Holiday Recipes from our Bestselling Cookbooks
Wed, 05 Dec 2018 - Recipes & food
'Tis the season for celebrating, and these holiday recipes will delight all your guests.Read more
Labor Day is all about relaxing with friends and family, celebrating, and eating something delicious! But what to make? This Labor Day weekend, we've decided to make it easy for you and provide a delectable three-course Labor Day menu, courtesy of The Campout Cookbook by Marnie Hanel and Jen Stevenson, and Project Fire by Steven Raichlen. On the menu for this holiday weekend is a light and refreshing tomato salad, a decadent rotisserie prime rib, and campfire cakes sure to satisfy even the most dedicated chocolate lovers!
Perhaps the one downside of late-summer camping excursions is leaving behind the lush, fruit-laden tomato, cucumber, and melon vines in your home garden. Right before you hit the road, harvest a big boxful, both to make this “garden raid” salad and to share with your neighboring campers, perhaps in exchange for a few of their S’moreos (page 138), because balance. Serves 4
If making this summery spread ahead of time, portion it into 4-ounce jelly jars, top each with a splash of olive oil to prevent the pesto from oxidizing, and freeze for future uses great and small. Makes about 2 cups
Purée the basil, garlic, Parmesan, pine nuts, olive oil, salt, and pepper in a food processor until smooth. Transfer to a 1-pint Mason jar, top with a thin layer of olive oil, and refrigerate.
The English call it roast beef, but no matter what it's called, the prime rib—the king of steak dinners—is still a crowd-pleaser and a juicy, rich, favorite for chefs everywhere. But did you know you could cook this masterful dish rotisserie style? That's right! In fact, this way of cooking prime rib was so important to the British that in the sixteenth century, a special breed of dog was developed just for the purpose of turning the rotisserie spit using a treadmill!
Prime rib is delicious when cooked in the oven, but cooked on the wood fire rotisserie, it becomes a whole new dish. And, add in Steven Raichlen's smooth Horseradish Cream sauce for an extra flavorful kick, and it's nothing short of incredible. All you'll need is a grill with a rotisserie, a prime rib roast, and a few other ingredients. Check out Raichlen's post for full ingredients and directions here.
You can have your cake and eat it in an orange, too, with this posh twist on a strange and wonderful camping classic that generally calls for boxed cake mix (hey, we won’t judge). Baking time will vary depending on the heat of the coals and how big your oranges are, so check one for doneness before pulling the whole gang off the heat. Makes 4
Fri, 02 Nov 2018 - Recipes & food
From appetizers to side dishes to the main course, this Thanksgiving feast is sure to delight guestsRead more