COOK IT IN YOUR DUTCH OVEN: 150 Foolproof Recipes Tailor-Made for Your Kitchen’s Most Versatile Potby the creative chefs of America’s Test Kitchens is a wonderful resource for using my favorite kitchen pot, the Dutch oven. Despite the influx of Instapots and slow cookers, I find that I use my Dutch oven more and more for soups, stews, and sauces. This book offers up many new ideas for cooking in this time-honored pot. Standouts include: French-style pork stew; Sicilian fish stew; roasted poblano and white bean chili; beef braised in Barolo; chicken in a pot with red potatoes, carrots, and shallots; bourbon-pecan bread pudding.
COOKING AT HOME from award-winning British chef Dan Doherty is full of comfort food recipes that are nourishing and perfect to serve on cold winter nights. Favorite recipes include bacon-wrapped dates with chorizo and cheddar stuffing; quinoa and black bean chowder; mussels in cider with leeks & tarragon; Japanese beef short ribs; carrot and pistachio salad with orange and mint; and salted caramel chocolate chiffon cake.
DAVID TANIS MARKET COOKING: Recipes and Revelations Ingredient by IngredientDAVID TANIS MARKET COOKING: Recipes and Revelations Ingredient by Ingredient by Chez Panisse chef alum David Tanis is a book from last year that needs to be mentioned. Tanis searches out the best ingredients and showcases them in incredibly innovative recipes. This inspiring cookbook should be explored and dogeared in the kitchen. Standouts include corn soup with Indian spices; Japanese cucumber salad; multicolored heirloom tomato tian; cauliflower “couscous” with spiced butter; and Moroccan lamb tagine.