Encouraging you to use seasonal, market-driven fare and to cook simply and intuitively, Karen Mordechai shares her meals for cooking at home. The recipes are designed to excite and inspire, each offering 3 to 5 alternate ingredients that can be used in the same preparation. The food is approachable but decidedly nuanced, balancing unexpected flavor profiles with beautiful presentations. With 68 recipes and 97 variations, you could build your repertoire around it, especially with such dishes as Ricotta Pancakes, Slow-Cooked Oat Porridge, Poached Salmon, Buckwheat Bread, and Brisket Tacos.
Simple Fare Spring & Summer
Author: Karen Mordechai.