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!
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!)
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,
Thank you so much Paula.
Good to know that someone is actually cooking from the book.
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!
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!
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!)
Heck yeah, time to get cooking! :)
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,
Thanks for the best cookbook newsletter ever and happy holidays!
Happy holidays to you as well, Sara!!