Fresh Every Day: More Great Recipes from Foster's Market

Overview

Fresh. Flavorful. Unpretentious. Food this good doesn’t need much of an introduction, and the inspired, down-home fare served at Foster’s Market speaks for itself . . . and keeps the locals coming back day after day.

In Fresh Every Day, Sara Foster continues the tradition of soulful, seasonally inspired cooking, with more than two hundred of the New Southern recipes made famous at her eponymous markets. She adapts the skills and secrets of a successful professional kitchen for ...

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Overview

Fresh. Flavorful. Unpretentious. Food this good doesn’t need much of an introduction, and the inspired, down-home fare served at Foster’s Market speaks for itself . . . and keeps the locals coming back day after day.

In Fresh Every Day, Sara Foster continues the tradition of soulful, seasonally inspired cooking, with more than two hundred of the New Southern recipes made famous at her eponymous markets. She adapts the skills and secrets of a successful professional kitchen for dishes and flavors that speak to the way we really cook at home, from slow-cooked stews and roasted chicken to burgers and salad meals born of leftovers. No elaborate techniques or esoteric ingredients here—just good home cooking elevated to company fare. Cornbread Panzanella with Avocado. Pan-Roasted Halibut with Cherry Tomatoes and Butternut Squash. Fall Off the Bone Baby Back Ribs. Molasses Sweet Potato Pie. “Take these recipes,” Sara invites, “take everything you know and feel about food, and have fun cooking.”

A cookbook for all seasons bursting with recipes easy enough for any day of the week, Fresh Every Day brings new meaning to comfort food.

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Editorial Reviews

From Barnes & Noble
Sara Foster's 2003 SEBA Award–winning Foster's Market Cookbook spotlighted simple, casually elegant fare. Fresh Every Day, its follow-up, shows how home cooking featuring seasonal ingredients can be flexible and fast. The book contains more than 200 recipes and dozens of valuable tips on "thinking outside the recipe" and imaginatively reinventing leftovers.
From the Publisher
“Sara Foster is the rarest cook I know. She has a sensible, down-to-earth approach that eludes others. She understands good food. More important, she knows intuitively how to create dishes to please the widest audience imaginable. I love her style, which is graceful and homespun at the same time. She has taught me that great food really is in the details.” —Jonathan Waxman
Publishers Weekly
This follow-up to The Foster's Market Cookbook offers new simple, spruced-up recipes from the author's North Carolina gourmet takeout shops. In the tradition of Martha Stewart, with whom Foster coauthored the previous book and worked as a chef in the '80s, the effortlessly elegant food also reflects Foster's Southern background, with its prevalence of sweet potatoes, cornmeal and black-eyed peas. Flavorful marinades, fresh herbs and seasonal ingredients maximize taste for quick meals on the grill or hands-off roasts. Numerous salsas and sides enliven each plate, and alternatives "for all seasons" to standards, like Twice-Baked Potatoes, Rice Pilaf, and Sauteed Shrimp, provide year-round variety. Desserts are unfussy crowd-pleasers such as Mom's Apple Cobbler with Buttermilk Biscuit Topping, and Individual Chocolate Pudding Cakes. Sidebars on "Basics" and "Tricks of My Trade" share tips on techniques, shortcuts and gadgets. Busy cooks will learn to love leftovers when delicious Slow-Roasted Pork Shoulder is transformed into spicy Green Chili, and Skillet Cornbread becomes rustic Panzanella, an Italian bread salad. This is homey, American food with a kick, sure to appeal to cooks in search of easy ways to revitalize their repertoire. 160 color photos. (May 24) Copyright 2005 Reed Business Information.
Library Journal
Foster's Market is a busy gourmet market-cafe in Durham, NC, with a second branch in Chapel Hill. Like the author's first cookbook, The Foster's Market Cookbook, her new one presents sophisticated but simple recipes in an attractive format, with full-page color photographs of many of the dishes. The previous title showcased recipes from the market; this time, Foster focuses on her favorite dishes to cook at home, some of them easier versions of market specialties. The very reader-friendly text also includes "Tricks of the Trade"-tips and hints for streamlining preparation-along with notes on how to "Think Outside the Recipe," suggestions for seasonal variation and other adaptations. Like Foster's popular first book, this will also appeal to Ina Garten's (The Barefoot Contessa) many fans. For most collections. Copyright 2005 Reed Business Information.
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Product Details

  • ISBN-13: 9781400052851
  • Publisher: Crown Publishing Group
  • Publication date: 5/24/2005
  • Pages: 288
  • Sales rank: 640,060
  • Product dimensions: 8.41 (w) x 10.33 (h) x 0.87 (d)

Meet the Author

Sara Foster is the founder and owner of Foster’s Market, the cheerful, country-style market/cafés in Durham and Chapel Hill, North Carolina. Author of The Foster’s Market Cookbook and a contributing food editor for Cottage Living magazine, Sara previously worked as a chef for Martha Stewart’s catering company. Sara and her husband, Peter Sellers, live on a farm outside of Durham.

Carolynn Carreño writes for Saveur and the Los Angeles Times and has coauthored several cookbooks, including Once Upon a Tart and 100 Ways to Be Pasta.

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Read an Excerpt

Pan-Seared Red Snapper with Fresh Butter Beans, Tomatoes, and Corn
This is probably my favorite fish dish to make in the summer, when fresh shell beans, corn, and tomatoes are at all the farmers markets.

Serves 4
4 red snapper fillets, cut 1⁄2 inch thick (about 6 ounces each), skin on
3 tablespoons olive oil
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
10 basil leaves, cut into thin strips
1 tablespoon unsalted butter
1 cup dry white wine
1 cup fresh shelled or frozen butter beans
1 tomato, cored and chopped
Kernels from 2 ears fresh corn (about 1 cup)
1 lime, quartered

1. Rinse the snapper fillets under cool water and pat dry with paper towels. Place the fillets, skin side down, on your work surface and rub with 1 tablespoon of the olive oil. Season with salt and pepper and press the basil strips into the flesh side of the fillets.

2. Heat the remaining 2 tablespoons olive oil and the butter in a large nonstick skillet over medium-high until the oil starts to sizzle. Place the fillets in the skillet, skin side down, and saute for about 3 minutes, until the skin side is crisp. Turn and saute the fish about 1 minute longer, until the undersides are light brown. Pour the wine into the skillet, reduce the heat, cover, and simmer for about 1 minute longer, or until it is opaque and tender and flaky when pierced with the tip of a sharp knife.

3. Remove the skin from the fillets and transfer the fillets, skinned side down, to a serving platter; cover loosely with foil to keep warm.

4. Add the beans, tomato, and corn to the pan you cooked the fish in and simmer for 3 to 5 minutes, until the beans are crisp-tender. Add the remaining basil and additional salt and pepper to taste and spoon the succotash over and around the red snapper fillets. Serve immediately with the lime wedges.

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