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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About the Author
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.
Read an Excerpt
Fresh Every DayMore Great Recipes from Foster's Market
By Sara Foster
Clarkson PotterCopyright © 2005 Sara Foster with Carolynn Carreno
All right reserved.
Chapter OnePan-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.
Excerpted from Fresh Every Day by Sara Foster Copyright © 2005 by Sara Foster with Carolynn Carreno. Excerpted by permission.
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What People are Saying About This
“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
Most Helpful Customer Reviews
Fresh Every Day is a fairly straightforward cookbook of favorites from Foster¿s Market, adapted for home cooking. I really appreciate the numerous tips, shortcuts and variations that Foster provides for her recipes. My favorite chapters are ¿Breakfast for Anytime,¿ ¿Simple Soups,¿ ¿Seasonal Salads and Salad Meals¿ and ¿Seasonal Sides¿; I think the chapter titles say it all.
Great recipes. I love this restaurant in Durham and Chapel Hill. The recipes are wonderful and I like how she changes it for different seasons