Take a go at dishes such as “Mustardy Green Beans with Anchovyed Walnuts,” “One-Pot Chicken with Dates and Caramelized Lemons,” “Kimchi-Braised Pork with Sesame and Egg Yolk” and “Salted Honey Panna Cotta with Crushed Raspberries.”
Because “Honey-Mustard Sheet-Pan Chicken with Brussels Sprouts” is so easy to make. It’s one of those recipes that requires little exertion mentally or physically. It’s effortless enough to make on a weeknight. And it uses many ingredients that you probably routinely have on hand.
The book showcases 115 recipes that especially speak to young families like hers who are time-pressed to get food on the table for kids and spouses. These are dishes that are simple enough to make day in and day out, such as “Cinnamon Streusel French Toast,” “Sweet Potato Fries with Magic Green Tahini Sauce, ” “Asian Pork Lettuce Wraps,” and “Chocolate-Mint Whoopie Pies.” There’s even a chapter on easy entertaining with recipes to feed a crowd, including “Loaded Nachos Bar” and “Weekend Waffle Bar.”
Sheet-pan entrees are all the rage now in this time-pressed era because everything cooks in one baking pan, making prep and clean-up a breeze. I took that one step further: The recipe says to spray nonstick baking spray on a large baking sheet. Instead, I lined my baking tray with aluminum foil, then sprayed the foil with nonstick spray. That way, only the foil gets dirty, not the pan.
And if you haven’t yet read her newest memoir (Random House), of which I received a review copy, you ought to pronto, especially if you were a fan of the dearly missed Gourmet magazine.
When she was the restaurant critic for the New York Times, Reichl was offered the top job at the country’s oldest epicurean magazine. Initially, she actually turned down the job as editor-in-chief of Gourmet. But she eventually reconsidered, realizing the strong pull the magazine had on her since she first leafed through its pages when she was 8 years old.
The book takes you behind the scenes of the iconic magazine, recounting how Reichl turned it around from a publication that had grown stale with ladies-who-lunch fare to one that was ground-breaking in design and text. It thrilled and surprised — until it was no more, shuttered because profit margins weren’t high enough.
I was a long–time subscriber to the magazine. But I had forgotten just how pioneering it had been. It was illuminating to revisit the topics it covered, enlisting some of the country’s best writers — not just best food writers — to pen stories never seen before, including the plight of the Immokalee farm workers in Florida, who picked the industrial tomatoes that flood supermarkets, under conditions that verged on modern-day slavery.
Or the shocking fall-out that occurred when Reichl dared to put a gloriously whimsical cake covered in cupcakes on the cover of the magazine, which somehow ended up offending a number of readers. Go figure.
With recipes for 47 different spice blends, plus 139 recipes, your taste buds won’t know what hit ’em.
Sure, it’s easy enough to buy jarred spice blends at the supermarket. But when you make your own, you can customize them to your exact specifications and taste. Plus, when you grind and mix your own from whole spices, you’ll get a fresher, more vibrant and pungent blend that can wake up any vegetable, poultry, meat or seafood just like that.
Learn how to make flavored salts, robust rubs (like “Jerk Rub,” spice-infused oils (such as “Chipotle-Coriander Oil,” and spice-steeped extracts (homemade “rose water”).