Olive & Thyme

June 1, 2020
Davies, a Southern California restaurateur, delivers on her commitment to unfussy food in this welcoming book whose approach and name come from her two cafés. Buttermilk biscuits and strawberry banana smoothies grace the breakfast chapter, but Davies also adds the unexpected: the bitterness of chopped arugula in a quiche and the zing of matcha in an iced-coffee. Such expert touches abound and include adding lemon zest and juice to a creamy red-potato salad and using mirin and rice vinegar to elevate the glaze for a ginger soy salmon. Sautéed pancetta enriches the tomato sauce for family-favorite spaghetti, while a tuft of burrata nudges this classic to the next level. The dishes reflect a range of culinary influences, including French, Italian, and Middle Eastern, as well the laid-back, locavore vibe Davies embraces. Many of the dishes are built for sharing, and Davies provides notes on how to choose a menu, create serving boards (for a board of cheese and charcuterie, “It’s all about the balance: of flavors, of textures, of colors, of shapes”), and be a gracious host (attend to gifted flowers right away). Beginner and occasional cooks will be able to execute the recipes in this charming volume with confidence.

June 1, 2020
Southern California restaurateur Davies says that farmers' markets dictate her menus, but even home cooks without easy access to markets shouldn't be deterred from trying these nearly 100 comfortable, familiar recipes. Trendy dishes??lots of avocados, for instance, as well as the ubiquitous kale chips and granola??do comprise much of her offerings. What sometimes distinguishes her recipes is the addition of a twist: sriracha to Russian dressing, dried cherries to oatmeal, toasted breadcrumbs to arugula salad, crispy brussels sprouts chips. As to be expected, color photographs are perfectly styled (even down to a family party with llamas), directions are straightforward, and substitutions are encouraged. Here and there, "Melina's hacks" share kitchen secrets: Put onions in the freezer for 15 minutes before cutting them. Add a quarter teaspoon of butter to the pan before flipping crepes for a crisp, brown-buttered edge. Solid foodstuffs, acclimated to a variety of seasons. Appended with a list of pantry essentials.(Reprinted with permission of Booklist, copyright 2020, American Library Association.)