Not many cooks can claim Alton Brown as their mentor. As a matter of fact, I think I'm the only one, and that feels pretty darn good to type. Alton has an encyclopedic knowledge of food and cooking...
The Cookstr Weekly
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"Ratatouille, a regional vegetable stew from Provence, is summer incarnate to us. When Beth taught French cooking out of her minute apartment kitchen, the first menu was always ratatouille, a classic salad with vinaigrette, and apple tart. This stew tastes even better the day after it is made, so you might want to plan ahead."
Filet Mignon with Herb-Butter Sauce and Mushrooms
"The 50 percent of Americans who think filet mignon is the best way to say 'I love you' will fall in love with this. The pairing of the filet mignon, beef’s most tender steak, and flavorful herb butter and mushrooms make this special meal the perfect way to capture a moment in time..."
SWEET TOOTH SATISFACTION
Three-Layer Carrot Cake
"Carrot cake is fairly ubiquitous, but this one is a bit above the rank and file. Peanut oil, common in the Deep South, is the shortening and makes for an exceptionally moist cake. The cocoa and the large amount of pecans—another crop of the region—give a greater depth of flavor and more texture too."