Whipped ricotta with a drizzle of extra-virgin olive oil finish this lamb ragu with rigatoni.
Winter’s chill begs for a robust dish.
One that demands an equally powerful wine alongside, too.
So stir up a big pot of “Slow-Braised Lamb Ragu with Rigatoni and Whipped Ricotta” and pop open a bottle of Italian Barolo — and you can’t go wrong.
The recipe — and pairing — is from the new “Wine Food: New Adventures in Drinking and Cooking” (Lorena Jones Books), of which I received a review copy.
It was written by Dana Frank, a Portland sommelier who co-owns the wine bar Bar Norman and urban winery Bow & Arrow; and cookbook writer Andrea Slonecker.
Packed with more than 75 recipes, this book makes pairing easy and understandable, by not only suggesting the best wine for each dish, but giving recommended producers, too.
Your new go-to dish in the new year.
Another new year. Another pledge to exercise more, snooze more, disconnect from the electronics more, and of course, to eat more tofu.
You know come Jan. 1, you promise yourself you’ll eat better. This is an easy way to keep your word.
Because “Shredded Tofu with Spicy Ground Chicken and Edamame” not only incorporates good-for-you tofu, but is effortless and delicious.
It will also teach you a new nifty trick with tofu.
All the flavors of Kung Pao chicken in vegetarian form.
There are many theories as to why Jews flock to Chinese restaurants on Christmas Day.
Some say this affinity, which dates back to the early 19th century, started because Jews and Chinese immigrants shared the commonality of being outliers in a new land.
Others say it’s because these were the only establishments open on the holiday, as Chinese restaurants famously never shut their doors.
I think it’s because who wouldn’t want to celebrate with family and friends around a big round table laden with winter melon soup, steamed dumplings, roast duck, a heap of chow mein and the like?
Whatever the reason, Chinese food definitely deserves a place at the holiday table. “Kung Pao Cauliflower” makes it super easy to inject a little Asian spice, no matter what else you’re serving.
The recipe is from the new “The Staub Cookbook: Modern Recipes for Classic Cast Iron” (Ten Speed Press), of which I received a review copy. It was written with Nashville-based Amanda Frederickson, a former recipe developer for the Williams-Sonoma test kitchen.
Set this down in front of your guests for real treat.
The holidays practically demand a showstopper entree, something with heft and presence that will make guests not only sit up and take notice, but eager to dig in with complete abandon.
For me, that’s long been bone-in prime rib crusted with salt and rosemary, fresh Dungeness crabs with their deep orange shells that give way to snowy fluffy meat, a glazed ham enveloped with a thick glistening layer of juicy fat or a massive leg of lamb cooked on the grill with copious amounts of garlic.
Now, Nik Sharma of the award-winning A Brown Table blog ups that leg of lamb option by adding a load of irresistible ginger, cardamom, turmeric, juniper, cloves, almonds, pistachios and luscious yogurt to the equation.
His “Roast Leg of Lamb” marinades in that creamy, unctuous sauce tinged the color of daffodils for a full day before being slid into the oven.
The recipe is from his first cookbook “Season: Big Flavors, Beautiful Food” (Chronicle Books) cookbook, of which I received a review copy.
Sharma is an Oakland-based writer, recipe developer and photographer (yes, he took all the wonderfully evocative images in his book) who writes a weekly cooking column for the San Francisco Chronicle.
High-heat roasting turns eggplant sweet and custardy.
There’s no doubt that London’s Yotam Ottolenghi is prolific.
The chef, who has reinvented Middle Eastern fare, owns a slew of restaurants, including the fine-dining Nopi and Rovi. He’s also the author of six best-selling cookbooks.
As delicious as they are, though, many of the recipes in those cookbooks require a real commitment. They tend to be recipes that a multiple pages long and require several components to assemble. They’re recipes you have to block out a good amount of time on a weekend to do.
His seventh cookbook, “Ottolenghi Simple: A Cookbook” (Ten Speed Press), of which I received a review copy is the antidote to that. Almost every recipe is only one page long. Some of them can be made in less than 30 minutes, and with 10 ingredients or fewer.