Or you can hand them a can-opener to wield upon tins of tuna.
These days, the latter may be much more practical, given how canned (or jarred) tuna ranks right up there now with toilet paper, disinfectant wipes, and fabric masks, as commodities we apparently most value when we think the world is coming to an end.
If you’ve already had one too many tuna sandwiches or casseroles, then you’ll surely welcome this novel tuna dish into your arsenal.
Mashed, roasted sweet potatoes get enlivened with miso, ponzu and maple syrup.
Like Madonna and Bono, you know exactly whom I’m talking about just by that first name.
Dorie Greenspan — the incomparable James Beard Award-winning cookbook writer whose fans are legion.
We always want recipes that won’t fail, that can be counted on, that won’t disappoint. But perhaps no more so than during the holidays when we just can’t afford to have a dish fall flat when we’re entertaining big time.
Greenspan’s recipes meet that criteria. And in her newest cookbook, “Everyday Dorie” (Houghton Mifflin Harcourt), of which I received a review copy, she delivers a slew of recipes for the food she makes most often at home, whether it be in Paris, New York or Connecticut.
These are dishes that she considers basic, meaning they’re uncomplicated to make, but still pack on a real depth of flavor. Best yet, for most every recipe, she gives suggestions on ways to riff on it.
With her trademark expressive photography and no-nonsense way, she takes you by the hand on a journey to discover delicious dishes inspired by her global travels and by her life in the Bay Area.
The 120 recipes are vegetarian and offer up divine twists that cast the familiar into unfamiliar, thought-provoking territory for things like “Nori Granola” (yes, a savory take), “Quick-Pickled Rose Petals” (to add to a shrub or dollop on flatbread), and “Wine-Washed Arugula” (a fresh salad made with a splash of dry white wine and croutons from day-old croissants).
It all started when I tried the one at Oren’s Hummus Shop in Palo Alto. It took awhile, though, since the small cafe always has a line out the door, no matter what time of day or night. But it also has tubs of hummus to grab-and-go at a refrigerator case.
After one taste, I was hooked for life. And no other hummus would do.
That’s because Oren’s hummus is the smoothest, creamiest version ever. It’s like the creme brulee of hummus. And I can eat it by the spoonful — non-stop.
The Palo Alto shop, as well as the second one in downtown Mountain View, was opened by start-up investor Oren Dobronsky, who is so finicky about his hummus that he imports the garbanzo beans from Israel.
So, when I spied a recipe for “Hummus with White Miso,” I was intrigued, but dubious. Intrigued, because I wondered what the addition of miso would impart. And dubious, well, because how could it be better than the hummus at Oren’s?
The recipe is from the new cookbook, “Seven Spoons” (Ten Speed Press), of which I received a review copy. It was written by Tara O’Brady, a celebrated food blogger in Canada.