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Chicken and Celery Root Bangers and Mash Recipe by Giada De Laurentiis

Posted by Anna Mintz on September 25th, 2014

The bigger, bolder flavors of fall vegetables call for more assertive dressings and seasonings. In this recipe for Chicken and Celery Root Bangers and Mash, the celery root mash has an earthier taste, making it a mellow complement to the accompanying sweet-hot sausages, peppers, and onions. You can get more recipes that use fresh fall veggies in this week’s issue of Giada: A Digital Weekly.

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Salmon with Artichokes Recipe

Posted by Ashley Matuszak on September 24th, 2014

Nigel Slater’s newest cookbook, Eat, is the holy grail of home cooking. Eat has ideas for over 600 meals that in Slater’s trademark straightforward, yet amazingly delicious style.

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Linguine with Tomato and Basil Recipe by Martha Stewart

Posted by Anna Mintz on September 23rd, 2014

In Martha Stewart’s new cookbook, One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More (Clarkson Potter, September 2014), every dish can be made in — you guessed it — one pot! For this linguine recipe, you won’t believe it till you try it: Cook linguine in water with tomato, basil, and garlic thrown right in the same pot. Let the water boil away, and you have pasta in a delectable sauce.

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Tuna, White Bean, and Bitter Greens Salad Recipe by Giada De Laurentiis

Posted by Anna Mintz on September 18th, 2014

On weeknights, we’re always looking for delicious meals that are fast, full of flavor, and easy to shop for (and clean up after!). You can literally toss this sophisticated salad from Giada: A Digital Weekly together in about 10 minutes, and — bonus! — leftovers are perfect to pack along for lunch.

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Quick Beef and Wild Mushroom Stroganoff Recipe

Posted by Anna Mintz on September 16th, 2014

The institutional Soviet beef stroganoff could be a scary affair of tough beef that refused to soften even after hours of simmering. This modern adaptation from Anya Von Bremzen’s Mastering the Art of Soviet Cooking, in contrast, is a thing of great beauty, the beef flash-seared as to remain pink inside, then finished in a quick fragrant sauce of crème fraiche and dusky wild mushrooms. For a zakuski party, you can serve it on toasted sourdough rye (a kind of Slavic bruschetta), but it’s also delicious as a proper main course, with kasha, mashed potatoes, or egg noodles.

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