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Harvard Wang's avatar

Thank you so much Paula.

Good to know that someone is actually cooking from the book.

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Sara Aase's avatar

Recipes I’ve made on repeat are Cilantro Chutney; Salmon and Spinach Curry; and Caramelized Onion, Coconut and Egg Curry from Made in India (Meera Sodha). Also turn to the brilliant Picos del mundo section of Lucky Peach Power Vegetables when I need to do something fast with cucumber, tomatoes, etc. Marcella Hazan’s smothered cabbage and rice soup from her Essentials book. And curry-coconut braised fish from Milk Street New Home Cooking, which I’ve turned into a soup with more broth and potatoes. Making that again tonight!

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Stained Page News's avatar

AH what a collection of dishes! I've made the egg curry from Made in India but none of the rest, will have to dig in!

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Brendan Hasenstab's avatar

Pleased to see this lineup, partly because I have five of these titles, and partly because I love enchiladas! Mmm-mmm! Special nod for the Spuntino, as that book rules! (Shout-out for the Lentil Soup recipe in that book; so good!)

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Stained Page News's avatar

Heck yeah, time to get cooking! :)

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Brendan Hasenstab's avatar

At the restaurant, the Franks serve the Lentil Soup with a shower of Pecorino and a handful of thinly sliced scallions on top of each bowl. Don’t miss that if you make it at home,

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Sara Aase's avatar

Thanks for the best cookbook newsletter ever and happy holidays!

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Stained Page News's avatar

Happy holidays to you as well, Sara!!

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