#liana krissoff

[therealcoolfooddude]

(via Frittata) Here’s an opportunity to improvise and for kids to make a frittata that the whole household can enjoy.

[abramsbooks]

RECIPE: Lemon Pudding-Soufflé (from In Praise of Home Cooking by Liana Krissoff)

This was my mom’s go-to pudding-like dessert for a long time, and probably one of my all-time favorites. Fluffy “soufflé” topping a tart warm custard; it isn’t beautiful or fancy, but if you love lemon there are few better ways to enjoy it.

Serves 6

5 tablespoons (70 g) unsalted butter, at room temperature

1 cup (200 g) sugar

3 large egg yolks, plus

6 large egg whites

1/3 cup (75 ml) lemon juice

2 teaspoons finely grated lemon zest (from about 2 lemons)

¼ cup (45 g) all-purpose flour

1 cup (240 ml) half-and-half

Pinch of cream of tartar

PRACTICE SKILLS

Using an electric mixer

Folding beaten egg whites into a yolk mixture

Baking in a hot water bath (a bain-marie)—setting it up on the hot oven rack and pouring boiling water into the larger pan. Removing the bain-marie from the hot oven

Preheat the oven to 350°F (175°C). Find a deep 8-inch (20 cm) square baking dish (or a 2-quart round soufflé dish) and a larger baking dish or pan that the smaller dish fits into—a 9 by 13-inch (23 by 33 cm) one works well. Use about 1 tablespoon of the butter to very generously butter the smaller baking dish all the way up the sides. Set the small baking dish inside the larger dish. Put a kettle of water on to boil.

In a deep bowl, using an electric mixer with the beater attachments, beat the remaining butter and the sugar together until thoroughly combined. Beat in the 3 egg yolks one at a time, then continue beating until the mixture is pale yellow. Gradually beat in the lemon juice and zest, then the flour and half-and-half, scraping the side of the bowl a couple times so everything is smooth and well incorporated. Set aside.

Switch to a whisk attachment on the electric mixer. Put the 6 egg whites in a clean, dry, deep bowl. Whisk until foamy, then add the cream of tartar and continue to whisk until firm peaks form (when you lift the whisk, the whites should stand up straight in a peak and not flop over). Use a rubber spatula to stir about one-third of the whites into the egg yolk mixture, then add half of the remaining whites and gently fold them in until mostly combined. Fold in the remaining whites until just combined and no large clumps of whites remain in the batter. Scrape the batter into the buttered baking dish.

With potholders, carefully pull the center rack partway out of the oven. Place the small baking dish (in the large dish) on the rack and carefully pour hot water from the kettle into the large dish until it comes about 1 inch (2.5 cm) up the sides of the small dish. Gently slide the rack back into the oven and close the door. Bake for about 50 minutes, until puffed up and evenly browned on top. Remove both baking dishes from the oven, taking care not to spill the hot water, then lift the small dish onto a wire rack and let cool for 20 minutes. Scoop portions of the soufflé (and the soft pudding underneath) into dishes and serve warm.

Award-winning cookbook author Liana Krissoff presents an evocatively written ode to home cooking with all the guidance you need to perfect your own easy-to-master family recipes

Trusted cookbook author Liana Krissoff is back. Previously, she showed you fresh, clever canning recipes; modern slow-cooker recipes; and easy vegetarian crowd-pleasers. Now, Krissoff brings you In Praise of Home Cooking—fit for anyone looking to perfect the staples, parents who want to whip up something tasty, curious kids who want to learn grandma’s secret recipes, and everyone who has gotten tired of those absurdly labor-intensive recipes.

To Krissoff, developing resourceful habits and perfecting uncomplicated dishes––a pot of fluffy rice and one of creamy beans, a seared steak and a colorful salad––are integral to living with great pleasure, and so she shows us the way. Krissoff explores these simple but vital subjects—ranging from how to start a fire in a clearing in the woods to making a simple but celebration-worthy layer cake, and even remembering to make a mug of hot cocoa just because it’s the first cold, gray day of fall—reminding us that appreciating these moments is key to a life well-lived.

In this cookbook infused with memoir, there are charming step-by-step illustrations that demystify key kitchen skills, vibrant food photographs, and short essays that reveal keen insights gleaned from a life as a recipe tester, cookbook author, and mom interspersed among the recipes. The more than 85 recipes in this book are Krissoff’s essentials, perfected for your ease. They represent a chronicle of how she learned to cook but also of ongoing efforts to help her daughter develop a level of competence with improvisatory home cooking. From kneading your own yeasted bread dough to refining your classic tahini dressing, Krissoff brings you all the foolproof recipes you always wished you had, while offering insight into the meaning and beauty behind these simple moments.

For more information, click here.

[mariacallous]

vibing on your wave length but modern

Canning For a New Generation, by Liana Krissoff

I am always a little fascinated by canning, because it was not something that ever came up when I was a kid, and I don't think either of my parents and their families really did it (my great-grandma who lived in Tulare County would be the only one I would say for sure, and my mom's mom might have been another) simply because we were/are all urban and suburban bitches, and it's easier and quicker to just buy jars and cans of stuff from the store, and occasionally get something gifted from people who do can and jar and do other preserving.

[stylewithsubstance]

Poblano Casserole from Vegetarian for a New Generation by Liana Krissoff. This was delicious, despite the sauce. The sauce has a healthy dose of clove in it and it was too much. I toned it down by adding some other spices to make it a little more balanced but the clove was still too much. But the rest of the casserole was great—poblanos, cheese, eggy batter…nothing wrong with that. And the sauce was ok when eaten with everything else. If I make it again, I would leave out the clove and use some different spices. #poblanopeppers #casserole #dinner #homemade #cooking #delicious (at Oakland, California) https://www.instagram.com/p/CQpd5aZhluU/?utm_medium=tumblr

[rugessnome]

well, I just had some sort of mental picture of Hego Damask with Liana Krissoff's ...for a new generation books, probably mostly the Vegetarian for... under the circumstances

(which I adore but I haven't cooked much out of. idk--possibly my preferred cooking projects don't match up well with hers, even though so much sounds tasty that at least my eating curiosity isn't out of sync with it)

[topcookbooks]

Slow Cook Modern - Liana Krissoff & Rinne Allen https://books.apple.com/us/book/slow-cook-modern/id1216709718?uo=2&utm_source=dlvr.it&utm_medium=tumblr https://books.apple.com/us/book/slow-cook-modern/id1216709718?uo=2&utm_source=dlvr.it&utm_medium=tumblr

[topbooksindiet]

Vegetarian for a New Generation - Liana Krissoff & Rinne Allen https://books.apple.com/us/book/vegetarian-for-a-new-generation/id859424999?uo=2&utm_source=dlvr.it&utm_medium=tumblr https://books.apple.com/us/book/vegetarian-for-a-new-generation/id859424999?uo=2&utm_source=dlvr.it&utm_medium=tumblr

[itunesbooks]

Whole Grains for a New Generation - Liana Krissoff

Whole Grains for a New Generation Liana Krissoff Genre: Specific Ingredients Price: $14.99 Publish Date: February 1, 2013 Publisher: ABRAMS Books Seller: OpenRoad Integrated Media, LLC Delicious recipes, mouth-watering photos, and fresh, creative tips on cooking with amaranth, quinoa, and more.   With more than 150 ideas for breakfast and brunch, appetizers and small bites, salads, main dishes and side dishes, sweets, snacks, sundry baked goods, and more, this refreshingly modern cookbook features recipes that include whole grains like barley, buckwheat, corn, oats, quinoa, and wheat. While some of these recipes happen to be vegetarian, some vegan, and some gluten free, all of them have one common characteristic: great flavor.   Featuring ingredients that are readily available at your grocery store, Whole Grains for a New Generation shows how easy, delicious, and exciting whole grain cooking can be.   Says author Liana Krissoff in the Introduction, ��My cooking is inspired by all that’s flavorful, and I hope it serves as inspiration to you in turn.” http://dlvr.it/R1d1LJ

[twiceastasty]

Savory Spreads: Toms and Zukes

Savory Spreads: Toms and Zukes

The first savory spread I canned, from Liana Krissoff’s Canning for a New Generation, featured tomatoes and basil. It inspired me not only to evolve the recipe but also to make other spreads that feature vegetables. Krissoff’s book also showed me the advantages of incorporating fresh fruitinto these spreads. Pectin occurs naturally in fruits, and some fruits, like apples and oranges, have lots…

[luv-engineering]

UNDERWEAR JAM! Wonderful recipes - best cookbook I've bought in years. I must preface this review by saying that I am fortunate enough to live near Portland, Oregon, and we have access to the most amazing berries, cherries and other fruits here. Oregon is the largest producer of blueberries in the US, and it is an indigenous species related to rhododendrons and azaleas. Go to Amazon

Great Book I am a beginner canner and I was looking for a stockpot to water can. I downloaded a sample of the book and the author had me hooked right away, so I purchased the full version. Lianna Krissoff wrote this wonderfully and took any fear out of canning (botulism) that I had. She did this so well, that I opted to get a pressure canner instead of a stockpot. She clearly explained what causes foods that are canned to become contaminated, what is out of the canner's control and what we can control. The book is about 1/4 canning lesson and 3/4 recipes (which sound yummy and easy). For the book itself, I give 5 stars. Go to Amazon

Found a goldmine of home preserving information in this wonderful book! I thought I knew a lot about canning from when my mother "put up" produce - but I learned I had a lot of gaps in my information! Liana makes it so easy to understand the methodology of canning, and explains the various types of canning options that are available. No matter how much or little you may want to do, you will find the right resources in this wonderful book! I especially appreciated the instructions for preparing fruit preserves with very little or no sugar. Thanks, Liana, for taking the time to write this wonderful reference / recipe book! Go to Amazon

I was hoping to find some new or unexpected water ... I was hoping to find some new or unexpected water bath and pressure canning recipes, but most of the canning recipes in this book are very similar or identical to those you would find in all the basic canning guides from Ball or Kerr, and there are no pressure recipes. It also contains far more non-canning recipes than I expected. Go to Amazon

Canning Enjoyed it enough to buy a hard copy. I like the different recipes - things you wouldn't normally associated with canning. I can see I will be having fun this summer putting up a new variety of foodstuffs. Go to Amazon

Excellent Book! This is an excellent book with unique and modern recipes. As an experienced canner I have owned many recipe books over the years and this is one of only two go-to books (this and the ball guide to home canning and preserving). Frankly I am shocked by any poor reviews this book has received. All recipes appear to follow current guidelines for safe home canning and directions are simple enough for new canners. I also love her ideas for using your finished products (with recipes)! Go to Amazon

Unique flavors. An interesting variety of recipes. I made 2 or 3, as extra items on my canning repertoire, but they are not the type of items that my family would eat week after week, so for big batch canning, I stick to the classics. The recipes seemed to turn out as expected. Better in print than on the kindle. Go to Amazon

one of my favorite books! I have both the print and kindle versions of this delightful book and recommend it and Mes Confitures whenever I am asked for good canning recipes. Go to Amazon

Five Stars Bought for my daughters also I love this book Five Stars Five Stars Beautiful and excellent Two Stars Great book. Original, eclectic, clear, and DELICIOUS Five Stars

[vintagelaperle]

Slow Cook Modern By Liana Krissoff ❤ liked on Polyvore (see more recipes crock pots)

[dreadjayare]

Almond-Lemon Pistou Ingredients: • ⅔ cup (95 g) whole almonds • 1 cup (40 g) chopped fresh basil with tender stems • Grated zest and juice of 1 small lemon • ¼ cup (60 ml) grapeseed oil • ½ teaspoon Himalyan pink salt MORNING OR EVENING In a skillet or sauté pan over medium heat, toast the almonds, tossing frequently, until dark brown in spots, 3 to 4 minutes. Transfer to a plate and let cool. Put the basil, lemon zest and juice, oil, and salt in a mini food processor, add the cooled almonds, and pulse until finely minced and combined—it’ll be like pesto. Transfer to a small serving bowl. If doing this in the morning, cover and refrigerate, and bring to room temperature (if you have time) before serving. . . . . Inspired via Slow Cook Modern by Liana Krissoff 🎧: Metro Boomin - 6 Love {instrumental} *For The Full edit check my YouTube channel* #hulksmash #plantbased #vegan #vegetarian#cleaneating #foodporn #foodcoma #healthiswealth #electricfood #holistic #ital #chef #foodie #ayurveda #AyurvedicChef #RaRule #JayAre #locs #personalchef #iDothis #knowledgeofself #secretenergy #meditation #grateful (at Phoenix, Arizona)

[abramsbooks]

RECIPE: Chicken “Cobbler” (from Slow Cook Modern by Liana Krissoff)

While the natural recipe to put here would be chicken and dumplings, in which a soft, biscuit like dough is dropped directly onto the simmering chicken stew and then steamed until done, I like the version in my first slow cooker book so much I don’t even want to change it. But I think this cobbler is even better. The stew is a classic flour-thickened and cold-weather-vegetable heavy affair, and the topping—though you don’t even have to put it on top—is a contrasting fluffy, crusty cheddar biscuit.

This might seem like a complicated recipe, but it’s simpler than it looks. You can even substitute bakery-bought biscuits for homemade, or just leave them off and serve the hearty stew as is, perhaps with some good bread.

For the stew:

¼ cup (30 g) all-purpose flour, or more, if needed

Salt and freshly ground black pepper

2 pounds (910 g) well-trimmed boneless, skinless chicken thighs, each cut roughly in half

½ onion, diced

1 tablespoon schmaltz or olive oil

1½ cups (360 ml) chicken or turkey stock

2 carrots, diced

2 ribs celery, diced

1 Yukon Gold or peeled russet potato, diced

1 bay leaf

¼ cup (13 g) chopped fresh parsley

For the drop biscuits:

2½ cups (320 g) all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

4 tablespoons (55 g) unsalted butter, cut into pieces

4 ounces (115 g) extra-sharp cheddar cheese, shredded

1⅓ cups (315 ml) half-and-half or milk

In the morning: Brown the chicken and onion. If you have time, mix the biscuit dry ingredients and refrigerate.

In the evening: Finish and bake the drop biscuits. Thicken the stew, if needed.

MORNING

Start the stew: In the slow cooker, combine the flour, 1 teaspoon salt, and several grindings of pepper. Toss the chicken and onion in the mixture to coat. In a large skillet or sauté pan, heat the schmaltz over medium-high heat. When it shimmers, add half of the chicken and onion and cook, turning occasionally, until the chicken is golden on both sides, about 5 minutes total. Scrape into a bowl and brown the remaining chicken and onion mixture (it’s okay if some of the flour dredge remains in the cooker). Return all of the chicken and onion to the cooker. Pour ½ cup (120 ml) of the stock into the hot skillet, scraping up any browned bits, then pour the liquid into the cooker. Add the carrots, celery, potato, bay leaf, and the remaining 1 cup (240 ml) stock. Cover and cook on low for 8 hours.

MORNING OR EVENING

Start the drop biscuits: In a medium bowl, combine the flour, baking powder, and salt. Add the butter and pinch it in with your fingertips. Add the cheese and toss to combine. If doing this in the morning, put the bowl in the refrigerator.

EVENING

Finish the drop biscuits: Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Stir the half-and-half into the flour mixture until just incorporated—don’t overmix the dough. Drop six to eight mounds of the dough onto the prepared baking sheet. Bake until golden, 15 to 17 minutes.

Finish the stew: Fold in the parsley. Season the stew with salt and lots of pepper. If it’s very liquid, ladle some of the liquid into a bowl and whisk in 2 or more tablespoons flour, then gently stir it back into the stew.

Beloved for her fresh, modern canning recipes, Liana Krissoff is back with modern slow cooker recipes that are sophisticated, full of flavor and spice, and thoughtfully designed for those who wish to use their slow cookers on weekdays, when they can leave the Crock-Pot on all day.

In Slow Cook Modern, Krissoff shares more than 150 recipes, including quick, fresh side dishes created for the adventurous home cook. All the slow cooker recipes are true 8-hour dishes, so you can actually prepare each dish in the morning and finish it quickly when you get home. The goal is to help people make complete meals with ease: Tarragon and Crème Fraîche Chicken with Cranberry-Orange Wild Rice, Curried Pork Loin with Roasted Squash and Scotch Bonnet Sauce, and more. Filled with recipes using real, fresh ingredients, Slow Cook Modern allows busy people with eclectic tastes to come home to a nourishing meal every night of the week.

For more information, click here.

[chelseajmartin]

Dreaming of summer: home canning

Now is the perfect time to start thinking about canning the bounty that comes out of the backyard garden during the coming growing season. Alright, I might be jumping the gun, but better to be prepared than trying to find supplies at the last minutes or realizing I didn't grow enough or the right food to can.

The reality is just about anything can be canned. I'm personally looking forward to canning my own salsa; made with onions, tomatoes, peppers, and garlic from right out of the garden! I've also had a great tomato vegetable "sauce" that included zucchini, summer squash, tomatoes and hot peppers that can be added to a traditional tomato sauce for pasta or poured right over pork chops or chicken and baked. I want to try my hand at taking some the fruit we find at the farmers market and turning it into low sugar jam and stewed fruit.

My motives for canning are probably not the same as most people. Sure saving money, eating better quality canned goods, preserving homegrown food to be consumed off season are all great reasons to can. I, on the other hand, just want to be reminded of the coming summer every time I break into a jar of tomatoes. Not to mention the fact I really like mason, ball, and kerr canning jars.

So, as winter drones on in the heart of Michigan, I'll be contemplating how much food to grow, how I'm going to find time to preserve all the food I want to have for the winter, and doing some serious reading. I've picked out "Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry" by Liana Krissoff to start sifting through.

I've also read the posts below to get an understanding for what others are doing in their canning process and what they are choosing to can. Family members also seem to be great resources. My Grandma has all kinds of tips and tricks for successful food preserving, along with my Mom and Aunt. Hopefully come July, I'll have some great recipes, pictures, and experiences to share.

What other people have to say about canning:

Yes, You Can from Good.is

Tuesday Tip: Canning Made Easy from Life with a Possum

Do the Can-Can! Pickles & Lavender Lemon Jelly from Pie Bird

Canning from Big Dreams for a Simple Life

[abramsbooks]

RECIPE: Chicken in Shortcut Mole (from Slow Cook Modern by Liana Krissoff)

Serve with spinach and garlic rice (recipe below)

I’ve made wonderfully complex mole sauces that required several rounds of straining and blending and three solid days in the kitchen to complete, and I’ve used bottled store-bought mole that was convenient but nothing to write home about flavor-wise. This, I think, is a compromise between the two: It has exactly what I want in a mole (a little heat, bitterness, a slight sweetness, a silky texture, and, if you use the hoja de santa, a subtle herby fragrance), but is much less work than you’d expect.

In the morning: Rehydrate and puree the chiles and sauce ingredients. In the evening: Add the cookies and puree again.

4 pounds (1.8 kg) bone-in chicken thighs, skin pulled off and excess fat trimmed

2 ounces (55 g) dried guajillo chiles (about 8), stemmed and broken into pieces

6 dried chiles de árbol, stemmed

3 cups (720 ml) boiling water

2 tablets Abuelita Mexican chocolate (see Notes)

½ cup (120 ml) unsweetened peanut butter

½ onion, chopped

3 cloves garlic, chopped

2 teaspoons salt, or more to taste

Palm-size piece dried hoja santa (optional, see Notes)

6 to 8 plain Maria cookies (see Notes)

Avocado, lime, and queso fresco (optional, for serving)

MORNING

Put the chicken in the slow cooker.

Put the dried guajillos and chiles de árbol in a blender and pour the boiling water over them. Let soak for at least 10 minutes, until the chiles are softened. Add the chocolate, peanut butter, onion, garlic, salt, and hoja santa, if using, and puree until very smooth.

Set a finemesh sieve over the cooker and pour in the chile puree, pushing the puree and liquid through with a spatula; discard the bits of skin and seeds in the sieve. Turn the chicken to coat with the sauce.

Cover and cook on low for 8 hours.

EVENING

Turn the cooker to high. Using a slotted spoon, transfer the chicken to a bowl (pull out and discard the bones, if you’d like).

Using an immersion blender, puree the sauce again, crumbling in the cookies, until very smooth. Add enough cookies to thicken and sweeten the mole to your liking. Season with more salt, if needed, then return the chicken to the mole and serve.

NOTES

You can find Abuelita in most supermarkets, either in the Mexican foods section or with the hot chocolate and cocoa mixes.

Hoja santa is an herb that adds a mild anise flavor to simmered sauces like this one; look for it in Mexican grocery stores.

Crisp, bland, lightly sweetened Maria cookies (sometimes labeled “Marie biscuits”) are readily available in most supermarkets, with the Mexican foods.

Spinach and garlic rice

1½ cups (275 g) long-grain white rice

4 ounces (115 g) spinach

1 cup (40 g) chopped fresh cilantro (optional)

1 tablespoon olive oil

2 cloves garlic, chopped

¾ teaspoon salt

Rinse the rice well in a sieve under running water and set aside to drain.

Put the spinach, cilantro, and 2 cups (480 ml) water in a blender and puree until fairly smooth.

In a 2-quart (2-L) saucepan, heat the oil over medium-high heat. When it shimmers, add the garlic and cook, stirring, until golden, about 1 minute. Add the rice and stir for 30 seconds, then add the salt and the spinach mixture, scraping as much of it from the blender as you can. Stir well and bring to a boil over high heat. Stir again, cover, and cook on the lowest heat for 15 to 20 minutes, until the rice is tender (check after 15 minutes; much of the spinach will have floated to the top, but that’s fine—just dig a few grains out with a fork to test them). Remove from the heat and let stand for 3 minutes, then fold and fluff with a spatula or fork and serve.

Beloved for her fresh, modern canning recipes, Liana Krissoff is back with modern slow cooker recipes that are sophisticated, full of flavor and spice, and thoughtfully designed for those who wish to use their slow cookers on weekdays, when they can leave the Crock-Pot on all day.

In Slow Cook Modern, Krissoff shares more than 150 recipes, including quick, fresh side dishes created for the adventurous home cook. All the slow cooker recipes are true 8-hour dishes, so you can actually prepare each dish in the morning and finish it quickly when you get home. The goal is to help people make complete meals with ease: Tarragon and Crème Fraîche Chicken with Cranberry-Orange Wild Rice, Curried Pork Loin with Roasted Squash and Scotch Bonnet Sauce, and more. Filled with recipes using real, fresh ingredients, Slow Cook Modern allows busy people with eclectic tastes to come home to a nourishing meal every night of the week.

For more information, click here. 

[abramsbooks]

RECIPE: Hearty Sweet Potato and Chickpea Stew with Sweet Spices (from Slow Cook Modern by Liana Krissoff)

Serve this with almond-lemon pistou—scroll for the recipe!

You’ll have a little leftover spice blend—save it and use it to season roasted vegetables or as a rub for grilled chicken or steak.

In the morning: Brown the onion, garlic, and spices. In the evening: Serve.

1 tablespoon olive oil

1 onion, chopped

Salt

2 cloves garlic, chopped

4 teaspoons sweet spice blend (see Note), or more, if needed

3 sweet potatoes (about 1½ pounds/680 g), peeled and cut into ¾- to 1-inch (2- to 2.5 cm) pieces

2 russet potatoes (about 14 ounces/400 g), peeled and cut into ¾- to 1-inch (2- to 2.5 cm) pieces

1 (14- to 15-ounce/400- to 430-g) can chickpeas, drained and rinsed, or about 1½ cups cooked and drained

2 tablespoons tomato paste

3 cups (720 ml) vegetable stock or water

Morning

In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the onion and a pinch of salt and cook, stirring occasionally, until the onion is nicely browned, about 7 minutes. Add the garlic and stir for 1 minute. Add the spice blend and stir for 15 to 30 seconds, until very fragrant and deep brown, then scrape into the slow cooker. Pour ½ cup (120 ml) water into the hot skillet, scraping up any browned bits, then pour the liquid into the cooker. Add the sweet and russet potatoes, chickpeas, tomato paste, stock, and ½ teaspoon salt. Cover and cook on low for 8 hours.

Evening

Add more salt, if needed, and stir gently; the sweet potatoes will break up a bit and thicken the stew. Serve.

NOTE: To make the spice blend, combine the following in a cup with a fork: 2 teaspoons sweet paprika; 1 teaspoon each of ground coriander, ground cardamom, ground ginger, and ground cinnamon; ½ teaspoon freshly ground black pepper; ¼ teaspoon turmeric; ¼ to ½ teaspoon ground cayenne (to taste).

RECIPE: Almond-lemon pistou

⅔ cup (95 g) whole almonds

1 cup (40 g) chopped fresh basil with tender stems 

Grated zest and juice of 1 small lemon

¼ cup (60 ml) olive oil

½ teaspoon salt

Morning or Evening

In a skillet or sauté pan over medium heat, toast the almonds, tossing frequently, until dark brown in spots, 3 to 4 minutes. Transfer to a plate and let cool. Put the basil, lemon zest and juice, oil, and salt in a mini food processor, add the cooled almonds, and pulse until finely minced and combined—it’ll be like pesto. Transfer to a small serving bowl. If doing this in the morning, cover and refrigerate, and bring to room temperature (if you have time) before serving.

Beloved for her fresh, modern canning recipes, Liana Krissoff is back with modern slow cooker recipes that are sophisticated, full of flavor and spice, and thoughtfully designed for those who wish to use their slow cookers on weekdays, when they can leave the Crock-Pot on all day.

In Slow Cook Modern, Krissoff shares more than 150 recipes, including quick, fresh side dishes created for the adventurous home cook. All the slow cooker recipes are true 8-hour dishes, so you can actually prepare each dish in the morning and finish it quickly when you get home. The goal is to help people make complete meals with ease: Tarragon and Crème Fraîche Chicken with Cranberry-Orange Wild Rice, Curried Pork Loin with Roasted Squash and Scotch Bonnet Sauce, and more. Filled with recipes using real, fresh ingredients, Slow Cook Modern allows busy people with eclectic tastes to come home to a nourishing meal every night of the week.

For more information, click here.