Whether you’re heading to a friendly brunch, family barbecue, church picnic or holiday office party, the perfect crowd-pleasing contribution is at your fingertips! No more worrying about what you can bring to the block party, bake sale or baby shower.
Taste of Home Make It, Take It Cookbook is packed with more than 375 simply impressive bring-a-dish classics. Each recipe is guaranteed to travel well, come together easily and satisfy everyone at the party. In fact, these dishes are so incredible, you’ll want to serve them at home for your own gang to enjoy!
Breakfast for a Bunch
Main Dishes to Share
Satisfying Sides & Salads
Breakfast Potatoes for a Crowd
Overnight Apple French Toast
Orange Cheesecake Breakfast Rolls
Bacon-Cheddar Potato Skins
Mini Mac & Cheese Bites
Church Supper Spaghetti
Root Beer Pulled Pork Sandwiches
Taco Macaroni Bake
Slow-Cooked Rueben Brats
Roasted Vegetables with Sage
Creamy Parmesan Casserole
Pineapple Sheet Cake
Spiced Pumpkin Tiramisu
Candy Bar Fudge
Grill it and They Will Come Outdoor summer barbecues are fun. Having friends neighbors or family over for a nice weekend afternoon of games, cold drinks, and a whole lot of food, sounds like a good time to me. But are you going to serve the same old burgers and hot dogs? No way, don’t do that when there are so many exciting and delicious alternatives. With a little desire for a new cooking adventure and a good cookbook, you can be a real crowd pleaser this weekend. And you might just have fun doing it too.
Grill Power is the first book devoted solely to cooking on indoor electric grills. Healthy, fast, delicious, and all-season, indoor electric grilling is a great and versatile way to cook.
Grill Power provides a wealth of information on the use and care of particular grills and more than fifty international menus totaling more than 125 healthy recipes. Each menu includes a step-by-step game plan that gets meals on the table fast, ingredient substitutions, recipe variations, timesaving tips, serving suggestions, a nutritional breakdown of each menu, and fascinating notes from the chef who wrote the book.
- Used Book in Good Condition
The James Beard Award-winning chef behind some of New Orleans’s most beloved restaurants, including Cochon and Herbsaint, Donald Link unearths true down home Southern cooking in this cookbook featuring more than 100 reicpes.
Link rejoices in the slow-cooked pork barbecue of Memphis, fresh seafood all along the Gulf coast, peas and shell beans from the farmlands in Mississippi and Alabama, Kentucky single barrel bourbon, and other regional standouts in 110 recipes and 100 color photographs. Along the way, he introduces all sorts of characters and places, including pitmaster Nick Pihakis of Jim ‘N Nick’s BBQ, Louisiana goat farmer Bill Ryal, beloved Southern writer Julia Reed, a true Tupelo honey apiary in Florida, and a Texas lamb ranch with a llama named Fritz.
Join Link Down South, where tall tales are told, drinks are slung back, great food is made to be shared, and too many desserts, it turns out, is just the right amount.
Interview with Donald Link
Q. Your last cookbook, Real Cajun, was a celebration of the culture in which you grew up. With Down South, what made you decide to get out of your comfort zone, so to speak?
Growing up I had a strong influence from my Mother’s father who grew up in Alabama. When it comes right down to it, I probably ate more Southern-style food growing up than Cajun food. We didn’t take a lot of trips anywhere to speak of growing up except for to the Redneck Riviera. My aunt Cynthia had a house (trailer actually) on the waterfront in Gulf Shores, Alabama, so we would eat with her and at other funky restaurants on the Gulf Coast. I’ve also met a lot of other Southern chefs and have been able to see very distinct subcultures of southern food.
Q. I know you routinely go to France and Italy, where you rent houses, shop the markets, and cook. And before you opened your fabulous new seafood restaurant Pêche, you and your crew went to Spain and to Uruguay for inspiration. Tell us about how those experiences translate into the cooking you do in your restaurants and books.
My favorite thing to do when I travel anywhere is to cook in those locations with their regional ingredients. People think I’m crazy to cook on vacation but I tell them that cooking is why I got into this business in the first place. It is actually one of my favorite things to do. There is no way to replicate the cooking from my house or even my restaurant. The ingredients, terroir, dairy, meats, etc., are all unique in different parts of the world with very unique flavors. Taste the butter in France or the meat in Uruguay and you’ll immediately see what I mean.
Q. You also travel a little closer to home–as in the places showcased in the new book. Tell us about the trips and the influences that inspired Down South.
The Southern coast was probably the most inspiring of the trip. It’s very difficult to find the old-school places that I remember growing up, but there are still a few. Most of the area has been taken over by some sort of crab-trap, generic-named restaurant serving frozen crab from Alaska. Just like the food overseas, the real finds on the Gulf Coast are the markets and the fresh seafood and making my own food with those ingredients. Burris Farm Market and Joe Patti’s are great examples of this.
Q. The subtitle of the new book references pork, shrimp, and bourbon, but there is clearly a whole lot more inside. What made you decided to pull those three ingredients out?
When I first set out on this book, it occurred to me that most of my forays through the South involved some sort of pork and almost always ended up with bourbon, and on a few occasions the day started with bourbon. The shrimp part came after the great Gulf Coast trip. Whereas a lot of Southerners hunt religiously, my dad and I did a lot of fishing and shrimping.
Q. This is a gorgeous book with stunning photographs. Why did you feel like it was important to shoot each chapter on location rather than in a studio?
I’ve never been comfortable with studio shots. I don’t feel it really represents the soul of the food I cook. Shooting on location with natural light always brings about a real and authentic sense of place to the food. The book is really telling a story about food. I think it would be hard to write about one’s time in Spain if you’ve never been there. I feel the same about food and the photos that go with it.
Q. It really feels like “Down South,” to borrow your title, is really at the forefront (or maybe it’s the engine) of the current national food scene–a trend driven in large part by remarkable chefs such as yourself. One of my favorite new restaurants in Manhattan, Maysville, is named for the town in Kentucky where bourbon was invented, and it has some of the best little grits cakes I’ve ever put in my mouth. The chef isn’t Southern but his influence clearly is. First, do you agree that Southern cooking has moved to the front of the culinary pack? And if so, why do you think that is?
For a long time, I think Southern food was considered a type of peasant fattening food. I think chefs now are seeing it’s not all chitlins and cornbread. Southern food is, in my opinion, the most distinct food culture the United States has. It has a real history and a solid technique. I find the real trend going on right now is what is considered real. Early in my career at Herbsaint, I had moved back from a three-year stint cooking French California food in San Francisco and was hell bent on doing the same in New Orleans. I felt like the food I grew up with would never be received in an upscale dining situation. Then I came around and realized that cooking Southern and Cajun style was my God-given birthright, and there was no reason that I shouldn’t let that come to the forefront of my cooking style.
Gather fresh ingredients and fire up the grill! Prepare in-season, summer-perfect recipes like sweet Aloha Burgers, tangy Garlic Shrimp Skewers, and zesty Barbecue Chicken Sliders, Zucchini Lasagna Rolls, and Chicken and Veggie Pasta. Plus, go beyond with light and savory appetizers, refreshing drinks, and fruity desserts. Excellent for parties or just a day out in the sun, these recipes will have you grilling year round!
With over 250 mouthwatering paleo recipes, this definitive cookbook delivers charred perfection to grillmasters seeking a healthier lifestyle.
There’s no doubt that adopting a Paleo diet and saying goodbye to dairy, grains and starches can be challenging. But this cookbook makes the Paleo diet easy, taking you step-by-step to a healthier lifestyle, one that has been proven to promote weight loss and a stronger immune system… without skimping on that bold barbecue flavor! With over 250 tantalizing recipes, this cookbook promises to bring out the best in each simple, hearty ingredient, starting with Paleo-friendly rubs and marinades, moving on to meats and veggies, and ending with decadent desserts (grilled peaches, anyone?). Filled with grilling guidance, Paleo wisdom, shopping advice and an extensive variety of dishes, there’s no better way to enjoy the simple pleasure of eating delightful, wholesome food.
It starts with a serene sizzle that sends an intoxicating aroma wafting through the air in smoky, cirrus-cloud wisps. The simple act of grilling outdoors creates a sensory magic few can resist. Steaks, burgers, chicken, fish, and vegetables transform into flavor-drenched food like nothing you produce in your housebound kitchen. Maybe it’s the open-air, blue-sky, backyard atmosphere. Maybe it’s the satisfying pop-tsst of a newly opened can of beer or soda that helps set the mood. Maybe it’s the laid-back attitude that a cook adopts when grilling. The BBQ & Outdoor Grilling Cookbook: 110 Recipes for Everything from Appetizers to Desserts contains recipes, tips, and grate guidelines to whisk you away to lazy summer days full of satisfying sighs. Inside this book are recipes for irresistible seasoned steaks, marinated chicken, and herb-touched seafood. Sauces, toppers, and side dishes are included, too. To hit your sweet spot, there is also a recipe that will show you how to make homemade root beer that could become an annual summertime tradition. It’s that good! There are also recipes for smoked food, a cooking trend that is fast becoming a favorite technique among backyard grillers. Patience is required, but the long, slow cooking results in smoky barbecued, tender-beyond belief foods. So step outside and have a searing relationship with your grill!!!