Don’t get me wrong — I do love zucchini bread, that all-American, tender teacake creation.
But it was the Italians who made me love zucchini’s savory side.
They definitely do have a way with this staple summer squash.
Maybe it was making Stanley Tucci’s much ballyhooed take on the classic spaghetti with zucchini alla Nerano last year that sealed the deal on this newfound appreciation for it. In any event, I can’t seem to get enough of zucchini this summer.
Case in point, when I spied the recipe for “Silky Marinated Zucchini,” I knew I had to make this simple dish.
It’s from “Portico” (W.W. Norton & Co.), of which I received a review copy, that explores the Roman Jewish repertoire of cooking.
It’s by Leah Koenig, the Brooklyn-based author of seven cookbooks that have spotlighted the world of Jewish cuisine.
Nope, not the South Korean boy-band sensation. But the summer classic of bacon, lettuce and tomato elevated with the addition of shiso.
Yes, a “BTS” sandwich.
You know that Sawako Okochi and Aaron Israel, co-chefs and co-owners of Brooklyn’s Shalom Japan restaurant, coyly knew what they were doing when they coined this sensational sandwich, the “BTS,” even though, technically, it really out to be a “BLTS.”
Semantics aside, this carefully crafted sandwich is all about the details. A cinch to make, it includes a couple of steps that make all the difference between a mundane sandwich and a great sandwich.
This marvelous recipe is from the new cookbook, “Love Japan” (Ten Speed Press), of which I received a review copy. The couple wrote the book with the talented food writer, Gabriella Gershenson, an editor at Wirecutter.
The book includes more than 80 home-style Japanese American dishes that cull from Okochi’s Japanese roots and Israel’s Jewish heritage, a blend that has proved winning at their unique Brooklyn restaurant.
As my husband readied the grill for Italian sausages the other night, he looked at me dumbfounded as I pulled out a box of tofu from the fridge.
Yes, silken tofu is the surprising ingredient in these otherwise Mediterranean-influenced stuffed peppers.
Leave it to the one and only Nigel Slater to come up with this simple and inspired riff on a classic, replacing the usual rice, ground meat or cheese in stuffed peppers with custardy-soft tofu instead.
“Baked Peppers with Tofu and Olives” is from the noted British food writer’s newest cookbook, “A Cook’s Book” (Ten Speed Press), of which I received a review copy.
The 500-page book is a collection of 150 recipes along with evocative stories from this home cook’s home cook. These are unfussy recipes, many with 10 or fewer ingredients, full of an appealing carefree spirit.