Category Archives: In the Kitchen

Cookbook Review: Miette

Fast Review: Get inspired to bake up a storm with photos and recipes from San Francisco’s adorably delicious pastry shop

Miette is on many of San Francisco’s best-loved lists of bakeries. Chef and owner Meg Ray shares some of her most popular recipes in Miette: Recipes from San Francisco’s Most Charming Pastry Shop. While Meg is self-taught she never really considered having a career in baking. She actually studied art and design before going to work in technology. She opened Miette, the French word for “crumb” in 2001 and has since opened more stores. Miette has a heavy focus on local and organic and puts an emphasis on baking in the season. Thumb through this book to be inspired to bake classic American layer cakes, French cookies and pastries sure to impress anyone.

Who’s Kitchen Would You Find It In: Bakers with a passion for presentation, fans of Ladurée and European bakeries

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Top ten benefits of lemon water

Top 10 benefits of lemon water
Lemons are wonderful! Beyond all the great ways they can be used around the house for their cleaning properties, the little yellow fruit is also great for our bodies! Lemons are packed with vitamins and minerals, are an antioxidant that boosts the immune system, protects against cardiovascular disease and even has cancer-fighting properties. Drinking a glass of room temperature water with lemon juice every day can really make a big difference! The benefits of lemon water are endless but we have gathered our top 10 favorite properties!

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Cookbook Review: Small Victories

Relish Decor Julia Turshen’s Small Victories Cookbook Review

Fast Review: Looking for a new “go-to”? Well, it’s here. Find a place for this engaging cookbook on one of your shelves. You won’t regret it.

You may have heard of Julia Turshen before. She’s worked with Gwyneth Paltrow, Mario Batali, and Dana Cowin. She’s written articles for Bon Appétit, Food & Wine, and Saveur (to name a few). She hosted the first two seasons of Radio Cherry Bombe. It’s safe to say that she knows her stuff. Julia named this book for some valuable advice she shares: “becoming a confident cook means mastering one delicious thing at a time, taking pleasure in each small victory.” This personal book shares 95 recipes with countless variations and advice for cooks of any skill level. The message is clear through the many delicious recipes that the author has one goal and that is for the reader to be able to celebrate their own cooking triumphs.

Who’s Kitchen Would You Find It In: Fans of Ina Garten (she writes the foreword), new cooks who favor a versatile and realistic cookbook or seasoned cooks who want a new valuable addition to their library.

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Relish Recipe: Jambalaya

Have you ever visited New Orleans? If so, how about during Mardi Gras? I agree it is an awesome experience but a little crazy! You don’t have to be physically in NOLA to take part in the festivities. Host your own Fat Tuesday Mardi Gras themed party with flashy decor, king cake and of course great cajun eats! Anytime you entertain, the less mess the better; that is why I am obsessed with one dish meals. The Staub 5.5 Quart Cocotte is great for making large batches for big groups of people, all with little cleanup. The Staub dutch oven is the best piece of cookware I own. I am just in love with the cherry red color. Red isn’t your color? No worries- they come in a ton of colors, shapes, and sizes. The Staub 5.5 Quart Cocotte is great for stove stop sautéing and stewing and then finishing up in the oven. To celebrate Mardi Gras in our house, I will be making a big old Staub pot of Jambalaya. It is super easy and sure to please your entire party. Check out the simple recipe below!

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5 reasons to love the Staub Essential Pot

Blog Relish Decor Top 5 Reasons To Love Your Staub Essential Pot

Our latest cast-iron obsession is with the Staub Essential Pot, a new staple of cast-iron cookware.
These little beauties are also stovetop and oven safe, with enameled bottoms for safe cooking on a myriad of surfaces. Unlike the squared bottoms and flatter lids of Staub’s round cocottesthe Essential Pot features a more rounded interior and a domed lid. The shape lends itself for more even heat transference, perfect for risottos and stews, where even heating is vital.  

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Cookbook Review: Food 52’s Mighty Salads

Fast Review: If you’re sick of boring salads? Food 52 is here to rescue you with over sixty mouth watering (anything but boring!) recipes to get you out of that salad rut.

Food 52 was started by Amanda Hesser and Merrill Stubbs. Their goal was to bring people together from every corner of the world to share recipes, ideas, tips, tricks and support. A few years ago, they started a column on the website called “Not Sad Desk Lunch” and this book is one of the results of that movement. These are not your everyday salads– but they could be (and likely will be thanks to the tantalizing food photography). The pictures inside will inspire you to branch out from the typical Cobb salad, motivate you away from the standard panzanella, and energize you to to step out of your comfort zone in exchange for a flavorful new world of mighty salads.

Who’s Kitchen Would You Find It In: Everyday cooks who like adventurous flavors, fans of Food 52, those looking to eat more healthfully

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