Editor’s Note: Pen & Fork’s Cookbook Reviewer Linda Avery selects two cookbooks for you to consider for the cooks on your holiday shopping list. Around My French Table: More Than 300 Recipes From My Home to Yours By Dorie Greenspan Photos by Alan Richardson Facts: Houghton Mifflin Harcourt, 530 pages, $40.00 (or $24.00 at Amazon) […]
About Linda Avery
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Entries by Linda Avery
Linda Avery reviews Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe, with a recipe for homemade oreos.
From Thirty Minute Pasta: 100 Quick and Easy Recipes by Giuliano Hazan Fettuccine al Sugo di Vitello Saporito Veal is quite mild and goes very well with green olives, which give it a little kick. I usually cook veal with butter, but olive oil is better suited to olives, so I make this sauce with […]
From The SoNo Baking Company Cookbook by John Barricelli We put this dense, moist spice cake on our menu at SoNo Baking Company in late August, when local Connecticut apples are just starting to come into season. It’s an ideal choice to bring to a picnic or potluck meal, as it can easily be transported […]
From Fiesta At Rick’s: Fabulous Food for Great Times with Friends by Rick Bayless with Deann Groen Bayless Makes thirty-two 2-inch bars This recipe is a bar version of the Chocolate Pecan Pie that’s been the signature dessert at Frontera Grill for well over two decades. We’ve replaced that flaky crust with a sweet-salty-buttery pretzel […]
From Steak with Friends: At Home with Rick Tramanto By Rick Tramanto with Mary Goodbody Serves 4 I must have made a hundred different gazpachos during my career and never tire of the fresh, uncooked vegetable soup. When I decided to make a version I knew everyone in the household would like, I turned to […]
From Southern Pies: A Gracious Plenty of Pie Recipes from Lemon Chess to Chocolate Pecan by Nancie McDermott Makes one 9-inch pie When Dr. George Washington Carver wrote his Agricultural Bulletin #38 in 1936, his goal was to provide African American farmers with much more than just guidance for raising sweet potatoes as a cash […]
From Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe By Joanne Chang with Christie Matheson Homemade Oreos Makes 16 to 18 sandwich cookies Oreos used to be a mystery to me. The debates about splitting them and eating the filling first, eating them whole, or dunking them—none of it made any sense. My mom […]
From The Essential New York Times Cookbook: Classic Recipes for a New Century By Amanda Hesser Torta di Spinaci This is a great Sunday dinner dish. Elegant it’s not, but not everything needs to be. There is one detail that will make or break the recipe: you must squeeze every last drop of liquid from […]
From Around My French Kitchen: More Than 300 Recipes From My Home to Yours By Dorie Greenspan Chicken in a Pot: The Garlic and Lemon Version I can’t remember when I first made a chicken cooked in a casserole that was sealed tighter than the ancient pyramids, but I do remember that it was called […]