We had some great cookbooks come out in 2021 and I didn’t think that 2022 could even hold a candle to those but I have purchased four cookbooks so far that I have thoroughly enjoyed. I thought I would share them with you!
Whenever I get a new cookbook my regular procedure is to flag every recipe in the book that I am interested in making. If there are more than about 10 flags then I will usually try to cook through the entire book. I haven’t gotten that far in Andy’s book yet but here are a few that have repeatedly attracted my attention:
I know you’re thinking, “anchovies?” Stay with me. Try not to think of anchovies as fish but more as a fine ingredient that raises the umami level of your recipe. Take for instance Caesar salad dressing, if you’ve ever had a really good Caesar, 99% of the time there are anchovies mixed in giving it a salty savory flavor that keeps you craving more. This flavoring paired with the delicate bite and cruciferous nature of the broccolini makes for a winning side dish.
I’ve made this recipe a few times and really love how the capers make the dish pop. The capers bring a salty perfection that combined with the toasty goodness of the garlic and the seer on the pork chop, really does not leave the heart wanting. Chef’s kiss. Satisfaction guaranteed.
This dish also has anchovies in the dressing (but you think fondly of anchovies now, so it’s all good) combined with garlic that makes it a little reminiscent of a Caesar salad. I’ve prepared it with Manchego cheese and used a variety of chicories. You can use endive, radicchio, or escarole and then pour honey on top of the salad. I enjoy hazelnuts on it and we don’t use enough hazelnuts, do we?
I met Colu in the fall of 2017 in an upstate New York kitchen store in Rhinebeck. She was out sharing her cookbook Back Pocket Pasta. I really loved that cookbook so I was really interested in what Colu offered in her new book.
Lately, everywhere I look I see jars with some sort of crispy garlic chili oil that you can put on meats or add to salad dressings, some people even use them on sandwiches. Colu offers up her version of a homemade crispy garlic chili oil with shallots and fennel seed and it is simply excellent. I love it because you can grill chicken or pork and drizzle as much or as little as you want over the meat, taking the dish up several notches. I have yet to try it in a salad but I think it would be awesome mixed with a little acid and poured over some lettuce.
This recipe is the perfect combination of a winning Sunday night dinner that fills you up both body and heart. Bolognese is one of my favorite sauces and it takes time and patience but it is well worth the effort.
Short ribs are one of my favorite things to make. I love the whole process of preparing short ribs for braising. The smell they create while cooking in your oven and the combination of the beefy flavor with juices from the ingredients it’s been cooked with will give you all the feels. Colu’s recipe will truly delight you. The citrus cuts through the fat of the short ribs combined with the herbs in the salad is a new go to for dinner parties.
If you’re looking for a touch of New Orleans look no further than the cookbook Turkey and the Wolf by Mason Hereford. Mason’s cookbook has a lot of sandwich recipes and is a little more casual but it’s got a lot of fun dishes.
This dish is something that dreams are made of. Who doesn’t like crispy fried chicken in a cold crisp salad? It’s perfect for the day after you’ve made fried chicken or just to make it on its own.
Growing up, I was lucky enough to eat tomato sandwiches with some really good bread and fresh warm tomatoes right off the vine, good mayonnaise and salt and pepper. Mason created a tomato sandwich that’s been excellently upgraded. I don’t know if this is going to replace my tomato sandwich in my usual repertoire but it definitely is worth a try.
Since fall is around the corner and that automatically means Thanksgiving and mashed potatoes, his buttermilk mashed potatoes have a peppy zing to them. I believe this dish would be great as a side for Thanksgiving or even next to meatloaf on a Sunday evening. They pair well with or without gravy as they have enough flavor to carry themselves on their own, but I never say no to gravy.
Anna Stockwell just put out the cookbook For the Table: Easy, Adaptable, Crowd-Pleasing Recipes. One reason I like this cookbook is because of the way it’s laid out. Anna starts by talking about planning for dinner parties and how to stock a prepping kitchen and it’s also broken up by seasons and paired together with proteins and sides. Each recipe has a timeline, ideas for add-ons or changes and special diet notes like gluten-free, nut-free, etc.
Anna’s slow cooker pot roast is sure to please a crowd of people and is served alongside a wedge salad that is not your typical wedge salad, it’s a Caesar wedge salad. It’s made out of little gems lettuce and the presentation on this is spectacular.
For some fun with friends, Anna has a recipe for peel-and-eat boiled shrimp. This is always a good way to gather loved ones around and have a conversation while peeling and eating shrimp.
This is a perfect meal that you can prepare in advance. The yogurt makes the chicken so tender that you can’t wait to grab your next bite. If there is any leftover chicken I would think it would be wonderful in a chicken salad.
That’s my wrap-up of cookbooks so far in 2022! There were supposed to be more out earlier this year but unfortunately due to supply shortages and also some books literally ending up on the bottom of an ocean, some cookbook release dates were pushed back.
I look forward to reviewing those when they come out including Melissa Clark’s new book Dinner in One: Exceptional & Easy One-Pan Meals and The Barefoot Contessa’s new book, Go-To Dinners: A Barefoot Contessa Cookbook, that’s set to drop in October! I’ll review September – December’s books before Christmas-time, so keep a look out for that blog.
As always, I hope you enjoy! Bon Appétit!