There are more than seventy-five recipes for delicious meals to prepare with love--meals that will satisfy the heart and soul as well as the palate.
Kitchen suppers are meals that sometimes--but don't have to--take place in the kitchen. Always cooked with ease and love, they can be shared with family and friends--or sometimes eaten by yourself.
Alison Becker Hurt owns and runs three of the most respected and popular restaurants in the New York area--Alison on Dominick Street in Manhattan, Alison by the Beach in Sagaponack, and Alison in the Inn at Quogue, Long Island--all bearing her name. But "restaurant food" is not what she cooks at home, and not what Kitchen Suppers is all about. As Alison puts it, kitchen suppers "are never perfect--and yet they are perfect in their imperfection."
In these pages, she shares not only the recipes for but also the stories behind meals that are uncomplicated in spirit, if not always in creation. Here you will find sizzling roasts--from chicken to lamb to duck to beef, cooked with everything from figs to fennel to baby artichokes; aromatic one-pot meals like Lamb Shepherd's Pie, Braised Short Ribs with Acorn Squash Purée, and Duck Stew with Prunes and Apricots; soups, salads, and starters for every season; and homey, yummy desserts such as Alison's favorite, Tarte Tatin, and Dark Chocolate Cake with Almonds and Orange, which, she says, she first made in junior high school.
Along with providing the recipes for preparing your own kitchen suppers, Alison also explains the philosophy behind her style of cooking and entertaining: You should never have to run back to the market for a forgotten ingredient, because there is almost always a substitute in the cupboard; and you should never be afraid to use a clean but stained tablecloth, because the stains are memories of good meals shared with joy.
Kitchen suppers are meals that sometimes--but don't have to--take place in the kitchen. Always cooked with ease and love, they can be shared with family and friends--or sometimes eaten by yourself.
Alison Becker Hurt owns and runs three of the most respected and popular restaurants in the New York area--Alison on Dominick Street in Manhattan, Alison by the Beach in Sagaponack, and Alison in the Inn at Quogue, Long Island--all bearing her name. But "restaurant food" is not what she cooks at home, and not what Kitchen Suppers is all about. As Alison puts it, kitchen suppers "are never perfect--and yet they are perfect in their imperfection."
In these pages, she shares not only the recipes for but also the stories behind meals that are uncomplicated in spirit, if not always in creation. Here you will find sizzling roasts--from chicken to lamb to duck to beef, cooked with everything from figs to fennel to baby artichokes; aromatic one-pot meals like Lamb Shepherd's Pie, Braised Short Ribs with Acorn Squash Purée, and Duck Stew with Prunes and Apricots; soups, salads, and starters for every season; and homey, yummy desserts such as Alison's favorite, Tarte Tatin, and Dark Chocolate Cake with Almonds and Orange, which, she says, she first made in junior high school.
Along with providing the recipes for preparing your own kitchen suppers, Alison also explains the philosophy behind her style of cooking and entertaining: You should never have to run back to the market for a forgotten ingredient, because there is almost always a substitute in the cupboard; and you should never be afraid to use a clean but stained tablecloth, because the stains are memories of good meals shared with joy.
