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More than 100 recipes for sweet treats from New York Times bestselling author and Food Network star Molly Yeh's cozy kitchen on a sugar beet (and wheat!) farm, to be shared in potlucks, set on the counter for family snacking, or scarfed down in one sitting.
Molly Yeh's favorite childhood memories are of being in the kitchen with her family, dipping into a tub of sugar to make rugelach, homemade Oreos, and more, so it's only fitting she married into a family who farm sugar beets. She and her husband, Nick, live and work on the Hagen Farm in East Grand Forks, MN, on the North Dakota border, which has been in operation since the 1870s, and farming sugar beets since the 1930s. In the decade plus since she moved to the farm, Molly has spent her time completely immersed in the world of sugar, both during her work hours, first as a baker and now as a recipe developer, bakery owner, and Food Network personality, and in her home life, running her business and family against the backdrop of the seasonal needs of a thriving farm.
Molly speaks fluent sugar, so recipes for sweets come naturally--as does her drive to perfect them in flavor, texture, and ease of making. The recipes include a mix of church cookbook-inspired gems, from-scratch versions of nostalgic sweets, and new concoctions with flavors drawn from her Asian and Jewish backgrounds as well as beloved Midwestern traditions she's adopted from her husband's family and the local community.
Sweet Farm! features cookies, bars, salads, dessert for breakfast, cakes, pies, no bake sweets, and drinks, ranging from 5-minute treats to weekend project showstoppers. Favorite recipes include:
As with all of Molly's books, Sweet Farm! will include recipes that are both homey and excitingly original, charming and funny stories of family life built around the agricultural year, and beautiful photos and illustrations. Home bakers around the country will love Molly's peek into her life--muddy boots, sticky fingers, and all!
A delicious collection of classic, midwestern family recipes updated with modern spins and ingredients--from one of Instagram's favorite farmers, Kaleb Wyse.
When Kaleb Wyse started documenting his daily life on his farm in Iowa, he didn't think many people would take notice or even care. After all, his way of life is simple, guided by the seasons--he spends his days gardening, preserving, baking, and cooking, a rhythm not all that different from that of his parents, grandparents, and even great-grandparents who worked the land before him.
But it turns out that people from all over the country (and even the world) connected with Kaleb's simple, back-to-basics way of living, and fell in love with his hearty, homestyle cooking. From casseroles to biscuits, his recipes hit the sweet spot of nostalgia for some--and are a breath of fresh air for others.
In his debut cookbook, Kaleb shares his midwestern family recipes, updated for the way we eat today:
From breakfasts and main courses to side dishes and desserts, the timeless food in this cookbook will appeal to every generation. Kaleb's philosophy behind his recipes is simple: the dishes must be reminiscent of those prepared by his mom, grandmas, or even great-grandmas; the ingredients have to be readily available in his southeastern Iowa grocery stores (meaning that they'd be available for pretty much anyone else); and the end result needs to be no-nonsense and taste amazing.
This delightful cookbook is a reminder that it's ok to slow down and keep it simple in the kitchen--the result with Kaleb's recipes will always be comforting, classic, and delicious.
Whether he's backyard grilling with his buddies before a Chicago Bears NFL football game or tailgating on a Southeastern Conference campus or simply enjoying a steak for two with his wife, Darryl entertains with festive style. Encouraged by his teenage daughter in 2020 to post a few meals on social media, this Midwestern dad now cooks for nearly three million followers.
Growing up in Chicago, Darryl learned by watching his mother prepare home-cooked suppers each night for his close-knit family of seven. After experimenting with menus of his own in college, Darryl enthusiastically became the family chef--all while serving as a sales executive for companies like Microsoft and Disney. With easy, homestyle dishes, from juicy smashburgers and rich pasta dishes to luscious grilled meats and reverse-seared steaks, you'll be hosting your friends in no time like Darryl--with a beverage, a big heart, and a resounding R. U. Kidding Me?
Recipes from his most watched videos include:
You'll also find 15 QR codes that link back to some of his most popular videos so that you can bring Darryl into your kitchen. R.U. Kidding Me?
2018 Reprint of 1930 Edition. Full facsimile of the original edition, not reproduced with Optical Recognition software. Since 1930, home cooks have turned to Better Homes and Gardens for guidance in the kitchen. This first edition from 1930 provides an insight into the depression era kitchen and foodstuffs, as well as a look into the culinary practices and habits of Americans during this period. The cookbook provides an interesting glimpse into the food preparation of this important period in American history. Covers everything from Appetizers to Vegetables. Circa 1000 recipes.
NEW YORK TIMES BESTSELLER
From the host of Food Network's Girl Meets Farm and bestselling author of the IACP award-winning Molly on the Range, a collection of cozy recipes that feel like celebrations.
Home Is Where the Eggs Are is a beautiful, intimate book full of food that's best enjoyed in the comfort of sweatpants and third-day hair, by a beloved Food Network host and new mom living on a sugar beet farm in East Grand Forks, MN. Molly Yeh's cooking is built to fit into life with her baby, Bernie, and the naptimes, diaper changes, and wiggle time that come with having a young child, making them a breeze to fit into any sort of schedule, no matter how busy. They're low-maintenance dishes that are satisfying to make for weeknight meals to celebrate empty to-do lists after long workdays, cozy Sunday soups to simmer during the first (or seventh!) snowfall of the year, and desserts that will keep happily under the cake dome for long enough that you will never feel pressure to share.
The flavors in this book draw inspiration from a distinctive blend of Molly's experiences--her Chinese and Jewish heritage, her time living in New York, her husband's Scandinavian heritage, and their farm in the upper Midwest. She uses seasonal ingredients that are common in her region while singlehandedly supporting the za'atar and sumac import industry in her small town. These influences come together into fuss-free crave-able meals that dirty as few dishes as possible and offer loads of prep-ahead, freezing, and substitution tips, such as:
In Home Is Where the Eggs Are, the feeling of home starts in the kitchen; just melt some butter, fry an egg, and build a little memory around it.
A San Francisco Chronicle Bestseller
2023 Southwest Book of the Year Selection
The arid land that starts in Arizona and stretches into Mexico's west coast is Ronstadt's foothold in the world. It's a story she has told through music, and now wants to tell through food.--The New York Times
The book is many things at once. It's a portrait of a place, the Sonoran Desert, and it's a genealogy of sorts, an archival romp through Ronstadt's family history.--Vogue
An album of loves for the high desert of Sonora and Ronstadt's hometown of Tucson.--NPR
Rock and Roll Hall of Famer Linda Ronstadt takes readers on a journey to the place her soul calls home, the Sonoran Desert, in this candid new memoir.
In Feels Like Home, Grammy award-winning singer Linda Ronstadt effortlessly evokes the magical panorama of the high desert, a landscape etched by sunlight and carved by wind, offering a personal tour built around meals and memories of the place where she came of age. Growing up the granddaughter of Mexican immigrants and a descendant of Spanish settlers near northern Sonora, Ronstadt's intimate new memoir celebrates the marvelous flavors and indomitable people on both sides of what was once a porous border whose denizens were happy to exchange recipes and gather around campfires to sing the ballads that shaped Ronstadt's musical heritage. Following her bestselling musical memoir, Simple Dreams, this book seamlessly braids together Ronstadt's recollections of people and their passions in a region little understood in the rest of the United States. This road trip through the desert, written in collaboration with former New York Times writer Lawrence Downes and illustrated throughout with beautiful photographs by Bill Steen, features recipes for traditional Sonoran dishes and a bevy of revelations for Ronstadt's admirers. If this book were a radio signal, you might first pick it up on an Arizona highway, well south of Phoenix, coming into the glow of Ronstadt's hometown of Tucson. It would be playing something old and Mexican, from a time when the border was a place not of peril but of possibility.
This cookbook takes you on a journey through south Louisiana's traditions, cultural heritage, and the culinary artistries of Cajun food. With 790,000 copies sold, Talk About Good is in its 23rd printing and offers more than 1,200 cross-indexed recipes such as Snack Style Pickled Shrimp, United States Senate Bean Soup, Creole Eggs, Cheese Grits, Hot Tamale Pie, Fried Custard, and Boiled Cookies (no baking!).
The best recipes of Minnesota tradition
Called casseroles in most parts of the country, the hot dish really does come in more varieties than noodles, tuna, and crushed potato chips. Discover:
Farm-to-table dining has become best practice in restaurants across the nation, connecting consumers with those who make and grow their food. While farmers have diversified their crops to meet the needs of both creative chefs and increasingly adventurous home cooks, chefs have played a crucial role in bridging the gap between the field and the fork. Although states with longer growing seasons tend to take the credit for their ability to heed the call for locally grown food, Wisconsin has earned its place at the forefront of the movement. Local chefs have capitalized on the state's bounty, offering increasingly localized seasonal menus and extending the harvest through active preservation.
Wisconsin Field to Fork tells the tale of Wisconsin agriculture, not only through stories about the farmers who provide the wealth of vegetables, dairy, and livestock needed to sustain local restaurants but also through the seventy chef-driven recipes that take those products and weave magic into them. Recipes from drinks and appetizers to dessert include the summery Watermelon Cocktail Punch, Wild Mushroom and Mascarpone Tortelli, and Strawberry-Rhubarb Tres Leches Cake.
