Espresso Tahini Granola
Here’s how I know if I need to buy a cookbook or if I can put it safely back on the shelf: I open to three random recipes and if those three recipes look really, really good — like ones I’ll actually be excited to make — it’s a keeper. And that’s how it was when I saw Rachel Simons’ Sesame on the shelves of my local book store. I fell in love with the cover design (so chic), I fell in love with the voice, and I fell in love with the granola.
Vegan Dan Dan Noodles
My favorite recipes are the ones where the least amount of effort yields hugest returns. That’s why I love Hetty McKinnon’s work so much: she knows how to make the most out of just a few simple ingredients. And her latest cookbook, Linger, is packed with just the kind of recipes I want to make for myself, for others, for solo dinners over the sink, and for big dinner parties with lots of exciting platters of food.
Smoky Eggplant Dip
The best recipes are both simple and effective. The least amount of steps for the most amount of impact? That’s my idea of a good recipe.
This recipe is inspired by a recipe from Paul Kahan’s cookbook, Cooking for Good Times. Paul Kahan is the chef at The Publican in Chicago and I know his name well because when I was writing my cookbook Secrets of the Best Chefs, I did everything in my power to get him to cook with me. I remember calling his restaurant every day for a week only to be told that Chef Kahan was super busy and wouldn’t be able to do it. I was disappointed because his food always looked so good.
