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Nectarine, Tomato and Basil Salad With Torn Mozzarella From 'A Change of Appetite'

Maggie Mariolis 1 comment

In this recipe from her new cookbook, A Change of Appetite, Diana Henry elevates the classic caprese combo of mozzarella, tomato, and basil with the addition of nectarine. The ripe fruit adds a juicy sweetness that I never realized was missing. Dressed with just olive oil and white balsamic, every element shows at its best. So simple, so smart. More

Prosciutto and Taleggio Sandwich With Fig Preserves From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Maggie Mariolis 1 comment

Debi Mazar calls this this sandwich from her new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, co-written with husband Gabriele Corcos, "sexy." And there is something a little sultry about how the salty, fat-licked prosciutto, the funky cheese, the bracing radicchio, and the sweet fig jam come together. More

Roasted Pork Loin From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Maggie Mariolis 1 comment

Debi Mazar and Gabriele Corcos make a fine pork chop, but in this recipe from their new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, it's the sauce that's the star. More

Grilled Squid With Arugula and Grapefruit Vinaigrette From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Maggie Mariolis 1 comment

I love the idea of this salad from Debi Mazar and Gabriele Corcos' new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen. Charred calamari, grapefruit, fennel, and arugula—how can you go wrong? More

Pici All'Aglione From 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Maggie Mariolis 11 comments

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. More

Whole Spicy Smoked Roast Chicken From 'Pitt Cue Co.: The Cookbook'

Maggie Mariolis 13 comments

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. More

House Rub From 'Pitt Cue Co.: The Cookbook'

Maggie Mariolis 2 comments

This fragrant, sweet, gently spicy dry rub makes several appearances in the pages of Pitt Cue Co.: The Cookbook. This week, we'll use it as the sole seasoning on their outstanding Beef Ribs and as a defining element in the wet rub for the Whole Spicy Smoked Roast Chicken. More

Crispy Pickled Shiitake From 'Pitt Cue Co.: The Cookbook'

Maggie Mariolis 2 comments

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. More

Pickled Shiitakes From 'Pitt Cue Co.: The Cookbook'

Maggie Mariolis 1 comment

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. More

Sweet Corn and Squash Fritters With Avocado Crema From 'Vibrant Food'

Maggie Mariolis 3 comments

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. More

Edamame and Radish Risotto From 'Vibrant Food'

Maggie Mariolis Post a comment

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. More

Picante de Cuy Mentiroso (Fibbing Guinea Pig) From Ceviche: Peruvian Kitchen

Kate Williams 4 comments

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. More

Ceviche de Mango (Mango Ceviche) From Ceviche: Peruvian Kitchen

Kate Williams 2 comments

Seafood isn't the only thing that should get the ceviche treatment. In Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, he lets mango take center stage. More

Tamales de Queso (Cheese Tamales) From Ceviche: Peruvian Kitchen

Kate Williams 2 comments

These tamales, from Martin Morales's cookbook, Ceviche: Peruvian Kitchen, are much different from their Mexican brethren. Instead of using a dough made from masa and lard, they're made with pureed fresh corn, cooked down with butter, garlic, chili paste, and a touch of sugar. More

Ensalada Miraflores (Corn, Bean, and Cheese Salad) From 'Ceviche: Peruvian Kitchen'

Kate Williams Post a comment

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. More

Chili Paste From 'Ceviche: Peruvian Kitchen'

Kate Williams Post a comment

This master recipe for from Martin Morales's Ceviche: Peruvian Kitchen can be made using any fresh or dried chili. More

Don Ceviche (Sea Bass Ceviche) From 'Ceviche: Peruvian Kitchen'

Kate Williams 2 comments

The opening chapter of Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, contains, not surprisingly, an array of ceviches. More

Yogurt and Dill Crackers From 'The Nourished Kitchen'

Kate Williams 6 comments

Homemade crackers are a great baking project—they're not terribly difficult to make and they taste miles better that most of what you can find at a regular grocery store. These yogurt dill crackers from Jennifer McGruther's The Nourished Kitchen are no exception. More

Salmon Baked in Cream With Sweet Bay, Thyme, and Dill From 'The Nourished Kitchen'

Kate Williams Post a comment

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. More

Simple Green Salad With Buttermilk Herb Dressing From 'The Nourished Kitchen'

Kate Williams 1 comment

Simple green salads provide a nice counterpoint to many of the rich, meat-based dishes in Jennifer McGruther's new cookbook, The Nourished Kitchen. This particular salad makes use of some of spring's best ingredients: radishes, herbs, and baby greens. More

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