In this recipe from Alice Medrich’s new book Flavor Flours, she pairs buckwheat with the rich sweetness of butter to create a sandy sablé cookie. Like all of the recipes in Alice’s new book, this cookie is gluten-free.
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week on Good Food he reviews Scopa Italian Roots, a fairly new addition to Venice that he describes as “part Italian restaurant and part cocktail lounge.”
This year’s cookbooks illustrate how the world of cooking, at home and in pro kitchens has expanded. We have a new culinary vocabulary from which to build dishes and many gifted authors are keen to share.
Evan Kleiman has been the host of Good Food on KCRW since 1998. A long time restaurateur, she operated the influential Angeli Caffe from 1984 to 2012. She is the author of six cookbooks including Cucina Fresca.