Fresh rosemary and a load of citrus make up this bright, zesty vinaigrette.
My husband jokes that I was never one of those girls — the kind that orders only a small salad on a date and barely pick at it.
Oh no, I always ordered heartily and lustily. I never made a secret of my boundless appetite.
That’s not to say I don’t eat salad or appreciate them. Because I surely do.
They are such a creative canvas for all manner of greens, grains, garnishes and dressings. And their emphasis on fresh veggies speaks to the California gal in me.
“Best Dressed” (Chronicle Books) is just the book for a salad lover like me. The new cookbook, of which I received a review copy, is by Adam Ried, the Boston Globe Magazine cooking columnist; and Dawn Yanagihara, a former test-kitchen director and senior director for Cook’s Illustrated.
Inside, you’ll find 35 recipes for dressings, 10 for toppings, and 10 for composed salads. The composed salad recipes will give you new ideas for combinations such as “Roasted Carrot, Broccolini, and Chicken Salad with Tahini, Lemon and Harissa Dressing” and “Grilled Steak and Radicchio Salad with Asian Pear and Pinot Noir Vinaigrette.”
A last-minute flavoring addition makes this clam pasta extra delicious.
There are times when I can be pretty predictable. Case in point? If spaghetti or linguini vongole is on a menu, it’s almost a sure bet that I will order it.
First off, I buck the trend in being an unabashed carb lover. Second, clam pasta is a little lighter than a meaty ragu. Third, there’s just something so appealing about a big bowl of tender clams tossed with toothsome noodles that get coated in all those sweet, briny juices.
I’ve made quite a few versions of it at home over the years. But my new favorite has to be the one I saw in the Wall Street Journal last summer. “Spaghetti Vongole” is by Chef Nina Compton of Compere Lapin in New Orleans. If you’re a “Top Chef” fan, you may remember her as a contestant on Season 11.
One-pot cooking, Chinese-style.
With the Year of the Rooster set to start cockadoodledoo-ing on Jan. 28, you’ll have to forgive me if I’m craving Chinese food even more so this week.
But what a great excuse to try a recipe from the new “China: The Cookbook” (Phaidon). The cookbook, of which I received a review copy, was written by Hong Kong-based culinary experts Kei Lum Chan and Diora Fong Chan.
This door-stopper of a book is 720 pages. It contains recipes from the 33 regions and sub-regions of China, most of them surprisingly concise. That’s because this book is really about home-cooking. That’s why you won’t necessarily find Peking duck in here, but instead “Braised Duck with Won Tons” and “Duck with Mushrooms and Ham.” There’s all manner of congee recipes, too, including “Congee with Frog Legs.” And simple but more unusual desserts such as “Smoked Plum Soup.”
Leafing through this rather encyclopedic book, many recipes caught my eye, especially “Rice and Lamb Casserole” because it’s fairly effortless even on a weeknight. It also incorporates cumin, which really works well with lamb’s slight gaminess.
Dried porcini mushrooms add an earthy depth to this comforting chicken dish.
Rustic and comforting, this is like chicken stew — only made in a roasting pan in the oven.
“Porcini Braised Chicken Thighs” is a little deceptive. It looks like it’s a breezy one-pan chicken dish. But in all honesty, it will probably take you four pans to make it: a Dutch oven to saute the veggies, a cast-iron frying pan to sear the chicken thighs, a roasting pan to cook the chicken through, and a saucepan to heat the braising liquid.
But don’t let that dissuade you from attempting it. After all, what’s a little more time washing dishes when you can then dig in to enjoy such delightful rewards?
This dish is from the new cookbook, “Taste & Technique: Recipes to Elevate Your Home Cooking” (Ten Speed), of which I received a review copy. It’s by James Beard Award-winning Chef Naomi Pomeroy or Portland’s Beast restaurant, and Brooklyn writer Jamie Feldmar. You may recognize Pomeroy as a judge on Esquire’s “Knife Fight” and from her time competing on “Top Chef Masters.” I had the chance a couple years ago to dine with her and a roster of other female chefs at Nathan Myhrvold’s Modernist Cuisine Lab, where the food was mind-blowing, and the conversation about molecular gastronomy thoughtful and insightful.
While appreciative of those techniques and high-tech gizmos, Pomeroy, herself, is more old-school. As she joked, her restaurant opened without even a hood.
Her cookbook features nearly 140 recipes. For the most part, they’re not dishes you’ll whip up in less than 30 minutes. But they’re also not so complicated and intimidating that you’ll feel too overwhelmed to attempt them.
Artisan milled corn stars in this dish of shrimp & grits.
This Christmas, Santa gifted me my first bag of Southern grits.
OK, really it was my niece Stacey, who picked up the grits on her travels through the South.
The speckled white grits came from family-owned Logan Turnpike Mill of Blairsville, GA, which contracts with local farmers to grow the corn, which is stone ground, utilizing the whole grain. The mill also grinds the corn at a low temperature to maintain nutrients and flavor. It is shipped the same day that it is ground. To keep it fresh, store in the refrigerator or freezer.
White grits from Logan Turnpike Mill.
I’ve made polenta many times before. But never grits. Polenta and grits are both made from stone-ground cornmeal, but often from different types of corn, according to online sources. As a result, polenta cooks up typically coarser and denser in texture, while grits are softer and more thick porridge-like.