by Brian | Dec 22, 2014 | Recipes
In the coming days, we are all likely to be preparing a feast or two. Thanksgiving has to have had the turkey and mashed potatoes. But for these coming days, perhaps another meat might appear on your table. And, while mashed potatoes deserve to be called the National...
by Brian | Dec 21, 2014 | Recipes
Navarin. Just say the word and you know it has to be French. And it is. A navarin is traditional French ragout or stew of lamb and vegetables. The name probably comes from “navet,” the French word for turnips which is the one vegetable traditionally...
by Brian | Dec 20, 2014 | Cookbook Review, Cookbook Reviews, Recipes
For the end of the year feasts, why expand the range of your table with something Latin, spicy, and actually very healthy. Carrots are a super food that we just don’t see on restaurant menus or often put on our home dinner plates. Frozen food manufacturers...
![Happy Holidays from Our Team to Yours [and a recipe!]](https://cookingbythebook.com//wp-content/uploads/2014/12/PastedGraphic-2-700x466.jpg)
by Brian | Dec 19, 2014 | News
Our Signature Brioche Chocolate Bread Pudding Yield: generous 8 servings Ingredients: 6 large egg yolks (room temperature) 2 cups whole milk 1 cup heavy cream 1 cup granulated sugar 1-1/2 tsp pure vanilla extract 1/2 tsp kosher salt One 1-lb loaf brioche...
by Brian | Dec 19, 2014 | Cookbook Review, Cookbook Reviews
It’s December 19th. In a week, it will be the day after Christmas. In two weeks, the day after New Year’s. By then, you will have dusted off the resolutions for that new year. I have my resolutions saved as a Word document. I open the screen, look at...
