Overview
Asha Loupy, the former recipe editor at Diaspora Spice Co., knows that the key to bold, flavor-first dinners is twofold. Start with in-season produce, but don’t stop there: A home cook’s best-kept secret is a well-traveled pantry. Tamarind concentrate is equally at home in a punchy, spicy-sour dal as it is in a tangy dressing that amps up classic cobb salad. Calabrian chile paste can lends its fermented heat to both Puttanesca Bruschetta (a mashup of two Italian favorites) and stir-fried Chinese greens with pan-fried noodles. The 100 inventive recipes in this book—including a salad inspired by the briny flavor of a martini and Brazilian cheese bread transformed into a Dutch Baby with chimichurri fruit piled atop—bring that extra zippiness every flavor-seeker craves. Seasonally organized and featuring gorgeous photography, Dinner Season is the book you’ll reach for anytime you need to spice up your dinner rotation.
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