As far as New Year’s resolutions go, working on one's health seems to be a popular vow. Although exercising is important, we find the need to highlight eating habits. To that regard, we gather some of the best cookbooks out there, because, although New Yorkers are known for their dining out habits, a hearty home meal might be just what you need when trying to lead a healthier lifestyle.
Keepers by Kathy Brennan and Caroline Campion
Two former editors of Saveur unite forces to deliver a cookbook filled with creatively unique, yet easy-to-follow recipes that will increase your desire to cook. One from Belgium and the other from Japan, the two cooks infuse their foods with just about the right amount of flavor to keep you wanting more.
Chilled Pea Soup with Mint
SERVES 6
Ingredients:
1 tablespoon unsalted butter
1 small yellow onion, finely chopped
5 cups low-sodium chicken broth
6 cups frozen peas (about 28 ounces), preferable the “baby sweet” variety
Salt and pepper
1 cup lightly packed mint leaves
½ cup heavy cream or plain Greek yogurt (optional)
Directions:
In a large pot, heat the butter over medium-low heat. Add the onions and cook, stirring often, until softened, about 8 minutes. Add the broth, raise the heat to high, and bring to a boil. Add the peas, season with salt and pepper, and stir. Cover the pot, bring the broth back to a boil, and cook only until the peas are thawed (overcooking will dull the color), 2 to 3 minutes. Stir in the mint.
Working in batches, process the soup in a blender until smooth and pass through a strainer set over a large bowl, pushing on the solids with a ladle until all of the liquid is extracted. Discard the solids. (It’s not necessary to strain the soup, but doing so gives it a silkier texture.)
Refrigerate until cold, stirring occasionally so that it chills evenly and doesn’t discolor in places. If the soup is too thick after it chills, thin it with a little broth or water. Check the seasonings, then serve drizzled with the heavy cream or dolloped with the yogurt, if you like. The soup will keep, covered in the refrigerator, for about 2 days.
The Beekman 1802 Heirloom Dessert Cookbook by Brent Ridge and Josh Kilmer-Purcell
Although buying cupcakes never goes out of style, cooking your own dessert allows for a bit more elasticity, variety, and creativity. Who better to advise you than the team behind lifestyle brand Beekman 1802? The cookbook is divided into seasons, and, given the blizzard we just witnessed, we pick a heart- and soul-warming dessert.
Chocolate-Espresso Soup with Marshmallows
SERVES 4
Ingredients:
2 cups milk
½ cup heavy cream
3 tablespoons sugar
2 tablespoons espresso powder
¼ teaspoon salt
8 ounces bittersweet chocolate, coarsely chopped
1 1/3 cups mini marshmallows, or more to taste
Directions:
In a medium, heavy-bottom saucepan, bring the milk, cream, sugar, espresso powder, and salt to a gentle simmer over low heat.
Which in the chocolate and cook, whisking constantly, until the chocolate has melted and the mixture is smooth. Ladle into warmed shallow bowls. Divide the marshmallows among the bowls and serve hot.
The Prime Grill Cookbook by David Kolotkin and Joey Allaham
The Prime Hospitality Group (the team behind Solo, Prime KO, The Prime Grill, and others) has truly redefined kosher cuisine in the city. With The Prime Grill Cookbook, the revamped kosher experience can be officially replicated at home. We select an entrée dish, perfect for any fish-lover.
Sweet and Spicy Cod
SERVES 4
Ingredients:
Sweet Chili Sauce
1 tablespoon chili flakes
1 tablespoon + 1 teaspoon ketchup
1 teaspoon paprika
1 cup sugar
1 cup water
3 tablespoons vinegar
Slurry mixture (1 tablespoon + 1 teaspoon cornstarch with 2 tablespoons water)
Fried Cod
½ cup cornstarch
¾ cup flour (1/2 cup to combine with dry ingredients, ¼ cup for dredging)
1 teaspoon baking powder
1 taspoon salt
¾ cup water
1 pound cod or any delicate white fish, cut into 1'' cubes
Vegetable oil for frying
Directions:
In a heavy gauge pot combine the chili flakes, ketchup, paprika, sugar, water, and vinegar. Cook on a low heat for 30 minutes or until the mixture has reduce by half. Stir in the slurry and bring to a simmer until the sauce has thickened and set aside.
To create the batter, in a separate bowl combine the cornstarch, flour, baking powder, and salt. Whisk in the water until combined, with no lumps. Let the batter rest for three minutes. Pat the fish cubes dry, dredge them in the reserved flour, and place them in the batter until fully coated. In a small saucepot, add half-an-inch of vegetable oil and heat to 375 degrees. Fry the fish until golden brown for about 2-3 minutes. Place on a paper towel to remove any excess oil. Place chili sauce in a bowl and glaze the fish. To serve add additional sauce on the side for dipping.
Dirt Candy: A Cookbook by Amanda Cohen and Ryan Dunlavey with Grady Hendrix
If an award was to be given to the most creative cookbook around, both in terms of recipes and presentation, Dirt Candy would win. Presented in the form of a comic strip (a long one), the cookbook owns up to the restaurant’s status as one of the most coveted vegan spots in town. With highly addictive recipes loved by omnivores and vegans alike, highlighting a single one seems a near impossible feat. After much deliberation, we opted for the fennel salad with candied grapefruit pops and grilled cheese croutons.
Fennel Salad
SERVES 4
Ingredients:
3 tablespoons sliced almonds
4 cups mixed greens
1 cup sliced fennel
Salt
¼ cup diced ripe avocado
Directions:
Preheat the over to 350°F
Toast the almonds on a baking sheet until golden brown, about 5 to 10 minutes, stirring once. Let cool.
In a large bowl, mix the greens and fennel with the salad dressing. Salt to taste.
Fennel Seed Dressing
MAKES ABOUT 1 CUP (1/4 CUP REQUIRED IN RECIPE)
Ingredients:
1 teaspoon fennels seeds
2 tablespoons grated grapefruit zest
¼ cup fresh grapefruit juice
2 tablespoons fresh lemon juice
1 tablespoon finely minced shallot
½ teaspoon Dijon mustard
¾ cup extra-virgin olive oil
Salt and freshly ground black pepper
Directions:
In a dry pan over medium heat, toast the fennel seeds until fragrant, 5 minutes. Let cool.
Blend all of the ingredients except the oil, salt, and pepper in a blender on high until smooth turn the blender to low and slowly stream in the oil. Add salt and pepper to taste. Use immediately or cover and refrigerate for up to 1 week.
Candied Grapefruit Pops
MAKES 10 POPS (8 REQUIRED IN RECIPE)
Ingredients:
1 large grapefruit
3 cups sugar
Directions:
Peel the grapefruit and separate into individual segments.
Push the skewers through the bottom of the grapefruit segments until they’re about halfway in.
Put the sugar and ½ cup water into a heavy-bottomed pot over medium heat. Cover and cook until the syrup is 275° to 300°F (covered because you want steam). It takes about 20 minutes to dissolve and form a syrup. Do not stir during this process.
Dip the skewered grapefruit pieces into the hot syrup on eat a time, coating each piece thoroughly. Make sure the grapefruit isn’t too wet or the sugar won’t stick.
Stick the skewers into a piece of foam and let the grapefruit stand and dry until a hard shall forms. Use immediately. These do not keep for more than a couple of hours.
Grilled Cheese Croutons
MAKES 8 CROUTONS
Directions:
Heart, rustic breads work best. Brush both sides of a slice of bread with olive oil (or melted butter). Put cheese in the middle.
Grill it on a grill, in a pan, or in a panini press.
When it’s done, cut off the crusts, cut it into quarters, then slice each quarter diagonally to make 8 little triangles total.
Weeknight Wonders by Ellie Krieger
Food Network star Ellie Krieger rounds up 150 weeknight recipes, each requiring 30 minutes or less. Don’t compromise taste for health–even if on a time crunch. We select a poultry dish for a cold winter night.
Peach Chicken with Crispy Bread Crumbs
SERVES 4
Ingredients:
4 large ripe fresh peaches of one 1-pound bag unsweetened frozen sliced peaches
4 pieces whole-wheat sandwich bread (1/4 pound)
1 tablespoon sesame seeds
¾ teaspoon paprika
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 cloves garlic
¼ cup olive oil
1/3 cup white wine vinegar
1 teaspoon dried oregano
1 teaspoon sugar
½ teaspoon onion powder
Cooking spray
4 skinless boneless chicken breast (about 6 ounces each)
Directions:
Preheat the over to 375°F.
If using fresh peaches, pit them and slice each one into 8 slices. Otherwise, thaw frozen peaches in the microwave or in a saucepan on the stove.
Place the bread in the bowl of a food processor and process until fine crumbs form. Place them in a large nonstick skillet over medium heat and cook, stirring frequently, until they are crisp and toasted. 3 to 4 minutes. Combine the bread crumbs, sesame seeds, ½ teaspoon of the paprika, and ¼ teaspoon each of the salt and pepper in a shallow dish. Mince the garlic and place it in a small bowl along with the oil, vinegar, oregano, sugar, onion powder, and remaining ¼ teaspoon each paprika, salt, and pepper. Whisk well to combine.
The Four & Twenty Blackbirds Pie Book by Emily Elsen and Melissa Elsen
Who doesn’t love pie? And who would be better at sharing top recipes than the owners of Brooklyn pie shop and café Four & Twenty Blackbirds? The sisters, originally from South Dakota, have their grandma to thank for their pie-making skills. Organized by seasons, the 60 recipes include the most creative pie creations we’ve ever heard of.
Maple Lime Custard Pie (with a Pecan Biscotti Crust)
MAKES ONE 9-INCH PIE, SERVES 8 to 10
Ingredients:
½ cup sour cream
¼ cup granulated sugar
Finely grated zest of ½ lime
½ teaspoon kosher salt
4 large eggs
1 large egg yolk
1/3 cup fresh lime juice (from about 3 limes)
1 cup maple syrup (preferably Grade B)
¼ cup heavy cream
Directions:
Position a rack in the center of the oven and preheat the oven to 325°F. Place the prepared crumb shell on a rimmed baking sheet.
Combine the sour cream, granulated sugar, lime zest, and salt in a large bowl and mix well. Beat in the eggs and egg yolk one at a time, mixing well after each addition. Add the lime juice, maple syrup, and heavy cream, and mix until well combined.
Carefully pour the filling into the pie shell; t avoid disturbing the crumb crust, slow the stream by pouring it over a rubber scraper and let the filling dribble into the pan. Bake on the middle rack of the oven for 35 to 40 minutes, rotating 180 degrees when the edges start to set, about 30 minutes through baking. The pie is finished when the edges are set and puffed slightly and the center is no longer liquid but still quite wobbly. Be careful not to overbake or the custard can separate; the filling will continue to cook and set after the pie is removed from the oven. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool.
The pie will keep refrigerated for 2 days or at room temperature for 1 day.
Pecan Biscotti Crust
MAKES ONE 9-INCH PIECRUST
Ingredients:
2 ½ ounces ladyfingers (about 8 cookies)
2 tablespoons granulated sugar
¼ teaspoon kosher salt
½ cup pecan pieces
3 tablespoons unsalted butter, melted
Directions:
Place the ladyfingers in a zippered plastic storage bag and crush with a rolling pin until they are medium0fine pieces.
In the bowl of a food processor fitted with the blade attachment, grind the ladyfinger pieces, along with the sugar and salt, until they are fine crumbs. Add the pecan pieces and process until the mixture is homogenous. Add the melted butter and process just until combined.
Pour the crumbs into an ungreased, preferably metal 9-inch pie pan. Spread evenly over the bottom; then create a circle about 1 inch in to separate the crumbs for the sides from the crumbs for the bottom. Start pressing the outer ring of crumbs evenly up the sides and into the corner (where the side meets the bottom) of the pan. Press the remaining crumbs evenly over the bottom to meet the sides; use a flat-bottomed measuring cup to smooth out bumps. Freeze until solid, about 10 minutes. Meanwhile, position a rack in the center of the oven and preheat the oven to 375°F.
Place the crust on a rimmed baking sheet and bake on the center over rack for about 14 minutes, until lightly browned. If the crust slumps or cracks while baking, gently push the crumbs back into place, while hot, with a clean, folded kitchen towel. Cool completely on a wire rack. Refrigerate the crust for 10 minutes prior to filling to set the crumbs in place to make filling easier.
The Vegan Divas Cookbook by Fernanda Capobianco
Arguably one of the most buzzed about vegan bakeries in town, Vegan Divas Bakery doesn’t take dietary restrictions as, well, restrictions. Our favorite recipe in the bakery’s official cookbook? The macaroni and “cheese,” because vegan cheese can obviously be just as good as the real deal (and a bit healthier).
Macaroni and “Cheese”
MAKES SIX 1-CUP SERVINGS OR TWELVE ½-CUP SERVINGS (680 G/8 OZ)
Ingredients:
3 cups (340 g/12 oz) small shell or penne pasta
1 clove garlic
1 cup (64 g/2.25 oz) nutritional yeast
1 teaspoon (5 g/0.17 oz) miso paste (any kind)
1 teaspoon (3 g/0.1 oz) paprika
¼ cup (60 g/2.1 oz) tamari
1 cup (242 g/8.5 oz) rice milk
2/3 cup (145 g/5.1 oz) extra-virgin olive oil
Salt and pepper to taste
Chopped chives for garnish
Directions:
Cook the pasta according to the package directions until al dente (in other words, it shouldn’t be soft–it should still have some bite to it).
In a blender or food processor, combine the garlic, nutritional yeast, miso, and paprika, and process until the garlic is finely chopped. Slowly add the tamari, rice milk, and olive oil and blend until creamy.
Transfer the sauce to a large saucepan and place over medium heat, stirring frequently, until heated through. Add the cooked pasta and toss to coat. Serve the macaroni in either six 8-oz ramekins (as a main course) or twelve 4-oz ramekins (as an appetizer or hors d’oeuvre), garnished with chopped chives.