A handy seasonal planner details which plants are available during every season. Thorough, comprehensive, and safe, this is a must-have for foragers in Alabama, Arkansas, Florida, Georgia, Maryland, Kentucky, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee, Virginia, and West Virginia.

    And behind all the mouthwatering, light-as-a-cloud meringue peaks and the sticky dark butterscotch fillings lies a rich and delicious history. In Southern Pies, some of the South's most famous bakers share recipes for 70 pies. Perfect for bakers of all skill levels, these pies are made with simple, easy-to-find, and gloriously few ingredients. Featuring such classics as Sweet Tea Pie and New Orleans Creole Coconut Pie, this tasty homage will fill everyone at the table with Southern hospitality.

    It's That Simple.Just because you love eating Mexican food doesn't mean you want to spend hours in the kitchen preparing and cooking ingredients. This slow cooker cookbook brings easy slow cooker meals to your table with the flavors of Mexico--with minimal effort on your part.Whether you crave beloved Mexican classics or less-traditional restaurant favorites, you'll find everything from cochinita pibil (slow-roasted pork) to chile and cheese dip in Marye Audet's Mexican Slow Cooker Cookbook. The hearty soups and stews, enchilada- and tamale-inspired casseroles, and tender meat dishes make for convenient and satisfying everyday dinners.More than 80 Mexican slow cooker recipes, plus 10 bonus recipes for homemade staples from Corn Tortillas to Salsa Verde to Poblano Mole and moreTips for using your slow cooker effectivelyAn overview of beloved Mexican foods, from enchiladas to quesadillas to tacos and moreMust-have pantry items for making Mexican dishes in a flashEverything you need to know about chilesWhen you want flavorful Mexican dishes that take less than 20 minutes of prep, open this Mexican cookbook and go about your day. Dinner will be waiting for you.

    It is at once a collection of biographies and a testament of female empowerment.   Juliette Gordon Low showed what’s good for the goose is good for the gander when she created the Girl Scouts of America. Sarah Josepha Hale—authoress of Mary Had a Little Lamb—convinced Lincoln to launch a national day of thanks, while Anna Jarvis persuaded President Wilson to initiate a day in tribute of mothers. Estée Lauder revolutionized the cosmetics industry. The tradition of these Mothers of Invention continued when, compliments of knitter Krista Suh, the heads of millions were adorned with pink pussy-cat ears in the largest women’s march in history. These women who launched prove—in the words of Rosie the Riveter—“We can do it!”   In Women Who Launch, readers will find: The stories behind renowned companies, brands, and organizations and the diverse women who launched them. Empowering quotes from strong women and those who refused to be kept down. Motivation to all women who want to succeed in their careers, launch companies, and change the world.   “These soaring stories will inspire you to live your dreams!” —Becca Anderson, author of The Book of Awesome Women

    Beatrice Ojakangas must have had inspiration by the gallon to come up with these 500 casseroles. From a breakfast of Eggs Florentine to a dinner of Pork Chops with Apple Stuffing, soon even the most casserole-wary cook will be dishing about these delights. Yummy treats like Parmesan and Sun-Dried Tomato Quiche and Strawberry Rhubarb Crisp are just right for parties. Even appetizers are reinvented in casserole form! The Best Casserole Cookbook Ever will inspire comforting dishes and innovative feasts for any meal of the dayno matter what's in the fridge.

    The forests, meadows, streambanks, and even the weedy margins of neighborhoods are home to an abundance of delicious wild edible plants. Discover wild lilies with their peppery flowers, buds, and seeds and use them in your spring salads. Select sweet, succulent thistles or the shoots of invasive Himalayan blackberries and Japanese knotweed to add wonderful flavor to hearty soups. Douglas Deur, a lifetime Northwest forager and specialist in Native American plant traditions, shares his insights and experiences, showing you what to look for, when and where to look, and how to gather in a responsible way. For foragers in Washington, Oregon, British Columbia, and Southeast Alaska.

    Trained at the renowned La Varenne cooking school, she has been a food writer, editor, and cook in the United States, England, and France for the past two decades. Her lifelong love of this favorite food is apparent throughout this collection of 50 sweet and savory recipes, ranging from the simple and snacky Butter-Sugar-Lemon of her teenage years to the crepe cakes and cannelloni of an accomplished cook. Her encouraging instructions and master formulas produce beautiful crepes and tempting sauces and fillings that pay homage to the classics while also playing with ambitious and fascinating flavor combinations and ingredients.

    Thirty years later, Nguyen has written her own intimate collection of recipes, INTO THE VIETNAMESE KITCHEN, an ambitious debut cookbook that chronicles the food traditions of her native country. Robustly flavored yet delicate, sophisticated yet simple, the recipes include steamy pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic bánh mì sandwiches; and an array of Vietnamese charcuterie. Nguyen helps readers shop for essential ingredients, master core cooking techniques, and prepare and serve satisfying meals, whether for two on a weeknight or 12 on a weekend.

    Making kimchi is the next frontier for anyone who enjoys DIY food projects, and homemade kimchi is a must-have for connoisseurs of the beloved Korean pickle.   Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes.   Once you have made your own kimchi, using everything from tender and delicate young napa cabbage to stuffed eggplant, you can then use it as a star ingredient in Chun’s inventive recipes for cooking with kimchi. From favorites such as Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs, and even a Kimchi Grapefruit Margarita, Chun showcases the incredible range of flavor kimchi adds to any plate.   With sixty recipes and beautiful photographs that will have you hooked on kimchi's unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights.

    Perfect for parties, bed-and-breakfast hosts, or anyone who has a hankering for pie but doesn't want to spend hours in the kitchen, it's no wonder that mini pies and tarts are all the rage. From savory treats like Steak and Guinness Pies and Spinach Mushroom Quiches to sweet favorites like Pecan Cranberry Pies and Chocolate Raspberry Tarts, this book has something for every pie lover.   Here’s a sampling of the more than 50 recipes included:    Apple Pies  Chocolate Chip Cheesecakes  Ginger Peach Pies  Blackberry Malbec Pies  Maple Walnut Pies  Caramel Mousse Tarts  Shepherd’s Pies  Spicy Chicken and Cheese Empanadas  Cornish Pasties  Banana Dulce de Leche Pies  Blackberry Pies with Honey Lavender Cream  Toffee Almond Tarts  Strawberry-Rhubarb Pies  Plum Tarts with Citrus Cream  Peanut Butter Chocolate Pies

    Provençal vegetable soup. Red-wine braised beef with mushrooms. Chicken with forty cloves of garlic. Even bouillabaisse. With The French Slow Cooker, all of these are as simple as setting the timer and walking away. Michele Scicolone goes far beyond the usual slow-cooker standbys of soups and stews, with Slow-Cooked Salmon with Lemon and Green Olives, Crispy Duck Confit, and Spinach Soufflé. And for dessert, how about Ginger Crème Brûlée? With The French Slow Cooker, the results are always magnifique.

    Over fifty full-meal, vegetarian, vegan, and gluten-free recipes from nutritionist Allison Day. From the creator of the award-winning food blog Yummy Beet, turn familiar and traditional tastes into healthy, one-bowl meals. Healthful, plentiful, and simple kitchen creations feel at home in a bowl. Whether a meal is enjoyed as a weekday breakfast for one or part of a leisurely dinner with friends, whole foods come to life when presented within the walls of this steadfast kitchen vessel. For Allison Day, the nutritionist and food blogger behind Yummy Beet, meal-sized bowl recipes showcase her love of this cozy serving dish, staying true to her philosophy of eating with visually alluring, seasonal, and delicious food you can feel good about.Along with more than fifty full-meal, vegetarian, vegan, and gluten-free recipes (not to mention the dozens of mini recipes-within-recipes), these pages contain an innovative, easy-to-follow “Whole Bowls Formula” to build your own creations for quick, everyday lunches and dinners. Recipes include:Curried falafel and kale salad bowlsBlack bean bowls with butternut squash, black rice, and chimichurriOat risotto bowls with soft-boiled eggs, avocado, and hazelnut dukkahSunny citrus bowls with orange pomegranate salsa and lemon creamCarrot cake bowls with a cream cheese dollop and candied carrotsSouthern Cheddar Grits with Tomatoes, Kale, and Black BeansAlmost Noodle Salad with Radishes and BasilChili con Veggie with CornbreadMediterranean Pasta with Arugula, Peas, Yellow Tomatoes, and FetaGreek Mushroom Stifado with Horseradish Mashed PotatoesTuscan Bean StewBaked Polenta with Caramelized Onions, Mushrooms, and MarinaraUsing real, fresh ingredients, Allison offers straightforward and approachable creations that can be made ahead of time, whipped up quickly on a weeknight, or invented off-the-cuff with her Bowl Formula Guide. With vibrant and exciting photography shot by Allison herself, you’ll be eager to cook and eat her fun, foolproof, and inventive whole bowls.

    This new revised edition updates the information and adds several new sections on how to: preserve with less sugar and salt, make better-than-store-bought foods at home, freeze for the microwave, preserve and can for the small family, can and freeze convenience foods, choose the right equipment, and make Christmas presents.

    But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.

    The swatches offer not just a variety of stitch patterns but also a variety of shapes and can serve as the building blocks for sophisticated and creative projects of your own design.