VOLUME 1 | EGGS, by Ian Knauer

Eggs are the superheroes of our refrigerators, just as essential at breakfast as they are at dessert. The recipes in this collection offer creative takes on iconic egg dishes, as well as less familiar preparations that are poised to become favorites.

Recipes include: 

  • Egg Drop Soup with Edamame, Red Chile and Scallions
  • Fresh Egg Pasta Carbonara
  • Shrimp Egg Foo Young
  • Portuguese Egg Tarts with Burnt Marshmallow Frosting
  • Chocolate-Earl Grey Pavlova
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About the author: Ian was a food editor for Gourmet magazine for nearly a decade, and developed and tested innumerable recipes for the publication. His first cookbook, The Farm: Rustic Recipes for a Year of Incredible Food, was nominated for an IACP cookbook award, and Ian’s new PBS show, “The Farm,” brings education and teaching back to food TV by following locally sourced ingredients all the way to the dinner table. When he is not in a kitchen, Ian is hunting, fishing, and foraging his dinner. To learn about Ian, visit ianknauer.com.

VOLUME 2 | TOMATOES, by Soa Davies

Few things are better-tasting (and easier to cook with) than a ripe tomato. These recipes get to the heart of this fruit’s popularity and its versatility, utilizing both peak-of-the-season summer fruit and high-quality canned tomatoes.

Recipes include:

  • Green Tomato Parmesan
  • Smoked Tomato Jam
  • Curried Tomato-Lamb Stew
  • Wasabi Bloody Marys
  • Tomato Tart Tatin with Caramel

About the author: Soa Davies began her culinary career working under David Walford at Splendido in Beaver Creek, Colorado, then moved to New York to take a position at Le Bernardin. There she became the Director of Operations, Culinary Producer and Head of Research and Development under Eric Ripert. She also managed the development and production of Ripert’s cookbook, On the Line, as well as the critically acclaimed television show, “Avec Eric,” and its companion cookbook. She currently runs Salt Hospitality, a culinary consultancy that counts HBO and The Standard hotel among its clients.

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Volume 3 | Strawberries, by Susan Spungen

From its ruby-red color to its sun-ripened sweetness, the strawberry is a dramatic fruit. This edition puts the show-stopping berry through its paces, in both savory and sweet applications. 

Recipes include:

  • Soba Salad with Strawberries, Cucumbers and Miso Dressing 
  • Strawberry Tartines with Ricotta and Basil 
  • Granola with Oven-Dried Strawberries 
  • Strawberry Hand Pies 
  • Strawberry Sangria 
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About the author: Susan Spungen is a cookbook author, culinary consultant and food stylist for both print and film, having brought food to life in major feature films such as “Julie & Julia,” “It’s Complicated” and “Eat, Pray, Love.” She was the founding food editor for Martha Stewart Living, where she was responsible for conceiving of, developing and styling recipes for the magazine. She is a frequent contributor to national magazines such as Bon AppétitFood & Wine, and More, where she is a contributing editor. Susan is the author of RECIPES: A Collection for the Modern Cook, and her latest book, What’s a Hostess to Do?, has just been released. Learn more about Susan at susanspungen.com.

 
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Volume 4 | Buttermilk, by Angie Mosier

Once a staple of American dinner tables, this delightfully tangy dairy has spent too much time pigeonholed by pancake recipes in recent years. This edition will free buttermilk from its chains with recipes that show just how versatile and downright awesome it can be. 

Recipes include: 

  • Buttermilk Ricotta
  • Buttermilk-Harissa Chicken
  • Buttermilk Pie with Cornmeal Crust

 

 

About the author: 
Angie Mosier is an Atlanta-based writer, photographer, food stylist and cook. Her work has appeared in such publications as Food & Wine, Town and Country, The New York Times, Southern Living and Garden and Gun. She has collaborated on cookbooks with authors such as John T. Edge, Matt and Ted Lee, Virginia Willis, Kevin Gillespie and John Currence. She is the co-author and photographer of Eric Ripert’s most recent book, Avec Eric. In addition to being a member of Les Dames d’Escoffier and The James Beard Foundation, Angie is a member of the Southern Foodways Alliance and has served as a past president of its board of directors. Learn more about Angie at placematproductions.com.

 

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Volume 5 | Grits, by Virginia Willis

Grits embody the magic of cooking: Through the right techniques, this humble ingredient transforms into some rather remarkable meals. This edition runs the gamut from iconic Southern classics to boundary-pushing new applications. 

Recipes include

  • Country Ham & Grits with Red-Eye Gravy
  • Pulled-Pork Grits Tamales
  • Grits Butter Cake

 

 

About the author: 
Virginia Willis is the author of Bon Appétit, Y’all and Basic to Brilliant, Y'all. She is known for giving classic French dishes a down-home feel and reimagining Southern favorites with European elegance, and Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Virginia is the former kitchen director of numerous food television programs, including Martha Stewart TV, Bobby Flay, and Nathalie Dupree on PBS. She is a contributing editor for Southern Living and her articles have appeared in national magazines such asTaste of the SouthFine Cooking, and Eating Well. Learn more about Virginia at virginiawillis.com.

 

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Volume 6 | Sweet Potatoes, by Scott Hocker

These brightly-hued tubers bridge the divide between savory and sweet. The recipes in this edition explore that balancing act through thoughtful wide-reaching influences that span the globe. 

Recipes include:

  • Sweet Potato Chaat with Two Dipping Sauces
  • Roasted Sweet Potatoes with Miso & Sesame Oil 
  • Sweet Potato Pie with Cardamom & Coconut Milk

 

 

About the author: 
Scott Hocker is a writer, editor and recipe developer and tester. He is currently a contributing editor at Tasting Table and was its editor in chief for two years. Previously, he was a senior editor at San Francisco magazine. During his time there, the magazine won a National Magazine Award for General Excellence. In 2012, he was chosen for Out magazine’s OUT 100, an annual who’s who of artists, creatives and other power players in the LGBT community. Scott has worked front- and back-of-the-house in fine-dining restaurants and has written food, travel, culture and lifestyle stories for local, national, and international publications. Learn more about Scott at scotthocker.com.

 

Volume 7 | Broccoli, by Tyler Kord

"Eat your broccoli." No other chef has taken this childhood prescription to heart as much as Tyler Kord, one of New York's most innovative chefs and a professed broccoli enthusiast. Tyler's edition offers many new innovative ways to enjoy this flavorful and nutrient-rich vegetable, and show you just what a flavor chameleon it can be. 

Recipes include:

  • Roasted Broccoli Caesar Salad
  • No. 7 Sub Broccoli Sandwich
  • Green Chicken Parm
  • Miso, Broccoli and Potato Casserole

About the author:
Tyler Kord is a chef and restaurateur in New York City. He is the owner of No. 7 in Brooklyn's Ft. Greene neighborhood and the No. 7 Sub sandwich shops at the Ace Hotel, The Plaza, Brooklyn Bridge Park, and in Greenpoint, Brooklyn. He has worked for chef Alain Sailhac at the French Culinary Institute and chef Jean-Georges Vongerichten at Perry St. Tyler also has a B.A. in English from Oberlin College and his parents can’t believe that his education might have actually been a useful part of his life as he tries to write a cookbook that is not embarrassing.

 
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VOL. 8 | HONEY (BY REBEKAH PEPPLER)

Term of endearment. Tea-time staple. Honey may be ubiquitous, but it is also misunderstood. This edition goes deep into the hive, unlocking this ancient ingredient's vast potential. From cocktails to popcorn, caramel to pickles, these recipes bolster honey's rightful place as a pantry essential.

 

 

About the Author:
Rebekah Peppler is a Brooklyn-based writer, editor, food stylist and recipe developer. From 2011 to 2013, she was the food editor of TastingTable.com, where she developed, tested and styled recipes for the email- and web-based epicurean publication. Her clients include various online, print and television outlets including The New York Times, Bon Appetit, Real Simple, Food Network and Cooking Channel. Learn more about Rebekah at rebekahpeppler.com.

 

VOL. 9: PLUMS (BY MARTHA HOLMBERG)

Plums may be the stone-fruit family's underdog, but this edition places them squarely in winner's circle. Martha Holmberg's dessert recipes build off of their sweet-tart intensity, while savory options are amplified by the fruit's rosy flesh. 

About the Author:
Martha Holmberg is a Portland, Oregon-based writer, editor, cook and undisciplined-but-avid home gardener. She began learning to  cook at École de Cuisine La Varenne in Paris, where she lived for several years. She continued her education in life and food during a ten-year tenure as editor-in-chief of Fine Cooking magazine, followed by five years as food editor of The Oregonian newspaper, which earned significant awards under her guidance. Martha is the author of several cookbooks, including the James Beard- and IACP-nominated Modern Sauces. She’s usually juggling a multiplex of projects: books, articles, video cooking classes, writing classes or whatever seems fun and tastes good. Learn more about her at www.marthaholmberg.com