Newsletter: 🔥 Let’s go outside for Labor Day + indulge with Little Flower Baking 🍰

Our favorite eggplant recipes

There’s still time for a cookout

Whether you are celebrating Labor Day, or the last days of summer, cooking and eating outside is one of the great joys of the season. So, while the days are still long, and holidays allow for relaxed gatherings, let’s plan a cookout.

If you are feeding a crowd, look no further than our recipe collection for Crowd-Pleasing Barbecues. Find all the classics, including several kinds of ribs – go for traditional Barbecued Pork Ribs, or switch it up with Sherried Pork Spareribs. Some form of kebabs would also be a winner – try these spiced Skewered Ground Lamb Kababs, or Tsukune Chicken Meatballs.

For a lighter take, why not choose fish. We have a collection of recipes for you to Master Fish and Shellfish on the Grill.

Create Crunchy Shrimp Tacos, or Aunt Lilly’s Sizzling Lobster.

Alternate the meat skewers with a Fish Tikka, or some Grilled Sea-Scallops with a Parsley Thyme Sauce.

Vegetables benefit just as much from a lick of flame, and are beloved not just by the vegetarians, so make sure you do plenty!

Try a Mixed Mushroom Grill, serve a Grilled Halloumi, Tomato and Olive Salad, and don’t forget that barbecued fruit is surprisingly good – try this recipe for Grilled Peaches & Cream Cheese.

For even more gorgeous grilling check out our BBQ & Grilling Bookshelf. Happy Labor Day, or end of summer holiday hoorah!

Check out our BBQ & Grilling Bookshelf

Pictured above: Butterflied Lamb Shoulder from Stéphane Reynaud's Barbecue

California baking with Christine Moore

“Feeding people is a true honor. I tell my staff that we have more than 200 opportunities a day to make someone happy. That’s a gift.” Christine Moore

Newly added to ckbk Little Flower Baking is filled with all the glorious sweet stuff and pastry from acclaimed Californian pastry chef Christine Moore, the chef/owner of Little Flower Café, Lincoln Restaurant and the Little Flower Candy Co.

After a youth waiting tables and already a strong pull towards hospitality, the tragic death of her closest friend caused Christine to grab life with both hands and pursue her dreams. To Paris, and full immersion in food and cooking. After her year in Paris, a stage at Gérard Mulot, and subsequent decades of experience in eminent kitchens across the US, she retains a deep-seated love of feeding others. Her debut cookbook, Little Flower: Recipes from the Café, was selected as one of Food 52’s best cookbooks of the year.

Little Flower Baking has been equally well received. and represents the author’s great love of the pastry kitchen. From those early days in Paris, to the online candy store she set up when she had small children and had to work around their needs. The book is divided into sections on pastries, cakes, tarts & pies, cookies, savories and sweets. There is also a very helpful section entitled mise en place, including all necessary core recipes and instructions – so you can have Christine’s expert guidance to make some Brioche, or Sea Salt Caramel Sauce.

Use that brioche recipe to make Fennel Morning Buns.

Lunch on Zucchini Goat Cheese Quiche. Immerse in Christine’s (or your own) memories of France with these Almond Croissants.

Or begin your own dreams of a candy store with this Chocolate Bark.

Find 140+ recipes in Little Flower Baking

Tech Tip: Edit your “display name” when sharing recipe reviews

If you prefer to go by an alias when sharing your thoughts online, we have good news. You can now edit the ‘display name’ which appears on your ckbk recipe reviews. You can do this either from the My Membership section:

Or while editing any recipe review:

This new feature is available now on the ckbk website. Update to the latest version of the ckbk app on iOS or Android to get access to this and other new features. We can’t wait to read your reviews, SwedishChef427!

Ingredient focus: aubergine (eggplant)

The aubergine (or eggplant in North America) is botanically a fruit, but treated as a vegetable in culinary terms. It is believed to come from India, but the earliest reference to it is in 5th century AD China. Of ancient popularity in Asia and the Near East, it arrived in Europe in the 13th century. Its arrival via both the Moorish culture in Spain and Arab routes through Italy account for some of the diverse names it has globally – from brinjal to melanzana and many more.

Its robust texture and capacity for absorbing rich flavors make it a gift for those cooking for vegetarians. It makes a more satisfying centrepiece or main course than a green vegetable. It also works well across many cuisines, from European tomato-based dishes such as Melanzane alla Parmigiana, to grills – try Grilled Eggplant, Mojo de Ajo & Basil Salsa Verde – to spiced curries – such as this Aubergine and Shallot Curry.

Correct and full cooking is key – undercooked aubergine is an unpleasant no-no. But treat it well and it is a diverse and nutritious addition to countless dishes. For more excellent eggplant (aubergine) recipes, try these 12 Ways with Eggplant.

6 of the best burger recipes

We have covered ribs and kebabs, grilled vegetables and fruits (see above). But we will not forget the all-important burger. Here are six choice burgers for your delectation.