Right now, though, what I’m appreciating most about this book is its abundance of practical inspiration for creating restaurant-quality meals with relative ease, even while sheltering in place with only my spouse. Most of the recipes can be made partially, if not entirely, in advance. And they generate fabulous leftovers for when we’re trying to enliven mealtime with minimal trips to the grocery store.
Her dazzling Beet Hummus, which I tested for last week’s cover story, served as a delicious, nutrient-packed snack for the fridge for most of a week. The Brussels Sprout Gratin with Speck and Rye Crumbs (with bacon strips subbing for the speck) tasted just as delicious reheated in the microwave the next day. Having nearly everything I needed to make Za’atar Chicken Thighs with Grilled Peach and Crispy Couscous, I proceeded with what I had — using pearl barley in place of the Israeli couscous, frozen peach slices for fresh, and a hot oven and skillet for searing instead of an outdoor grill.