Cloud

I really do like greens. It’s not a matter of tolerating them when they appear or making use of them from time to time. I really want to eat greens every day, and I can find ways to include them in just about any meal. Just ask Kurt. So, the new book from Jenn Louis, The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes of which I received a review copy, is a delight for me. Also, Jenn Louis’s last book was about making pasta and dumplings, and some of those elements, that I happen to love creating in the kitchen, find their way here into dishes incorporating greens. This all adds us up to quite a lot that makes me very happy in this new book. Now, the only issue with greens is that the sturdy, earthy, serious greens like kale, chard, and collards thrive in cooler weather and aren’t part of our local, summer produce. But happily, this book covers the full spectrum of greens, including a few I’d never thought to bring into t...

When seasonal dishes collide with beautiful presentation, the combination gets my attention every time. In Simple Fare: Spring and Summer , that beauty of presentation extends to the book itself with a clean, modern layout and large, stunning photographs reminiscent of the style of Donna Hay. As I read my review copy, I quickly fell for this simplicity that comes packed with special touches. The author, Karen Mordechai, believes “food should capture your spirit.” What you cook and what you’re drawn to evolves as you do, and food “is at the foundation of our cultures.” By sourcing the best of the current season and sharing meals with family and friends, “we help sustain a beautiful cycle of goodness.” The Burnt Carrots dish is just carrots roasted with a coating of maple syrup and olive oil, but it’s served with marinated labneh, toasted hazelnuts, and nigella seeds. The Ricotta Gnudi is plated with an easy mix of brown butter and purple basil leaves, but the dumplings are made with a m...

I do not ever get tired of tacos. It’s not possible. There are infinite combinations when you consider types of tortillas, fillings, cheese or no cheese, and the choice of a salsa or two. I had tacos for breakfast yesterday and will have tacos for dinner tonight. But, the tacos shown here today are special. The tortillas were homemade, the cheese was homemade, the vegetables were roasted in homemade cascabel chile oil, and they were the most delicious tacos I’ve had all year. The recipes are from Nopalito: A Mexican Kitchen , and I received a review copy. I should be clear that this book is so much more than just tacos. It’s a collection of favorite authentic Mexican dishes from Gonzalo Guzman, the chef of Nopalito restaurants in San Francisco. The recipes are true to their origin with inspiration from seasonal, local ingredients in California. Because of Guzman’s upbringing in southern Mexico in Veracruz, corn was “the king of Mexican ingredients.” And, freshly made corn tortillas are...