Many cookbooks expound on the virtue of using every little bit of an ingredient, but rarely do they follow it to the same degree as Alexis deBoschnek does in her new book “To the Last Bite” (Simon & Schuster). , 2022). The former Los Angeles-based video character and recipe developer relocated to her mother’s home and ranch in the rustic hills of upstate New York during the first year of the COVID-19 pandemic, and While there, she honed her keen culinary skills. , into a real farm-to-table practice.
The recipes in “To the Last Bite” reflect that ethos brilliantly. The peeled carrot salad is mixed with a trio of sours – lemon, pomegranate molasses and sumac – before being sprinkled with mint and coriander from deBoschnek’s garden. It’s a great side dish with a classic Moroccan carrot salad.
And in a simple pasta recipe, cherry tomatoes are roasted to their peak in the summer, then preserved in olive oil – ready to add a warm glow to a meal in colder weather. – until they are seasoned over boiled pasta and topped with large chunks of ricotta. This is the simplest dish to put together and encapsulates everything you want in masterful cooking. Nothing goes to waste, and your dinner will turn out even better.
Time20 minutes, plus 2 hours, mostly unattended, for tomatoes
yieldsServes 4 to 6
https://www.latimes.com/food/story/2022-04-21/simple-whole-ingredient-cooking-from-alexis-deboschnek Simple, whole-ingredient cooking from Alexis deBoschnek