This pasta recipe from Debi Mazar and Gabriele Corcos's new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, is a great example of the kind of food they promote: rustic, accessible, affordable and delicious.
Cook The Book
This chicken won the Fourth of July. The recipe, from Pitt Cue Co.: The Cookbook, sounded delicious on the page: A whole bird, rested overnight in chipotle and garlic pastes, maple syrup, butter, and Pitt Cue's aromatic, spicy-sweet House Rub, then slow-smoked until perfectly burnished. Yes, please.
The Pitt Cue Co. chefs were wowed by the pickled mushrooms they tried at Momofuku in NYC. So wowed that the only way to take them up a notch was to deep-fry those suckers. They share the recipe for their uber-umami Crispy Pickled Shiitake in Pitt Cue Co.: The Cookbook, and it is totally worth the effort.
These intense, soy-soaked mushrooms from Pitt Cue Co.: The Cookbook, were inspired by chef David Chang's Asian-inflected pickles at Momofuku in NYC. The Pitt Cue crew take them a step further by deep-frying them in this week's killer Crispy Pickled Shiitakes.
It's my opinion that fresh, sweet corn should be incorporated into pretty much every meal in the summertime. So as soon as I saw these bodaciously corn-y fritters in Kimberly Hasselbrink's new cookbook, Vibrant Food, I knew I'd be making and devouring them as soon as possible.
I'm a sucker for the bright intensity of the humble and accessible radish, which makes a hot pink appearance in the Spring Roots section of Kimberley Hasselbrink's new cookbook, Vibrant Food. After a stint in a hot pan with butter, their peppery bite is slightly mellowed, but the remaining juicy crunch, vivid color, and distinctive pungency offsets the simple, creamy risotto.
We may balk at the thought in America, but guinea pigs (cuy) are considered a delicacy in the Andean regions of Peru. Martin Morales's grandmother specialized in a particular preparation of the animal, braised in a sauce of fiery chilies and ground peanuts.
Hearty bean-based salads are one of my favorite dishes in the summertime. I grew up eating a corn and black bean version, but these days I'll throw just about any vegetable into a bowl with a can or two of beans and a tangy dressing and call it dinner.
It's wild salmon season here in California, so I try to snag some great filets while they're available. I usually roast my fish with just a little salt and pepper, but there's nothing wrong with changing things up every once in awhile. Jennifer McGruther's salmon baked in cream from her new book, The Nourished Kitchen, was just the ticket.
The thought of homemade butter conjures images of large wooden butter churns and hours of arm-busting labor. But these days, butter is actually quite easy to make. If you have a stand mixer, you have have it ready to eat in only a few short minutes.
Authentic smoked ribs are a challenge for those of us living in small apartments with little outdoor grill space. Blogger Lisa Fain shares this sentiment but refuses to give up barbecue ribs.
For some reason, homemade flour tortillas have always intimidated me. I've made corn tortillas many times, so I'm not sure where the reluctance came from. But once I saw Lisa Fain's recipe for buttermilk and bacon-fat filled flour tortillas in her new cookbook, The Homesick Texan's Family Table, I could resist no longer.