Category Archives: Recipes (Savory)

Whole Roasted Cauliflower With Mustard, Citrus, and IPA

Just a few carefully selected ingredients combine for this whole roasted cauliflower dish for an incredible depth of flavor.
Just a few carefully selected ingredients combine for this whole roasted cauliflower dish for an incredible depth of flavor.

Have you ever tasted a restaurant dish, and sat back in wonder, flat-out amazed over its intense depth of flavor? Whether it’s a tomato dish that tasted more tomato-y than even the most perfect peak-grown tomato off the vine or the beef dish so boffo meaty it was like tasting beef for the first time again?

Turns out it’s not all about just using the best ingredients. It has even more to do with combining the right ingredients to magnify their shared flavor attributes.

That’s the genius of the new “Flavor for All: Everyday Recipes and Creative Pairings” (Houghton Mifflin Harcourt), of which I received a review copy.

It’s by James Briscione, a former culinary instructor who worked with IBM on its “Chef Watson,” which develops cognitive computing applications to create better ingredient combinations. Briscione also was the first two-time “Chopped” champion. He wrote the book with his wife, Brooke Parkhurst, a former culinary instructor. Together, the couple run Angelena’s Ristorante Italiano in Pensacola, FL.

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Kimchi Mac and Cheese Ups the Game

A delightfully crisp panko crust, along with kimchi and gochujang take this mac and cheese to another level.
A delightfully crisp panko crust, along with kimchi and gochujang take this mac and cheese to another level.

Get ready to raise your mac and cheese game.

All it takes is a little kimchi and gochujang.

“Kimchi Mac and Cheese” is from the new “The Honeysuckle Cookbook: 100 Healthy, Feel-Good Recipes to Live Deliciously”(Rodale), of which I received a review copy.

It’s by Dzung Lewis, a financial analyst in the Bay Area who moved to Los Angeles and pursued her real passion of cooking. Born to Vietnamese immigrants, she started the popular YouTube channel “Honeysuckle.”

Lewis’ forte is taking familiar dishes and adding a fun spin, such as in “Matcha-Almond Breakfast Loaf,” “Miso Udon Carbonara” and “Ginger-Cardamom Lemon Bars.”

Kimchi is a staple in my fridge, so I was eager to add it to mac and cheese. It did not disappoint, adding a touch of acidity and a real depth in the way that Dijon mustard often does in this classic.

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Yotam Ottolenghi’s Miso Butter Onions

Onions meet butter meets miso -- with incredible results.
Onions meet butter meets miso — with incredible results.

Have you ever been tempted to devour a huge heap of onions for dinner?

Nope, me, neither.

Not until I discovered “Miso Butter Onions.”

Imagine onions saturated in butter and savory miso, until they become one, with a texture that is downright melty.

It’s a recipe from Yotam Ottolenghi’s newest cookbook, “Ottolenghi Flavor” (Ten Speed Press), of which I received a review copy.

In this latest cookbook, the London chef and co-writer Tara Wigley put the spotlight on plant-based dishes.

Through more than 100 recipes, Ottolengthi teaches how to amplify the natural flavors of vegetables by adding acidity, fat, sweetness or heat; or by using specific techniques such as charring.

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Hugh Acheson’s Roasted Eggplant with Tahini, Pomegranate, Parsley, and Pecans

A perfect technique for eggplant, courtesy of Hugh Acheson.
A perfect technique for eggplant, courtesy of Hugh Acheson.

You know that perfect eggplant consistency, where it’s so supple, it’s almost like custard?

It’s not always easy to achieve that texture.

But thanks to James Beard Award-winning chef Hugh Acheson, there’s a fool-proof method that will not only render it with that exquisite consistency but give it an edge of smokiness, too. And all without a grill.

Just put the whole eggplant in a 425-degree oven and let it do its thing for 45 minutes or so. It will emerge sublime.

That’s one of the techniques showcased in the new cookbook, “How to Cook: Building Blocks and 100 Simple Recipes for a Lifetime of Meals” (Clarkson Potter) by Acheson of “Top Chef” fame, who owns three restaurants in Georgia.

Acheson made sure his two daughters knew how to cook before they went off to college. In this book, of which I received a review copy, he showcases the foundational building blocks that every home-cook ought to master, such as knowing the proper way to cook rice, beans, poach an egg, make vinaigrette, pan-fried fish and roast chicken.

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Jacques Pepin’s Chicken in Vinegar with Garlic and Tomato Sauce

Jacques Pepin employs an interesting technique to cook this bistro classic.
Jacques Pepin employs an interesting technique to cook this bistro classic.

Whether it’s watching him on PBS or thumbing through one of his cookbooks, I never cease to learn something from Jacques Pepin.

A master technician who makes everything look effortless, and a cheerleader who gives the confidence to try any of his recipes handily in your own kitchen, Pepin continues to inspire in his latest cookbook, “Jacques Pépin Quick & Simple” (Houghton Mifflin Harcourt), of which I received a review copy.

As the title implies, the book’s 250 recipes are fast and easy, with brief ingredients list. Pepin is not above using frozen pizza dough, canned beans or ready-made sponge cake in some of them, either.

As he states in the introduction, “This book is intended to make your life easier.”

It will, too, with recipes such as “Cream of Pumpkin Soup” that uses canned pumpkin, light cream and curry powder; “Cheese Tart,” made with a frozen pie shell filled with a mixture of eggs, ricotta and Gouda; “Mustard-Broiled Shrimp” that’s coated with honey mustard, dark soy sauce and Sriracha; and “Orange Bavarian Cream” what mimics fancy custard cream but is instead made with instant pudding mix, half-and-half, and melted vanilla ice cream.

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