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Devan Grimsrud

Associate Food Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Finding it hard to keep track of your cooking inspiration from all over the web? Us too. Until now!

We’ve made a handy new feature called cookbook+ to help you save and organize all your favorite recipes in one place. To show you the Kitchen Stories team is using it, plus how we find inspiration online, our editors are sharing a collection of saved recipes with you each week. Follow this link to learn how cookbook+ works and sign up for a 14 day free trial.

So I’m technically a millennial and have, like every millennial around me, just about all aspects of my life saved within my phone and the digital applications therein. However, I still find myself drawn to analog lists (written with, you know, a pen and paper?) and make them constantly—for both personal and professional use.

With Kitchen Stories’ new feature, cookbook+, I’ve finally been able to find a balance between on- and off-screen lists. I’ve been saving all the recipes that catch my eye (sourced from all over the internet) to my various cookbooks within the Kitchen Stories app. From there (and, to be honest, my beloved hard copy cookbooks, too), I’ll scroll through and make a list of what I want to cook this week in my notebook—reserved just for this purpose. It’s a fun routine and gives me an outlook for all the good things I’ll be eating in the coming week. So what’s on the list this week? Scroll on my friend, scroll on.

The 5 recipes on my to-cook list this week

1. Vietnamese caramel sauce from Viet World Kitchen

Saved to my ‘for the weekend’ cookbook
I’ve been aware of Vietnamese caramel sauce (known as nước màu or nước hang) for some years now, having tasted it many times in savory braises and brushed over grilled meats, but never cooked it myself. It’s not sweet like the caramel sauces destined to be delicately drizzled over ice cream or poured into a lush base for tarts; it’s a bittersweet and richly colored sauce that can be altered with aromatics (think garlic, chili, ginger, or even star anise) and used in various savory dishes from the Vietnamese kitchen. I’m finally ready to set my caramel-making fears aside and make it at home, and Andrea Ngyuen’s version is where I’ll start.

2. Braised oxtails with coconut rice from Bon Appétit

Saved to my ‘meats to make’ cookbook
On my to-read list (yes, I have a lot of lists) is chef Kwame Onwuachi’s Notes From a Young Black Chef, and I’ve been scouring the internet for some of his recipes in the meantime. This one, published by Bon Appétit and inspired by his childhood, looks amazing—beans, coconut rice, oxtails, oh my!

3. Sweet corn gazpacho from Kitchen Stories

Saved to my ‘vegetarian weeknight recipes’ cookbook
I’m just as big a fan of cold soups as hot soups, and when the weather makes it too hot to cook (as it likely will all too soon), cold soups are my go-to. As easy as blending up some fresh ingredients, this sweet corn take on gazpacho is something I’ve not seen before. It looks great, and if I know Hanna’s recipes as I think I do, I bet it tastes great, too!

4. Miso mushroom pasta from Food52

Saved to my ‘vegetarian weeknight dinners’ cookbook
To be honest with you, many a weeknight dinner in my household is pasta. It’s an all-in-one, quick cooking way to feed myself, and there are so many different recipes to try–from 5-ingredient homemade pasta (even for weeknights!) to cheffed up macaroni and cheese. So when I saw this miso-y, mushroom-y pasta—I knew I had to save it and put it into the rotation for my weekly pasta dinner. It also happens to have been developed by Yi Jun Loh, a Malaysian-Chinese recipe developer, writer, and podcast producer/host, whose work I’m already familiar with—proof that perhaps the internet isn’t all that big a place.

5. Korean fried cauliflower from Serious Eats

Saved to my ‘for the weekend’ cookbook
It’s only been in the past 2 years that I’ve become a fan of deep frying at home. Before that, it just seemed like an annoying, smelly, potentially dangerous task that I would leave to the professionals. Now, I love it, and find myself deep frying something or other just about once a month, usually on the weekends—as it can be sort of a project. This recipe, developed by a personal favorite recipe developer and writer, J. Kenji López Alt, is great—I know, as I’ve already made it, and it was by far the best fried cauliflower I’ve ever eaten. Now it’s saved and can be revisited whenever the craving strikes.

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