Fundamentals for the kids in your kitchen
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In part 2 of our 4-part series on Cooking with Kids, Charlie Cart Project founder Carolyn Federman focuses on laying down core cooking skills, with a host of crowd pleasing recipes from across ckbk. The Charlie Cart Project is a US wide program to teach kids core culinary skills, and imbed in them a real love of cooking.
In the first of her feature articles, Carolyn shared tips on how to get kids excited about learning to cook. This second feature is on fundamental techniques. As Carolyn puts it:
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‘In this second installment of the series, I have chosen recipes that stay true to Charlie Cart’s goals of introducing new flavors while keeping cooking accessible through simple yet exciting, hands-on tasks.’
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The article sets out three core concepts that are your friends when teaching new recipes and cuisines. One: vegetables are magic—and Carolyn includes ways to make sure kids think so too. Two: assembling counts as cooking—and recipes for salads and sandwiches prove the point—such as this nutrition-packed Pain Bagnat. Three: herbs and spices are flavor game changers—and when kids get on board with this one, you have a future chef on your hands.
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Pictured above: Pan Bagnat from The Hog Island Book of Fish & Seafood by John Ash
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Burns Night recipes fit for the bard
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January 25 is Burns Night, the annual celebration of the life and poetry of Scotland’s beloved son, Robert Burns. It is a chance to revel in all things Scottish, and usually marked by a lavish and hearty supper. If you need a bit of inspiration for fitting dishes to grace your Burns Night table, we’ve got all the recipes you need in our collection of Burns Night Recipes.
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Fine cooking with Les Dames D’Escoffier of New York
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“Being part of Les Dames d’Escoffier New York has been one of the most uplifting experiences of my cooking career. Each Dame has a special talent and the power to help the next generation succeed in the culinary world.
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Curating this book has been a dream come true and an inspirational journey into the lives of women whom I look up to and admire in the culinary field. I now own a new set of precious recipes that will be on daily rotation in my kitchen along with my beloved heirloom family recipes. I hope you will enjoy cooking from this book and feel inspired by Les Dames as much as I do.” Sylvia Baldini, co-author of Les Dames D’Escoffier New York Cookbook
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As a champion of excellence, the organization of woman leaders in the food and hospitality industries Les Dames D’Escoffier has a good many of the world’s top chefs among its members. The New York chapter, based in a city with a world class restaurant scene, is home to a Who’s Who of culinary talent. In 2023 Les Dames D’Escoffier former board member, chef Silvia Baldini, and former president, journalist Sharon Franke, co-authored the book Les Dames D'Escoffier New York Cookbook: Stirring the Pot—newly added to ckbk.
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The book collects recipes from a stellar cast of the group’s New York members, organised by course, and shared with all the warmth, anecdotes, and clever guidance of having a top chef in your own kitchen. There are drinks pairings throughout, to add that professional touch to your meals. The recipes may be written by top chefs, but they are designed to bring good food to your home table. Start the day with Karen Goodlad’s Favorite Apple Bread, lunch on Zucchini Flower Fritters from Cathy Coluccio Fazzolari. Then wow the family at supper with Silvia Baldini’s Roasted Venison with Wild Blueberry Jam and Creamy Polenta, followed by Karen Tenenbaum’s Chocolate Mousse for dessert.
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Ingredient focus: rhubarb
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Rhubarb is the edible stalk of a plant that is botanically a vegetable. There are two growing seasons for rhubarb, with differing results. Forced rhubarb is harvested from January to March, and grown using an ancient farming technique—growing the plant in darkness, the shoots that form the edible stalks reach straight up in their search for light. The result is tender, vibrantly pink stalks. Garden rhubarb, grown between April and September, is a little tougher and lacks the same vibrant colour, but is still good to eat.
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With a sour flavor, the delicious fruity notes of which are brought out by the addition of sugar, rhubarb is often used in baking and desserts—find Rhubarb & Almond Galette (pictured below) and a Yorkshire Rhubarb Trifle among these 16 Ways with Forced Rhubarb. But its sharp freshness is a great foil for rich meats or oily fish, and it certainly has its place in the savory kitchen—explore these recipes for Savory Ways with Rhubarb.
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6 of the best chocolate cakes
Chocolate Cake Day? Well yes, of course we’d like a chocolate cake day. Preferably every day. But January 27 is International Chocolate Cake Day, for a start.
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from Rococo: Mastering The Art Of Chocolate by Chantal Coady
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from Baked: New Frontiers in Baking by Matt Lewis
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from My Rio de Janeiro: A Cookbook by Leticia Moreinos Schwartz
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from Changing Tides: A Cookbook by Roberta Hall McCarron
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from Guittard Chocolate Cookbook by Amy Guittard
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from World's Best Cakes by Roger Pizey
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