The Way We Cook: Recipes from the New American Kitchen by Sheryl Julian and Julie Riven

  • Spicy pecans

    from The Way We Cook: Recipes from the New American Kitchen The Way We Cook by Sheryl Julian and Julie Riven

    • Categories: Canapés / hors d'oeuvre; Vegetarian
    • Ingredients: ground cayenne pepper; ground cumin; pecans
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Notes about Recipes in this book

  • Spicy pecans

    • AllieTaylor on January 04, 2024

      Oh, WOW! Utterly fabulous. Totally moreish.

  • Montreal slaw

    • nadiam1000 on July 20, 2018

      This recipe sold me on this book. Being originally from Montreal and raised on this style of slaw, I was so excited to try this recipe. This one really works and it tastes so much like the slaw you get at the deli next to your smoked meat sandwich or on top of all dressed steamed hot dogs. Tangy and not too sweet. I used 2 pouches of shredded slaw mix for the cabbage and carrots and added a splash more vinegar. This stays in the fridge for a week and we used it to top our hot dogs.

  • Chicken and corn chili

    • blintz on January 30, 2019

      We make this in big batches a couple of times a winter , then freeze it in small portions. Fast to make, always a hit on a cold night. Served with tortilla chips and avocado. (By the way, there are no beans.)

  • Roast loin of pork with macerated dried fruit

    • AllieTaylor on January 04, 2024

      It’s not in the recipe but it’s SO much easier if you put the mustard on BEFORE the rub. I can’t see any reason to do it as directed — and I’ve made several times, both before and after…

  • Lamb shanks with white beans

    • blintz on February 12, 2017

      My go-to Lamb shank recipe. Rich and delicious. Our tradition is to make a ton on the first big snowstorm, and invite the neighbors. In my oven (or maybe it's the size of the shanks) it seems to take longer than stated, so I make the recipe the day before, de-fat and then put it in the oven for another hour the next day to serve. I add parsnips and extra garlic to the veggies and serve the tapenade on the side. White beans make a nice accompaniment.

  • Julie's mother's apple cake

    • hshubin on February 19, 2018

      The best.

    • AllieTaylor on January 04, 2024

      Really good! Once I had no orange juice so used milk instead plus ½ tsp orange oil. Fantastic! Mine consistently needs a BIT longer, say 5-10mins

  • Chocolate sour cream cake

    • KristenS on July 14, 2021

      This is quite good. Definitely better the second day. Simple and tasty.

  • Chocolate chip cookies

    • KristenS on October 27, 2020

      I spent one summer making many different chocolate chip cookie recipes. This was far and away the best and I've made them ever since. Sold out many weeks selling them at a farmers market. Tweaked the ratio of the different chips. Always rest in fridge overnight. They are thick and chewy, not crisp. Will make them forever.

  • Ginger cookies

    • hshubin on June 19, 2012

      Very good.

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  • ISBN 10 0547347308
  • ISBN 13 9780547347301
  • Published May 27 2003
  • Format eBook
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin

Publishers Text

For the last twenty years, Sheryl Julian and Julie Riven have been providing home cooks with recipes on which they can depend. Readers of their wildly popular column in the Boston Globe write, call, and stop the two in the supermarket to say that the recipes are so utterly reliable that they can try new ones with confidence when guests are about to arrive.


This long-awaited cookbook, an essential reference for anyone who wants to get the most out of time spent in the kitchen, is about the way Americans eat today: what excites us when we sit down at the table, what we need when we're in a rush, and what we want when it's time to celebrate. From Roast Side of Salmon to Creamy Chocolate Tart, every dish is straightforward and contemporary, with a minimum of ingredients and maximum flavor--home cooking at its best.


Sheryl and Julie know exactly what busy cooks need: little nibbles like Spicy Pecans, which can be served at the drop of a hat; easy meals for frenetic weeknights, like Chicken Roasted on a Bed of Apples; simple side dishes like Potato Crisps with Fresh Herbs; and baked goods everyone can master, such as Warm Gingerbread Cake with Blueberries. The authors also share a multitude of tips to get the job done, from how to pit olives to how to choose the best (and least expensive) vegetable slicer.

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