Chef Ian Knauer, former food editor of Gourmet, and author of THE FARM: Rustic Recipes for a Year of Incredible Food, shares the history behind apple pie, and how it became the quintessential American dessert. Happy fall!
(Source: history.com)
“It might seem counterintuitive to want to eat spicy food in a hot place, but there’s real purpose to the capsicum. Chiles, when you eat them, make you sweat, and when you sweat, your body cools off. Spicy food actually makes you feel cooler.”
Ian Knauer, author of THE FARM: Rustic Recipes for a Year of Incredible Food tells us how eating spicy food can help you beat the heat this summer with his recipe for Spicy Thai Curry.
Mmmm, chef Ian Knauer’s recipe for Greenspacho might be on the menu tonight. For more cool summer standbys, check out THE FARM.
"My grandfather used to farm it, and no one else has farmed it since him. He farmed potatoes, cantaloupe, apples, had beehives. He wasn’t a professional farmer. When I was a kid, my weekends were spent at the farm digging up potatoes, helping with beehives, mowing the lawn. But it’s not what you want to be doing when you’re 13."
— Ian Knauer, author of THE FARM
(Source: epicurious.com)
You might need one of these, for that drool gathering on your chin.
Out today, the mouthwatering, oh-so-simple, will-make-you-want-to-move-to-a-farm-and-eat-from-the-ground, endlessly inspiring cookbook from culinary cutie Ian Knauer, THE FARM: Rustic Recipes for a Year of Incredible Food.
During the week, Ian Knauer leads the life of a New York food writer, developing recipes for the Food Network and writing articles for magazines like Bon Appétit and Men’s Health. But on weekends, he repairs to the farm in rural Pennsylvania that his family has owned for generations, where he tends a huge garden, raises chickens, keeps bees, forages, hunts, and most importantly, creates deliciously easy meals for friends and family from the fruits of his labor.
From Spaghetti with Arugula Carbonara to Chicken with Garlic Scape Pesto, the 150 recipes of The Farm inspire cooks to make the most of their market, garden, or CSA. Knauer is inventive and thrifty, wasting nothing: after spreading radishes with bacon butter for a spring hors d’oeuvre, he puts the tops in Pasta with Blue Cheese and Radish Greens. In other recipes, he teaches the craft of small-batch canning, from Tomato Jam to Peaches in Honey Syrup. Knauer also expertly tweaks the recipes of his Pennsylvania Dutch mother and grandmother in homey but spectacular-tasting desserts like Strawberry Sour Cream Ice Cream and Blueberry Belle Crunch.
Whether it’s Spinach and Walnut Lasagna or Cowboy Steaks with Guinness Sauce, this is weekday and weekend cooking at its best.
Watch the book trailer here (including the recipe for Potato Nachos)
Click here for the recipe for Creamed Green Shallots With Wine and Bacon.
Click here for the recipe for Lemon Pudding Cake.
And here for the recipe for Soft-Boiled Eggs With Watercress and Walnut-Ricotta Crostini.
Publishers Weekly’s Spring Announcement issue is here! And it includes lots o’ HMH titles!
ARE YOU MY MOTHER? A Comic Drama by Alison Bechdel
THE FARM: Rustic Recipes for a Year of Incredible Food by Ian Knauer
IMAGINE: How Creativity Works by Jonah Lehrer
CONNECTOME: How the Brain’s Wiring Makes Us Who We Are by Sebastian Seung
DRIVING MR. YOGI: Yogi Berra, Ron Guidry, and Baseball’s Greatest Gift by Harvey Araton
