There were several recipes I wanted to make that I didn’t get to this month. The carrots with hot green tahini (pg. 179), a proper steak with onion rings (pg. 298), and little gems with green goddess dressing (pg. 144), to name a few. Based on the recipes I did try, this cookbook is very straightforward and offers a lot of variety. I enjoyed reading the thought process of each recipe and his explanations of why certain ingredients go well together. I will definitely revisit this cookbook again, so be on the lookout!
You should buy this cookbook if:
You’re a fan of the BA Test Kitchen crew.
You’re looking to try new things in the kitchen.
You think Andy is hot. 🔥
Heads up, there will be no newsletter next Sunday as I will be in ✨ London. ✨ I look forward to sharing all my adventures with y’all the following week!
August Cookbook: The Cook You Want to Be: Everyday Recipes to Impress by Andy Baraghani
Look, my scallops with grapefruit-brown butter (pg. 253) are not as pretty as Andy’s (how did he get his sauce to be such a beautiful orange color??) but ya know, it tasted great. I’m just proud of myself for stepping out of my comfort zone on this one. (I hate grapefruit.)
As a self-proclaimed dessert person, I couldn’t finish the month without at least one dessert. I was able to eyeball the peach and blackberry crisp with cinnamon crunch (pg. 310) to make a smaller portion of it and it was incredible. You could do this recipe with just about any combination of fruit, but the key here is in the cinnamon crunch. Andy suggests using panko (!!!) to add a satisfying crunch, but oats or nuts will also work if you’re so inclined. Throw a scoop of vanilla bean ice cream on there and call it a day!
Thank you for reading, sweeties! 🍎