points - Details)
As a professional recipe developer, avid home cook, and frequent hostess, Susan Spungen is devoted to creating perfectly simple recipes for good food. In Open Kitchen, she arms readers with elegant, must-make meal ideas that are easy to share and enjoy with friends and family.
An open kitchen, whether physical or spiritual, is a place to welcome company, to enjoy togetherness and the making of a meal. This cookbook is full of contemporary, stylish, and accessible dishes that will delight and impress with less effort. From simple starters such as Burrata with Pickled Cherries and centerpieces such as Rosy Harissa Chicken, to desserts such as Roasted Strawberry-Basil Sherbet, the dishes are seasonal classics with a twist, vegetable-forward and always appealing. Filled with practical tips and Susan’s “get-ahead” cooking philosophy that ensures streamlined, stress-free preparation, this cookbook encourages readers to open their kitchens to new flavors, menus, and guests.
Perfect for occasions that call for simple but elevated comfort food, whether it’s a relaxed gathering or a weeknight dinner, Open Kitchen shows readers how to maximize results with minimal effort for deeply satisfying, a little bit surprising, and delicious meals. It is a cookbook you’ll reach for again and again.
From the Publisher
Winter Citrus Salad With Red Endive, Avocado, Dates, and Olives
Kabocha Candy With Yogurt and Toasted Pepitas
Serves 6 to 8
Preheat oven to 425˚F.Carefully cut the squash in half through the stem and scoop out and discard the seeds. Cut into wedges, about 1½ inches at the widest point. In a large bowl, toss the squash with 2 tablespoons oil, the kosher salt, and pepper. Arrange wedges in a single layer on a rimmed baking sheet. Roast for 15 minutes, until they start to turn deep golden brown on the underside. Remove from the oven and carefully turn all the pieces. Drizzle the maple syrup over the squash and return to the oven for 10 minutes, or until deep golden brown on both sides.Pour the remaining ¼ cup oil into a small skillet and heat over medium heat. Add the pepitas and cook until they sizzle and pop and turn slightly brown (but don’t overcook!), about 3 minutes. Using a slotted spoon, scoop out onto a folded paper towel and sprinkle with kosher salt. Let the oil cool in a small bowl.
4. Spread the yogurt on the bottom of a
serving platter, and arrange the squash
slices on top. Drizzle with about 2
tablespoons of the reserved oil, and
sprinkle with the pepitas, and some flaky
salt. Serve with lime wedges.
1 medium kabocha squash, about 2 ½ pounds, well scrubbed
2 tablespoons olive oil, plus ¼ cup for frying the seeds
½ teaspoon kosher salt
Freshly ground black pepper
1 tablespoon maple syrup
¼ cup pepitas
½ cup plain Greek yogurt or labneh
Flaky sea salt & Lime Wedges