Wouldn’t you love a great recipe that is made just for two? Of course you would.

TITLE: Cooking for Two – 2013
AUTHOR: Many. America’s Test Kitchen
PUBLISHER: Cook’s Illustrated
CUISINE: American

• • • • •

FEATURED INGREDIENT: THE CROCKPOT
Trying to feature a single ingredient out of a recipe collection like this is next to impossible. Or, maybe, just downright impossible. So, in lieu of an ingredient, how about an appliance? There is an entire section of this book dedicated to slow cooker recipes for two. That will make for some super convenient and delicious dishes.

• • • • •

FIRST IMPRESSIONS
Look, this is a book that is published by one of the premier cookbook publishing companies around. So, you expect it to look great and be more thoroughly tested than the common book off the shelf. And, it is. A nice gloss stock makes page turning a breeze. There are beautiful images throughout from Carl Tremblay, Keller + Keller and Daniel J. Van Ackre. It is exactly what you would expect from Cook’s Illustrated. Classy, useful and well laid out.

• • • • •

WHAT YOU’LL FIND INSIDE (aka Table of Contents)
The Smart Shoppers Guide
One-Dish Suppers
Pasta for Dinner
Vegetarian Suppers
Dinner Off The Grill
Light and Fresh
Express Lane
Slow-Cooker Favorites
Side Dishes
Baked Goods and Desserts

• • • • •

So maybe you’ve seen a Cook’s Illustrated magazine or cookbook. And, maybe you’ve even caught an episode or two of the television series. You may be thinking, “Wow all of that testing and analyzing and sampling, these people must really be serious and committed to their craft. Well, they are. But… have a look at some of their lighter moments.

• • • • •

THE BEST OF THE BOOK (Our Favorite Recipes)

There are tons of great recipes here. Over the years, I have seen so many versions and adaptations of the traditional US Senate Navy Bean Soup (P.60). Oddly enough, I never tire of them. This particular recipe really nails it. Great care was taken to replicate the original dish. I am certainly not a baker. I’m the first to admit that. The Skillet Olive Bread (P.268) can make even my limited skills really shine. Easy and beyond tasty. I know that we’re leaving winter behind at this point. But, the Slow-Cooker Southwestern Pork (P.226) is a fantastic excuse to breakout the crock pot in the middle of July! Is an excuse really even needed? Just plug and play.

• • • • •

SPECIAL FEATURES
The most special feature of Cooking For Two is the detail displayed in each of the recipes. Not that you would expect anything less from the authors of this cookbook. Short, illustrated lessons dot the sidebars along the way. And, an occasional product evaluation makes an appearance to guide you to the best ingredients for your creation. The Smart Shoppers Guide at the front of the book gives the reader a list of some of the basics you might consider for making the recipes.

• • • • •

CONCLUSIONS
Here is the thing about this book. The basic structure is as comfortable as the popular Cook’s Illustrated magazine. If you like that style (like I do), then you will love this cookbook. Great recipes, more than thoroughly tested and explained in detailed step by step instructions. If you love the periodical, you’ll flip for the book. Cooking For Two makes cooking for two a snap and a pleasure.

Culinary Expertise 5.5
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

RESOURCES, LINKS AND PRESS
Cook’s Illustrated Website
America’s Test Kitchen YouTube Channel
Follow America’s Test Kitchen on Twitter

Can new tech play nice with comfort food cooking?

TITLE: America’s Favorite Food
AUTHOR: Many. Edited by, Nichole Aksamit
PUBLISHER: Oxmoor  House
CUISINE: American/Comfort/Magazine

• • • • •

FEATURED INGREDIENT: IPHONE
Our “Featured Ingredient” for this cookbook isn’t really an ingredient at all. But, it is one of the most important components of this particular cookbook. The Smartphone. Without this “ingredient” you take away some of what makes this cookbook unique among it’s peers.

• • • • •

FIRST IMPRESSIONS
At first blush this is all a little hard to take in. I consider myself a “tech” person too. I get the concept. But, I’m not sure it’s worth the effort. To be sure, this is a great collection of some delicious magazine reprint recipes. If you haven’t taken the time to subscribe to each, then this is really a treasure trove. You know the names, Cooking Light, Southern Living, Real Simple, Coastal Living, Health and more. It contains lots of easy to prepare dishes for everyone in your family. There are beautiful food images throughout. All in all, an eye pleasing, easy to flip through book.

• • • • •

WHAT YOU’LL FIND INSIDE (aka Table of Contents)
Starters
Soups & Sandwiches
Poultry
Meats
Seafood
Meatless Mains
Pasta & Pizza
Sides & Salads
Desserts
Breakfast & Brunch

• • • • •

How about a small taste of what some of the video extras look and feel like. Hey, everyone needs to know how to cut up a whole chicken.

• • • • •

THE BEST OF THE BOOK (Our Favorite Recipes)

It’s obvious from the list above that just about anyone you would care to feed could be satisfied. There are lots of very traditional dishes. Some with a new, more modern twist. Some have been left to their roots. That’s a good combination. There is no shortage of recipes from any of the individual chapters. Every major food group is well represented.

• • • • •

SPECIAL FEATURES
This book is actually one giant special feature. Special tips and hints are available for a large percentage of the recipes via the smartphone app. And, as a bonus, the app works well. No hang ups. That means even the least tech savvy cook in your household will be able to take advantage of all that this cookbook has to offer. Each recipe is coded with special icons that represent the dish. There are metric equivalents and nutritional information stashed in the back for reference use.

• • • • •

CONCLUSIONS
OK, there are a couple of things at play here. First, we should call this cookbook what it really is. It’s compilation of magazine recipes. And, a lot of them are great tried and true dishes. You’re going to find no nasty surprises once you start cooking. They have all been thoroughly tested and they work. A HUGE bonus. Second, This book is not a cooking tech breakthrough of any kind. I do love the use of the current technology. And, I appreciate the fact that smartphones and tablets have found their way into the kitchen. I use mine there. It’s just that it might be too loaded with extra off site “stuff”. I’m just left wondering how often those badges get scanned and used. You also end up with a little tech overload. So, here is the bottom line. Buy it if you are looking for an easy to use, comfort food cookbook for your whole family. And, you may just have a little unexpected fun in the kitchen whipping up your dinner of choice. That too is a nice bonus.

Culinary Expertise 4.0
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

RESOURCES, LINKS AND PRESS
My Recipes Website
America’s Favorite Food | Digimark Website
Oxmoor House Press Page

When they say “only time will tell”, this is what they meant.

To say that the Larousse Gastronomique is a work of art would at first seem like a pretty grandiose statement. Add to it the tagline, “World’s Greatest Culinary Encyclopedia” and the bar just gets re-set at a much higher level.

Pick up the book. I mean physically pick it up. It’s massive. The latest edition (2009) weighs in at an immodest seven pounds! That’s 1216 pages of recipes, information and culinary reference material. That is impressive and more than a little intimidating.

Sure, there are other BIG volumes of food technique and information out there. The Modernist Cuisine comes quickly to mind. But, these are two entirely different animals. Yes, the six volume 2,400+ page set delves unimaginably deep into some pretty obscure cooking topics. But, pound for pound Larousse is the standard bearer.

If you want 200 pages on cooking tools that you may never have access to. Or, recipes that include ingredients so obscure they may be next to impossible to locate, then Modernist is your baby. If you are more in the mood to examine the building blocks of classic techniques married with flavors that have stood the test of time, then Larousse is your archive of choice.

That does not mean that the most recent incarnation of LG doesn’t touch on some of the newer cooking methods and contain some pretty exotic ingredients. It certainly does. But, it tends to be more of a cooking class and less of a science lab.

Since I first laid eyes (and hands) on the book I’ve wanted to write about it. But, what? Where to start? I thought a series right here on CBM.com might be appropriate. The goal will be to explore the Larousse Gastronomique in all of it’s delicious, mouthwatering glory. Maybe to learn how it’s lessons have impacted what we are currently seeing chefs around the world put on their plates. And, possibly gain a little insight into classic culinary thought.

This is the book that many of today’s biggest and most successful chefs cite as their cornerstone. It’s turning 75 years old this year. That’s a milestone that deserves to be celebrated and toasted!

- LH

Simple, elegant & refined. Just the way a cookbook should be.

TITLE: Canal House Cooks Every Day
AUTHOR: Melissa Hamilton & Christopher Hirsheimer
PUBLISHER: Andrews McMeel Publishing
CUISINE: American/Comfort/Seasonal

• • • • •

Featured Ingredient: Duck Confit
Duck confit (French: confit de canard French pronunciation: ​[kɔ̃.fi d(ə) ka.naʁ]) is a French dish made with the leg of the duck. While it is made across France, it is seen as a specialty of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then poaching it in its own fat. [Wikipedia]

• • • • •

First Impressions
Gorgeous! Substantial and sophisticated also fit well. That’s my first impression. This is a cookbook that is also a work of art. Simply amazing. From the soft textured cover to the recipe ribbon to the bright white premium stock, this cookbook says class from beginning to end. It is what a cookbook should be.

• • • • •

What You’ll Find Inside (aka Table of Contents)
Spring
Summer
Autumn
Winter

• • • • •

Sometimes seeing is believing. Have a peek at what the Canal House is all about.

• • • • •

The Best of the Book (Our Favorite Recipes)

OK, there’s a list above of some of our favorite recipes. But, in all fairness this list is very flawed. Just about EVERY recipe contained in this book could have made the list. I haven’t reviewed many cookbooks I can say that about. Anyway, there are of course some standouts. The Lamb Shoulder Chops with Rosemary Potatoes (p. 216) is super easy and super tasty. Here is a common scene from a lot of parties. Someone walks through the door carrying a tray of Deviled Eggs (p. 71). They are immediately mobbed by happy people saying, “Awesome, deviled eggs. I LOVE those”. The Canal House version is simple and classic. Finally, the Deconstructed Carbonara (p.201) is a creative and fun take on a traditional Italian dish. This recipe update works well.

• • • • •

Special Features
I love the recipe index up front. For me indexes shelved away in the back of the book are a waste. Being front and center is almost like saying, “Hey, here’s all the good stuff you’re in for, have a look”. There is a very brief intro and then straight into Spring. A conversion table is located in the back of the book as is some author bio information. Obviously, Melissa and Christopher have some amazing culinary credentials. But, this book isn’t about them. It’s about the food. And I like that.

• • • • •

Conclusions
This cookbook stands out from a very crowded field. It’s apparent from the moment you pick it up that this book is different. The dishes are simple and refined. There is a range of recipe difficulty. But, for the most part the recipes are doable for most competent home chefs and cooks. The images are art. Christopher does any amazing job. They far surpass the normal cookbook photos. You could reprint any one of them, hang it in your kitchen and have an immediate upgrade in your kitchen décor. Here’s the bottom line on The Canal House Cooks Every Day, buy it. Buy it now for a holiday gift for yourself or someone you know. The recipient (even if it’s you) will be happy and grateful.

• • • • •

Culinary Expertise 6.0
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Resources, Links and Press
Canal House Website
New York Times Article
The Kitchn – Recipe Review | Serious Ragu
Canal House on Twitter

Can meatless versions of European classics measure up?

TITLE: The 30 Minute Vegan’s Taste of Europe
AUTHOR: Mark Reinfeld
PUBLISHER: Da Capo Lifelong
CUISINE: Vegan

• • • • •

Featured Ingredient: Tempeh
Tempeh (/ˈtɛmpeɪ/; Javanese: témpé, IPA: [tempe]), is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate in the Sinosphere. [Wikipedia]

• • • • •

First Impressions
If you’re looking for a nice well rounded assortment of vegan dishes this cookbook will satisfy that. Like the covers says, it contains “Plant based makeovers of classics”. There is a center insert of color images by Fawne Frailey and Sebastian Romero Sea Light Studios. The paper stock is a nice, soft off white that is easy on the eyes and great to page through. This is a nice everyday vegan cookbook. It has dishes you could make for dinner seven nights a week.

• • • • •

What You’ll Find Inside (aka Table of Contents)
Italy
France
Spain and Portugal
United Kingdom and Ireland
Greece
Germany
Europe Fusion

• • • • •

Roam around the world…

• • • • •

The Best of the Book (Our Favorite Recipes)

I love Greek food, so the Tzatzaki (p.162) and the Spanikopita Triangles (p.173) were both big hits with me. You can use that Tzatzaki sauce on just about everything from salad to corn flakes as far as I’m concerned. The Spaetzle Noodles (p.195) is another winner. I have a spaetzle maker (two actually) and I’m always looking for a reason to break it out. Also, the Chickpeas and Roasted Garlic (p.110) is a mouthwatering side dish. It has 15 to 20 cloves of garlic in it, so it has to be amazing!

• • • • •

Special Features
Many of the recipes are annotated with special symbols to help you make cooking decisions. These symbols indicate cooking times and ease of preparation. It’s a nice touch. In the table of contents, the recipe names and page numbers are listed under the chapter names. I LOVE this type of formatting. If you’ve read any of my previous reviews, you know that feature always rates high with me. Making cookbooks easy to use, there’s a novel idea! Also, as you would expect with any vegan/vegetarian cookbook, there is an extensive section on preparation basics contained in the appendix. As is a metric conversion chart. Hey, it’s taste of EUROPE here, so I guess it makes sense. There is also a great list of additional reading and some super helpful online resources. If you’re looking to expand your knowledge of vegan cuisine there is a lot to keep you busy.

• • • • •

Conclusions
Mark Reinfeld does a nice job on his “plant based makeover”. These are recipes that you could use again and again. They are relatively easy to make, so it would be a fairly good cookbook for the vegan beginner. The once sparse space of vegan cookbooks is starting to fill up fast. The 30 Minute Vegan’s Taste of Europe fills the vegan international cuisine void nicely. If you’ve been hunting for that meatless version of your favorite French dish, you can stop looking. The Seitan Bourguignon (p.84) is now at your fingertips.

• • • • •

Culinary Expertise 5.0
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

How would you like to be a cookbook insider? Of course you would. Included with every cookbook that a publisher sends out for review are publicity notes. Click below to view the notes from The 30 Minute Vegan’s Taste of Europe. Have fun being on the inside for a change.

The 30 Minute Vegan’s Taste of Europe – Publicity Notes

• • • • •

Resources, Links and Press
Vegan Fusion Website
Video: Eating Live: An Introduction to Live Food Cuisine
Mark Reinfeld on vegan.com
Follow Mark Reinfeld on Twitter

Pancake breakfast. Enough said.

I love them! And, it doesn’t really matter who is hosting. Although, I will admit that from my personal experience firemen are damn good pancake chefs. I’m talking pancake breakfast here, of course. Here is the typical menu. Pancakes (buckwheat preferred), eggs, brown n’ serve sausage and/or bacon and of course a room temperature stryo cup of Tang. Regular 100% OJ doesn’t cut it. That’s my all-star pancake lineup.

September 26th is National Pancake Day. I couldn’t possibly think of a better Monday Books feature than the humble pancake. Oh, thought you should know – Glenn Michigan throws a top notch pancake breakfast. They’re known as the “Pancake Town”.

Anyway, pancakes come in all kinds of different shapes, sizes and flavors. In order to give you a little pancake day inspiration, I’ve recommended some fantastic cookbooks to get you in a flapjack lovin’ mood.

FYI – I’ve thrown in a few awesome non-cookbooks for any pancake crazed kids (and parents).

It’s true. Good things come in small packages.

“Creamy”, “Tastes like a Girl Scout cookie”, “It stays on your palate”, “As you’re eating it, you’re enjoying it” and finally “Now you’ve got me hooked”. What in the world could we be talking about? Let me bring you up to speed.

A couple of weeks back the folks Good Greens sent me a box of their new product to check out. They’re nutrition bars. It was a pretty big box. I’ll eat these kinds of bars from time to time. But, the box had more bars than I could handle. So, why not share?

Restaurant people are open to trying just about anything. That’s what I like that about them. Just try bringing any edible product from the outside into a restaurant kitchen or dining room. The scene quickly deteriorates from an inquisitive, “what’s that?” to servers, bartenders and bussers diving for pieces of unknown treasure.

I thought this would be the perfect setup for a taste test. And, I was right. Before we get around to the results, let’s talk for a minute about Good Greens. Sure, they are nutrition bars. But, they’re not like any you’ve had before. Just look at all of the great healthy stuff that they have crammed into every bar.

That’s a whole lot of goodness. And, since we’re going over some of the facts… Are they vegan? YES. Are they gluten free? YES. Do they contain Probiotics? YES. And do they contain 100% of all the vitamins you need for the day? YES. Talk about superfood!

All of this good for you talk is great. But, if eating these bars is like eating a fist full of dirt or something equally as appetizing then who really cares. So, how do they taste? Let’s ask our panel of “experts”. The words, “creamy and moist” were used a lot. Tasters asked if it was a candy bar. Some thought they tasted like fudge brownies. “Soft”, “delicious” and “are these really good for you?”, are a sampling of the other comments.

Here are your flavor choices: Chocolate Raspberry, Chocolate Peanut Butter, Chocolate Coconut, Wildberry, and Chocolate Mint Chocolate Chunk. If you like your nutrition bars chocolaty then you’re set. I loved the peanut butter version.

A nice plate of Good Greens and milk. Santa treats? Probably not. But, that shouldn’t stop you from indulging in a healthy snack.

OK, here’s the bottom line. If you’re looking for a delicious nutrition bar option, Good Greens delivers. The bars are packed with “goodness” as the name would indicate. They’ll make your body and your taste buds happy at the same time. That’s a pretty great result. And, one final observation. If you bring a box of Good Greens into a restaurant and say, “hey, who wants to give these a try?” Be prepared to lose a finger in the melee that is sure to ensue.

Would you like to know where to buy your Good Greens? Click here for a store locator.

Good Greens provided the product for our tasting at no cost to us. We were not compensated in any way to write this review. Thought you should know.

“Soup is the song of the hearth…  and the home.” – Chef Louis P. De Gouy

TITLE: Soup of the Day
AUTHOR: Kate McMillan
PUBLISHER: Weldon Owen
CUISINE: Soup

• • • • •

Featured Ingredient: Stock or Broth?
The difference between broth and stock is one of both cultural and colloquial terminology but certain definitions prevail. Stock is the thin liquid produced by simmering raw ingredients: solids are removed, leaving a thin, highly-flavored liquid. This gives classic stock as made from beef, veal, chicken, fish and vegetable stock. Broth differs in that it is a basic soup where the solid pieces of flavoring meat or fish, along with some vegetables, remain. It is often made more substantial by adding starches such as rice, barley or pulses. Traditionally, broth contains some form of meat or fish: nowadays it is acceptable to refer to a strictly vegetable soup as a broth [Wikipedia]

• • • • •

First Impressions
I’m a soup fanatic. So, you almost have to stop me from shaking as I turn the pages. 365 soup recipes! Really? Yes, really. It’s printed on a nice premium white gloss stock. It has great page feel. Vibrant color images by Erin Kunkel add to the allure of the recipes. It’s all soup, so you need to keep it entertaining. The way in which the cookbook is divided into days and months does that. They have found a perfect way to keep a single subject cookbook interesting from start to finish.

• • • • •

What You’ll Find Inside (aka Table of Contents)
January
February
March
April
May
June
July
August
September
October
November
December

• • • • •

Duck, duck, soup…

• • • •

The Best of the Book (Our Favorite Recipes)

Paring this list down was unbelievably hard for me. There was a new favorite with the turn of every page. But, were there some soups that rose to the top? Of course,

I make a Tortellini and Spinach soup in the winter that both my wife and I both love. The Tortellini & Escarole (p.27), is a nice variation on that theme. The Crab & Avocado Soup (p.173) is a great warm weather soup. Light, fresh and delicious. I was never a huge fan of chilled soups. But, over the years I’ve “warmed” up to them. I love pumpkin soup. So, the Pumpkin Soup with Spicy Pumpkin Seeds (p.267), makes my mouth water. I especially loved the pumpkin roasting technique. For me, fall would not be the same without it. And finally, Ribollita (p.207), need I say more? I think not.

• • • • •

Special Features
There aren’t any special features to speak of. At least in the traditional cookbook sense. The special features of this book come down to its formatting. I love the fact that each month starts with a calendar. Inside each of the days of the month is the soup title and the page number. It is almost like twelve separate tables of contents. That format makes it very easy to browse the recipes. There are 365 soups in this book. That’s a lot. The user friendly formatting aids navigation. The fact that each month contains soups that are appropriate for the weather and the ingredients available was thoughtful way to arrange the content. No matter what time of year it is, you can find a soup to fit the season.

• • • • •

Conclusions
Again, I cannot overstate this, I LOVE SOUP. So, this book is a serious home run for me. Now, maybe you’re not as possessed by soup as I am. You will still love the variety and diversity of the recipes. All different styles and types are covered. For fun, you could just randomly open to a page and let the soup making begin. Oh, in case you were wondering, today’s special is, Minestrone with Pesto (p.214), yummm!

• • • • •

Culinary Expertise 5.0
1= Boiling Water (novice) 10= Liquid Nitrogen (expert)

Resources, Links and Press
Kate McMillan’s Website
Kate Talks About Soup – Interview
Kate McMillan – TV Interview
Recipe – Pumpkin Soup with Spicy Pumpkin Seeds

It’s the most important meal of the day.

On a consistent basis, breakfast is probably my favorite meal of the day. It’s not only because I enjoy breakfast foods. But, there is no hassle with breakfast. It just kind of happens without a lot of debate, prep time or hand wringing.

Two eggs over easy? No sweat. Pancakes, waffles or French toast? I’ll have that for you in a snap. A bowl of oatmeal? Even easier. See what I mean. No worrying about dressings, sauces, rubs or roasting times. You probably won’t even have to bust out that metric conversion chart you’ve been dying to use. Bummer.

September is National Breakfast Month. I’m not sure who made that designation, but, I fully support it. If, you’re looking to celebrate the occasion in a big way we can help. I’ve put together a Monday Book collection that will elevate your breakfast from ho-hum to glorious.

Bring on the bacon!

A recipe journey ends in an unexpected place.

I have a friend who owns a great Indian restaurant in Sarasota Florida. It’s the kind of place that locals like to hang out. It’s a place where the food says a lot about the people who own it. Warm, comforting, welcoming. It’s an easy place to love.

They have a rice dish on their menu, Cranberry Cashew Pilaf. It’s described as “a rice concoction of sautéed onions, dried cranberries and cashew nuts.” What the description fails to mention is the addictive nature of the dish. At least for my wife. She’s wild about it.

Unfortunately for her, the recipe is a highly guarded secret. It seems a little silly. It’s not as if my non-cooking wife is going to attempt to turn our house into an Indian restaurant. Although, I’ll admit, I wouldn’t mind having that food around all the time.

These days you can find just about any recipe you want on the internet. From Thomas Keller’s famous Oysters and Pearls to a thousand world class meatloaf recipes that any grandmother would be proud of. It’s all there. Well, almost all of it.

A few weeks back we reviewed Bryant Terry’s new cookbook, The Inspired Vegan. Little did I know that contained in the pages would be the rice dish that I had been searching for. Bryant calls it, Yellow Basmati Rice. But, that title didn’t tell the whole story.

I made Bryant’s recipe as part of my cookbook review. One taste told me that I was one step (and two ingredients) away from a breakthrough. So, without further adieu…

Yellow Basmati Rice with Cranberries and Cashews

Ingredients
1 cup basmati rice (soaked overnight in water)
1 Tbsp. extra virgin olive oil
1 cup onions, diced finely
1/2 tsp. coarse ground sea salt
1 tsp. turmeric
1/4 cup dried cranberries
1/4 cup cashew pieces

Method
Drain soaked rice into a colander. NOTE: I have made this dish twice. The first time through I didn’t have time to soak the rice overnight. So, I just rinsed it well in a fine mesh strainer. This method produced a finished product closer to what I was looking for. Soaking the rice gave it a distinct barley-like texture and feel when cooked. If you like that, then soak away.

In a medium saucepan, heat the olive oil over low heat. Add the onions and the salt. Sauté until well caramelized. About 10 to 15 minutes. I actually had to turn the heat up to medium to get the onions to caramelize in that amount of time. When the onions are browned add the turmeric. Stir for about 30 seconds to fully incorporate. Add the rice and cook for about 2 minutes stirring often. The mixture should start to smell nutty and all of the water should be absorbed.

Add 2 1/4 cups of water. Bring to a boil. Turn heat to low and cover. Cook for 50 minutes.

When rice is cooked. Remove from heat, add cranberries and cashews. Cover and set aside for about 10 minutes. Fluff with fork and serve.

Serves 4
Recipe adapted Yellow Rice, Bryant Terry, The Inspired Vegan. Da Capo Lifelong Books © 2012.

Here’s what you’ll end up with. Looks amazing, right?

Here’s the thing. Having the recipe is great. Make no mistake about it. Does it replace the experience you get dining at the restaurant? Not even close. So, I’m pretty certain that I’ll continue to take advantage of the fantastic food and hospitality that only the REAL thing can offer.

FYI – The restaurant that makes that delicious Cranberry Cashew Pilaf is Chutney’s, Etc. If you click here, you can drool over their menu online. If you’re in the area, be sure and stop on by and say hello. You’ll be happy you did.

Looking for a copy of Bryant Terry’s The Inspired Vegan? You can grab your very own by clicking the book cover below.