Probably sounding like a broken record on this one, but I AM FROM HERE, by Vishwesh Bhatt. I’ve cooked a lot from this book now, included 5 dishes for my birthday dinner, and it’s been just what I hoped it would be. Creative, ingredient-focused, Southern food with an Indian twist. Nope, not super simple stuff, but really delicious and perfect for summer produce.
And also, TENDERHEART, by Hetty Lui McKinnon. I’ve been getting quite a bit of mileage out of this one. I think I’ve cooked the whole zucchini section, and made a brilliant eggplant dish. This one easier easier than the Bhatt book, but still offers creative and delicious vegetable dishes (this book is vegetarian; the Bhatt book is not, and has chapters that focus on meat ingredients).
TENDERHEART (I’ve heard about the book but resisted looking at it until now, and I’m sold)
CHEERS TO THE PUBLICAN (a stretch, I know, but I just flipped through it again on a long road trip and there’s so much I still want to try)
