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Whether a dish includes an aromatic blend of cinnamon, cardamom and cloves, or something fiery like chile flakes or ginger, the depth of flavor that spices can achieve is what I look for when dreaming up romantic meals. Thus, when I started pondering the perfect February cookbook of the month, with Valentine’s Day on the horizon, I was looking for something spicy. As soon as I noticed Mother Tongue on the shelf, I knew it was the one. Written by food journalist Gurdeep Loyal, the book is packed with great info about how to play with flavor combinations, and the first set of recipes is for a series of complex, aromatic spice blends. Loyal follows that chapter with a bunch of fun snacks, from Tikka Tempura Shrimp to Pita with Pistachio, Coriander & Green Chili Dip to Sticky Treacle & Kokum Chicken Lollipops. https://www.cranandrose.com/blog-1/nordic-cookbook monthly 0.5 2026-02-10 https://images.squarespace-cdn.com/content/v1/67f51b5a55c1f0754d11ca5d/9a8e4467-acd3-404b-9e3e-65344d0b8de1/Image+3.jpeg Blog - The Nordic Cook Book by Magnus Nilsson - When I was a little girl, my family celebrated St. Lucia’s day on December 13, approximately halfway between starting the countdown to Christmas on our Advent calendars, and being allowed to open our presents. We attended an evening mass that including a ceremony honoring the martyr, and once at home, risked conflagrations by attaching lit candles to our Christmas tree. We also ate traditional Scandinavian St. Lucia’s day foods: saffron buns and gingerbread cookies. Why Scandinavian? Although St. Lucia was from Syracuse, Italy, her feast day is widely celebrated in Northern Europe, perhaps because of her association with light in the face of long arctic winters. This echo from my past is why thoughts of Christmas send me scurrying to Magnus Nilsson’s Nordic Cook Book looking for festive recipes. A doorstop of a tome, with 768 pages, it’s jam-packed with simple recipes from all of the Nordic countries. This includes 22 pages devoted to herring, a handful of ideas for preparing reindeer, and a whole host of ways to use rye flour. In the back of the volume there’s a pantry stocking section with info on how to make mustards, jams, pickles and fermented beverages. https://www.cranandrose.com/blog-1/turtle-island monthly 0.5 2025-12-16 https://images.squarespace-cdn.com/content/v1/67f51b5a55c1f0754d11ca5d/1763564853862-ACTRX6OML2POP7A8NITH/Image+1.jpeg Blog - Cookbook of the Week: Turtle Island by Sean Sherman - Last week, I was shopping at the renowned Northshire Bookstore in Manchester, Vermont. Typically, when immersed in a well-stocked cookbook collection, I have a hard time deciding which volume (or volumes) to bring home. This time, I only had eyes for Turtle Island. Written by Sean Sherman, founder and chef of the non-profit Minneapolis restaurant, Owamni, along with co-authors Kate Nelson and Kristin Donnelly, the book shares recipes from indigenous peoples as far north as Alaska and as far south as Southern Mexico. To showcase the native foods of these regions, the book leaves out post-colonial ingredients. You won’t find dairy products, cane sugar, chicken or wheat in these pages. https://www.cranandrose.com/blog-1/new-england-heritage monthly 0.5 2025-11-19 https://images.squarespace-cdn.com/content/v1/67f51b5a55c1f0754d11ca5d/598e6ecd-c677-4f0f-964d-9f567c6e14ac/Image.jpeg Blog - Cookbook of the Week: New England Heritage Cookbook by Jean Hewitt - Another tome from my childhood, the New York Times New England Heritage Cookbook graced our bookshelf in Brooklyn, and made the move with us to Vermont… The 1970s volume is organized in classic style, with appetizers and soups at the beginning, seafood and meat dishes thereafter, and desserts following, with a robust collection of miscellaneous recipes (pickles, candies, etc.) at the end. https://www.cranandrose.com/blog-1/splendid-soups monthly 0.5 2025-11-05 https://images.squarespace-cdn.com/content/v1/67f51b5a55c1f0754d11ca5d/d8495f8f-29b4-4382-8c9a-8b471fdb3f78/Image+2.jpeg Blog - Cookbook of the Week: Splendid Soups by James Peterson - It seems like we may be in a golden age of cookbooks. Bookstore shelves are graced by dozens or hundreds of colorful culinary volumes, many published in the two decades, in which regional dishes have been written about by those who grew up eating them rather than by a visitor. Thanks to changing ideas about how recipes ought to be written, and chapters organized, there are all sorts of ways to match your style of cooking to a particular set of copacetic authors. Only cook in the oven on sheet pans? You can. Want to make dinner in 30 minutes? There are whole books on quick cookery. Two of your family members have different food allergies? No problem! As enticing as these shiny new books are, there are plenty of volumes from earlier eras that are worth having in your kitchen… https://www.cranandrose.com/blog-1/greenfeast-nigel-slater monthly 0.5 2025-10-29 https://images.squarespace-cdn.com/content/v1/67f51b5a55c1f0754d11ca5d/3149e6e3-0c98-49a8-bb89-a751d7ff3df9/Image+1.jpeg Blog - Cookbook of the Week: Greenfeast: autumn, winter by Nigel Slater - There’s no denying that it’s autumn, now. Getting out of bed means having chilly toes, and diving into a cozy sweater before putting on water for coffee. The boxes I bring up from the garden are loaded with leeks and winter squash instead of tomatoes and cucumbers, and on weekends, you’ll find me roaming Vermont in search of orchards with the largest selections of heirloom apples. These cool weather ingredients means that my approach to cooking is changing, too. And that’s why I’ve just pulled Nigel Slater’s Greenfeast: autumn, winter off of my bookshelf. I discovered the petite, hardcover book at Beacon Hill Books in Boston last year, and was charmed by its size, the cover photo, and the brief, poetic headnotes. Beneath “Oats, Dried Mulberries, Date Syrup,” it reads: “The solace of porridge. The sweetness of dried fruits.” Below “Artichokes, Winter Roots, Smoked Salt,” “Deep drifts of mash. Toasted, smoky vegetables.” “Drifts of mash” sounds like something that would cause me to slip off a dirt road in my car, or a cover band that plays TV show theme songs, but in actuality, it’s a side dish made from celery root and Jerusalem artichokes slicked with butter and broth. The book continues in this fashion: Short and sweet vegetable dishes made flavorful and cozy with herbs, cream and broth. https://www.cranandrose.com/blog-1/braising-molly-stevens monthly 0.5 2025-10-09 https://images.squarespace-cdn.com/content/v1/67f51b5a55c1f0754d11ca5d/1759404244493-O0ZR5B0YL3QDWS16BEPH/Image.jpeg Blog - Cookbook of the Week: All About Braising by Molly Stevens - It’s an exciting feeling when you learn that somebody you respect and admire is practically your neighbor. When I first began collecting cookbooks, in my early 20s, I acquired a volume on potato cookery called One Potato, Two Potato by Roy Finamore and Molly Stevens. It was a thoughtful, single-subject treatment of one of my favorite foods. A few years later, when I landed a job as the food writer at Burlington, Vermont’s alternative newsweekly, Seven Days, I learned that my boss is friends with Molly, who lives just a single town away from where I grew up. By then, I already owned Molly’s tour de force on my favorite fall and winter cooking method, All About Braising: The Art of Uncomplicated Cooking. What is braising? It’s a method for cooking that typically involves browning food, adding liquid to the cooking vessel, covering it tightly, and slowly, cooking the food at a low temperature which allows it to tenderizes and take on flavor. https://www.cranandrose.com/blog-1/vegetarian-planet monthly 0.5 2025-10-02 https://images.squarespace-cdn.com/content/v1/67f51b5a55c1f0754d11ca5d/1756321713648-VC24XJOCAGON2LFCEUN2/Image.jpeg Blog - Cookbook of the Week: Vegetarian Planet by Didi Emmons - I taught myself to cook from cookbooks as a youngster (see my last post for more about that), and in my early 20s, had my first foray into the professional food world when I got a job at The Fresh Market/Cheese Outlet, a gourmet store in Burlington, Vermont. I was first hired to make gift baskets during the Christmas season, and amused myself by giving each basket a theme. I made collections based on the cuisines of Italy, and others filled with items sourced from France. I made baskets that would have paired perfectly with a reading of Dickens’ A Christmas Carol, and another, more sly, that included marinated fava beans, chianti wine and lamb sausage as an homage to Hannibal Lecter. Once the holidays were over, I picked up a whole host of other tasks, including managing the store’s catalog and mailing list, and for a brief time, working in the kitchen. There, I washed spinach so thoroughly and slowly that it was determined I wasn’t cut out for a culinary life, and I was fired by the kitchen manager. When she herself was ousted, after the store’s proprietary recipes were photocopied in case she tried to abscond with them, I was soon rehired. https://www.cranandrose.com/blog-1/cookbook-of-the-week-an-invitation-to-indian-cooking-by-madhur-jaffrey monthly 0.5 2025-08-21 https://images.squarespace-cdn.com/content/v1/67f51b5a55c1f0754d11ca5d/51010968-f728-460f-88eb-b029a580fd5e/Image+1.jpeg Blog - Cookbook of the Week: An Invitation to Indian Cooking by Madhur Jaffrey - My journey to cooking began in New York City, where I was born to parents who were young and lacked financial means, but had grown up in major metropolitan areas, and enjoyed cuisine from all over the world. Any remaining memories from the time before we moved to rural Vermont, when I was almost six, consist of things I ate in New York. Specifically, I recall wolfing down potato knish on the Brighton Beach boardwalk, savoring lox and cream cheese on bagels, and sampling a variety of dim sum in Chinatown. I can also remember the smell of anise biscotti that had just finished baking, and watching a cashier wrap crisply folded boxes containing cookies and pastries with red and white striped string. After we moved to Danville, Vermont, which then had a population of 1,705 (or maybe we made it, 1,708?), those foods I loved disappeared from my world. In their place, I discovered New England specialties including maple baked beans, cottage pie, no-bake cookies, and sugar-on-snow. Although I came to love these hearty dishes, I still longed for the kind of food we had in the city. And at some point, around the age of eight or nine, I started paging through my mom’s cookbooks. The first one I perused: Madhur Jaffrey’s An Invitation to Indian Cooking, published in 1973. https://www.cranandrose.com/blog-1/cookbook-of-the-week-intuitive-sourdough-baking-by-richard-hart-amp-laurie-woolever monthly 0.5 2025-08-06 https://images.squarespace-cdn.com/content/v1/67f51b5a55c1f0754d11ca5d/27ad79d8-92c4-4b78-9762-6f99c3ba0bf7/Image+3.jpeg Blog - Cookbook of the Week: Intuitive Sourdough Baking by Richard Hart & Laurie Woolever - Both Laurie (the owner of Cran & Rose, not Laurie, the co-author of this book) and I make sourdough bread, but we have different approaches. Laurie keeps a sourdough starter that she feeds and maintains, whereas I make a fresh new “poolish” starter each time I want to bake a loaf. Because she’s got a steady stream of sourdough discard to use up, Laurie, who enjoys baking — especially for friends, family and visitors who drop by the house or the store — plays around with making sourdough versions of biscuits, cookies and all sorts of other delicious treats. https://www.cranandrose.com/blog-1/cookbook-of-the-week-insane-in-the-brine monthly 0.5 2025-07-31 https://images.squarespace-cdn.com/content/v1/67f51b5a55c1f0754d11ca5d/6fb5a3bb-9597-4d31-95a5-aa54f6f27cb1/IMG_6693.jpeg Blog - Cookbook of the Week: Insane in the Brine by Danny Berke - I don’t know about you, but my garden is overflowing with cucumbers. If not your garden, perhaps your favorite farmstead? In any case, I’m here to talk about pickles, and the difference between pickling and fermenting. Pickling involves using vinegar + flavorful herbs, spices and allies (a.k.a. things in the onion/garlic family) to preserve an item. The acidity of the vinegar helps protect the food from spoilage, and the other stuff, such as bay leaves, peppercorns, allspice berries and garlic cloves, make the resulting tangy bites delicious. . https://www.cranandrose.com/blog-1/blog-post-title-two-xtjhm monthly 0.5 2025-07-29 https://images.squarespace-cdn.com/content/v1/67f51b5a55c1f0754d11ca5d/1753291616734-H8UT2DKKEGD14XDNM97M/Image+1.jpg Blog - Cookbook of the Week: Tenderheart by Hetty Liu McKinnon - Tenderheart Cover We’re deep into summer produce season, and if you’re anything like me, you’re trying to figure out new ways to use cucumbers, summer squash, all of the green leafy things, and multicolored heirloom tomatoes. Whether you grow these varied beauties in your garden, acquire them at a farmers’ market, or drop by your local farmstead in search of the summer’s finest (we love to visit the one at Holly Hill Farm), they should be a delight to prepare and serve. Enter Tenderheart. Organized alphabetically by vegetable, from Asian Greens to Zucchini, the book is spacious, personal, and out-of-the-ordinary. On first glance, I noticed that some of the produce pictured isn’t actually perfect: a bunch of kale sags in a vase, bits of brown just out of focus. Slender, vibrant violet eggplants are nicked in places. 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