When it comes to cookies, my husband is decidedly “Basic Boy.”
Meaning, he likes his chocolate chip, peanut butter, and snickerdoodle. And doesn’t like to veer to far from them.
So, “Ras El Hanout Snickerdoodles” satisfied both of our appetites. His for the classic. And mine for something a little more adventurous.
This wonderfully chewy and warmly spiced cookie recipe is from “Love Is A Pink Cake” (W.W. Norton & Co.), of which I received a review copy.
It’s by Claire Ptak, a Californian who moved to London to open her Violet Bakery. Of course, you may also know her as a former pastry chef at Chez Panisse in Berkeley. Or you may recognize her as the baker commissioned in 2018 to make the wedding cake for none other than Prince Harry and Meghan Markle.
Wine in cans is sure having a moment. And these from Djuce are as dramatic as they get.
Founded in Stockholm, Sweden, this sustainable-wine company just expanded into the United States in Los Angeles and San Diego, and soon to arrive in San Francisco. The cans are decorated with striking, contemporary artwork from artists around the world, and filled with wine from European producers.
Cans were chosen not only because they are lighter and easier to transport, but according to the company, also because they are 28 percent more efficient to recycle and their use cuts CO2 emissions by 79 percent compared to glass.
Currently, Djuce offers 11 wines from seven regions in Europe, all sustainably farmed, certified organic, vegan, and low in sulfites.
I had a chance to sample three of them. Each can is 250ml or roughly 1 cup, which makes for a generous portion for one person or a modest pour for two people to share.
Admit it, we all have our unusual food predilections.
My husband doesn’t enjoy sour foods, but loves ceviche. He is not fond of raw carrots, but will happily chomp on them if they’re cut into sticks.
Me? I am typically not the biggest fan of coconut. Yet I dream of Tom Douglas’ famed coconut cream pie, and the coconut layer cakes I devoured in South Carolina. Neither am I usually a fan of raisins in baked goods. Yet I somehow adore them in savory dishes.
That’s why the recipe for “Cauliflower with Raisins” stopped me in my tracks in the best of ways.
It’s from the new “6 Spices, 60 Dishes” (Chronicle Books), of which I received a review copy. Ruta Kahate, a veteran cookbook author who own Ruta’s, an Indian cafe in Milwaukee.
Kahate recognizes that the intoxicating array of spices that makes Indian cuisine so exciting can also prove intimidating to a home-cook. With this book, she demonstrates that with only six spices in the pantry — cayenne, coriander, cumin, turmeric, mustard seeds, and asafetida — you can make 60 vibrant and distinct dishes that aren’t taxing.