Karen Mordechai of the acclaimed Brooklyn-based food community Sunday Suppers shares her meals for cooking at home and her studio. The recipes in Simple Fare: Spring and Summer are designed to excite and inspire, each offering 3 to 5 alternate ingredients that can be used in the same preparation. A smoked beet panzanella with purple kale, radicchio and ricotta, for example, suggests a carrot, mizuna, watercress, and yogurt adaptation or tomato, arugula, purple basil, and burrata, allowing the reader flexibility depending on what is fresh at the market.
The food is approachable but decidedly nuanced, balancing unexpected flavor profiles with beautiful presentations. With 68 recipes and 97 variations, Simple Fare: Spring and Summer is an oversize, distinctively designed kitchen essential of more than 165 seasonal recipes. This book is a valuable resource for avid cooks and beginners alike.
