Cooking with the stars of TODAY
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â[T]here is really nothing like the TODAY show. The extraordinary hosts make every guest, from a rock star to a nervous first-time cookbook author like me, feel totally welcomed and valued.[...]The genius of the producers and food stylists at the TODAY show is that they capture the guestâs signature cooking style in this impossibly short period of time and make the recipe seem effortless and irresistible so the audience canât wait to try it at homeâ Ina Garten
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With its line-up of well-loved hosts, and a Whoâs Who of stellar guest chefs, the TODAY show has seen some very fine food cooked over the years. And as Ina Garten writes in her introduction to the showâs cookbook TODAYÂ Loves Food: Recipes from Americaâs Favorite Kitchen; âWhat looked so good on television will be even more delicious in your kitchen.â
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The book takes inspiration from those cooking segments, bringing dishes loved by the showâs hosts and fan-favorite guests such as Martha Stewart, Adam Richman, Bobby Flay, Ina Garten, Nancy Silverton, Marcus âSamuelsson and many more.
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Pictured above: Nancy Silvertonâs Panzanella Toast from TODAY Loves Food: Recipes from Americaâs Favorite Kitchen by Nancy Silverton
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Creator of hugely popular online content at The Vanilla Bean blog, baker Sarah Kieffer knows a thing or two about sweet bakes. We are thrilled to add 100 Afternoon Sweets: With Snacking Cakes, Brownies, Blondies, and More to our shelvesâan array of temptation for the sweet-toothed.
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An extensive front section of advice on equipment, technique and ingredients gives you the best chance of success. And the recipesâfrom One Bowl Bakes to Weekend Projectsâhave hugely tempting descriptions and step-by-step instruction with the kind of easy-to-follow detail that denotes an author who has honed the recipes to perfection.Â
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âFor many people, pickles are a side dish, a condiment, or an afterthought. But for me pickles are the main event, a way of life.â Karen Solomon
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The recipe list contains all you could need to fill your fridge and store cupboard with a condiment for every occasionâfrom Kosher Dills, to Vietnamese Daikon and Carrot Pickle (illustrated above), and Spicy Escabeche.
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Ingredient focus: French beans
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French bean is the name for a type of green bean, variously also called haricot vert or snap bean. The pods are picked early and eaten whole as a vegetable, rather than grown to maturity and âpoppedâ. As the name suggests they are green. The pale yellow-cream variety are called haricot beurre.
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They are good eaten as a side dish, dressed simply in melted butter, or tossed into a saladâa Salade Niçoise would be incomplete without them. A popular vegetable, and available widely, explore our 12 Ways with French Beans for further ideasâfind recipes for Sichuan String Beans, Creamed Haricots Verts with Toasted Almonds, and a Salade Niçoise with Seared Salmon (pictured above).
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6 of the best chicken wing recipes
Chicken wings, those perfectly sized little nuggets of goodness that frequently steal the show. A perfect receptacle for a load of different flavor combinations, here are a half dozen finger-licking recipes to get you started.
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from Reuben at Home by Reuben Riffel
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from The Good Chicken Cookbook by Marcus Bean
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from Braza: Tastes From A Brazilian Barbecue by Andre Felicio
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from Asian Flavors of Jean-Georges by Jean-Georges Vongerichten
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from My Street Food Kitchen by Jennifer Joyce
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from The Red Sea Cookbook by Madeeha Qureshi
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