Adventures in Doughnutland.
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Lee, Lara: Coconut & Sambal: Recipes from my Indonesian Kitchen
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Clark, Letitia: Bitter Honey: Recipes and Stories from Sardinia
McDowell, Erin Jeanne: The Book on Pie: Everything You Need to Know to Bake Perfect Pies
Michael Solomonov: Federal Donuts: The (Partially) True Spectacular Story
Chris Cosentino: Offal Good: Cooking from the Heart, with Guts
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
Carolyn Phillips: All Under Heaven: Recipes from the 35 Cuisines of China
Alexandra Stratou: Cooking with Loula: Greek Recipes from My Family to Yours
Meathead Goldwyn: Meathead: The Science of Great Barbecue and Grilling
« Whole Fish on the Grill | Main | Cocoa For Sweet and Savory »
Aki whipped up this quick turnip salad to go with our whole grilled fish. The turnips are dressed with ginger, red onion, soy sauce, chives, lemon juice and salt. After the salad marinated for a few hours the turnips gave up a bunch of liquid which created a base for a dressing which we used on the fish; we added jalapeno from our weed patch, and some olive oil from our pantry. The result was a delicious lunch which kept our kitchen cool amidst this silly heat wave we are living in.
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