Category Archives: Recipes (Savory)

Crazy For Cauliflower With Cumin, Turmeric and Lemon

Golden cauliflower with curry spices.

Golden cauliflower with curry spices.

 

You have to love a woman whose mantra is: “Be naturally suspicious of any food which is not home-cooked. Always take your own food with you wherever you go, even if you’re not going far.”

Given that, it’s not surprising that Meera Sodha has written an Indian cookbook that celebrates the best of Indian home-cooking.

She acknowledges at the start that cooking Indian food can be quite intimidating to make at home. So often it necessitates special trips to Indian markets or even ordering online to find the necessary ingredients.

Not so with her “Made In India: Recipes From an Indian Family Kitchen” (Flatiron Books), of which I received a review copy. A best-seller in the United Kingdom, her cookbook was published in the United States for the first time this year.

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Joanne Weir’s Easy, Elegant and Festive Endive Salad

The salad you need to make this holiday season.

The salad you need to make this holiday season.

 

Holiday dishes don’t get better than this.

It’s festive, chic — and unbelievably effortless. In short, everything you want when you want to impress, but are loathe to break out in a sweat to do it.

Leave it to the Bay Area’s Joanne Weir to come up with this dazzling “Endive Salad with Lemon Creme Fraiche and Salmon Roe.”

It’s from her new cookbook, “Kitchen Gypsy: Recipes and Stories From A Lifelong Romance with Food” (Oxmoor House), of which I received a review copy.

The cookbook is filled with the dishes that most influenced the life of this long-time PBS cooking show host, who cooked for five years at Berkeley’s Chez Panisse, and now owns Copita in Sausalito.

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Splendid Squash

Imagine setting this dazzling dish down on your holiday table.

Imagine setting this dazzling dish down on your holiday table.

 

Come closer. Closer still. Come on, put those peepers right up to the screen.

Because This Is Squash. From “This Is Camino.”

Of course, that’s not the actual name of this gorgeous dish. But it might very well be because this is the only squash recipe you’ll need this season.

That’s how delicious it is.

The recipe for “Kabocha Squash and Grilled New Onion Salad with Yogurt, Pomegranate, and Almonds” is from the new cookbook, “This Is Camino” (Ten Speed Press), of which I received a review copy.

The 100 recipes draw from the cuisine of Camino, the soulful farm-to-table Oakland restaurant run by Chef Russell Moore, who cooked at Chez Panisse for 21 years, and his co-owner and wife Allison Hopelain.

Much of the cooking at Camino is done on a wood-fired hearth in view of the dining room. The crackling flames kiss dishes such as “Grilled Squid with Tomatoes and Korean Perilla,” “Grilled Chicken Ballotine with Green Lentils and Parsley Root,” and “Grilled Fig Leaf Ice Cream with Grilled Figs.”

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Rachel Khoo’s Cream of Tomato Soup with Crunchy Lemon Chickpeas

A tomato soup that goes down so easy.

A tomato soup that goes down so easy.

 

Is it soup time yet?

I think of soup, salad and bread as the perfect trifecta of meals.

So perfect noon or night. Nourishing, filling but not leaden. And so easy to put on the table.

I’m already missing summer tomatoes. But “Cream of Tomato Soup with Crunchy Lemon Chickpeas” still lets me enjoy the tangy-sweet perfume of tomatoes even off-season.

It’s from the newest cookbook by Rachel Khoo, the London- and Paris-based food columnist and host of the TV series, “The Little Paris Kitchen.”

Like her other cookbooks, “Rachel Khoo’s Kitchen Notebook” (Chronicle Books) is illustrated with her whimsical illustrations. The more than 100 recipes riff on familiar dishes with Khoo’s unmistakable thoughtful and creative touches.

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Jacques Pepin’s Poulet A La Creme

Chicken with mushrooms and cream in a fabulous dish by Jacques Pepin.

Chicken with mushrooms and cream in a fabulous dish by Jacques Pepin.

 

This dish is the equivalent of a big cashmere blanket wrapped around your shoulders.

It’s warm, comforting, and makes you feel well taken care of.

And of course, it’s by Jacques Pepin.

“Poulet A La Creme” is from his newest cookbook, “Jacques Pepin Heart & Soul In the Kitchen” (Houghton Mifflin Harcourt).

JacquesPepinHeartandSoul

It’s also his last cookbook — well, at least the last one associated with his own television cooking show. That’s because his current KQED series of the same name is the last one he will film. He’ll turn 80 in December, and after 14 series, 24 cookbooks, and 32 years on television, he’s finally taking a break.

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