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.
You know that perfect eggplant consistency, where it’s so supple, it’s almost like custard?
It’s not always easy to achieve that texture.
But thanks to James Beard Award-winning chef Hugh Acheson, there’s a fool-proof method that will not only render it with that exquisite consistency but give it an edge of smokiness, too. And all without a grill.
Just put the whole eggplant in a 425-degree oven and let it do its thing for 45 minutes or so. It will emerge sublime.
Acheson made sure his two daughters knew how to cook before they went off to college. In this book, of which I received a review copy, he showcases the foundational building blocks that every home-cook ought to master, such as knowing the proper way to cook rice, beans, poach an egg, make vinaigrette, pan-fried fish and roast chicken.
The cookbook contains 125 recipes culled from the more than 2,500 that Purviance has developed over the years for Weber. His greatest hits are tried-and-true dishes such as “Peach and Blue Cheese Bruschetta Drizzled with Honey,” “Curried Lamb Chops with Yogurt Sauce” and “Pineapple Upside-Down Cake.”
In her cookbook, of which I received a review copy, she offers up dishes that home-cooks can actually make. That includes delights such as “Asparagus Quiches with Mint,” “Roasted Young Onions with Sage Pesto,” and “Sweet Corn Ice Cream with Butterscotch.”
With stands at my local farmers market piled high with brilliant purple eggplants at this time of year, I was drawn to Bloomfield’s recipe for “If-It-Ain’t-Broke Eggplant Caponata.”