365: A Year of Everyday Cooking and Baking by Meike Peters

  • Winter Caprese with blood orange, beet, and mozzarella di bufala (page 12)

    from 365: A Year of Everyday Cooking and Baking 365 by Meike Peters

    • Categories: Dressings & marinades; Salads; Appetizers / starters; Lunch; Winter; Italian; Vegetarian
    • Ingredients: beets; bay leaves; blood oranges; mozzarella di bufala cheese; basil; balsamic vinegar; white balsamic vinegar; date syrup; fine sea salt
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Notes about Recipes in this book

  • French yogurt cake with figs, plums, and cardamom

    • Astrid5555 on September 22, 2023

      Loved the plum and fig combo in this delicous cardamom-scented quick and easy cake!

  • Farfalle with figs, mozzarella, and honey butter

    • Astrid5555 on August 31, 2023

      Incredibly delicious, quick to make, raving family. A Keeper!

  • Sticky banana gingerbread

    • okmosa on January 04, 2023

      This gingerbread / banana bread is very nice. More like gingerbread with banana, but they play well together. I used dark molasses. It is sticky!

  • Sicilian rainbow chard with pine nuts and brandy raisins

    • hillsboroks on July 26, 2020

      Rainbow chard is elevated to a whole new level in this recipe. We were looking for a way to use the chard that came in the CSA box and found this recipe. My husband detests chard and he loved this version. The flavors are amazing together, a total symphony in your mouth.

  • Squash, parsnip, and sweet potato soup with roasted grapes and mascarpone

    • hillsboroks on February 04, 2020

      The flavor of this soup is fabulous. The butternut squash, parsnips and sweet potatoes pair beautifully together. I did not do the roasted grapes but did top it with the orange flavored mascarpone and it was luscious. It is a great change from the same old squash soup I have been making.

  • Limoncello panna cotta

    • hillsboroks on February 04, 2020

      The amount of gelatin called for in this recipe is way off. My panna cotta came out extremely stiff. I used the 2 1/2 teaspoons of powdered gelatin called for but when I checked it against another Limoncello panna cotta recipe in Camilla Saulsbury's cookbook "Panna Cotta" I saw that I should have used half the amount of gelatin. Besides the texture issue I thought this panna cotta was lacking a bit in the lemon flavor I was looking for. Next time I will try the other panna cotta recipe for comparison.

  • Sorrel and tarragon-braised chicken breast with watermelon and feta

    • lou_weez on January 01, 2020

      A very simple meal to throw together on a sweltering night. Good (and worth repeating due to its ease and 'lightness') but not mind-blowing in any way.

  • Roasted chicken with grapes and garlic

    • lou_weez on July 07, 2020

      Easy and delicious with the grapes being the highlight of the dish for me. Chicken browned up beautifully (no need to put it under the grill as recipe suggested).

  • Fennel tart

    • Daniela164 on February 21, 2020

      Very tasty tarte. Don't be shy with the Parmesan. Froze leftovers which tasted just as good second time around

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    With all the charm and deliciousness of her Eat in my Kitchen debut cookbook, Meike is back with 365 recipes to fill our year.

    Full review
  • ISBN 10 3791385119
  • ISBN 13 9783791385112
  • Published Oct 01 2019
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries United States, Germany
  • Publisher Prestel

Publishers Text

Every home cook faces the same conundrum what should I make today? Find a delicious answer to that question every day of the year with Meike Peters, author of the James Beard Award-winning book Eat in My Kitchen and the popular blog of the same name. These 365 new recipes are designed to complement the rhythm of your week, from quick, creative weeknight pasta dinners and colorful salads to fragrant, long-simmering weekend stews and cozy cakes. Try the Winter Caprese with Blood Orange, Beet, and Mozzarella; Riesling Mussels with Grapes and Tarragon; Raclette and Onion Spaetzle; and Tahini-Date Cake. Featuring the author's signature style of cooking, rooted in German and Mediterranean flavors and making the best of each season's lush produce, this new home-cooking bible will inspire you in the kitchen the whole year and beyond.

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