Food and Wine Staff

Heavy Hardcover (2 to 4 lbs)

New York

Best Dishes from America's Favorite Restaurant

In this collection of recipes from Food & Wine Magazine, you'll find all the chef recipes you love, all simplified and perfected. Dozens of accessible wine parings ensure the perfect match for every dish.

Chef Recipes Made Easy

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Steven Siler

Paperback (1 to 2 lbs)

Favorite Recipes of Our Local Restaurants

Do you remember enjoying a meal at that famous restaurant, and wishing you could get the recipe? Or visiting a city and eating at that cute little cafe that everyone raved about? Well now, you literally have your cake and eat it too. Or at least the recipe for the cake. Signature Tastes of Manhattan captures the recipes that define The Big Apple. From the Four Seasons famous desserts, to the Chocolate Bread Pudding at Gramercy Tavern, these are the restaurants, recipes and pictures that define the culinary tastes of Manhattan. Truffled Macaroni & Cheese Smith & Wollensky 2 Tbsp garlic, chopped 1/2 cup shallots, chopped 3 Tbsp butter, divided 1 cup white wine 1 cup heavy cream 1/2 tsp black pepper, ground 1 tsp chicken bouillon 1 cup half & half 2 Tbsp flour 1/4 cup Parmesan cheese, grated 1/4 cup provolone cheese, grated 1/4 cup Monterey jack cheese, grated / cup cheddar cheese, grated 2 Tbsp truffle oil / lb. elbow macaroni, cooked al dente To taste salt 1. Sweat garlic and shallots in 2 Tbsp of butter until translucent. 2. Add white wine and reduce by half. 3. Add in heavy cream, black pepper, chicken bouillon and half & half. 4. Bring to simmer. 5. In a small saucepan, create a roux by melting the remaining tablespoon of butter then whisking in flour. 6. Whisk continually until light blonde. 7. Whisk roux into simmering mixture to thicken. 8. Simmer for 10 minutes. 9. Add all cheeses and truffle oil. 10.Blend mixture in blender covered with kitchen towel. Be careful-hot mixtures expand when blended! 11.Return to saucepan and bring to simmer. 12. Add in cooked pasta. 13.Taste and adjust seasoning with salt and pepper. 14.Allow to cool. Topping 1/4 cup Panko bread crumbs 2 Tbsp truffle oil 2 Tbsp butter, melted To taste salt To taste black pepper, ground 1. Combine all ingredients and mix well. 2. The resulting bread crumb mixture should have a moist appearance and texture. Preparation 1. Divide macaroni and cheese mixture evenly into three 8 oz. casserole dishes. 2. Divide topping between the three dishes. 3. Bake at 350 for 25 minutes or until the topping is golden brown. 4. Serve

Signature Tastes of Manhattan

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Hardcover (1 to 2 lbs)

The New York Restaurant Cookbook

Mark Bittman

Light Paperback (1 lb or less)

Quick Cooking

Make a quick home-cooked meal tonight! Ziti with Creamy Gorgonzola Sauce. Shrimp Marinara. Broiled or Grilled Chicken with Pesto. Stir-Fried Spicy Beef with Basil. With How to Cook Everything(TM): Quick Cooking, great-tasting, satisfying dishes like these can be made in 30 minutes or less! Mark Bittman, the award-winning author of the bestselling kitchen classic How to Cook Everything(TM), shares his favorite simple-and infinitely flexible-quick recipes. You'll be able to prepare family-pleasing everyday meals, spur-of-the-moment dinners for friends, even special-occasion feasts. To inspire you and help you plan your meals, you'll find Bittman's straight talk on cooking and special features, including: * Creative recipe variations and ideas * Tips for shopping, preparing, and cooking the recipes * Illustrations to demystify trickier techniques * Menu suggestions for a Weeknight Family Dinner Classic, an Elegant Dinner Party, and more * At-a-glance icons highlighting recipes done in 20 minutes or less

How to Cook Everything

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Barefoot Contessa at Home

Ina Garten

A Barefoot Contessa Cookbook

A collection of all-new soul-satisfying dishes from America's favorite home cook!

#1 NEW YORK TIMES BESTSELLER . A collection of all-new soul-satisfying dishes from America's favorite home cook!

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review . Food Network. The Washington Post .The Atlanta Journal-Constitution . Town & Country

InModern Comfort Food, Ina Garten shares 85 new recipes that will feed your deepest cravings. Many of these dishes are inspired by childhood favorites-but with the volume turned way up, such as Cheddar and Chutney Grilled Cheese sandwiches (the perfect match for Ina's Creamy Tomato Bisque), Smashed Hamburgers with Caramelized Onions, and the crispiest hash browns that are actually made in a waffle iron!

There are few things more comforting than gathering for a meal with the ones you love, especially when dishes like Cheesy Chicken Enchiladas are at the center of the table. Old-fashioned crowd pleasers like Roasted Sausages, Peppers, and Onions are even more delicious and streamlined for quick cleanup. For dessert? You'll find the best Boston Cream Pie, Banana Rum Trifle, and Black and White Cookies you'll ever make. Home cooks can always count on Ina's dependable, easy-to-follow instructions, with lots of side notes for cooking and entertaining-it's like having Ina right there beside you, helping you all the way.

From cocktails to dessert, from special weekend breakfasts to quick weeknight dinners, you'll find yourself making these cozy and delicious recipes over and over again.

Modern Comfort Food

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404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less

101 super-quick and ultra-easy recipes for each of the four seasons—totaling a whopping 404 recipes—from award-winning cookbook author and popular New York Times columnist Mark Bittman. • A celebrated author with a huge following: The author of the perennial bestseller How to Cook Everything, mark Bittman is known across the country as “The minimalist.” His more than two million readers eagerly follow his weekly recipes and accompanying instructional online videos from The New York Times. His popular thirteen-part PBS series was named the Best National Cooking Series of 2005 by the prestigious James Beard Foundation. • An easy, breezy read for busy cooks: 404 Express gives readers 101 quick recipes for each season, all of which can be prepared in ten minutes or less. For people who like to eat well without the fuss, mark Bittman offers his trademark pared-down elegance and contemporary style. Like his New York Times column, each recipe is presented with just a sentence or two and requires but a few ingredients. From seafood to pasta dishes, vegetarian specialties and desserts, Bittman covers every flavor for every season. • Capitalizes on the “seasonal” food craze: With concerns about the environment, today more than ever, Americans are keen on cooking and eating seasonally. Each of the 404 recipes in this book make it easy for readers to choose meals made from fresh foods produced on local farms.

Mark Bittman's Kitchen Express

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Oversized Hardcover (4 to 6 lbs)

All You Need to Make Great Food--With 1,000 Photos

How to Cook Everything the Basics

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Questlove Food LLC

Martha Stewart

What if Questlove threw a potluck dinner, and everybody came? He picked the guests. The guests picked the recipes. The result is the ultimate potluck cookbook

Questlove is best known for his achievements in the music world, but his interest in food runs a close second. He has hosted a series of renowned Food Salons and conversations with some of America's most prominent chefs. Now he is turning his hand to creating a cookbook. In Mixtape Potluck Cookbook, Questlove imagines the ultimate potluck dinner party, inviting more than fifty chefs, entertainers, and musicians-such as Eric Ripert, Natalie Portman, and Q-Tip-and asking them to bring along their favorite recipes. He also pairs each cook with a song that he feels best captures their unique creative energy. The result is not only an accessible, entertaining cookbook, but also a collection of Questlove's diverting musical commentaries as well as an illustration of the fascinating creative relationship between music and food. With Questlove's unique style of hosting dinner parties and his love of music, food, and entertaining, this book will give readers unexpected insights into the relationship between culture and food.

Note: The cover material for this book is meant to mimic the texture and tactile quality of tinfoil and is intentional.

Mixtape Potluck Cookbook

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Regina Amos

Regina Amos

@regina426313

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Food and Wine Staff

Chef Recipes Made Easy

Steven Siler

Signature Tastes of Manhattan

Florence Fabricant

The New York Restaurant Cookbook

Mark Bittman

How to Cook Everything

Ina Garten

Barefoot Contessa at Home

Ina Garten

Modern Comfort Food

Mark Bittman

Mark Bittman's Kitchen Express

Mark Bittman

How to Cook Everything the Basics

Questlove Food LLC; Martha Stewart

Mixtape Potluck Cookbook

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Food and Wine Staff

Chef Recipes Made Easy

Steven Siler

Signature Tastes of Manhattan

Florence Fabricant

The New York Restaurant Cookbook

Mark Bittman

How to Cook Everything

Ina Garten

Barefoot Contessa at Home

Ina Garten

Modern Comfort Food

Mark Bittman

Mark Bittman's Kitchen Express

Mark Bittman

How to Cook Everything the Basics

Questlove Food LLC; Martha Stewart

Mixtape Potluck Cookbook

Get The App