In the summer, simplicity rules in the kitchen. Hot days had us turning to refreshing cold soups, colorful salads and basically anything that doesn’t involve turning on the oven. But now, fall is on the horizon and we’re looking forward to spending a bit more time indoors, cooking and embracing hygge.
The harvest season brings with it all kinds of opportunities to gather, to cook and eat together. And so we’re cracking into our cookbook collection for recipe inspiration. Here are some of our favorites, new and old!
Molly on the Range, Molly Yeh
Molly’s cookbook reads almost like a memoir. She authentically tells the story of how she came to live on a sugar beet farm in North Dakota, how she turned a skill for baking cakes into a full-fledged blogging career, and how her multi-ethnic family influenced her cooking style.
And on top of all that, she shares hundreds of recipes, pages of her gorgeous photography, and sweet illustrated guides (such as “You Can Banh Mi That” and a Macaroni & Cheese Flow Chart). Recipes we’re bookmarking: Walnut-Crusted Brie Mac and Cheese with Apples and Pancetta, Squash and Ricotta Pizza with Sage and Arugula, and Pistachio Loaf Cake.
The Homemade Flour Cookbook, Erin Alderson
Baking breads and sweet treats is almost synonymous with fall comfort. In an effort to reduce the amount of processed foods she stocks her kitchen with, blogger and food writer Erin Alderson turned to making her own flours and nut meals and home. She found that making these ingredients at home was less expensive and that the flavor was better. If the idea of milling your own flours sounds daunting, have no fear! Erin walks you through how you can use a food processor or coffee grinder for certain flours if you don’t have an electric grain mill.
Organized by ingredient, Erin expertly introduces each grain, seed, or nut, with notes on the flavor, texture, nutrition facts, use, and best milling technique. Then she follows with a few recipes spanning breakfasts, breads, entrées, and desserts, most paired with gorgeous photographs. For example, the Rye section features Rye Crepes with Honey Apples and French Toast with Rye Bread and Bourbon Cherries.
Salt, Fat, Acid, Heat, Samin Nosrat
Alice Waters, of Chez Panisse, said it best: “This beautiful, approachable book not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity and joy.” Samin’s book is sure to become your go-to resource for all things cooking! It will truly teach generations to come about both the science behind what cooking is (spoiler alert, the answer is a combination of salt, fat, acid, and heat). Readers will be fully entertained and learn how to apply this methodology to making truly delicious, balanced dishes.
As both an award-winning chef and home cook herself, Samin bridges the gap between professionals and hobbyist in the kitchen. This book is perfect if your fall goals include deepening your understanding for why recipes work and being able to cook a delicious meal with any ingredients, any time.
Packed with infographics, charts, and illustrations, this book will answer all your food-related questions. It includes recipes for the simplest of cooking methods, like how to make stocks and broths and when to sauté and when to sear. We love how Samin also included suggested menus! We’ll be turning to the Flavorful Moroccan Feast first, featuring Chickpeas Simmered with Moroccan Spices and Kofta Kebabs.
Modern Potluck, Kristin Donnelly
Let’s just say it, potlucks don’t have the best reputation. Unless you’re very confident in the other attendees at a bring-something-to-share gathering, an invitation to a potluck can bring with it the resignation to a meal of casserole and cubed cheese. Enter former Food & Wine editor Kristin Donnelly’s Modern Potluck, a collection of inspired recipes large enough to feed a crowd. Filled with all the color and joy of the best food-centered gatherings, this book gracefully brings together modern yet practical recipes. Many are inspired by international flavors and include options for all kinds of dietary preferences.
Kristin writes, “Like most people who write cookbooks, my greatest wish is to bring people together around food in a way that’s as easy and fun as possible.” This is definitely a sentiment we can agree with! We’ll be lusting over each page as we set out to modernize the classic American entertaining tradition! We especially can’t wait to cook and share… Coconut-Roasted Squash Wedges with Lemongrass-Shallot Relish, Moroccan-Inspired Shepherd’s Pie, and Rye-Maple Banana Bread.
Acid Trip: Travels in the World of Vinegar, Michael Harlan Turkell
While at times a perhaps underrated or minimally-understood ingredient, vinegar is having a moment. This ancient acidic ingredient is crucial in cooking, and has been for thousands of years. Here to teach us all about it is Michael Harlan Turkel! Continuing his work as host of the podcast Food Seen, Turkell’s cookbook highlights chefs across the country that are using vinegars in many ways.
Turkell traveled all over the world to learn about vinegar-making techniques straight from the sources. He combines all this knowledge into a thorough guide to making your own vinegar, starting with bases inspired by seasonal fruit juices, wines, and honey. And in addition, he’s gathered recipes from renowned chefs like Daniel Boulud, Michael Anthony, and April Bloomfield. We’re bookmarking: Balsamic Barbecued Ribs and Poulet au Vinaigre.