Stonewall Kitchen Favorites: Delicious Recipes To Share With Family And Friends Every Day by Jonathan King and Jim Stott and Kathy Gunst

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  • Asian-style cold soba noodles with cucumber-cashew salad

    • Breadcrumbs on August 19, 2015

      p. 140 – A huge hit! This did need a good spritz of lime juice to brighten the flavours but otherwise was terrific as written. I liked the combination of tahini and peanut butter. The noodles are good but the addition of the cucumber-cashew salad is imperative. I’d likely double that element next time as we wished there was more. Photo here: http://chowhound.chow.com/topics/1016328?commentId=9690184#9690184

  • Sweet and spicy bbq sauce

  • Ultimate brownies

    • nadiam1000 on July 11, 2016

      I increased the espresso powder to 1 Tablespoon and added 1/2 teaspoon kosher salt with the flour. 1 cup of chopped toasted walnuts. Baked 30 mins. Served with homemade vanilla ice bean cream (Jeni's) and Simply Recipes caramel sauce (with added salt).

  • Almond-crusted challah French toast

    • nadiam1000 on July 10, 2016

      made with raisin challah, used heavy cream and almond extract; omitted sliced almonds. Cooked in butter with a small amount of oil and served with maple syrup. very simple, fast and good.

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  • ISBN 10 0307336816
  • ISBN 13 9780307336811
  • Linked ISBNs
  • Published Aug 22 2006
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Remember your favorite meal when you were a kid Maybe it was a hearty helping of Mom's fabulous meatloaf, a side of creamy mashed potatoes, and a slice of chocolate layer cake for dessert. Maybe that's still your favorite dinner, only now you use a mixture of ground meats and a handful of chopped herbs for the meatloaf, stir roasted garlic into the potatoes, and tuck fresh raspberries into individual molten-centered chocolate cakes - just like the owners of Stonewall Kitchen. When it comes to re-invigorating classic flavors, nobody does it better than Stonewall Kitchen, whose condiments, preserves, and dressings have tickled the taste buds of millions across the country for more than fifteen years. Now, in their follow-up to the IACP Award - nominated Stonewall Kitchen Harvest, Jonathan King, Jim Stott, and Kathy Gunst share their all-time favorite recipes for America's favorite dishes.

Here is the food we crave, updated for today's tastes with ingredients such as fresh herbs, citrus zest, fresh ginger, and spices. A swirl of basil puree enlivens Spaghetti Carbonara, adding yet another dimension of flavor to this celebrated dish. New Eggs Benedict trade their heavy, complicated hollandaise sauce and Canadian bacon for a light, quick chive-lemon butter, smoked salmon, and baby spinach. New England Five Onion Soup with Cheddar Croûtes puts a decidedly American spin on France's most famous soup. Given Stonewall's passion for condiments, naturally the sauces and salsas are spectacular, with everything from Winter Parsley Pesto to Orange-Miso Dipping Sauce. To keep these dishes fresh for years to come, nearly every recipe includes up to a dozen "favorite variations." With chapters including Breakfast; Soups and Chowders; Salads; Sandwiches; Seafood; Pasta, Potatoes, and Bread; Poultry and Meat; Vegetables; Sauces and Salsas; and Dessert and tips on everything from eggs to bacon to cheese to chocolate liberally scattered throughout the book, Stonewall Kitchen Favorites celebrates and rejuvenates the time-honored American cuisine we all love.

Complete with 125 irresistible recipes, 150 stunning full-color photographs, and a foreword by Ina Garten, author of the bestselling Barefoot Contessa cookbook series, here is a new, tempting look at America's most cherished dishes - the food you'll want to eat night after night. Stonewall Kitchen Favorites helps families create new memories of favorite meals at the table.



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