At the start of this nearly 1,000-page tome, you are instructed not to use this book for the following three things:
For academic research. For dieting. Or for a doorstop.
You have to to love a cookbook that announces itself with such honesty and presence. And “The Essential New York Times Cookbook” (W.W. Norton & Co., 2021), of which I received a review copy, certainly does.
It was written by former Times’ food writer and food editor, Amanda Hesser, who went on to co-found Food52.
It’s actually an updated version of the original book that came out in 2010.
Hesser took on the challenge to once again wade through the Times’ immense 150-year-old archives. This time around, she also called upon the expertise of cooks of color to add more global recipes, including ones from Nigeria, Tibet, Thailand, and China.
In the process, she ended up jettisoning 65 former recipes in the book and adding instead 120 new ones that are more culturally diverse. She includes the date each recipe appeared, too, providing a fascinating look at how our tastes and techniques have changed or stayed the same.
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).