This year, in our house, we're cooking our version of Suzanne Goin's succotash. Of course Suzanne Goin doesn't call it succotash; in her book Sunday Suppers at Luques, she calls it sweet corn, green cabbage and bacon. We call it succotash because we throw in some lima beans and way more butter.
As Recommended by Nora Ephron
Disclaimer: I know Michael and Kim McCarty. I've eaten at the New York City restaurant, and the one in Santa Monica. I love them (the restaurants, and the people). If you're not familiar with either restaurant, it might help to know that the New York restaurant is the center of the media universe (in terms of eating, anyway). And the Santa Monica restaurant is the West coast equivalent.
To quote Harper Collins editor David Hershey (from the book): "Every generation has its literary feeding trough. In the twenties and the thirties, it was the Algonquin; in the forties and fifties, it was Toots Shor's; in the sixties, it was the Lion's Head; in the seventies and the eighties, it was Elaine's; and since the nineties, Michael's has been the place for media and publishing types to eat."
In addition to hundreds of brand-new recipes, this Joy is filled with many recipes from all previous editions, retested and reinvented for today's tastes.
My favorite all time shredded barely holding together cookbook is: The Classic Italian Cookbook by Marcella Hazan. As far as I'm concerned, you can't make Bolognese without Marcella. (Katherine Reback)
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The best for entertaining. There’s something fanciful about the dips, the colors, the whole way she approaches food. And it’s all brilliantly simple.