Today marks the first day of national Lesbian, Gay, Bisexual, and Transgender Pride Month (sometimes Gay Pride Month, or even just Pride, for short), an annual thirty-day celebration of the LGBT community. Every year, millions of people across the world look back on the progress forged by their ancestors—from the Stonewall Riots, which sparked the modern LGBT civil rights movement in 1969, to the same-sex marriages of today—and look forward to the many more milestones that are yet to come. Of course the most visible part of the festivities is the Pride Parade, which takes place in cities the world over and always features loud music, spectacular costumes, and millions of happy LGBT people and allies. All in all, it’s an occasion that’s steeped not only in history, but in good times and—you guessed it—pride.

Just in time for LGBT Pride Month, we’re pleased to present The Real-World Guide to Coming Out—a short e-book by Steven Petrow that details the ins and (ha) outs of coming out of the proverbial closet. Whether you’re unsure of whom to tell first or can hardly wait to declare yourself in a Facebook post, this guide excerpted from Steven Petrow’s Complete Gay & Lesbian Manners (in stores today!) has got it covered. Check it out below or download the e-book for free for a limited time!

Happy Pride!

This coming week will be my first Passover without my mother, so excuse me if I’m a bit farklempt. She left us this past September at age 93, and for the first time I am making her famous chicken soup without her.

For many years her soup was her province, a closely guarded secret. If Seder was at our house, she would simply appear with her 16-quart pot, and no one was the wiser. How does she do it?, we’d all exclaim between slurps. Such flavor, such comfort. No one could beat it.

In later years, as her hands became shakier and her memory a bit slower, we worked together, and finally the many secrets of this celestial brew were revealed.

Yes, yes, I know what you’re thinking: YOUR mother’s soup is the best. Sorry. No, it’s not. My mother’s is the best on so many levels, and here’s why. She put the whole produce market into that soup!

How she would laugh when she would see chicken soup recipes from famous cookbook authors calling for two carrots and a stalk of celery. My mother used two POUNDS of carrots in that soup.

Most chicken soup recipes instruct you to add water to cover. No, no, no, said my mother. Two-thirds is plenty. The vegetables cook down and will be covered soon enough, because what you are looking for is that deep, dark, richly flavorful brew. Resist the temptation to add a cup of water to get another cup of soup, she advised.

Even if you’re not Jewish, you must use kosher chickens. The jury is still out on why they taste so much better. Is it the method of killing? The freshness? The salting? The blessing? Who knows, but there really is a difference. (Note: Kosher chickens are salted, so watch that shaker!)

Pack it in! Use as much chicken and vegetables as you can pack into your pot, or conversely, use as little water as possible, to produce the most intense flavor.

You must use fresh dill, and lots of it.

After cooking, reserve the carrots to be sliced into the soup later. Then squeeze the remaining vegetables well through a strainer for extra flavor. Purists will say, “But the best soup must be clear.” I say, give me a choice between clarity and flavor, and I’ll take flavor any day!

Lillian “Honey” Bart’s Famous Chicken Soup
While her exact ingredients would vary as the mood hits her, here is my mom’s recipe from a typical day.

2 chickens (3 1/2 to 4 pounds each) with giblets (no liver), quartered
2 pounds carrots (yes, 2 pounds, not 2 carrots)
2 large onions, cut in half
5 large ribs celery, cut in half
2 large parsnips
1 small sweet potato (6 ounces), cut in half
1 turnip (6 ounces), cut in half
1 rutabaga (6 ounces), cut in half
1 small celery root, cut in half (optional)
1/2 large green bell pepper, stemmed and seeded
1/2 large yellow pepper, stemmed and seeded
2 bunches dill, coarsely chopped (about 1½ cups)
1/2 bunch curly-leaf parsley (about ¼ cup)
3 cloves garlic
Kosher (coarse) salt and black pepper to taste
Chopped dill, for serving (optional)

Makes about 3 quarts

1. Place the chicken in a 12- to 16-quart stockpot and add water to barely cover. Bring just to the boiling point. Then reduce the heat to a simmer and skim off the foam that rises to the top. Add all the remaining ingredients (except the optional chopped dill) and only enough water to come within about two thirds of the height of the vegetables in the pot. (Most recipes will tell you to add water to cover. Do not do this! You want elixir of the gods or weak tea? As the soup cooks, the vegetables will sink and will be covered soon enough. Eight to 10 cups of water total is plenty for this highly flavorful brew.) Simmer, covered, until the chicken is cooked through, about 1 1/2 hours.

2. Remove the chicken and about half the carrots from the pot, and set them aside.

3. Strain the soup through a fine-mesh strainer into another pot or container, pressing on the vegetables to extract all the flavor. Scrape the underside of the strainer with a rubber spatula and add the pulp to the soup. Discard the fibrous vegetable membranes that remain in the strainer. If you’re fussy about clarity (and we’re not), you can strain it again through a fine tea strainer, but there goes some of the flavor. Cover the soup and refrigerate overnight.

4. When you are ready to serve the soup, scoop the congealed fat off the surface and discard it. Reheat, adding more dill if desired (and we do). Slice the reserved carrots and add them to the soup. Serve the soup with matzoh balls and mandlen (soup nuts) for Passover and lukshen (thin noodles) after the holiday.

–Judy Bart Kancigor

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Judy Bart Kancigor is the author of Cooking Jewish: 532 Great Recipes from the Rabinowitz Family and the recently released Workman Short The Perfect Passover Cookbook: Family-Tested Recipes for Matzoh Ball Soup, Kugel, Haroset, and More, Plus 25 Desserts. A freelance food writer and columnist for the Orange County Register, Judy started Cooking Jewish as a family project. To find out more, go to http://cookingjewish.com.

When looking for a mouthwatering and crowd-pleasing recipe for Super Bowl Sunday, we know who to ask–Steven Raichlen’s crew. We asked Steven’s friend and fearless winter griller Nancy Loseke to share some of her most memorable Super Bowl dishes and recipes in anticipation of this weekend’s game.

If you are hosting a party this Sunday celebrating that unique fusion of football and food known as the Super Bowl, there’s someone I’d like to introduce you to: my friend, Steven Raichlen—grillmaster extraordinaire, author, and the host of “Primal Grill” on PBS.

Steven’s encyclopedic knowledge of the world’s grilling traditions is unparalleled. His iconic Barbecue Bible series of books (over 4 million copies sold) has been translated into 15 languages.

For years, Steven’s been a constant—albeit a virtual one—at my Super Bowl parties, deftly guiding my menu choices, refining my grilling techniques, and ensuring my guests have a great experience regardless of who wins the game…or the betting pool. (Am not sure why, but I have never been able to convince him to travel in early February from toasty Miami, Florida, to snowy northern Ohio.)

People are still talking about the party in 2006—Pittsburgh Steelers vs. Seattle Seahawks—that featured Steven’s fabulous Smoky Mac ‘n’ Cheese and several iterations of ribs. (At the time, Steven and I were furiously testing recipes for Raichlen on Ribs, which was released by Workman Publishing that spring.) Pulled pork reigned in 2009.

Last year—Pittsburgh Steelers vs. New Orleans Saints—Steven’s Cajun Wings stole the show.

What a privilege it’s been to have him and his extraordinary expertise on my “team” come Super Bowl Sunday. And now, for less than half what you’d pay for a beer at Cowboys Stadium February 6, you can recruit Steven, too: Download Raichlen’s TAILGATING: 31 Righteous Recipes for On-the-Go Grilling (Workman, 2011) on your Kindle, Nook, iPad, or even a computer armed with e-book reading capability.

In this convenient e-book, Steven has consolidated his favorite tailgating tips and recipes. He astutely recommends, for example, building your game day menu around “a large hunk of meat that serves lots of people but needs relatively little tending”. His Bratwurst “Hot Tub” will make Packers fans smile. Steelers fans will love Steven’s riff on “The Great American Hamburger”.

And not even the staunchest gridiron partisans will turn down Smoked Chicken Quesadillas with Cilantro and Pepper Jack Cheese (recipe below). Poppers. Wings. Dagwoods. All there, from appetizers to desserts.

The clock’s ticking…the party’s this weekend. Be on the winning team. Download Raichlen’s TAILGATING: 31 Righteous Recipes for On-the-Go Grilling today from Amazon or Barnes & Noble.

Smoked Chicken Quesadillas with Cilantro and Pepper Jack Cheese
Makes 4 quesadillas, can be multiplied as needed

Method: Direct grilling
Cooking time: 2 to 6 minutes
Advance preparation: You can assemble the quesadillas up to 30 minutes ahead, but you don’t need to. The whole point of a quesadilla is its speed and spontaneity.

Quesadillas are often described as Mexican grilled cheese sandwiches, but the truth is that most Mexicans cook quesadillas by deep-frying or pan-frying them. So leave the grilling to us. Like so much in our food culture, we Americans not only embrace the specialties of our neighbors and immigrants, we make them our own. These quesadillas explode with barbecue flavor—from the smoked chicken, from the pepper Jack cheese, and of course, from charring the quesadillas on the grill. The pico de gallo salsa is optional.

4 large (8 to 10 inches) flour tortillas
1 cup shredded smoked chicken
2 cups shredded cheese (I like a half-and-half mixture of pepper Jack cheese and sharp cheddar)
½ cup coarsely chopped fresh cilantro
2 scallions, both white and green parts, trimmed and finely chopped
2 fresh or pickled jalapeño peppers, thinly sliced crosswise
2 tablespoons (¼ stick) butter (either salted or unsalted is OK), melted
Pico de Gallo (optional, recipe follows)

1. Place a tortilla on a work surface. Sprinkle one half of the tortilla with a quarter of the chicken, cheese, cilantro, scallions, and jalapeños. Fold the other half of the tortilla over the top to make a half-moon shaped quesadilla. Assemble the remaining quesadillas the same way. Lightly brush both sides of each quesadilla with the butter, turning them carefully. The quesadillas can be prepared to this stage up to 30 minutes ahead.
2. Set up the grill for direct grilling and preheat it to medium-high.
3. When ready to cook, brush and oil the grill grate well. Arrange the quesadillas on the hot grate and grill them until the bottoms are golden brown, 1 to 3 minutes. Using a spatula, turn the quesadillas and grill the second side until the cheese is melted, 1 to 3 minutes. Keep an eye on the quesadillas—they burn easily. Serve the quesadillas at once, with the pico de gallo on the side, if desired.

Pico de Gallo
Literally translated as rooster beak, pico de gallo is the most basic Mexican salsa, found in one version or other from Sonora to Chiapas. Perhaps the salsa takes its name from its pugnacious bite. Because there’s no cooking, this salsa lives or dies by the quality of the raw materials—for example tomatoes so luscious and ripe, they go splat if they fall off the worktable.

Makes about 1½ cups

1 large or 2 medium-size luscious, red ripe tomatoes, diced
½ medium-size Vidalia or other sweet onion, finely diced
1 to 3 jalapeño peppers, seeded and finely diced (for a hotter salsa, leave the seeds in)
½ cup coarsely chopped fresh cilantro
3 tablespoons fresh lime juice, or more to taste

Combine the tomato(es), onion, jalapeño(s), cilantro, and lime juice in a mixing bowl and gently stir to mix. Taste for seasoning, adding more lime juice as necessary. You can chop the ingredients ahead of time but the salsa tastes best mixed within 15 minutes of serving. The salsa will be quite moist.



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Looking to get more quality time with your buddies? Don’t sit and watch the game by your lonesome on your high-def gewgaw with your nonworking remote, people! It’s time to TAILGATE with the man Oprah called “the gladiator of grilling.” Yup, it’s Raichlen’s Tailgating! 31 Righteous Recipes for On-the -Go Grilling, by Steven Raichlen, who personally curated 31 perfect tailgating recipes from his bestselling Barbecue Bible cookbooks for your mobile grilling pleasure. Download it at Barnes and Noble, Amazon, and other e-book retailers.

Newly engaged brides and grooms:  Once the mists of rrrrrrooomance have cleared and you’re ready to get down and dirty with some planning, do your and your family’s wallets a favor by checking out Your Dream Wedding on a Budget: 47 Cost-Cutting Secrets from America’s Favorite Wedding Planner by Mindy Weiss, featuring a goldmine of tips compiled from her be-all-end-all wedding planning resource, The Wedding Book: The Big Book for Your Big Day. Mindy may be known for her blowout celebrity to-dos (favorite piece of Mindy news from last year = story of Hilary Duff and the lost tooth!) but now that she’s planning her son’s wedding, you can bet she has budget on the brain! Barnes and Noble,Amazon, and other e-book retailers.

Say no to store-bought cakes, and a hearty yes to making loved ones of all ages feel ultra special on their birthdays. Bring on the balloons, the streamers, and the kazoos! Then get to (not so much) work by whipping up one of the tasty treats from The Cake Mix Doctor’s 25 Best Birthday Cakes: Easy Luscious Layer Cakes, Plus Frostings, Icings, Tips, and More by Anne Byrn. The doyenne of cake mix guarantees your guests won’t be able to guess it came from a box–but we defy you to resist the temptation of announcing it to all and sundry! Amazon, Barnes and Noble, and other e-book retailers.

And finally, January brings the undeniable urge to start plotting the year’s escapes. Get cracking! In Perfect Island Getaways from 1,000 Places to See Before You Die: The Caribbean, Bahamas & Bermuda, discerning travelista Patricia Schultz gives you a foolproof access card to 53 destinations in paradise. Why waste hours, nay, days, combing through endless travelers’ reviews on the web when you can grab the authoritative, vetted, to-die-for bucket list with the click of a mouse? Barnes and Noble, Amazon, and other e-book retailers.

Because a launch isn’t a launch without a P-A-R-T-Y, we’re going to be feting these shorties and their fab authors with a virtual pub party featuring (virtual) cocktails, cake, bbq, and more! Stay tuned for details.