Adventures in Doughnutland.
Martin, Melissa M.: Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou
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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
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The coffee cured watermelon cube is dressed with its own sauce. We season the sauce with a few drops of lemon infused olive oil and accent the melon with several onion filaments. The dish is simple in presentation and rich in flavors. We serve this as an accent to roasted fish as well as grilled meats. The reason for its own separate dish and presentation is so that flavors and textures can remain distinct and then be combined by the diner at will and per bite.
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