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| sub yogurt for buttermilk: The Prairie Homestead Cookbook Jill Winger, 2019-04-02 Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen. - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle. |
| sub yogurt for buttermilk: Go Dairy Free Alisa Marie Fleming, 2008-11 It has been estimated that over 7.5% of the U.S. population lives dairy-free, yet so few resources cater to this expansive and diverse group. To aid this niche, Alisa Fleming founded the informational website GoDairyFree.org in 2004, and produced the limited edition guidebook Dairy Free Made Easy in 2006, which quickly sold out. Back by popular demand, Alisa has updated and expanded her guide to address additional FAQs and to include an expansive cookbook section. Within this complete dairy-free living resource, you will discover ... Over 225 Delicious Dairy-Free Recipes with numerous options to satisfy dairy cravings, while focusing on naturally rich and delicious whole foods.A Comprehensive Guide to Dairy Substitutes which explains how to purchase, use, and prepare alternatives for butter, cheese, cream, milk, and much more, from scratch.Grocery Shopping Information from suspect ingredients lists and label-reading assistance to food suggestions and money-saving tips.A Detailed Calcium Chapter to identify calcium-rich foods and supplements and understand other factors involved in building and maintaining strong bones.An In-Depth Health Section that explains dairy, details the signs and symptoms of various dairy-related illnesses, and thoroughly addresses protein, fat, and nutrient issues in the dairy-free transition.Everyday Living Tips with suggestions for skincare, supplements, store-bought foods, restaurant dining, travel, celebrations, and other social situations.Infant Milk Allergy Checklists that go into detail on signs, symptoms, and solutions for babies with milk allergies or intolerances.Multiple Food Allergy and Vegan-Friendly Resources including a recipe index to quickly reference which recipes are vegan and which are free from soy, eggs, wheat, gluten, peanuts, and/or tree nuts. |
| sub yogurt for buttermilk: Sally's Baking Addiction Sally McKenney, 2016-11-09 Updated with a brand-new selection of desserts and treats, the Sally's Baking AddictionCookbook is fully illustrated and offers more than 80 scrumptious recipes for indulging your sweet tooth—featuring a chapter of healthier dessert options, including some vegan and gluten-free recipes. It's no secret that Sally McKenney loves to bake. Her popular blog, Sally's Baking Addiction, has become a trusted source for fellow dessert lovers who are also eager to bake from scratch. Sally's famous recipes include award-winning Salted Caramel Dark Chocolate Cookies, No-Bake Peanut Butter Banana Pie, delectable Dark Chocolate Butterscotch Cupcakes, and yummy Marshmallow Swirl S'mores Fudge. Find tried-and-true sweet recipes for all kinds of delicious: Breads & Muffins Breakfasts Brownies & Bars Cakes, Pies & Crisps Candy & Sweet Snacks Cookies Cupcakes Healthier Choices With tons of simple, easy-to-follow recipes, you get all of the sweet with none of the fuss! |
| sub yogurt for buttermilk: Baker Bettie’s Better Baking Book Kristin Hoffman, 2021-11-30 Learn Pastry Recipes from Professional Cook Baker Bettie “I wish I had this book when I started baking! It’s not only a collection of amazing recipes, but it answers the ‘why’ to your baking questions.”―Gemma Stafford, chef, author, and host of Bigger Bolder Baking #1 Bestseller in Professional Cooking, Pastry Baking, Cake Baking, Pies, Desserts, and Cookies Do you find baking difficult, or are you just not sure how it works? This cookbook is your new go-to baking book full of pastry recipes and more. Baking from scratch can be hard. The science of baking is a particular science that requires precise measurements and steps. But with professional cook Kristin Hoffman, aka Baker Bettie, the science behind baking becomes second nature! Baker Bettie’s Better Baking Book is like a lifetime’s worth of baking classes. This baking book lays a foundation of basic baking skills and tools for mastering cake, cookie, pie, and pastry recipes that are sure to boost your baking confidence. Learn top tips from a professional cook. Consider Baker Bettie’s Better Baking Book your at-home culinary and baking classes guide. This baking book goes beyond the recipe by teaching the science behind baking, from measurements, techniques, and step-by-step processes, to directions on how to use base recipes to create endless drool-worthy baked goods. This book ensures that you are able to tackle any baking task, such as pastry recipes, making cakes, baking pies, making cookies, and cake decorating with confidence! In this baking book, learn more about: The science of baking from a professional cook Foundational baking techniques and mixing methods How to bake from scratch How master formulas are used to bake a ton of delicious and easy recipes! If you enjoyed books like Beginner's Baking Bible, Small Batch Baking, or Nadiya Bakes, you’ll love Baker Bettie’s Better Baking Book! |
| sub yogurt for buttermilk: Salt, Fat, Acid, Heat Samin Nosrat, 2017-04-25 Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. -- |
| sub yogurt for buttermilk: Milk & Cardamom Hetal Vasavada, 2019-07-16 Sweeten Any Occasion with Bold, Unforgettable Desserts From Brown Butter Ghee Shortbread Cookies to Pomegranate Curd Brownies, these decadently spiced, versatile recipes are a joy to make and share. Drawing inspiration from her Indian-American upbringing and experience on MasterChef, Hetal Vasavada infuses every creation with the flavors of her heritage. The results are remarkable treats like Mango Lassi French Macarons and Ginger–Chai Chocolate Pot de Crème. Whip up a batch of small sweets (mithai) like Sesame Seed Brittle and Bourbon Biscuits, or impress guests with a fantastic breakfast like Banana Custard Brioche Donuts. The Gulab Jamun Cake, inspired by the quintessential Indian dough-balls soaked in spiced syrup, is the perfect showstopper for any gathering. Simple techniques and smart shortcuts make it easy to create familiar flavors or experiment with new ones. With delectable ingredients like ginger, cardamom, saffron, fennel and rose, every bite is worth celebrating. |
| sub yogurt for buttermilk: The Food Lab: Better Home Cooking Through Science J. Kenji Alt, 2015-09-21 |
| sub yogurt for buttermilk: The Pastry Queen Rebecca Rather, Alison Oresman, 2004 Reflecting the finest produce and culinary traditions of the Lone Star State, the chef-owner of Rather Sweet Bakery puts her own spin on such tasty treats as Bacon-Cheddar Scones, Texas High Hairs Tarts, Fourth-of-July's Fried Pies, Turbo-Charged Brownies with Praline Topping, Kolaches, and other all-original recipes. |
| sub yogurt for buttermilk: Jane Brody's Good Food Book Jane E. Brody, 1985 Analyzes what is wrong with the modern diet, shares healthful recipes, provides advice on selecting and preparing food, and recommends an exercise program. |
| sub yogurt for buttermilk: Zoë Bakes Cakes Zoë François, 2021-03-16 IACP AWARD WINNER • The expert baker and bestselling author behind the Magnolia Network original series Zoë Bakes explores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more. “Zoë’s relentless curiosity has made her an artist in the truest sense of the word.”—Joanna Gaines, co-founder of Magnolia NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT Cake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In Zoë Bakes Cakes, bestselling author and expert baker Zoë François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. Featuring everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake. |
| sub yogurt for buttermilk: Big Bad Breakfast John Currence, 2016-09-13 From the James Beard Award winner, Top Chef Masters contestant, and acclaimed author comes this fun, festive, and highly caffeinated ode to the joys and rituals of the Southern breakfast, with over 125 recipes inspired by the author's popular restaurant in Oxford, Mississippi. John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions. |
| sub yogurt for buttermilk: Outlander Kitchen Theresa Carle-Sanders, 2016-06-14 Take a bite out of Diana Gabaldon’s New York Times bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from OutlanderKitchen founder Theresa Carle-Sanders! “If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen’s here to prove you wrong.”—Entertainment Weekly Claire Beauchamp Randall’s incredible journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses, and taste is no exception. From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate. Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands, the French Revolution, and beyond. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht: • Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette • Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters • Soups & Stocks: Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup • Mains: Peppery Oyster Stew; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet • Sides: Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash • Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks • Sweets & Desserts: Black Jack Randall’s Dark Chocolate Lavender Fudge; Warm Almond Pastry with Father Anselm; Banoffee Trifle at River Run With gorgeous photographs and plenty of extras—including cocktails, condiments, and preserves—Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget bon appétit. As the Scots say, ith do leòr! |
| sub yogurt for buttermilk: The Newlywed Cookbook Sarah Copeland, 2011-12-16 “A guide to nurturing your marriage through food . . . The book has everything a couple needs to build a life together in the kitchen.” —Relish Decor This cookbook is an indispensable reference for modern couples looking to spend quality time together in the kitchen. Inside are more than 130 recipes for both classic and contemporary cooking that are perfect for day-to-day à deux and special occasions with family and friends. More than a collection of recipes, The Newlywed Cookbook is also a guide to domestic bliss. Author Sarah Copeland, a newlywed herself, knows that sourcing, cooking as well as sharing food together at the table makes for a happy couple! This beautiful and sophisticated contemporary cookbook is the new go-to for brides and grooms. “What’s better for couple’s cooking than a book based solely on recipes for newlyweds? Check out Sarah Copeland’s inventive, easy-to-execute dishes that are perfect for a pair.” —Brides “Celebrates the joy of cooking for two, but the recipes aren’t necessarily scaled that way, making enough for dinner guests, leftovers or simply to satisfy bigger appetites. The savory recipes span the globe, with influences from Asia, the Mediterranean and the Mideast, among other places.” —Columbia Daily Tribune “It aims to inspire you to bring the love of your relationship and to translate it into the food you prepare together. While none of the recipes are difficult by any means, they’re all dishes that you’d be proud to put on your table, whether that table belongs to a newlywed couple or not.” —The Huffington Post |
| sub yogurt for buttermilk: Wild Fermentation Sandor Ellix Katz, 2016 Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels. |
| sub yogurt for buttermilk: Surprise-Inside Cakes Amanda Rettke, 2014-04-08 From Amanda Rettke, founder of the popular blog I Am Baker, comes Surprise-Inside Cakes with recipes and techniques to make dozens of stunning, imaginative cakes for every occasion, each with something special inside. Whether it’s a striking, all-white cake with a secret red velvet heart baked inside; a birthday cake, complete with a surprise balloon cake in the middle; or the gorgeous hydrangea cake that took the blogosphere by storm; Amanda’s cakes are downright revolutionary—and really fun to prepare. This beautifully designed cookbook contains eye-popping color photos and step-by-step instructions to create incredible surprise-inside cakes in your own kitchen. For Amanda Rettke, every cake is a gift to be shared with family and friends, a special treat that should be lovingly prepared and meticulously designed—from the inside out. |
| sub yogurt for buttermilk: The Rye Baker: Classic Breads from Europe and America Stanley Ginsberg, 2016-09-27 “A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike. |
| sub yogurt for buttermilk: The Smitten Kitchen Cookbook Deb Perelman, 2012-10-30 NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny. —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers! |
| sub yogurt for buttermilk: Spoonfuls of Germany Nadia Hassani, 2004 This book goes beyond the sauerkraut and knackwurst stereotype to unveil the often overlooked diversity of German cuisine. 170 regional recipes range from classic dishes, such as spaetzle with cheese and sauerbraten to forgotten delicacies like Westfalian pumpernickel pudding. Numerous profiles, anecdotes, and food lore complete the book. |
| sub yogurt for buttermilk: The Animal Farm Buttermilk Cookbook Diane St. Clair, 2013-06-04 “Through her recipes, devoted entirely to what she describes as the ‘elixir of the human race,’ Diane draws you into the rhythms of life on a farm.” —Thomas Keller, The French Laundry For anyone who’s enjoying a return to real food, true buttermilk remains one of the great, undiscovered pleasures. Many people enjoy organic produce, grass-fed meats, and artisan breads, but “real” dairy has been slower to reach a wide market. In fact, dairy products have long been pasteurized and homogenized into bland tastelessness, with no regard to where the product came from or how it was made. On Animal Farm in Orwell, Vermont, Diane St. Clair takes butter and buttermilk production to a new level. The Animal Farm Buttermilk Cookbook explains her techniques, from animal husbandry and land management, to her creamery processes. Here you’ll learn how to make your own butter and buttermilk at home, and then experiment with the fabulous ways in which buttermilk enhances food flavors and textures. You’ll also find practical but unique recipes for using buttermilk—everything from buttermilk doughnuts dipped in maple syrup, to salmon chowder, buttermilk ricotta gnocchi, and harissa buttermilk salad dressing. Families will love the buttermilk béchamel pizza, the spicy buttermilk gingerbread, and pork chops smothered in buttermilk sauce. Buttermilk is not just for waffles anymore—although the best waffle recipe you’ll ever find is in this book! “This book beautifully shares both her life as a dairy farmer and artisan, and many of her incredible recipes, and will have you seeking out great buttermilk to cook and bake all year round.” —Barbara Lynch, James Beard Award–winning chef |
| sub yogurt for buttermilk: The Minimalist Kitchen Coleman, Melissa, 2018-04-10 The practical art of making more with less--in the kitchen! Melissa Coleman, the creator of the popular design and lifestyle blog The Faux Martha, shares her refreshingly simple approach to cooking that delivers beautiful and satisfying meals using familiar ingredients and minimal kitchen tools. The Minimalist Kitchen includes 100 wholesome recipes that use Melissa's efficient cooking techniques, and the results are anything but ordinary. You'll find Biscuits with Bourbon-Blueberry Quick Jam, Pesto Garden Pasta with an easy homemade pesto, Humble Chuck Roast that's simple to prepare and so versatile, Roasted Autumn Sweet Potato Salad, Stovetop Mac and Cheese, and Two-Bowl Carrot Cupcakes. While The Minimalist Kitchen helps tackle one of the home's biggest problem areas Ñthe kitchenÑthis book goes beyond the basics of clearing out and cleaning up, it also gives readers practical tips to maintain this simplified way of life. Melissa shows you how to shop, stock your pantry, meal plan without losing your mind, and most importantly, that delicious food doesnÕt take tons of ingredients or gadgets to prepare. This streamlined way of cooking is a breath of fresh air in modern lives where clutter and distraction can so easily take over. |
| sub yogurt for buttermilk: Dessert Person Claire Saffitz, 2020-10-20 NEW YORK TIMES BESTSELLER • In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • NPR • The Atlanta Journal-Constitution • Salon • Epicurious “There are no ‘just cooks’ out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.”—Claire Saffitz Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person. |
| sub yogurt for buttermilk: Biscuit Bliss James Villas, 2003-12-13 101 foolproof recipes for fresh and fluffy biscuits. |
| sub yogurt for buttermilk: The Made-from-Scratch Life Melissa K. Norris, 2016-02-01 Do you long for simpler days? Do you wish you had the time to offer your family home-grown meals? Does your heart cry for a quiet place in this fast-paced world? Blogger and homesteader Melissa K. Norris inspires with practical and easy methods to help you cook from scratch, garden, preserve your own food, and see God's fingerprints in your everyday busy life. You'll learn how to plan, plant, and harvest for eating and preserving troubleshoot common gardening problems with natural solutions improve your family's health with natural cooking and cleaning methods Whether you live in the middle of the asphalt jungle or on the side of a mountain, you can experience the pioneer lifestyle and start your own homesteading journey. Because when you surround yourself with things made from the hand of God, you can't help but see Him. |
| sub yogurt for buttermilk: Falastin Sami Tamimi, Tara Wigley, 2020-06-16 NATIONAL BESTSELLER Falastin is a soulful tour of Palestinian cookery today from Ottolenghi's Executive Chef Sami Tamimi, with 120 highly cookable recipes contextualized by his personal narrative of the Palestine he grew up in. The story of Palestine's food is really the story of its people. When the events of 1948 forced people from all the regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin, Tamimi retraces the lineage and evolution of his country's cuisine, born of its agriculturally optimal geography, many distinct regional cooking traditions, and, ultimately, Palestinian cooks' ingenuity and resourcefulness as the country's foodways mingled and morphed. From the recipes of refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient cuisine while recording the derivations of a dynamic cuisine and the stories of the people of Palestine--as told from the kitchen. |
| sub yogurt for buttermilk: Damn Delicious Rhee, Chungah, 2016-09-06 The debut cookbook by the creator of the wildly popular blog Damn Delicious proves that quick and easy doesn't have to mean boring.Blogger Chungah Rhee has attracted millions of devoted fans with recipes that are undeniable 'keepers'-each one so simple, so easy, and so flavor-packed, that you reach for them busy night after busy night. In Damn Delicious, she shares exclusive new recipes as well as her most beloved dishes, all designed to bring fun and excitement into everyday cooking. From five-ingredient Mini Deep Dish Pizzas to no-fuss Sheet Pan Steak & Veggies and 20-minute Spaghetti Carbonara, the recipes will help even the most inexperienced cooks spend less time in the kitchen and more time around the table.Packed with quickie breakfasts, 30-minute skillet sprints, and speedy takeout copycats, this cookbook is guaranteed to inspire readers to whip up fast, healthy, homemade meals that are truly 'damn delicious!' |
| sub yogurt for buttermilk: Local Dirt Andrea Bemis, 2020-10-13 The author of the popular farm-to-table cookbook Dishing Up the Dirt returns with a dazzling collection of inventive recipes using farm-fresh ingredients, inspired by her commitment to supporting the local food movement. For Andrea Bemis, eating locally is a way of life. After all, her and her husband own and operate an organic vegetable farm in the Pacific Northwest, and the produce they grow—from kale and kohlrabi to beets and butternut squash—is at the heart of the meals they serve and eat at their dinner table. They supplement their harvest with food produced by their neighbors, including the ranchers who supply their meat, and the orchardists who provide their fruit. Andrea has always identified as a sustainable eater—until one day, when she opened a can of coconut milk and realized she had no idea where it came from. This propelled her to look more closely at her pantry, taking stock of the other ingredients that may have traveled some distance. Considering the energy used to transport the avocados, olive oil, and lemons to her Northern Oregon kitchen, she came up with an idea—a 30-day challenge to cook and eat only local food grown from local dirt, using ingredients produced within 200 miles of her home. In Local Dirt, Andrea shares her journey through stories, photographs, and more than 80 recipes, re-creating a not-so-distant world when the ingredients cooked and eaten were produced within local communities. Organized by season, the delicious and creative dishes in this truly sustainable cookbook includes Fennel Gratin, Kohlrabi Yogurt Salad with Smoked Salmon, Winter Squash Toast with Honey & Hazelnuts, and Zucchini Swiss Chard & Chickpea Stew. Best of all, the recipes can be adapted to utilize any local fare. Ultimately, Andrea found that the “challenge” she set out for herself wasn’t a challenge at all, but an opportunity to go back to basics, slow down, and connect even more deeply with her community. In Local Dirt, she offers the inspiration, instruction, and advice we need to eat deliciously and sustainably. |
| sub yogurt for buttermilk: Kitchen Smarts America's Test Kitchen, 2017-10-31 In this follow-up to 2014's best-selling Kitchen Hacks, the expert editors at Cook's Illustrated magazine have applied the same creative thinking to a new Q&A-style book. Kitchen Smarts packs together hundreds of definitive, researched, kitchen-tested answers to questions large and small, common and bizarre. There are no dumb questions but there are dumb--and wrong!--answers, we're here to protect you from those and help you become a better, more confident cook. |
| sub yogurt for buttermilk: Bigger Bolder Baking Gemma Stafford, 2019-09-03 “A fun, accessible collection of more than 100 recipes” to create maximum deliciousness with minimal effort—from the host of the beloved baking show (Publishers Weekly). Gemma Stafford has worked as a pastry chef at a monastery in Ireland, a Silicon Valley tech startup, and a Michelin-starred restaurant in San Francisco, and brings her incredible desserts to life every week for millions of viewers via YouTube, Facebook, Instagram, and her popular website, BiggerBolderBaking.com. Gemma hopes to restore baking as an everyday art that’s not just for special occasions, and this cookbook shows you how to create maximum deliciousness with minimal effort—using just a few common ingredients and basic kitchen tools for bold twists on cakes, cookies, pies, ice cream, and more. Plus, every recipe is accompanied by gorgeous color photography and step-by-step instructions that anyone can follow with ease! Chapters organized by the basic tools you’ll need—such as Wooden Spoon & Bowl, Rolling Pin, or No Oven Needed—so you can choose the recipes most convenient for you for spur-of-the-moment cravings Surefire hits including Chocolate Lava Pie, Baked Cinnamon-Sugar Churros, Gemma’s Best-Ever Chocolate Chip Cookies, “In Case of Emergency” One-Minute Mug Brownie, Raspberry Swirl Cheesecake Ice Cream, and many more BONUS: A chapter on Bold Baking Basics includes essential techniques, tips, and in-a-pinch substitutions “Sure to build confidence in the most novice of bakers, while more experienced bakers will appreciate the solid collection of classic desserts.” —Publishers Weekly |
| sub yogurt for buttermilk: Damon Lee Fowler's New Southern Baking Damon Lee Fowler, 2005 Presents easy-to-follow instructions for Southern-style quickbreads, cookies, cakes, pies and pastries, skillet breads, and old-fashioned yeast breads, accompanied by a short overview of each recipe's origins. |
| sub yogurt for buttermilk: Kitchen Hacks America's Test Kitchen, 2015-11-10 Innovative solutions to everyday cooking challenges—from maximizing minimal counter space to preparing delicious meals without special appliances—from the Cook’s Illustrated team of test kitchen MacGyvers The test cooks of Cook's Illustrated have hacked their way through the kitchen—and beyond—to find innovative solutions to everyday cooking challenges. A kitchen hack is an unusual, easier, and/or better way of performing a task that often saves money and time or improves the quality of the outcome. Kitchen Hacks features over 1,000 of Cook’s Illustrated’s test kitchen-approved tips and tricks to help you face down kitchen conundrums, such as: • Need extra counter space? Place a baking sheet on top of a pulled-out kitchen drawer. • No rolling pin to be found? Pull out a bottle of wine to flatten your pie dough. • Can’t get that sticky jar open? Fit a rubber band around the lid for a helpful grip. Throughout, you'll find fun and helpful illustrations that guide you every step of the way. Additionally, you’ll find 22 “How Did They Do That?” recipes, which include hacks like how to make the perfect vanilla ice cream without a machine, how to whip up a DIY eggless mayonnaise in no time—and much more. Become a more efficient and inventive cook and take your skills to the next level with our kitchen hacks—and have fun while doing it. |
| sub yogurt for buttermilk: Alternative Baker Alanna Taylor-Tobin, 2016-09-13 AN IACP AWARD-WINNING COOKBOOK 100+ Recipes Featuring Corn, Oat, Chestnut, Almond, Buckwheat, Sorghum and Other Gluten-Free Flours Discover a Unique Palette of Textures, Tastes and Fragrances You Never Knew Existed Have you indulged in a golden corn flour biscuit that tastes like sunshine, or experienced the earthy sweetness of chestnut flour? Did you know teff flour smells of malted chocolate milk, and mesquite flour of freshly-baked gingerbread? Set aside your bland all-purpose flour to celebrate the compelling flavors of a wide array of nut- and grain-based alternative flours that are packed with flavor and are good for you, too. From peak-of-season fruit pies nestled in an irresistibly crunchy crust, to cookies that positively melt in your mouth, author Alanna Taylor-Tobin offers more than 100 wholesome treats utilizing easily accessible alternative grains and flours for every taste and baking level. Now let’s get baking—let’s reinvent dessert. |
| sub yogurt for buttermilk: Yogurt Janet Fletcher, 2015-04-14 A fresh, modern yogurt-centric cookbook that showcases the versatility of this dairy superstar in more than 50 recipes for appetizers, salads, soups, sauces, marinades, beverages, and desserts, and provides fail-proof directions for making your own yogurt at home. Americans have fallen in love with yogurt, thanks to its creamy texture, tangy flavor, and health-promoting probiotic cultures. In Yogurt, a fresh and modern full-color cookbook, author Janet Fletcher introduces recipes, from roasted tomato bruschetta with yogurt cheese to meatballs in a warm yogurt sauce to a golden yogurt cake, that showcase yogurt in dishes both rustic and sophisticated. Drawing inspiration from the culinary traditions of Greece, Turkey, Lebanon, Syria, Iran, India, and beyond, this useful handbook includes a guide to purchasing yogurt (all of the recipes work with quality store-bought brands), advice on choosing a yogurt maker, and easy methods for making yogurt, Greek yogurt, and yogurt cheese at home. |
| sub yogurt for buttermilk: Six Dollar Family Stacy Barr, 2015-04-30 Is Your Family a Six Dollar Family? What if you had the tips you need to go from six dollars to six figures? It's quite possible! Even if you don't make six figures a year! Are you tired of years of struggling financially, overspending and underbudgeting? Tired of dreaming of when someday will come and suddenly everything will be okay? Someday is here! Six Dollar Family: From Six Dollars to Six Figures is your toolbox of frugal living ideas, budget saving advice, financial crisis management and more to arm yourself with the info that you need to go from six dollars...to six figures! Are you really frugal? See the characters of a truly frugal person versus simply thrifty and figure out which one you fall under. Is your budget too tight or even non-existent? Learn the 3 most common budget types and how to find one that works for you. Are your expenses keeping you broke? Learn how to get past the small savings and cut right to saving big bucks. Are your finances currently in crisis mode? Find a step by step walkthrough for how to handle a budget crisis so that your family comes out shining on the other side. Six Dollar Family gives you the tips and tricks that you will need to take your family's budget to the next level. Tried and true, these tips are what you've been waiting for to help kick your savings up a notch, knock your budget back into place and really take hold of your money! - How to give awesome gifts for cheap...or even free! - Why your dryer is costing you thousands and what to do about it - How to teach your kids to manage money and why you should start early - Simple ideas for boosting your income and more! |
| sub yogurt for buttermilk: Kitchen Smarts Cook's Illustrated, 2017-10-31 The experts at Cook’s Illustrated magazine offer hundreds of definitive, researched, and kitchen-tested answers in this Q&A-style guide for home cooks looking to improve their kitchen prowess Does searing meat really seal in juices? Does it matter what kind of salt you use? What's the best way to measure a sticky ingredient like honey? Why does whiskey taste better when you add water? How do you actually pronounce dacquoise, and what on earth is it? In this follow up to Kitchen Hacks, the expert editors at Cook’s Illustrated magazine answer your burning questions, offering tips and tricks on how to become a better, more confident cook. Kitchen Smarts captures all the questions Cook’s Illustrated test cooks have worked through in their quest to determine the best way to do everything in the kitchen, and it does so in a fun, hip, but still very practical way. It can be a real challenge to figure out who’s right and who has no idea what they’re talking about when it comes to cooking. We are used to being able to simply Google any kitchen question—no matter how strange—the moment it arises. But how do you know you're getting the best (or even the right) answer? Silence all the noise and avoid confusion by going straight to this go-to cooking reference guide from one of America’s most trusted cooking magazines! |
| sub yogurt for buttermilk: Muy Bueno Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, Evangelina Soza, 2012 Offers traditional northern Mexican recipes, comforting home-style dishes, and innovative Latin fusion recipes, including old fashioned Mexican oatmeal, jalapeänos with soy sauce, and buänuelos. |
| sub yogurt for buttermilk: The Art and Soul of Baking Cindy Mushet, Sur La Table, 2008-10-21 As the second title in Sur LaTable's namesake cookbook series, The Art & Soul of Baking focuses on the largest specialty demographic within the culinary market--baking. |
| sub yogurt for buttermilk: Essentials of Southern Cooking Damon Lee Fowler, 2013-12-17 An authentic collection of recipes celebrating Southern traditions. Southern cooking as most people think of it doesn’t exist. After all, there are as many ways to make real corn bread, gumbo or fried chicken as there are cooks. Instead of dwelling on conventional notions of authenticity, Essentials of Southern Cooking honors the spirit, the history, the people, and the taste of the classic Southern table by focusing on the essence of great Southern food and combining traditional ingredients in fresh ways. In this tempting collection of over 250 recipes, author Damon Lee Fowler balances the enduring appeal of rural Southern flavors with the modern sensibilities of today’s cook. It’s an engaging and informative look at the heritage of Southern cuisine. Sampling of recipes: Creamy Chicken Pot Pies Sweet Potato Cobbler Scalloped Oysters Lowcountry Crab au Gratin Baked Vidalia Sweet Onions with Ham Bourbon-Grilled Flank Steak Shrimp Étouffée Pecan-Crusted Cat Fish Butter-Bean and Okra Ragout Old-Fashioned Southern Shortcake |
| sub yogurt for buttermilk: Culinary Nutrition Jacqueline B. Marcus, 2025-05-15 Culinary Nutrition: The Science and Practice of Healthy Cooking, Second Edition is one of the first textbooks specifically written to bridge the relationship between food science, nutrition, and culinology as well as consumer choices for diet, health, and enjoyment. The book uses a comprehensive format with real-life applications, recipes, and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial, and taste-desirable products.The book includes pedagogical elements to enhance and reinforce learning opportunities; explores which foods and beverages involve the optimum nutritional values for dietary and health needs; includes specific dietary requirements throughout the lifecycle; and examines how foods and beverages are produced. The fully revised second edition includes updated dietary and health guidelines and recommendations; more vegan, vegetarian, and plant-based meals; updated protein, carbohydrate, fat, vitamin and mineral recommendations; environmental and sustainability considerations; and much more. - Explores the connections among the technical sciences of nutrition, food science, and the culinary arts, as well as consumer choices for diet, health, and enjoyment - Presents laboratory-type, in-class activities using limited materials with real-life applications of complex, scientific concepts - Includes photographs and recipes that are integrated to enhance learning experiences - Offers online support for qualified instructors and students, including an exam test bank, case studies, hands-on applications, and recipes that are suitable for a variety of settings |
| sub yogurt for buttermilk: The Elements of Baking Katarina Cermelj, 2024-10-03 'As soon as I read The Elements of Baking, I knew it would have a permanent spot on my kitchen bookshelf.' Dorie Greenspan, New York Times bestselling author of Baking with Dorie Armed with a PhD in Inorganic Chemistry, Katarina Cermelj lays out the science behind baking and the ingredients that make it work, so you can easily adapt your baking to your diet and lifestyle, and still make sure it tastes spectacular. With an abundance of mouth-watering recipes together with quantitative modification rules that you can use to convert any recipe into whatever version you fancy, The Elements of Baking will transform the way you think about ingredients. It will be a constant companion in the kitchen and the book you refer to every time you want to bake. Just like the recipes of her popular baking blog The Loopy Whisk, the recipes Katarina shares in her latest book are always approachable, reliable and incredibly delicious, ranging from savoury dishes like Gluten-free Cheesy Garlic Pull-apart Bread and Vegan Veggie & Hummus Galette to sweet delicacies like Dairy-free Apple Pie Cupcakes and Egg-free Lemon Swirl Cheesecake Bars. And the gluten-free vegan chapter will delight anyone who has to avoid gluten, eggs and dairy, with recipes such as Gluten-free Vegan Cinnamon Rolls and Guten-free Vegan Lemon Meringue Cake. With a completely novel approach to baking and modifying recipes, The Elements of Baking will demystify allergy-friendly baking once and for all. |
| sub yogurt for buttermilk: Short and Sweet Dan Lepard, 2011 'Short & Sweet' is a veritable cornucopia of baking treats. For those who have a love of professional baking, or simply loathe supermarket stodge, Lepard's much anticipated third book brings his trademark quality and creativity to the domestic kitchen. |
Subway Order
Discover better-for-you sub sandwiches at Subway. View our menu of sandwiches, order online, find restaurants, order catering or buy gift cards.
Sub Sandwiches - Breakfast, Sandwiches, Salads & More - SUBWAY
Discover better-for-you sub sandwiches at Subway. View our menu of sandwiches, order online, find restaurants, order catering or buy gift cards
SUB Definition & Meaning - Merriam-Webster
The meaning of SUB is substitute. How to use sub in a sentence.
Menu - Sub Station II
We offer more than a dozen hot or cold sandwiches, as well as a variety of salads, side items, seasonal soups, chips, and desserts to satisfy your appetite. All of our sub sandwiches are …
Port of Subs | Sliced Fresh Sandwiches
Port of Subs® made-fresh-to-order sandwiches are prepared while the customer looks on and the unique taste comes from freshly sliced, top quality meats and cheeses, freshly baked breads …
SUB– Definition & Meaning - Dictionary.com
Sub– definition: a submarine.. See examples of SUB– used in a sentence.
Sub: Definition, Meaning, and Examples - usdictionary.com
Dec 17, 2024 · The term "sub" refers to a substitute, a type of sandwich, or a prefix meaning "under" or "below," showcasing its versatility in various contexts. Whether discussing food, …
Try a Planet Sub Sandwich
Call us today to order a sub sandwich!
Online Ordering | Dibella's
We cannot make an exceptional sub without exceptional bread. It's what we are known for and it is what we do best. Our fresh-baked bread is at the core of every sandwich we make at DiBella's.
sub - Wiktionary, the free dictionary
Jun 4, 2025 · at the foot of the mountain: sub radicibus montis, in infimo monte, sub monte in the open air: sub divo to come within the sphere of the senses: sub sensum or sub oculos, sub …
Subway Order
Discover better-for-you sub sandwiches at Subway. View our menu of sandwiches, order online, find restaurants, order catering or buy gift cards.
Sub Sandwiches - Breakfast, Sandwiches, Salads & More - SUBWAY
Discover better-for-you sub sandwiches at Subway. View our menu of sandwiches, order online, find restaurants, order catering or buy gift cards
SUB Definition & Meaning - Merriam-Webster
The meaning of SUB is substitute. How to use sub in a sentence.
Menu - Sub Station II
We offer more than a dozen hot or cold sandwiches, as well as a variety of salads, side items, seasonal soups, chips, and desserts to satisfy your appetite. All of our sub sandwiches are …
Port of Subs | Sliced Fresh Sandwiches
Port of Subs® made-fresh-to-order sandwiches are prepared while the customer looks on and the unique taste comes from freshly sliced, top quality meats and cheeses, freshly baked breads …
SUB– Definition & Meaning - Dictionary.com
Sub– definition: a submarine.. See examples of SUB– used in a sentence.
Sub: Definition, Meaning, and Examples - usdictionary.com
Dec 17, 2024 · The term "sub" refers to a substitute, a type of sandwich, or a prefix meaning "under" or "below," showcasing its versatility in various contexts. Whether discussing food, …
Try a Planet Sub Sandwich
Call us today to order a sub sandwich!
Online Ordering | Dibella's
We cannot make an exceptional sub without exceptional bread. It's what we are known for and it is what we do best. Our fresh-baked bread is at the core of every sandwich we make at DiBella's.
sub - Wiktionary, the free dictionary
Jun 4, 2025 · at the foot of the mountain: sub radicibus montis, in infimo monte, sub monte in the open air: sub divo to come within the sphere of the senses: sub sensum or sub oculos, sub …
