Coleslaw, bbq primer, from a top pitmaster, for March 16-22, 2018

  In the Salon this week  

Banana jam    Make your own cookbook with tested recipes    Roast Chicken in 30 min    Celeb chef cookbooks    Title recipe   How long should you marinate    Resource links


Newsy, schmoozy stuff for cooks 

  Just how many times can we make banana bread when those nannos start getting really ripe. How about this instead? Banana Jam! The creator on Food 52 says you can treat it like canning, but she just stores it in a jar in the fridge. Recipe

  Well this could be fun. America’s Test Kitchen is offering the chance to create a customized cookbook of their editors’ all-time favorite recipes. Take your choice from, e.g., Party Appetizers, More Cheese Please, and The Cookie Jar. If you want to make it as a gift, you can add a personal note on the dedication page. Details

  Roast Chicken in 30 minutes??? You can do it. “Real Simple” shows you how. Method

  CS Marketplace Spotlight

Do you have a favorite celebrity chef?

We are familiar with a good number of these high profile kitchen masters from tv, cookbooks, and food festivals. Want to see how they make some of those signature recipes?

It’s nice for us home cooks that so many of these folks share recipes in these various venues. And especially in the cookbooks, where you may well find in addition to recipes valuable tips, techniques, recommendations for utensils and appliances, glossary, sources, pix of final dishes and more.

Chances are quite good that you’ll find cookbooks for most of these notable chefs in our listing. Who’s your fave – Giada, Daniel Boulud, Thomas Keller, Wolfgang Puck, Anne Burrell, Rick Bayless, Buddy Valastro, Alice Waters, Guy Fieri, Gordon Ramsay? They’re all there along with 50+ others.

Celeb chef cookbooks   CS Marketplace

  Featured Recipe

The tome entitled “Franklin Barbecue” though it does include a few recipes, is not really in the classic sense a cookbook. What it is, rather, is like a master course in q – with chapters on the smoker, wood, fire, smoke, and most of all the meat – from one of the very top pitmasters in the U.S, Aaron Franklin.

Folks may know him from his Austin restaurant of the same name, his PBS show “BBQ with Franklin,” or from his appearances at various food fests. While meat is the star here, he also does address sauces and sides, and that’s where we’ll find recipes in his book . . . like this one, a classic bbq side that gets an extra kick from two vinegars and dry mustard.


Makes about 2 cups

From “Franklin BBQ” cookbook

About 2 cups shredded cabbage mix

1 T kosher salt

1/4 c sour cream

2 T mayo

2 T cider vinegar

2 T rice vinegar

2 1/4 t coarse black pepper

1 1/2 t dry mustard powder

Place the cabbage in a colander or strainer and sprinkle with salt. Let sit and exude some of the juice while you prepare the dressing. In a large bowl, stir together remaining ingredients.

Blot away any excess moisture from the cabbage with a towel, then transfer to the bowl containing the dressing and toss to combine. Cover and refrigerate until ready to serve. Serve cold.

Notes  The cabbage mix can really be your choice, any combo of green cabbage, red cabbage, carrot, onion, even radishes. Texas slaw typically does not include sweetener – if that’s a bit too tart for you, feel free to skip the authenticity and add a little sugar or honey.

“Franklin Barbecue” the book 

4 1/2 stars on Amazon, hardcover $18.99 {list $29.99}, Kindle $14.99, Prime Eligible

BBQ with Franklin the videos  Franklin Barbecue the restaurant


Did you know this? Most meats really don’t need to be marinated for a long time. The newsletter Basically, hosted by “Bon Appetit,” tells the tale. You might also be surprised by what they describe as the purpose of a marinade. And while you’re on that page it’s likely a window will pop up offering to deliver these kinds of tips right to your email box. Learn

Cook with passion and a party spirit, whether for a crew, or for two, or just for you