Cooking for Good Times: Super Delicious, Super Simple

In this entertaining cookbook, Chicago chef Kahan (Cheers to the Publican, Repast and Present) celebrates sharing family-style meals with friends and family. Many of the chapters start with a core recipe followed by several fun twists. For instance, after readers master a basic pizza recipe, they will be inspired to incorporate exciting toppings, such as honey-roasted winter squash and kale pesto; roasted eggplant, smoked mozzarella, and hot honey; and mortadella, taleggio, and charred bitter greens. He devotes another chapter to salads, instructing how to select different types of greens organized in different categories (neutral, bitter, and herbs) and sharing enticing salad creations—such as charred radicchio with arugula, cherries, and parmigiano, as well as mixed greens with roasted shallot vinaigrette, nuts, and shaved cheese. The roasted whole fish chapter has plenty of ideas, most notably serving it alongside shrimp with a romesco and warm pepper vinaigrette, and succinctly shares the process of butchering fish. The most memorable recipes come from the panzanella chapter, in which Kahan transforms the classic bread salad with renditions adding roasted leeks, pecans, and apple; tomatoes, green beans, olives, and anchovies; or dandelion greens, honey-roasted squash, and pear. Kahan’s flavorful guide will help readers create memorable meals with ease. [em](Oct.) [/em]