Here, authors such as Andrew Carmellini and Giada De Laurentiis share picks from their books, including shrimp with fresh citrus sauce and orange-cranberry scones.
Food & Wine
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Shrimp with Fresh Citrus Sauce
Andrew Carmellini and Gwen Hyman published Urban Italian in 2008. Carmellini makes a sauce using blood oranges, tangelos, clementines and tangerines, and sautés the shrimp separately. A shortcut: Prepare a fast citrus sauce by adding grapefruit juice to the skillet as you cook the shrimp.
Grilled Strip Steaks with Sweet Potato Hash Browns
Chef Frank Stitt, author of Frank Stitt's Bottega Favorita with Katherine Cobbs, notices a marked difference between strip steaks cooked with the bone and those cooked without it: "There is this added flavor that the bone lends to the beef, and it keeps the meat around the bone especially tender," he says. Stitt pairs these steaks with smoky sweet potato hash browns.
Unlike most pasta dishes, which are best served immediately, this baked rigatoni by Giada De Laurentiis is perfect for preparing ahead and heating just before serving. To make this recipe for 12, double it and bake it in two 9-by-13-inch baking dishes. De Laurentiis published Giada's Kitchen in 2008.
Adventurous home cooks are looking to South Asia for inspiration. One fantastic guide is Indian-cooking expert Raghavan Iyer, author of 660 Curries. This curry draws its lively flavors from cumin, coriander and hot green chile.
"This dough is not the kind you throw in the air like in the movies," says Mario Batali, who published Italian Grill with Judith Sutton in 2008. Batali grills the crusts until they're delectably charred, then adds one of two simple toppings—a classic Margherita with tomato sauce, mozzarella and basil, and a pungent mix of Fontina, black olives and pine nuts.
Cooks are discovering that agave nectar, Indian jaggery and other natural sweeteners have nuanced flavors that white sugar doesn't plus, unprocessed sweeteners may be richer in minerals and less likely to cause spikes in blood-sugar levels. In Mani Niall's cookbook, Sweet!, he champions these ingredients. His pleasantly dense cranberry-studded scones, for instance, get a toffeelike flavor from light brown turbinado sugar, which has large, crunchy crystals.
Bobby Flay published Bobby Flay's Grill It! in 2008 with Stephanie Banyas and Sally Jackson. He is working on a burger joint to be replicated around the U.S., as other chefs like Thomas Keller and Tim Love also start burger ventures. Flay created this recipe for his wife, Stephanie March, a Texan who loves brisket and coleslaw.
Chef Nate Appleman and Shelley Lindgren wrote A16: Food + Wine with Kate Leahy in 2008. Appleman swears by coating vegetables with a mayonnaise-based marinade; it creates a beautifully blistered crust when grilled. Here he offers a marinade for asparagus that is also fabulous on broccoli and fennel.
In 2008, the famed French chef published The Complete Robuchon. "When you travel a lot," Joël Robuchon says, "you pick up ideas all over the place." Thai ingredients were the inspiration for this beguiling dish. Yet even though the cream sauce and finishing oil are infused with lemongrass, the refinement of the cooking is entirely French.
Baking for All Occasions author Flo Braker flavors her ethereally light shortbread with finely ground espresso beans. The best part is the golden, gooey butterscotch glaze, which becomes deliciously fudgy as the bars sit in the cookie jar.