Camino in Oakland hosted a celebration dinner last week based on recipes included in Near & Far - I though I'd share some photos. Also, one of my favorite soups made the menu that night(!) and I've included the recipe here - a brothy, restorative barley soup with chicories punctuated with flecks of preserved lemon, a bit of chile confetti, and a silky dollop of creme fraiche.
By popular request! A wonderfully hearty, slow cooker version of ribollita, the famous Tuscan stew made with bean, vegetables, dark greens, and day-old bread.
If you love robust one-pot rice dishes, and you own an Instant Pot, this recipe is for you. It has rice, and chickpeas, fragrant spices, spinach, herbs, saffron, garlic, and olives.
Chili, beer, and elbow pasta. I know of no other dinner that takes less effort than the Instant Pot version of this. It's literally for nights when take-out takes too long, and is too much effort. Seriously.
You can use this Instant Pot mushroom broth a thousand different ways. If you have dried porcini mushrooms, a few cloves of garlic, salt, pepper, and a bit of thyme, you're in business.
A boisterous green curry porridge made with toasted brown rice, a spicy herb-packed green coconut broth, all punctuated with winter squash and lots of green onions. It's the kind of bowl that keeps you warm and full and happy inside-out. It kept us going as we prepped for the recent QUITOKEETO shop update.