Make the most of your pantry and fridge with this fun and easy-to-use cookbook that turns groups of three ingredients into three distinct courses.
Whether you’re buying food for the week or just a food lover who wants to explore new tastes, Kitchen Remix is the flexible handbook you’ll constantly have open thanks to its 75 recipes that reimagine dinner.
Charlotte Druckman, an accomplished food writer and journalist, shows you how to combine—and re-combine—three base ingredients into a variety of distinct meals: goat cheese, strawberries, and balsamic vinegar turn into Goat Cheese Salad, Strawberry-Chevre Parfaits, and Strawberry Shortcakes. Squid, cornmeal, and peppers are the key players in Hoecake, Cornmeal-Crusted Calamari, and Saucy Peppers, Polenta & Boiled Squid. Meanwhile, Curry-Roasted Carrots, Carrot Upside-Down Cake, and Thai-ish Carrot Salad are all within easy reach when you begin with carrots, cashews, and coconut.
With trendy recipes and exciting twists, this book makes cooking simple and fun with easy-to-follow recipes and a manageable pantry section for home cooks of all skill levels. Along the way you’ll also learn techniques such as braising, poaching, and oven-frying. It’s a flavor guide for the food curious that will grow with you in the kitchen.
Druckman (Women on Food) proves to be a home cook's savvy companion in this helpful cookbook. The recipes are grouped by food groups (dairy, seafood, vegetables, etc.), and are presented as sets of three main ingredients used to create trios of dishes. Some trios are familiar but with twists, such as the oats-focused group that skews savory with dishes including an oats-apple-gouda combo that yields a fruity "oatotto" in which grated cheese is stirred in just at the end, and a dressed salad of sliced Granny Smith apples topped with a caraway fennel seed oat granola. Vegetables are a highlight: Celery root can be braised, caramelized, or pickled, then served with salmon and peas. As for main dishes, chicken legs, apple, and shallot can go into a roasting pan or Dutch-oven, or can be baked as a stunning tarte tatin entree. Other trios are more unexpected, such as the squid, cornmeal, and peppers used in a polenta dish; or shrimp, tomatoes, and almonds, which yield a bright buttermilk-dressed salad, a Spanish-inspired almond soup, and a Sicilian-pesto pasta. Druckman closes with appendices offering ingredient resources and a recipe list by course. The author's conversational tone enlightens and entertains in this quirky collection of innovative dishes.