A Leaner, Meaner Meatloaf

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You can see the grated carrot that gives this quinoa-fortified turkey meatloaf exceptional moistness.
You can see the grated carrot that gives this quinoa-fortified turkey meatloaf exceptional moistness.

When I say “meatloaf,” you go “Yeah, baby!”

When I say “turkey meatloaf,” you go “Uh, okay.”

And when I say “turkey quinoa meatloaf,” do you groan, “Ehhh?!”

If so, you reacted just like my husband when I first proposed making this for dinner.

And like him, you’ll surely be won over from the first moist, flavorful bite.

“Turkey Quinoa Meatloaf” is a recipe from the new “The Art of Pantry Cooking” (Rizzoli), of which I received a review copy. It’s by Ronda Carman, a lifestyle writer and former recipe contributor to Southern Living.

As the name implies, the book’s 100-plus recipes make use of pantry basics that we all do — or should — keep on hand.

What’s more, the chapters are even arranged by ingredient. For instance, got a half-bag of bulgur lying around? Then, make “Lemon-Bulgur Ricotta Pancakes” or “Hearty Tomato Soup with Bulgar.” Hiding a can of chickpeas in the back of a cabinet? Dig it out to use in “Lemon-Parmesan Chickpea Pasta.” Have some leftover panko? Whip up “Sheet-Pan Panko Lamb Meatballs with Walnut Chimichurri Sauce.”

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A Visit to Wild Onion in Palo Alto

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Fried chicken at Wild Onion in the Hotel Citrine in Palo Alto.
Fried chicken at Wild Onion in the Hotel Citrine in Palo Alto.

In Silicon Valley, corporate tech campuses proliferate.

But now, there’s also an unusual hotel version of that.

Last year, Palo Alto welcomed the Hotel Citrine and the AC Hotel, both T2 Hospitality properties under the Marriott umbrella, and both located on the same San Antonio Road property.

In fact, the side-by-side hotels share a common driveway and valet parking service.

A communal bar table at Wild Onion.
A communal bar table at Wild Onion.

Though it may seem like a head-scratcher at first, it was designed to offer two different experiences on the same footprint. The AC Hotel is done up in a moody, sophisticated neutral palette, while the Hotel Citrine is all bold colors with a carefree California vibe.

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Dorie Greenspan’s Chunky Lemon Cornmeal Cake (With Sumac)

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Sumac and fresh lemons used two ways give this loaf cake a wonderful citrusy lift.
Sumac and fresh lemons used two ways give this loaf cake a wonderful citrusy lift.

At first glance, you might think this lovely lemon loaf cake also has poppy seeds.

But those tiny dark red specs are actually ground sumac berries.

Yes, the Middle Eastern spice that’s typically used in savory preparations goes for a sweet spin here instead.

And to great effect.

“Chunky Lemon Cornmeal Cake” is from the one and only Dorie Greenspan, the James Beard Award-winning cookbook author and baker extraordinaire. It’s from her latest cookbook, “Baking with Dorie” (Houghton Mifflin Harcourt, 2021), of which I received a review copy.

Pick up a copy and no doubt you’ll be running to turn on the oven to bake temptations such as “Miso-Maple Loaf,” “Lemon Meringue Layer Cake,” “Lick-the-Pot Chocolate Pudding Pie,” and “Coffee Shortbread.”

With its tangy, floral, and citrusy notes, sumac is a natural for baking, so it’s a wonder that it’s not widely used that way already.

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Ronda’s Romesco — You’ll Want To Put It On Everything

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Ronda's Romesco will add punch to most anything, such as these shrimp-zucchini-onion kebabs I grilled at home.
Ronda’s Romesco will add punch to most anything, such as these shrimp-zucchini-onion kebabs I grilled at home.

If you’ve gone bonkers for Sichuan chili crisp like everyone else, you might wonder what the next ”It” condiment will be to supplant its runaway popularity.

I’m here to say it just very well might be romesco.

Because one taste of Ronda’s Romesco had me convinced.

Ronda Brittian of Petaluma is a trauma nurse. Raised in a family of accomplished home cooks, she’s also a food entrepreneur who has joined forces with her life partner, Steve Davis, a food brand manager, to create a line of jarred romesco, the classic Spanish sauce of almonds, tomato, garlic, red wine vinegar, red peppers, and olive oil.

I make my own romesco from scratch now and then, but having it ready-made in a jar sure makes it extra convenient.

Regular and Spicy varieties.
Regular and Spicy varieties.

I had a chance to try samples of Ronda’s Romesco, which come in two varieties: regular and spicy.

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A Yogurt Cake — That’s Almost All Yogurt

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Would you believe there's only 3 tablespoons of flour in this yogurt cake?
Would you believe there’s only 3 tablespoons of flour in this yogurt cake?

I’ve made many a yogurt cake — but never one that was nearly all yogurt and only a smidge of flour.

This “Yogurt Cake” is so different.

Rather than yogurt being a mere supporting ingredient to give the cake extra moistness, it is the star here in abundance, creating a light, fluffy texture almost like an airy, crustless cheesecake.

The recipe is from “Claudia Roden’s Mediterranean” (Ten Speed Press, 2021), of which I received a review copy.

The incomparable cookbook writer, who was born in Egypt and now lives in the United Kingdom, has been chronicling Middle Eastern cuisines for decades, and educating all of our palates along the way.

Her latest cookbook showcases the classics she loves to prepare for friends and family, which are imbued with the flavors of Provence, Cairo, Sicily, Morocco and beyond.

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