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Beth Hensperger

Beth Hensperger
Did you know?

Beth is the author of a series of books with the title Not Your Mother’s _____. She intends to reach the generations of home cooks who may not have learned to cook from their mothers or who may not have liked what their mothers cooked.

Beth Hensperger
Beth's Featured Recipe
Spelt Bread

Click here for recipe

 

Beth Hensperger is a cookbook author, newspaper columnist and caterer living in the San Francisco Bay area. She has written 18 cookbooks, including The Bread Bible, which won a James Beard Award.

 

Beth is a columnist for the San Jose Mercury News, writing about subjects as diverse as Scottish shortbread, fresh grape coffee cake, and almond shortbread baked in the microwave.  

 

Her books include Not Your Mother’s Weeknight Cooking, Not Your Mother’s Slow Cooker Cookbook, Not Your Mother’s Slow Cooker Family Favorites, The Best Quick Breads, The Ultimate Rice Cooker Cookbook, and The Gourmet Potluck.

 

Beth owns a catering business — something to keep her busy when she is not writing! 

Website: http://bethhensperger.com/

 

 

Latest Recipes

Slow-Baked Macaroni and Cheese

I love old-fashioned pasta tubes in a rich cheesy sauce, and this version, made with fontina cheese, is my favorite. While commercial ma...

(1 Votes)

Spaetzle Dumplings

Soft spaetzle dumplings, little sparrows, are served as a side dish like noodles or rice and are delicious with all types of beef, veal...

(1 Votes)

Spelt Bread

Spelt is the natural offspring of durum wheat, and was once a common Mediterranean weed, it was the primary wheat used during the roman e...

(1 Votes)

Toasted Coconut Bread

A whole coconut is just the kernel of the fruit that grows on the most common tree in the tropics. The inside if the coco nut starts out ...

(1 Votes)

Mexican Chocolate Bread

Southwestern and Mexican bakers have a special love of spices. Even their chocolate contains hints of cinnamon, coffee, and orange. Somet...

(1 Votes)

Rosemary-Golden Raisin Bread

I go wild for this bread, even though at one time I didnt like rosemary in bread. A small amount of rosemary, never more, adds just a hi...

(1 Votes)

Parmesan Nut Bread

Parmesan is one of the great cheeses of the world, the essence of Italian food. It is made only from April to November, when the cows can...

(1 Votes)

Turkey Thighs, Acorn Squash, and Apples

There are never enough wonderful ways to cook the myriad of winter squash that are available. Here is an easy winter one-pot meal that fi...

(1 Votes)

Braised Pork Chops with Turnips and Apples

This is an excellent French-style dish combining pork with turnips and apples, especially suited to fall and winter dining pleasure. Serv...

(1 Votes)

Lamb Stew with Peanut Sauce

There is a little-known cookbook that I love, titled The Supermarket Epicure, by Joanna Preuss (William Morrow, 1988). I first read some ...

(1 Votes)

Merlot Beef Ragout

Here is a wonderfully classic beef stew adapted from a recipe simply called Beef en Casserole, which was once on the menu at the now-defu...

(1 Votes)

Maple Oatmeal with Dried Fruit and Sweet Spices

Here is another fabulous overnight oatmeal made with steel-cut oats. It is strong on the spice, so cut back to ½ teaspoon if you would li...

(1 Votes)

Old-Fashioned Black Bean Soup

Whereas black bean chili is a stick-to-your-ribs thick bean stew, black bean soup, made from scratch, is quite a bit thinner in consisten...

(1 Votes)

The Easiest French Onion Soup

Beth’s mom’s neighbor was raving about her favorite onion soup. When we got the recipe, one she clipped from her local newspaper, we had ...

(1 Votes)

Ratatouille

Ratatouille, a regional vegetable stew from Provence, is summer incarnate to us. When Beth taught French cooking out of her minute apartm...

(1 Votes)

Quick Teriyaki Chicken

Of course, this title is a play on words. If you really want quick teriyaki chicken, you should make it on the stove. If you want “quick”...

(1 Votes)

Beef Ragoût

Here is another wonderful beef stew. For the red wine, use a Chianti or Zinfandel for character. Be sure to brown the meat for the best f...

(1 Votes)

Lamb Goulash au Blanc

With spring lamb coming into the markets and fresh lemons still on the trees in California, this is a great recipe for end-of-winter dini...

(1 Votes)

Chicken and Shrimp Jambalaya

Jambalaya is a hallmark of regional Creole cooking and there must be a version for every restaurant in New Orleans. It is a complex one-p...

(1 Votes)

Chocolate Peanut Butter Pudding Cake

This is one of the oldest cooker desserts circulating and could be nicknamed Chocolate Goober Pudding Cake. The mixture is cooked directl...

(1 Votes)

Indian Pudding

When Beth was growing up in the 1950s, every night there was a planned dessert, which was how she got her start in cooking. Nothing fancy...

(1 Votes)

English Muffins

English muffins really should be named American muffins, as they are the pure Yankee offshoot of the griddle-baked Celtic crumpet and ban...

(1 Votes)

Egg Pasta

Egg pasta is excellent with all sorts of fresh or cooked sauces—like ragù, marinara, bolognese, pesto, white clam sauce, cream sauces—and...

(1 Votes)

Whole Wheat Basil Bread

Basil is an herb that is used in religious ceremonies in the Eastern orthodox church but is also part of the daily cuisine in Mediterrane...

(1 Votes)

Sausage and Pepper Calzone

Calzone means “trouser leg” in Italian, probably a reference to the calzone’s earliest shape, which was elongated like a tube. Calzones, ...

(1 Votes)

Fig Bread

The history of the fig is as old as the history of man. Adam covered himself with a fig leaf in the Garden of Eden, the Romans loved the ...

(1 Votes)

Hot Crab Supreme

This warm crab dip is rich and decadent, the perfect party food. Serve it directly from the slow cooker insert with cubes of French bread...

(1 Votes)

Mulled Cider with Cardamom and Saffron

This is a festive cider to brighten fall and winter gatherings. And it is simplicity itself, with nothing to squeeze or chop! It sounds a...

(1 Votes)

Chicken with Glazed Walnuts and Grand Mariner

This recipe is from Julie’s friend Batia Rabec, a fabulous home cook and dedicated slow cooker user. Batia loves to entertain and, in her...

(1 Votes)

Glazed Walnuts

These are a flavorful addition to Chicken with Glazed Walnuts, and they are wonderful as a salad topping or as a snack with drinks.

(1 Votes)

Garlic and Lime Chicken Wings with Chipotle Mayonnaise

This is adapted from a recipe from one of our favorite cooking magazines, Cooking Pleasures. It is a different type of marinade for wings...

(1 Votes)

Barbacoa

Beth’s friend Laura Quemada sent this recipe from her mother. “Here’s a recipe for barbacoa my mom gave me. It translates into ’BBQ’ in S...

(1 Votes)

Our Basic KC Barbecue Sauce

Here is a simple version of Kansas City–style sauce—tomatoey, tangy, thick, pungent, and sweet—similar to bottled sauces in the store. We...

(1 Votes)

Jan’s Tuscan Meatloaf with Roasted Red Potatoes

We love meatloaf in all of its infinite varieties. Here it is studded with flavorful fennel seeds and topped with butter-tossed potatoes....

(1 Votes)

Chipotle and Orange Pork Ribs

There is something elusive and downright deliciously satisfying about the combination of chiles and pork; they are a natural flavor match...

(1 Votes)

White Chocolate Pina Colada Fondue

This white fondue has all the flavors of the fun tropical drink it is named after. Be sure to get high-quality white chocolate; the less ...

(1 Votes)

Slow Cooker Turkey Chili Mac

Some people just go crazy for chili mac. You can leave out the corn and olives if you like it plain, but they make this chili really tast...

(1 Votes)

Chicken Broth

Homemade chicken broth is a delight, and once you try it, you may view it as an essential ingredient in soups, risottos, and stews. This ...

(1 Votes)

Red Curry Chicken Braised in Coconut Milk

Chicken braised in coconut milk is a staple in Indonesian and Malay tropical cuisines. I just adore dried mango, and here is a wonderful ...

(1 Votes)

Jerked Chicken Drumsticks

Drumsticks are as delicious as thighs, and braising tenderizes drumsticks like no other type of cooking, so I like to find a variety of r...

(1 Votes)
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