As with Clark’s other book, In the Kitchen with A Good Appetite, I struggled to find recipes in this book that appealed to me. Don’t get me wrong, the book is wonderful to read, and all of the recipes sound delicious. I love how the book is organized by months, with an emphasis on cooking with what is in season. Its just that few of the recipes inspired me, and I can’t exactly tell you why. I suspect that part of it is just in the way I cook. While I can have 10 different chocolate chip cookie recipes, I only want one recipe for quick, weeknight chicken breasts. And my sides are usually a steamed veggie or a salad. Most of Clark’s recipes call for a little more effort than that, as well as ingredients that I don’t readily keep on hand. That being said, I did like this book better than In the Kitchen with A Good Appetite.
My favorite recipes were:
Coconut Fudge Brownies — While my search to make a gluten-free version of these brownies has been stymied, the original version is hands-down one of my favorite brownie recipes. Fudgy, coconutty and decadent don’t even begin to describe them.
White Bean Stew with Rosemary, Garlic and Farro — Simple, cheap and filling, but tasty. Forget the farro; this stew is hearty enough on its own.
Chile-Coconut Braised Short Ribs — Tender, succulent pieces of meat bathed in a rich sauce. You can’t really go wrong.
My least favorite dishes were:
Butter Whole Wheat Paratha — These tasted like wheat crackers, but without the crunch. Or the flavor.
Barley with Carrots, Scallions and Maybe Parmesan — This was bland. So bland, I can hardly remember anything else about it.