Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Product

Cooking Off the Clock

Curry and Black Rice

Buy Now
Save to Recipe Box
Print
Add Private Note
Buy Now
Saved Add to List

    Add to List

Print
Add Recipe Note
Buy Now

By Elizabeth Falkner

Ten Speed Press, $29.99

With two acclaimed San Francisco Bay-area restaurants to run, chef Elizabeth Falkner lives at a frantic pace. When she does get a chance to chill out at home, she makes simple, satisfying food. Cooks who enjoy easing into the kitchen at the end of a busy day will appreciate this collection of Falkner’s favorite recipes, most of them unfussy updates of comforting classics, likeTomato-Centric Cobb Saladwith peppery arugula, fresh tarragon, and crème fraîche. There is a chapter devoted to grilled pizzas and another that features starchy main courses like Spaghetti and Meatballs and Crab Pad Thai. Falkner is famous for her creative desserts, and although those recipes are more impressive than easy, they’re definitely worth the e‡ffort.

Tasting Notes

Crab Pad Thai(page 126) Enriched with coconut milk and succulent crabmeat, this spicy, fragrant, hot-and-sour noodle dish combines the flavors of two of Falkner’s favorite Thai dishes-tom yum soup and pad thai.

Cherry Tomato Confit(page 168) Plop some tomatoes, garlic, herbs, and olive oil into a baking dish, roast for about an hour, and-voilà!-you have an almost effortless (and deeply flavored) alternative to tomato sauce.

Featured Recipes from Cooking Off the Clock
Curry and Black Rice Tomato-Centric Cobb Salad Matzo-Ball Soup
Curry and Black Rice Tomato-Centric Cobb Salad Matzo Ball Soup

Click here to purchase

Comments

Leave a Comment

Comments

    Leave A Comment

    Your email address will not be published.

    Videos

    View All

    Connect

    按照烹饪你的罚款favorite social networks

    We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

    Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.