At My Table: A Celebration of Home Cooking
We’re all Nigella fans here at Milk Street. Her food is simple but with a twist, usually a flavor or technique from a cuisine far from London. Miso and sesame seeds for butterflied chicken, carrots and fennel with harissa, and chili cheese garlic bread. But she also throws in the classics as well—she doesn’t push the envelope too far—including apple pork chops, chopped salad and sticky coffee pudding. She perfectly threads the needle for practical home cooking and the food looks good, too.
These are recipes inspired by the private restaurants of Cuba; from a simple pot of black beans to lobster with creole sauce, pumpkin rice, Cuban polenta, and grandmother’s custard (natilla). Most of the recipes seem well-suited to the home cook, the full-page color photographs are appealing and the notion is fresh. Although the everyday cooking of Cuba may be limited by the availability of ingredients, these private restaurants offer a wider, more well-heeled repertoire.
Paladares: Recipes Inspired by the Private Restaurants of Cuba
Risotto & Beyond
For those of us who grew up in New England, rice was either an unadorned side dish or a pudding. The rest of the world, however, views rice as a starting point, not an end in itself. Coletta’s new book “Risotto & Beyond” delves deep into how the Italians use rice from soups and salads to risotto, one-dish meals, and desserts. Whether you want to add leeks and Grana Padano to your risotto or spinach pesto and parmigiano reggiano, the appeal is the same—a basic stovetop technique (he also offers an oven version) yields countless variations. And he adds plenty of surprises along the way including no-bake rice soufflé, a warm rice salad with buffalo mozzarella, tomatoes and basil and a rice frittata.
I am not a health first, taste second type of guy but there is no question that the notion of healthy baking is here to stay either due to dietary restrictions or lifestyle choice. In any case, the stuff has to taste good and the Sweet Laurel Bakery has a reputation for delivering on that score. Instead of the carob chocolate mousse that was the go-to dessert among health food restaurants a generation ago, this is full-throttle baking from pumpkin spice latte cake to toasted coconut cream pie. (Gallucci relies heavily on almond flour, coconut oil, and maple syrup as substitutes.) If gluten-free, dairy-free and refined sugar-free baking is either necessary or important in your kitchen, take this book for a spin.
Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts
Two Special Offers from Milk Street
Milk Street: The New Home Cooking
The companion cookbook to Milk Street Television, “Milk Street: The New Home Cooking” endeavors to make you a better cook both in practice and in theory. Every recipe is displayed in oversized color, photographed in the Milk Street kitchens. At over 300 pages and 140 recipes, the cookbook also covers pantry staples and quick recipes for dressings, dips, drizzling and dipping sauces, salsas, and compotes.
This handsome hardbound edition of Milk Street Magazine includes all issues published in 2017, plus our 2016 Charter Issue. Using high quality embossed cloth binding, the annual edition will keep your issues of Milk Street in perfect condition for years to come. The annual edition also includes a full-year index, so you can find any recipe, article, review or other magazine content in just a few moments.