Shellie’s Spaghetti Carbonara
From the author:
My high school friend Shellie Unger is a fabulous cook. I remember her mother growing fresh herbs and preserving fruit in brandy during those stodgy casserole years of the South when few cooks prepared food that was out of the ordinary. Shellie took her mother’s creativity in the kitchen and […] Read More ▶
From the author:
My friends Meg and Blakey have a farm down in the Grampians in Victoria, Australia, and they produce the most beautiful smoked garlic which they sell at farmers’ markets. This is an accompaniment to a roasted free-range chicken and is one of the highlights of simple cookery to me.
Smoked & Baked Garlic with […] Read More ▶
REDISCOVER YOUR COOKBOOKS
Join a community of cookbook lovers & discover that Eat Your Books is a great way to make better use of your own collection.
Use the code WBPS15 to get a free 3-month trial! Valid until 5/31/2015.
Comments comments […] Read More ▶
An excerpt from Epic Tomatoes, $2.99 this month only!
Another aspect of ripeness is a softening of the flesh: give the tomato a gentle squeeze. Though a yielding of the flesh is a good general guideline, some varieties, particularly some of the more modern hybrids, are bred to be particularly firm, and even fully colored specimens will […] Read More ▶
Here’s a hearty soup for fall and winter days. Serve it as a main course or as a warm-up for skiers, woodcutters, and snow-shovelers. You can use brown-skinned potatoes, which often keep better through the winter, but the red ones look nice with the pale yellow-green of the leeks. For a meatless version, substitute butter […] Read More ▶
Sign up for our newsletter and get a FREE ebook every month!