Borscht with Greens

This is not my first borscht post, and it probably won't be my last... but I wanted to share another recipe, because 1) borscht is so good to make this time of year 2) I recently wrote about it for NuRoots and Beyond Bubbie. Happy beet soup making!

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My parents immigrated from the former Soviet Union in the late seventies. While my family quickly adjusted to life in America, and adopted many of the local culinary practices, there were certain dishes that were fixtures growing up: beet salad, stuffed cabbage, piroshki, marinated and pickled vegetables, and borscht. My grandmother’s borscht has been and will always be one of my favorite things to eat.

For two years in my mid twenties, I was lucky enough to live and work on the island of Oahu. There are many things to love about Hawaii: the smell of plumeria that permeated everything, the fresh mangoes that grew everywhere, and always being a few minutes away from the ocean. But the thing I love most about Hawaii are the people. What does Hawaii have to do with borscht?

One weekend while I lived there a local friend and I decided to spend a day cooking our family’s favorite traditional recipes. He built an Imu (Hawaiian underground oven), and made watercress beef soup, a chicken, and a sticky rice dessert. Using the more conventional above-ground stove, I made borscht. These were the dishes our families made for us, and we were eager to share and try our recipes with the other.

My grandmother made borscht on a regular basis. Soup is eaten every night in her home before supper’s main course. I love how she always adds tomato to the soup, and how she painstakingly shreds and then sautées the beets and carrots separately before adding them to the rest of the broth. I love the pleasure she takes in making borscht. There’s absolutely nothing wrong with her recipe, but over the years I’ve changed some steps, and I’ve played around with the ingredients. Sometimes I switch out cabbage for other greens that I already have waiting in the fridge.

That day in Hawaii was the first time I ever made borscht on my own. Before I did anything, I called my grandmother and had her walk me through each and every step. I took copious notes and followed her instructions fastidiously.  

It took all day for the dishes to cook in the Imu, and it took hours for me to make the borscht. When everything was finally ready we set the table outside on the fenced-in porch that was larger than my friend’s entire home. We ate while rain fell, looking out at the still smoking Imu in the yard and the mountains that loomed over the property. Hot bowls of two different kinds of soup kept us warm on that “chilly” Hawaiian evening in February. It remains one of the more memorable meals of my life; food and place equally incredible. And the borscht came out tasting as close to my grandmother’s version as I could aspire to make.

While that first borscht-making foray may have been the most memorable, I continue to make borscht in far less spectacular settings. In fact, I love this soup for its simplicity. Making borscht is an excellent way to clean out the fridge and throw a bunch of unglamorous vegetables into a pot. You can make a lot of borscht in one go, and feed a big crowd with little investment of time or money. This soup is earthy, sweet, acidic, full of flavor. Adding a few key ingredients - fresh dill, lemon juice, garlic - make this soup taste extra good. Make sure to taste as you go along. Depending on your preference add more of this, less of that, a bigger pinch of salt, or an extra squeeze of lemon. All vegetables vary in flavor so this recipe is a guide not the law. There are endless variations to borscht, but so long as you have beets you’re on your way to making a meal that can feed a small tribe.

Borscht

Serves 6-8

1 lb. beets, about 4 medium small beets

1 lb. carrots, about 2 large

1 large yellow onion, chopped fine

3-4 tablespoons of olive oil

2 teaspoons kosher salt

4-6 cloves garlic, minced fine

1 tablespoon tomato paste

½ cup chopped fresh tomatoes or canned plain tomato sauce

¾ lb. yukon gold or Dutch gold potatoes, diced into small bit-sized cubes

10-12 cups water or homemade vegetable broth

1 bay leaf

3 cups chopped kale, chard, cabbage, and/or beet greens

2 tablespoons dill stems, chopped fine

½ cup dill fronds, roughly chopped, plus more for garnish

½ cup parsley leaves removed from stem, chopped

juice of 1 small lemon, or to taste

toppings

sour cream, to taste

freshly chopped dill, to taste

Peel your beets and carrots. If you want to avoid staining your hands use disposable gloves while handling the beets. Using a food processor with the shredding disc attachment, or using the medium-size hole on a box grater, grate your beets and carrots.

Prepare the rest of your ingredients for the soup: chop the onion, mince the garlic, dice the potato, chop the greens, chop the dill stems and fronds, and chop the parsley.

To a large pot on medium heat add the olive oil. Add the shredded beets, carrots, onion and salt to the pot. Sweat the vegetables over medium heat for 8-10 minutes, or until the vegetables are softened. Add the garlic to the pot and cook for 2-3 more minutes, or until the garlic releases its aroma and is no longer raw. Add the tomato paste, and tomato to the pot, and stir until well combined. Tomato is an important ingredient in this soup - it lends a note of acidity and depth to the sweet beets. During tomato season I prefer to use fresh tomatoes, but use whatever you have. My grandmother has even been known to use jarred Marinara sauce (and she is the queen of borscht).

To the pot add the diced potatoes, liquid, and bay leaf. Bring the liquid up to a simmer, then turn down the heat and simmer the borscht for 35-45 minutes allowing the flavors to come together. After 30 minutes, add the chopped greens, and chopped dill stems to the soup. Simmer for 15-20 more minutes, or until the greens and all of the vegetables are completely soft and tender. Turn off the heat, and add the chopped dill fronds, parsley, and lemon juice. Taste and season with salt and pepper. Add more lemon juice if desired.

Serve with sour cream and a sprinkle of fresh chopped dill.

Citrus, Pomegranate and Mint Salad

While it is still technically winter, Southern California is abundant with great fruit and vegetables right now. Citrus is in its prime and there are countless varieties available at local farmers’ markets. Everything from Murcat mandarins, to Meyer lemons, to Kaffir limes, to kumquats, to tangerines, to pomelos are in season. I am particularly in love with the soft pink-colored-not-too-sweet Cara Cara oranges, and the deep red floral and slightly bitter blood oranges.

This Sunday night marks the beginning of Tu B’Shevat, the Jewish new year for trees. While there aren’t too many customs and rules associated with the holiday, many Jews celebrate with a Tu B’Shevat seder and by planting trees. Some folks celebrate by eating as many as 15 different varieties of fruits and vegetables for the holiday.

This salad is meant to celebrate the fruit that is in season now, and here during Tu B’Shevat. The recipe calls for both Cara Cara and blood oranges, but you can pick any of your favorite varieties of citrus (you could even add more than 3 varieties of citrus). The idea is to pile up the citrus fruit on top of your favorite lettuce or greens, cover it with a layer of sweet and tart pomegranate seeds, good quality feta cheese, lots of bright fresh mint, and a drizzle of tangy pomegranate molasses vinaigrette. Pomegranate molasses is simply reduced/concentrated pomegranate juice. If you don’t have pomegranate molasses you can dress this salad with a simple combination of lemon juice and olive oil.

Enjoy!

Tu B’Shevat Citrus, Pomegranate, and Mint Salad

Serves 4-6 (recipe can be doubled or tripled as needed)

for the salad-

1 small head of lettuce, your favorite variety (Speckled, Romaine,Little Gem)

2 small Cara Cara oranges (or any available orange)

1 small blood orange (or any available orange)

2 tangerines

½ cup feta cheese, cubed small or crumbled

⅓ cup pomegranate seeds

¼ cup fresh mint leaves, chopped

for the dressing-

1 tablespoon pomegranate molasses

1 tablespoon fresh lemon juice

1 teaspoon honey, or to taste

½ teaspoon salt

⅓ cup extra virgin olive oil

Start by removing the peel and outer membrane from all of the citrus. Slice off the very top and bottom of the fruit. Next, cut the peel and outer membrane away from the flesh by standing the fruit on its bottom and carefully run the knife alongside the fruit, cutting away the peel one section at a time. Once you have cut away the peel, slice the citrus into half inch rounds. Alternatively, you can also fully supreme the fruit.

Lay the lettuce leaves down into your serving platter or bowl. If using large leaves of lettuce, slice the lettuce into smaller pieces. Lay the fruit on top of the lettuce. Sprinkle with pomegranate seeds and fresh mint. Season with a pinch of salt.

In a small bowl, whisk together the pomegranate molasses, lemon juice, honey and salt. Slowly whisk in the olive oil. Taste and adjust according to your liking. Drizzle the dressing over the salad and serve.

Chocolate Covered Cara Cara Oranges

This recipe is one of the easiest in my arsenal. It takes a modest investment of time and only 2 ingredients. You don't have to worry about exact measurements, and it's seasonally versatile.

Yes, these are simply oranges dipped in chocolate. That's it. However, when cut attractively, and when using the best possible fruit at the best possible time in that fruit's season with very very good chocolate, it's a stunning and delicious dessert. Also, it's always a crowd pleaser. Citrus is a great way to end a meal - especially in winter.

Cara cara oranges are at their peak right now. They're distinctively grapefruit-like in color on the inside, but with no bitterness and incredibly sweet and floral in flavor. I picked these up from Ken's Top Notch Produce stand at the Hollywood Farmers' market, but I've even seen Cara Cara's sold at Trader Joe's. Alternatively, you can use any citrus you like: tangerines, grapefruit (for that I omit the peel entirely when dipping in chocolate), pomelo, etc. You can also dip anything else in chocolate: strawberries, coconut, blackberries, pears, persimmons, and more.

The key is to be gentle with the chocolate when you heat it up - once it's melted take it off the heat and act fast. The second trick is to make sure the fruit isn't too damp or the chocolate won't stick. The third key is to lay the dipped chocolate flat on a lined baking sheet, and immediately chill the fruit in the refrigerator for at least an hour before you're ready to serve it.

Chocolate Covered Cara Cara Oranges
Serves 6

1-2 cups good quality dark or milk chocolate*
2 oranges, sliced into 1/4-1/2 inch thick circles and then into half moons
flake salt, to taste**

Start by slicing your fruit. If you do not want to have your guests deal with the peel, you can also just peel and segment the orange, but I prefer the look of the slices. Lay the orange slices over a clean kitchen towel or paper towels to absorb any excess moisture.

Line a baking sheet with parchment paper or foil.

Add the chocolate to a double boiler (or a metal bowl placed on top of a simmering pot of water). Occasionally stir until chocolate is just melted. Turn off the heat, and carefully dip the orange slices so that they are halfway covered by the melted chocolate. Lay the dipped orange onto the lined baking sheet. Immediately sprinkle with a tiny pinch of salt, if desired. Repeat until all of the oranges are dipped in chocolate.

* If using 2 cups of chocolate it will be easier to dip, but you might have extra chocolate at the end (sometimes I drizzle this over some cookies or other fruit). Also, for a glossier finish, you can add a tablespoon of coconut oil to the chocolate once it has just melted.

** I used Jacobsen Pinot Noir Flake Salt in this recipe. Alternatively you could sprinkle a little cayenne for heat, cinnamon for spice, or Turbinado sugar for extra sweetness 

All Things Green Avocado Toast

Photo by Eric Slatkin.  This recipe was developed for and first appeared on ASSEMBLY LINE.

Like many, I crave green fresh things at the start of the year. Even in LA it's dreary and cold, and fresh vegetables and leafy greens are very welcome after all of the rich food eaten over the holidays.

There are some food trends that are classics. I don't think I'll ever get tired of avocado toast. We're lucky to have so many good avocados in California year round. While I'm often homesick for the Pacific Northwest, avocados and other incredible produce are the things I love most about living here. Simple avocado on toast is perfect, but this is a gussied up version that takes little extra effort. Sometimes I like to start the day with a little extra time put into breakfast.

You don't really need a recipe, but here's one just in case. The idea is to add some fresh herbs, some protein in the form of pistachios, some spice with a little bit of thinly sliced jalapeno (optional), and a not of acid with lime zest and juice to this classic toast. There are endless variations and possibilities but I love the combo of creamy avocado paired with herbs, citrus, and nuts. Happy new year!

All Things Green Avocado Toast

Serves 1-2

2 large slices seeded multigrain or sprouted grain bread

1 avocado, sliced thin

¼ jalapeno, very thinly sliced

4 large basil leaves

4 chives

1 tablespoon fresh parsley leaves

1 tablespoon fresh cilantro leaves

2 tablespoons shelled roasted unsalted pistachio nuts, chopped

1 teaspoon lime zest, or to taste

fresh lime juice, to taste

extra virgin olive oil, drizzle to taste

salt and freshly ground pepper to taste

Start by toasting your bread slices. While the bread is toasting, prepare the other ingredients. Halve your avocado, and slice the avocado halves thin. Slice half a jalapeno pepper very thin. 

On a cutting board, pile the basil, chives, parsley and cilantro together. Roughly chop all of the herbs. Roughly chop the pistachios. 

Once your bread is toasted, top each slice with half of the avocado. Top the avocado with a few slices of jalapeno, if using. Top the jalapeno with your herb mixture. Top the herbs with chopped pistachios. Grate some fresh lime zest over each slice of toast. Squeeze lime juice over the toast.

Drizzle the olive oil over each slice. Finally, garnish the toast with salt and pepper, to taste.

Daikon and Potato Latkes with Ponzu Dipping Sauce

My love of Japanese food led me to reconsider the traditional Hanukkah potato latke served with applesauce and sour cream. Don’t get me wrong, classic latkes are delicious, but sometimes I love a little variety on my holiday table. Traditional Japanese tempura is often served with citrusy Ponzu sauce and finely grated Daikon radish. The salty tangy Ponzu, accompanied with the fresh cool Daikon are as welcome to latkes as they are to lightly fried vegetables and fish. Adding Daikon to the batter as well makes these latkes a touch sweeter and lighter than their all-potato counterparts. Flavorful sharp scallion garnish the latkes and bring a touch of brightness to the final dish. 

The recipe can be halved, but you may want to even double it. These latkes will go fast!

Daikon and Potato Latkes with Ponzu Dipping Sauce

Makes 24-27 Latkes, Serves 8-10 (recipe can be easily halved or doubled)

for the latkes-

1½ lbs. (680 grams)  Russet potatoes, about 3-4 medium sized

1½  lbs. Daikon radish (680 grams)

1 large yellow or white onion

3 medium scallions, sliced fine

2 large eggs, beaten

¼ cup all purpose flour (can be substituted with all purpose gluten free flour)

1½ teaspoons kosher salt

peanut or vegetable oil, as needed

for the Ponzu sauce-

½ cup light soy sauce

juice of 1 large orange, about ½ a cup

juice of 1 lemon, about ¼ cup

3 tablespoons mirin

¼ teaspoon red pepper flake, or to taste

for garnish-

½ lb. (230 grams) Daikon radish, peeled and finely grated

sliced scallion, to taste

for the Ponzu sauce-

Start by making the Ponzu sauce. Add the soy sauce into a medium sized bowl. Juice the lemon and orange through a strainer over the bowl of soy sauce. Add the mirin and pepper flake, whisk until combined. Set aside and reserve.

Ponzu sauce can be made ahead and will keep up to 1 week in the fridge.

for the latkes-

Preheat the oven to 325°F/165°C.

Peel and grate the potatoes, Daikon, and onion into a large bowl. Using a clean dish towel, squeeze the moisture out of the combined potatoes, Daikon and onion. This step ensures a crispy latke!

To a large bowl, add the potatoes, Daikon and onion. Add the sliced scallion, beaten eggs, flour and salt to the bowl. Mix until just combined.

Line a sheet pan with paper towels.

Add about ⅛-¼ inch of oil to a large heavy-bottomed skillet, cast iron is ideal. Over medium high heat, allow the oil to get hot. Test the oil with a small piece of potato. If it immediately starts to sizzle and bubble the oil is ready. Form the latkes into small thin patties. I make mine to fit the palm of my hand, but these can be as wide or small as you prefer.

Carefully add the latkes to the hot oil. Brown on one side for 2-3 minutes, flip and brown for another 2-3 minutes. Occasionally, rotate the pan or adjust the heat to ensure even browning and cooking. Like pancakes, the first batch is usually the worst, so don’t get discouraged. When browned and crispy on each side transfer the cooked latkes to the lined sheet pan and allow to rest.

Fry the latkes in batches, be careful not to crowd the pan. Add more oil as necessary to maintain a constant level. Adding more oil will drop the temperature, so adjust the heat as necessary.

Keep the latkes warm in the oven until ready to serve. Serve warm and fresh!

for the garnish-

Using a microplane or the small size on a box grater, grate the Daikon radish. Thinly slice the scallion.

to serve-

Top each latke with the grated Daikon radish and sliced scallion. Serve alongside the Ponzu dipping sauce.

Tahini Cookies

I've been interested in these tahini cookies since I first saw them in Bon Appetit last November.  I love tahini, and I always keep a jar of the stuff on hand for dips and salad dressings. My personal favorite is the Whole Foods brand organic tahini; it runs about 6 dollars and lasts for many months in the fridge.

Having finally made these cookies, I think they're prettier looking, and nicer sounding than their actual taste. They're not bad, but they remind me a lot of Halvah (the sesame seed paste based dessert common across the Middle East). To be fair, I also tried to modify them a little. I used coconut oil instead of butter. I love the taste of butter, but I was interested to see if these cookies could be made vegan (they can). I also added some almond butter; I wanted more nut flavor and less flour. I think that modification actually worked pretty well, but it isn't necessary. 

Having said that, why am I posting them here? 1) To review it for the curious. 2) These are super easy cookies to make and bake 3) To suggest some un-tested modifications. At the end of the day, I love the idea of this. I love sesame seeds. I love a good nut-butter cookie. One of my favorites is a recipe my friend Kari showed me that is a flourless peanut butter cookie (peanut butter, eggs, sugar, that's about it). I am going to include the recipe below, but if I make these again I would probably make them with less flour and slightly less sugar, too.

If you don't like sesame flavor, skip this. These cookies live up to their name. They capture all that "tahini" taste and texture.

Tahini Cookies
Recipe by Claire Saffitz for Bon Appetit (November, 2014) - With some very slight modifications

1 cup all purpose flour
1/2 cup toasted pine nuts (I omitted)
1/3 cup powdered sugar
1/3 cup tahini
1/4 cup room temperature unsalted butter (or coconut oil)
1/2 teaspoon kosher salt
1 tablespoon black sesame seeds
1 tablespoons white sesame seeds (or substitute for all black sesame seeds)
2 tablespoons demerara or Turbinado sugar

• Preheat oven to 350°. 
• Pulse flour, pine nuts, powdered sugar, tahini, butter, and salt in a food processor until dough forms a ball around blade. (I made this with my hands in a bowl.... it seemed to work totally fine).
• Mix black sesame seeds and demerara sugar in a small bowl. Form dough into 1” balls and roll in sesame seed mixture. Place on a parchment-lined rimmed baking sheet, spacing 2” apart, and flatten slightly. Bake cookies until lightly golden, 20–25 minutes.

Transfer to a rack and allow to fully cool before serving. Lasts 3-4 days in an air tight container. 

Cookbook Gift Guide

I have a long standing love affair with cookbooks. My first cookbook was a coloring cookbook for kids. It had simple recipes: hamburgers, spaghetti, eggs. I was obsessed with it. I wanted to try every recipe in the book. I colored in every page.

When I was in high school, a family friend knew how much I loved cooking and gifted me with some cookbooks she was getting rid of. I hit the jack pot. Her gift included Julia Child's Mastering The Art of French Cooking, The Professional Chef, The NY Times Cookbook, and more. 

That first gift was the start of an always growing and increasingly curated cookbook collection. I started to read cookbooks like novels, eagerly absorbing each recipe, image, personal anecdote, and cautionary tale. I love everything from old vintage cookbooks found at second hand stores and flea markets, to brand new books from chefs or authors I love and admire. My "cookbook bookshelf" is overflowing, and I have no problem with that. From Elizabeth David to Yotam Ottolenghi, from Dorie Greenspan to Suzanne Goin, from Nigella Lawson to Ina Garten, from James Beard to Julia Child - I love them all. 

Below is a list of some of my current favorites. These books have all been published in 2015, and I think they are great gifts for fellow cooks and/or cookbook lovers. There are many other cookbooks that came out in 2015 that I would like to read and haven't yet. I hope to soon, and may have to update this list accordingly. I'd also love to hear any cookbook suggestions (old or new!) 

Happy cooking!

Ruth Reichl - My Kitchen Year: 136 Recipes That Saved My Life

I LOVE this book. I already said I read cookbooks like novels, but this was never more true than when I read this book cover to cover over the course of a few days. I have always loved Reichl's prose, and I was a huge Gourmet fan, and this cookbook is the best of both worlds. The recipes are outstanding (I've already tried a few), and the writing that accompanies the recipes is equally compelling.

This book is an amazing gift for an avid home cook: someone that loves to be in the kitchen, discovering new techniques, flavors, and ideas.

Heidi Swanson - Near and Far

I've been a Heidi Swanson fan for years. She writes the beautiful blog, 101 Cookbooks, I covet every offering in her on-line store, her photography is outstanding, and her recipes inspire healthy cooking and seasonal eating. I love that her second cookbook is a travelogue - a glimpse into her worldly culinary discoveries, and the transformation of her pantry as a result. I was given this book by a dear friend, and am so grateful for the gift. 

This book is great for the healthy eater, the vegetarian/vegan, the world traveler, the farmers' market shopper, the friend that might splurge on a good bottle of olive oil or a Spanish-made pairing knife. That is all to say: this isn't for everyone, but for the right person this book is such a treat. 

Magnus Nilsson - The Nordic Cookbook

If you've ever watched Chef's Table on Netflix, or Mind of a Chef on PBS (also on Netflix), then you know about Magnus Nilsson and his incredible little restaurant in rural Sweden - Faviken. While I have never had the pleasure of eating his food, let alone traveling to Sweden, I became a big fan of Nilsson by hearing him talk about food, how he comes up with recipes, and his hyper-local and seasonal approach to cooking. It's clear that this is a person who is passionate about where he comes from, and the food that that place provides. He has a deep relationship to food as culture, and food as a means of connecting to land, family, and our own history. You may not think much about Nordic Cooking, you may not have a need for a nearly 800 page tome on the topic, but once you start delving into this book it's impossible not to become excited by the recipes. Mainly, this is a testament to Nilsson's writing. His voice comes through in every page. I have just begun reading the book, and I've already learned about how to cook an egg in a new way, the popularity of Tex Mex in Scandinavia, and the influence of Sephardic Jews on a particular kind of cookie, among other things. Nilsson is upfront: some recipes you will not be able to cook (they involve ingredients or techniques we might not have access to). Some recipes will not be bullet proof: cooking, even baking, is not an exact science - the same ingredients (eggs, milk, flour) differ wildly across countries and continents. This book is not trying to provide you with an easy cooking experience where every recipe is replicable. That's the not the point, and the book is better for it.

This book is excellent for the historian, the Nordic lover, the Chef's Table fan, the Magnus Nilsson fan, the cookbook collector, the hopeful adventurer, and the curious cook. This book is an investment at $50, but it's a generous stunning piece of research and writing.

Yotam Ottolenghi - Nopi: The Cookbook

If there's a such thing as a cookbook fan girl then I am one. Yotom Ottolenghi is at the very top of my list of greatest cookbook writers on the planet. I own all of the his books, including the ones he co-authored with the equally admirable Sami Tamimi. His newest venture is co-authored with Ramael Scully, the chef of the London restaurant that offers the dishes documented in the book. Ottolenghi makes it clear from the start that this book includes recipes that are more ambitious than those written in his previous cookbooks: Plenty, Plenty More, Jerusalem, and Ottolenghi. The home cook still has a lot to work from, but many recipes require the kind of labor that most folks don't want to do outside of a professional set-up. That said, even if you're not cooking the recipes they provide stunning inspiration. The photographs are incredible, the ideas are wholly original, and the writing is clear and accessible. I am already eagerly awaiting Ottolenghi's next cookbook. 

This book is for the ambitious chef, Yotam fan, lover of Asian and Middle Eastern fusion food, and serious cookbook collector.

Amelia Saltsman - The Seasonal Jewish Kitchen - A Fresh Take on Tradition

Amelia Satlsman lives here in Southern California, and is a long standing supporter and friend of local farmers' markets. In fact, she even wrote the wonderful Santa Moncia Farmers' Market Cookbook. This book is near and dear to my heart as it's about two of my favorite culinary topics. The recipes are inventive, colorful, bright, modern, and delicious. There are new takes on old dishes, and interesting ways to incorporate some unexpected produce and other ingredients (i.e. Tunisian Lemon Rind Salad). There are an abundance of vegetarian and even vegan options, and the recipes all feel easy and homey - perfect for entertaining during the holidays or otherwise. 

This book is wonderful for the modern Jewish cook, the farmers' market lover, the vegetarian, the Californian, the entertainer, the adventurous eater, and the welcoming home cook. 

Other books that deserve mentioning are: 

• NEW -  Crossroads - co-written by legendary cookbook author JoAnn Cianciulli. This is the cookbook from the beloved Los Angeles vegan restaurant. Great for any and all plant-based eaters.
• NEW-ISH -  Heritage - Sean Brock's masterpiece on Southern Cooking. This is a must-have for any cookbook lover.
• NEW CLASSIC - Plenty - If you only get one Yotam book, this should be it. I have given this book as a gift more times than I can count. All of the recipes are vegetarian, crowd-pleasers, well-written, and soooo good. 
• CLASSIC REMASTERED - At Elizabeth David's Table - Elizabeth David was/is as important to cooking in England as Julia Child was/is in America. I love her sassy voice, and clear recipe writing. So many gems in this book, not to mention gorgeous photography. 
• CLASSIC -  Essentials of Classic Italian Cooking  - Written by the incomparable Marcella Hazan. If you love cooking Italian food, this book IS essential.