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.
For anyone who thinks they don’t like cocktails because they too sweet, this is for you. Sumac — the dark red spice with a sharp astringent kick — is one that we love to sprinkle over food. It has a musty, lemony flavor that, as Lukasz Rafacz discovered when creating this drink, works just as well in a cocktail.
Yes, Masbia is looking for a new space in Queens. But first, how about more plates and napkins?
Schmacon and eggs.