Thursday, April 30, 2009

Paula Deen's New Cookbook - Signed Addition Available for a Limited Time

Paula Deen's New Cookbook - Signed Addition Available for a Limited Time
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Pre-Order Now - Available for a Limited Time Only: Signed (Bookplated) Edition of The Deen Family Cookbook Pre-Order Now - Available for a Limited Time Only: Signed (Bookplated) Edition of The Deen Family Cookbook
Nothing is more important to Paula Deen than family. The old-fashioned Southern recipes that have made her famous were passed down from her Mom and her aunts. The Deen Family shares their favorite recipes for English pea salad, bean salad and special pimento cheese as well as some tried and true southern sweets like red velvet cupcakes and strawberry cake. Beautiful four-color photographs throughout include food shots, Southern "lifestyle" photos, and family pictures. Pre-Order Now - Available for a Limited Time Only: Signed (Bookplated) Edition of The Deen Family Cookbook
Order Now for Only $16.38 Pre-Order Now - Available for a Limited Time Only: Signed (Bookplated) Edition of The Deen Family Cookbook
Save $20 on Paula Deen Signature Cast Iron Cookware Save $20 on Paula Deen Signature Cast Iron Cookware
Today is the last day to save $20 by mail-in rebate
on select Paula Deen Signature Cast Iron Cookware.
Save $20 on Paula Deen Signature Cast Iron Cookware
Paula Deen Signature Cast Iron Cookware Paula Deen Signature Cast Iron Cookware Paula Deen Signature Cast Iron Cookware
Paula Deen Cast Iron 10-in. Skillet with Pouring Spout $49.95 $29.95 after rebate! Paula Deen Cast Iron 3.5-qt. Covered Casserole $69.95 $49.95 after rebate! Paula Deen Cast Iron Double Burner Reversible Grill/Griddle $89.95 $69.95 after rebate!
Paula Deen Cast Iron
10-in. Skillet with Pouring Spout

$49.95  $29.95 after rebate!
Paula Deen Cast Iron
3.5-qt. Covered Casserole

$69.95  $49.95 after rebate!
Paula Deen Cast Iron Double Burner Reversible Grill/Griddle
$89.95  $69.95 after rebate!
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Our Cinco de Mayo Menu

When I went to Tepoztlán, Mexico (before the recent flu epidemic), for an episode of Gourmet's new TV show about cooking schools around the world, I learned an enormous amount from native cooks. They showed me how to grind masa to make handmade tortillas and fabulous tamales. But the real revelation was the joy of nopales. Harvesting my own, I gained a new respect for this completely delicious cactus paddle, which can be made into a refreshing drink or prepared in dozens of different ways, becoming appealingly crunchy or extremely tender. Few people are traveling to Mexico at the moment, so why not celebrate Cinco de Mayo by cooking some festive Mexican food at home?

FIESTA FAVORITES:

BEER MARGARITAS
MEXICAN CHOCOLATE ICE CREAM
CHILE PEANUTS
TURKEY NACHOS
OAXACAN EGGPLANT SPREAD
CHICKEN TOSTADAS








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 APRIL 30, 2009
ADD TO YOUR CAST-IRON COLLECTION

Whether you're toasting dried chiles or corn tortillas or browning an onion for a homemade salsa, using a low-edged comal instead of a skillet makes the job much easier. But don't save it just for your Mexican recipes: This cast-iron version is shaped much like a griddle and will produce a batch of flapjacks as perfectly as it will cook the ingredients for mole sauce.

FRUIT BY THE GLASS

The Battle of Puebla, fought between Mexican and French forces on May 5, 1862, was hardly decisive, so perhaps it's not surprising that the holiday commemorating it (known simply by its date, Cinco de Mayo) is bigger here than it is in Mexico. Consider it the unofficial start of summer. And there's nothing more refreshing on a hot day than an agua fresca. Save your melon seeds for Melon Seed Agua Fresca, try a Cucumber Cooler, or pick up some frozen tamarind paste for a classic Agua de Tamarindo.

OUR LONG LOVE AFFAIR WITH MEXICAN FOOD

It was fairly recently that salsa overtook ketchup as America's number one condiment, but we've been enamored of Mexican cuisine and culture for decades. South-of-the-border travel became trendy in the late 1940s, when longtime Gourmet contributor Ruth Harkness began her fascinating "Mexican Mornings" series. And a few years later, the adventurous Clementine Paddleford (pictured), one of the godmothers of modern food writing, introduced us to tamales and enchiladas. These days, we're just as excited about cuisine from regions like Sonora and Oaxaca, and we're doing classics with a twist, like guacamole with pear and pomegranate seeds.

FEATURED AT GOURMET.COM

FAVORITE COCKTAILS FROM THE 1940S
RUTH GOES UNDERCOVER
THE BEGINNING OF MINT JULEP SEASON
TRASH FISH WITHOUT THE TRASHINESS
BAKING FOR BAGHDAD
EXTREME FRUGALITY: MEET THE CARTERS


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