Marketplace Books Cooking as Fast as I Can: A Chef's Story of Family, Food, and Forgiveness
Author: Cat Cora"Affecting...as warm and comforting as a home-cooked meal" (People), a no-holds-barred memoir on Southern life, Greek heritage, same sex marriage--and the meals that have shaped her memories--from the Food Network star and first female winner of Iron Chef, Cat Cora.Before she became a renowned chef and Food Network star, Cat Cora was just a girl from Jackson, Mississippi, where days were slow and every meal was made from scratch. By the age of fifteen, Cora was writing the business plan for her first restaurant. Her love of cooking started in her Greek home, where fresh feta and home-cured olives graced the table. Cat spent her days internalizing the dishes that would form the cornerstone of her cooking philosophy--from crispy fried chicken and honey-drenched biscuits to spanakopita. But outside the kitchen, Cat's life was volatile. In Cooking as Fast as I Can, Cat Cora reveals the experiences that shaped her life--from early childhood sexual abuse to the realities of life as lesbian in the deep South. She chronicles how she found her passion in the kitchen and went on to attend the prestigious Culinary Institute of America and apprentice under Michelin star chefs in France. After her big break as a co-host with Rocco Di Spirito on the Food Network's Melting Pot, Cat broke barriers by becoming the first-ever female contestant on Iron Chef. By turns epic and intimate, Cat writes movingly about how she found courage and redemption in the dark truths of her past and about how she found solace in the kitchen and work, how her passion for cooking helped her to overcome hardships and ultimately find happiness at home and became a wife and a mother to four boys. Above all, this is "a disarmingly candid look at the highs, lows, and true grit of a culinary star" (Kirkus Reviews).About the AuthorCat Cora grew up in Jackson, Mississippi, and attended the Culinary Institute of America and worked in New York City before travelling overseas to apprentice in Europe with world-renowned French chefs Georges Blanc and Roger Vergé. She settled in Napa Valley in her first job as a chef. After The Food Network discovered her in 1999, she went on to become the first female Iron Chef for the Network. She is the founder of the charitable organization Chefs for Humanity, a grassroots organization that mobilizes chefs to lend their skills to communities in need, and she has built a brand that includes two food lines, cookware a shoe line, cookbooks and restaurants, in Orlando, Costa Mesa, Houston, Salt Lake City, San Francisco, Atlanta, and Singapore. She lives in Santa Barbara.
$17.00
Marketplace Books Maydan: Recipes from Lebanon and Beyond
Author: Rose Previte, Marah StetsThe debut cookbook from Rose Previte, creator of the Michelin-starred restaurant Maydān and the beloved Compass Rose, explores bold flavors, accessible, shareable recipes, and overlapping foodways, spanning from Lebanon to Morocco, from Oman to the Republic of Georgia--cowritten with New York Times bestselling cookbook author Marah Stets. Rose Previte introduces readers to the eclectic cultures of the region spanning North Africa, the Caucuses, and the Middle East through food, offering a nuanced, informed, and yet entirely warm and personal way in. Before opening her beloved Washington, DC, restaurants Maydān and Compass Rose, Previte traveled old spice trade routes to learn from home cooks, and it became apparent how adjacent cooking traditions informed and folded back on one another, creating a constant dialogue. Ancient foodways don't recognize geopolitical boundaries. For instance, the harissa found in Tunisia is incredibly similar to the adjika used in Georgia, and the lineage of baking bread in clay ovens stretches across the region with strikingly parallel methods. And in that vein, the word maydān has roots in a number of languages and has been crossing borders for generations, from Tangier to Tehran and from Beirut to Batumi. It means "gathering place" or "square," often located in the middle of a city, and originates in Arabic, but translates to Hindi, Urdu, Persian, Ukrainian, and even Latin. To Previte, it symbolizes how food brings us together and everyone can add a personal twist. Previte's culinary journey began at home with her Lebanese American mother and Sicilian American father. Many of the recipes and techniques in this book were imparted to Previte by home cooks, often grandmothers, whom she learned from on her travels in the Middle East and beyond. With more than 150 recipes, Maydān offers guidance on how to build our own tables, taking cues from the way Previte's Lebanese family ate growing up; emphasizing mixing and matching; scaling up or down; making a weeknight meal such as Tunisian Chicken Skewers with Loobieh bi Zeit (Green Bean Salad); creating the ideal spread of Lebanese small plates for entertaining guests; and a project day (the cheesy Georgian bread Khachapuri), all of which can be paired with one of the easy-to-source Georgian and Lebanese wines Rose recommends. Both accessible and delicious, the food in this cookbook is perfectly suited to the home cook because it is not fussy and everything on the table is meant to be shared.About the AuthorRose Previte is the owner of two of Washington, DC's acclaimed restaurants: Compass Rose and the Michelin-starred Maydān. Maydān quickly earned coveted spots on many national "Best New Restaurants in America" lists, including Bon Appetit, Food & Wine, GQ, and Eater; was named a James Beard Award Semifinalist for Best New Restaurant in 2018; and earned a Michelin Star in 2019. She lives in Washington, DC. Marah Stets is a bestselling cookbook writer and editor. Her culinary career began in France, where she helped run culinary courses, organized countryside excursions, and provided French-to-English translation at La Varenne, Anne Willan's acclaimed cooking school. In the mid-1990s she moved to New York to work on the 1997 edition of the Joy of Cooking.She has co-authored New York Times bestsellers, Washington Post "Best Cookbook of the Year" selections, and James Beard and IACP cookbook award finalists and winners. Stets lives in Washington, DC.
$40.00
Marketplace Books A Booze & Vinyl Christmas: Merry Music-And-Drink Pairings to Celebrate the Season
Author: André DarlingtonCelebrate the holidays with this merry collection of beloved Christmas albums paired with mood-setting cocktails--a companion to the bestselling listening party guide, Booze & Vinyl. Whether you're planning your finest Ugly Christmas Sweater Party or spending a quiet evening by the stocking-lined fireside at home, make the season bright with this guide to 40 favorite holiday albums from the 1940s to the present. Each entry features liner notes on the album and accompanying boozy beverage recipes that complement the music or connect the drink to the artist. Select holiday food recipes throughout complete the experience. Among the artist albums featured are: Johnny Mathis, the Beach Boys, Elvis, the Jackson 5, Mariah Carey, Bob Dylan, Justin Bieber, Gwen Stefani, Sia, Dolly Parton, Bing Crosby, Nat King Cole, Vince Guaraldi, Barbara Streisand, Willie Nelson, Boyz II Men, Celine Dion, Carrie Underwood, Frank Sinatra, Ella Fitzgerald, Dean Martin, Michael Bublé, and John Legend. About the AuthorAndré Darlington is the author of Bar Menu and Booze Cruise, among many other food and drink titles, as well as the co-author of Booze & Vinyl, The New Cocktail Hour, and Movie Night Menus. He lives in Greensboro, North Carolina.
$26.00
Marketplace Books Cat Cora's Classics with a Twist: Fresh Takes on Favorite Dishes
Author: Cat Cora, Ann Kruegar SpivackOn the wildly popular show Iron Chef America, Cat Cora uses her instincts to transform random ingredients into exciting creations on a moment's notice. In this book, she turns her eye to some of our most popular dishes to make them faster, fresher, and lighter. These are the swift meals that Cat relies on when she comes home from work to cook for her own family: Greek-Style Nachos, Grilled Chili-Lime Flank Steak Soft Tacos, Crispy Baked Fish Stix with Mustard Dipping Sauce, Quick Chicken Curry with Peas, and Sour-Cherry-Filled Chocolate Cupcakes. In dishes like Baked "Fried" Calamari with Marinara Dipping Sauce and Tex-Mex Tuna Casserole, Cat puts a new spin on old favorites. She updates others, tossing chipotle-spiced croutons into a Caesar salad, or replacing the usual beef in stroganoff with chicken and adding fresh tarragon. Each recipe illustrates Cat's motto: just because a dish is a classic doesn't mean it can't be improved upon.About the AuthorCAT CORA made television history when she became the first female Iron Chefon the Food Network in 2005. In 2006 she received the Teacher of the Year Awardfrom Bon Appétit and was named executive chef of the magazine. She is thepresident and founder of Chefs for Humanity, which raises funds for emergency- andhunger-related causes. The mother of four boys, she is the author of Cookingfrom the Hip, and she recently launched the restaurants CCQ at Macy's in CostaMesa, California, and Kouzzina at Walt Disney World.
$30.00
The Local Palate Magazine | Recipes 2023
"The Local Palate is always trying to strike a balance between achievable and aspirational. To begin with, the chefs who graciously share their recipes with us are true artists, and we admit (and enjoy) the complexity of adapting a recipe designed for a professional kitchen into one designed for a home kitchen. Then, too, we know our readers will love a challenge just like we do - trying a new dish, learning a new technique, discovering a new ingredient." - Emily Havener: Managing Editor of The Local Palate Magazine
$10.00
Haand Ripple Tableware Bundle
This exclusive bundle includes: Ripple Dinner Plate (11") - Matte White (x1) Ripple Side Plate (6") - Matte White (x1) Ripple Salad Plate (8.5") - Matte White (x1) Ripple Large Pasta Bowl - Matte White (x1)
$170.00
Middleton Made Knives 4" Echo Paring Knife - Charcoal
Forged out of AEB-L. stainless steel, which is a non-powder stainless steel renowned for its corrosion resistance, hardness, and ease of sharpness, Middleton's 4" Echo Paring Knife is completely handmade with a dymalux handle that is dyed birch veneers. A paring knife is a specialized knife for very specific tasks that require extreme precision and fine cutting and this one will elevate your dishes to a whole new level.
$145.00
Middleton Made Knives Oyster Brew Shucker
Middleton Made Knives new oyster Brew Shucker has a built in bottle opener to keep you fully prepared for your next oyster roast. Additionally, its ergonomic design makes shucking oysters easier and safer than most conventional oyster shuckers.
$130.00
Marketplace Books South of Somewhere: Recipes and Stories from My Life in South Africa, South Korea & the American South (a Cookbook)
Author: Dale GrayA one-of-a-kind recipe chronicle of Dale Gray's life in the south--from South Africa to South Korea to the American South. South of Somewhere is a unique culinary tour of beloved food blogger Dale Gray's life to date. Her journey goes way back to South Africa on the outskirts of Cape Town. Dale grew up with a close-knit family who has resided in her hometown for generations, but it's almost impossible to encapsulate her heritage in a few words. She describes the people of South Africa as a product of centuries of colonization, enslavement, apartheid, and intermarriage between people from Asia, Africa, and Europe--now compromising a colorful blend of Eastern, Western, and African heritage. After growing up in South Africa, Dale taught English for six years in South Korea, and she later moved to the American South where she resides now with her husband. The result of her travels is a one-of-a-kind cookbook with dishes including Porch Party Shrimp with Mississippi Comeback Sauce, Salmon Ssam Feast, and Garlic Peri-Peri Roast Chicken. Dale Gray is best known for creating delicious dinner recipes for her blog and Instagram that look as good as they taste, but this book delves far deeper into her story and food with delicious creations like these and more which you'll return to time and time again.About the AuthorDale Gray was born in South Africa. After graduating from Stellenbosch University, she moved to South Korea to teach English and spent six years there. In her last year in South Korea, she met a soldier from Mississippi, and they fell in love. They moved back to the United States, and that's when Dale began to experiment with both Korean and South African flavors, along with the Southern dishes she was introduced to. She began to share her recipes on TheDaleyPlate.com and on social media platforms such as Instagram, and she now has hundreds of thousands of followers. Her work was featured in Martha Stewart, Saveur, Food 52, Cooking Light, Food & Wine, TheKitchn, Bake from Scratch, and more. She lives in Mississippi with her husband.
$30.00
Marketplace Books Thoughtful Cooking: Recipes Rooted in the New South
Author: William Stark DissenGrowing up in West Virginia, Chef William Dissen began his culinary journey in his grandmother's kitchen. There, family meals were cooked with local ingredients, many from the home's bountiful garden. In this ambitious debut cookbook, Dissen reinterprets the flavors of his youth, putting a modern spin on recipes grounded in the traditions of sustainable agriculture, local cuisine, and the hills and valleys of his Appalachian community. Thoughtful Cooking also represents a culinary vibe shift, as these recipes invite the reader to meditate on the importance of cooking through the seasons and considering the people who are growing, harvesting, fishing, and foraging the ingredients. With modern, Southern-inspired recipes like Cornmeal Fried Catfish with Butterbean and Boiled Peanut Stew, Tomato Sandwiches with Confit Garlic Aioli, and Red Wine-Braised Beef Short Ribs with Blue Cheese and Green Apple Slaw and Cumin Chili Sauce, Dissen showcases the flavors of the place he calls home.
$35.00
Marketplace Books Southern Fried Sass: A Queen's Guide to Cooking, Decorating, and Living Just a Little Extra
Author: Ginger MinjRuPaul's Drag Race superstar Ginger Minj shares her favorite recipes, best advice, and wildest stories in this hilarious book that's part memoir, part cookbook. Perfect for fans of Trixie and Katya's Guide to Modern Womanhood. Drag icon Ginger Minj brings her signature humor and sass to this tongue-in-cheek memoir-cum-life manual-cum-cookbook. Featuring Ginger's favorite Southern-inspired recipes, Southern Fried Sass showcases some of her most vulnerable and celebratory moments, revealing the most valuable lessons she's learned after years in drag and the pearls of wisdom she's gleaned from her grandmother's personal brand of Southern resilience. You'll cheer for Ginger as she spills the tea with exclusive behind-the-scenes details from three seasons of RuPaul's Drag Race and offers her best advice on everything from contouring to cooking and setting the table for a full-on Southern-style Thanksgiving dinner. Did we say dinner? Here, you'll find more than fifty recipes, including The Minx's Sick'ning Scalloped Pineapple Paradise, Red Barn BBQ Ribs platter, Better Than Sex cake, and countless other decadent desserts. From fighting for what you're worth to looking good on a motorcycle as a big girl to finding love while also making damn good cupcakes, this is the perfect gift for anyone who wants to live their best life.About the AuthorGinger Minj is the stage name of Joshua Allen Eads, an American drag queen, actor, singer-songwriter, and reality television personality. After achieving recognition for placing as runner-up on the seventh season of the reality television competition series RuPaul's Drag Race, Minj returned to compete on the second and sixth seasons of RuPaul's Drag Race All Stars. Minj has acted in three Netflix productions: Dumplin', Super Drags, and AJ and the Queen; made an appearance in Disney's Hocus Pocus 2; and has released three studio albums. Southern Fried Sass is her first book.
$35.00
Marketplace Books The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients
Author: Scott Mowbray, Ann Taylor PittmanTwo James Beard-Award winners show how to unlock the secrets of the global pantry and elevate all your favorite foodsMake the most succulent pot roast ever with oyster sauce. Transform a broiled salmon filet with miso. Give an irresistible kick to chicken wings with gochujang. Turn out the crunchiest French toast with panko breadcrumbs. Use Mexican chorizo to add depth to a quick skillet chili. Enliven a no-churn ice cream pie with freeze-dried berries. Impart a savory kick to shrimp and grits with sambal oelek. Add coconut milk to banana pudding--it's magical. And even your best ribs will take on a sticky new deliciousness with sweet soy sauce. In more than 120 recipes, here's how--with just a dash here or a tablespoon there--you can elevate your cooking using 65 common pantry items from around the world.About the AuthorAnn Taylor Pittman is a long-time food writer, food editor, and recipe developer who has won two James Beard Foundation Awards: one for the feature article "Mississippi Chinese Lady Goes Home to Korea" and one with Scott Mowbray, for writing The New Way to Cook Light cookbook. At Cooking Light magazine for 20 years, she rose to oversee all food content as well as the operation of the Test Kitchen, developing thousands of gold-standard healthy recipes for print, web, and video. Scott Mowbray has been a national magazine editor, columnist, book author and editorial strategist. He's the only person to have been editor of both Eating Well and Cooking Light magazines. He has won highest awards from both the American Society of Magazine Editors and the James Beard Foundation.
$35.00
Marketplace Books The Chocolate Chip Cookie Book: Classic, Creative, and Must-Try Recipes for Every Kitchen
Author: Katie JacobsFrom cookie dough milkshakes to chocolate chip cheesecake to the classic recipe that started it all, The Chocolate Chip Cookie Book offers all the tips, tricks, photos, and recipes you need to bake the cookie of your dreams.Whether you're creating a cozy self-care treat, a celebration for loved ones, or the perfect gift for any occasion, chocolate chip cookies speak to the heart. In The Chocolate Chip Cookie Book, artist and cookie expert Katie Jacobs offers 100 recipes for every gift-giving season and reason, from fancy dinners to lunchbox goodies.The Chocolate Chip Cookie Book offers: 100 recipes, from basic to "Wow, you made this?" Icons that help you identify difficulty levels, tools used, and food sensitivities Delicious vegan, paleo, dairy-free, and gluten-free recipes The secrets and science behind why the same cookie recipe can result in vastly different cookies Gorgeous and helpful photos from the author, who is a contributing photographer for Southern Living, O, Martha Stewart Living, and the Hallmark Channel Full of chocolate chip cookie how-tos, this beautifully detailed book is for experts, experimenters, and amateurs alike. Add to your baking expertise and dessert inspirations as you discover the cookie of your dreams.
$29.99
Marketplace Books The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope
Author: José Andrés, World Central KitchenNEW YORK TIMES BESTSELLER - A captivating collection of stories and recipes from renowned chefs, local cooks, and celebrity friends of José Andrés's beloved nonprofit World Central Kitchen (WCK), which feeds communities impacted by natural disasters and humanitarian crises; with a foreword from Stephen Colbert. In their first cookbook, WCK shares recipes inspired by the many places they've cooked following disasters as well as inspiring narratives from the chefs and volunteers on the front lines. Photographs captured throughout the world highlight community and hope while stunning food photography showcases the mouthwatering recipes. Each chapter reflects a value of the organization. "Urgency" focuses on food that can be eaten on the go, including the Lahmajoun Flatbread served after a devastating explosion rocked Beirut in 2020. In "Hope," readers will find soups, stews, and comforting meals such as Ukrainian Borsch served to families living through an unthinkable invasion and Chicken Chili Verde prepared for California firefighters. Famous WCK supporters have shared recipes too, like Breakfast Tacos from Michelle Obama and a Lemon Olive Oil Cake from Meghan, The Duchess of Sussex. Other contributors include Marcus Samuelsson, Ayesha Curry, Reem Assil, Brooke Williamson, Emeril Lagasse, Tyler Florence, Guy Fieri, Sanjeev Kapoor, and Eric Adjepong. The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope is a celebration of dignity and perseverance--and about building longer tables, not higher walls. All author proceeds from The World Central Kitchen Cookbook will be used to support World Central Kitchen's emergency response efforts.About the AuthorWorld Central Kitchen, founded by Chef José Andrés, is a nonprofit which is first to the frontlines, providing meals in response to humanitarian, climate, and community crises.
$35.00
Marketplace Books Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes
Author: Erika CouncilA love letter to the Southern biscuit, honoring its place in Black culinary culture and beyond with over 70 delicious recipes. Still We Rise is a tribute to the glories of flour, butter, and buttermilk baked tall, tender, and flaky. Erika Council is the founder and head baker of the renowned Bomb Biscuit Company in Atlanta, Georgia. The granddaughter of legendary soul food chef Mildred (Mama Dip) Council and a teacher and activist who cooked and baked to support the civil rights movement, Erika knows all about the power of the persistent biscuit. Here, Erika has perfected traditional biscuit types alongside inventive new creations. Her recipes connect readers to stories of the family, friends, and Southern culinary icons who instilled in her a love of baking. Through over 70 unique recipes for biscuits, spreads, sandwiches, and a convenient home biscuit mix that will have you whipping up fluffy biscuits and bis-cakes in minutes, Erika takes us on a journey through Black excellence, resilience, and heritage in the American South. Step into her world and enjoy her classic Bomb Buttermilk Biscuit, the lightest Angel Biscuits, and new favorites like Corn Milk Biscuits, Everything "Bagel" Biscuits, Hominy Honey Butter, and the Glori-Fried Chicken Biscuit Sandwich, (plus a mind-blowing Cinnamon Sugar and Pecan Biscuit).About the AuthorErika Council is a baker, food writer, recipe developer, food photographer, educator, and owner/chef of Bomb Biscuits. She is the creator of the website Southern Soufflé, and has contributed to several cookbooks including Feed the Resistance by Julia Turshen, Soul by Todd Richards, and Sunday Suppers by Cynthia Graubart, as well as Beyond the Plate. Her work has been featured in The New York Times, Saveur, Food & Wine, Food52, The Kitchn, Essence, and HuffPost, among others. Erika has spoken at the Southern Foodways Alliance symposium and was a guest chef for the James Beard Foundation's Sunday Supper South. She lives in Atlanta, Georgia.
$26.00
Marketplace Books Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book: Cocktails from Two Centuries of African American Cookbooks
Author: Toni Tipton-MartinDiscover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award-winning author of Jubilee. Juke Joints, Jazz Clubs, and Juice spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries' worth of Black cookbooks. From traditional tipples, such as the Absinthe Frappe or the Clover Leaf Cocktail, to new favorites, like the Jerk-Spiced Bloody Mary and the Gin and Juice 3.0, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain. Drawing on her expertise, research in historic cookbooks, and personal collection of texts and letters, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be--a culmination of generations of practice, skill, intelligence, and taste.About the AuthorToni Tipton-Martin is a culinary journalist, a community activist, the editor-in-chief of Cook's Country magazine, and the author of two James Beard Award-winning cookbooks, The Jemima Code and Jubilee. Her collection of more than three hundred African American cookbooks has been exhibited at the James Beard House, and she has twice been invited to participate in First Lady Michelle Obama's programs to raise a healthier generation of kids. She is a founding member of the Southern Foodways Alliance and Foodways Texas.
$30.00
Marketplace Books Latinísimo: Home Recipes from the Twenty-One Countries of Latin America: A Cookbook
Author: Sandra A. GutierrezAn encyclopedic cookbook (from Chiles Rellenos and Tostones to Golden Coconut Chicken and Dulce de Leche Tart) celebrating Latin American home cooking--the first to cover the day-to-day home cooking of all twenty-one nations--by one of the most respected authorities on the subject "As practical and day-to-day useful as it is revelatory . . . A book to treasure today and to pass on to a new generation of cooks tomorrow." --Dorie Greenspan, New York Times bestselling cookbook author In this monumental work, culinary expert Sandra A. Gutierrez shares more than three hundred everyday dishes--plus countless variations--that home cooks everywhere will want to replicate. Divided by ingredient--Beans, Corn, Yuca, Quinoa, and almost two dozen more--and featuring an extensive pantry section that establishes the fundamentals of Latin American cooking, Latinísimo brings together real recipes from home cooks in Argentina, Brazil, Belize, Bolivia, Chile, Colombia, Costa Rica, Cuba, the Dominican Republic, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama, Paraguay, Peru, Puerto Rico, Uruguay, and Venezuela. Recipes include: -Tortillas de Nixtamal (Fresh Masa Tortillas)-Arroz con Pollo (Chicken and Rice)-Arepas Clásicas (Classic Arepas) -Solterito (Lima Bean, Corn, and Tomato Salad)-Sopa Seca con Albahaca à la Chinchana (One-Pot Spaghetti with Achiote and Basil)-Pastel de Tres Leches (Tres Leches Cake)And much, much more These are recipes that reflect the incredible breadth and richness of the culinary traditions of the region. Sweeping in its scope, and filled with history and stories, Latinísimo is an utterly essential resource for every kitchen.About the AuthorSANDRA A. GUTIERREZ is a journalist, food writer and historian, professional cooking instructor, and author of four cookbooks. She is considered one of the top national experts on Latin American foodways and on the Southern regional cuisine of the United States. She has been awarded the Les Dames D'Escoffier M. F. K Fisher Grand Prize Award for Excellence in Food Writing and her work has been recognized as part of the permanent FOOD exhibit at the Smithsonian National Museum of American History. She lives in Cary, NC.
$40.00
Daysie Pumpkin Spice Syrup (3-Pack)
Daysie's new Pumpkin Spice Syrup is crafted with the highest quality organic ingredients to provide a flavor that has all of that holiday pumpkin spice taste. All of Daysie's syrups are gluten free, non-gmo, and dairy free.
$46.00
Daysie Seasonal Syrup Trio
The seasonal combo of Daysie's Coconut Almond, Salted Caramel, and the new Cake Batter Syrups will make sure you are prepared for any occasion. All of Daysie's syrups are gluten free, non gmo, and dairy free.
$46.00
The Local Palate Magazine | Winter 2023
A tradition I’ll be borrowing for a big holiday meal is dueling turkeys. Chef Steven Satterfield of Miller Union in Atlanta goes head-to-head with his brother-in-law to prepare two turkeys for their crowd of nearly 20 each Thanksgiving. One smoked, one deep fried—both brilliant since they’re done outdoors, leaving the oven free for everything else. Speaking of big meals, I loved learning about writer and cookbook author Yvette Jemison’s annual tamalada gathering. She breaks down the process for us in “Assembling Tradition.” And because it’s the holidays, there’s bound to be leftovers. I talked to Joe Kindred, of his eponymous restaurant in Davidson, North Carolina, about a scrumptious way to put leftover turkey to work in a sugo that goes over gnocchi. And for just general winter coziness, there’s a fantastic shiitake mushroom spoonbread recipe from chef William Dissen’s new cookbook. There are endless ways to fill your plate inside this winter issue—here’s hoping it adds plenty of good cheer to your holiday table.
$10.00
Bourbon Barrel Foods Bourbon Smoked Curry Powder
This curry powder is a custom blend of spices that have been slow-smoked with bourbon barrel staves adding a wispy hint of smoke and subtle oaky flavor. Use Bourbon Smoked Curry Powder in soups, stews, sauces, meats and vegetables.
$10.00
Hogs Heaven Salted Caramel Brownie Pork Rinds
Hogs Heaven Salted Caramel Brownie pork rinds are a sweet and salty snack that will leave you feeling satisfied with every bite!
$5.00
Middleton Made Knives 6" Echo Nakiri Knife - Charcoal
Forged out of AEB-L. stainless steel, which is a non-powder stainless steel renowned for its corrosion resistance, hardness, and ease of sharpness, Middleton's 6" Echo Nakiri Knife is completely handmade with a dymalux handle that is dyed birch veneers. A nakiri knife is a traditional Japanese vegetable knife for the best accuracy and speed cutting any greens.
$245.00
Middleton Made Knives 8" Echo Chefs Knife - Charcoal
Forged out of AEB-L. stainless steel, which is a non-powder stainless steel renowned for its corrosion resistance, hardness, and ease of sharpness, Middleton's 8" Echo Chef Knife is completely handmade with a dymalux handle that is dyed birch veneers. A chef knife is the primary knife used by the chef due to its extra durability and work horse nature for cutting a variety of ingredients.
$285.00
