5 Ways The Magazine Inspired My Cooking this Summer [Video]

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Jamie Geller
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Check out my inspiration and scroll down to see the video:

1. Dressed Up Sausages

sausage bar

A topping and dipping bar that includes - Fennel-Pepper Relish, Beer Braised Sauerkraut and Roasted Garlic Dijonaise - so my style! Get the issue.

2. How-To Grill Without a Grill

Grilled steaks

So I don't crowd Hubby's space Chef Seth Warsaw provides tips for the Perfect Steak if you don't have a grill or don't want to grill (or your significant other won't let you near his grill). Get the issue.

3. Secret to Tender Steaks (Above Medium!!!)

Crescent Steak can't overcook

Chef Moshe Wendel reveals the best cut and hardest steak to overcook, for those who prefer their steaks above medium. Get the issue.

4. Zipzicle Ice Pop Molds

pops.jpg

Strong, durable, BPA-free. Just fill, zip close, and freeze. (I want a case!) Get the issue.

5. Blow Your Mind Icy Treats

ice pops.jpg

Spices, herbs, chocolate, coffee and nuts are the flavor combos featured in the new book Ice Pops! by Cesar and Nadia Roden (Sterling Epicure, 2015). Thanks to the Cookbook Guide Sneak Peak I'm making Beet & Sour Cream Pops first. Get the issue.

kosher cookbook collage

kosher cookbook collage

Ultimate Cookbook Guide p.18 Get the issue.

BONUS VIDEO!

Watch me leaf through the Summer Issue.