The Kinfolk table : recipes for small gatherings

__Kinfolk__ magazine—launched to great acclaim and instant buzz in 2011—is a quarterly journal about understated, unfussy entertaining. The journal has captured the imagination of readers nationwide, with content and an aesthetic that reflect a desire to go back to simpler times; to take a break from our busy lives; to build a community around a shared sensibility; and to foster the endless and energizing magic that results from sharing a meal with good friends.Now there’s __The Kinfolk Table__, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooks—artisans,bloggers, chefs, writers, bakers, crafters—has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic Introduction Nathan & Katie Williams Shrimp Seviche with Chili-Cumin Tortilla Chips Citrus Lentil Salad Brooklyn Ariel Dearie Barbecued Shrimp Open-Faced Sandwiches with Feta, Tomatoes, Capers, and Basil Max & Eli Sussman Sweet Potato Hash with Italian Sausage and Poached Egg Plum and Cilantro Salad with Fresh Goat Cheese William Hereford & Alyssa Pagano Burnt Tomatoes David Quon, Derek Van Heule & Nathan Warkentin Mexican-Style BBQ Corn Quinoa and Bean Summer Salad Turkey Avocado Burgers Citrus-Mint Sangria Elizabeth Haddad Nanny Frannie’s Apple Strudel Amy Merrick Wild Blueberry Currant Jam Nick Fauchald Pimiento Cheese Peanut Butter and Bacon Sandwiches Lillie Auld Pasta with Wilted Arugula, Almonds, and Soft Goat Cheese Almond-Jam Tart (Linzer Torte) Sam & Ashley Owens Spicy Basil Lemon Chicken with Caprese Salad on Crostini Apple Crisp Christa Freeman & Jess Eddy Hummingbird Cake with Cream Cheese Frosting Saer Richards Sweet Potato–Quinoa Burgers Kari Morris Sea Legs Simple Market Vegetable Salad Rachel & Adam Patrick Jones Tortilla Española Chocolate Chip Zucchini Cake Diana Yen Ginger Ice Cream with Kumquat Compote Salmon Ochazuke (Tea-Poached Salmon with Brown Rice) Copenhagen Mikkel Lippmann Cucumber and Fennel Salad Spidskål (Cabbage Salad) Austin & Ashlyn Sailsbury Pumpkin Bread with Maple-Cinnamon Glaze and Nuts Sweet Potato Biscuits Nathalie Schwer Hearty Barley Salad with Broiled Feta and Tomatoes Mikkel & Yukari Grønnebæk Duck on Japanese Rice with Fresh Danish Green Peas and Wasabi Mayo Sarah Britton Four Corners Lentil Stew with Sesame Rice Spiced Raw Chocolate Mousse Young Mee Rim & Rasmus Laurvig Meringue-Raspberry Bars Ida & Lasse Lærke Smørrebrød (Open-Faced Sandwich) Buttermilk with Sweet Biscuits Ebbe Jørgensen Danish Open-Faced Sandwiches Mackerel in Tomato Sauce Morten Svendsen Beef Brisket Broth with Meatballs and Dumplings Ture Andersen Ture’s Summer Menu for the Ferry Steve Momsen Grilled Salmon with Romesco Sauce and Fennel Crudités The English Countryside Sam Wylde Pot Roast Shoulder of Veal with Tuna Sauce Roasted Butternut Squash, Urfa Chile, and Buffalo Mozzarella Salad Silvana de Soissons Almond and Pistachio Biscuits Rosa Park Steamed Cod Kimchi Couscous Anna & Tom Herbert Breakfast Bread Marefield Pie Caryn Hibbert Quick Rosemary Focaccia Rosemary and Anchovy Sauce Mel & Tom Calver Lemon Drizzle Cake Susie Acheson Mushroom, Tomato, and White Bean Stew Portland Dusty Hume Oysters on the Grill Steamed Mussels Alela Diane Menig Almond-Coconut Granola Joy & Jay Fitzgerald Steel-Cut Irish Oatmeal with Peanut Butter, Honey, and Cinnamon Spicy Fried Egg Topped with Avocado and Crumbled Feta Hwe Dup Bap (Rice Mixed with Sashimi and Greens Topped with Red Pepper Sauce) Rebekah & Wille Yli-Luoma Pulla (Finnish Dessert Bread) Home-Brewed Coffee Riley Messina Ciabbottola Calamari Linguini Chris Siegel & Nolan Calisch Morning Melon Chris’s Fresh Chunky Salsa Andrew & Carissa Gallo Vanilla, Lavender, and Earl Grey Chocolate Pudding with Sea Salt Laura Dart Sweet Potato–Mushroom Tacos with Spiced Almond Sauce Doug & Paige Bischoff Rosemary Garlic Bread Julie Pointer Sweet Potato–Apple Salad Oatmeal Chocolate Chip Cookies Suzanne Fuoco Sir Isaac’s Folly (Spiced Apple Chutney) Roasted Pork Loin and Apple Chutney The Wandering Table Sarah & David Winward Winter Wilted Greens and Potato Soup Summer Squash and Tomato Salad Vera Williams Vera’s Buns Almond Sugar Cookies Alice Gao Tea-Smoked Eggs Blueberry Scones Athena Calderone Cedar-Plank-Grilled Halibut with Herb Pesto Salad Sugar Snap Peas with Fresh Mint and Whipped Ricotta Frances Palmer Perfect Roast Chicken Butterscotch Pudding Sara & Hugh Forte Chocolate Chip–Banana Pancakes Sautéed Leeks and Scrambled Eggs Shauna Alterio & Stephen Loidolt Shortcakes with Fresh Berries and Whipped Cream Grace Williams Grace’s Raspberry Harvest Jam Gus Agnanopoulos & Jesse James Pastelli Acknowledgments Conversion Charts About the Author Kinfolk magazine{u2014}launched to great acclaim and instant buzz in 2011{u2014}is a quarterly journal about understated, unfussy entertaining. The journal has captured the imagination of readers nationwide, with content and an aesthetic that reflect a desire to go back to simpler times; to take a break from our busy lives; to build a community around a shared sensibility; and to foster the endless and energizing magic that results from sharing a meal with good friends.Now there{u2019}s The Kinfolk Table: Recipes, a cookbook from the creators of the magazine. Each of these home cooks{u2014}artisans,bloggers, chefs, writers, bakers, crafters{u2014}has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic Kinfolk magazine--launched to great acclaim and instant buzz in 2011--is a quarterly journal about understated, unfussy entertaining. The journal has captured the imagination of readers nationwide, with content and an aesthetic that reflect a desire to go back to simpler times; to take a break from our busy lives; to build a community around a shared sensibility; and to foster the endless and energizing magic that results from sharing a meal with good friends. Now there's The Kinfolk Table: Recipes, a cookbook from the creators of the magazine. Each of these home cooks--artisans, bloggers, chefs, writers, bakers, crafters--has provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic