by Brian | Feb 22, 2015 | Recipes
This year’s Valentine’s Day feast at Cooking by the Book featured duck breast: Seared Duck Breast Glazed with Roasted Garlic, Pomegranate Molasses, Ginger and Armagnac To complement the duck, we served twice-baked potatoes with caviar and these green...
by Brian | Nov 1, 2013 | Recipes
Lamb Chops with Roasted Cherry Vinaigrette Yield: serves 6 Ingredients: For the vinaigrette: 1 pound fresh sweet cherries such as Bing or Rainer, pitted and halved 8 tablespoons extra-virgin olive oil Sat salt, preferably gray salt Freshly ground black pepper 6...
by Brian | Nov 5, 2012 | Recipes
When it comes to salads, you can become stuck in a tragic rut. Different ingredients may go into the bowl, but do you just put the same dressing on them, night after night after night? Even the best salad dressing or vinaigrette can become a bit tired. You need...
![Creamy Caraway Seed Dressing for Coleslaw [and Potato Salad, too!] from Linda Dannenberg](https://cookingbythebook.com//wp-content/uploads/2012/04/Clipboard-Image1.bmp)
by Brian | Apr 16, 2012 | Recipes
Coleslaw is a ubiquitous dish, appearing on our plates at fast food restaurants, on burgers and hot dogs, and on platters next to those ribs and chicken you have just barbequed. Making slaw from scratch can be a bit labor intensive. Buying the ready-made versions from...
by Suzi | Jun 24, 2011 | Recipes
One of the treasures of summer and fall in the Hudson Valley is the array of farmers markets that dot the landscape. On Sundays, Brian and I go to Rhinebeck for their very upscale market. It is smallish, perhaps 25 vendors, but they offer incredible quality. Last...
