- Classic Blue with Roasted Rhubarb, Rosemary Walnuts, and Rotini -
- Classic Blue with Roasted Rhubarb, Rosemary Walnuts, and Rotini -
A few days ago I posted the recipe for our Turkey and Gouda Mac & Cheeselets, a great way to use up those turkey leftovers from Thanksgiving. In the few days since then, KATU in Portland aired a segment I filmed on how to make these cute little portable baked macaroni and cheese dumplings. It’s a long segment that essentially shows the entire turkey leftovers recipe from beginning to end. To print the recipe, go here.
- Oodles of turkey leftovers? These portable mac & cheese lets are a delicious kid-friendly solution. -
Ok. The tryptophan haze has set in, as have the food coma, carb dive, and sugar crash. The dishes are done, the excess pie and casserole pawned off to friends and family in the last of your Tupperware. But if yours is anything like this household, you’ve likely got a metric ton of turkey leftovers sitting in a huge zip-top back in your fridge. What do with with it all? Well, besides turkey minestrone soup, healthy turkey-stuffed cabbage rolls, or an amazingly hearty turkey chili, why not try a unique macaroni and cheese dish from Melt?
Cooked in a muffin tin, these adorable individual mac-and-cheeselets are a good way to use up all that leftover turkey while exercising portion control… assuming you eat just one or two and not, like, seven. They are a perfect portable snack when Christmas shopping, hiking in the woods, or sitting through the long drive or flight home from wherever you celebrated your holiday. Just toss a few in a baggie and head out. They taste great at room temp! [Read more...]
- This macaroni and cheese casserole is a culinary trinity of Gruyère, Emmentaler, and Black Forest Ham -
Thanksgiving is coming up. Even though it’s later than usual this year – to the degree that it’s magically synced up with Chanukah – it still creeped up on me, sneaking around in little mousy slippers. I love Thanksgiving, but this year I’m just too tired to cook. The book tour for Melt: the Art of Macaroni and Cheese was short but intense, and left me with a lingering cold that thinks it’s found a cozy place to hang out for the winter. (I heartily disagree and am doing all I can to evict said ick – out, damn bug!) I am so, so glad to be home; I am so, so glad that the cold, reflective season is upon us; and I am so, so beat that the idea of cooking for the holidays makes me want to curl up into a tiny ball and wave the white flag.
But cook I will, because that’s what I do. [Read more...]
- Cowgirl Creamery’s Red Hawk with Prosciutto and Raspberry Jam, from Melt: the Art of Macaroni and Cheese -
Dear lord, the past week has been a whirlwind. In case you’ve not seen my 3648276342876 tweets and Facebook posts, my cookbook came out last week. Melt has been receiving some high praise on the web, which is both elating and humbling. To see the book out there in the hands of readers, making the dishes that took so long to craft, savoring each little noodle and string of cheese… well, that’s just about the most gratifying thing ever. [Read more...]
Today is the day! Garrett and I are incredibly excited to announce the official release of our cookbook, Melt: the Art of Macaroni and Cheese. After two years of cooking, testing, writing, editing, pacing, and hand wringing, the day is finally here. We can hardly believe it. It’s finally out.
Melt isn’t your average, down-home mac and cheese book. Instead we’ve explored the concept of cooking with small-production, artisan cheeses, using pasta as a canvas for the inspired flavor combinations we’ve developed. Our dishes span the culinary spectrum, ranging from fresh, cheesy salads and creamy stovetop macs to hearty casseroles to even a few decadent desserts. If you’d like to take a quick peek, you can find our cookbook trailer below for a more visual idea of what we’re doing.
We’re already seeing positive reviews roll in and we’re incredibly excited about the enthusiasm. Dorie Greenspan so sweetly mentioned that “Stephanie and Garrett have created modern, sophisticated, beautiful food that satisfies the way the old mac and cheese did. It’s almost a feat of magic.” Ree Drummond, of The Pioneer Woman Cooks, shared, “Melt…takes a dish as beloved and familiar as macaroni and cheese and turns it into something positively transcendental.” We are overjoyed to be receiving such a warm welcome from our colleagues and mentors.
And, we are eternally grateful for you, our readers, whose supports means more to us than anyone else’s. We have sold nearly a thousand preordered copies through Amazon, Barnes & Noble and other online booksellers. This is no small feat. If you have been waiting to get your copy of the book, now would be a good time. Follow this link to a listing of booksellers selling Melt: the Art of Macaroni and Cheese, which includes Amazon, Powell’s, Barnes & Noble, and other online retailers. You can also buy Melt at your choice of brick-and-mortar book shops.
Here’s something a lot of people don’t know: a book’s performance in its fledgling weeks are incredibly important. The next few weeks will set the tone for many months to come. With a deluge of cookbooks released every year, it’s getting much more difficult to gather attention from larger magazines and newspapers, which can make or break a book’s success. How do the big time reviewers select which books to review in their pages? Ironically, it’s you. Readers make all the difference, especially in the early days of a book’s trek out into the real world. The more enthusiasm our readers show Melt: the Art of Macaroni and Cheese during its first few weeks of life, the more attention it will receive from the media — which is very important for us.
For those of you who have bought a copy, we thank you humbly. For those of you who have not, we ask you to consider picking one up. It will make a world of difference to the book’s life, as well as our careers as food writers. If you would like a signed bookplate, we’ll be happy to provide you one free of charge. Just drop us a line at email@example.com.
And now come the thanks: grazi to everyone who had a hand in creating Melt. Michael Sand, Michelle Aielli, Helen Tobin, and Lisa Erickson, our team at Little, Brown, took us in their capable hands and guided us to creating and publicizing a beautiful book that we’re immensely proud of. Janis Donnaud, our agent, has been a lifesaver on more than one occasion. Gary Tooth, Melt‘s designer, did an incredible job on creating a visual aesthetic that fit our style. Matt Armendariz and Adam Pearson worked magic with the photography. Thad, my boyfriend, ate his weight in macaroni and cheese several times over, and never once made me feel bad about his digestion during the process. And to Garrett, my f*cking adorable partner in crime, who carried half of this book and, on occasion, his nearly comatose coauthor as well.
Starting today, we’re officially kicking off our West Coast book tour with a few events in Sacramento and the Bay Area before we head off to Los Angeles, Seattle, and Portland. Hopefully we’ll be in New York and Chicago soon, as well as a few spots in the south. We look forward to meeting all of you, our wonderful readers. Please do come and say hello!
Also, we’d like to congratulate Christa Curtin for winning the $500 set of Le Creuset cookware. You go girl!
Today I wrote a guest post for October Unprocessed, an awesome event hosted by Andrew Wilder over at EatingRules.com. This year, over 14,000 people have taken the pledge to avoid processed foods for the entire month of October. It’s not nearly as difficult as it might sound; in fact, it’s a lot of fun!
My post outlines how to retool your thinking about macaroni and cheese, especially if you’re used to the stuff that comes in the ubiquitous blue box. If you’re curious about breaking free from that nuclear-colored flavor packet, or even if you’re already comfortable with making macaroni and cheese from scratch but want to take it to the next level, then you should check out this post that explains the basics of making a superlative mac & cheese. [Read more...]
Hi, I'm Steph.
Stephanie Stiavetti. I have three primary goals in life: to teach you how to cook, to improve your health alongside your relationship with food, to make sure you enjoy your time in kitchen. Why? Because people who love what they eat live happier, healthier lives. I just released a new cookbook, with 75 fresh recipes for cooking with cheese and pasta. I also write for NPR, Serious Eats, The Huffington Post, and KQED. Learn more.