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...
by Brian | Dec 19, 2014 | Recipes
This salad appears on the cover of Pomegranates & Pine Nuts, the wonderful book by Bethany Kehdy, a book filled with exciting and most colorful recipes. This recipe, with its sprinkling of pomegranate seeds, immediately grabbed Suzen’s attention. Once we...
