A simple salad that hits all the notes.
From get-go, you know you’re in for a cookbook packed with thoughtful culinary wisdom and wicked, sly humor when it’s entitled, “Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of” (William Morrow).
After all, anchovies and pancetta are as far removed as you can get from being vegetarian. But they are flavor boosters like no other, adding salty, meaty umami notes to anything they touch, even in minute proportions.
And who knows better about that than a chef who cooked at Chez Panisse for 22 years? Cal Peternell is now a best-selling cookbook author and the creator of the marvelous podcast, “Cooking By Ear.”
Peternell’s newest cookbook will make you a better cook — by offering up easily doable recipes, all written with mouth-watering descriptions, that teach you why certain ingredients work so well with others, and how a dish built around just a handful of items can truly sing. Enjoy everything from “Steamed Clams with Almond and Parsley Butter and No Linguine” to “Caesar’s Gougeres” and “Almond Granita.”
Fresh figs — in all their glory — in a perfect tart.
Figs are a rather stealth fruit.
For those of us not lucky enough to have our own backyard fig trees, we forget the candy-sweet, sticky, plump fruit have two seasonal harvests a year here — in June-July, and September-October.
As such, they rather sneak up on us. There we are, ogling the strawberries, plums and nectarines at the market, when all of a sudden out of the corner of our eye, our attention gets hijacked. “Are those figs?,” we find ourselves asking silently, as we hurry over to investigate. Sure enough, they are baskets bulging with the gorgeous purple or green figs.