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.
hashbrown casserole it tastes good, and it is comfort food that everyone can enjoy.
In summer I love to make bite size caprese using cherry tomatoes! In cool weather sausage rolls are always good!
Mushroom and greens (spinach/kale) crockpot lasagna
Some frittata type variation is always great. Toothpick friendly and can be served room temp.
I love that bag. Great mantra!
Has to be chicken and ham roll ups
As an appetizer for a small gathering, some homemade crackers spread with a little chevre or a small wedge of sheep brie and topped with Marisa’s honey-sweetened tomato jam tweaked with a little smoked paprika!
For a larger party, a chicken/asparagus/pasta salad with a homemade olive oil/champagne vinegar/Dijon mustard vinaigrette.
A chopped salad from the garden. A favorite this summer was radishes, potatoes, green beans, tomatoes, scallions, fresh herbs all tossed with a vinaigrette.
My go-to summer potluck dish is black bean salsa – red onions, avocado, cilantro, lime juice & roasted corn, if it’s late enough in the summer. Otherwise, a plain & boring homemade mac & cheese that my picky kid will eat!
I am a big fan of bringing quiche. I always have eggs, milk, cheese and a various veg to make a last minute potluck meal. It is a great way to use up that small amount of veg and cheese that I seem to be at a loss of how to use since it is not enough for a whole meal.
Thank you for the opportunity to win this wonderful giveaway. My children and I are always trying new dishes and love cooking. We always try to mix it up, bring something nee each time, also depends on the season. I do however have one thats a given almost anytime of year and thats my version of Brunswick Stew. Very basic in indgredients and full of flavor.
For potlucks I really love bringing dessert. My go to is Buttermilk Berry Cake since I always frozen berries in the freezer or fresh ones in the summer. It’s not a cake that needs icing, just a dusting of powdered suger so it’s perfect for informal gatherings. IF I don’t have frozen berries, the time I swirled & marbled the buttermilk base with pear chocolate jam was very well received, too!
A pan of a dish my mother used to make, called Ghetta. The food of German poor people, it is made of pork and oats cooked together with onions and sage, scooped into a loaf pan and put in the refrigerator until it coagulates into a loaf that can be sliced, fried and devoured.
pasta/mixed veggies cold salads
I have a great crockpot macaroni and cheese recipe that I add bacon to because ya know, bacon makes everything better. It’s easy and so satisfying.
My favorite thing to bring to a potluck is a giant fruit and cheese plate. It is always well received and allows people to nibble a bit as the socialize.
A jar of my tomato confit and a loaf of no-knead bread to eat it on. THanks for the chance to win the book!
veggie lasagna…travels well, can prep the night before, and always a hit. meat lovers are usually surprised when they find out it’s veggies only!
I have two favorites… depends how much time I have to cook! If I have time, I make Bund Gobi Aur Matar (Indian peas and cabbage). It can be a side, or when served with rice or quinoa, a main. If I don’t have time, I put jar of homemade blueberry maple pecan conserve over a log of goat cheese and serve with crackers. Yum!
I usually bring a delicious green bean potato salad. It’s steamed green beans, boiled potatoes, garlic, grainy mustard, a bit of honey (or sugar, if you want it to be vegan), and some olive oil.
If it’s winter, I might bring a plate of homemade baking powder biscuits (kept warm) and soft butter with my own strawberry tarragon jam.
I often bring a dish I found on allrecipes.com called Bodacious Broccoli Salad (although I add sunflower seeds to it). If I’m bringing dessert, I usually bring caramel brownies.
Oero whipped cream salad, totally processed but easy, yummy, and everyone loves it!
Wow what an amazing gift. I would love to have this book to enrich my cooking as winter apprpaches. My favorite potluck dish is, these days with much of my friends having kids, a big decadent plate of nachos, or homemade potato wedges- simple and popular!ft
chicken wings!
Method and sauce determined by my energy level and the season.
My favorite healthy autumnal dish is Mac n Cheese, with Panko/parmesan breadcrumb topping/–the secret ingredient which just helps the lovely little elbow pastas to not wreak havoc on our bodies is the squash! I cook it ahead and puree it and add to all the delicious melting cheeses and milk sauce.
I like to bring a large batch of browned butter chocolate chip cookies. They always disappear quickly.
Wow, this book looks terrific!! My favorite dish for a winter potluck is minestrone soup, made riffing off Marcella Hazan’s recipe.
I am the designated dessert provider at most potlucks. At the most recent I took 3 dozen chocolate cupcakes with a mocha buttercream, and 3 dozen browned butter pumpkin cupcakes (pumpkin from the garden) with a cinnamon maple cream cheese frosting. I also threw in a swiss chard artichoke dip with homemade bread (chard from the garden). It was my best friends birthday so I had to go all out!
I love to make a grilled veggie pasta salad with tiny mozzarella balls and a bright, citrusy vinegrette.
I always take my zucchini muffins with orange glaze. They’re easy, tasty, and a great way to use up excess zucchini!
Pasta bolagnese with fresh bread, or Apple cranberry crisp if I’m bringing dessert!
I always have the best of potluck intentions (something fabulous and homemade), and almost always run out of time. So I’ve made an arrangement with my neighborhood (non-chain) pizza joint. They make me a couple of thin crust pizzas with seasonal veggies and square cut it for me. I serve it on a platter and rename it Italian flatbread… there’s never a piece left.
Mushrooms stuffed with crabmeat and spinach.
Roasted Vegetables!
I like to bring jam bars…I make tons of jam each year and I always have the shortbread pantry items on hand.
We often go to Thanksgiving potlucks and I always like to bring the stuffing. It’s the most nostalgic part of the meal for me so I always like to have it just the way I had it as a kid.
These days, due to the time of year, it’s been a bowl of apples from my tree, guaranteed crisp, juicy, and unsprayed. Other times it varies, from a rice-lentil salad to a ricotta-peach tart.
My favorite potluck thing to bring is a dessert: frangipane tart with seasonal fruit on top. It’s easy finger food, once cut up, so great for occasions where plates and silverware might be in low supply for the number of people. Also, it’s darned tasty. 🙂
My favorite dish to share is kielbasa sausage, noodles, and Sauerkraut. It’s good hot and room temperature. And really good if I plan ahead and make the Kraut myself.
My favorite thing to bring to a potluck is a faro salad with kale, bleu cheese, dried cherries, and a balsamic vinaigrette. Farro is something new to a lot of people and they love the texture and combo of flavors.
Chocolate cake. Always a winner.
For potlucks in the fall, I love to take beef stew and fresh homemade bread. It always goes. Even ask for more.
My favorite thing to bring to a potluck is a potato asparagus salad with a mustard vinaigrette. Delish and works for all seasons if you trade out the asparagus for another green.
My canned mustard green beans, or focaccia, sometimes marinated carrot salad…
I like to bring cut up by me fruit or vegetables. Not cut up in a factory and dried out. Not fake baby yuk carrots but a real carrot that is cut up. Everybody eats it!
Although I now live in Southeast Alaska, I was born in Georgia and raised in Florida. As often as possible, my large extended family loved to pool homemade dishes into big glorious feasts. To this day, my favorite potluck dishes are homey ones with an old-fashioned flair. It is difficult to choose just one. Main dish would be a toss up between Calico Beans and Scalloped Potatoes with Ham (or Spam!). Dessert would be classic layered Banana Pudding. Mmm…time for a potluck!
My favorite that I bring and everyone always loves is the Fresh Pea and Spinach Salad recipe found in one of my favorite cookbooks, “Cooking from Quilt Country: Hearty Recipes from Amish and Mennonite Kitchens” by Marcia Adams.
It’s a layered salad that you toss right before serving. You layer the greens, etc. Then “frost” it with the mayo dressing. The dressing is super easy but delicious….mayo, salt, pepper and fresh garlic.
If it’s a blazing hot summer potluck I like to take a cucumber/watermelon salad with a hoisin/lime dressing – sprinkled w/ chopped peanuts, fresh mint and cilantro. It’s a little savory but very refreshing.
My other favorite potluck dish is lemongrass chicken w/ coconut rice. I used a lightly oiled ramekin to make little mounds of the rice on a large platter then I put slices of the chicken on top of each mound. That way guests can take individual servings.
I sprinkle the whole platter w/ cilantro and basil and have a bowl of sweet chili garlic sauce that guests can drizzle on their serving if desired. (sometimes I do fried tofu if mostly vegetarian guests)
Sounds a little fussy, I know, but it’s always been a smash hit.
In summer I often bring a German red fruit compote called “Rote Grütze” which goes well with vanilla ice cream or whipped cream, at other times baked goods from cookies to muffins to cake.
Homemade brownies (a modified Ghirardelli recipe, usually) or Real Simple’s zucchini pie… delicious for any meal of the day.
Meatballs-Super easy to bring in the crockpot and everyone loves them!