As much as I love halibut, it can be precarious to cook.
A lean fish, it can easily go dry and tasteless.
But “Miso Soup with Halibut” solves that conundrum by gently poaching halibut fillets in flavorful miso soup.
This fantastic recipe comes from “The Complete Autumn and Winter Cookbook” (2021), of which I received a review copy, by America’s Test Kitchen.
Yes, with spring around the corner, I just squeaked in under the wire with this recipe.
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When it comes to battered, fried foods, I often think the best part is the little bits of golden, crunchy crumbs that fall off, which get eaten with your fingers with no shame, just total abandon.
If you’re with me on that, then you’ll go crazy for “Low-and-Slow Spiced Chicken Legs with Garlic Crunch-Crumbs.”
Because crunch crumbs — galore.
The recipe is from “That Sounds So Good’ (Clarkson Potter, 2021), of which I received a review copy, by Brooklyn’s Carla Lalli Music, former food director of Bon Appetit magazine, and founder of “Carla’s Cooking Show.”
The book includes 100 recipes for weekday and weekend fare, each helpfully complete with suggested ingredient swaps, in case you don’t want to run to the store for something you don’t have on hand or if just want to shake things up a bit.
For instance, “Pasta with Cacio e Walnut” can be made with Pecorino Romano or aged Gouda instead of the original Manchego; or almonds or pistachios can stand in for the walnuts. In “Grilled Squid with Blackened Tomatoes,” sea scallops or large peeled shrimp can be used instead of squid; and fennel seeds can trade places with the original cumin and coriander seeds. If the “Vanilla-Brown Butter Pear Tart” has caught your eye, but it’s not pear season, then use Pink Lady or Granny Smith apples; or peaches, nectarines or plums with a smidge of cornstarch to thicken their juices.
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As much as I love miso soup, I sometimes wish it was more substantial in body.
And as much as I enjoy carrot soup, I often wish it weren’t so one-note.
Now comes “Charred Carrot Soup with Miso” for the win.
It is indeed the marriage of carrot soup and miso soup that results in perfect harmony and happiness.
This superlative soup is from the new Food52 Big Little Recipes: Good Food with Minimal Ingredients and Maximal Flavor” (Ten Speed Press, 2021), of which I received a review copy. It was written by Emma Laperruque, the food editor at Food52.
As the title implies, this collection of recipes is all about making the most of a handful of ingredients to draw out deep, true flavors.
The beauty of this book is that it’s the way most of us want to cook at home, relying on a few staples to get food on the table with little fuss but loads of satisfaction. You’ll find just that in recipes such as “Rigatoni with Corn Sauce and Sizzled Corn,” “Braised Brisket with Forty Cloves of Garlic,” “Pork Tenderloin with Buttery Kimchi & Apples,” and “Low-Maintenance Oatmeal Cookies.”
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“Chicken A to Z: 1,000 Recipes from Around the World” (Rizzoli) is a door-stopper of a book, a hefty tome with 1,000 recipes from all parts of the globe for everyone’s favorite poultry.
Written by French author Mireille Sanchez, this definitive cookbook is arranged by country, with chicken recipes galore, from “Bhutan’s Cayenne Pepper Chicken on Red Rice” and “Argentina’s Welsh Apricot Chicken” to “Indonesia’s Java Fried Chicken” and “Tanzania’s Chicken and Banana Soup.”
Long on recipes, it is short on photos, though, which might make it less appealing to some. You may need to Google or hunt online for some of the more esoteric ingredients, too, such as chicken blood in one Brazilian recipe, or corchorus (jute mallow) for an Egyptian dish.
I also wish the book included introductions for each recipe to not only reveal its significance to the spotlighted country but also to hint at what the dish is like in terms of taste and appeal. As it is, you have to use your own imagination when reading the recipe to glean what it might be like.
There’s no serious thinking needed, though, to know that maple syrup, mustard and orange juice make fpr a delicious marinade. That’s why I honed in on the recipe from Novia Scotia for “Maple Chicken.” It’s easy enough to make on a weeknight, too.
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One hour to total comfort?
Count me in.
“One-Hour Comfort: Quick, Cozy, Modern Dishes for All Your Cravings” is the newest title by America’s Test Kitchen, of which I received a review copy. As the name implies, it’s all about dishes that nourish body, mind, and soul.
Got a mere hour? Then, you’re on your way just like that to self-care served up in a bowl or plate.
The recipes span dishes perfect for every hour of the day, from “Malted Milk Pancakes with Nutella Maple Syrup” and “Sesame Noodles with Shredded Chicken and Vegetables” to “Skillet Spanikopita” and “Caramel Dumplings.”
For me, “Italian Pasta and Bean Soup” sure hit the spot. It not only comes together fast, but it makes use of ingredients you most likely already have on hand if you keep a well-stocked pantry and freezer.
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