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This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home â that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between!
(It s the end of the long workday (or the start of an extra-long week) and we re hungry. Like, can t-think-straight hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In
Dinner s Ready, her monthly column on weeknight wonders, she shares three simple, flavor-packed recipes that are connected by a single idea or ingredient. Stick with Emily, and you ll have a good dinner on the table in no time. Today, three hearty, wintry braises that don t need to simmer all day on the stove.
Meredith Miotke Chefs rarely follow recipes, but many of them find plenty to savor in cookbooks, nonetheless. They read for inspiration, education, context and community. They earmark pages that reveal fresh approaches to technique. They scribble down notes of promising flavor combinations. We asked three chefs, one cookbook author and one plant nursery owner to share the cookbooks or other food books they pore over.
Cara Chigazola Tobin click to enlarge Cara Chigazola Tobin
The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein (HarperCollins 1993/updated edition, University of California Press, 2013)
Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey by Robyn Eckhardt (Rux Martin/Houghton Mif