Her sophomore novel for middle-grade readers, When You Trap a Tiger (Random House Books for Young Readers), recently became the 100th title to win the John Newbery Medal. She is the author of The Science of Breakable Things. After high school, she moved in search of snow, and now lives in New York City. Tae Keller was born and raised in Honolulu, Hawaii, where she grew up on purple rice, Spam musubi and her halmoni's tiger stories. How soon is too soon to repeat a dish in your home cooking? Because my bowl is empty, but I'm not finished yet! - Dave Wheeler, associate editor, Shelf Awareness I didn't have the fish stock to make it properly, but even with chicken stock it turned out magnificently. These stoneground grits get shredded white cheddar, for starters, and the tomato sauce marries chorizo, smoked paprika, cayenne, garlic, okra and apple cider vinegar. And I always have garlic naan ready to dip.įinally, Papa Ed's Shrimp & Grits, from Marcus Samuelsson's culinary marvel The Rise (Voracious, $38), is an outstanding flavor powerhouse.
Thanks to pressure cooking technology, it requires only about a half an hour. This dal packs a powerful punch of flavors-garam masala, cumin, turmeric, cinnamon and cardamom-in an irresistibly creamy curry. That's pretty easy in my book!Įven easier is the Three-Lentil Dal Makhani from The Instant Pot Bible (Voracious, $19.99) While there is something distinctly satisfying about a soup broth, I'm a sucker for most hot and flavorful meals served in a bowl. When it's time to serve, build bowls with your desired combination of rice vermicelli, green beans, bean sprouts, fried tofu and lime. Then, let it simmer with vegetable broth, coconut milk and curry leaves.
This rich, spicy noodle soup starts by sautéing a paste made from shallots, garlic, ginger, lemongrass, coriander and sambal oelek. This master chef's dishes are often considered to be on the more complicated side of the menu, but to my delight, his Curry Laksa is rather straightforward. Recently, my boundless love of soup inspired me to tackle one of the recipes in Yotam Ottolenghi's Plenty More (Ten Speed Press, $35). Since that horrible little groundhog said winter will be lingering for several more weeks, why not weather that time over a bowl brimming with hot, decadent flavors?
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