Adventures in Doughnutland.
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Deb Perelman: Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites
Samin Nosrat: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Michelle Tam: Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo
Lee Brian Schrager: America's Best Breakfasts: Favorite Local Recipes from Coast to Coast
Jacqueline An: An: To Eat: Recipes and Stories from a Vietnamese Family Kitchen
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Alexandra Stratou: Cooking with Loula: Greek Recipes from My Family to Yours
Meathead Goldwyn: Meathead: The Science of Great Barbecue and Grilling
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With spring in full gear, really disguised as summer, we decided to bring savory ice cream back to the forefront of our thoughts. In order to deal with the heat we whipped up a batch of popcorn gelato which we paired with Steve's sake cured roe, cucumber, jalapeno and watercress. The cold creamy gelato hits the spot and the crunchy cucumber and popping roe are wonderful textural contrasts. If we are going to have the heat we might as well eat the ice cream, or gelato in this case.
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