What We’re Eating x 7
June 13, 2009 posted by Linda Avery
To say that we’re excited about our new web site design falls short. We’ve arrived at the other side of the mountain after an exhausting amount of work, but it was truly worth it. I’m personally excited about the opportunity to bring you so many more recipes faster. The first first batch of new recipes featured in the carousel are from seven cookbooks never before on the site, and they’re quite different from each other. Because there are so many recipes (21 in all!), I’m going to mention only one or two from each book but, if you keep an eye on the carousel, you’ll see all of them.
For picnic lovers and backyard grillers, look for Salmon with Fennel and Olive Salad and Asparagus Prosciutto from Jamie Purviance’s Weber’s Way to Grill and pair it with Sweet-Potato Salad or Triple-Cheese Potatoes from Potato Salads by Debbie Moose.
If you’re an ethnic recipe aficionado, Vefa’s Kitchen brings a variety of Greek dishes to the table, like Pastitsio and Kataifi Pastry and Cheese Rolls. Tessa Kiros’ book, Falling Cloudberries, is a collection of her recipes from Finland (think Finnish Meatballs with Allspice, Sour Cream and Lingonberries) to South Africa, with an obvious stop in Italy, where she learned to make Ricotta Tart with a Chocolate Crust. And then there’s Turquoise: A Chef’s Travels in Turkey from the Maloufs. The book are inspiring travelogue that make me want to pack my bags so that I can try Stuffed Mussels, Instanbul Street Style on its terra firma and have a Turkish Coffee Cream in a kiraathane (Turkish coffeehouse).
Then for those who enjoy pure, simple cooking we have, what else?, Pure Simple Cooking by Diane Henry. Look for the delicious dish fresh Zucchini with Ricotta, Mint and Basil or Pain Perdu with Crème Fraîche and Raspberries Finally, who of us doesn’t like to end on a sweet note? The recipes from Carole Bloom’s Bite-Size Desserts are the Goldilocks of desserts: not too big, not too small, but just right. Try to resist Creamy Caramel Mousse or Peanut Butter Cupcakes with Bittersweet Chocolate Ganache Frosting.
I hope you enjoy browsing all of these new recipes. Clicking through the pages of this new site is like shopping in a new grocery store: you see things differently and find what has always been there but new to you. Try at least a couple new recipes, and come back often to see what else is we’ve cooked up.
Linda, former executive food editor of Leite's Culinaria, received two James Beard Awards for her work on the site. She's an active member of the International Association of Culinary Professionals and is on the board of the Chicago chapter of Les Dames d'Escoffier.
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Your new site is lovely. Congratulations… your hard work paid off. If I signed up to receive your news letter in the past, do I need to sign again? I did not receive notification of the new site being up and running.
Diana, thanks for writing. Yes, you’ll need to sign up again. The new digest is a plain text update listing the new posts, which is automtically generated. All you have to do is go to the subscribe page. There you’ll find three options for subscribing.
Hi David and Linda,
Congratulations on the new site! It looks gorgeous. Your talent for simple, beautiful aesthetics is only rivaled by your knack for creating engaging food essays. Let’s catch up soon! All best, Mia Littlejohn
Mia, thanks. That’s exactly what we were going for: a simple, elegant look. Definitely let’s catch up.
Thank you Mia – we’re very happy with the new look.
Hi, David.
The new site is terrific. Love the new look and layout. Congratulations!
Terry
Thanks, Terry. Much appreciated.
Kudos on your crisp clean site. No clutter and the index at my fingertips. I love it! Well done to all those that made this happen.
Thanks, Anne, for your kind words.
Come back often – we’re going to feature more recipes than ever!
Linda,
The new website FABULOUS. I don’t know where to start!!
-Miriam
Thank you so much. I hope you find great recipes for all the entertaining you do!
Linda