Cooking: Triumphant cooking
Julia Turshen, food writer, recipe developer and co-author of many well-known cookbooks, now has a big, beautiful book to call her very own. Small Victories, with over 400 recipes and 160 luscious photographs, is that special kind of capacious cookbook that covers it all—breakfast to dinner, appetizers to dessert—without weighing in at five kilos and doubling as a doorstop. Turshen, passionate about food since she was able to walk, has curated her collection of recipes with care, pointing out the “small victories”—her encouraging term for kitchen lessons learned—in each of these recipes. Although ideal for the inexperienced cook, the veteran will also welcome Turshen’s expert advice and ideas for multiple variations on a single dish. Her detailed instructions are supportive whether you’re cooking her superb Sweet Potatoes with Caramelized Onions or tender Turkey and Ricotta Meatballs. Small Victories is a big winner.
It never changes—summer slowly sinks into fall, and it’s back to reality all over again and, for many of us, back to the challenge and stress of getting a good, home-cooked dinner on the table every weeknight. Chungah Rhee, a master of no-fuss, super-easy meals and the creator of a popular food blog, has collected over 100 recipes in Damn Delicious. It’s her first cookbook, and it just might become the sensible, go-to source that keeps you from ordering in or going out, while trimming costs and unwanted calories. Rhee shares her strategies and shortcuts for stocking up your pantry and freezer with the enabling essentials for everything from quickie breakfasts to on-the-table-in-30-minutes dinners, plus appetizers, sides and a sprinkling of desserts. Consider Shrimp and Broccoli Stir-Fry, Greek Chicken with Kalamata Olives and Feta, Asian Garlic Noodles, or a one-pan wonder like Pork Chops with Asparagus, Tomatoes, and Corn—all Damn Delicious, all damn good ways to ease the squeeze on time and tempers.
TOP PICK IN COOKBOOKS
Liz Alpern and Jeffrey Yoskowitz are millennials on a mission. They are also master mavens of Ashkenazi Jewish cooking and founders of The Gefilteria, an artisanal food company dedicated to producing the traditional treasures of Central and Eastern Europe. They’re not just preserving old world recipes, they’re reimagining and reinvigorating the foods that defined that cuisine for generations. A blend of enthusiasm and expertise, The Gefilte Manifesto, their fabulous debut cookbook, offers Alpern and Yoskowitz’s take on time-honored comfort foods with their heady flavors and wonderful textures, like Rustic Matzoh Balls in Classic Chicken Soup (aka Jewish penicillin), Chopped Liver Pâté, light Cauliflower and Mushroom Kugel and Wine-Braised Brisket with Butternut Squash. Grandma never made Cardamom Pickled Grapes, Challah with a Marble Rye Twist or Dark Chocolate and Roasted Beet Ice Cream, but she’d approve of these delicious innovations and recognize their Ashkenazi souls. L’chaim!