Elisheva and Chaim Gur-Arieh make wine in the Sierra foothills of California’s Shenandoah Valley.
Chef Zach Pollack in the kitchen of Alimento.
This is an occasional column in which the writer evaluates a new cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through “NOPI: The Cookbook” (Ten Speed Press) by Yotam Ottolenghi and Ramael Scully.
This restaurant-quality main dish from Ottolenghi’s new cookbook, ‘NOPI’ is well worth the effort.