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The Cookstr Weekly: Cook in Good Company

July 21, 2011

Welcome to The Cookstr cookstr logoWeekly!

This newsletter is filled with a variety of editorial features and links to lots of Cookstr’s expert recipes by chefs and cookbook authors. You can access an archive of Cookstr newsletters here, and check out more featured recipes on our homepage.

As always, Cookstr recipes are tested, trusted, and handpicked by Cookstr’s editors from published cookbooks to help you on your culinary journey alongside the greats. To get you started, here are ten of Cookstr’s favorite dishes by the chefs and cookbooks authors that made them famous. Cook in good company.

Chipotle Shrimp by Rick Bayless

Rick writes in the headnote to this recipe: “Along the Veracruz coast, some variation of this beguiling preparation of smoky, spicy shrimp is on practically every restaurant menu – from punchy glazed crustaceans to soupy, saucy concoctions that taste of ketchup and fire. The most complex versions rely on the local salsa negra
(“black salsa” – it’s really more of a paste) made from dried chipotle chiles, roasted garlic and unrefined sugar. My quick-but-satisfying, saucy everyday version relies on canned roasted tomatoes and canned chipotles.

To turn the dish into a one-skillet meal, you can sauté some chopped peeled chayote or zucchini in the oil (you’ll need to add an extra tablespoon) before adding the garlic; serve this version with lots of warm corn tortillas. My favorite accompaniment for chipotle shrimp, however, is white rice. To devein shrimp (that is, to remove their tiny intestinal tracts), simply make a shallow incision down the back of each one and pull out the (usually) dark vein that’s exposed. Many specialty groceries now carry peeled, deveined shrimp with the tail left on.”

More Dinner Ideas from Cookstr 


Basic Gnocchi by Mario Batali


Fish in Coconut Stew by Victoria Blashford-Snell and Brigitte Hafner


Baked Chicken Breasts with Basil by Jamie Oliver


Tuscan Chicken Soup by Domenica Catelli


Merguez Sausage with Fennel and Couscous by Padma Lakshmi


Broccoli Rabe and Sausage by Lidia Bastianich


Macaroni and Cheese by James Beard

Cookstr’s deliciously digital cookbooks are here! Our exciting made-for-mobile cookbooks, available on Apple’s iBookstore, come in a range of lengths and prices that invite readers to chose between whole books or shorter sets and chapters, to build their own á la carte cookbook and recipe libraries. Discover sets of 10 recipes ($0.99), 50 recipes ($3.99) or 250 recipes ($9.99) designed for in-kitchen use, with mouthwatering images perfectly formatted for viewing on the iPad or iPhone. Even better, these are also the first digital cookbooks to incorporate Cookstr’s proprietary search standards and technology. Enter the world of 1-2-3 with 250 three-ingredient recipes created by award-winning chef and cookbook author Rozanne Gold. Mix, match, and customize the collection that’s right for you. Happy cooking!

July is National Ice Cream Month!

ice cream cones In 1984, July was designated National Ice Cream Month, and for good reason: In summer, there’s no sound that brings out everyone’s inner child like the familiar jingle of the ice cream truck. But a packaged Popsicle slurped down after a dip in the pool might not have the same allure in adulthood. On a hot day, homemade ice creams in a variety of grown-up flavors should do the trick. Click the cones for a recipe for Basic Refrigerator Ice Cream in fourteen flavors!

Featured Searches

Check out these highlights from Cookstr’s NEW Nutritional Information search!


Low-Sodium Dinners


Low-Carb Lunches


High-Fiber Recipes


Low-Cal Main Courses


One Comment leave one →
  1. September 23, 2011 8:30 pm

    You’ve got great insights about cook books, cooking, keep up the good work!

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