On her PBS TV series, now in its fifth season, as well as in frequent appearances on shows like The Chew , Pati Jinich, a busy mother of three, has shown a flair for making Mexican cooking irresistibly accessible. Read more...
On her PBS TV series, now in its fifth season, as well as in frequent appearances on shows like The Chew, Pati Jinich, a busy mother of three, has shown a flair for making Mexican cooking irresistibly accessible. In Mexican Today, she shares easy, generous dishes, both traditional ones and her own new spins. Some are regional recipes she has recovered from the past and updated, like Miners Enchiladas with fresh vegetables and cheese or Drunken Rice with Chicken and Chorizo, a specialty of the Yucatan. Sweaty Tacos with ripe tomatoes and cheese are so convenient they re sold on Mexican streets by bicyclists. Her grandmother s Cornflake Cookies feel just as contemporary now as they did then.Pati has Mexed up other recipes in such family favorites as Mexican Pizza with Grilled Skirt Steak and Onions. Still other dishes show the evolution of Mexican food north and south of the border, including Mexican Dreamboat Hotdogs and Cal-Mex Fish Tacos with Creamy Slaw. This food will draw everyone together a family at the end of a working day, a book club, or a neighborhood potluck. Throughout, Pati is an infectious cheerleader, sharing stores of the food, people, and places behind the recipes.
Cooking: The flavors of Mexico
Pati Jinich is a wonderfully enthusiastic champion of modern Mexican cooking as it evolves South of the border and as it spreads with the Mexican diaspora to create new regional tastes and treasures. We all know Tex-Mex, but now there’s Cal-Mex, Chicago-Mex, New York-Mex, Fusion-Mex and, perhaps, Pati-Mex. In Mexican Today, Jinich, host of the popular PBS series “Pati’s Mexican Table,” invites us into her kitchen, where she uses her knack for Mexican seasoning to add a bit of Latin flair to all kinds of foods. As a wife and working mother of three boys with packed schedules, she knows the ins and outs of getting good, interesting, family-pleasing food to the table every night. To do the same, start incorporating her recipes and her seasoning sense into your everyday repertoire—whether it’s a traditional Tortilla Soup or a new spin on Matzo Balls made with mushrooms and jalapeños, Chicken Tostadas or Tuna Tataki Tostadas with Sriracha Sauce, Pati’s Go-To Guacamole, Real Red Salsa, Cal-Mex Fish Tacos with Creamy Slaw, versatile Med-Mex Salad or foamy Mango Mousse.
WHEN IN ROME
If you’re lucky enough to be in Italy, you can sample all the pleasures of la cucina romana. For the rest of us, there’s Tasting Rome, a tribute to the unique character of Roman cooking, its time-honored dishes and its new creations rooted in traditional flavors. Working with some of the city’s renowned chefs, Katie Parla and Kristina Gill—two Americans who fell in love with Rome, moved there and became steeped in its gastronomy and history—focus on the foods that highlight the spirit of Rome and make their selected recipes truly accessible for home cooks. Instead of going from antipasto to dolce, they start with snacks and street food, move on to classics and new riffs on the standards and, more unusually, include Roman-Jewish and Libyan-Jewish dishes. With delectable veggies, breads, pizzas, sweets and even cocktails, this is the perfect Roman holiday for every Italophile.
TOP PICK IN COOKBOOKS
Floyd Cardoz, a celebrated New York City chef, was born and trained in Mumbai, but his fabulous new cookbook, Flavorwalla, is not an Indian cookbook. Cardoz has lived and cooked in New York for over 25 years, eaten his way around the world and happily admits that his food, like his life, is a fusion of different cultures and cuisines, brightened with Indian accents and a generous nod to Mexican ingredients and sensibilities. Cardoz is an advocate of bold flavors in everything he creates, flavors that excite, tempt and put real flair into your daily fare. Just consider Spice-Crusted Swordfish with Braised Romaine; Heirloom Tomato Salad with coriander, ginger and serrano chile; Pan-Roasted Broccoli with lime, honey and chile flakes; Braised Short Ribs with Peanuts and Anchovies; a zingy Masala Mary and a tart Tamarind Margarita. Flavorwalla proves that Chef Cardoz is truly a man for all seasonings.