16 Recipes from This Year's Piglet Contenders

February 28, 2015

As we move into the quarterfinals of The 2015 Piglet Tournament of Cookbooks, let's give a round of applause to all of our nominees. We've seen some close calls and some upsets, and now we're down to the final eight. While half of the cookbooks are out of the running, all of the following recipes are just too good to leave behind. This weekend, cook the 2015 Piglet books with these recipes from each of our contenders:

Day 1: Prune vs. Heritage, judged by Ryan Sutton

Between Gabrielle Hamilton's Mixed Colored Carrots With Preserved Lemon Butter and Honeycomb, or Sean Brock's Southern Grits, how can you choose? 

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Day 2: Brooks Headley's Fancy Desserts vs. A Kitchen in France, judged by Adam Roberts 

The unconventional dessert and the classic: Pecorino Romano Cake with Candied Tomatoes and Crêpes with Salted-Butter Caramel.



Day 3Smashing Plates vs. A Change of Appetitejudged by Alexandra Guarneschelli 

Go vegetarian with Kalamata Olive Gnocchi and Beet and Carrot Fritters with Dill and Yogurt Sauce -- both unique, flavor-forward spins on classic dishes. 



Day 4Bar Tartine: Techniques & Recipes vs. My Paris Kitchenjudged by J. Kenji López-Alt

Patience is needed for Pickled Herring with Sour Cream and Onion and Chicken Lady Chicken (or Poulet Façon Crapaudine), but both are well worth the wait.



Day 5: Huckleberry vs. Lunch at the Shop, judged by A. J. Jacobs

Get fancy with Fresh Blueberry Brioche for breakfast and the Roasted Tenderloin Sandwich, Extra-Fancy for lunch.



Day 6: Buvette vs. A Boat, A Whale, & A Walrus, judged by Emily Gould

Take on a long baking project this weekend with Bomboloni and Gâteau de Crêpes.



Day 7: Green Kitchen Travels vs. Olives, Lemons & Za'atar, judged by Louisa Shafia

Embrace the comfort foods of far-flung locales with an herbaceous Seafood Soup (Shorabit Akl Bahri) and a Spanish-inspired Creamy Polenta with Mushrooms & Artichoke.



Day 8: Flavor Flours vs. Baking Chez Moi, judged by Rosie Schaap

Both Parisian Macarons and Pecan-Flour Oat Crusted Genoise use nut flours for robust flavor, and both also just happen to be gluten-free.  


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Jenny Xu

Written by: Jenny Xu

Dorm baker and connoisseur of digestive biscuits.