Ever wonder what other people eat for dinner? The New York Times Food section did and published a fascinating pictorial of main meals and favorite dinners?Are there difference yes. Yet there are more similarities that unite us.
Food section reporters and photographers, Sara Bonisteel, Kim Gougenheim and Lisa Dalsimer interviewed sixteen families from sixteen countries around the world. We find out what they cook and eat on a typical weeknight. There are no fancy or multi step holiday meals. These are just everyday ones, with locally sourced foods from their local groceries and markets.It really is an interesting window into what the world eats. The Levy family of Rehovot , Israel, a city not far from the Mediterranean, south of Tel Aviv, observed their Shabbot night meal with Yemeni soup, chicken schnitzel and chraime. The last is a spicy Moroccan fish dish eaten by Sephardic Jews and it's served with rice and bread. The Charles family of Port-au-Prince, Haiti, use oranges and limes from their yard to marinate their lalo, a flavorful stew made with both beef and blue crab along with spinach and jute leaves. Do the French go all out with their weekday suppers?No. Home chef Marina Pajovic-Devouge serves leftover roasted chicken from the butcher around the corner and pairs it with couscous from a popular frozen food store Picard Suegeles. Her kids get cheese for dessert. Monterrey Mexico couple, Luis Leduc and Katia Barragan take turns cooking. Her turn had huevos revueltos, scrambled eggs served with chorizo and onions. dinner was shared with their daughter, Emma, and dog, Polly.
Good Italian cooking begins at home and that's how home chef , Claudia Bellucci ,from Rome works magic in creating saltimboca alla Romana. This is veal rolled with ham and sage, the herb coming from her balcony garden.There was also pesto with trofie pasta, made with basil along with baked tomatoes au gratin which her daughter Fiamma puts through a taste test. South Americans are notorious steak lovers and that was evident in the Guevara's of Lima,Peru's dinner. Jesus and Margot shared grilled steak along with corn and potatoes with their kids. They're lucky because they have a housekeeper who cooks and cleans up for them. Another lucky family who has a cook is the Osans of Gurgaon, India, a thriving town, southwest of New Dehli, The family of four, usually eat around nine PM and enjoyed a meal of palek paneer, spinach with cheese, raita - a cooling yogurt and cucumber sauce and kadai aloo, potatoes with onions and spices. Cucumber salad and chapatis round it out. Food writer,Ozoz Sokoh of Lago , Nigeria shares a meal of plantain flatbread stuffed with chicken suya, a sweet and spicy dish, with her three children. There is also peanut butter sauce and papaya chutney. Other countries such as Australia, Russia, South Africa and Saudi Arabia. The two things missing? The US and recipes. It would have been nice to have some of them printed so US homes chefs can try them.
Dinner around the world is the same, no matter what the food and the nationalities. It's eating together and sharing good food and talk. It's the recipe that keeps families together.
Wednesday, September 25, 2019
Tuesday, September 24, 2019
Fall Cooking In A Heatwave
Yes, it is autumn. A time for delicious roasts and elaborate sides, followed by elaborately baked desserts. Tell the temps that. Right now it is close to 90 degrees F where I am, The New York metro area is still clinging on to balmy days - and hot kitchens.
This is the time to use the air fryer if you have one. It's a quick cook for anything, from vegan turkey cutlets to steaks. There's no turning on a stove or standing over a stove top. Continue using your grill if you haven't put it away yet. (or you can just take it out of storage).Want a fall vibe? Glaze pork or chicken with a maple syrup that's spiked with ginger and soy sauce before grilling. It's too hot to cook acorn and butternut squash inside. Slice the squash , then brush the slices with olive oil. Put on a hot grill for a different and easy take on a fall classic. Save the grilled squash for salads. Add cherry tomatoes and mixed greens for a tasty lunch or supper. Brussels sprouts are making a reappearance in grocery stores and farms. They're an easy cook, just steam or blanch. Yet they call be made into a chill salad mixed with granny smith apples, feta and craisins. For more crunch and protein toss in some walnuts. They can be barbecued in a foil pouch if you want a really easy cook.
Another fall heat wave must make is a hearty salad. It's a great meal after a day of gardening or to bring along to the beach or lake. Like any autumn dish,it needs to be rib sticking. Like any summer meal, it needs to be light with an airy flavor. Try mixing it up with kale and spinach if you spent the last three months existing on watercress and spring greens. Think about adding the ancient grain farro to give it a bit more weight. Farro can be cooked in a microwave for ten minutes. Add some shredded carrots and onions along with almonds for protein. Another good salad to make during these balmy fall days is a kale and chicken one.To save time buy shredded rotisserie chicken from your local grocery. Acme sells this and it is a boon to anyone who doesn't want to roast a whole chicken (although you could do just that in your air fryer). Sliced avocados can be part of the mix along with the last of the vine ripe tomatoes. Any leftover steak? Sub that in for poultry.
The calendar may say fall but the temps scream summer. Combine the two season in a tasty combo of delicious and easy.It'll make for easy cooking and easy eating.
This is the time to use the air fryer if you have one. It's a quick cook for anything, from vegan turkey cutlets to steaks. There's no turning on a stove or standing over a stove top. Continue using your grill if you haven't put it away yet. (or you can just take it out of storage).Want a fall vibe? Glaze pork or chicken with a maple syrup that's spiked with ginger and soy sauce before grilling. It's too hot to cook acorn and butternut squash inside. Slice the squash , then brush the slices with olive oil. Put on a hot grill for a different and easy take on a fall classic. Save the grilled squash for salads. Add cherry tomatoes and mixed greens for a tasty lunch or supper. Brussels sprouts are making a reappearance in grocery stores and farms. They're an easy cook, just steam or blanch. Yet they call be made into a chill salad mixed with granny smith apples, feta and craisins. For more crunch and protein toss in some walnuts. They can be barbecued in a foil pouch if you want a really easy cook.
Another fall heat wave must make is a hearty salad. It's a great meal after a day of gardening or to bring along to the beach or lake. Like any autumn dish,it needs to be rib sticking. Like any summer meal, it needs to be light with an airy flavor. Try mixing it up with kale and spinach if you spent the last three months existing on watercress and spring greens. Think about adding the ancient grain farro to give it a bit more weight. Farro can be cooked in a microwave for ten minutes. Add some shredded carrots and onions along with almonds for protein. Another good salad to make during these balmy fall days is a kale and chicken one.To save time buy shredded rotisserie chicken from your local grocery. Acme sells this and it is a boon to anyone who doesn't want to roast a whole chicken (although you could do just that in your air fryer). Sliced avocados can be part of the mix along with the last of the vine ripe tomatoes. Any leftover steak? Sub that in for poultry.
The calendar may say fall but the temps scream summer. Combine the two season in a tasty combo of delicious and easy.It'll make for easy cooking and easy eating.
Monday, September 23, 2019
Plant Butter Versus The Real Thing
All this talk of planet abuse and climate crisis has gotten some home chefs as well as professional ones to think about their cooking habits. Many feel that giving up meat and dairy will lower their carbon imprint. It will. The biggest hurdle is the idea of trying plant butters.
Guess what? They're the same. Use them.
I saw Country Crock's avocado oil based plant butter and decided to try it. I've already tried the faux beurre from Miyoko. Miyoko Schinner's plant butter is also a creamy sub in, and it's made from cashews, coconut and sunflower oils. It did have a lovely delicate taste but was a bit expensive and could only be found in Target. The Country Crock plant butters can be found in Stop & Shop and not that expensive. Like regular butters they come four sticks to a package, perfect for baking and cooking.
Guess what? They're the same. Use them.
As you can see, it's no different that the real deal.I've put in on a Popeye's biscuit and have used it in everything from sautes to topping the squash soup I made the other day. There was a very slight avocado taste when I first tried it but it's not that overpowering. I will be trying their almond oil based butter, definitely for butter cookies and homemade buttercream frosting. The texture will be the same so my frosting will still have that perfect creaminess.
It is time to think about how your eating habits are affecting our planet? Yes. You can start small by subbing in these plant based butters for the traditional dairy ones.
Saturday, September 21, 2019
Kitchen Wants And Needs
Every home chef wants the perfect kitchen. It has to be perfect for cooking and baking, outfitted with the best equipment and appliances. Yet is all of it worth it?Or will it just be a room full of unused junk? What makes a kitchen want and kitchen need?
Writing about food makes one want every gadget and appliance under the sun. That's what happened to me. I read and saw what professional and home chefs have and instantly craved their gadgets and gewgaws. I still have a madeleine pan from four or five years ago. I really wanted to make them but never got around to making them. The recipe is very labor intensive, involving melting butter and high speed beating. Now I recently bought two doughnut pans, one for plain baked ones and the other for fancier ones. Will I use them? Hopefully. Should home bakers have all these fancy pans? Yes, if you're really into baking. The pans and the molds are not that expensive and if you have the room go for them. What home bakers really need is two cookie sheets, especially around the holidays and for bake sales.Also a roll or two of parchment paper will always be needed, especially if you make a lot of meringues or meringue based desserts such as pavlovas and Eton mess.Do you need icing and cookie guns? Again if you do a lot of baking. Cookie guns are great for making those buttery bakery style cookies and they can create a variety of pretty shapes. Sturdy , long lasting loaf and cake pans are a must. One loaf pan will suffice while two or three simple cake pans are all you need.
What about those gadgets that are more or less like appliances? All home chefs should have a crock pot. That's a given.It's wonderful in making homemade tomato sauce and slow cooked chili.It's also good for making homemade soups and chowders like minestrone and corn chowder. Many have embraced the all encompassing Insta-Pot which is like a crock pot on steroids. Using it a lot will pay off the price which can range anywhere from $59.00 to $99.00, depending on the make and the store selling it. They can cook everything from pasta to pot roast. Some can even be used for baking - a boon for those who have participate in bake sales and cookie exchanges. Assess your needs before springing for one. If you feel you need something that can do a lot freeing you from the kitchen , then buy one. However if it's just one or two people or you need slow cooking once or twice a month then opt for the crock pot. Air fryers are another popular kitchen must have. I'm a big fan of them , using mine at least three or four times a week. Air frying is a lot easier than oven roasting and stove top frying. My favorite part is the beeping timer , letting you know when the food is done. Another plus is that air fryers cook in half the time of a regular oven.Get one. You won't regret adding it to your arsenal of gadgets. Now there are smaller versions of these pods , and they 're selling for only $29.99 at Target.
It's up to you to decide what you want and need for your kitchen. As with any purchase think about if it's a need or a want. If you can use it buy it. Make that your rule for future kitchen buys.
Writing about food makes one want every gadget and appliance under the sun. That's what happened to me. I read and saw what professional and home chefs have and instantly craved their gadgets and gewgaws. I still have a madeleine pan from four or five years ago. I really wanted to make them but never got around to making them. The recipe is very labor intensive, involving melting butter and high speed beating. Now I recently bought two doughnut pans, one for plain baked ones and the other for fancier ones. Will I use them? Hopefully. Should home bakers have all these fancy pans? Yes, if you're really into baking. The pans and the molds are not that expensive and if you have the room go for them. What home bakers really need is two cookie sheets, especially around the holidays and for bake sales.Also a roll or two of parchment paper will always be needed, especially if you make a lot of meringues or meringue based desserts such as pavlovas and Eton mess.Do you need icing and cookie guns? Again if you do a lot of baking. Cookie guns are great for making those buttery bakery style cookies and they can create a variety of pretty shapes. Sturdy , long lasting loaf and cake pans are a must. One loaf pan will suffice while two or three simple cake pans are all you need.
What about those gadgets that are more or less like appliances? All home chefs should have a crock pot. That's a given.It's wonderful in making homemade tomato sauce and slow cooked chili.It's also good for making homemade soups and chowders like minestrone and corn chowder. Many have embraced the all encompassing Insta-Pot which is like a crock pot on steroids. Using it a lot will pay off the price which can range anywhere from $59.00 to $99.00, depending on the make and the store selling it. They can cook everything from pasta to pot roast. Some can even be used for baking - a boon for those who have participate in bake sales and cookie exchanges. Assess your needs before springing for one. If you feel you need something that can do a lot freeing you from the kitchen , then buy one. However if it's just one or two people or you need slow cooking once or twice a month then opt for the crock pot. Air fryers are another popular kitchen must have. I'm a big fan of them , using mine at least three or four times a week. Air frying is a lot easier than oven roasting and stove top frying. My favorite part is the beeping timer , letting you know when the food is done. Another plus is that air fryers cook in half the time of a regular oven.Get one. You won't regret adding it to your arsenal of gadgets. Now there are smaller versions of these pods , and they 're selling for only $29.99 at Target.
It's up to you to decide what you want and need for your kitchen. As with any purchase think about if it's a need or a want. If you can use it buy it. Make that your rule for future kitchen buys.
Friday, September 20, 2019
A Family Classic Updated
It's almost fall and that means zuppa di zucca, Piedmontese pumpkin soup. Nothing beats the mild sweet flavor married to cream, veggie broth and sauteed onions.Unfortunately there was one problem with finding the ingredients - no pumpkin. Luckily there were cubed butternut squash to sub in instead.
I used two packages of Stop & Shop's Nature's Promise butternut squash cubes and half a yellow onion. The last is crucial in forming the flavor . Chop it up and saute it in a mix of butter and olive oil. I used Country Crock's plant based butter with avocado oil. It does the trick in subbing in for butter when cooking.
Let the onion pieces sweat on a low flame while you make the broth. (if you're smart you'll buy the already made veggie broth. One less step to worry about.)
I used two cubes for two cups of water.
This is a quick boil and it will turn a golden brown color.
Add this and the two cartons of squash to the onions.
Squash takes about ten minutes to cook over a high heat. I steamed it , by putting the lid on top.The cubes cooked up pretty quick.
Then it's the time to use the immersion blender.
Except there was another problem to face. It didn't work - possibly because I gave it a forbidden thorough washing when I was using it to make gazpacho almost on a weekly basis.. Sooooooo_
To give it that satiny, creamy texture I had to call in an old fashioned potato masher . This is what my Mom, Nonna and great-aunt, used for decades when cooking their versions. I imagine my bisnonna - my great- grandmother -used something similar too. ( immersion blender update - I ordered one right away from Target)
Then it was adding the milk, in this case almond milk.
Use a cup and a half of it to create the traditional creamy texture.
Was it as good ? I would have liked a creamier more satiny texture but the taste was exactly like my Mom's Nonna's and Great Aunt's. It was a vegan version but it tasted like the original recipe, traditionally made with chicken broth, cream or milk and real butter. I loved it and plan to make it again with my new (!) immersion blender. I may add rice which was another delicious variation of my great aunt's.
This is the perfect fall soup.Try it with either butternut squash or pumpkin puree for a rich flavorful bowl. It's a lovely way to celebrate the new season!
Thursday, September 19, 2019
Fall Food Trips
Most people think the autumn is the perfect time for traveling. It is - for both leaf peeping and food tasting. If you want to take a culinary vacation, now is the perfect time to do it.It could be for a week or a weekend.
The idea was inspired by Tejal Rao's visit and review in yesterday's New York Times Food section She traveled from her Los Angeles home up to the Napa Valley's three most famous restaurants, The French Laundry, the Restaurant at Meadowood and Single Thread. Anyone can recreate her trip, stopping to enjoy the traditional and lush meals at French Laundry, the clubby atmosphere of The Restaurant at Meadowood and the Japanese sparseness of Single Thread. The Restaurant At Meadowood is part of the luxury hotel/spa so it's easy to stay and enjoy a short walk to the eatery.This is true for the Single Thread too, offering amenities you might find in a posh country German hotel in Kyoto. Keep in mind that whether you stay at this resort or a smaller place, the prices will be steep, especially at at popular destination like Napa. Check the internet for affordable inns . Also set a food budget for yourself. French Laundry's tasting menu is a whopping $310 a person for a tasting menu that includes a truffle dusted baked mac served in a golden egg. Ms. Rao had the budget to try all three restaurant's expensive tasting menus, enjoying such dishes as corn custard with caviar and pecan oil at the Restaurant at Meadowood and fancy seasonal dishes as starters at Single Thread.
If this is too expensive for you, then think of cheaper destinations. US foodie towns are Boston, Chicago, and Philadelphia. There are some great fancy restaurants in these cities however Boston and Philly have food markets catering to all sorts of tastes. Boston's Haymarket, a favorite with the famous Brass Sisters of PBS"s Food Flirts, has an amazing array of locally sourced products and produce as well as Fair Trade ones. You can buy honey from the Boston Honey Company to fresh caught seafood at Red's Best. The city also boasts a host of good Italian restaurants in the city's North End. Visit Philly's Reading Terminal Market. This is one of the country's oldest , starting in 1893 and still thriving today.Foodies and gourmands can buy the best homemade sausages from Martin's Specialty Sausage and Pennsylvania brewed beers and even vodkas from Eight Oaks Craft Distillers. Europe beckons food lovers in the fall as well. It's truffle time in Piedmonte with restaurants in Torino and the countryside offering all sorts of dishes. Oktoberfest starts soon in Germany and fall is the perfect time to enjoy its' cities, especially Munich, the heart of the festival.. There are not only all sorts of craft and traditional beers to sample but also a wide array of wursts, sauerkraut and pretzels. Go also for the amazing pastries like Black Forest Cake and hazelnut tortes.
Fall is travel time. It's perfect for taking a culinary based trip to experience new tastes and restaurants. Go for a vacation ans savor it.
The idea was inspired by Tejal Rao's visit and review in yesterday's New York Times Food section She traveled from her Los Angeles home up to the Napa Valley's three most famous restaurants, The French Laundry, the Restaurant at Meadowood and Single Thread. Anyone can recreate her trip, stopping to enjoy the traditional and lush meals at French Laundry, the clubby atmosphere of The Restaurant at Meadowood and the Japanese sparseness of Single Thread. The Restaurant At Meadowood is part of the luxury hotel/spa so it's easy to stay and enjoy a short walk to the eatery.This is true for the Single Thread too, offering amenities you might find in a posh country German hotel in Kyoto. Keep in mind that whether you stay at this resort or a smaller place, the prices will be steep, especially at at popular destination like Napa. Check the internet for affordable inns . Also set a food budget for yourself. French Laundry's tasting menu is a whopping $310 a person for a tasting menu that includes a truffle dusted baked mac served in a golden egg. Ms. Rao had the budget to try all three restaurant's expensive tasting menus, enjoying such dishes as corn custard with caviar and pecan oil at the Restaurant at Meadowood and fancy seasonal dishes as starters at Single Thread.
If this is too expensive for you, then think of cheaper destinations. US foodie towns are Boston, Chicago, and Philadelphia. There are some great fancy restaurants in these cities however Boston and Philly have food markets catering to all sorts of tastes. Boston's Haymarket, a favorite with the famous Brass Sisters of PBS"s Food Flirts, has an amazing array of locally sourced products and produce as well as Fair Trade ones. You can buy honey from the Boston Honey Company to fresh caught seafood at Red's Best. The city also boasts a host of good Italian restaurants in the city's North End. Visit Philly's Reading Terminal Market. This is one of the country's oldest , starting in 1893 and still thriving today.Foodies and gourmands can buy the best homemade sausages from Martin's Specialty Sausage and Pennsylvania brewed beers and even vodkas from Eight Oaks Craft Distillers. Europe beckons food lovers in the fall as well. It's truffle time in Piedmonte with restaurants in Torino and the countryside offering all sorts of dishes. Oktoberfest starts soon in Germany and fall is the perfect time to enjoy its' cities, especially Munich, the heart of the festival.. There are not only all sorts of craft and traditional beers to sample but also a wide array of wursts, sauerkraut and pretzels. Go also for the amazing pastries like Black Forest Cake and hazelnut tortes.
Fall is travel time. It's perfect for taking a culinary based trip to experience new tastes and restaurants. Go for a vacation ans savor it.
Wednesday, September 18, 2019
New Cookbooks For A New Season
One of the best aspects about the colder weather coming is that home chefs feel like cooking and baking. The chillier temps also gets us curious and wanting to try all sorts of new recipes. What better way to try new dishes than a new cookbook. There are a slew of them recently published that will definitely expand a home chef's repertoire.
There are thirteen outstanding ones that the New York Times Food section writers recommend. Everyone from Tejal Rao to Melissa Clark and Julia Moskin weighed in. There are so many exciting and different choices out there.If you're into international cooking then check out Maangchi's Big Book of Korean Cooking : From Everyday Meals To Celebration Cuisine (Rux Marten Publishing) written by Emily Kim, the YouTube cooking star who also goes by Maangchi. Occasional Food contributor, Martha Rose Shulman helped write this salute to Korean cooking with such dishes as tofu stews and dosirak - lunchtime meals for kids.Another stimulating one celebrating overseas cuisine is Sababa: Fresh, Sunny Flavors From My Israeli Kitchen (Avery Publishing) by former New Yorker, Adeena Sussman, an American food writer who moved to Tel Aviv, The cookbook came about thanks to her love of visiting the shuk or outdoor market.Middle Eastern flavors abound here. There are roasted carrots with a tahini and date syrup along with labneh with caramelized pineapple and sumac and baby lamb chops marinated in shug, a mix of green chiles, cardamon and cilantro sauce. Japanese cooking is also big thanks to Ivan Orkin and Chris Ying with their book The Gauin Cooking:Japanese Recipes From A Chef, Father, Eater and Lifelong Outsider (Rux Marten), There is the traditional gyoza dumplings and the not so traditional miso mushroom chili.
American cooking is also big in cookbooks this season. Toni Tipton-Marten's Jubilee: Recipes From Two Centuries of African-American Cooking (Clarkson Potter Publishing) is the follow up to The Jemina Code,an annotated bibliography of African American cookbook. Home chefs will love the recipe for pork chops smothered in caper-lemon sauce. Those who loved the famed San Francisco bakery, Tartine will go mad for Tartine :A Classic Revisited (Chronicle Publishing). Elisabeth Prueitt and Chad Robertson , creators of the baking empire have included a whopping sixty-eight new recipes along with their classic ones like the good morning buns. For those home chefs who love Tex-Mex cooking Ama :A Modern Tex-Mex Kitchen (Chronicle Publishing) features vegan dishes such as cashew based queso with the flavors of charred onion garlic and green chile. Chef Josef Centeno, used his recipes popular in his LA restaurants. Novice cooks will love such help books as Nothing Fancy: Unfussy Food For Having People Over (Clarkson Potter) written by Food's Alison Roman. She offers labne with sizzled scallions along with pep talks.Other cookbooks feature Evan's Funk's American Sfoglino (Chronicle ) along with Diana Henry's From The Oven To The Table:Simple Dishes That Look After Themselves (Mitchell Beazley).Go to the Times Food section to see the entire list.
This is the season to test out recipes. Buy one or two of these cookbooks and expand your repertoire. It's a fun time to try new dishes and ingredients.
There are thirteen outstanding ones that the New York Times Food section writers recommend. Everyone from Tejal Rao to Melissa Clark and Julia Moskin weighed in. There are so many exciting and different choices out there.If you're into international cooking then check out Maangchi's Big Book of Korean Cooking : From Everyday Meals To Celebration Cuisine (Rux Marten Publishing) written by Emily Kim, the YouTube cooking star who also goes by Maangchi. Occasional Food contributor, Martha Rose Shulman helped write this salute to Korean cooking with such dishes as tofu stews and dosirak - lunchtime meals for kids.Another stimulating one celebrating overseas cuisine is Sababa: Fresh, Sunny Flavors From My Israeli Kitchen (Avery Publishing) by former New Yorker, Adeena Sussman, an American food writer who moved to Tel Aviv, The cookbook came about thanks to her love of visiting the shuk or outdoor market.Middle Eastern flavors abound here. There are roasted carrots with a tahini and date syrup along with labneh with caramelized pineapple and sumac and baby lamb chops marinated in shug, a mix of green chiles, cardamon and cilantro sauce. Japanese cooking is also big thanks to Ivan Orkin and Chris Ying with their book The Gauin Cooking:Japanese Recipes From A Chef, Father, Eater and Lifelong Outsider (Rux Marten), There is the traditional gyoza dumplings and the not so traditional miso mushroom chili.
American cooking is also big in cookbooks this season. Toni Tipton-Marten's Jubilee: Recipes From Two Centuries of African-American Cooking (Clarkson Potter Publishing) is the follow up to The Jemina Code,an annotated bibliography of African American cookbook. Home chefs will love the recipe for pork chops smothered in caper-lemon sauce. Those who loved the famed San Francisco bakery, Tartine will go mad for Tartine :A Classic Revisited (Chronicle Publishing). Elisabeth Prueitt and Chad Robertson , creators of the baking empire have included a whopping sixty-eight new recipes along with their classic ones like the good morning buns. For those home chefs who love Tex-Mex cooking Ama :A Modern Tex-Mex Kitchen (Chronicle Publishing) features vegan dishes such as cashew based queso with the flavors of charred onion garlic and green chile. Chef Josef Centeno, used his recipes popular in his LA restaurants. Novice cooks will love such help books as Nothing Fancy: Unfussy Food For Having People Over (Clarkson Potter) written by Food's Alison Roman. She offers labne with sizzled scallions along with pep talks.Other cookbooks feature Evan's Funk's American Sfoglino (Chronicle ) along with Diana Henry's From The Oven To The Table:Simple Dishes That Look After Themselves (Mitchell Beazley).Go to the Times Food section to see the entire list.
This is the season to test out recipes. Buy one or two of these cookbooks and expand your repertoire. It's a fun time to try new dishes and ingredients.
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