Looking for some seasonal cold-weather dishes to warm-up your kitchen this month? Roasting is a perfect choice, as well as the focus of two recent cookbooks. But even if roasting isn't what you're after, we've got some other choices sure to keep you equally cozy and happy in the kitchen.
All About Roasting by Molly Stevens
I am generally not drawn to single-subject cookbooks. Typically I prefer the variety and element of surprise that comes with an assortment of recipes focused on different meal courses and the various seasons. But Molly Stevens' latest release is clearly an exception to my rule, since it is unabashedly technique-focused. As a follow-up to Stevens' All About Braising, All About Roasting re-familiarizes us with this time honored and often undervalued cooking technique. (And this technique is pretty darn perfect as the snowstorms and cold weather are in the forecast for much of the nation.) All About Roasting will inspire you with new ideas for both special occasion dinners and hearty weeknight meals. On the special occasion side, I made the Porchetta for my family--and the requests for a repeat performance haven't stopped coming in. Beyond the wonderful recipes, I like that Stevens puts as much emphasis on the quality of the protein to use as she does in helping you master the technique. — Heather Jones
Recipes to try: 2 viewable recipes from "All About Roasting".
Rotis: Roast for every day of the week by Stephane ReynaudInterested in more roasting ideas? How about a French twist? Stephane Reynaud has a fun and adventurous manner befitting his French lifestyle. I've enjoyed each of his previous cookbooks and continue to look forward to the next. Rotis presents a collection of roasting recipes for practically any meat or fowl available. Accented with photos and Reynaud's trademark whimsy, meat lovers will be enticed by these decidedly French recipes. — Foodie Pam
Recipes to try: 2 viewable recipes from "Rotis".
Corked & Forked by Keith WallaceKeith Wallace was born into a family of tee-totaling New England ministers who always assumed he would attend law school. But at age 13 he got his first taste of garlic (in pasta alla puttanesa, no less) and there was no turning back. He got a job as a dishwasher, and by 17 he was an executive chef. From there he dabbled in journalism, and is now the executive director of the Wine School of Philadelphia, a columnist for The Daily Beast, a professor teaching classes in restaurant management, and a full-time wine guru. In his spare time (!), he authored this book of entertaining menus with deceptively simple recipes and thoughtful beverage pairings. — Peggy Fallon
Recipes to try: 2 viewable recipes from "Corked & Forked".
The Food of Morocco by Paula WolfertPaula Wolfert's latest, The Food of Morocco, presents all that she has learned of this cuisine over the last 40 years. The recipes are typical of Moroccan home-cooking rather than drawn from current restaurant trends. This is a book of authentic, traditional, regionally-specific dishes with information about ingredients, sources for spices and cookware, and what to substitute when necessary. — Lisa Lawless
Recipes to try: 2 viewable recipes from "The Food of Morocco".
Disclosure: Review copies of books discussed in this post may have been provided to Project Foodie by publicists and/or publishers.