We’re thrilled to see Casey Elsass’s new cookbook, What Can I Bring? Her fresh take on entertaining will inspire you to hit refresh on your own style. Union Square & Co., an imprint of the Hachette Book Group, put out this wonderful little cookbook. It introduces readers to a wonderful world of approachable cuisine ideal for entertaining and celebrating.
What Can I Bring? showcases a wide variety of recipes that fit any palette or event. One of our favorite recipes, the Fried Halloumi Caprese really exemplifies that. It truly marries that depth of flavor from pan-fried cheese with the freshness of classic Caprese flavors. One of her other standout recipes is this Salt and Vinegar Salsa Verde. A quick whirl in the blender produces a brilliant green condiment that adds flavor to just about anything!
Alongside these savory delights, Alexanders’ cookbook features a Pickled Potato Salad that’s destined for summer cookouts or potlucks. If you’re someone with a sweet tooth, Elsass has a delicious Trifle recipe that serves six to satisfy your cravings. This dessert enjoys some extreme convenience by using store-bought pound cakes—suggesting Sara Lee or Entenmann’s brand specifically! The Trifle calls for a 14 to 16-ounce box of gingersnaps, giving this layered dessert a spiced cool weather twist.
The cookbook emphasizes practicality in the kitchen. Every recipe includes easy-to-follow, step-by-step instructions and exact serving amounts. This configuration equips chefs no matter their skill level to make their meals with ease. For instance, you might see a recipe “Serves 6” or “Makes 3 1/2 cups,” letting you know upfront how to plan for meals or dinner parties.
Beyond the mouth-watering recipes, “What Can I Bring?” is full of creative “Party Tricks” designed to make the cooking experience easier. One such short cut recommends using store bought pound cakes to speed up dessert prep while still delivering pizzazz and taste. These time-saving tips will ensure that today’s home cooks can wow their hungry guests with an impressive meal without spending all day in the kitchen.
Photographs by Gentl and Hyers complement the text, bringing the recipes to life and inspiring readers with visually appealing images. It’s the colorful cookbook photography that really makes this cookbook shine. As a result, it turns the book into not only a hands-on, practical guide, but a visual feast.
