by Brandy D. Anderson
Eating is a necessity, of course, but if you want to add some extra zest and pleasure into your meal, you need to find the best recipes. Although you may not think of Facebook as being a mecca for cooks, it has a surprising amount of delicious and scrumptious recipes just waiting to be devoured! I’ve found the four best pages sure to thrill all of you culinary junkies out there!
About: “Love grass-fed beef, fresh raw cream, pasture-raised eggs, heirloom vegetables, farmers markets and traditional foods? So do we. http://nourishedkitchen.com”
Nourished Kitchen has a wonderful mix of diverse dishes. Here’s an example: “If there’s one thing my grandfather taught me, it was that you should never add tomato to goulash … ”: “Beef Goulash with Einkorn Spaetzle and an Immigrant’s Story: My grandfather and I shared two connections: food and music. The matzoh ball soup at the restaurant around the corner. Frank Sinatra. Cocoa puffs…” They occasionally post recipes from other chefs, too: “This salad from Floating Kitchen looks seriously good. Also! Bulghur wheat is traditionally made by soaking, parboiling and drying, and that process makes its minerals more easily absorbed. Cool, isn’t it?”
There’s a “pretty easy” recipe for “Hot, Salty & Sour: My Kimchi Recipe: I love kimchi, and I make kimchi at home a few times a year, usually in the autumn when Napa cabbage, hefty daikon radishes, carrots, garlic and chili peppers can all be found at the market”. If you like oranges, you’re sure to love this one (“Seville oranges really make this”): “Whiskey and Marmalade: Fragrant with the perfume of Seville oranges, this marmalade is sweetened with wildflower honey and spiked with a dose of Irish Whiskey. It’s easy to make with just three ingredients…” You can also find a delicious recipe for Quinoa Salad with Cumin Lime Vinaigrette: “One of my family’s favourite lighter meals… I serve it with grilled fish or chicken. It’s a breeze to put together”. Another post teaches you how to make Albacore Tuna Poke: “We eat a fair amount of seafood in my home: albacore tuna, black cod, salmon, spot shrip and fresh oysters, particularly now that we live near the sea, but it’s something I’ve always valued serving.” The page is updated often, every day or so on average.
About: “Mission: I’ve got a whisk, I know how to use it. Chef in the Big City. Bringing lessons and recipes from culinary school to you”.
This is a really fun page from a young chef in Manhattan! The most recent post asks, “How do you take your bourbon?” with a link below (including a scrumptious photo), to teach you how to make “Bourbon Banana Bread: Did you know that quick breads, such as banana and zucchini, date back to not terribly far ago? Approximately, in fact, to the Civil War and the invention of baking soda and powder… [sic]”. There are a lot of seasonal favourites featured on the page, too, like Roasted Jerusalem Artichoke Soup.
Another recipe begins with “Soft and pillowy, doused in melted butter and topped with sea salt – these Parker House Rolls are exactly the thing you need on your dinner table”: “I’m not sure if there’s anything more indulgent than tearing into a freshly baked roll – the soft, pillowy white interior and that golden brown crust. I like my rolls warm from the oven and basted in butter, topped with a light shower of sea salt or fleur de sel [sic]”. If you want to learn how to make Cod with Vinegard Beets, White Anchovy Aioli, and Black Radish, check out the post that begins with: “Exploring concepts of flavor pairings in food! A successful dish comes from playing every flavor sense – salty, sweet, and so on – against your tongue. Here we have delicate cod with garlicky, salty aioli, and the gently sweet beets. A perfect late summer meal”. There is also a Supper Club you can join if you’re in New York: “Are you in NYC and interested in joining one of my pop-up dinners? Fill out this form with your name and email and receive advance notice and special invitations!” She is always great at answering questions and responding to comments. Posting is somewhat sporadic, with sometimes one new post a month, but there is a lot there to scroll through and she did just post again a few days ago.
About: “Where food and culture meet. Where food and culture meet.”
Bon Appetit Magazine began in 1956, and has a long-standing popularity, and this is certainly reflected in the Facebook page. The photos and videos are sleek and well-produced, and you’ll find a lot of great recipes here. One of the coolest things about this page is that you’ll find dishes you can make regardless of your cooking prowess. For example, there is one that starts with “if you have five minutes, you have dinner”. It’s a “5 Minute Chickpea Dinner Best Eaten On the Couch, by the TV”, beginning with this teaser: “Canned chickpeas are great, especially when served with a side of comfy pants and Law & Order…”
You’re advised to “stock up on tahini, bokharat, and our favourite Syrian string cheese” because these are the “9 Essential Pantry Ingredients for Syrian Cooking: Pita is just the beginning”. Since it’s Winter, and many of us live in snowy tundras, you may want to check out this “PERFECT for a snow day” recipe: “6 New Takes on Casseroles, 0 Cans of Soup Required: Chilaquiles casserole! Shepherd’s pie! And more decadent recipes to feast on this Winter”. There are also videos, like one from Bon Appetit‘s sister site, Healthyish: “We’re live at the Good Sort making a beetroot latte and turmeric congee”. There’s another recipe for “A Vegetarian Pasta That Doesn’t Need Meat to be Crazy Flavourful: Leeks. Shrooms. Almonds. Vegetable stock. This pasta is an unami masterpiece”. And in case you were wondering, Bon Appetit reminds you before the link that “Almonds DO belong in pasta”. The page is updated constantly with numerous new posts added every single day!
About: “Faith, sailing, reading, blogging, gardening, understanding good nutrition, cooking and making friends. Official page of Graham Kerr (formally known as The Galloping Gourmet), maintained by eldest daughter, Tessa. Graham Kerr is an internationally known culinary and television personality, award-winning author, and master of metaphorical speaking. His focus is on serving people who want to make healthy, creative, lifestyle changes and to increase their consumption of fresh, local edible plants and seafood. His life goal is ‘to help to convert habits that harm into resources that heal both for ourselves and others in need.’”
I’m listing this as a special mention because his Facebook page doesn’t currently list recipes, and instead focuses on anecdotal vblog entries by Kerr (often referring to his cooking career in some part), but Kerr has been such a popular cooking personality for over forty years that I had to include his page. He became enormously famous for his 1969-71 cooking show, The Galloping Gourmet, but he had his first success in New Zealand with his tv show Entertaining With Kerr. Over the years, he had three more popular culinary series: Take Kerr, The Graham Kerr Show, and Graham Kerr’s Kitchen. Kerr has also published several books as well.
His Facebook page is mostly filled with vlog entries and links to blogs on his webpage. The vlog entries feature that very same sincere, Salt of the Earth, charismatic Kerr that we always knew from his cooking shows. His vlogs are short, lasting from a little over two minutes to five or so, and they vary quite a lot in content, but they’re always pleasant and heartfelt. Some of the titles include “Reflective Reader’s Club”, “Opportunism: Bringing Home the Bacon, No Matter What?”, “Insecurity”, “Injustice: Fight or Grin and Bear It?”, and “Never in a Million Years”. In “Understanding the Basics” he talks about some of the culinary implementations he introduced when he was enlisted in the New Zealand Air Force and about the importance of knowing cooking basics, and you can learn about his new autobiography in the video “Flash of Silver…the Leap that Changed My World”. There are a lot of other vlogs and blog entries as well. The page is updated fairly frequently, never seeming to go more than two weeks or so without an update.