Molly Stevens Cooks : Reviews

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A Vermont Picnic: A Meal to Celebrate Local Bounty. Eating Well , August 2008, page 60 - 67. Summertime recipes include: Haymaker’s Ginger Switchel, Bean & Tomato Salad with Honey Vinaigrette, Country Potato Salad, Cheddar Cornmeal Biscuits with Chives, Maple-Mustard Baked Chicken, and Blueberry Tart with Walnut Crust.
Bon Appetit, April 2008. "Cooking Out of the Box". Fresh, local, seasonal. Everybody's doing it, most of us by shopping at farmers' markets, and some by taking advantage of the abundance of each season: by subscribing to a CSA (Community Supported Agriculture) program. But no matter where you are in the country this spring and no matter where you shop, there will be a generous supply of the season's most iconic ingredients—carrots, asparagus, artichokes, and greens. Here are 16 fresh ideas for what to make with them, including: Asparagus-Ricotta Tart with Comte Cheese, Roasted Sesame-and Panko-Coated Asparagus with Soy-Ginger Drizzle, Pan-Roasted Asparagus with Thyme, Fish Fillets in Parchment with Asparagus and Orange, Stuffed Artichokes with Capers and Pecorino Cheese, Artichoke and Mushroom Frittata, Artichoke and Parmesan Risotto, Beef and Carrot Stew with Dark Beer, Steamed Carrots and Mint, Spicy Stir Fried Chicken and Greens with Peanuts Skillet Greens with Cumin and Tomatoes, and more.

Fine Cooking, February/March 2008. "Red, White & Purple" - Small, colorful potato varieties are surprisingly versatile—try three delicious recipes to learn how best to cook them. The recipes are: Roasted Baby Red, White & Purple Potatoes with Rosemary, Fennel & Garlic; Braised Fingerling Potatoes with Thyme & Butter (photo at left); and Baby Yukon Potato Salad with Shallots, Chives, Bacon & Lemon Vinaigrette.
Saveur, December 2007, "King Of The Feast". Generous, succulent roasts have long reigned supreme at the holiday table, and their enduring appeal begins with the elemental pleasures of cooking and carving. Find the story of my father's famous prime rib along with a brief history or roasting and some of my favorite recipes, including Crisp Roast Pork , Prime Rib, Striped Bass with Salsa Verde and Roast Leg of Lamb with Potato-Fennel Gratin. (BTW, the roast chicken recipe included was contributed by Saveur staffers and is not one of my recipes.)
A Christmas Story in the December 2007 issue of Bon Appétit, It's delicious and festive from beginning to end, with a classic roast beef tenderloin in the starring role. Recipes include: Smoked Trout Rillettes with Radishes and Celery, Wild Mushroom Ragout on Crispy Polenta with Comte Cheese , Roast Beef Tenderloin with Port Sauce, Green Beans with Sage and Pancetta , Mustard-Roasted Potatoes, Dark Chocolate Tart with Gingersnap Crust.
Even the most enthusiastic cook occasionally balks at the prospect of preparing an elaborate holiday meal. When this happens to me, I respond by firing up the oven for one of my "Quick Prep, Easy Roasts". Check out the Quick & Delicious section in the December 2007 issue of Fine Cooking for seven easy holiday roasting recipes - each quick enough for a weeknight supper. That's the Fennel & Rosemary Beef Tenderloin on the cover. Or try the Orange-Roasted Salmon which is ready in less than 20 minutes.
Bon Appetit, November 2997. As part of the Bon Appetit Ultimate Thanksgiving Guide, check out my vegetable recipes. They're the colorful, inventive touch that truly makes it a feast. The only problem? Choosing which of these eight tempting recipes to serve. Recipes include: Brussels Sprout Hash with Caramelized Shallots, Butternut Squash Gratin with Goat Cheese and Hazelnuts, Port-Roasted Chestnuts with Grapes, Smashed Rutabagas with Ginger-Roasted Pears, Lemon-Roasted Green Beans with Marcona Almonds, Sautéed Parsnips and Carrots with Honey and Rosemary, Balsamic-Braised Cipolline Onions with Pomegranate, and Roasted Fennel with Olives and Garlic.
Edible Green Mountains, Fall 2007. Fresh Food for All -an article about The Vermont Fresh Network, a grassroots organization that builds innovative partnerships between chefs and farmers.
Fine Cooking, November 2007. "How to Make Hearty Bean and Vegetable Soups" organized according to the principle of "cooking wihtout recipes". Learn the best method for making deeply flavored winter soups with your choice of ingredients. The article offers several of classic combinations along with guidance for improvising your own creations.
Bon Appetit, August 2007. "The 13 things you'll make all summer" - It's all here: the mains, sides, soups, salads, and drinks to carry you through the season - deliciously. From Penne with Grilled Zucchini, Ricotta Salata and Mint, to Watermelon-Ginger Agua Fresca, to Arugula and Peach Salad with Creamy Chive Vinaigrette, to Tequila-Glazed Chicken with Jalapeno, Shrimp Sandwiches with Tarragon-Caper Mayonnaise, Grilled Butterflied Leg of Lamb with Tomato-Fennel Vinaigrette, Tuna Kebabs with Ginger-Chile Marinade, Grilled Pizza with Harissa and Herb Salad, and lots more. Look for the August issue and get cooking!
Saveur, May 2007. "Know Your Cuts": A five page guide to 16 favorite steak cuts, complete with photographs.
Saveur, May 2007. "A Guide to Greens". A guide to 8 popular lettuces and salad greens that you'll find in the market this summer.
Bon Appetit, April 2007. "Spring FourWard" -- based on four quintessential spring ingredients - get it?. A gorgeously photographed collection of eight recipes making the most of artichokes, peas, asparagus and spring carrots - for each ingredient there's a simple recipe, and a more involved "spectacular" one. The Bon Ap test kitchen crew tells me that the Spaghetti Carbonara with Pork Belly and Fresh Peas is a favorite, and my family dreams about the Warm Asparagus Toasts with Pancetta and Vinaigrette. I'm eager for the first crop of local peas to make the Pea Salad with Radishes and Feta (photo at right). Take a look and see what tickles your fancy.
Saveur, April 2007. "Spring Green". Chives are a pretty garnish, but their beauty runs deeper: they also offer a complex, delicious preview of the new season. With their delicate, oniony flavor, chives are a hallowed ingredient in my kitchen, and so I've written a article celebrating their springtime arrival with recipes for Chive and Goat Cheese Omelette, Seared Tri-Tip Sirloin Steaks with Chive Butter, Knife-and-Fork Egg Salad Sandwiches with Chives (my favorite, here's the recipe), Chive and Cheddar Biscuits (my husband's favorite), and my own take on Waldy Malouf's wonderful pasta with chive oil and roasted mushrooms. So good!
For a few of my favorite bistro recipes, go to the March 2007 issue of Fine Cooking, then call up a few friends and plan a casual evening around the dinner table. The recipes include Braised Lamb Shanks with Garlic and Vermout, Chicken with Vinegar and Onions, and Beef Stew with Red Wine and Carrots. My versions of the ultimate comfort foods.
Bon Appetit, February 2007. "From Weekend to Weekday." Cook once, eat twice: Make a delicious weekend supper, then turn the leftovers into a quick and easy weeknight meal. Recipes include Roast Chicken with Spanish Paprika and Chicken Salad with Spicy Greens, Red Wine Brasato with Glazed Vegetables and Shepherd's Pie with Parsnip Topping, Spice-Rubbed Duck Leg and Rigatoni with Duck Ragu, and Pork Rib Roast with Fig and Pistachio Stuffing (photo above) and Pork Sandwiches with Sweet Peppers. Lots to chew on!
Everyday with Rachel Ray Winter 2006, features an entertaining menu of mine with lots of braising tips. Includes my recipes for a very pretty salad sprinkled with pomegranate seeds, braised pork shoulder with oranges and leek, a creamy potato gratin (in the photo above), and a rustic upside-down apple cake.
BOSTON GLOBE
Excerpted from In Praise of Braising By Timothy Q. Cebula, Globe Correspondent, November 10, 2004: "Molly Stevens has rescued the underappreciated cooking technique with a book that extols its homey, flavorful virtues."
FOOD & WINE
Excerpted from The Very Best Cookbooks of 2004 By Kate Heddings, December 2004: "Every year we review dozens of good cookbooks to find the great ones. Here's a preview of our picks for the next edition of F&W's 'Best of the Best.'... ...Slow cooking may seem out of step with our fast-paced world, but it doesn't have to be. Braising won't produce dinner in 30 minutes, but once the ingredients are in the pot, as Molly Stevens points out, they require remarkably little attention from the cook. The recipes—both traditional braises, such as the delicious Short Ribs Braised in Porter Ale with Maple Rosemary Glaze, and unexpected ones, like Braised Whole Chicken with Bread Stuffing & Bacon—promise superb home cooking."
NEW YORK TIMES
Excerpted from the Sunday Book Review Food, by Corby Kummer, December 5, 2004: "...Assuming we're settling in for a long, spiritually challenging winter, comforting and fragrant food seems the thing to be cooking. You'll find just that in Molly Stevens's ALL ABOUT BRAISING: The Art of Uncomplicated Cooking (Norton, $35). Stevens is a beautifully clear writer who likes to teach; I wasn't surprised to learn that she was once on the staff of La Varenne, Willan's cooking school in Burgundy. Some of her tempting recipes are very easy (sweet braised whole scallions with lemon and tarragon), some more elaborate (salmon fillets braised in pinot noir with bacon and mushrooms). All are transformative..."
SEATTLE WEEKLY
Excerpted from Lovin' in the Oven, By Lucilla, December 15-21, 2004: "When one has accumulated 300 or so cookbooks, one can become a bit blasé at the arrival of several more. Thus it was that I almost overlooked Molly Stevens's indispensable All About Braising (Norton, $35). "Ho hum," I said, and began, as I always do, leafing through at random to see if anything caught my eye. Several hours later, I had lingered over every page and resolved to make everything in the book. Two weeks and nine dishes later, I can say without reservation that this is my favorite cookbook of 2004. Braising is not only simple; it appears to bring out the best in every ingre-dient. The recipe titled "The Best Braised Cabbage Ever" lives up to its name—a cabbage-loving friend says he could make a meal of it alone. The duck ragout may be the only way I'll ever cook duck again, so lush and dark and gamy does the meat emerge from its long, long cooking; the chicken braised with pears and rosemary is a standout; your guests won't know the pear is there unless you tell them, but what a lovely texture and aroma it gives the dish! Lemony chicken with green olives and prunes, scallops in Vietnamese caramel sauce, Moroccan chicken and cauliflower with capers and bread crumbs—dust off the crockpot! For cooks old and young, experienced and new, this is an essential cookbook."
LONDON INDEPENDENT
Excepted from The Best of 2004: Food Books Reviewed - The Rules of the Game By Christopher Hirst, 03 December 2004: "...Another meaty American book is All About Braising by Molly Stevens (Norton, £25): a surprisisng topic for a large monograph. Stevens ranges from creamy braised Brussels sprouts to Vietnamese braised scallops, but her concern is mainly carnivorous. Excellent on technicalities, she elucidates 150 examples of one-pot cooking..."
BUFFALO NEWS
Excerpted from A Simmering Idea By Janice Okun, News Food Editor, March 2, 2005 " 'Never has a long recipe been so easy to follow,' one reviewer said of them. And he was right. Even a beginner would not be afraid to follow the recipe Zinfandel Pot Roast with Glazed Carrots, Parsnips and Fresh Sage ."
VERMONT SUNDAY MAGAZINE
Excerpted from The Book on Braising By Marialisa Calta, August 2, 2005 "Stevens' recipes range from the familiar (Yankee pot roast) to the exotic (squid roulades braised with white wine and tomatoes), and the strength of the book is that she approaches each recipe with the same calm, clear, straightforward voice of the teacher she was and – through her writing – still is."
BOSTON GLOBE
Excerpted from Squash the Routine with Savory Sides By T. Susan Chang, November 21, 2005 "Molly Stevens's extraordinary 'All About Braising' includes, almost in passing, a recipe for creamy braised Brussels sprouts that felled me with its deliciousness the first time I tried it."