One Good Dish
By David Tanis
In this, his first non-menu cookbook, the New York Times nutrition columnist deals a hundred totally scrumptious recipes that epitomize convenience nutrients, Tanis-style. separately or together, they make excellent little food which are elemental and obtainable, yettotally surprising―and there’s whatever to profit on each web page. one of the bankruptcy titles there’s “Bread Makes a Meal,” consisting of such eye-catching recipes as a ham and Gruyère bread pudding, spaghetti and bread crumbs, breaded eggplant cutlets, and David’s model of egg-in-a-hole. A bankruptcy known as “My type of Snack” contains quail eggs with flavored salt; speckled sushi rice with toasted nori; polenta pizza with crumbled sage; uncooked beet tartare; and mackerel rillettes. The recipes in “Vegetables to Envy” diversity from a South Indian dish of cabbage with black mustard seeds to French grandmother–style greens. “Strike whereas the Iron Is scorching” is all approximately searing and quickly cooking in a cast iron skillet. one other bankruptcy highlights dishes you could consume from a bowl with a spoon. And so it is going, with one irrepressible bankruptcy after one other, one excellent nutrition second after one other: this can be a ebook with recipes to crave.