Start the new year with a taste bud journey to Ethiopia with this easy cabbage stew.
Start the new year off virtuously with loads of good-for-you veggies.
That’s easy to do with this simple and robust dish of “Ethiopian Cabbage Stew.”
It’s from the cookbook, “Enebla” (Touchwood, 2022), of which I received a review copy.
It was written by Luladey Moges, who was born in Addis Ababa, the capital of Ethiopia, and now makes her home in Los Angeles.
It’s a collection of more than 60 recipes that Moges has made her own, after learning how to cook from her mother, grandmother, and aunts. They include dishes such as “Ethiopian Porridge” made spicy an nourishing with berbere and barley flour; the well-known “Kitfo” or beef tartare; “Lamb Broth Stew,” and a Napolean-like “Ethiopian Millefoglie Cake.”
A sharp, sweet, tangy Southern-style barbecue sauce and boozy cherries make this quail dish a standout.
Chef Tanya Holland may have left behind the hustle and bustle of the restaurant industry in 2021 with the closure of her Brown Sugar Kitchen in Oakland, whose superlative fried chicken and waffles prompted a never-ending line of diners eager to enjoy comforting soul food at its best.
Thankfully, though, her cooking and community championing continue on in her new cookbook, “California Soul” (Ten Speed Press), of which I received a review copy.
It was written with Maria C. Hunt, a California-based journalist who specializes in cultural stories about food, wine, and lifestyle; and Dr. Kelley Fanto Deetz, who holds a PhD in African diaspora studies and anthropology from the University of California at Berkeley.
It’s a cookbook not just of recipes, but of stories, that reflect the struggles and triumphs of African Americans who migrated from the South to California. Holland knows first-hand that journey, being the daughter of a mother who grew up in Louisiana, and a father who hails from Virginia. As a child, Holland spent many summers in both states, immersed in the gardening and cooking traditions of her grandparents.
Her great-aunts would make their way to Oregon and Southern California. Holland, herself, would move to the Bay Area in 2001, drawn to the fact, she writes, that “California offered an openness to ambition (female and Black) thought leaders and entrepreneurs that I hadn’t experienced on the East Coast.”
Penne with vodka sauce makes a weeknight dinner feel deliciously special.
As you shake and stir cocktails galore this holiday season, try to refrain from polishing off every drop of the vodka.
Instead, save some to make this easy and delicious “Penne with Vodka Sauce.”
It’s from “Simple Pasta” (Ten Speed Press), of which I received a review copy. This engaging book is by Odette Williams, the Australia-born cook and writer who now lives in Brooklyn.
It is her second cookbook, after the huge success of her “Simple Cake” (Ten Speed Press), a favorite in my house and named one of the best baking books of 2019 by the New York Times.
Like that book, this one is filled with tempting recipes that aren’t overly complicated but deliver on flavor and pure delight.
It’s a book that you’ll reach for again and again to try your hand at dishes that include making your own fresh pasta or to substituting dried instead, as well as accompaniments like salads, cocktails, and desserts.
Oatmeal porridge, honey, and a preferment give these tender rolls sweetness and lovely developed flavor.
Admittedly, I have a problem with commitment.
Only when it comes to bread making, that is.
During the pandemic, when everyone who was anyone was fussing over their sourdough starter like a new puppy, I was not.
I just couldn’t bring myself to pull the trigger to tend to a starter that needed caring, feeding, and coddling, day in and day out. After all, I already had a husband who needed all of that. (Kidding, sort of.)
So, when it comes to my sporadic bread baking, I rely on packaged dry yeast instead, which is convenient enough to buy at any supermarket and to keep handy in my fridge when the urge strikes.
But along comes 2019 James Beard Award-winning “Outstanding Baker” and head baker at Chicago’s Publican Quality Bread bakery, Greg Wade, who shows how to combine both dry yeast and a preferment for even better results, as evidenced in his recipe for sensational “Oat Rolls.”
It’s all in his new cookbook, “Bread Head” (W.W. Norton), of which I received a review copy. It was written with St. Louis book collaborator Rachel Holtzman.
In her 13th cookbook, everyone’s favorite East Hampton Food Network star serves up a collection of comfort food geared more toward the novice cook or anyone looking for more streamlined recipes.
Cooks who appreciate plenty of color photos will revel in the fact that all of these one-page recipes include at least one.
Try your hand at everything from “Ravioli en Brodo” (made with ready-made cheese ravioli), “Creamy Eggs with Lobster & Crab,” “Oven Roasted Southern ‘Shrimp Boil’,” and “Dark Chocolate Tart.”
