Reviewed on Vegan Street: “With 20 chapters covering everything from appetizers to breakfast, Vegan Planet is truly the only cookbook you would ever need… So much effort went into this and it’s paid off as a really fantastic resource.” Read full review here.
Homemade Ice Cream Cones featured at Recipe of the Week in Austin-American Statesman.
Cheeseburger Patty Melt featured on Cookbooks365.
Italian Tuna Melt Panini featured on Examiner.com.
Featured with a giveaway on Leite’s Culinaria: “Main courses as well as breakfast and desserts are all covered in the book. Don’t Caramel Apple-Stuffed French Toast and Grown-Up Banana Splits sound tantalizing?” Enter here.
Recipe: Chris McMillian’s Mint Julep
Summary: At the Bar on Common in New Orleans’s Renaissance Pere Marquette Hotel, Chris McMillian reigns supreme. His thoughts on the mint julep? “Who has not tasted one has lived in vain,” he says. “It is the very dream of drinks, the vision of sweet quaffings.” He is an original. “Chris is a rare living link to this amazing old-world profession,” says Dave Wondrich, drinks correspondent for Esquire and author of Imbibe! (Perigee Books, 2007). “There are plenty of creative younger bartenders who know how to mix, but very few who have mastered the lore and demeanor of the old days.” Chris’s mint juleps may not be traditional, but they are damn good. As he serves you, he recites from the ode to the mint julep written in the 1890s by a Kentucky newspaperman. The last stanza really sums up the drink and this entire book. “Sip it and dream— it is a dream itself,” it goes. “Sip it and say there is no solace for the soul, no tonic for the body like old Bourbon whiskey.”
Recipe: Old-Fashioned Lemonade
Summary: Homemade lemonade is comfort food. Like Mom’s meat loaf or mashed potatoes, the memories we associate with lemonade are special. Homemade lemonade is a treasure we need to pass on. My daughter, Laura, suggested that since the rind has lots of flavor (actually lemon oils), I needed to get it in the lemonade somehow. Since she was one of my chief guinea pig tasters, I gave it some thought, and here’s the result. By infusing the zest into the sugar syrup, I got a bigger and more stimulating lemon essence, which made the lemonade better. Makes a little shy of 2 quarts
Recipe: Scratch Lemonade
Summary: This is basic, no-fuss lemonade. The hardest part is juicing the lemons and limes. The small amount of lime juice rounds out the lemonade, making it more invigorating. Be sure to put the lemon rinds in the lemonade, because while you were juicing the lemons, you were also breaking loose some of the oils in the rinds, which have mountains of flavor.
By A.J. Rathbun
Recipe: Cactus Berry
Summary: Don’t be afraid: The Cactus Berry (a cousin of the margarita that’s taken a trip into a winery) doesn’t involve any small piercing thorns that might turn a south-of-the-border soirée into a quick trip to the local first-aid station for cheek stitching. This mix does have a bit of a bite, though, so you’ll want to ensure your safety by doing any sort of hat dancing, attempts at tangoing, or cactus scaling earlier in the evening.
Recipe: Baja-Style Fish Tacos
Summary: This lighter, fresher cousin of the beef taco comes from the Baja peninsula on the Pacific Ocean. Served with a tangy, herby slaw in flour tortillas, a fish taco is delicious with a margarita or a chilled Mexican beer and a wedge of lime.
Recipe: Frozen Margarita Mousse
Summary: This is a light and lovely summer dessert. Garnish with fresh raspberries or mandarin orange slices for a beautiful presentation. If you’d like, you can spoon it into margarita glasses rimmed with salt (or sugar, if you prefer) and refrigerate for several hours rather than freezing. In that case, garnish each with a twist of lime.
Recipe: Gazpacho Juice
Summary: This juice tastes like salsa in a glass—but without the spice. Feel free to add a few dashes of hot pepper sauce for those who like a little kick. You will find yourself craving tortilla chips to munch alongside this drink. Makes 15 to 20 ounces
By Kathy Strahs
Recipe: Honey Walnut–Crusted Aged Cheddar Panini
Summary: A visit to Beecher’s Handmade Cheese, a small but renowned shop at Pike Place Market in Seattle, gave me a newfound appreciation for grilled cheese. Their basic grilled cheese sandwich—composed simply of their super-sharp, tangy Flagship cheese panini-grilled between two slices of rustic bread—compelled me to slow things down in my otherwise hectic day and savor every last gooey bite. The day after I returned home I picked up a block of their cheese from my local grocery store so I could relive the experience on my own grill. I added a honey-walnut crust on the bread to lift the cheese onto a lightly sweet and crunchy pedestal. Any good-quality aged cheddar will work well in this recipe, but if you have the chance to try it with Beecher’s, do!