Whether your idea of gardening is a tomato plant on your fire escape or a pumpkin patch in the yard, Homegrown: Illustrated Bites From Your Garden to Your Table is the ultimate guide to growing your own food and eating it, too! Continue reading
Tag Archives: salad
The Lettuce That Ate New York—and the World: Part II
by Isaac Cronin
By the time I got around to contacting Andrea Crawford early in 1987, she was working with the cream of the new second wave of Los Angeles restaurants (the first wave—La Toque and Ma Maison—having closed; Michael’s was still open), and the ones she didn’t supply wanted her product. Continue reading
Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi by Yotam Ottolenghi
Plenty More is the hotly anticipated follow-up to London chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty , featuring more than 150 vegetarian dishes organized by cooking method. Continue reading
The Lettuce That Ate New York—and the World: Part I
by Isaac Cronin
Walking toward me, a towheaded two-year-old cherub boy balanced on her hip, was a tall, angular blonde woman wearing a nautical, blue-striped long sleeve T-shirt, khaki shorts, a floppy straw sun hat and rubber boots … the quintessential French California mash-up look.
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Pork: More than 50 Heavenly Meals that Celebrate the Glory of Pig, Delicious Pig by Cree LeFavour
Pork celebrates the versatility and utter deliciousness of pork in more than 120 tempting recipes. Five chapters are organized by flavor profile, including American, Bistro, Latin, Chinese and Japanese, and South and Southeast Asian. Each recipe is grouped into a set, matching a main course of pork with a complementary grain, pasta, salad, or vegetable. This cookbook encompasses a wide range of techniques for expertly cooking many popular and surprising cuts of pork, from braising, sautéing, roasting, barbecuing, and stewing to serving it encased in soft, warm pasta, buns, or tortillas.
The Secret Restaurant: Fancy Tuna Salad, Niçoisely
by Peter Moore
Our sunny September summer continues in the Bay Area, and there’s nothing like a big salad to enjoy at this time. I’ve always liked a Salade Niçoise and it’s pretty easy to put together—whether or not it’s particularly authentic is another question. A Niçoise is traditionally made with canned tuna, and while I’m not sure if it was a Niçoise they were making when it happened, canned tuna was responsible for the deaths of two women from Michigan who died of botulism in 1963. Continue reading
