Egypt-born Suzy Karadsheh, founder of The Mediterranean Dish blog, who now makes her home in Atlanta, offers up 120 sunny recipes that draw from her heritage, as well as from the flavors of neighboring Greece, Italy and Morocco.
Loaded with beautiful color photos, the book tempts with recipes that include “Anytime Falafel,” “Harissa, Red Lentil, and Tomato Soup,” “Braised Chicken, Mushrooms, and Poblano Peppers with Pomegranate Molasses,” and “No-Churn Tahini and Hazelnut Ice Cream.”
It’s by Benedetta Jasmine Guetta, an Italian food writer and photographer. Born in Milan and now living in Santa Monica, she is on a mission to shine a light on Italian Jewish food in Italy and abroad.
The book presents more than 100 recipes that celebrate the food, history, and traditions of Jewish food in Italy. For instance, did you know that orecchiette pasta that’s famed in Apulia most likely came from Provence, France by Jews who settled in the 12th century? Or that the prevalence of eggplant in Italian cuisine is thanks to Jews in Spain during the Middle Ages who learned to cook it from the Arabs? When the Jews were expelled from Spain, many of them relocated to Italy, bringing with them their expertise with eggplant cooking.
Over the years, I’ve cooked shrimp every which way — grilled, roasted, sauteed, stir-fried, poached, and even sous vide.
But never have I cooked them in a cold pan to start.
“Pan-Seared Shrimp with Pistachio, Cumin, and Parsley” presents an intriguing method: You first place all the shrimp in one layer in a nonstick pan on top of the stove. And then, and only then, do you turn on the burner to high.
My dad probably was never aware of the concept of umami.
All he knew was that a splash of soy sauce imparted a magical touch to so many dishes — from homemade steak sauce to a marinade for prime rib to Thanksgiving gravy.
He’d reach for that bottle of soy sauce instinctively, knowing it would add depth of flavor and a boost of savoriness to most anything it touched.
In much the same way, Vietnamese fish sauce is as indispensable in the kitchen.
If you know the fermented condiment made from black anchovies and salt only from its use in the ubiquitous nuoc cham dipping sauce served alongside so many dishes at Vietnamese restaurants, you know merely a fraction of its uses.
It was written by the East Bay’s Cuong Pham, the former Apple engineer who founded Red Boat Fish Sauce, the game-changing brand that’s beloved by legions of top chefs and home-cooks.
After immigrating to the United States, he hunted high and low for the ultra fragrant, deeply amber fish sauce of his youth. When he couldn’t find any brands here that met his standards, he created his own in 2011, sourcing wild black anchovies off the coast of Vietnam and combining them with nothing but salt in wooden barrels to ferment the age-old way. In doing so, he created a fish sauce celebrated for its purity of flavor with no additives, enhancers, or preservatives.
This easy pasta dish didn’t originally have smoked salmon in it. But it sure made for a delectable addition. What’s more, I think even canned salmon would work well in this dish.
This fabulous weeknight dish comes together easily in just about the time it takes to boil the pasta.
Three bunches — yes, bunches — of green onions get sliced, then caramelized and charred in a cast-iron pan. That may seem like a lot of green onions, but once wilted, they don’t amount to that much. Plus, once you taste the irresistible sweet onion-y flavor they add to the pasta, you’ll wish you had sauteed even more green onions.