This book captures a culture centered around food, loved ones, and gatherings with mouthwatering recipes and in vibrant photography, all shot at Valladolid's home. Mexican food really is simple at its core, if you have some extra time for slow roasting meats or to prepare a few salsas, and the results are sure to impress. There are small bites like Cod Fritters with Chipotle Tartar Sauce and Grilled Steak and Cheese Tostadas; entrees such as Red Chile Lamb Stew and Roasted Tomatillo Salmon; and even drinks and desserts for special occasions, including Strawberry Layered Tres Leches Cake. With mouthwatering recipes and evocative photography, Casa Marcela presents Mexican food in a way never seen before.

    Season features 100 of the most delicious and intriguing recipes you've ever tasted, plus 270 of the most beautiful photographs ever seen in a cookbook. Here Nik, beloved curator of the award-winning food blog A Brown Table, shares a treasury of ingredients, techniques, and flavors that combine in a way that's both familiar and completely unexpected. These are recipes that take a journey all the way from India by way of the American South to California. It's a personal journey that opens new vistas in the kitchen, including new methods and integrated by a marvelous use of spices. Even though these are dishes that will take home cooks and their guests by surprise, rest assured there's nothing intimidating here. Season, like Nik, welcomes everyone to the table!

    It contains a special liquor, wine and beer directory for quick reference.

    And Italian food is a perfect partner for your Instant Pot—think rich and meaty braises, one-pot pastas, risotto, stuffed artichokes, and more. This authorized Instant Pot cookbook offers 100 delicious, sure-to-please recipes for weeknight cooking and beyond. Recipes take advantage of the Instant Pot's many settings, allowing you to perfectly sauté and simmer a variety of dishes with just the push of a button. Long-cooking foods like grains and beans (Fall Farro with Pears and Walnuts, Corona Beans with Tomato and Sage) as well as slow stews and braises (Tuscan Beef Stew, Chicken with Creamy Artichoke Sauce) finish in half the time of stovetop cooking. But other hacks and surprises abound, too—set-it-and-forget it recipes for focaccia, quick pickles, no-oven-required cakes and cheesecakes, and even DIY ricotta.

     Popular food blogger and doyenne of canning, Marisa McClellan, is using small batches and inventive flavors to make preserving easy enough for any novice to tackle. If you grew up eating home-preserved jams and pickles, or even if you're new to putting up, you'll find recipes to savor. Sample any of the 100 seasonal recipes:In the spring: Apricot Jam and Rhubarb SyrupIn the summer: Blueberry Butter and Peach SalsaIn the fall: Dilly Beans and Spicy Pickled CauliflowerIn the winter: Three-Citrus Marmalade and Cranberry KetchupMarisa's confident, practical voice answers questions and quells any fears of accidental canning mistakes, and the book is written for cooks of any skill level. Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan's childhood make for a read as pleasurable as it is delicious; her home-canned food-learned from generations of the original "foodies"-feeds the soul as well as the body.

    From 'swilling and swirling' to 'Syrah and Chardonnay', The Bluffer's Guide to Wine contains everything you need to know to pass yourself off as an informed imbiber.

    The 300 Calorie Cookbook offers slimmed-down versions of your favorite foods, with family-pleasing recipes for burgers, sandwiches, soups and stews, salads, main courses, even casseroles-all just 300 calories or less per serving.Betty Crocker takes all the guesswork and effort out of calorie counting at mealtime by providing clear calorie counts, comparisons for food swaps, full nutrition information for each recipe, and calorie charts for common ingredients.With 300 low-calorie recipes, you'll never run out of tasty, satisfying meals that will still help you stay on trackOffers a simple, fad-free way to control portion size-perfect for anyone looking to lose or maintain their weight with low-cal dishes or for people with diabetes and anyone who has to carefully monitor their calorie intakeForty inspiring full-color photos, proving that healthy cooking can be hearty and deliciousThe 300 Calorie Cookbook offers easy solutions for anyone counting their calories, letting you watch your weight without sacrificing great taste or favorite family dishes.

    With contributions from some of the South’s finest chefs, a glossary of cooking terms, and essays from many of the magazine’s most beloved writers, The Southerner’s Cookbook is much more than simply a collection of recipes: it is a true reflection of the South’s culinary past, present, and future*Named one of Eater’s Best New Cookbooks for Fall 2015**Selected as one of Vanity Fair’s “18 Best New Cookbooks”*

    A visit to her doctor revealed that she was anemic, vitamin D deficient, and that her stress levels were sky high. He prescribed an elimination diet to clear out her system and help her body heal. But this meant no coffee, no alcohol, no dairy, no eggs, no sugar, no shellfish, no deep-water fish, no wheat, no meat, no soy, nothing processed at all! An avid foodie, Paltrow was concerned that so many restrictions would make mealtime boring, so, together with Julia Turshen, she compiled a collection of 185 delicious, easy recipes that followed her doctor's guidelines. And it worked! After changing her diet, Paltrow healed totally, felt more energetic and looked great. Now, in IT'S ALL GOOD, she shares the go-to dishes that have become the baseline for the restorative diet she turns to whenever she feels she needs it. Recipes include: Huevos Rancheros, Hummus Tartine with Scallion-Mint Pesto, Salmon Burgers with Pickled Ginger, even Power Brownies, Banana "Ice Cream," and more!

    It just feels that way.Certified nutritionist Leanne Ely loves delicious food and is dedicated to enticing today’s busy families back to the dinner table with home cooking that cannot be beat. In Saving Dinner the Low-Carb Way, she integrates low-carb requirements into her mélange of dining pleasures for every season–providing easy-to-follow menus and highlighting per-serving measurements of calories, fat, protein, carbohydrates, cholesterol, and sodium for each dish.Itemizing ingredients by product in convenient lists, Ely makes your grocery shopping quick and effortless. She also gives you a helping hand in the kitchen with shortcuts that take the stress out of cooking, and suggests menu variations for children and family members who choose not to go the low-carb route.The result? These dinners are not only balanced and healthy but truly varied and delectably good to eat. Main dishes like Low-Carb Beef Stroganoff, Crustless Quiche Lorraine, Crock-Pot Pork Jambalaya, Skillet Salmon with Horseradish Cream, and nearly 150 other entrees (plus recommendations for great side dishes) make dinnertime special in more ways than one.

    Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South. Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul.

    As ever, the principles remain the same - to rediscover the simple pleasure of food, to take beginners through many of the basic techniques, and to offer inspiration to even the most accomplished cook. With stunning photographs to accompany each one of them, the recipes range from neglected classics like Old English Apple Hat and Smoked Collar of Bacon with Pease Pudding to exciting new flavors such as Teriyaki Grilled Marinated Salmon and Sea Bass with Puy Lentil Salsa. In Book Three, the reader can learn the techniques of pickling and preserving, how to equip their kitchen from scratch, and how to get the most out of food processors, bread machines, and ice-cream makers. Here, Delia also focuses on first courses (starters) and last courses (hot puddings), and introduces us to the wonderful world of pulses, from adzuki beans to pintos by way of many more familiar ones. How to Cook: Book Three contains over 120 great new recipes, written, as always, to inspire confidence in nervous cooks and to extend the repertoire of more experienced ones. Those who already have Books One and Two cannot afford to be without this one, and those who do not can start right here.

    Andreas shows the best way to cure gravlaks, make butter, prepare a poached salmon feast, and flambe a pork tenderloin with Scandinavia's favorite spirit aquavit. He shares his passion for traditional recipes such as Pork Rib Roast with Cloves, Mashed Rutabaga, and Norwegian Pancakes filled with berries.In "Kitchen of Light" readers are transported to Viestad's Norway fishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries. More than 100 recipes emphasize fresh, simple ingredients in delicious and elegant dishes such as Pepper-Grilled Oysters and Scallops and Roast Dill-Scented Chicken with Leeks and Potatoes. This inspired cookbook, a companion to the public television series "New Scandinavian Cooking," is perfect for home cooks, armchair travelers, cultural food enthusiasts, and anyone who yearns for the simple life."

    Parties and celebrations mean food. Lots of food: tureens of soup, platters of chicken, bowls of salad, casseroles of baked pasta. From family reunions to holiday buffets, summer barbecues to tailgate parties, and weekend brunches to bridal showers, Emeril's Potluck offers crowd-pleasing dishes perfect for gatherings with friends and family.Emeril's Potluck brings together everything Emeril loves most about cooking and eating. The food is simple, flavorful, and perfect for sharing at any get-together. Each recipe serves a whopping 8 to 10 people, but don't assume you're making too much -- everyone will be heading back for seconds and thirds of these Emerilized starters, entrees, drinks, sides, and desserts.Start by toasting the occasion with a glass of Champagne Punch, a Watermelon Daiquiri, or an Orange Emeril. Then let the feast begin! Classic Blue Cheese Dip, Alain's Sweet and Spicy Asian Wings, or Sausage-Stuffed Mushrooms will get your party started right! Main courses range from Olive-Stuffed Leg of Lamb and Creole Mustard and Herb-Wrapped Beef Tenderloin to homey favorites such as Charlotte's Lasagna Bolognese, Penne à la Vodka Casserole, and Tuna Tetrazzini. Of course, it wouldn't be a party without dessert, so save room for Chocolate Peanut Butter Pie, Strawberry Shortcake, and Emeril's Tiramisu.The recipes are quick, easy, and portable. Enjoy these dishes at home or take them on the road. Emeril's Potluck -- so foolproof, so easy, so crowd pleasing that luck has nothing to do with it.

    Nigella's ratings are through the roof, and she was recently featured in In Style. The cookbook is all of the delicious foods Nigella is known for but the emphasis is on fast, really fast! This is for everyone who loves good food, but just doesn't have time or patience at the end of the day for a long, drawn-out cooking session. More than 130 recipes!