The book features more than 60 globally-inspired recipes to up your grill game, including “Pina Colada Chicken Skewers,” “Grilled Gnocchi Skewers,” “Burnt Ends and Dill Pickle Skewers,” and the unlikely, “Kangaroo & Bacon Skewers.”
This duck recipe is super easy, but I admit that I took a few liberties with it.
As someone who keeps a bare minimum of apps on her phone, I admit that Kitchen Stories was new to me.
The app was founded in 2014 by two business students with a penchant for cooking. They bill Kitchen Stories as the first video-based, design-oriented cooking app.
Now, the two have come full circle with a Kitchen Stories cookbook, “Anyone Can Cook” (Prestel), of which I received a review copy.
In the cookbook, the app team, based in Berlin, offer up a globally-inspired array of recipes such as “Glass Noodle Salad with Lemongrass Dressing,” “Spicy Chickpea Burgers,” “Savory Dutch Baby with Smoked Salmon and Horseradish,” and “Rigatoni with Walnut-Ricotta Pesto.”
I decided to give it a whirl with “Miso Pork Stuffed Eggplant,” which reminded me of an oversized version of a dim sum specialty.
It showcases more than 200 recipes for salads that will take you through summer and beyond, including “Southwest Beef Salad with Cornbread Croutons,” “Roasted Grape and Cauliflower Salad with Chermoula,” “Shaved Salad with Pan-Seared Scallops” and “Cherry and Goat Cheese Couscous Salad.”
When I was a kid, my dad would often tote home a pink box tied with red string from his shopping trip to San Francisco’s Chinatown.
Inside could have been anything from pudgy dim sum dumplings to triangles of airy buttercup-yellow sponge cake to a double-crust apple pie so shiny and bronzed that it nearly looked lacquered.
More often than not, though, what was hidden inside was a custard pie.
It had a simple crust, which honestly, wasn’t anything to write home about. The real star was the smooth, eggy custard filling, almost the pale hue of eggnog, soft and just barely jiggly, and with a taste of both comfort and lavishness all at the same time.
It was my dad who gave me my first taste of this nostalgic pie, proferring an affection for it that I still possess to this day.
So, when I baked this “Parisian Dan Tart,” I couldn’t help but think of him immediately.
No doubt he would have loved this majestic version of a custard tart.
And no doubt he would have been tickled to know that its origins are also from Chinatown.
With more than 350 recipes for beef, pork, lamb, and veal, it’s a true meat lover’s manual. It includes illustrations showing where each cut is found on a particular animal. It also will teach you how to make meat juicier through pre-salting or brining; what kind of fat to trim off and how much; and how to cure your own bacon.
The recipes make use of a range of cooking techniques and run the gamut from “Sous Vide Pepper-Crusted Beef Roast” and “Slow-Roasted Pork Shoulder with Peach Sauce” to “Slow-Cooker Sweet-and-Sour Barbecue Spareribs” and “Egyptian Eggah with Ground Beef and Spinach.”
You can’t go wrong with “Grilled Pork Kebabs with Hoisin and Five-Spice” that’s easy and quick enough to make on a busy weeknight.