Good Food’s best books of 2017
Looking for a thoughtful gift for the foodie in your life? Evan Kleiman and Celia Sack have narrowed down their favorite cookbooks of 2017. Spoiler: there’s a lot.
Market, then make it: Sweet potato tacos
Time for a crossover post! This week, we suggest grabbing some fresh sweet potatoes from your local farmer’s market and tapping into L.A. chef Wes Avila’s creative new cookbook for some of his signature sweet potato tacos.
Challah for beginners, baking for modernists
Nathan Myhrvold’s ‘Modernist Bread’ showcases baking as a work of art. Try out his recipe for fluffy, picturesque challah bread.
Turn your weeds into salted dandelions good enough to eat
Ingredients for a more adventurous dinner are closer than you think! Mia Wasilevich’s new book, “Ugly Little Greens,” gives tips and recipes for plucking and cooking with wild foods.
How to make ‘Caesar’ Brussels sprouts like Josef Centeno
This recipe comes from the just-published first cookbook Centeno wrote with Betty Hallock, “Bäco: Vivid Recipes from the Heart of Los Angeles.”
This Hanoi-style beef pho needs no sauce
Pho aficionados argue that Hanoi-style pho is the purest form out there. Give Andrea Ngyuen’s northern-style beef pho recipe from “The Pho Cookbook” a try.
Tartine’s buckwheat crêpe for every occasion
Perfect for breakfast, lunch or dinner, these buckwheat crêpes are just one of the many recipes for the modern, everyday home cook in Elisabeth Prueitt’s latest book, “Tartine All Day.”
A picture-perfect baked ricotta, orange blossom and date pie
Authors Phoebe Wood and Kirsten Jenkins share a Middle Eastern-inspired recipe for a baked ricotta, orange blossom and date pie from their book, “The Pie Project.”
Jeremy Fox’s spring peas with white chocolate and macadamia nuts
Nothing says spring like chef Jeremy Fox’s recipe for English peas with white chocolate and macadamia nuts. You can find it in his new cookbook, “On Vegetables.”
Go ahead. Try baking this pistachio cherry Danish in a cast-iron skillet.
Think warm, sticky bread loaded with swirls of sweet pistachio paste, crunchy nuts and tart cherries. If you’re looking for a brunch option that’s sure to impress, this is your dish. Courtesy of food writer Charlotte Druckman.