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Lilly Solo
My recipes are simple to follow because I want to show how cooking can be fun and full of this magic. Those who love entertainment will always enjoy themselves while they learn simple techniques and actionable tips about cooking along the way. I consider all of my followers to be part of my Macaroni family, and my mission is to bring them a Modern Renaissance, a new way of cooking and making those shareable moments with the people they most love in their lives.
The last few years have not been easy on anyone so my hope for this book is that it will warm your heart (and your belly), fill your (espresso) cup and remind you that no matter what, La Famiglia is everything.
My recipes are simple to follow, because I want to show how cooking can be fun and full of this magic. Those who love to be entertained will always enjoy themselves while they learn simple techniques and actionable tips about cooking along the way. I consider all of my followers to be part of my Macaroni family, and my mission is to bring them a Modern Renaissance, a new way of cooking and making those shareable moments with the people they most love in their lives.
According to Henry Notaker, journalist and author of A History of Cookbooks: From Kitchen to Page Over Seven Centuries, the first cookbook that archaeologists have discovered is 3,700 years old. It consists of 35 recipes written on clay tablets, and its recipes are thought to have been intended for gods rather than humans. Still, it demonstrates that humans have been collecting cooking instructions for millennia. A few things have remained the same for much of the cookbook's history: they are still anthologies of imaginary meals, often fueled more by aspiration and desire than the reality of what's for dinner, and they still promise an almost alchemical transformation of raw ingredients into status and well-being.
Tablets YBC 4644, YBC 8958, and YBC 4648 together contain 35 recipes from ancient Mesopotamia. According to Henry Notaker, they form the earliest "cookbook" yet discovered, though they consist primarily of lists of ingredients and are thought to be instructions for dishes to be served in religious ceremonies, rather than for dinner. In 1995, French historian Jean Bottro published translations of the recipes in a book titled Textes Culinaires Msopotamiens; journalist Laura Kelley published her interpretations online here, if you'd like to have a go at preparing them yourself.
Kirstin: Well hello new favourite roast chicken recipe! The joy of this particular roast chicken dish is the salad you get by adding the roasted vegetables to kale and dijon mustard at the end. And the new ridged sheet pan (because give me all the sheet pans) crisped those potatoes up beautifully too.
The other twist was that you put the breadcrumbs on only one side. Yes, you read that right. Although it looks like a traditional fully-fried, fully-coated chicken cutlet, looks can be deceiving. All the crumb goodness can be found on only one side.
After my previous post about the difference between sheet pans and tray bakes, I started to think about what constitutes a sheet pan meal. It turns out that it needs to be cooked on a sheet pan (no, really), but one with a rim (to prevent everything dribbling off the sides), and it requires that at least one component be prepared on said sheet pan. Sounds easy, no? But it turns out that this formula can be applied to a surprisingly wide range of recipes, as this chili recipe shows. It is an art that this book has got covered. And I am here for all the #sheetpanlife
Basically, what you do is you toss the broccoli, olive oil, seasonings and the gnocchi together before spreading it on the sheet pan. Then you add a bit of water and a bit of double cream, seal it with foil and bake it.
Kirstin asked a relevant question the other day: when is it a sheet-pan dinner and when is it a tray bake? (The answer it seems, like so many things, comes down to semantics and geography. They mean the same thing.)
This was a winner. Not only was it relatively straightforward to make (the thing that took the most time was slicing all the mushrooms), but it did not require a great deal of interventions while it was in the oven (which is what makes tray bakes so glorious), and it was super tasty with minimal effort.
Because there are cookbooks that are based on specific types of cuisine or parts of the world. There are cookbooks written by well-known cooks and chefs. Those that use a few ingredients. There are cookbooks that teach you how to improve your cooking techniques, like baking or pastry making.
Arguably the best chef of his generation, Gordon Ramsay has had an illustrious career and built a global restaurant empire from London to Bordeaux and from Seoul to Singapore. But alongside these bustling locations, tucked away in a quiet Chelsea street in London, is the jewel in Gordon's crown - Restaurant Gordon Ramsay. The tiny dining room, which he opened over 25 years ago, has built a legendary reputation and been awarded three Michelin stars for the past 22 years.
The dream combination - a Michelin-starred super-chef who is also a committed athlete. Gordon knows how important it is to eat well, whether you're training for a triathlon or just leading a busy active life. This is the ultimate collection of recipes that you'll enjoy cooking and eating, and will leave you in great shape whatever your fitness goals.
In the National Geographic television series Uncharted, chef Gordon Ramsay journeys to some of the most remote locations on Earth in search of culinary inspiration, epic adventures, and cultural experiences.
Gordon Ramsay's Ultimate Home Cooking is a collection of over 120 delicious new recipes that are infused with Gordon's expertise and skill gleamed from his years in professional kitchens. Divided into chapters to see you through the whole day from weekday breakfasts to Saturday night dinners, this book is all about the pleasure of cooking and sharing the very best home-cooked food with family and friends.
"My rules are simple. Home cooking has to be easy. It's got to be fast. It's got to be delicious. If you think you can't cook amazing food at home, think again. I'm going to prove that however busy you are it's still possible to cook stunning food. These are the only recipes you'll ever need." - Gordon Ramsay
Gordon Ramsay's Ultimate Cookery Course is about giving home cooks the desire, confidence and inspiration to hit the stoves and get cooking, with over 120 modern, simple and accessible recipes. The ultimate reference bible, it's a lifetime's worth of expertise from one of the world's finest chefs distilled into a beautiful book.
"I want to teach you how to cook good food at home. By stripping away all the hard graft and complexity, anyone can produce mouth-watering recipes. Put simply, I'm going to show you how to cook yourself into a better cook."
- Gordon Ramsay
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Book a discovery call with me and see if we should work together. I offer a sliding scale for every budget. We can cook virtually so you can be in your own kitchen or in-person if you are local to New York City.
My newest creation, Good Enough, is a self-care cookbook that offers personal andvulnerable storytelling, delicious recipes, and encouraging advice to teach you how toaccept yourself, love yourself, and find peace through the act of cooking.Learn more here!
When it comes to dim sum, you might associate the word with Cantonese char siu bao and har gow. Here, you will find a broader array of dishes including noodles, dumplings, and buns from other parts of China.
Learn more about the ingredients used in Chinese cooking, how to store and cook with them, where to buy, and related recipes. You only need a handful of ingredients to get started, and you can find most of them online.
Over the past few years, The Mediterranean Dish has grown to a bustling community where I can share recipes, cooking tips and grocery lists to help millions of blog readers and many more social media followers pursue the Mediterranean lifestyle (by the way, you can follow me on Instagram, Facebook, YouTube, and Pinterest; I love to hear from you!)
Our olive oils come from two family-owned olive groves in Greece. The Kotsovolos family in the beautiful mountain village of Christianoupolis provide our Early Harvest EVOO. And their cousins, the Hinaris family in the coastal town of Kyprissia supply our Private Reserve EVOO. Both families have been in this business for more than 100 years and continue to follow the same old methods of handpicking and pressing the olives for best quality.
Patricia Wells \u2013 journalist, author, and cooking teacher \u2013 is an American who has lived in Paris since 1980. She is the author of 13 books, including The French Kitchen Cookbook, Simply Truffles, Vegetable Harvest, We've Always Had Paris...and Provence, Bistro Cooking, Simply French, and Trattoria. Her first book, The Food Lover\u2019s Guide to Paris, was a landmark work that \"cracked the code\" to the Paris food world. (The Food Lovers Guide iPhone app is available from the iTunes store, and an all new version of the print edition is scheduled for March publication.) She is the only woman and only foreigner to serve as restaurant critic of a major French publication, the newsweekly L\u2019Express. From 1980 to 2007 she served as restaurant critic for the International Herald Tribune. Previously, she was a writer and editor for The Washington Post and The New York Times.
She is the recipient of numerous awards, including the Chevalier de l\u2019Ordre des Arts et des Lettres for her contributions to French culture, and received an honorary doctorate from Muhlenberg College in 2013 and another in gastronomic journalism from the University of Wisconsin-Milwaukee in 2007. Several of her books have received the James Beard and IACP awards, and most of them have been translated into several languages. At certain times of the year, she conducts week-long cooking classes both in her cooking studio in Paris and at her farmhouse in Provence. She is married to Walter Wells, retired executive editor of the International Herald Tribune and now her enthusiastic sous-chef.
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