Whole roasted sweet potatoes get jazzed up with miso and bourbon.
Although whiskey can be made anywhere in the world, it can only be called “bourbon” if it’s made in the United States.
Who knew!
That’s because Congress passed a law in 1964 that declared bourbon as “America’s Native Spirit.”
You’ll learn that and so much more in “Bourbon Land” (Artisan), of which I received a review copy.
This “spirited love letter” is by James Beard Award-winning Edward Lee, chef-owner of 610 Magnolia and Nami, both in Louisville, KY, who writes both romantically and knowledgeably about Kentucky’s most famous liquor.
Indeed, since Lee opened his flagship restaurant in 2002 and made Kentucky his home, he’s been passionate about drinking and cooking with bourbon.
A beautiful looking polenta that couldn’t be easier to make.
With gobs of butter and a veritable snowstorm of grated Parmigano.
That’s usually how I make and like my soft polenta.
But this recipe for “Polenta with Herbed Oil” offered another variation, one stripped of all that cheese, trading it instead for a copious amount of dried herbs found easily in my pantry that are steeped in a mixture of warmed butter and olive oil. In the process, it brought to the forefront more of that wonderful toasty corn taste.
This easy recipe is from “Cured” (Ten Speed Press), of which I received a review copy.
It was written by Steve McHugh, chef-owner of Cured in San Antonio, and Landrace in San Antonio; with assistance from Paula Forbes, a cookbook author, and former editor of Eater and Epicurious.
Beef meatloaf. Turkey meatloaf. Pork meatloaf. And combos of all three meats in one, baked either free-form or snuggled inside a loaf pan.
You’ve no doubt had all these iterations of meatloaf, and loved every one of them for their nostalgic taste.
But I bet you’ve never had a shawarma meatloaf, smothered in caramelized onions, soft herbs, and pomegranate arils, and baked into a pie-shape in a cast-iron skillet.
This winning dish could only come from the one and only Yotam Ottolenghi, the Israeli-born British chef and owner of numerous restaurants and delis in the United Kingdom.
The recipe is from his newest cookbook, “Ottolenghi Comfort” (Ten Speed Press), of which I received a review copy. It was written with his long-time recipe developer Helen Goh, Verena Lochmuller, head of quality at Ottolenghi; and co-author Tara Wigley.
These are recipes definitely designed for an adept home-cook, less complex and lengthy than others he’s written, but no less enticing with plenty of global flavors.
Enjoy this farro and apple salad on the go or at your holiday table.
As the holidays roll around, so does our appetite for indulgence. But that doesn’t mean our well-intentioned eating habits have to fall by the wayside even when we treat ourselves lavishly.
“Farro Salad with Pistachios, Tarragon, and Pazazz Apples” is the perfect example of that.
This delicious salad is packed with good-for-you fiber from chewy, nutty tasting farro and fresh, juicy slices of apple. Best yet, most of it can be prepared ahead of time, a real plus when you’re juggling multiple dishes to prepare for your holiday table.
Now’s the perfect time to pick up Pazazz apples at Albertsons, Safeway, and Vons. Grown by a small group of family farmers across North America, this late-season variety that’s related to the Honeycrisp is at its peak now through June.
With shiny red skin like a holiday ornament along with yellow-green striations here and there, these apples are so snappy, and bursting with sweet, tangy juice.
Crunchy, juicy Pazazz apples are at their peak through June.
What’s more, apples are extremely rich in fiber, with one medium one providing 4.4 grams of dietary fiber or about 16 percent of the recommended daily value. For this grain salad, I purposely don’t peel the apple, as that would slash the fruit’s fiber content by half.
