Hungry for supple strands of pappardelle smothered in deep red sauce?
You’ll be forgiven if that’s exactly what you think this is.
Yet it’s not.
Peer closer to discover it’s not noodles at all, but a clever tangle of egg omelet strips instead.
“Charred Red Pepper Sauce with Omelet Noodles” is a genius recipe from the new “Mezcla” (Ten Speed Press), of which I received a review copy.
“Mezcla” is Spanish for “mix,” “blend,” or “fusion,” which aptly describes the food by its author, Ixta Belfrage. It’s the first solo cookbook by this disciple of Yotam Ottolenghi, who worked for five years at his Nopi restaurant in London, before moving on to work at the Ottolenghi Test Kitchen.
Belfrage considers this cookbook a tribute to the three countries that have most shaped her, and her style of cooking: Italy, where she lived as a child; Brazil, from which her mother hails; and Mexico, where her paternal grandfather lived.
Take all the fresh and lively flavors of your favorite Vietnamese banh mi sandwich and transform it into a burger instead.
That’s just what “Chicken Banh Mi Burgers” is all about.
Easy enough to whip on a weeknight, this delectable recipe is from “Delicious Gatherings” (Shadow Mountain), of which I received a review copy.
The book is by Tara Bench, the founder of the perfectly named blog, TaraTeaspoon, as well as the former food editor at Martha Stewart Living and former food director at Ladies’ Home Journal.
With that kind of background, she definitely knows what home-cooks want — fuss-free recipes for everyday eating or holiday entertaining that deliver. This book delivers just that, with more than 120 recipes, most of which span only one page.
If you are a sucker for the crispy, crackly texture of Persian tahdig or the smoky, charred exterior of Japanese grilled onigiri, then you’re sure to go wild for “Grilled Sticky Rice Skewers with Peanut Sauce.”
I know I sure did.
In fact, this recipe, which supposedly feeds four, was roundly devoured in one fell swoop by just my husband and I.
Because I’m sure two regular people can — and will — easily lay waste to this dish, I changed the number of servings to reflect that in the recipe below.
It comes from “Rice Is Life” (Chronicle Books), of which I received a review copy. The cookbook is by Caryl Levine and Ken Lee, the founders of Lotus Foods, the Richmond, CA company that imports rice grown on small family farms in Asia to the United States.
In business since 1995, Lotus Foods definitely knows all things rice after pioneering its black Forbidden Rice in 1995 and introducing the first certified organic jasmine rice in the United States.
That is also the title of his new cookbook (W.W. Norton & Co.), of which I received a review copy.
Born in India, Bhatt has lived in Oxford, MS for more than 20 years and has been the executive chef of Snackbar there since it opened in 2009.
As he proudly and fiercely writes in the intro, “I want people to see me as I see myself: an immigrant, a son of immigrants, who chose to make the South his home, and in doing so, became a Southern chef. I claim the American South, and this is my story.”