There's something about a pie, the perfect marriage of pastry and filling, that is the ultimate in culinary comfort. Dive into pies with these books from pie maestros old and new.
The scent of wild garlic is a sure sign that spring has arrived in many parts of the Northern Hemisphere. It's a forager's treat (identify it by its aroma and delicate white flowers), and it's available from some farmers' markets and greengrocers too, from mid-March until late April. The recipes in this collection include wild garlic, wild leek, and ramsons, all edible alliums that are well worth getting to know in the kitchen.
Curated collections from ckbk's editors
In this latest in our occasional series of articles from ckbk subscribers, we feature this contribution from Anthony Humpage, an enthusiastic cook and YouTuber with a particular fondness for the cooking of Japan. Here he describes the genesis of one of his own favorite creations, ‘triple umami potatoes’.
Jennifer McLagan has received multiple James Beard awards for cookbooks which dare to step outside the norm. To celebrate the addition of Odd Bits to ckbk, we spoke to the author about her unique approach to cookbook writing, her favorite ways with offal, and the culinary delights of Paris.
Lifetime resident of Indiana, photographer and food writer Shelly Westerhausen Worcel has been vegetarian since the age of twelve. She charts her kitchen adventures in her blog Vegetarian Ventures, and in her books—such as Every Season is Soup Season. Newly added to ckbk, Vegetarian Heartland: Recipes for Life’s Adventures, a love letter to the Midwest, and an invitation to cook and eat vegetarian food along with her.
Lebanese cook Lina Saad’s first cookbook, Land of White, which featured the cooking of her homeland, won a World Gourmand Cookbook award. Her second cookbook, Ramadan Express, has just been added to ckbk.
Around the world, starting on Tuesday 17th February, Muslims will observe a fast during daylight hours to mark the holy month of Ramadan. In this feature, Lina tells of her own personal experience of Ramadan, and how the dishes she brings together in Ramadan Express, eaten either in the evening after the fast breaks, or in the early morning before it begins, are central to the ritual of Ramadan for her family.
Love makes the world go around, it gives us happiness and hope, and as Bad Bunny showed us all at the weekend, that is in no way restricted to romantic love. February 14 is the annual day of love. We need it all year round, but we also need all the love we can get. So let’s seize the day and celebrate our loved ones—our lovers and our Galentines, or anyone else you feel could do with a cuddle. Food is a love language we all understand, and making food for your beloveds is a special thing to do, a special thing to share.
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