The Homemade Kitchen: Recipes for Cooking with Pleasure: A Cookbook by Alana Chernila

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Notes about Recipes in this book

  • Stuffed winter squash

    • Cheri on November 08, 2015

      This is VERY good. I substituted chard for the spinach, used chicken Italian sausage and faro (precooked grain). This is quite a substantial meal, takes a couple of hours all in, but a great rainy weekend dinner. (Plus... leftovers into the week!) Recommended.

  • Kimchi breafast tata

    • southerncooker on March 10, 2018

      Husband and I love kimchi. I checked this book out at the library and had all ingredients on hand for this recipe. I made a half recipe for hub and I. Very good.

  • Butternut squash pasta with bacon and sage brown butter

    • mrshalf on November 01, 2017

      My family of teens, old folks and a youngster all loved this. Couldn't believe it given the fact one hates squash and the combination is ... "interesting". I roasted the squash the day before and oven baked the bacon. With those two steps done, this was a quick fix for everyone while hubby and I went out alone!

    • gamulholland on September 16, 2021

      How have I not written a note about this?!! It’s become a family favorite that I make on repeat every autumn. We go a bit stronger on the bacon and a lot stronger on the Parmesan, but otherwise just follow the directions, and it’s delicious. If we have a butternut squash and I put some olive oil on it and pop it on the oven to roast, 99% of the time, this is what everyone wants me to do with it. So good. :)

  • Pork tacos

    • KristenS on June 16, 2021

      These were actually delicious. I've had a hard time with pork butt being way too fatty in the past, but removed it all when shredding and chilled the juices to remove a firmed layer from that and it was great. Served with pickled red onions, grilled peppers and onions, corn tortillas. Will make again.

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Reviews about this book

  • ISBN 10 0385346166
  • ISBN 13 9780385346160
  • Published Oct 06 2015
  • Format eBook
  • Page Count 320
  • Language English
  • Countries United States

Publishers Text

This book is a map for how, day in and day out, food shapes my life for the better, in the kitchen and beyond it.
—from the Introduction
Start where you are. Feed yourself. Do your best, and then let go. Be helpful.  Slow down. Don’t be afraid of food.

Alana Chernila has these phrases taped to her fridge, and they are guiding principles helping her to stay present in her kitchen. They also provide the framework for her second book. In The Homemade Kitchen she exalts the beautiful imperfections of food made at home and extends the lessons of cooking through both the quotidian and extraordinary moments of the day. Alana sees cooking as an opportunity to live consciously, not just as a means to an end.

Written as much for the reader as the cook, The Homemade Kitchen covers a globe’s worth of flavors and includes new staples (what Alana is known for) such as chèvre, tofu, kefir, kimchi, preserved lemons, along with recipes and ideas for using them. Here, too, are dishes you’ll be inspired to try and that you will make again and again until they become your own family recipes, such as Broccoli Raab with Cheddar Polenta, a flavor-forward lunch for one; Roasted Red Pepper Corn Chowder, “late summer in a bowl”; Stuffed Winter Squash, rich with leeks, chorizo, apples, and grains; Braised Lamb Shanks that are tucked into the oven in the late afternoon and not touched again until dinner; Corn and Nectarine Salad showered with torn basil; perfect share-fare Sesame Noodles; Asparagus Carbonara, the easiest weeknight dinner ever; and sweet and savory treats such as Popovers, Cinnamon Swirl Bread, Summer Trifle made with homemade pound cake and whatever berries are ripest, and Rhubarb Snacking Cake.

In this follow-up to Alana’s wildly successful debut, The Homemade Pantry, she once again proves herself to be the truest and least judgmental friend a home cook could want.

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