Author Archive for Anna Mintz

Summer is just around the corner, and to me, nothing says summer like good old-fashioned strawberry ice cream. This recipe comes from The Homemade Pantry (Clarkson Potter, April 2012) by Alana Chernila, and while it does require an ice cream maker, I’d imagine anyone who has ever had a wedding registry would be willing to share theirs — as long as you give them a taste of this delicious ice cream! It will take just a little while to throw together, and after a few hours in the fridge and 20 minutes of churning, you will have your very own homemade strawberry ice cream.

Italians love the involtini concept—something filled and rolled. In this recipe from The Tuscan Sun Cookbook (Clarkson Potter, March 2012), Frances Mayes and her husband Edward Mayes experimented with this idea, since they had a nice firm and gigantic eggplant in their kitchen. For this dish, choose the brick-shaped part-skim mozzarella because it has less moisture. For beauty, tie the involtini with chives. Enjoy!

I love Thai food—meaning, I love to eat Thai food. I have to be honest and say that I usually shy away from making it at home, because so many recipes have long lists of ingredients that make it seem hard to cook. But Giada De Laurentiis has a recipe for Thai Turkey Lettuce Cups in her brand-new book, Weeknights with Giada (Clarkson Potter, March 2012), that captures all those great Thai flavors I crave and is super simple to make. This was like I-forgot-cooking-could-be-so-easy kind of simple, as the dish was ready to go by the time my rice was done. Perfect!

Wedding season is gearing up, and last weekend I traveled to upstate New York to attend not one, but two bridal showers! As an added bonus, my parents gave me free rein in their kitchen on Sunday night (and even did the dishes – best parents ever). I wanted to try a recipe that I wouldn’t necessarily be able to do justice at home in my tiny Brooklyn kitchen, and Martha Stewart’s Tequila Grilled Shrimp, from the Southwest section of her new book, Martha’s American Food (Clarkson Potter, April 2012) seemed like a perfect choice.

Here’s the latest installment of our brand-new feature on The Recipe Club: What’s In Season, a fresh way to take the fruits and vegetables just reaching your farmer’s market and put them to use with recipes from our new cookbooks. With the cold snap this week, it seems wrong to leave the winter ingredients behind in search of fresher, greener spring veggies. So in this last brush with chilly weather, take advantage of the still-delicious grapefruits in your kitchen with this recipe for Chaud Froid de Pamplemousse au Romarin from The Art of Living According to Joe Beef (Ten Speed Press, 2011).