Last spring, I spent the better part of four days tucked into a tiny cabin near Neumann University, working on my natural sweeteners book. I took a cooler full of food, a pile of cookbooks to use as reference when my own inspiration failed me, and a few things to read simply for fun.
Included in my pleasure reading was a PDF of Alana Chernila’s book The Homemade Kitchen, provided by her editor in the hopes that I might write a sentence or two of praise. After my first day of writing was over, I warmed some soup for dinner and settled down to read.
My original intention had been to read just a bit that night and then go to bed early. Instead, I sat at that little, formica-topped table and hungrily took in every word. Friends, I devoured this book.
Now, I had a feeling I would like The Homemade Kitchen before I even opened up the document. I am a fan of Alana’s writing and always feel a moment of anticipatory pleasure when I discover she’s posted something new on her blog. What’s more, since we met four or five years ago, Alana has become a dear friend. We don’t get to see each other too often, but whenever I find myself passing through Western Massachusetts, I point my car in her direction.
The reason I tumbled head first into these pages is that they bring together everything I want from a cookbook. It’s got appealing food, smart and sensible kitchen advice, wonderful writing, a glimpse into the author’s life, a pretty design, and glorious pictures.
When the physical book landed in my mailing box late last week, I was reminded of my time with that PDF all those months ago. While I haven’t cooked anything from it yet, I’ve broken the spine in half a dozen places and have littered the pages with post-it notes.
Just a few of the recipes I’ve marked include Broccoli Raab with Cheddar Polenta (page 61), Roasted Salmon with Yummy Sauce (page 163), and the Congee with Chicken and Greens (page 202). I’m hungry just listing them out.
Disclosure: The nice folks at Clarkson Potter sent me a copy of this book for review and photography purposes. No additional compensation was provided.
Spicy chicken dip!
I like to bring an easy homemade salad to round out the meal — sometimes a fruit salad, sometimes a pasta salad, and when we had a CSA box, sometimes a salad made with whatever veggies we desperately needed to use!
Lately my favorite has been a pear or apple galette. So easy but so pretty and tasty too!
We have weekly potlucks in our neighborhood and I am the bringer of the salad. The salad varies based on what’s in the fridge at the time.
I’ve found that when I bring a couple of loaves of homemade bread to a potluck, it disappears quickly, no matter what other dishes are on the table.
I make rice krispy bars with dried cranberries and pumpkin seeds–easy, make-ahead, and just a little bit out-of-the-ordinary.
King ranch chicken casserole from an old Emeril cookbook. Just the right amount of creamy and crunchy without using any canned soups. Definitely a winner!
Warm, hearty salad of chickpeas, feta, onions, mint, cilantro, parsley, bit of chili — it’s a crowd-pleaser.
I am requested to bring confetti salad, As I ‘m told I have it down to a science they all bring a take home container with them. & I go home with a empty bowl every time.
My go to is homemade hummus flavored with olives or roasted peppers and pita chips. At monthly book club gatherings, often time our potluck dishes are the real stars.
I’m a dips and spreads girl. Blue cheese dip, spinach dips, dessert dips with fruit, fresh salsas with homemade chips. I like things I can make a day in advance and serve cold or room temp, since it’s sad when I make a great hot dish that ends up tepid before half of the crowd tries it.
Strangely enough, my favorite is something I don’t even like…but it was well received, so….
Butternut squash soup with maple and creme fraiche and a handful of french bread with a dollop of sage butter.
My favorite is broccoli salad. I make it with bacon, cheddar cheese, red onion, and red grapes then sweet the dressing with maple syrup (the real stuff, of course).
Baked beans with sweet crispy bacon. I couldnt even type that without my mouth watering. Teedo get me a tissue.
One of my favorite dishes to bring this time of year is Pumpkin Mousse. It’s familiar, yet unexpected. It has a similar flavor profile to pumpkin pie, but is dreamy and light. It’s great for a party because you always want that taste of dessert, but there are usually so many yummy things that you’re fairly full by the time the sweets come around. You can have just a scoop (or as much as you desire) and enjoy dessert without getting to that uncomfortable point.
I love all the comfort foods at potlucks, potato salad, coleslaw, baked beans, Mac and cheese.
Raspberry jello with cut up peaches, grapes & bananas in it. It never spills in the car on the trip to the potluck, & we nearly always take the dish home scraped clean. Perhaps not classy but a classic nonetheless.
Texas sheet cake!
Mac n Cheese with Gouda and Gruyere Cheeses. Yum!
I almost always bring a salad of some sort to potlucks since I like to eat salads and most people don’t bring salads. My favorite dish that other people bring to potlucks is my friend Maggie’s hot artichoke dip. She brings it in a pot that plugs in to keep it warm all evening. YUM!!!
I like to bring brie baked in phyllo and whatever jam I made that summer.
Jalapeño popper dip!!!!!!!
A favorite for wintertime potlucks is Dark Chocolate Cranberry Pie. It’s delicious – graham cracker crust, a layer of chocolate ganache topped with toasted nuts, and a sweet/tart cranberry filling.
Pasta with homemade pesto, from basil or ramps is a standard. But I also love bringing homemade bread, because you can never have enough.
I bring the relish tray! Dilly beans, pickled beets, and several kinds of pickles. Great at room temperature and you can bring them in the jars and set up on the spot.
asian noodle salad or cinnamon cheesecake which is easy and so well loved!
Gluten free Meyer Lemon cake with pom seeds on top (from Sprouted Kitchen) – it’s the best!!
My favorite potluck dish….deviled eggs seasoned with some home-canned sweet and spicy zucchini relish!
I bring a black bean pie with a tortilla crust. It’s good at room temperature.
Baked Potato Salad. 4 ingredients and seasonings. You can tailor it healthier or not depending on the crowd and it is always delicious. Bonus, no mayo so you don’t have to worry as much about it being on a table for hours.
Buffalo Chicken Dip. It’s not healthy…or classy…but people gobble it up.
Want!
Quiche and an apple pie!
I like to bring an appetizer. My favorite right now is cream cheese with Honey Bourbon Peach jam and assorted crackers
oh how wonderful! love her homemade pantry book and this one looks fabulous as well.
hmmm, a favorite potluck dish……….. chili, with loads of topping options. or cranberry avocado salsa.
thanks of rate opportunity!
Zucchini Pie. It’s an old Pillsberry Bake-off winner from the 70s or 80s. Yes, it uses crescent rolls but really good and easy and I guess I’m dating myself.
I love to bring appetizers. Friday I’m taking spanakopita to a Greek dinner.
Lately, it’s been a chocolate whiskey cake plus the latest bean dip we’ve been making (chickpea hummus with ras el hanout is the current crush).
I do switch the cake if it’s a kids+adults party, the whiskey cake is potent!
Being a vegan I like to bring something tasty that I can enjoy, like pasta salad or tabbouleh.
I am a potato salad fan. That is a favorite and baked beans.
I always bring a kale salad, I have several recipes I rotate through.
My go-to potluck dish is a green bean and tomato salad that’s a Smitten Kitchen recipe–quick to throw together, marinates in the dressing on the way over, healthy, and beautiful colors!
Fav potluck dish – roasted root vegetables(parsnips, sweet potatoes, red potatoes, carrots, turnips, golden beets, garlic) tossed in avocado oil and seasoned with sea salt, rosemary and pepper. Yum! looks like I am going to have to make some up just because!
My favorite potluck dish is my homemade cheddar dill cornbread.
My favorite potluck dish is rosemary red potato salad. Yum!
My mom makes the best rice pudding that she brings to pot luck events and it’s always gone. I’m still working on finding my signature pot luck dish.
I love to bring focaccia bread with whatever I have on hand thrown on top (rosemary and salt, grapes and goat cheese, mozzarella and peppers, etc).
Depends on the occasion – a long time ago, my favorite was “Leek and Potato Soup” made from condensed cream-of-potato soup, leeks, milk, and chicken broth – took this to a couple of outdoor events because it was so easy to transport – prep (wash, chop and sauté) the leeks in advance, freeze them and the milk/broth mix, then just put everything together in a pot on the camp stove on-site. Ingredients card was pretty easy, too: cut out and staple the can label to an index card, and write down the add-ins.
Now it’s more likely to be a tossed salad with homemade dressing.
Ooooh! My favourite topic! A grainy salad with a sweet and tangy dressing and cherry tomatoes
I like to bring an hors d’oeuvres…. Summer Rolls are always a good idea, Vegan, no carbs and tasty