These crispy-all-over, supremely decadent tasting biscuits are unlike others.
Because they have a novel ingredient that you might just guess from my cheeky photo.
Yes, duck — as in fat.
There’s no butter or shortening in these babies. Just a generous amount of lavish duck fat along with buttermilk.
This fabulous biscuit recipe is from “Still We Rise” (Clarkson Potter, 2023), of which I received a review copy.
It’s by Erika Council, creator of the Southern Souffle blog and chef-owner of Bomb Biscuit Co. in Atlanta’s Old Fourth Ward historic district where Martin Luther King Jr. was born.
As she writes, this book embodies the “gospel of biscuits,” the heritage and heart these rounds of little more than flour, fat, and dairy have carried over generations, especially among Black home-cooks who proudly perfected them for their families.
If there was ever anyone qualified to write a masterful cookbook on seafood, it is Eric Ripert.
After all, the renowned chef is co-owner of Le Bernardin in New York City, the absolute mecca of seafood that holds three Michelin stars and has held four stars from the New York Times for more than three decades.
What’s incredibly refreshing about his “Seafood Simple” (Random House, 2023), of which I received a review copy, is how easy and doable these recipes are.
These recipes are absolutely made for the home cook, with many of them calling for little more than a handful of ingredients and only one page of instruction. Try your hand at “Tuna Carpaccio with Ginger-Lime Mayonnaise” (made with store-bought mayo and ginger juice that only requires grating it, then squeezing out the juice); “Salmon Wrapped in Collard Greens with Beurre Rouge” (a sauce that’s simply red wine reduced, then swirled with butter); “Fish Fingers” (a favorite of his son’s that is breaded in panko and served with ketchup); and “Shrimp Skewers with Green Curry Sauce” (with the shrimp skewered with pineapple chunks and grilled).
There’s also expert advice, as well as detailed photos, on how to skin a fish, clean shrimp, split a lobster, shuck an oyster, and remove pin bones from salmon.
Imagine donning your best “Mad Men” pearls while standing at the stove nonchalantly sauteing chicken when — oops — you accidentally splash some of your gin martini into the pan.
That’s the happy accident Amy Thielen, a James Beard Award-winning food writer and cookbook author, aptly envisions when she makes her delicious “Crispy Smashed Chicken Breasts with Gin-and-Sage Jus.”
Whether you envision a martini or a favorite gin-and-tonic like I did, this dish delivers the herby, woodsy tastes of mint, menthol, and eucalyptus, along with a surefire technique for cooking moist chicken breasts on the stovetop.
The recipe is from her new cookbook, “Company” (W.W. Norton), of which I received a review copy.
Thielen lives in wooded, remote Northern Minnesota, where there are only three restaurants in town — a 25-minute drive away. As such, when she gathers with friends and families for a meal, it’s usually at her own home.
It’s a good bet that following any disaster around the world no matter how far-flung, those jumping into action immediately after first responders are the chefs and volunteers of World Central Kitchen.
This global nonprofit was founded in 2010 by renowned Chef Jose Andres, who has a roster of restaurants around the United States.
After jumping into action to cook in Haiti after a devastating earthquake, he got the idea to create the organization. Since then, WCK has mobilized to serve more than 300 million meals worldwide.
Andres never expected that people would want recipes for the food served under those circumstances, he writes. But plenty did.
That’s what prompted “The World Central Kitchen Cookbook” (Clarkson Potter), of which I received a review copy. It was written by Andres and World Central Kitchen; with Sam Chapple-Sokol, editorial director of the Jose Andres Group.
All proceeds from the sale of the book will be donated to WCK’s emergency efforts.