Garlicky and tangy chicken adobo — done on the grill.
Anyone of Filipino heritage will tell you that everyone has their own rendition of adobo, the classic home-style dish that gets its punchy flavor from copious amounts of garlic, soy sauce, and sharp vinegar.
Now comes Jamie Purviance’s version. And naturally, what makes this one special is that it’s grilled rather than simmered or braised like traditional adobo.
After all, as Weber’s master griller for 20 years, the Northern California-based Purviance can’t resist cooking most anything over gas or charcoal.
“Barbecued Chicken Adobo” is from his new cookbook, “Weber’s Ultimate Grilling: A Step-by-Step Guide to Barbecue Genius” (Houghton Mifflin Harcourt), of which I received a review copy.
This barbecue bible features more than 100 recipes. Best yet, each recipe is illustrated clearly with step-by-step instructional photos.
Presenting the souffle cheesecake with a Wine Country garnish.
Japanese pancakes and cheesecake are having a lofty moment.
Their poofy, airy stature, as if they’ve just been inflated with a pump of helium, can’t help but be attention grabbers.
I’ve fallen under their spell, too. So how could I resist trying my hand at the recipe for “Cheesecake Souffle with Roasted Grape & Vanilla Gastrique”?
It’s from the lush, coffee-table-sized cookbook by Jackson Family Wines: “Season: Wine Country Food, Farming, & Friends” (Cameron & Company, 2018), of which I received a review copy.
The cookbook, which recently won a “Cookbook of the Year” award from the International Association of Culinary Professionals, was written by Justin Wranger, executive chef of Jackson Family Wines; and Tracey Shepos Cenami, chef de cuisine of the wine company; with Tucker Taylor, director of culinary gardens at Jackson Family Wines (whom if you follow on Facebook or Instagram know posts some of the most beautifully vivid photos of fruits, vegetables and herbs that you’ll ever see).
Jackson Family Wines is one of the largest wine producers in the world, with a portfolio of 40 brands in California, Oregon and across the world.
A feast of grilled Maui-style Korean ribs makes summer entertaining a breeze.
When I bite down on these sweet, gingery, soy-infused, toothsome short ribs, I practically feel the tropical sun on my face and the warm white sand between my toes.
“Maui-Style Kalbi Short Ribs” will do that to you.
It’s a taste of Hawaii — in your own home.
The recipe is from the new cookbook, “Aloha Kitchen: Recipes from Hawai’i” (Ten Speed Press), of which I received a review copy. Maui native Alana Kysar, who blogs at Fix Feast Flair, may live in Los Angeles now. But a large part of her heart — and stomach — are clearly still in Hawaii.
The cookbook is a loving look at some of the most iconic Hawaiian home-style dishes, the ones you queue up for at food trucks or Hawaiian plate-lunch spots, or look forward to most if you’re lucky enough to be invited to a local’s backyard family feast. Turn the pages and feast on everything from “Soy-Glazed Spam Musubi” and “Loco Moco” to “Ginger Misoyaki Butterfish” and “Double-Chocolate Haupia Pie” and prepare to get very hungry.
A simple pasta with a big, bold taste. And it’s vegetarian.
When I was a tot, as both my parents went off to work, my older brother would walk me a couple blocks away to the babysitter’s every weekday morning before he trotted off to school.
I didn’t always go gladly.
But what soothed me every time was lunch.
It was the same thing every single day, by my own choice — a bowl of Chinese wheat noodles, boiled until toothsome, then dumped into a bowl before being stirred up with a couple glugs of oyster sauce right out of the bottle.
Even then, a mountain of umami-packed noodles had the power to make everything seem right in the world.
One forkful of “Miso Brown Butter and Crispy Sage Pasta” was all it took to send me back to those childhood days.
It’s from the new cookbook “Family: New Vegetarian Comfort Food to Nourish Every Day” (Prestel), of which I received a review copy. Written by food writer and cook Hetty McKinnon, it’s filled with vibrant vegetarian fare that I found a lot more imaginative than many books in this genre.
Five-spice, hoisin sauce, and quick pickled carrots and cucumbers turn this lamb burger sensational.
It’s reminiscent of a steamed clamshell bun folded over Peking duck — but done up burger-style with lamb instead.
How can that ever be bad?
Those sweet, savory, garlicky, addictive Asian flavors of hoisin sauce are what make this burger such a winner. That unmistakable Chinese condiment not only combines with five spice powder to flavor the ground lamb that makes up this burger, but gets slathered on the cooked patty for a final flourish. In a sense, hoisin sauce takes the place of ketchup. One taste, and you’ll never go back, too.
“Hoisin-Glazed Lamb Burgers” is from the new cookbook, “The Ultimate Burger: Plus DIY Condiments, Sides, and Boozy Milkshakes” by America’s Test Kitchen, of which I received a review copy.
It’s one of 138 recipes for burgers of every type, as well as home-made buns, condiments, side dishes and drinks. With summer around the corner, it’s the perfect time to whet your whistle with recipes such as “Italian Pork Burgers with Broccoli Rabe,” “Spicy Brown Rice-Edamame Burgers,” “Grilled Southwestern Salmon Burgers,” and “Smoky Grilled Potato Salad.”