waltzing to the “Blood Moon Waltz” with red lighting. Suddenly, the music shifts to Lil Nas X ft.Billy Ray Cyruses remix song of “Old Town Road”. Star and Marco are startled by it and break apart)

Pony Head:(flies onto the scene screaming) “Okay! That is it! Where are those creepy twins!? Imma bust their heads!” (scans the area as the music plays) “I swear, I don’t care if I get sued for this! Those two are dead!” (she notices the music still playing) “CUT THE TRACK!” (“Old Town Road” stops on a record scratch as the lighting turns on to color. Pony Head groans and flies off. Star and Marco just awkwardly stare at each other from Pony Heads outburst)

Marco:”Well” (scratches the back of his head and then shrugs) “least it’s not “Despacito” (crookedly smiles)

(Star covers her mouth from laughing)

•Princess Quasar Caterpillar and the Magic Bell

-(Behind the Scenes. Janna (before CGI makes her a Cyclopes) is bouncing up and down with glee next to Quasar)

Janna:(pleadingly) “Do the thing! Do the thing! Please! Please! Please!”

Quasar:(laughs and playfully waves off a hand) “Oh C’mon!”

Janna:”Pleeeeeeeeease!” (holds up one finger) “Just this once!”

Quasar:(playfully rolls her eyes) “Oh okay!”

(Janna cheers clapping her hands)

Quasar:(clears her throat and gets into a starting position pose. She raises her hand in the air) “JUPITER STAR POWER! MAKE UP!” (gracefully twirls around while waving her hands in the air. Janna awes with joy)

•Ghost of Butterfly Castle

-(Moon is walking the hallway of the abandoned ruins of Castle Butterfly looking at the sewn tapestries on the walls. She suddenly stops and sneezes. The staff off-screen laugh as she smiles and sniffles)

Moon:”I’m sorry” (sniffles again) “It’s just so dusty in here that’s all”

•Cornball!

•Meteora’s Lesson

-(Behind the Scenes. Star is in Toffees huge dressing room putting on his mullet wig for his young characters self. She’s adjusting it in the mirror and starts doing poses with it. She does air guitar and makes guitar noises with it thrashing around. As she does that, she doesn’t notice Toffee walk in dressed in his young characters 80’s outfit while wearing a bald cap for the wig and carrying a coffee mug. He’s perplexed seeing Star goof around in his dressing room and wig)

Star:(singing) 🎶I love Rock n’ Roll! So put another dime in the jukebox, Baby! I love Rock n’ Roll! So come an’ take your time an’ dance with me-eeeeeeeeeeeeeeeee! YEAH!🎶 (she grabs a chair and smashes it on the ground. Then she goes down on her knees and holds both her hands up in a “Rock On!” sign) “THANK YOU! GOOD-NIGHT!” (sticks her tongue out “KISS” style)

Toffee:”Ahem!”

(Star breaks out of her “rock persona” and looks to see Toffee glaring at her. She quickly gets up grinning sheepishly. Keeping her eyes on Toffee, she dusts the broken pieces of the chair behind her under a lounge chair, scoots herself near his wig bust, removes his wig from her head, places it on the bust, brushes it down with her hands and takes a big step next to him. She giggles nervously then frantically zooms out the room. Toffee watches her leave and signs wearingly)

-(Toffee dressed as his young characters self is gripping Glossaryck in his hand and Meteora crawls over to Toffees leg. She starts pounding on it, but then stops and cuddles it cooing. Toffee chuckles and picks up Meteora in his other arm. He turns to the staff off-screen)

Toffee:(embarrassed) “Can we edit this so it looks like she’s attacking me?”

•The Knight Shift

•Queen-Napped

-Ransomgram Monster:(fearfully peaking from the door holding a hand full of envelopes) “It’s just the mail! Please don’t make me dance!” (the staff off-screen laugh. The Ransomgram Monster turns to them embarrassed and shrugs) “I’m not much of a dancer!”

•Junkin’ Janna

•A Spell With No Name

#svtfoe #svtfoe bloopers #svtfoe season 4 bloopers

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cakedecoratingsstuff · 2 years ago

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Buy from Reliable Suppliers Offering Extensive Range of Cake Pans for Baking

Renowned suppliers offer diverse range of cake pans available in different shapes and dimensions suitable according to one’s requirement. The high quality aluminium cools down quickly so one could use it again without any hassle. It is said that the pans are quite easy to clean and maintain. Furthermore, reputable companies provide bulk purchase options for home and commercial bakers.

Perks of Using Cake Decorating Tools:

Generally, people prefer purchasing tools from well-known cake decorating shop as they provide extensive range of designs, shapes, styles and equipments to achieve visually pleasing cake appeal. The inventory list begins from baking mats, mixing tools, piping bags, cake scrapers, piping tips, measurement, party embellishments and other baking accessories. Moreover, reliable suppliers offer air brush, pillows, flower making tools, ice pops, painting brushes and confectionery funnels.

Professional suppliers are knowledgeable enough to advice consumers over doubts and guide them on choosing appropriate baking supplies that will uplift overall cake appearance. These decorating tools also help with exploring new designs and styles that will bring out more creativity while attracting clients. All the baking and decorating tools are made from high quality material that provides durability as well as stability for longer usage.

Reputable companies also sell cake display products, turntable, ganache lid, and also different types of moulds-cutters to achieve attractive shapes. Additionally, they also provide frosting icing flavour and supplies to create attractive looking cake or cupcakes.

Benefits Of Premium Quality Baking Tools:

Packaging and display materials, including cake boards, can be purchased from trustworthy suppliers.

The decorations, flowers, and frosting in the code of conduct are all edible.

In addition, they provide tools made of aluminium alloy and long-lasting metals with non-stick coating, both of which enhance baking efficiency.

Foil chocolate wrap, bullet candles, and other foam shaped products are available in varying colours.

One should contact best suppliers if they want to buy baking equipments or visit their online portal.

Source

#cake pans #cake decorating shop

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deyzalee · 2 years ago

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Dear God,

Thankful and blessed today. I woke up late because its my day off. Mama posted pictured and videos of Justin because today is the 12th birthday of Jako. I told Mama to buy and bring Jollibee bucket chicken, with spaghetti pan, bucket fries and cake. As I saw Justin’s face is that, He is not comfortable getting along with Mama and Papa. Espi controlled them not to go in our house. Anyways, I scrolled my social media accounts, chatted my family and friends. I uploaded some photos at Google photos. I called Mama and we talked a lot regarding Jako. I pray that Jako’s heart and mind will remove those anger and jealousy towards us. May his mind enlighten with respect and trust. I ate cupcake. I washed my clothes and hanged them to dry. I cancelled again my appointment going to the company’s office due to my menstruation, and my napkin is too thin that’s why I bought thick napkin and used it right now. I ate piatos and drank my vitamins. Right now I am going to do self and skin care routine. I read few pages of the Bible. I will drink my medicines. Have mercy on us Oh God. Guide us always to the right path. Remove sickness, danger and negative things in our life. Answer our prayers in your perfect time. Thank you and I love you God.

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ajantafoodproductseo · 3 years ago

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How to make fresh strawberry cupcakes at home?

These delicious and easy-to-make cupcakes are moist, tender and totally addicting. These cakes are perfect for spring and summer. In this blog, we will list out step-by-step guide on how to make fresh cupcakes at your home.

Ingredients

220g All purpose flour

1 tsp of baking powder and baking soda from Ajanta Food Products

Pinch of food colour from Ajanta Food Products, which is one of the leading food colour suppliers in India. It offers ISI marked food colors that are manufactured in strict guidelines of BIS. It enhances the overall appearance of any cake or dessert, by adding just a pinch of it.

½ tsp Salt for flavor

170 g Butter

270g Sugar

2 tsp Vanilla extract from Ajanta Food Products

2 Eggs

115g Sour cream

½ cup Milk

200g Chopped strawberries

Note: you can buy Ajanta Combo of Baking Powder, Cocoa Powder, Custard Powder, Vanilla essence from flipkart. {https://www.flipkart.com/ajanta-combo-baking-powder-100gm-cocoa-50gm-custard-vanilla-flavor-20gm/p/itm25dcee8151fdf}. All the products are ISI mark and are made from high quality ingredients. This combo is perfect for making any cake. All these products are FSSAI approved and with ISI marked to ensure high standards of quality.

For the strawberry buttercream

200g Strawberries

280g Butter

600g Powdered sugar

½ tsp Vanilla extract from Ajanta Food Products

Salt to taste

Strawberries for decorating

Instructions

You should preheat oven to 176 C and prepare a cupcake pan with cupcake liners.

Combine baking powder and baking soda (Ajanta Food Products), flour, and salt in medium to large bowl.

Whisk the melted butter, sugar, vanilla extract and food colour from Ajanta Food Products in a large bowl. Ajanta Food Products is counted as one of the leading food color companies in India that offers ISI marked food colours to enhance the overall appearance of food item.

Set it aside

You should add egg, sour cream, and milk and whisk together until well combined.

Add the dry ingredients and whisk together but do not over mix.

Fill the cupcake liners a little more than half and bake it for 20 minutes.

Remove the cupcake when ready from the oven and place it on a cooling rack to cool.

For strawberry buttercream

Make the strawberry reduction to make the strawberry buttercream. Then add the strawberries to a food processor and puree until smooth. You should have about ¾ cups of puree to make this cake.

Cook over medium heat by adding the puree to a small sized saucepan.

Allow the mixture to come to a slow boil.

Pour into a large measuring cup and allow to cool to at least room temperature when the puree has thickened and reduced.

Add the butter to a large mixer bowl and beat until smooth

Carefully add about half of the powdered sugar and mix until smooth and well combined.

Add 4 strawberries reduction, vanilla extract and salt to the frosting.

Mix it well until well combined.

Add the remaining powdered sugar and mix well.

Add the additional reduction as needed to get the right consistency and flavor.

Pipe the frosting onto the cupcake.

Decorate it with a strawberry half, if desired

Serve at room temperature.

#Food Color Companies In India #Food Colour Suppliers in India

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a-dotrivenitupontop · 4 years ago

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[image ids; two screenshots. one reads ‘#op share then right now challenge’. the other says ‘#spill’. both are in grey writing. end id]

aight @kindaorangey @iamthedamndonutdrawcat you asked for it.

-on june the first michael wakes tori up at the crack of 12:00pm. he did it at midnight the first time but tori missed sleep so badly she cried into her diet lemonade. anyways when he wakes her up michael gives her a breakfast consisting of queer food puns. no matter how many times tori insists cupcakes aren’t a breakfast item michael will reply with ‘but cupcACEs are’. other foods are PANcakes with toppings the colour of the pan flag and diet lemoGAYde. michael will also add a card and a random flower where he totally did not jump dimensions to get one from the flower shop au heartstopper mini comic /s. tori pretends to hate it. but she doesn’t.

-a month or so before pride, michael was complaining about how he would go to pride if it didn’t irritate his sensory issues (ahem~ bonus autistic michael headcanon uvu). tori’s response? to buy him a bunch of material in the pan colours but slightly muted because bright colours? ew. tori knew what felt like (may i also serve you up an autistic tori headcanon? no? too bad~). she also got him some glasses that toned down colours, earbuds and an instruction guide on how to make certain clothes. michael couldn't really make a whole dress in that amount of time to his sadness. but he did make a cape that said ‘SUPER-PAN’ on it with a recolour of the superman logo in the middle. tori practically died when she saw it the first time /pos.

-michael couldn’t stop making jokes about his cape the entire parade. his favourite joke was ‘so then i said “no tori the superpan cape stays ON during sex!!”’. why? because it would always warrant a ‘michael im ace we don’t HAVE a sex life’ from tori in an exasperated but still slightly humoured tone.

-michael just so happened to meet raine sengupta at pride. they bonded over their over the top expressions (raine died her hair the pan colours) and their matching superpan capes. michael then proceeded to leave his girlfriend for a good thirty minutes to talk to raine.

-he also met rooney and the trio of raine, michael and rooney became known as the ‘SuperPans With The Plans’ even though rooney didn’t have a cape. what she did have instead was literal cooking pans which she banged a lot and received many ‘wtf...’s. but they were the pan colours so shush it counted.

-with michael’s cape coupled with tori’s reputation as ‘the phone kicking ace’ (as in really good at kicking phones), it became clear that no cops were needed at pride. not when they were practically superheroes themselves. yeah david made sure to stay as far away from the parade as he could.

-also tori wore a mask with the ace colours the entire time. because why not? it could keep her safe and gave her a really cool new gender. both michael and tori wore shirts in different colours that said ‘pan/ace and in a wlm/mlw relationship. still as queer as him’ with arrows that were supposed to be pointing to charlie who was supposed to walk between them. unfortunately they kinda definitely got separated so they just had to hope the people around them used he/him pronouns. also tori had a demiro flag painted on what you could see of her cheek because i have decided she’s also arospec (she identifies with her ace identity more so that’s why she’s more purple than green).

i have so many headcanons for michael and tori at pride wtf

#anyways this is beautiful if i do say so myself #and now im sad that covid ruined pride #covid is queerphobic /lh #tw food #food tw #tw sex mention #sex mention tw #tw police mention #police mention tw #tw caps #caps tw #ive probably made a whole bunch of typos #because this was really fun to write #goddamn i love sprolden

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ourchelseakitchen · 4 years ago

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Mix ‘n quit sourdough bread

Once you’ve got an active sourdough starter, you are literally bare minimum level of effort away from a crusty, chewy, tangy sourdough loaf with my no knead recipe adaptation.

I really do try not to be a sheep in commercial culture and consumerism. I try my best not to be susceptible to fast fashion and am trying to steer clear of investing in things I know will just end up in the rubbish the next time I move house. I had my hot moment with cupcakes just like everyone else baking on the internet but yes I do now see that cupcakes are lesser cakes (albeit easily distributable which gains points in corona times). That said, there’s no shame in jumping on the bandwagon if that bandwagon is sourdough starter. Or banana bread. Because those things are just great, and hello sourdough starter has been around for eternities and it ain’t going anywhere anytime soon. Starting your own sourdough starter is like the nuclear fission of bread baking - it feeds on itself! Sustainable! And that tang... my favourite flavour in the universe in the form of a bread vessel. Have I defended myself yet?

There are tons of resources out there already that will walk you through how to get your sourdough starter going. I recommend checking in with King Arthur Flour, whose guide I followed to make Nelly (sourdough starters have names, you know). Nelly’s been active for about five months now, and I usually bake a loaf fortnightly or once a week. The hubby and I have essentially eliminated buying bread from the bakery - I can’t even remember the last time we popped to Gail’s for a loaf!

I’m still working on a getting a range of sourdough bakes down, but there’s one recipe that I go back to every time I just want assurance that I’ll have some really good bread with no surprises. It just so happens that it’s also embarrassingly easy to pull together.

One or two days before I want bread, I mix the ingredients together in a bowl, flop it over on itself once every hour for a couple of hours (usually in between Friday afternoon Zoom calls - hello WFH perks!) and then stick it in the fridge anywhere from 24-48 hours until I’m ready to bake. Then I plop it into my dutch oven, let it rise a couple of hours, then into the oven she goes. Wild success, every time. And each week the flavour gets better and better - that’s the beauty of the funk!

My recipe is adapted from King Arthur Flour, and really the only difference is in the flours. I’ve been playing around with different combinations and think I’ve finally cracked it. KAF’s no knead recipe calls for straight up pure all-purpose flour, which is nice, but always ends up a bit like a country loaf. I wanted mine to have more of that quintessential sourdough chewiness. By swapping out some of the AP flour with strong bread flour, oh my friend... the world is ours. But why stop there? Go on and sub in some whole meal, too! The result is a chewy, nutty, tangy and crusty sourdough loaf. And you didn’t even have to knead it. Magic.

The other thing I absolutely must stress is the importance of the covered dutch oven. Your bread is only as good as its vessel. Without the ceramic, without the coverage, you just won’t get the crunchy crust.

Ingredients:

1 cup (227g) ripe (fed) sourdough starter

1 3/4 cups (400g) water, lukewarm

2 cups (240g) all-purpose flour

1 1/2 cups (180g) whole wheat bread flour

1 1/2 cups (180g) strong white bread flour

5g salt

Method:

Combine all the ingredients in a large mixing bowl, or a large food-safe plastic bowl.

Mix and stir everything together to make a sticky, tacky dough. When combined, cover it with plastic wrap and leave it to rest for 1 hour, preferably in a warm-ish corner of your kitchen.

Gently pick up the dough and fold it over on itself several times, then cover it and let it rise for another hour.

Repeat the rising-folding process one more time (for a total of 3 hours), folding it again after the last hour. Then, place the covered bowl in the refrigerator and leave it to rest for at least 24 hours (or up to 48 hours for best results)

When you're ready to make bread, turn the dough out onto a well-floured work surface and let it rest for 15 minutes.

Next, shape the dough to fit the vessel in which you’ll bake it: for example a log for a long covered baker, or a large boule for a round baker or Dutch oven. Place the shaped dough into the lightly greased or semolina-dusted base of the baker and cover it with the lid. The dough may not hold a shape very easily, and that’s ok - just place it as best you can into your prepared vessel (I usually line a Dutch oven with baking paper to make a nice boule).

Let the loaf warm to room temperature and rise for about 2 1/2 to 3 hours. It won't appear to rise upwards that much, but will relax and expand.

Place a shallow roasting pan near the bottom of the oven and start preheating the oven to 500°F half an hour before you’re ready to bake.

Just before baking, dust the loaf with a fine coat of flour and use a lame or a sharp knife to make one or several 1/2” deep slashes through its top surface.

Cover the baker with its lid and place it in the oven and carefully pour 1 cup of boiling water into the roasting pan before closing the door to create steam. Reduce the oven temperature to 450°F and bake the bread for about 35-40 minutes.

Remove the cover of the baker and bake the bread for 10 to 15 minutes longer, until the bread is deep golden brown and crusty.

Remove the bread from the oven and transfer it to a rack to cool completely.

Store leftover bread in a plastic bag at room temperature for several days; freeze for longer storage.

#serves: 1 large loaf #time: 12+ hr #lunch #dinner #brunch #bread #sourdougbread #sourdough

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The Best Cookbooks of Fall 2020

New cookbooks from Ina Garten, Vivian Howard, Yotam Ottolenghi, and more will restore some much-needed joy to cooking

For many of us, cooking has taken on a different role in our lives over the past six months. As restaurants closed, cooking — and cooking well — became essential even for those who previously spent little time in the kitchen. It also became a chore. At this point, six months into the pandemic, I’m impressed by anyone who still considers cooking a creative, joyful pastime, not just a means to food.

But here to change that is a stellar lineup of fall cookbooks, bringing with them new inspiration and new comforts, and, at last, a reason to enter the kitchen with excitement. There are anticipated titles from beloved culinary figures, whose time-saving guidance and easy meal upgrades feel especially welcome now. There are books from some of the restaurants we miss the most, offering recreations of their dishes and insights that make us nostalgic for the time before shutdowns. There are primers on international cuisines; books for the adept home cook that take a studied, even scientific approach to flavor; and books that reflect the trends of the moment, including baking books for the person who has spent hours perfecting their bread game as well as the one who feels the occasional urge to bake a cake to be eaten immediately.

I’m confident that even the most reluctant cook is sure to find at least one new cookbook among these 17 to dip a fork into. And for those for whom cooking never lost its luster, it’s a feast. — Monica Burton

One Tin Bakes: Sweet and simple traybakes, pies, bars and buns

Edd Kimber Kyle Books, out now

The philosophy of Edd Kimber’s One Tin Bakes is pleasingly minimalist: Invest in one good 9-by-13-inch aluminum pan — or “tin,” in British parlance — and bake everything in it. Kimber has published three other books since winning the inaugural season of The Great British Bake Off in 2010, but this is the first that’s themed around a specific piece of equipment, and by focusing on the versatility of a single pan, One Tin Bakes prioritizes simplicity for both novice bakers and those who already know their way around a stand mixer.

For the most part, these are not show-stopper, highly technical bakes — though some, like the “Giant Portuguese Custard Tart,” are impressive by nature. The recipes are unfussy, undemanding, and a pleasure to cook. They’re all sweet, with chapters spanning cakes, pies, breads, bars, cookies, and some no-bake desserts too. And while 9-by-13-inch sheets and slabs of baked goods are the stars of the book, Kimber’s collection also includes non-rectangular treats: rolled cakes, ice cream sandwiches, and babka buns, among others. Six months ago I might have described this book as a party baking companion — most of the recipes feed eight to 12 people — but parties are in short supply for the foreseeable future. That said, even without feeding my coworkers or friends, there is something so joyful (surface area, perhaps?) about pulling a magnificent rectangular pan of streusel-topped coffee cake or gigantic British scone from the oven. — Adam Moussa

Parwana: Recipes and Stories from an Afghan Kitchen

Durkhanai Ayubi with recipes by Farida Ayubi Interlink, out now

The story of Parwana, the popular Afghan restaurant in South Adelaide, Australia, has always been intertwined with history. Owners Zelmai and Farida Ayubi fled Afghanistan for Australia in 1987, during the Cold War, itself the result of hundreds of years of conflict. So it’s no surprise that the restaurant’s cookbook, written by Zelmai and Farida’s daughter Durkhanai Ayubi, would double as a history lesson. Interspersed between recipes are stories of the Silk Road, the Mughal empire, and the Great Game, which illustrate how because of trade, plunder, and cultural exchange, Afghan cuisine is both beloved and recognizable.

The book walks through classics like kabuli palaw, shaami kebab, and falooda (all of which, unlike so many restaurant dishes adapted to cookbooks, are incredibly achievable for the home cook) and demonstrate how Afghan cuisine both influenced and was influenced by nearly all of Asia. No matter what cuisine you’re most used to cooking, you’ll find a recipe, or even just a flavor, that feels familiar here. — Jaya Saxena

The Sourdough School: Sweet Baking: Nourishing the Gut & the Mind

Vanessa Kimbell Kyle Books, out now

The first thing to know about the sweets-focused follow-up to 2018’s The Sourdough School cookbook, the groundbreaking gut-health baking book by food writer and BBC radio host Vanessa Kimbell, is this: “It is not a book about baking,” she writes. “This is a book about understanding.” She’s right, sort of. It is not just a book about baking. It is, like its predecessor, a manifesto on the gut-brain connection — a guide to caring for the magical ecosystem within our own bodies, a fragile environment that, she says, our modern way of eating has ravaged, grimly affecting both our physical and mental health. It’s a book about science and bacteria and flour milling and fermenting and strategies for adjusting our lives in such a way to allow for four-day cupcake-making.

But then... it is also very much a book about baking. There are loads of delicious (if unabashedly healthy-looking) recipes with ingredients that prioritize your gut’s microbiome, everything from chocolate chip “biscuits” and Bangladeshi jalebis to swirly miso-prune danishes and a pudgy lemon-poppyseed cake with a hit of saffron. Nothing about these multi-day recipes is what anyone might call simple (I’ve never been so tempted to whip up my own couture flour blends), but Kimbell is as lovely a hand-holder as she is a writer, giving out lifelines like detailed schedules for each recipe, including the crucial pre-bake starter feedings so many other sourdough books leave out. She also is not above compromise, allowing for store-bought flours and dolling out assurances like, “if you are not into the scientific details, feel free to skip this entire section. I totally get just wanting to get on and bake.” A thorough reader, though, will be rewarded with a whole new way of thinking about the human body, along with a whole bunch of yummy new ways to indulge it. — Lesley Suter

The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico

Mely Martinez Rock Point, September 15

Mely Martínez comes to publishing by way of the old-school world of recipe blogging on her website, Mexico in My Kitchen. Martínez was born in Mexico and traveled throughout different regions as a teacher and again later in her life, learning from local women along the way, before eventually settling in the United States. After bouncing around recipe forums, she established the site in 2008 as a way to record family recipes for her teenage son. Through the internet, she reached a far wider audience of Mexican immigrants craving their abuela’s recipes. Now, her debut cookbook, The Mexican Home Kitchen, reflects that well-traveled savvy, but it’s forgiving, too, providing helpful tips on variations of recipes and alternative methods of food preparation or ingredients.

Martínez’s book is about the basics of Mexican home cooking; recipes include comfort foods like caldo de pollo dressed up with slices of avocado and diced jalapeño and special occasion meals like mole poblano. The recipes are simple enough for people just getting into Mexican cooking, but also have a nostalgic quality that will appeal to those who grew up with homemade arroz con leche or chicharrón en salsa verde. Flipping through The Mexican Home Kitchen, I remembered my own childhood visits with my stepmother’s family, where I would sit around the table with the many other grandkids swirling Ritz crackers in steaming bowls of atole. I turned to Martínez’s atole blanco recipe on page 178, and headed to the store for some masa harina, newly inspired. — Brenna Houck

Pie for Everyone: Recipes and Stories from Petee’s Pie, New York’s Best Pie Shop

Petra “Petee” Paredez Abrams, September 22

If you’re not a pie person, then clearly you’ve never had a slice of Petra Paredez’s black-bottom almond chess pie. Growing up in a baking and farming family (her parents started northern Virginia treasure Mom’s Apple Pie Company in 1981), Paredez has considerable pie-making expertise. In 2014, she and her husband, Robert Paredez, opened their Lower East Side shop Petee’s Pie Company on a shoestring budget, and today, the sweet, sunny cafe on Delancey Street is considered one of the best pie shops in New York City.

At the heart of Petee’s Pie, the goal is simple: a flavorful, flaky, tender crust and perfectly balanced ﬁlling. Pie for Everyone teaches readers how to achieve this at home. The book begins with foundational information (how to source ingredients, the tools to buy to make pie-making easier and more efficient) followed by chapters on crusts and crumbs and pie fillings. And while there are hundreds of ways to make pie, Paredez believes in the merits of a super-buttery crust. “If you only use one of my pastry dough recipes,” she writes, “I hope it’s my butter pastry dough.”

With recipes that are both sweet and savory (including quiches), Pie for Everyone covers the shop’s year-round signature pies, like maple whiskey walnut and chocolate cream, as well as seasonal favorites, like strawberry rhubarb and nesselrode, a New York specialty consisting of chestnut custard with black rum-soaked cherries. But whether you’re a fan of Petee’s Pie or you’ve never been, bakers and pie lovers will appreciate learning from Paredez, a baker for whom pie-making is a ribbon-worthy feat every single time. — Esra Erol

Modern Comfort Food: A Barefoot Contessa Cookbook

Ina Garten Random House, October 6

There are many cookbooks that you want to read more than cook from, but Modern Comfort Food: A Barefoot Contessa Cookbook is not one of them. In her 12th cookbook, Ina Garten, the queen of timeless, expertly tested dishes, shares 85 recipes for the kinds of comfort foods we’re craving more than ever. Dedicated home cooks may already know most of these unfussy foods by heart, but with Garten’s thoughtful techniques and guidance on how to find the best ingredients, dishes like chicken pot pie soup, baked rigatoni with lamb ragu, and skillet-roasted chicken with potatoes feel new and exciting. The skillet-roasted chicken and potatoes, for example, calls for a buttermilk marinade to make the bird juicy and moist, while potatoes are cooked with the chicken jus under the chicken, on the bottom of a hot skillet, to absorb extra chicken flavor, turning two humble ingredients into a fabulous dinner.

This being a Barefoot Contessa cookbook, it also comes with all the stories and aspirational photos (including many heart-melting pictures of Garten and husband Jeffrey) that have long inspired fans to want to live, cook, and eat like Ina. But, compared to Garten’s other books, Modern Comfort Food depicts the culinary star more as a loving neighbor who will bring you chocolate chip cookies on Sundays than the imposing queen of East Hampton. In the intro to this book, Garten admits that these days, she’s a little grumpier than usual (just like the rest of us), says it’s okay if we reach for a cold martini and a tub of ice cream for dinner, and reminds us once again how she managed to capture so many hearts over more than two decades as the Barefoot Contessa. — James Park

Good Drinks: Alcohol-Free Recipes for When You’re Not Drinking for Whatever Reason

Julia Bainbridge Ten Speed Press, October 6

A lot of people feel weird about drinking nowadays. Our spending habits show it, through products like low-ABV hard seltzers, chic nonalcoholic aperitifs, or just the ongoing popularity of sober months like Dry January. Author Julia Bainbridge understands the fluid nature of this type of sobriety, which is why she subtitled her book of spirit-free drinks as “for When You’re Not Drinking for Whatever Reason.” After all, you don’t need to eschew alcohol forever in order to enjoy a thoughtfully blended drink that isn’t trying to get you sloshed.

The drinks in Good Drinks are structured by the time of day you might enjoy them (brunch accompaniment, happy hour treat, aperitif), and are as complex and innovative (and labor-intensive) as anything at a fancy cocktail bar. They call for ingredients like black cardamom-cinnamon syrup, buckwheat tea, and tomato-watermelon juice, each of which get their own recipes. There’s even a whole recipe for a dupe of nonalcoholic Pimm’s (involving citus, rooibos tea, raspberry vinegar, and gentian root). The results are festive, celebratory drinks for any occasion, so the nondrinkers need not be stuck with cranberry juice and seltzer anymore. — JS

Ottolenghi Flavor: A Cookbook

Yotam Ottolenghi and Ixta Belfrage Ten Speed Press, October 13

It’s probably a good thing Yotam Ottolenghi’s new cookbook isn’t called Plenty 3 or More Plenty More, veering the chef’s cookbook oeuvre into Fast & Furious territory. But by the London chef’s own admission, that’s a good way to understand Flavor, his newest book, which like its Plenty predecessors focuses on vegetables and all the creative ways to prepare and combine them.

Co-written with Ixta Belfrage, a recipe developer in the Ottolenghi test kitchen, Flavor presents recipes from three perspectives. The “process” chapter explores specific techniques to transform vegetables, such as charring and fermenting. “Pairing” takes an angle that will sound familiar to Samin Nosrat fans, with recipes rooted in the perfect balance of fat, acid, “chile heat,” and sweetness. And “produce” focuses on the ingredients with such complex tastes, usages, and sub-categories that they deserve examination on their own: mushrooms, onions (and their allium cousins), nuts and seeds, and sugar in fruit and booze form.

The result, in typical Ottolenghi fashion, is multi-step, multi-ingredient, and multi-hued recipes whose promised flavors leap from the page — from cabbage “tacos” with celery root and date barbecue sauce to saffron tagliatelle with ricotta and crispy chipotle shallots. Chipotles and other chiles are actually in abundance here (as well as “a lime or two in places where lemons would appear in previous Ottolenghi books,” as the intro notes) thanks to Belfrage’s roots in Mexico City. Those flavors, as well as those from Brazilian, Italian, and multiple Asian cuisines (spy the shiitake congee and noodles with peanut laab), unite with the usual Ottolenghi suspects — za’atar, star anise, harissa, labneh — to make Flavor worth the look, even for the home chef who already has Plenty and Plenty More on the shelf. — Ellie Krupnick

Xi’an Famous Foods: The Cuisine of Western China, from New York’s Favorite Noodle Shop

Jason Wang with Jessica K. Chou Abrams, October 13

The debut cookbook from the New York City restaurant chain Xi’an Famous Foods is worth picking up whether or not you have slurped the restaurant’s hand-pulled noodles. This is a book on how to operate a food business — CEO Jason Wang outlines five lessons to know before diving into the business and strips away the glamor of running a restaurant empire. It’s also a food history of the flavors of Xi’an, China. With so many layers to appreciate, Xi’an Famous Foods is a prime example of what a restaurant cookbook can be.

Much of the book reads like a TV series. It’s broken into episodes covering Wang’s challenges, failures, and successes, from his life-changing move from Xi’an to a rural town in Michigan, to his nights out in New York City’s Koreatown, to taking over his father’s business, Xi’an Famous Foods. Interspersed with these anecdotes, there are recipes for the restaurant’s fiery, mouth-tingling dishes, including Xi’an Famous Foods’ famous noodle sauce (accented with salty and spicy flavors from black vinegar, oyster sauce, fennel seeds, and Sichuan peppercorns), along with techniques for making hand-pulled noodles paired with helpful illustrations and visual references. For avid home cooks who want a challenge, Xi’an Famous Foods also provides tips on putting together the best hot pot at home, and for those who are confused at Asian groceries, there’s a list of basic pantry items with flavor notes and how they are used in cooking. And whether it’s Wang’s personal connection to a dish or its wider history that draws you in, each recipe will broaden your knowledge and appreciation of Xi’an cooking. — JP

Coconut & Sambal: Recipes from my Indonesian Kitchen

Lara Lee Bloomsbury, October 13

In the introduction of her debut cookbook, Lara Lee writes that an overflowing generosity is central to Indonesian culture; meals are shared freely between neighbors and friends. This generosity fills the pages of Coconut & Sambal, each recipe heightening the sense that as a reader, you’ve been let in on something special.

Lee, who was born in Australia, didn’t spend time in Indonesia until later in life, so early memories of Indonesian cooking come from the trips her grandmother Margaret Thali — whom Lee lovingly refers to as Popo throughout the book — would take to Australia. Each of the cookbook’s chapter introductions is deeply researched: Some recount stories of Lee’s grandmother, and others focus on the Indonesia that Lee fell in love with as she traveled across the archipelago collecting stories and recipes for this book.

The recipes that fill Coconut & Sambal demonstrate that Indonesian cuisine cannot be painted with one brush. The food of the nation — made up of more than 15,000 islands — incorporates the sharp heat of chiles, the mellow hit of fermented shrimp, the sweetness of coconut in nearly every form, and always enough rice to go around. You’ll find curries fragrant with makrut lime leaf, ginger, and turmeric, and bright ceviches adorned with thinly sliced chiles, banana shallot, and palm sugar; I was particularly drawn to a fried chicken dish (page 142), its crisp shell smashed and laced with fiery sambal. Lee explains that recipes are typically passed down orally in Indonesian culture, which makes me even more grateful for these written ones. What Lee has given readers is a gorgeous document that sets in stone food traditions passed down through generations, as well as some she’s created herself. You’ll want to dedicate an evening to turning the pages of this book, planning out feasts of green chile braised duck, Balinese roasted pork belly, and perhaps some sticky ginger toffee pudding to top it all off. — Elazar Sontag

In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean

Hawa Hassan and Julia Turshen Ten Speed Press, October 13

Recipes are almost always the main attraction in a cookbook. But In Bibi’s Kitchen, written by first-time author Hawa Hassan in collaboration with veteran cookbook writer Julia Turshen, there’s so much to enjoy before you even get to the first recipe. The book focuses on dishes from eight African countries, linked by their shared proximity to the Indian Ocean and involvement in the region’s spice trade.

Each chapter, divided by country, starts with a brief history of the region and question-and-answer-style interviews with one of the bibis, or grandmothers, who call these places home. The answers to these questions find the grandmothers speaking about the meaning of home, the gender roles in their communities, and the importance of passing on food traditions. Each interview is as beautiful and varied as the recipes that follow: kadaka akondro (green plantains and braised beef) from the home of Ma Baomaka in Ambohidratrimo, Madagascar; digaag qumbe, a Somalian chicken stew rich with yogurt and coconut milk, served with sweet banana; kaimati, crisp coconut dumplings in an ambrosial cardamom syrup, this batch cooked in Ma Shara’s kitchen in Zanzibar, but popular all along the Swahili coast. A practical advantage of collecting recipes from home cooks is that these recipes are all approachable, most calling for fewer than 10 ingredients.

In many ways, In Bibi’s Kitchen breaks ground. It pays tribute to a part of the world that has been criminally overlooked by American publishers, sharing the stories of these African countries from the perspectives of home cooks who actually live there. The book is full of intimate portraits of the grandmothers in their kitchens, captured by Kenyan photographer Khadija M. Farah, who joined these women in their homes. The result of this collaborative and ambitious effort is a collection of heartwarming photos, tidbits of history, and, of course, plenty of mouthwatering meals. — ES

This Will Make it Taste Good: A New Path to Simple Cooking

Vivian Howard Voracious, October 20

Reading through Vivian Howard’s This Will Make It Taste Good is like reading a cookbook by your real or imagined North Carolinian best friend. The design itself is cheerful, full of 1970s serif fonts and colorful badges that are reminiscent of a children’s workbook. Dishes are photographed from above, in the same style as Alison Roman’s Dining In and Nothing Fancy, often showing Howard’s hands as they work away chopping herbs or spooning chowder. The A Chef’s Life host’s goal is simple: to teach home cooks that easy meals can be exciting rather than bland.

Howard’s intended audience is the time-crunched kitchen novice, though a more experienced cook will surely find some useful tips, as well. Each section is based around a recipe that can be prepped in advance and then used throughout the week in a multitude of dishes: Among the most promising are the “Little Green Dress,” a dressing with flexible ingredients that can gussy up anything from mussels to crackers to soft-boiled eggs; the “R-Rated Onions,” which you can keep in an ice cube tray in the freezer to use at your convenience; and the “Citrus Shrine,” i.e., preserved citrus that promises to elevate dishes like shrimp cocktail and rice pilaf — you can even use it in margaritas! In any time, This Will Make It Taste Good would be a great help to those of us who prefer recipes that look and taste more complex than they are to prepare. That it happens to arrive at a moment when we’re likely all sick of the contents of our fridges and our own culinary limitations is just a bonus. — Madeleine Davies

The Rise: Black Cooks and the Soul of American Food

Marcus Samuelsson with Osayi Endolyn Voracious, October 27

“Black food is not just one thing,” chef Marcus Samuelsson writes in the introduction to The Rise. “It’s not a rigidly defined geography or a static set of tastes. It is an energy. A force. An engine.” The cookbook that follows is an invigorating, joyous, and deeply nuanced illustration of the complexity of Black foodways, one that weaves together conversations about history, artistry, authorship, race, class, and culture with 150 recipes that incorporate ingredients and techniques from around the globe.

Each of the book’s recipes was created in honor of “someone who is illuminating the space we share,” as Samuelsson writes: chefs, artists, activists, authors, and historians, all of whom are profiled by the book’s coauthor, Eater contributor Osayi Endolyn. The recipes are organized to demonstrate how culinary rituals and traditions evolve according to time, place, and cook. In the first chapter, “Next,” for example, you’ll find food that speaks of forward-thinking innovation, such as baked sweet potatoes with garlic-fermented shrimp butter, created in honor of David Zilber, the former director of fermentation at Noma. (That butter, pureed with avocado, sweet soy sauce, and fresh thyme, is not only easy to make, but so good that you can be forgiven for eating it straight from the food processor.) “Migration,” the third chapter, speaks of the American South, with recipes like spiced lemon chess pie, broken rice peanut seafood stew, and Papa Ed’s shrimp and grits, named for Ed Brumfield, the executive chef at Samuelsson’s Harlem restaurant the Red Rooster.

The Rise doesn’t claim to be an encyclopedic compendium of Black cooking; instead, it’s a celebration, one that honors the past while looking ahead, challenging assumptions even as it feeds you well. — Rebecca Flint Marx

The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes

Nik Sharma Chronicle Books, October 27

Nik Sharma begins his second cookbook by explaining that we rely on a variety of senses and feelings when we eat: sight, sound, mouthfeel or texture, aroma, taste, and even our emotions and memories. These components make up what he refers to as the “Flavor Equation,” and this concept and the role it plays in everyday cooking is the guiding principle of his book of the same name.

Following a thorough and captivating science lesson on the equation, Sharma lays out seven chapters dedicated to basic tastes and flavor boosters — brightness, bitterness, saltiness, sweetness, savoriness, fieriness, and richness — each with its own set of recipes: pomegranate and poppy seed wings exemplify brightness, roasted figs with coffee miso tahini or hazelnut flan highlight bitterness, “pizza” toast for saltiness, masala cheddar cornbread in the sweetness section, and more. Through these achievable recipes, many of which rely mostly on pantry essentials, Sharma helps readers better understand how flavor works and how to use that to their advantage to become more confident home cooks. Whatever your skill level in the kitchen, with its more than 100 recipes, illustrated diagrams, and Sharma’s own evocative photography, The Flavor Equation is an engrossing guide to elevating simple dishes into holistic experiences. — EE

Time to Eat: Delicious Meals for Busy Lives

Nadiya Hussain Clarkson Potter, November 10 (originally published June 27, 2019)

Nadiya Hussain is just like you and me. That’s the guiding principle behind her public persona, her BBC Two cooking show Time to Eat (now on Netflix), and her cookbook Time to Eat: Delicious Meals for Busy Lives. “I know what it’s like to have just one head and one pair of hands,” the Great British Bake Off winner writes in the introduction of Time to Eat, a new stateside version of her U.K. cookbook of the same title. Her book, she promises, will help you become a smarter home cook in between chores and kids, thanks to heavy use of the freezer and other time savers.

On the page, that looks like tips for prepping and freezing, recipes that leave you with enough leftovers to make a second dish, and ideas for remixes and variations. There are more than 100 recipes, divided into breakfast, lunch, dinner, dessert, and basics. Many of these dishes may be unfamiliar to American audiences — hello, kedgeree and fish pie burgers! — but the instructions are as approachable as Hussain’s on-camera demonstrations. With enough variety to keep it interesting, balanced with dishes easy enough to work into your weekly rotation of meals, e.g., eggs rolled onto tortillas, Time to Eat offers something for any home cook looking for new ideas and time-tested, time-saving methods. — Jenny G. Zhang

Fäviken: 4015 Days, Beginning to End

Magnus Nilsson Phaidon, November 11

Last December, after more than a decade of acclaim, accolades, and meals rooted in seasonality and locally produced ingredients, Magnus Nilsson closed his restaurant Fäviken in Jämtland, Sweden. In the lead-up to the closing, he told the LA Times that he wanted to focus on the restaurant, not elegies or explanations. Now, the explanation has arrived in the form of Fäviken: 4015 Days, Beginning to End, Nilsson’s latest monograph with publisher Phaidon.

Although the book covers the lifespan of Fäviken, including lookbacks at the first title Nilsson published about the restaurant, it is not an elegy. There are no laments here, but rather a thorough catalogue of all the dishes that Fäviken served, ruminations about craft and haute cuisine and sustainability, and a long-awaited account of “Why Fäviken had to close, really.” The book contains recipes for many of the restaurant’s dishes — ranging from the simple berry ice to the more demanding “Scallop I skalet ur elden cooked over burning juniper branches,” with extensive headnotes — but its purpose is not as a cookbook. It is a tome (beautifully put together, as is typical for Phaidon) that is made for fans of Fäviken’s, of Nilsson’s, and more importantly, of the way of life he espouses, one that is passionate but measured.

That is best expressed in one of the book’s final essays, one dated May 12, 2020, in which Nilsson articulates gratitude that he was able to close his restaurant on his own terms, for Fäviken would not have survived the pandemic. “If one day some years from now I wake up in the morning and feel the same burning desire to run a restaurant that I felt for many years at Fäviken, I won’t think twice about it,” Nilsson writes. “But if that doesn’t happen, that’s okay too. There are many other things to do in life.” — JGZ

A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home

Melissa Weller with Carolynn Carreño Knopf, November 17

There are people who treat baking like a hobby and there are people who treat baking as a raison d’etre, a life’s purpose. Melissa Weller’s A Good Bake is for the latter, which shouldn’t surprise anyone considering Weller’s resume, which includes creating pastry for some of New York City’s most revered restaurants, such as Per Se, Roberta’s, and her acclaimed SoHo bagel shop, Sadelle’s. Before she became an expert baker, Weller was a chemical engineer, and as such, she tackles recipes with a scientific approach, getting the fermentation, proofing, and pH balance of her dough down to, well, a science.

If you’re a quarantine baker who’s mastered sourdough and is ready for the next challenge, consider Weller’s takes on NYC classics like chocolate babka, spelt scones with raspberry jam, and even traditional hot dog buns. A Good Bake will thrill bakers who rejoice in doing things the difficult way (but note that there are beautiful and detailed photos of her process to help guide ambitious bakers through the recipe). Of course, this means that failing will hurt all the more, considering the hours (or days, even!) of work that you’ve put into your bake, but success? It will taste all the sweeter... or more savory. It depends on your tastes, and Weller expertly caters to both. — MD

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New cookbooks from Ina Garten, Vivian Howard, Yotam Ottolenghi, and more will restore some much-needed joy to cooking

One Tin Bakes: Sweet and simple traybakes, pies, bars and buns

Edd Kimber Kyle Books, out now

Parwana: Recipes and Stories from an Afghan Kitchen

Durkhanai Ayubi with recipes by Farida Ayubi Interlink, out now

The Sourdough School: Sweet Baking: Nourishing the Gut & the Mind

Vanessa Kimbell Kyle Books, out now

The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico

Mely Martinez Rock Point, September 15

Pie for Everyone: Recipes and Stories from Petee’s Pie, New York’s Best Pie Shop

Petra “Petee” Paredez Abrams, September 22

Modern Comfort Food: A Barefoot Contessa Cookbook

Ina Garten Random House, October 6

Good Drinks: Alcohol-Free Recipes for When You’re Not Drinking for Whatever Reason

Julia Bainbridge Ten Speed Press, October 6

Ottolenghi Flavor: A Cookbook

Yotam Ottolenghi and Ixta Belfrage Ten Speed Press, October 13

Xi’an Famous Foods: The Cuisine of Western China, from New York’s Favorite Noodle Shop

Jason Wang with Jessica K. Chou Abrams, October 13

Coconut & Sambal: Recipes from my Indonesian Kitchen

Lara Lee Bloomsbury, October 13

In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean

Hawa Hassan and Julia Turshen Ten Speed Press, October 13

This Will Make it Taste Good: A New Path to Simple Cooking

Vivian Howard Voracious, October 20

The Rise: Black Cooks and the Soul of American Food

Marcus Samuelsson with Osayi Endolyn Voracious, October 27

The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes

Nik Sharma Chronicle Books, October 27

Time to Eat: Delicious Meals for Busy Lives

Nadiya Hussain Clarkson Potter, November 10 (originally published June 27, 2019)

Fäviken: 4015 Days, Beginning to End

Magnus Nilsson Phaidon, November 11

A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home

Melissa Weller with Carolynn Carreño Knopf, November 17

from Eater - All https://ift.tt/32cznPz via Blogger https://ift.tt/3m8Bxrt

#Blogger #cooking #Eater #food #recipes

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healthyworthyofficial · 5 years ago

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Sugar-Free Gluten-Free Orange Cupcakes — CRAZY blender recipe

This web page could comprise affiliate hyperlinks. Any commissions earned will assist my web site to stay free perpetually. (Full disclosure).

Sugar-free gluten-free orange cupcakes are straightforward to make a tasty deal with that may fulfill any low-carb candy tooth. Keep studying to see our secret trick to make these sugar-free and gluten-free cupcakes style like orange marmalade! Only 2g internet carbs per mini-cupcake!

Sugar-Free Gluten-Free Orange Cupcakes

These wholesome orange cupcakes may be able to eat in underneath 30 minutes. There are only some steps to observe and with the assistance of a meals processor, cupcake prep is fast and straightforward to scrub up. These cupcakes are scrumptious served heat with a dollop of whipped cream or sprinkled with sugar-free confectioners sugar. Leftovers may be saved within the fridge for as much as Four days or within the freezer for as much as 2 months then left on the kitchen bench to thaw or reheated all through the week for a couple of seconds within the microwave. LOW-CARB SWEET TREATS: Want to take pleasure in events AND keep on monitor? Get wholesome low-carb recipes you’ll LOVE – CLICK HERE

How To Make Easy Orange Cupcake Batter Making the cupcake batter is extremely easy with the assistance of a meals processor. Cut an orange into quarters and take away the seeds, then toss it in your meals processor. Blitz the meals processor till the orange is sort of pureed however nonetheless some items of orange peel. Next, add the remaining substances to your meals processor and pulse the batter till it's clean. You will nonetheless have the ability to see little items of orange, however there shouldn’t be massive items. More Low-Carb Dessert Recipes & Low-Carb Cake Recipes … Baking Sugar-Free Orange Cupcakes Now that your cupcake batter is completed it's time to separate your cupcakes and bake. Scoop the batter into your mini-cupcake pans. You can add mini-cupcake liners to your pan or grease the mini-cupcake tin. Either means will work. You ought to have the ability to get 24 mini-cupcakes from this recipe. If you run out of batter, use a spoon to switch a number of the batter out of your fullest cupcakes to the empty cups. To bake your cupcakes preheat your oven to 180C/350F. Once the oven is scorching place the cupcakes within the oven and bake for 15-20 minutes. You’ll know your cupcakes are accomplished when a skewer or fork may be eliminated cleanly from the centre of a cupcake. Read extra: The Ultimate Guide To Sweeteners Storing Orange Cupcakes The cupcakes might want to cool fully earlier than you'll be able to retailer any leftover cupcakes. When the cupcakes are fully cooled retailer them in an hermetic container or bag within the fridge for as much as Four days. Cupcakes may be reheated within the microwave if desired for 10-20 seconds. Sugar-Free Gluten-Free Orange Cupcakes Your complete household will love these wholesome mini-cupcakes. They are excellent eaten as is or gown your cupcakes up by sprinkling your favorite powdered sweetener excessive. Enjoy!

Sugar-Free Gluten-Free Orange Cupcakes (minis)

CRAZY secret blender recipe for Sugar-Free Gluten-Free Orange Cupcakes – these are so superb you HAVE to strive them. Prep Time10 minutesCook Time15 minutesTotal Time25 minutes Course: Cakes and desserts, Lunch packing containersDiet: Gluten Free, Grain free, LCHF, Low Carb, No Sugars, Wheat FreeDiet: Diabetic, Gluten FreeKeyword: Sugar-Free Gluten-Free Orange Cupcakes Servings: 24 Mini-Cupcakes Total Carbs: 3g Fibre: 1g IngredientsAlmond and Orange Flourless Cake InstructionsPlace the orange quarters (ensure that to take away and seeds) within the meals processor and utilizing the blade attachment, blitz till virtually pureed. It is sweet to see small items of orange peel within the last baking combine. Add all the opposite substances. Pulse till clean. Divide into 24 cupcakes. Bake at 180C/350F for 15-20 minutes. Test the centre with a clear fork or skewer to make sure they're cooked completely. Want to start out low-carb FAST?Grab your FREE 5-day meal plan, pantry information, buying record & tracker CLICK HERE Nutrition Facts Sugar-Free Gluten-Free Orange Cupcakes (minis) Amount Per Serving (1 Mini-Cupcake) Calories 78 Calories from Fat 54 % Daily Value* Fat 6g9%Sodium 40mg2%Potassium 46mg1%Carbohydrates 3g1%Fiber 1g4%Sugar 1g1%Protein 4g8% Vitamin A 72IU1%Vitamin C 3mg4%Calcium 39mg4%Iron 1mg6% * Percent Daily Values are based mostly on a 2000 calorie weight loss program. NEED MORE HELP?Ditch The Carbs PRO – your low-carb course PLUS the FAMOUS mini-challenges that cease you falling again into previous habits – JOIN US Cookbooks & Meal PlansTake the stress out of cooking, all of the assets you’ll ever want – SHOW ME Need assist, suggestions & methods?Join our pleasant SUPPORT GROUP to assist help and information you and your loved ones to dwell low-carb for all times! More recipes you might like: LOW-CARB SWEET TREATS: Want to take pleasure in events AND keep on monitor? Get wholesome low-carb recipes you’ll LOVE – CLICK HERE

!function(f,b,e,v,n,t,s) {if(f.fbq)return;n=f.fbq=function(){n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments)}; if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0'; n.queue=;t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e); s.parentNode.insertBefore(t,s)}(window, document,'script', 'https://connect.facebook.net/en_US/fbevents.js'); fbq('init', '389949918466211'); fbq('track', 'PageView'); Source link Read the full article

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itssauled · 5 years ago

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10 Best Pyrex Cupcake Pan

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anachef · 6 years ago

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Disney News This Week: What’s New at the Disney Parks and Resorts!

Happy weekend! Here’s all the Disney food news this week!

It’s time for another festival to start! Check out all the details on the 2019 Epcot Festival of the Arts, which started January 18 and runs through February 25, including FULL menus and lots of food photos! Be sure to check out our Best of the Fest!

Disneyland’s Lunar New Year is in full swing! Check out ALL the food photos from every booth here!

And we’re starting to see those Disney World Skyliner cables being tested with test gondolas! Thanks to Rob S. for sending this picture! You can also see a video of these in progress here on our instagram channel!

Skyliner Gondola Testing at Epcot’s International Gateway

We have a lot to share with you this week, so let’s jump right in…

Disney Food News

Peter Pan’s Flight has reopened at the Magic Kingdom.

Newest Krakatoa Souvenir Glass available at Trader Sam’s Grog Grotto.

We reviewed the new Chocolate Covered Raspberry Hearts in Disneyland.

The Annual Passholder exclusive Steamboat Willie Popcorn Bucket is sold out in Disneyland. We covered their arrival too!

Celebrate Valentine’s Day at STK Orlando in Disney Springs.

We’re celebrating Super Bowl Weekend with a huge sale at the DFB Store.

We checked out what’s new at Disney’s Animal Kingdom.

We reviewed Italian classics at Il Mulino at the Walt Disney World Swan.

Check out the updates coming to Mobile Order on both coasts.

AristoCrepes celebrated “Day of the Crepe” with a limited time special.

We shared photos and video of the Disney Skyliner gondola testing.

Check out the Mickey Premium Ice Cream Bar Cake at Amorette’s Patisserie.

We reviewed Loaded Fries and Loaded Mac ‘N’ Cheese at Chicken Guy! in Disney Springs.

Beaches and Cream is closing for a refurbishment this summer.

We checked out what’s new at Epcot.

A new Mickey Balloon Popcorn Bucket arrived in the Magic Kingdom.

Check out the Hot Diggity Dog of the Month at Casey’s Corner.

We shared when Tangaroa Terrace might reopen at Disneyland.

Check out our review of the Get Your Ears On specialty eats at Alien Pizza Planet.

We checked out the vegan cupcake at Sunshine Seasons in Epcot.

We spotted some cute door hangers at Disney World.

Check out the behind-the-scenes construction for Star Wars: Galaxy’s Edge.

We spotted a cute Alien Straw Clip at Disney’s Animal Kingdom.

New Star Wars: Galaxy’s Edge books will share more details of the new land. And even some hints about Oga’s Cantina!

New Minnie Donut Ears have arrived at Disney World. And they were part of a V.I.Passholder event.

Disney V.I.Passholder nights are returning to Epcot and the Magic Kingdom.

We spotted reusable shopping bags in Epcot, Disney World Resort Hotels, Disney’s Animal Kingdom, and Disney’s Hollywood Studios.

Star Wars Day at Sea and Marvel Day at Sea are returning in 2020.

We shared what’s new at Disney’s Hollywood Studios.

The Polite Pig is now selling bottles of its signature sauces.

We reviewed the Burning Love Churro at Disneyland.

You can celebrate Valentine’s Day with bacon at The Edison in Disney Springs.

We know when you can buy the new Trader Sam’s Dress and Zombie Head Purse.

Check out the new Disney Parks tumblers at Starbucks.

We shared what’s new at the Magic Kingdom.

We reviewed the new menu items at Kona Cafe at Disney’s Polynesian Village Resort.

We shared our review of the Bavarian Pretzel at Disneyland’s Get Your Ears On Celebration.

Check out the list of all the grocery stores selling the Mickey Ice Cream Bars.

We shared details on the new $12,000 World of Dreams VIP tour at Disney World.

Check out the new acts announced for the Garden Rocks Concert Series.

We checked out what’s new in Epcot.

A case of Hepatitis-A was confirmed at the Hoop-Dee-Doo Revue.

A new Outdoor Kitchen food booth was announced for the Epcot Flower and Garden Festival.

A new Disney Princess breakfast is coming to the Disneyland Hotel.

We shared details on the new (and sold out!) Steamboat Willie Popcorn Bucket.

We checked out what’s new at Disney’s Animal Kingdom.

We reported on gondola testing for the Disney Skyliner.

We reviewed the Get Your Ears on Afternoon Tea at the Disneyland Hotel.

We reviewed two new cookies for Disneyland’s Get Your Ears On Celebration.

The Walt Disney World Swan and Dolphin announced its Championship Package.

We reviewed dinner at Garden Grill in Epcot.

We spotted Disney food pillows!

New DFB YouTube videos: The Ultimate Guide to the 2019 Disney Dining Plan, 25 Disney World Snacks You Can’t Miss in 2019, 7 Disney World Resolutions for 2019, and 8 Ways Disney Stays Ahead of Their Competition.

New DFB Video — 25 Disney World Snacks You Can’t Miss in 2019

Have you subscribed to the DFB YouTube Channel? We’ve got FOUR brand new videos EVERY WEEK showcasing our adventures in Disney World and Disneyland! This week, we’re sharing our latest video — check it out — 25 Disney World Snacks You Can’t Miss in 2019 — and don’t forget to subscribe here.

youtube

Deal of the Week: A Super Bowl of Savings – Save 30% off Everything in the DFB Store

For this weekend only, we’re offering a SUPER BOWL OF SAVINGS at the DFB Store!

If you’ve been thinking about getting one (or more) of our guides, now’s the time to do it! HUGE savings and some extra time to drool over Disney food pictures, tips, deals, and discounts sounds like the perfect way to spend your weekend.

Just use promo code SUPERBOWL at checkout, and save 30% off of every product in the store.

From the 2019 DFB Guide to Walt Disney World Dining to the pre-order of the DFB Guide to the 2019 Epcot Food and Wine Festival — not to mention our detailed snack guides covering EVERY single park — these books are MUST reads.

Want Even Bigger Savings? Here’s How…

SAVE EVEN MORE with one of our best-selling Bundles. We’ve bundled our books together into the ideal package to save you the most money possible.

Since our bundles are already highly discounted, the extra 30% off makes them a steal.

And, we have a bundle for every need.

Looking for our DFB Guide, plus a more in depth look into the snacks in each park? Then our best-selling DFB Guide PLUS Snacks Bundle is for you. Looking for ALL of our DFB Guides in one Bundle? Check out our DFB Everything Bundle!

Also, keep in mind, when you pre-order our DFB Guide to the 2019 Epcot Food and Wine Festival (or our 2019 Holiday Guide), we’ll send you the new guide as soon as it is published — and you’ll receive the 2018 edition for FREE as an immediate download!

Enter promo code SUPERBOWL at checkout to receive 30% off of your entire DFBStore.com order.

DFB Reader Finds

If you find a fun new food — or other edible awesomeness — in or around Disney, share a photo with us on instagram, facebook, or twitter so we can add it to our DFB Reader Finds each Sunday.

We shared a growing list of grocery stores that are selling the Mickey Premium Ice Cream Bars, and DFB reader Rachel Mathew shared that she bought AN ENTIRE CASE of the ice cream bars! Now that’s dedication!

This is how you buy Mickey Ice Cream Bars!

This week shared the 25 Disney World snacks you can’t miss in 2019, and our Twitter friend Harley Amber shared HER list that she’s making up for her next trip: “Disney Food Blog inspiring me to write lists 499 days to go … so many snacks so little time!!”

Happy snacking!

Do you have a favorite Disney Food find? Share a photo with us on instagram, facebook, or twitter so we can add it to our DFB Reader Finds.

On to the Round-Up!

Mickey Fix shared this Disney Food Backpack that we’re IN LOVE with!

WDW for Grownups shared a review of dinner at the 50s Prime Time Cafe in Disney’s Hollywood Studios.

Disney Parks Blog shared a video of the Sugar Painting from the Epcot Festival of the Arts.

Buzzfeed shared a funny “which Disney Villain are you” food quiz.

Don’t Miss ANY Disney Food News! Join the DFB Newsletter to get all the breaking news right in your inbox! Click here to Subscribe!

What’s New Around Walt Disney World — January 23, 2017

The Year in Review: Top Disney News Stories of 2017

Disney Food News This Week: August 12, 2018

from the disney food blog http://bit.ly/2D4VOc0 via http://bit.ly/LNvO3e

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seanskeithley · 6 years ago

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Baby’s 1st Birthday Party Ideas and Planning Guide

Your Baby’s first birthday is the most important one ever—not just for your special little girl or boy, but also for you! You are the proud parent of your bundle of joy, but planning your child’s 1st birthday party can be incredibly stressful. YTE Events in Tampa has helped dozens of Moms and Dads make baby’s first birthday party memorable, fun, and completely stress-free! As the best entertainment solution in the Tampa Bay area, YTE has everything YOU need to plan the best one-year-old party!

Where do I have my child’s first birthday party?

The best place to host your baby’s birthday is at your home. Your home offers all the amenities that you, your baby, and your guests need:

Convenient location

Baby-proof surroundings

Changing table and diapers

Crib for emergency nap-time

High chair and baby furniture

Favorite baby toys

Comfortable & familiar environment

Is your house too small for your baby’s special day? Try asking your friends and family if you can host the party at their house—bonus points if their home is already baby-proof! Just be sure to put the correct address of the birthday party location when sending out your Baby’s 1st Birthday Party invitations!

When is a good time to host my baby’s 1st birthday?

As a parent, you KNOW that your baby is the boss when it comes to scheduling. When choosing a timeframe for baby’s party, take into account:

Nap time

Play time

Meal time

The best times to host your child’s first birthday are in the late morning (after breakfast but before lunch), or early afternoon so long as lunch is provided for your hungry friends and their ravenous kids.

Theme and Decoration for baby’s first birthday

Get ready to unleash your creative instincts! Your one year old won’t recall the decorations, but all your friends and all the photos certainly will! Some of the most popular themes for baby’s 1st birthday include:

Sock Money theme

Thomas the Tank Engine theme

Wild Animal theme

Rubber Ducky theme

Pink Elephant theme

Elmo or Cookie Monster theme

Little Man & Mustache theme

My Little Princess theme

ABC Alphabet theme

Where the Wild Things Are theme

Circus theme

Garden or Ocean theme

Rainbow party theme

Owl theme (Look Whoo’s One!)

Lady Bug or Bumblebee theme

Very Hungry Little Caterpillar theme

Of course, choosing a party theme based off your baby’s nursery works wonders too! You can also encourage your guests to dress accordingly to your party’s theme for beautiful, memorable photos and lifelong memories.

Best Entertainment for babies, toddlers, and parents

It doesn’t take much to entertain your 1 year old and their teething toddler friends—but it’s important to make sure that whatever “toys” you have lying around are baby-proof, stain-proof, and indestructible! Besides your typical Fisher Price toys, the best entertainment to have at your baby’s 1st birthday party are:

Pots, pans, and wooden spoons for musical melodies (or torture)

Foam Pool Noodles cut in half for harmless swordfights

Soft Plastic Balls inside an inflatable Swimming Pool or large Playpen (children absolutely LOVE this—and so do the adults!)

It is also a good idea to coordinate professional entertainment for your guests older than 3 years old. YTE Events has the best party entertainers in Tampa, and our skilled artists have been specially trained to handle all partygoers at baby’s 1st birthday:

Balloon Artist

Face Painter

Princesses and Super Heroes Characters

Letterbrush Artist (perfect for Garden or Ocean themed parties!)

Caricature Artist

Bubble Show performer

Don’t forget the photographer! You will want lots of photos from you and your baby’s super special day, so if you are not camera-savvy, YTE has professional photographers that will make baby’s 1st birthday unforgettable. Click here to submit a free, no obligation event request with Tampa’s top entertainers!

Food Options for one year old birthday party

You think your baby is a picky eater? Just imagine the picky palates of all the kids (and their adults companions) attending your baby’s first birthday. But do not fret—with all the baby parties that YTE Events has served, we know the best baby-approved food choices to serve at your party:

Pizza Cupcakes

In a greased cupcake pan, place refrigerated biscuit dough, pizza sauce, and cheese, and/or any other toppings such as pepperoni, spinach, or sausage. Bake at 350 degrees for 10-12 minutes, or until fluffy and gooey. Kids and adults will love ‘em!

Mini Corn Dogs

In a greased mini muffin pan, pour Jiffy Corn Muffin Mix along with a slice of a hotdog pressed in. Bake in a 400 degree oven for 10-15 minutes, or until golden brown. Try not to eat them all before the party guests arrive!

Rainbow Spaghetti

Taste the rainbow—literally! Using different Food Coloring colors, place 20 drops of one color + 2 tbsps of water in a large Ziplock bags (so 1 bag for Blue, 1 bag for Red, etc). After cooking the pasta of your choice and straining it, transfer equal amounts of pasta into each bag of food coloring; let sit for at least 2 minutes. Strain out the pasta again, and enjoy!

Peanut Butter and Jelly “Sushi” Rolls

Use rolling pin to complete flatten piece of bread. Spread 1 tbsp Peanut Butter and 1 tbsp of Jelly or Jam. Roll slice into a tight spiral, then cut into 4 pieces.

Banana Dogs

The healthy alternative to hot dogs! Line hotdog bun with peanut butter, place a small to medium sized banana inside, drizzle strawberry jelly on top, and watch the smiles commence! Cut into half or thirds for minimum waste and maximum YUM.

Deli Sandwiches & Wraps

Make them at home, or make things easy by picking up sandwich trays from your local supermarket Deli.

Pizza Delivery

With so many other things going on, sometimes it’s better to leave the fan-favorite food to the professionals. Order a bunch of cheese and pepperoni pizzas from your favorite pizza joint and appease the pickiest of eaters.

Snacks and Finger Foods are an absolute must at any party, especially your child’s first birthday. Popular snacks for baby parties include:

Animal Crackers

Especially awesome at Circus, Sock Monkey, and Wild Animal themed parties

Goldfish and Cheez-Its

Cheerios, Alpha-bits, or other cereal

Carrot, Celery, and Apple slices

Grapes

Skewer them to create caterpillars

Freeze grapes for fun chilly treats

Fun Fruit shapes

Use cookie cutters to cut out fun shapes in watermelon, cantaloupe, honeydew, and pineapple

Ants on a log

Celery, peanut butter, raisins, YUM

Pretzels and Chips, with Hummus and/or Vegetable Dip

And don’t forget the drinks! Be sure to supply enough water bottles, fruit juices, and adult beverages (along with plenty of ice!!) to keep you and your guests happy.

The perfect birthday cake for baby!

Picking the perfect cake for your baby’s first birthday is NOT a piece of cake! Your one year old’s birthday cake will undoubtedly be the most memorable one for years to come, so it will be difficult deciding which decorative dessert is right for you and your baby and your guests.

Main Birthday Cake:

Fancy 3 tiered cake that matches the theme of the party

2 tiered cake is less expensive but still fancy

Make-at-home cake (circular or rectangular) with colored frosting and/or fondant shapes

Baby cakes are small “wooden block” inspired cake squares, individually covered in fondant and individually decorated. 1 baby cake square yields 2 perfect triangle cake slices when cut diagonally.

Cupcakes and Cake Pops

Cupcakes are easy to make, easier to buy, easy to eat, and easy to clean up

Cake Pops are a perfect choice at baby’s first birthday party, providing the most MMMM and the least amount of waste and cleanup.

Cake SMASH!

Your baby is a master at destroying confectionery creations. Have a smaller, simpler cake ready for your one year old to smash and devour while capturing picture-perfect photos

You can make this doomed cake at home, or purchase a cheap round sacrifice at your local supermarket Bakery.

If you are a culinary wizard, or have a gifted friend or family member, you can create any of these tasty treats at home. For the challenged baker, your local supermarket has plenty of decadent options to choose from. And if money is not a problem, find a specialty bakery to transform the cake of your dreams into a reality!

If you are planning your Baby’s first birthday party, or know anyone looking for baby-approved entertainment for their party, send us an event request form and allow YTE to make baby’s 1st birthday the best one YET!

#Balloon Decorations #Event Decorations #Entertainment #Party and Event Ideas #Wedding Entertainment

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easyfoodnetwork · 4 years ago

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New cookbooks from Ina Garten, Vivian Howard, Yotam Ottolenghi, and more will restore some much-needed joy to cooking For many of us, cooking has taken on a different role in our lives over the past six months. As restaurants closed, cooking — and cooking well — became essential even for those who previously spent little time in the kitchen. It also became a chore. At this point, six months into the pandemic, I’m impressed by anyone who still considers cooking a creative, joyful pastime, not just a means to food. But here to change that is a stellar lineup of fall cookbooks, bringing with them new inspiration and new comforts, and, at last, a reason to enter the kitchen with excitement. There are anticipated titles from beloved culinary figures, whose time-saving guidance and easy meal upgrades feel especially welcome now. There are books from some of the restaurants we miss the most, offering recreations of their dishes and insights that make us nostalgic for the time before shutdowns. There are primers on international cuisines; books for the adept home cook that take a studied, even scientific approach to flavor; and books that reflect the trends of the moment, including baking books for the person who has spent hours perfecting their bread game as well as the one who feels the occasional urge to bake a cake to be eaten immediately. I’m confident that even the most reluctant cook is sure to find at least one new cookbook among these 17 to dip a fork into. And for those for whom cooking never lost its luster, it’s a feast. — Monica Burton One Tin Bakes: Sweet and simple traybakes, pies, bars and buns Edd Kimber Kyle Books, out now The philosophy of Edd Kimber’s One Tin Bakes is pleasingly minimalist: Invest in one good 9-by-13-inch aluminum pan — or “tin,” in British parlance — and bake everything in it. Kimber has published three other books since winning the inaugural season of The Great British Bake Off in 2010, but this is the first that’s themed around a specific piece of equipment, and by focusing on the versatility of a single pan, One Tin Bakes prioritizes simplicity for both novice bakers and those who already know their way around a stand mixer. For the most part, these are not show-stopper, highly technical bakes — though some, like the “Giant Portuguese Custard Tart,” are impressive by nature. The recipes are unfussy, undemanding, and a pleasure to cook. They’re all sweet, with chapters spanning cakes, pies, breads, bars, cookies, and some no-bake desserts too. And while 9-by-13-inch sheets and slabs of baked goods are the stars of the book, Kimber’s collection also includes non-rectangular treats: rolled cakes, ice cream sandwiches, and babka buns, among others. Six months ago I might have described this book as a party baking companion — most of the recipes feed eight to 12 people — but parties are in short supply for the foreseeable future. That said, even without feeding my coworkers or friends, there is something so joyful (surface area, perhaps?) about pulling a magnificent rectangular pan of streusel-topped coffee cake or gigantic British scone from the oven. — Adam Moussa Parwana: Recipes and Stories from an Afghan Kitchen Durkhanai Ayubi with recipes by Farida Ayubi Interlink, out now The story of Parwana, the popular Afghan restaurant in South Adelaide, Australia, has always been intertwined with history. Owners Zelmai and Farida Ayubi fled Afghanistan for Australia in 1987, during the Cold War, itself the result of hundreds of years of conflict. So it’s no surprise that the restaurant’s cookbook, written by Zelmai and Farida’s daughter Durkhanai Ayubi, would double as a history lesson. Interspersed between recipes are stories of the Silk Road, the Mughal empire, and the Great Game, which illustrate how because of trade, plunder, and cultural exchange, Afghan cuisine is both beloved and recognizable. The book walks through classics like kabuli palaw, shaami kebab, and falooda (all of which, unlike so many restaurant dishes adapted to cookbooks, are incredibly achievable for the home cook) and demonstrate how Afghan cuisine both influenced and was influenced by nearly all of Asia. No matter what cuisine you’re most used to cooking, you’ll find a recipe, or even just a flavor, that feels familiar here. — Jaya Saxena The Sourdough School: Sweet Baking: Nourishing the Gut & the Mind Vanessa Kimbell Kyle Books, out now The first thing to know about the sweets-focused follow-up to 2018’s The Sourdough School cookbook, the groundbreaking gut-health baking book by food writer and BBC radio host Vanessa Kimbell, is this: “It is not a book about baking,” she writes. “This is a book about understanding.” She’s right, sort of. It is not just a book about baking. It is, like its predecessor, a manifesto on the gut-brain connection — a guide to caring for the magical ecosystem within our own bodies, a fragile environment that, she says, our modern way of eating has ravaged, grimly affecting both our physical and mental health. It’s a book about science and bacteria and flour milling and fermenting and strategies for adjusting our lives in such a way to allow for four-day cupcake-making. But then... it is also very much a book about baking. There are loads of delicious (if unabashedly healthy-looking) recipes with ingredients that prioritize your gut’s microbiome, everything from chocolate chip “biscuits” and Bangladeshi jalebis to swirly miso-prune danishes and a pudgy lemon-poppyseed cake with a hit of saffron. Nothing about these multi-day recipes is what anyone might call simple (I’ve never been so tempted to whip up my own couture flour blends), but Kimbell is as lovely a hand-holder as she is a writer, giving out lifelines like detailed schedules for each recipe, including the crucial pre-bake starter feedings so many other sourdough books leave out. She also is not above compromise, allowing for store-bought flours and dolling out assurances like, “if you are not into the scientific details, feel free to skip this entire section. I totally get just wanting to get on and bake.” A thorough reader, though, will be rewarded with a whole new way of thinking about the human body, along with a whole bunch of yummy new ways to indulge it. — Lesley Suter The Mexican Home Kitchen: Traditional Home-Style Recipes That Capture the Flavors and Memories of Mexico Mely Martinez Rock Point, September 15 Mely Martínez comes to publishing by way of the old-school world of recipe blogging on her website, Mexico in My Kitchen. Martínez was born in Mexico and traveled throughout different regions as a teacher and again later in her life, learning from local women along the way, before eventually settling in the United States. After bouncing around recipe forums, she established the site in 2008 as a way to record family recipes for her teenage son. Through the internet, she reached a far wider audience of Mexican immigrants craving their abuela’s recipes. Now, her debut cookbook, The Mexican Home Kitchen, reflects that well-traveled savvy, but it’s forgiving, too, providing helpful tips on variations of recipes and alternative methods of food preparation or ingredients. Martínez’s book is about the basics of Mexican home cooking; recipes include comfort foods like caldo de pollo dressed up with slices of avocado and diced jalapeño and special occasion meals like mole poblano. The recipes are simple enough for people just getting into Mexican cooking, but also have a nostalgic quality that will appeal to those who grew up with homemade arroz con leche or chicharrón en salsa verde. Flipping through The Mexican Home Kitchen, I remembered my own childhood visits with my stepmother’s family, where I would sit around the table with the many other grandkids swirling Ritz crackers in steaming bowls of atole. I turned to Martínez’s atole blanco recipe on page 178, and headed to the store for some masa harina, newly inspired. — Brenna Houck Pie for Everyone: Recipes and Stories from Petee’s Pie, New York’s Best Pie Shop Petra “Petee” Paredez Abrams, September 22 If you’re not a pie person, then clearly you’ve never had a slice of Petra Paredez’s black-bottom almond chess pie. Growing up in a baking and farming family (her parents started northern Virginia treasure Mom’s Apple Pie Company in 1981), Paredez has considerable pie-making expertise. In 2014, she and her husband, Robert Paredez, opened their Lower East Side shop Petee’s Pie Company on a shoestring budget, and today, the sweet, sunny cafe on Delancey Street is considered one of the best pie shops in New York City. At the heart of Petee’s Pie, the goal is simple: a flavorful, flaky, tender crust and perfectly balanced ﬁlling. Pie for Everyone teaches readers how to achieve this at home. The book begins with foundational information (how to source ingredients, the tools to buy to make pie-making easier and more efficient) followed by chapters on crusts and crumbs and pie fillings. And while there are hundreds of ways to make pie, Paredez believes in the merits of a super-buttery crust. “If you only use one of my pastry dough recipes,” she writes, “I hope it’s my butter pastry dough.” With recipes that are both sweet and savory (including quiches), Pie for Everyone covers the shop’s year-round signature pies, like maple whiskey walnut and chocolate cream, as well as seasonal favorites, like strawberry rhubarb and nesselrode, a New York specialty consisting of chestnut custard with black rum-soaked cherries. But whether you’re a fan of Petee’s Pie or you’ve never been, bakers and pie lovers will appreciate learning from Paredez, a baker for whom pie-making is a ribbon-worthy feat every single time. — Esra Erol Modern Comfort Food: A Barefoot Contessa Cookbook Ina Garten Random House, October 6 There are many cookbooks that you want to read more than cook from, but Modern Comfort Food: A Barefoot Contessa Cookbook is not one of them. In her 12th cookbook, Ina Garten, the queen of timeless, expertly tested dishes, shares 85 recipes for the kinds of comfort foods we’re craving more than ever. Dedicated home cooks may already know most of these unfussy foods by heart, but with Garten’s thoughtful techniques and guidance on how to find the best ingredients, dishes like chicken pot pie soup, baked rigatoni with lamb ragu, and skillet-roasted chicken with potatoes feel new and exciting. The skillet-roasted chicken and potatoes, for example, calls for a buttermilk marinade to make the bird juicy and moist, while potatoes are cooked with the chicken jus under the chicken, on the bottom of a hot skillet, to absorb extra chicken flavor, turning two humble ingredients into a fabulous dinner. This being a Barefoot Contessa cookbook, it also comes with all the stories and aspirational photos (including many heart-melting pictures of Garten and husband Jeffrey) that have long inspired fans to want to live, cook, and eat like Ina. But, compared to Garten’s other books, Modern Comfort Food depicts the culinary star more as a loving neighbor who will bring you chocolate chip cookies on Sundays than the imposing queen of East Hampton. In the intro to this book, Garten admits that these days, she’s a little grumpier than usual (just like the rest of us), says it’s okay if we reach for a cold martini and a tub of ice cream for dinner, and reminds us once again how she managed to capture so many hearts over more than two decades as the Barefoot Contessa. — James Park Good Drinks: Alcohol-Free Recipes for When You’re Not Drinking for Whatever Reason Julia Bainbridge Ten Speed Press, October 6 A lot of people feel weird about drinking nowadays. Our spending habits show it, through products like low-ABV hard seltzers, chic nonalcoholic aperitifs, or just the ongoing popularity of sober months like Dry January. Author Julia Bainbridge understands the fluid nature of this type of sobriety, which is why she subtitled her book of spirit-free drinks as “for When You’re Not Drinking for Whatever Reason.” After all, you don’t need to eschew alcohol forever in order to enjoy a thoughtfully blended drink that isn’t trying to get you sloshed. The drinks in Good Drinks are structured by the time of day you might enjoy them (brunch accompaniment, happy hour treat, aperitif), and are as complex and innovative (and labor-intensive) as anything at a fancy cocktail bar. They call for ingredients like black cardamom-cinnamon syrup, buckwheat tea, and tomato-watermelon juice, each of which get their own recipes. There’s even a whole recipe for a dupe of nonalcoholic Pimm’s (involving citus, rooibos tea, raspberry vinegar, and gentian root). The results are festive, celebratory drinks for any occasion, so the nondrinkers need not be stuck with cranberry juice and seltzer anymore. — JS Ottolenghi Flavor: A Cookbook Yotam Ottolenghi and Ixta Belfrage Ten Speed Press, October 13 It’s probably a good thing Yotam Ottolenghi’s new cookbook isn’t called Plenty 3 or More Plenty More, veering the chef’s cookbook oeuvre into Fast & Furious territory. But by the London chef’s own admission, that’s a good way to understand Flavor, his newest book, which like its Plenty predecessors focuses on vegetables and all the creative ways to prepare and combine them. Co-written with Ixta Belfrage, a recipe developer in the Ottolenghi test kitchen, Flavor presents recipes from three perspectives. The “process” chapter explores specific techniques to transform vegetables, such as charring and fermenting. “Pairing” takes an angle that will sound familiar to Samin Nosrat fans, with recipes rooted in the perfect balance of fat, acid, “chile heat,” and sweetness. And “produce” focuses on the ingredients with such complex tastes, usages, and sub-categories that they deserve examination on their own: mushrooms, onions (and their allium cousins), nuts and seeds, and sugar in fruit and booze form. The result, in typical Ottolenghi fashion, is multi-step, multi-ingredient, and multi-hued recipes whose promised flavors leap from the page — from cabbage “tacos” with celery root and date barbecue sauce to saffron tagliatelle with ricotta and crispy chipotle shallots. Chipotles and other chiles are actually in abundance here (as well as “a lime or two in places where lemons would appear in previous Ottolenghi books,” as the intro notes) thanks to Belfrage’s roots in Mexico City. Those flavors, as well as those from Brazilian, Italian, and multiple Asian cuisines (spy the shiitake congee and noodles with peanut laab), unite with the usual Ottolenghi suspects — za’atar, star anise, harissa, labneh — to make Flavor worth the look, even for the home chef who already has Plenty and Plenty More on the shelf. — Ellie Krupnick Xi’an Famous Foods: The Cuisine of Western China, from New York’s Favorite Noodle Shop Jason Wang with Jessica K. Chou Abrams, October 13 The debut cookbook from the New York City restaurant chain Xi’an Famous Foods is worth picking up whether or not you have slurped the restaurant’s hand-pulled noodles. This is a book on how to operate a food business — CEO Jason Wang outlines five lessons to know before diving into the business and strips away the glamor of running a restaurant empire. It’s also a food history of the flavors of Xi’an, China. With so many layers to appreciate, Xi’an Famous Foods is a prime example of what a restaurant cookbook can be. Much of the book reads like a TV series. It’s broken into episodes covering Wang’s challenges, failures, and successes, from his life-changing move from Xi’an to a rural town in Michigan, to his nights out in New York City’s Koreatown, to taking over his father’s business, Xi’an Famous Foods. Interspersed with these anecdotes, there are recipes for the restaurant’s fiery, mouth-tingling dishes, including Xi’an Famous Foods’ famous noodle sauce (accented with salty and spicy flavors from black vinegar, oyster sauce, fennel seeds, and Sichuan peppercorns), along with techniques for making hand-pulled noodles paired with helpful illustrations and visual references. For avid home cooks who want a challenge, Xi’an Famous Foods also provides tips on putting together the best hot pot at home, and for those who are confused at Asian groceries, there’s a list of basic pantry items with flavor notes and how they are used in cooking. And whether it’s Wang’s personal connection to a dish or its wider history that draws you in, each recipe will broaden your knowledge and appreciation of Xi’an cooking. — JP Coconut & Sambal: Recipes from my Indonesian Kitchen Lara Lee Bloomsbury, October 13 In the introduction of her debut cookbook, Lara Lee writes that an overflowing generosity is central to Indonesian culture; meals are shared freely between neighbors and friends. This generosity fills the pages of Coconut & Sambal, each recipe heightening the sense that as a reader, you’ve been let in on something special. Lee, who was born in Australia, didn’t spend time in Indonesia until later in life, so early memories of Indonesian cooking come from the trips her grandmother Margaret Thali — whom Lee lovingly refers to as Popo throughout the book — would take to Australia. Each of the cookbook’s chapter introductions is deeply researched: Some recount stories of Lee’s grandmother, and others focus on the Indonesia that Lee fell in love with as she traveled across the archipelago collecting stories and recipes for this book. The recipes that fill Coconut & Sambal demonstrate that Indonesian cuisine cannot be painted with one brush. The food of the nation — made up of more than 15,000 islands — incorporates the sharp heat of chiles, the mellow hit of fermented shrimp, the sweetness of coconut in nearly every form, and always enough rice to go around. You’ll find curries fragrant with makrut lime leaf, ginger, and turmeric, and bright ceviches adorned with thinly sliced chiles, banana shallot, and palm sugar; I was particularly drawn to a fried chicken dish (page 142), its crisp shell smashed and laced with fiery sambal. Lee explains that recipes are typically passed down orally in Indonesian culture, which makes me even more grateful for these written ones. What Lee has given readers is a gorgeous document that sets in stone food traditions passed down through generations, as well as some she’s created herself. You’ll want to dedicate an evening to turning the pages of this book, planning out feasts of green chile braised duck, Balinese roasted pork belly, and perhaps some sticky ginger toffee pudding to top it all off. — Elazar Sontag In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean Hawa Hassan and Julia Turshen Ten Speed Press, October 13 Recipes are almost always the main attraction in a cookbook. But In Bibi’s Kitchen, written by first-time author Hawa Hassan in collaboration with veteran cookbook writer Julia Turshen, there’s so much to enjoy before you even get to the first recipe. The book focuses on dishes from eight African countries, linked by their shared proximity to the Indian Ocean and involvement in the region’s spice trade. Each chapter, divided by country, starts with a brief history of the region and question-and-answer-style interviews with one of the bibis, or grandmothers, who call these places home. The answers to these questions find the grandmothers speaking about the meaning of home, the gender roles in their communities, and the importance of passing on food traditions. Each interview is as beautiful and varied as the recipes that follow: kadaka akondro (green plantains and braised beef) from the home of Ma Baomaka in Ambohidratrimo, Madagascar; digaag qumbe, a Somalian chicken stew rich with yogurt and coconut milk, served with sweet banana; kaimati, crisp coconut dumplings in an ambrosial cardamom syrup, this batch cooked in Ma Shara’s kitchen in Zanzibar, but popular all along the Swahili coast. A practical advantage of collecting recipes from home cooks is that these recipes are all approachable, most calling for fewer than 10 ingredients. In many ways, In Bibi’s Kitchen breaks ground. It pays tribute to a part of the world that has been criminally overlooked by American publishers, sharing the stories of these African countries from the perspectives of home cooks who actually live there. The book is full of intimate portraits of the grandmothers in their kitchens, captured by Kenyan photographer Khadija M. Farah, who joined these women in their homes. The result of this collaborative and ambitious effort is a collection of heartwarming photos, tidbits of history, and, of course, plenty of mouthwatering meals. — ES This Will Make it Taste Good: A New Path to Simple Cooking Vivian Howard Voracious, October 20 Reading through Vivian Howard’s This Will Make It Taste Good is like reading a cookbook by your real or imagined North Carolinian best friend. The design itself is cheerful, full of 1970s serif fonts and colorful badges that are reminiscent of a children’s workbook. Dishes are photographed from above, in the same style as Alison Roman’s Dining In and Nothing Fancy, often showing Howard’s hands as they work away chopping herbs or spooning chowder. The A Chef’s Life host’s goal is simple: to teach home cooks that easy meals can be exciting rather than bland. Howard’s intended audience is the time-crunched kitchen novice, though a more experienced cook will surely find some useful tips, as well. Each section is based around a recipe that can be prepped in advance and then used throughout the week in a multitude of dishes: Among the most promising are the “Little Green Dress,” a dressing with flexible ingredients that can gussy up anything from mussels to crackers to soft-boiled eggs; the “R-Rated Onions,” which you can keep in an ice cube tray in the freezer to use at your convenience; and the “Citrus Shrine,” i.e., preserved citrus that promises to elevate dishes like shrimp cocktail and rice pilaf — you can even use it in margaritas! In any time, This Will Make It Taste Good would be a great help to those of us who prefer recipes that look and taste more complex than they are to prepare. That it happens to arrive at a moment when we’re likely all sick of the contents of our fridges and our own culinary limitations is just a bonus. — Madeleine Davies The Rise: Black Cooks and the Soul of American Food Marcus Samuelsson with Osayi Endolyn Voracious, October 27 “Black food is not just one thing,” chef Marcus Samuelsson writes in the introduction to The Rise. “It’s not a rigidly defined geography or a static set of tastes. It is an energy. A force. An engine.” The cookbook that follows is an invigorating, joyous, and deeply nuanced illustration of the complexity of Black foodways, one that weaves together conversations about history, artistry, authorship, race, class, and culture with 150 recipes that incorporate ingredients and techniques from around the globe. Each of the book’s recipes was created in honor of “someone who is illuminating the space we share,” as Samuelsson writes: chefs, artists, activists, authors, and historians, all of whom are profiled by the book’s coauthor, Eater contributor Osayi Endolyn. The recipes are organized to demonstrate how culinary rituals and traditions evolve according to time, place, and cook. In the first chapter, “Next,” for example, you’ll find food that speaks of forward-thinking innovation, such as baked sweet potatoes with garlic-fermented shrimp butter, created in honor of David Zilber, the former director of fermentation at Noma. (That butter, pureed with avocado, sweet soy sauce, and fresh thyme, is not only easy to make, but so good that you can be forgiven for eating it straight from the food processor.) “Migration,” the third chapter, speaks of the American South, with recipes like spiced lemon chess pie, broken rice peanut seafood stew, and Papa Ed’s shrimp and grits, named for Ed Brumfield, the executive chef at Samuelsson’s Harlem restaurant the Red Rooster. The Rise doesn’t claim to be an encyclopedic compendium of Black cooking; instead, it’s a celebration, one that honors the past while looking ahead, challenging assumptions even as it feeds you well. — Rebecca Flint Marx The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes Nik Sharma Chronicle Books, October 27 Nik Sharma begins his second cookbook by explaining that we rely on a variety of senses and feelings when we eat: sight, sound, mouthfeel or texture, aroma, taste, and even our emotions and memories. These components make up what he refers to as the “Flavor Equation,” and this concept and the role it plays in everyday cooking is the guiding principle of his book of the same name. Following a thorough and captivating science lesson on the equation, Sharma lays out seven chapters dedicated to basic tastes and flavor boosters — brightness, bitterness, saltiness, sweetness, savoriness, fieriness, and richness — each with its own set of recipes: pomegranate and poppy seed wings exemplify brightness, roasted figs with coffee miso tahini or hazelnut flan highlight bitterness, “pizza” toast for saltiness, masala cheddar cornbread in the sweetness section, and more. Through these achievable recipes, many of which rely mostly on pantry essentials, Sharma helps readers better understand how flavor works and how to use that to their advantage to become more confident home cooks. Whatever your skill level in the kitchen, with its more than 100 recipes, illustrated diagrams, and Sharma’s own evocative photography, The Flavor Equation is an engrossing guide to elevating simple dishes into holistic experiences. — EE Time to Eat: Delicious Meals for Busy Lives Nadiya Hussain Clarkson Potter, November 10 (originally published June 27, 2019) Nadiya Hussain is just like you and me. That’s the guiding principle behind her public persona, her BBC Two cooking show Time to Eat (now on Netflix), and her cookbook Time to Eat: Delicious Meals for Busy Lives. “I know what it��s like to have just one head and one pair of hands,” the Great British Bake Off winner writes in the introduction of Time to Eat, a new stateside version of her U.K. cookbook of the same title. Her book, she promises, will help you become a smarter home cook in between chores and kids, thanks to heavy use of the freezer and other time savers. On the page, that looks like tips for prepping and freezing, recipes that leave you with enough leftovers to make a second dish, and ideas for remixes and variations. There are more than 100 recipes, divided into breakfast, lunch, dinner, dessert, and basics. Many of these dishes may be unfamiliar to American audiences — hello, kedgeree and fish pie burgers! — but the instructions are as approachable as Hussain’s on-camera demonstrations. With enough variety to keep it interesting, balanced with dishes easy enough to work into your weekly rotation of meals, e.g., eggs rolled onto tortillas, Time to Eat offers something for any home cook looking for new ideas and time-tested, time-saving methods. — Jenny G. Zhang Fäviken: 4015 Days, Beginning to End Magnus Nilsson Phaidon, November 11 Last December, after more than a decade of acclaim, accolades, and meals rooted in seasonality and locally produced ingredients, Magnus Nilsson closed his restaurant Fäviken in Jämtland, Sweden. In the lead-up to the closing, he told the LA Times that he wanted to focus on the restaurant, not elegies or explanations. Now, the explanation has arrived in the form of Fäviken: 4015 Days, Beginning to End, Nilsson’s latest monograph with publisher Phaidon. Although the book covers the lifespan of Fäviken, including lookbacks at the first title Nilsson published about the restaurant, it is not an elegy. There are no laments here, but rather a thorough catalogue of all the dishes that Fäviken served, ruminations about craft and haute cuisine and sustainability, and a long-awaited account of “Why Fäviken had to close, really.” The book contains recipes for many of the restaurant’s dishes — ranging from the simple berry ice to the more demanding “Scallop I skalet ur elden cooked over burning juniper branches,” with extensive headnotes — but its purpose is not as a cookbook. It is a tome (beautifully put together, as is typical for Phaidon) that is made for fans of Fäviken’s, of Nilsson’s, and more importantly, of the way of life he espouses, one that is passionate but measured. That is best expressed in one of the book’s final essays, one dated May 12, 2020, in which Nilsson articulates gratitude that he was able to close his restaurant on his own terms, for Fäviken would not have survived the pandemic. “If one day some years from now I wake up in the morning and feel the same burning desire to run a restaurant that I felt for many years at Fäviken, I won’t think twice about it,” Nilsson writes. “But if that doesn’t happen, that’s okay too. There are many other things to do in life.” — JGZ A Good Bake: The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home Melissa Weller with Carolynn Carreño Knopf, November 17 There are people who treat baking like a hobby and there are people who treat baking as a raison d’etre, a life’s purpose. Melissa Weller’s A Good Bake is for the latter, which shouldn’t surprise anyone considering Weller’s resume, which includes creating pastry for some of New York City’s most revered restaurants, such as Per Se, Roberta’s, and her acclaimed SoHo bagel shop, Sadelle’s. Before she became an expert baker, Weller was a chemical engineer, and as such, she tackles recipes with a scientific approach, getting the fermentation, proofing, and pH balance of her dough down to, well, a science. If you’re a quarantine baker who’s mastered sourdough and is ready for the next challenge, consider Weller’s takes on NYC classics like chocolate babka, spelt scones with raspberry jam, and even traditional hot dog buns. A Good Bake will thrill bakers who rejoice in doing things the difficult way (but note that there are beautiful and detailed photos of her process to help guide ambitious bakers through the recipe). Of course, this means that failing will hurt all the more, considering the hours (or days, even!) of work that you’ve put into your bake, but success? It will taste all the sweeter... or more savory. It depends on your tastes, and Weller expertly caters to both. — MD from Eater - All https://ift.tt/32cznPz

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