Filled with all-new cycles - two one-month cycles, two two-week cycles, and three specialty cycles: gourmet, summer, and gluten-free - their trademark method remains the same: You shop for an entire cycle all at once, buying in bulk and saving money. You do all the food prep for the cycle the next day, freezing and refrigerating what needs to be kept cold, stocking the pantry when appropriate. Then, as the family assembles for mealtime, you do some quick finishing and it's ready - fast and delicious! Once-a-Month Cooking(TM) Family Favorites has something for every kind of eater and includes such soon-to-be favorites as:-Adobe Chicken-Baked Mediterranean Cod-Chicken Wild Rice Soup-County-Style Ribs-Texas-Style LasagnaWith the perfect plan in hand and bulk shopping at economically-friendly prices, the Once-A-Month Cooking (TM) technique is a surefire way to get a delicious dinner on the table fast so that you can spend more time with your family!

    A former mafioso and ace chef shares a collection of authentic recipes enjoyed by the Mob, including Zabaglione and Shrimp Scampi, Gambino style, accompanied by spicy Mafia anecdotes.

    Stuffed with original recipes, dozens of color photos, and loads of great tips, Guy On Fire is guaranteed to get your grill going with palate-pleasing appetizers, phenomenal main courses for meat, fish, poultry and vegetables, cool salads, and fabulous desserts.Loaded with tips on equipment, make-ahead plans, packing advice, and tons of sidebars, Guy On Fire provides all the tools you need for an outdoor feast.

    Come on in, but be prepared—it might not be quite what you expect. There is flour on the counter, oats that overflowed onto the floor, chocolate-encrusted spoons in the sink. There is Joey, the husband, exhausted by the thirty-five preschoolers who were hanging on him all day, and he is stuffing granola into his mouth to ease his five o’clock starvation. There are two little girls trying to show me cartwheels in that miniscule space between the refrigerator and the counter where I really need to be.” In her debut cookbook, Alana Chernila inspires you to step inside your kitchen, take a look around, and change the way you relate to food. The Homemade Pantry was born of a tight budget, Alana’s love for sharing recipes with her farmers’ market customers, and a desire to enjoy a happy cooking and eating life with her young family. On a mission to kick their packaged-food habit, she learned that with a little determination, anything she could buy at the store could be made in her kitchen, and her homemade versions were more satisfying, easier to make than she expected, and tastier.              Here are her very approachable recipes for 101 everyday staples, organized by supermarket aisle—from crackers to cheese, pesto to sauerkraut, and mayonnaise to toaster pastries. The Homemade Pantry is a celebration of food made by hand—warm mozzarella that is stretched, thick lasagna noodles rolled from flour and egg, fresh tomato sauce that bubbles on the stove. Whether you are trying a recipe for butter, potato chips, spice mixes, or ketchup, you will discover the magic and thrill that comes with the homemade pantry.            Alana captures the humor and messiness of everyday family life, too. A true friend to the home cook, she shares her “tense moments” to help you get through your own. With stories offering patient, humble advice, tips for storing the homemade foods, and rich four-color photography throughout, The Homemade Pantry will quickly become the go-to source for how to make delicious staples in your home kitchen.

    From everyday meals to complicated culinary feats, Rachael reveals what she herself cooks for her family and friends for one whole year.Ever wonder what Rachael Ray cooks when the cameras aren’t rolling? Here she gives you an inside look into her kitchen for one full year. My Year in Meals offers intimate access to tasty dishes that will take you from breakfast to dinner. From the meals she whips up at a moment’s notice to family feasts, and dishes inspired by her travels around the world, you can now enjoy twelve incredible months of Rachael’s homemade favorites. Need something to get you out of bed in the morning? Try the Almond Custard Brioche Toast or Eastern Egg Sandwiches with Bacon. Looking to fire up that backyard barbecue? Try the Baby Back Ribs with Bourbon BBQ sauce. For something simple that will knock your guests’ socks off, try Rachael’s Egg Tagliatelle with Truffle Butter and Butternut Squash Risotto. Rachael even shares her husband John Cusimano’s amazing cocktail recipes, guaranteeing that you’ll never reach for store-bought Margarita mix again. To top it off, Rachael includes personal stories behind many of the dishes and her own never-before-seen photos of these culinary creations. In no time at all, you’ll feel like you’ve stepped into her home for a change! *** A year of delicious food is only enhanced by a selection of equally tasty cocktails, and Rachael’s husband, John Cusimano, is no stranger to the cocktail shaker. Now he’s sharing his secrets with you. Whether shaken or stirred, straight up or on the rocks, with a cherry or a twist, John’s creations—like his Strawberry Velvet featuring honey liqueur, strawberries, and lime—are always fresh, fun, and certain to make any gathering more memorable. With plenty of options for every occasion and season, such as the Pomegranate Margarita, the Halloween Fizz, and the Nod to Nog, these fabulous concoctions are the perfect complement to Rachael’s year of great eating.

    And she has an important message for Americans today. . .to the health-conscious: make a habit of good home cooking so that you know you are working with the best and freshest ingredients and you can be in control of what goes into every dish�to the new generation of cooks who have not grown up in the old traditions: learn the basics and understand what you are doing so cooking can be easier, faster, and more enjoyable�to the more experienced cook: have fun improvising and creating your own versions of traditional dishesand to all of us: above all, enjoy the pleasures of the table.In this spirit, Julia has conceived her most creative and instructive cookbook, blending classic techniques with free-style American cooking and with added emphasis on lightness, freshness, and simpler preparations. Breaking with conventional organization, she structures the chapters (from Soups to Cakes & Cookies) around master recipes, giving all the reassuring details that she is so good at and grouping the recipes according to method; these are followed�in shorthand form�by innumerable variations that are easily made once the basics are understood.For example, make her simple but impeccably prepared sauté of chicken, and before long you're easily whipping up Chicken with Mushrooms and Cream, Chicken Provençale, Chicken Pipérade, or Chicken Marengo. Or master her perfect broiled butterflied chicken, and next time DeviledRabbit or Split Cornish Game Hens Broiled with Cheese will be on your menu.In all, there are more than 800 recipes, including the variations�from a treasure trove of poultry and fish recipes and a vast array of fresh vegetables prepared in new ways to bread doughs (that can be turned into pizzas and calzones and hamburger buns) and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. And if you want to know how a finished dish should look or how to angle your knife or to fashion a pretty rosette on that cake, there are more than 600 color photographs to entice and instruct you along the way.A one-of-a-kind, brilliant, and inspiring book from the incomparable Julia, which is bound to rekindle interest in the satisfactions of good home cooking.

    Whether quick-and-easy, imaginative show-stoppers, special occasion, holiday-themed or adorably cute and kid-friendly, this new Six Sisters' Stuff cookbook features 110 scrumptious homemade dessert recipes, covering every sweet tooth craving. Step-by-step instructions make it easy to create delicious and imaginative confections using pantry staples including: Mississippi Mud Brownies, Homemade Twix Bars, Nutella Cheesecake, Key Lime Cupcakes, Samoas Popcorn and includes a chapter on super-fast no-bake treats like Mini Peanut Butter Cup Trifles.  Sweets & Treats with Six Sisters' Stuff  also features imaginative ways to share and showcase your homemade confections including: Ways to Package Treats, Dessert Traditions, Desserts Kids Can Make, and Companion Dessert Craft Projects.

    This is the perfect source for these hard-to-find recipes you remember from your childhood, such as Christmas Morning Casserole, Pot Roast with Gravy, and Fresh Peach Cobbler. Also included are recipes to feed a crowd, compassionate service casseroles, and a conference-weekend brunch. More than 200 recipes, gathered from four generations of family cooks, are divided by seasons and event in this unique collection of Mormon comfort food.

    In this new pocket bible, Hugh Fearnley-Whittingstall offers nifty and creative ideas to transform leftovers into irresistible meals. Hugh starts by giving practical advice for cooking on a weekly basis with leftovers in mind - helping to save money and avoid waste - and provides tips on how best to store your ingredients to make them last for as long as possible. Hugh then gives handy recipe templates that can be applied to all kinds of leftover ingredients, and provides simple and flexible recipes. He shows, for instance, how you can transform leftover meat into Chilli beef noodles, Stew enchiladas, Spicy chicken salad with peanut butter dressing; surplus root vegetables into Roast root hummus, Quick lentil and parsnip curry and Beetroot and caraway seed cake; spare eggs into Hazelnut remoulade and easy Macarons. He also gives ingenious ideas for Christmas leftovers, shows how to assemble a delicious meal in under ten minutes, and how to make simple store-cupboard suppers.With more than 100 recipes, gorgeous photographs and illustrations, this is the ultimate companion for everyone's kitchen - and you'll never be bored of leftovers again.

    Enter the air fryer, the must-have, revolutionary kitchen device. As Urvashi Pitre, the best-selling author of Indian Instant Pot Cookbook, will show you, the air fryer makes home cooking easy. Every one of the recipes in this book can be made in an hour or less, and many are on the table in as little as 30 minutes. You won't find "cream of anything" cans in the ingredient list: instead you'll start with fresh ingredients—healthful meats and vegetables—and let the air fryer do the hard work. In her signature way, Pitre will walk you through the simple process so you can learn to use your air fryer like an expert in no time. And there is no shortage of flavors—with recipes inspired by authentic Indian, Korean, Mexican cuisines and more, including Poblano Cheese Frittata, Thai Chicken Sate, Chicken Fajitas, Shrimp Scampi, and Chinese Spare Ribs, to name just a few. And because you're using an air fryer, you won't need to cook with loads of oil to get incredibly tasty results. Just like the recipes on the author's popular blog, twosleevers.com, these recipes will always work perfectly and taste great.Benefits to Air Fryer Cooking: Minimal oil needed to cook most foods Doesn't heat up entire kitchen Has fan-forced heat so it reduces cooking time by 25 to 35%  Fan-forced heat can produce a crisper outer crust than baking alone More energy efficient: lower temperatures and shorter cooking times Splatters are contained to within the device All of the surfaces (drum and grid/basket) can be put in the dishwasher Smaller footprint than oven so it's great for smaller spaces like dorm rooms, apartments, and RVs. Drastically shorter pre-heating time

    A comprehensive introduction includes step by step recipes for creating the perfect stock and suggests garnishes for a professional finish.'

    Over 200 delicious slow-cooker recipes to take the hassle out of cooking.Would you like to cut down on convenience food? Want to eat home-cooked meals but just donít have the time or energy to prepare them after a busy day? Then a slow cooker could be the solution for you. Requiring only minimal preparation, a slow cooker will cook your ingredients throughout the day or overnight, producing a delicious meal that will be ready to eat as soon as you are. Hamlyn All Colour: 200 Slow Cooker Recipes provides over 200 recipes for you to enjoy, with delicious ideas for breakfasts and light bites, meat dishes, vegetarian meals, fish and seafood dishes and desserts.Beautiful photographs and clear instructions make this book perfect for every cook.This book includes: Breakfast & Light Bites; Meat, Poultry & Game; Vegetable Dishes; Fish & Seafood; Desserts & Accompaniments.

    Although bento boxes are available to take out from restaurants and food stands, they are most frequently prepared at home, very often by parents wishing to provide their children with delicious, healthy, fun--and environmentally-responsible--lunch and snack-time alternatives.Kawaii Bento Boxes offers dozens of recipes and menus. For each box, the authors include detailed instructions for cooking, seasoning, decorating and assembling the components as well as an icon indicating how long it will take to prepare. The meals are not just easy to make, they are tasty, nutritious and economical, with each portion carefully calculated so that there are no leftovers. There are also suggestions for the right container for each meal. Most of the ingredients used are familiar and available to American cooks. Here are whimsical creations like soccer balls and animal faces made from shaped rice, tulips cut from dyed hardboiled eggs, hearts and stars carved out of vegetables, and much more. Perfect for parents looking to liven up their children's school lunches or park snacks, or for busy people who want to fix a quick and cheerful meal to take to work, Kawaii Bento Boxes highlights the Japanese passion for making food a treat for the eyes as well as for the mouth.CONTENTS:ONIGIRI BENTO(16 variations including faces, soccer ball, animals, triangles, spheres)RICE BENTO(11 variations including bear, rabbit, ship, seasoned rice, teriyaki chicken over rice, etc.)SUSHI BENTO(12 variations)BREAD BENTO(12 variations including mini-sandwiches, rolls, etc.)NOODLE BENTO(9 variations including spaghetti, yakisoba noodles, udon)SUMMER AND WINTER BENTO(12 variations including summer dishes that won't spoil in the heat and winter dishes that are better when eaten warm)TRADITIONAL/POPULAR/FAVORITE BENTO(11 variations including favorite dishes like hamburgers, fried shrimp, fried chicken)TIPS ON HOW TO STUFF THE BENTO BOXWHAT TO STUFF IN THE BENTO BOX (including calories, carbohydrates, protein, etc.)CUTTING AND DECORATINGMENUS BASED ON COLOREASY DESSERT RECIPES

    Wintersweet encourages readers to make use of fresh, local ingredients for warming seasonal desserts. While summer farmers' markets are always overflowing with ripe produce, there's plenty to be had from November to March: squashes and pumpkins, parsnips and carrots, apples, pears, citrus of all types, and feel-good ingredients like nuts, cheese, and chocolate.The fresh and rustic recipes in Wintersweet push the envelope of traditional winter desserts like pumpkin or apple pies with such delicacies as Pear Cranberry Clafouti, Spicy Prune Cake with Penuche Frosting, Tangelo Sorbet, and Goat Cheese Cake with Dried Cherry Compote. Each chapter is devoted to different ingredients, ranging from Persimmons, Pomegranates, and Cranberries to Citrus, Cheese, and Dried Fruits, allowing readers to experiment with new and exciting ingredients for complex and delicious flavors. They taste even better when they can be found near your own backyard; Donroe provides resources for finding the best local farmers' markets and agricultural centers near you. Perfect for holiday gatherings or to warm the belly on a cold night, Wintersweet is the perfect dessert companion to make the year's coldest season a bit more festive.

    A loving look at 350 of the finest French cheeses, offering tips on storage and accompanying wine suggestions.