Here is one recipe that we are definitely going to try for the summer. Let me know if you try them too! (And stay tuned below for a cookie-dough-filled Q&A with the author.)

Invisible Cookie Dough Ice Pops

Funny thing about these popsicles: there’s not actually any cookie dough in them. Yet each lick, each bite, has just enough brown sugar and vanilla to make you think that you’re eating cookie dough, or at least its essence. Is invisible cookie dough better than the real thing? I’ll let you be the judge.

Makes: 4 pops
Active time: 5 minutes
Total time: 3 hours

Ingredients
1 1/4 cups milk (skim, 2 percent, or whole, your choice)
1/3 cup light brown sugar, packed
Pinch salt
1 teaspoon vanilla extract
2 tablespoons mini semisweet chocolate chips

Directions
In a microwave-safe container or glass measuring cup, microwave milk 30 seconds or until warm to the touch. Add brown sugar and salt and stir until dissolved. Add vanilla.

Place 1/2 tablespoon chocolate chips in the bottom of each of four 1/3–cup ice–pop molds or small paper cups. Top each with milk mixture. Insert sticks and place molds in freezer. Freeze until solid, at least 3 hours.

To release pops, run molds under warm water 20 to 30 seconds; they should slide right out. (If using paper cups, simply peel cups away and discard.)

Wonky Sticks?
If your ice–pop mold does not include built–in sticks or a lid to hold them in place, you may find yourself with sticks pointing every which way but up. To prevent this, simply stretch a layer of plastic wrap over the top of the mold and secure it with a rubber band. Cut a small slit in the plastic, centered over each pop, and insert a stick through each opening. Alternatively, you can adjust sticks as necessary after about 45 minutes of freezing, when the pops aren’t yet frozen solid.

In Conversation with this Cookie Dough Genius

You dedicated this book to “anyone who’s ever been caught with a finger in the mixing bowl.” When did you become a cookie dough lover?
I grew up baking chocolate chip cookies with my mom, and licking the beaters was always the best part. There’s no denying that my mom’s chocolate chip cookies were the greatest in the land, but I have to say I always preferred the cookie dough to the final product.

What is it about cookie dough that makes it better than the cookies themselves?
It’s a combination of things: the flavor, the texture (you can still feel the grit of the brown sugar before they’re baked), the nostalgia. There’s also the fact that it was—until now, of course! —forbidden; there was always that little bit of risk and adventure in eating it that made you want it even more.

How did you develop your eggless cookie dough?
Actually, the recipe is not much different than my mom’s famous chocolate chip cookie recipe. To keep the dough doughy, I replaced the eggs with milk, which gives the dough a similar texture and richness without the risk of food-borne illness.

What inspired you to create a book based on your love of cookie dough?
It started with one recipe on the blog, the Cookie Dough Truffles, which are basically balls of eggless cookie dough dipped in chocolate. Two and a half years later, it’s still my most popular post. I took that as a hint that I wasn’t the only one hooked on the stuff, so I created a few more recipes using cookie dough, such as cupcakes, ice cream, and the Cookie Dough Cream Pie. One day, as I was pondering my next cookie dough creation, I thought, “Someone should really write a cookbook about nothing but cookie dough.” And so I did.

The book offers lots of tips on how to turn your cookie dough creations into edible gifts. What makes cookie dough such a great treat to share with others?
It’s something that is equally loved by all. I also have to admit that I’ve eaten more than my fair share of cookie dough treats; so if you don’t share them with others, you may just find yourself sitting in front of an empty plate.

What was the testing process like for the recipes? Did you encounter any surprises along the way?
Because this was my first cookbook, I really didn’t know what to expect. Some recipes were harder than others: the Cookie Dough Fudge, for example, took me five or six tries to finally get it right. I gave away a lot of failures, which were still delicious in their own right, just not quite perfect. Luckily, my neighbors were always more than happy to take them off my hands.

Which is your favorite recipe in the book?
I was just talking with my husband about this the other day, and it’s like choosing your favorite child (or furry child, in my case). But I’d have to say the recipe shown on the cover—the Cookie Dough Ice Cream Sandwiches. The cookies themselves are soft and chocolaty with a hint of salt; that combo paired with the cookie dough ice cream gets me every time.

For this project, in addition to the writing and the recipe development, you also did the photography. How important is it to make food look as delicious as it tastes?
Very. I’m a very visual person; I may overlook a truly incredible recipe just because it does not have a photo. This is why it was so important to me that each recipe in the book have a photo. Still, I tried to portray every recipe as true to life as possible; there’s no food-styling trickery to be found. In fact, I personally ate nearly every single “hero” that was photographed mere seconds after taking the final shot.

What are you working on now?
Well, I’m excited to say, another cookbook! I’m working on this one together with my husband, and it’s almost a complete 180 from the last.

Makes about 3 cups

1/2 cup crispy fried onion pieces
1/4 cup powdered beef stock base
1/4 cup dehydrated onion flakes
3 Tbsp dehydrated granulated onion
2 Tbsp dehydrated granulated garlic
2 Tbsp Cream of Wheat powder
1 Tbsp kosher salt
1 Tbsp granulated sugar
1 Tbsp butcher’s ground black pepper
1 tsp mustard powder
1 tsp ground coriander
1/2 tsp cayenne pepper

• In a bowl, combine onion pieces, beef base, onion flakes, granulated onion and garlic, Cream of Wheat, kosher salt, sugar, black pepper, mustard, coriander, and cayenne.

• Store in an airtight container in a cool, dry, dark place.

• Keeps up to 3 months.

Excerpted from Beerlicious by Ted Reader. Copyright © 2012 by Ted Reader. All rights reserved.

World Famous BBQ chef Ted Reader combines his favourite passions—beer & BBQ—and launches his most daring collection of grilling recipes yet!

In this cookbook you will find recipes from Ted Reader, his family, friends and fans. Each recipe is made with a different beer that Teddy chose for unique reasons and flavours. He believes that the essence of great backyard grilling and smoking comes from having fun and if you know Ted, you know that he lives to have fun.

1/4 cup (60 mL) fresh lime juice
3 Tbsp (45 mL) olive oil
2 Tbsp (30 mL) Dijon mustard
1 Tbsp (15 mL) liquid honey
1/2 tsp (2 mL) garlic powder
1/4 tsp (1 mL) ground cumin
1/4 tsp (1 mL) sweet paprika
12 chicken thighs, skin on and bone in
2 handfuls hickory wood chips, soaked in water for at least 2 hours

The Rainford Method

1. Combine the lime juice, oil, mustard, honey, garlic powder, cumin and paprika. Place the chicken thighs in a resealable plastic bag with the marinade and refrigerate For 2 hours.

2. Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a temperature of around 350ºF (180ºF) to grill the chicken. For gas grills, preheat the grill to 350ºF (180ºC) then turn off one side of the grill to achieve indirect heat.

3. Once the charcoal grill is heated, place two handfuls of soaked hickory wood chips on top of the lit charcoal. For gas barbecues, place the hickory chips in a foil pouch and place the pouch directly on the heated side of the grill.

4. Remove the chicken from the marinade and place over the cooler part of the grill. Allow the smoke to penetrate the thighs. Cook for 30 minutes or until cooked through.

Move the thighs over direct heat and cook for 6 to 7 minutes per side or until well-marked and the chicken reaches an internal temperature of 170ºF (77ºC).

Makes 8 servings

Excerpted from Rob Rainford’s Born to Grill. Copyright © 2012 by Rob Rainford. Photographs Copyright © 2012 by Mike McColl. Excerpted by permission of Appetite by Random House, a division of Random House of Canada, Limited. All rights reserved.

Yep—strawberries and tomatoes. I love serving this to people who don’t know what’s coming. They scratch their heads, expecting bruschetta to be topped with tomatoes, but what’s that other familiar flavor? They always love it. Consider: tomatoes and strawberries are both sweet, tangy, and juicy. They’re both fruits. They’re even both red. The more I think about it, the more I want to try this on top of pasta. . . . For now, though, the combo makes a perfect summer appetizer.

makes 10 to 15 hors d’oeuvres

1 cup diced fresh ripe strawberries
1 cup diced grape tomatoes
1 small garlic clove, minced
3 tablespoons thinly sliced basil leaves
2 tablespoons extra–virgin olive oil, plus more for brushing
2 teaspoons balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 baguette, sliced on the diagonal 1/2 inch thick

1 In a medium bowl, combine the strawberries, tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper.

Let rest for 30 minutes, stirring now and then.

2 Heat an outdoor or indoor grill or grill pan to medium–high. Spread out the sliced bread on a baking sheet and brush with olive oil. Transfer to the grill, and toast the bread until golden all over, 2 or 3 minutes per side.

Arrange on a platter.

3 Cover the warm grilled bread slices with a generous layer of strawberry–tomato salad. Serve immediately.

Lots of people, even fancy food-industry people, aren’t sure how to pronounce the word bruschetta: it’s brew-SKET-tuh.

Excerpted from In My Kitchen by Ted Allen. Copyright © 2012 by Ted Allen. Photograph Copyright © 2012 by Ben Fink. All rights reserved.

If you prefer a thicker crust, double dredge: coat the chicken in the flour mixture and let sit for fifteen minutes, then dredge in flour again, tapping off excess. Buttermilk makes the chicken incomparably moist, so don’t skip the important step of marinating (preferably overnight).

Allowing the chicken to drain for a good hour before you dredge in flour will help ensure an evenly coated, lump–free crust.

1 whole fryer chicken (2 1/2 to 3 pounds), cut into 10 parts
1 quart buttermilk, well shaken
1 1/2 tablespoons dry mustard powder
1 1/4 teaspoons cayenne
Coarse salt and freshly ground pepper
1 1/2 cups all–purpose flour
2 tablespoons yellow cornmeal
Neutral–tasting oil, such as safflower, for frying

1 Place chicken parts in one or two shallow dishes, just large enough to hold them snugly. In a medium bowl, whisk together the buttermilk, mustard powder, and 1 teaspoon cayenne; season with salt and pepper. Pour marinade over the chicken, making sure the parts are completely submerged.

(Alternatively, divide the chicken and marinade evenly among large resealable bags; rest the bags on a rimmed baking sheet to catch any leaks.) Cover tightly and refrigerate at least 4 hours or up to overnight.

2 Remove chicken from the marinade and allow to drain on a wire rack set over a rimmed baking sheet for 1 hour before cooking (discard marinade). Meanwhile, whisk together the flour, cornmeal, and remaining 1/4 teaspoon cayenne; season with salt and pepper. Spread mixture in a shallow dish.

3 When you are ready to begin frying, pour a scant 1/2 inch oil into a large cast–iron skillet and heat over medium until oil registers 375°F on a deep–fry thermometer. (Alternatively, test by dropping a cube of white crustless bread into the oil; it should turn golden brown within 1 minute.)

4 While the oil is heating, and working with a few parts at a time, dredge chicken in the flour mixture, turning to completely coat. Shake off excess flour and set chicken on a parchment–lined baking sheet as you work.

5 Preheat oven to 200°F. Set a clean wire rack on a rimmed baking sheet with several layers of paper towels on top of rack. Working in batches (skillet should be filled but without pieces touching each other), arrange chicken, skin side down, in a single layer. Adjust heat so temperature of oil remains between 330°F and 340°F during frying. Cover and cook until chicken is crisp and golden on bottom and parts remove easily from pan, 4 to 5 minutes.

Carefully turn chicken and continue frying (covered) until crisp and cooked through (breasts should register 160°F and thighs 165°F on an instant–read thermometer), 4 to 5 minutes more. Remove each part as soon as it is ready (wings, drumsticks, and thinner breast pieces cook faster than thighs). Transfer to prepared rack on baking sheet and keep warm in the oven while cooking remaining chicken, returning oil to 375°F before adding each batch. Serve chicken hot.

SERVES 4

Excerpted from Martha’s American Food by Martha Stewart Copyright © 2012 by Martha Stewart Living Omnimedia, Inc. Photograph Copyright © 2012 by Romulo Yanes. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved.

When we first opened the Creamery, we featured two different coffee flavors in our case: plain Coffee as well as Coffee Toffee, which was the plain coffee base with almond toffee bits folded in. The crunchy Coffee Toffee became so popular that we eventually took the plain version out of rotation.

For a smoother ice cream, use coarsely ground coffee beans and the finest mesh strainer you have.