And while the recipes are decidedly, deliciously homemade, the book itself is not: it’s brimming with beautiful, mouthwatering photographs on nearly every spread: porcini and sweet corn custard, morel-encrusted tuna, huitlacoche crepes. ![]() “There is an honesty and unpretentiousness about them, and the recipes tend to be tried-and-true dishes that people actually make for dinner.” This one was born from the 2019 film of the same name, created by Louie Schwartzberg, which drew a community of mushroom-lovers to the movie’s site when Schwartzberg approached Bone about doing a mushroom-based cookbook, she suggested they turn to the mycelial network for their favorite recipes. “For extra color and bright balance I’d also throw in beets and carrots over yogurt with fresh mint!”Īnother crowdsourced cookbook! “I love community cookbooks,” writes food writer and forager chef Eugenia Bone in Fantastic Fungi. “They can serve as a side or as a main course for vegetarians.” Her suggested pairings are her shaved brussels sprouts, a toasted almond and parmesan salad, and cumin scented meatballs (soutsoukakia). “They are super easy yet very festive and fill the whole house with the cozy aroma of deliciousness,” she told V.F. For those planning to host a holiday get-together with friends, Mina recommends the braised chickpeas with orange zest and garlic breadcrumbs. It’s OK not to have the right cooking equipment-my yiayia made the best food, every summer, out of a toaster oven.” Recipes range from lemony olive oil cake to crispy arctic char to green rice, a simple, aromatic dish that gets its name (and flavor) from the parsley, cilantro, and mint folded among the basmati grains. ![]() (Stone’s first book, published in 2015, is called Cooking for Artists.) Lemon, Love & Olive Oil is as lush as it is accessible: “It’s OK not to have all the right ingredients,” Stone writes in her introduction, “you can substitute another one. Take a culinary journey to Greece-or to Jackson Avenue, Queens-with this cookbook from Mina Stone, the chef and owner of Mina’s at MOMA PS1, a café that necessarily caters to the art-minded. ![]() All profits from book sales go to FIG, and an “appetizer-sized,” four recipe PDF accompanies each order, for instant gratification. When COVID-19 shuttered restaurants in 2020, Hanczor, who’d been the longtime chef at Brooklyn’s Egg, became increasingly involved with the food relief program FIG NYC-and, he writes to V.F., “at the same time, with in-person Tables of Contents events on hold, we were itching for a way to continue to work with food and writers.” Thus, a community-minded compendium of recipes from 36 literary contributors: Turkey aloo keema from Alexander Chee, collard greens braised in coconut milk from Angela Flournoy, a pineapple-pecan cheeseball from Carmen Maria Machado, sorrel from Kaitlyn Greenidge, ricey salad from Emma Straub, and dozens more, plus recipes from the Tables of Contents reading archives. “I’d always found that, for me, the processes of cooking and writing have lots of overlap,” writes Evan Hanczor, founder of Tables of Contents, in an email, “and have always been interested in the ways both food and literature function in societies.” Launched in 2012 with a The Sun Also Rises dinner party, Tables of Contents has grown to encompass a food-centric reading series-or a literature-centric tasting series-plus other arts and culture-related events, a monthly newsletter and, as of this year, a cookbook.
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