The Cookstr Weekly: It’s Showtime!
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Welcome to The Cookstr
This newsletter is filled with a variety of editorial features and links to Cookstr’s expert recipes by chefs and cookbook authors. You can access an archive of Cookstr newsletters here, and check out more featured recipes on our homepage.
As always, Cookstr recipes are tested, trusted, and handpicked by Cookstr’s editors from published cookbooks to help you on your culinary journey. To get you started, here are a selection of recipes on Cookstr by the chefs and cookbooks authors that made them famous.
Cook in good company. |
 Awards season has arrived! A time to celebrate our cultural achievements, dissect the nature of art, and, most of all, delight in a vast array of finger foods. Even if you haven’t seen a single film in the running, you can still cheer on the real stars of the evening: the sweet showstoppers and bite-sized beauties awaiting your votes on the coffee table or buffet. A good awards-night menu, like any cocktail party spread, should provide a balance of sweet and savory, rich and refreshing, creamy and crunchy. Taken together, this menu of mixed drinks, snack foods, and substantial hors d’oeuvres is as picture-perfect as it is tasty, and easy enough to make whether you’re entertaining thirty well-dressed guests or just your nearest and dearest. This recipe for Wild Mushroom Cups Balsamic Reduction by Chad Carns is certainly ready for its close-up. |
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Cosmopolitan by Sharon Tyler Herbst
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Grape Leaves with Lamb and Dill by Carla Snyder and Meredith Deeds ——–
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Blood oranges are available in grocery stores from December through March, and while they’re certainly tasty enough to eat straight, Melissa Clark’s recipe for Blood Orange Olive Oil Cake elevates them even further:
“While the cake was baking, every corner of the house pulsed with the scents of citrus and olive. I could barely wait for my cake to cool before cutting a sliver. It was every bit as good as my more buttery confections, but with a distinct herbal flavor from the oil and juicy bits of orange strewn throughout the very fine crumb. Although the recipe also works perfectly with regular oranges, the cut loaf, dappled with ruby dots of blood orange, is much prettier. And it looks better in the cake stand, too.” – Melissa Clark
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| Blood Orange Compote by Janet Fletcher |
