The spring kitchen book parade is bringing our kitchens a lot. We read, cook and bake through dozens of them, finding a break in a new culinary wisdom. The Baker Nicole Rucker of Fat + Flour gave us recipes of her new book for the London fog brownies and her exclusive vegan lemon lavender cookies, using simplified methods that changed their baking world. Ari Kolender, the chef whose raw bar of East Hollywood found that Oyster beat us with pristine seafood and charm of clams, wrote “how to cook the best things of the sea” and helped us feel comfortable cooking all kinds of fish and shellfish. And together with chefs and other food lovers, we explore our own libraries lived, highlighting the cookbooks that have meant the most for us, the ones we most appreciate, each one for our own reasons. This is what we have in dog cattle at this time.
Fat + flour: The art of a simple oven
In his new cookbook, Nicole Rucker of Fat + Flour shares ideas that helped change his baking world.
The recipes
Time 1 hour 10 minutes
Yields It makes 12 cookies
Time Approximately 35 minutes, more optional cooling time
Yields Makes a 9 by 13 -inch Brownies tray
How to cook the best things of the sea
Chef's restaurants Ari Kolender found Oyster and Queen St. combine Charleston's charm and seafood cult with cross coastal vibrations. His first kitchen book is out: “How to cook the best things of the sea.”
The recipes
Time 40 minutes
Yields It serves 4 to 6
Time 20 minutes
Yields It serves 4 to 6
Time 20 minutes
Yields It serves 2 to 4
Eating seafood sustainable is simpler than you think. Eat less salmon, tuna and shrimp and more than other types of fish and shellfish, to begin with.
