The cookbook that Top Chef fans have been waiting for, from the celebrated judge who makes delicious food and inspired cooking accessible for home cooks.
Gail Simmons is a beloved figure in the food world who has been a popular judge on Top Chef, the number-one rated food show on cable television since its inception. In Bringing It Home, Simmons shares her best recipes and food experiences. From her travels, exploring global flavors and keeping detailed diaries, to her Top Chef culinary adventures with the world’s most notable chefs, she is always asking: “How can I bring this dish home to my own kitchen?” Her goal is to make fabulous recipes using accessible ingredients and smart, simple cooking techniques for successful family meals and easy entertaining.
From Bloody Mary Eggs to Christmas Brisket Fried Rice; from Summer Vegetable Salad with Charred Lime Vinaigrette to Banana-Cardamom Upside Down Cake with Salty Caramel, there is a recipe for everyone in the family. Simmons also shares ingredient tips, cooking techniques, and many informative “Snippets,” as well as personal and behind-the-scenes stories that will appeal to fans and food lovers everywhere.
The Shrimp & Grapefruit Salad is a new favorite. The shrimp picks up a nice subtle lemongrass flavor from the poaching broth, the dressing is a complex mix of bright citrus, salty fish sauce, and a hint of spice. Each ingredient holds up on its own but plays an important role; coming together in perfect harmony.
Since making this dish I've riffed on the grapefruit + avocado salad quite a few times, it never disappionts!
Nutty and satisfying. I used kale instead of mustard or dandelion greens since that’s what I had, it worked great. Pro tip: don’t get distracted and let your seeds burn 😬, although it’s really tasty anyway.
This is a hearty, satisfying dish full of familiar flavors I’d be happy to have any time of day.
There’s a lot to love about this pancake -light and fluffy, a just right amount of shrimp. Unfortunately for me the flavor fell flat, it tasted very one note to me—salty (plus a little burnt, I think I cooked it a tad too high on the stove). Despite that I’d make it again but a little lower and slower, and I might drop the soy sauce from the dipping sauce and even cut some of the fish sauce in the egg mixture.
I miss outdoor grilling in the winter, and though this might help quell some of the winer blues. The racicchio and onion, cooked on a grill plan was great-smelling and tasted delicious. The entire salad comes together beautifully, although I'll caution that this salad is definitely bitter, a bit too much for my tastes. With the leftovers I added some roasted Delicata Squash and pomegranate molasses which sweetened the whole thing up a bit and worked quite well. I suspect you could also go heavier on the grilled onion.
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