Category Archives: Recipes (Savory)

Nopi’s Lamb Meatballs with Warm Yogurt and Swiss Chard

Meatballs bathed in a rich, warm yogurt sauce.

Meatballs bathed in a rich, warm yogurt sauce.

 

A great meatball is a fine thing.

Especially one bobbing in a rich, creamy sauce that transports you from the first indulgent taste to a faraway land.

That’s what you’ll get with “Lamb Meatballs with Warm Yogurt and Swiss Chard.”

It’s from the new cookbook, “Nopi” (Ten Speed Press) by Yotam Ottolenghi and Ramael Scully, of which I received a review copy.

Ottolenghi, of course, is the masterful owner of a slew of restaurants in London and the author of several cookbooks that pretty much land on the best-seller’s list every time he publishes one.

Scully is his head chef of Ottolenghi’s fine-dining establishment, Nopi.

Nopi

The book contains more than than 120 recipes, combining Ottolenghi’s Middle Eastern roots with Scully’s Malaysian heritage.

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Tear Into Meyer Lemon & Thyme Hearth Bread

Here's what to do with all those Meyer lemons.

Here’s what to do with all those Meyer lemons.

 

These days, cutting back on carbs is such a thing.

In that regard, I am decidedly unhip.

Because I love bread, pasta and rice — and would never give them up unless I absolutely was forced to do so.

After all, few things are as blissful as tearing into a rustic slab of warm bread drizzled with good olive oil.

That’s why “Meyer Lemon & Thyme Hearth Bread” caught my eye.

It’s from the new cookbook, “Citrus: Sweet and Savory Sun-Kissed Recipes” (Ten Speed Press) by Valerie Aikman-Smith and Victoria Pearson, of which I received a review copy.

Aikman-Smith is a former cook at Greens restaurant in San Francisco, and Pearson is a food photographer, whose images have graced Food & Wine and Martha Stewart Living magazines.

CitrusCookbook

The book is all about what to make with citrus, which is at its prime in winter. Enjoy everything from “Rosemary Lemonade” and “Tropical Granola with Candied Lime” to “Grilled Sardines with Orange Polenta” and “Pomelo & Basil Granita.”

With a dwarf Meyer lemon tree in my yard, I’m always looking for ways to use its fragrant fruit, which is a cross between a regular lemon and a mandarin, rendering it less sharp tasting. In this recipe, the lemons get sliced thinly and fanned over the top of the bread.

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Amanda Freitag’s Pop’s Beer-Braised Bold Beef Stew and Smashed Yukon Gold Potatoes

Freitag's favorite dishes growing up -- her father's beef stew.

One of Amanda Freitag’s favorite dishes growing up — her father’s beef stew.

 

In the winter, there are few things as comforting as tucking into a big bowl of beef stew and creamy mashed potatoes.

It’s a stick-to-your-ribs — and everywhere else — kind of dish that fortifies on a long, dark night like nothing else.

So when I spied “Pop’s Beer-Braised Bold Beef Stew,” I was game to give it a go, not only because of the two bottles of dark beer in it, but also the half bottle of red wine. How good does that sound, right?

The recipe is from “The Chef Next Door: A Pro Chef’s Recipes For Fun, Fearless Home Cooking” (William Morrow) by Amanda Freitag with writer Carrie King.

ChefNextDoor

You probably know celebrated New York Chef Freitag from her many TV appearances as a judge on the Food Network’s “Chopped” and a competitor on “Iron Chef America.”

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Get Ready to Inhale: Fettuccine With Preserved Lemon and Roasted Garlic

It only takes a handful of ingredients to make this sensational pasta dish.

It only takes a handful of ingredients to make this sensational pasta dish.

 

How many times do you come home pooped, cranky and starved, only to peer into a half-empty fridge and wonder what in the world you can eat to make you feel a whole lot better fast?

“Fettuccine with Preserved Lemon and Roasted Garlic” will do the trick.

Especially if you keep a handy-dandy jar of home-made preserved lemons in your fridge at all times like me. Which you should.

Particularly if you grow your own little pot of rosemary. Which you ought — because it comes in so handy.

And most readily, if you keep a stash of already roasted garlic in your fridge or freezer. Which you need to promise yourself you’ll do, because you’ll use it for so many things, including the tastiest garlic bread on the fly.

HomemadeKitchen

The pasta recipe is from “The Homemade Kitchen: Recipes For Cooking With Pleasure” (Clarkson Potter), of which I received a review copy.

The cookbook is by Alana Chernila, a Massachusetts food writer and cooking teacher who blogs at EatingFromTheGroundUp.

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Heidi Swanson’s Exceptional Miso Tofu

Tofu -- as pretty and tasty as it gets.

Tofu — as pretty and tasty as it gets.

 

Long before most of us started blogging about food, Heidi Swanson led the way with her 101 Cookbooks site.

The San Francisco photographer and writer still remains the one to watch, always imparting class and authenticity to whatever she does.

She does so again with her newest cookbook, “Near & Far: Recipes Inspired by Home and Travel” (Ten Speed Press), of which I received a review copy.

With her trademark expressive photography and no-nonsense way, she takes you by the hand on a journey to discover delicious dishes inspired by her global travels and by her life in the Bay Area.

NearandFar

The 120 recipes are vegetarian and offer up divine twists that cast the familiar into unfamiliar, thought-provoking territory for things like “Nori Granola” (yes, a savory take), “Quick-Pickled Rose Petals” (to add to a shrub or dollop on flatbread), and “Wine-Washed Arugula” (a fresh salad made with a splash of dry white wine and croutons from day-old croissants).

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