Nik grew up in India, then lived in the Midwestern and Northeastern U.S., and finally settled in California with his husband from the Southern U.S. All of those influences are very present in his food, and it makes for the most delightful fusion. I was thumbing through Season: Big Flavors, Beautiful Food, oohing and aahing, flagging recipes to try. His spiced, roasted potato salad called for paneer and chourico as ingredients, but listed page numbers for their recipes. I’d never made cheese before and was delighted that he thought it was simple enough to be just a lead-in recipe. I hopped right in the car to go grab a gallon of milk to get started, and I’m so glad I did! It really was that easy. I can’t tell you how many recipes I’ve passed by in Indian cookbooks if I wasn’t going to have time to pop by a specialty market. That wont happen again! But that’s just background preparation. His dishes have wonderfully complex, deep flavors, and are creatively inspirational. This book was a joy to explore.
Love everything vintage? Can’t resist a recipe that’s off the beaten path? Or maybe you just need the perfect sweet and salty mash-up. Oh baby! Butterscotch-Potato Chip Balls do all of that. They are amazing cookies. I found them in a fabulous book I’ve been playing in, The Vintage Baker: More Than 50 Recipes from Butterscotch Pecan Curls to Sour Cream Jumbles. Thanks to Chronicle Books for letting me share the recipe with you! I’ll get to my review of the book later, but first, let’s go make those cookies!
I am absolutely in love with the Bäco Bread with Creamy Poblano Feta Dressing. The smell of the fresh flatbreads baking fills the house and the dressing is lickable. A huge thanks to Chronicle Books for letting me share it with you! The picture is mine. The photographs in Bäco are beautiful.