While moms look for a break from cooking on Mother’s Day, most fathers want a home-cooked comforting meal on the day we set aside to honor good ole’ dad. “Enchilada Soup” from “50 Simple Soups for the Slow Cooker,” by Lynn Alley, is a good option for serving on Father’s Day and especially nice because Alley’s grandfather, was a “big enchilada man.” Filled with bold vegan and vegetarian recipes, Alley’s cookbook is also chock-full of helpful kitchen tips, such as avoiding buying dry beans that have sat on the store shelf for too long. Wrote Alley, “If the beans look chipped or there are “crumbs” in the package, chances are the beans have been sitting around for a long time.” Should you like the idea of a slow cooker-dinner for dad, but don’t want to do much more than open a jar, bottle, or bag, you’ll love Bluffton Harry and David store manager Lainey Smith’s recipe for “Harry and David Slow-Cook Chili,” made with ingredients (except for the beans) found right in the store. Created for sampling at the International Chili Society-sanctioned second annual Red Apron Chili Cook-off held earlier this year at the Tanger 2 Outlet Center, Smith’s tasty, zesty chili proved to be a favorite among the spectators. When it’s time to serve dad dessert, be sure to include plenty of spice in that, as well. While spice is commonplace in things like pie, you really don’t see it very much in recipes for other sweets such as ice cream and sorbets. “Spice Dreams Flavored Ice Creams and Other Frozen Desserts,” by “spice cream” chefs Sara Engram and Katie Luber is brimming with brilliant flavor combinations such as cloves, cardamom and cinnamon in chocolate ice cream and coconut and ginger in an insanely delicious creamy, smooth sorbet – my first foray into the book. There’s recipes in the book for frozen yogurt, ice cream sandwiches, milkshakes, sodas, syrups, toppings, and more – all equally exotic and exciting. For purchase information for either of the books, visit the Andrews McMeel Publishing website at www.andrewsmcmeel.com, or find them wherever books are sold.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at email@example.com.