It’s time for the bialy, the cousin to the bagel, to rise and get some of the glory. This easy bialy recipe will impress even your jaded New York friends!
True confession time, I’ve never had a bialy before making this recipe. The underappreciated sibling to the ubiquitious bagel, I was unaware of it’s existence until I came across an article on Bon Appetit’s site praising it as the new King of Carbs in their article on Restaurant trends of 2014. I’m not one to jump on trends but once I started digging into what they were, I was sold. I needed to get ahold of one, or better yet make one myself. Turns out they’re easier to make than bagels because you don’t need to boil them ahead of time, and when filled with onions and seeds, just as good (if not slightly better, depending on your point of view). So it look like my bialy recipe is no going to be in regular rotation here in our home now! (Jump directly to the recipe.)
If you never had a bialy, or aren’t familiar with them, most bialys look and are described as a bagel but without the familiar hole in the middle, instead a depression filled with onions. Of course hardcore bialy fans will disagree and say they are nothing like the bagel, which are boiled and have a shiny crust and dense crumb. My friend Pat claims that as a purist the bialy only has onions and nothing else, but all the recipes I found online, also had poppy seeds and a few sesame seeds as well. I’m a maximalist when it comes to food so I made sure to load mine up with lots of onions, sesame seeds and poppy seeds as well as a generous sprinkling of salt. I may or may not have added a dash of ground black pepper – but don’t tell anyone, as that’s OBVIOUSLY stepping over the line there.
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Of course cookbook week has to end with desserts and baking books. As you all know I love my baking cookbooks. So far this year there have been a few great ones including a number of ice cream cookbooks as well as one from my friend Amanda of I am Baker. And, like previous cookbook reviews here in Cookbook Week, I am giving away a copy of one of the books. At the end of the post read how you can enter to win a copy of Amanda Rettke’s Surprise Inside Cakes, a super fun cookbook that will impress all your friends! [click to continue…]
I’m always thrilled to read cookbooks with a singular perspective in life. Whether it’s the beauty of a hand drawn and designed cookbook like The Forest Feast by Erin Gleeson to Molly Wizenberg’s Delancey book that tells the story of how she built a life with her husband and their acclaimed pizza shop, cookbooks can transport you just as much as a good fiction. I’m always happy to explore someone else’s life through the lens of food. I’m also giving away a copy of Erin Gleeson’s gorgeous The Forest Feast cookbook, details at the bottom of this post. [click to continue…]
I’m often drawn to specific cookbooks for their particular aesthetic and/or design. Whether it’s the stunning photography, the design of the interior or just the way the author creates his recipes in a unique individual way, cookbooks nowadays are more than just a collection of recipes. This collection of cookbooks typifies exactly what I love in contemporary cookbooks from the gorgeous aesthetic of Sweet Paul in his book Eat & Make to the luscious photos in The Flavour Principle to the infographic style of Michael Ruhlman’s Egg.
Stick around to the end of this post as well for a chance to win a copy of Josey Baker Bread, a beautiful cookbook from an individual who’s enthusiasm for baking bread shines through and is positively infectious.[This giveawy is closed and over!] [click to continue…]
After taking a trip around the world in yesterday five different cookbooks, today’s post features an eclectic mix of American based cuisine. Ranging from the critically acclaimed chef Marc Forgione to the down home cooking of Lisa Fain and her Homesick Texan’s Family Table cookbook each cookbooks has a mix of various different approaches to cooking and subject matter.
At the end of this post there are instructions on how you can win the Marc Forgione cookbook, generously supplied by Houghton Mifflin Harcourt.[This giveaway is over!] [click to continue…]