The cookbook includes more than 100 recipes very much attuned to Northern California sensibilities, with dishes such as “Smoked Trout Hash,” “Peanut Soba with Chicken and Mint,” “Broiled Halibut with Citrus Salsa,” and “Fruit Salad with Limoncello and Whipped Mascarpone Cheese.”
When it’s way too hot to contemplate cooking most anything, and your gardening-goddess friend Annie gifts you a bushel of home-grown tomatoes, what do you do?
You make “No-Cook Tomato Sauce Pasta.” And thank the stars that you did.
This recipe comes fromBon Appetit magazine. But I tweaked it a little by making enough sauce to coat not 12 ounces of spaghetti, but 1 pound, so it can serve four easily. I also added in a generous handful of diced whole-milk mozzarella to go with all the fresh, torn basil leaves.
The result is a fresh, bright tasting pasta that comes together in a cinch and tastes every bit like a Caprese salad with noodles.
As the name implies, the book includes 60 grilling recipes easy enough to make any night of the week. There’s a primer on gas versus charcoal, basic information on setting up your grill, and judging its heat.
Enjoy everything from “Crispy Greek Pies with Dandelion & Feta” and “Grilled Branzino with Thai Basil Butter” to “Smoky Tomato & Red Lentil Soup” to “Tipsy Chicken with Smoky Pan Drippings.”
With this shrimp pasta, I know what you’re thinking: Why start up the grill just for cooking some shrimp and a few limes when making pasta?