Dirt Candy Cookbook
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Amanda Cohen does not play by the rules. Her vegetable recipes are sophisticated and daring, beloved by omnivore, vegetarian, and vegan diners alike. Dirt Candy: A Cookbook shares the secrets to making her flavorful dishes—from indulgent Stone-Ground Grits with Pickled Shiitakes and Tempura Poached Egg, to hearty Smoked Cauliflower and Waffles with Horseradish Cream Sauce, to playfully addictive Popcorn Pudding with Caramel Popcorn. It also details Amanda’s crazy story of building a restaurant from the ground up to its currently being one of the hardest-to-get reservations in New York City—all illustrated as a brilliant graphic novel. Both a great read and a source of kitchen inspiration, Dirt Candy: A Cookbook is a must-have for any home cook looking to push the boundaries of vegetable cooking.
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Socarrat is the toasted rice from the bottom of a paella pan, and it adds sweetness to the dish. It's impossible to get good socarrat in the restaurant, so this is our version. Click here to read the full story on Dirt Candy: A Cookbook.
Add vegetables and this doubles as a perfectly good summer soup. I use asparagus stock here because this sauce is going to accompany my Asparagus Paella, but feel free to replace it with basic stock. Click here to read the full story on Dirt Candy...
In paella, the focus is rice cooked in an intense stock, with meat adding flavor, but meat has taken over and often the paella emerges with the meat cooked perfectly but the rice overcooked and mushy. Dirt Candy's paella focuses on cooking the bomba...