MEZCLA: Recipes to Excite

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It must be noted as the Belfrage does in the foreword, that fusion food comes with baggage. Despite all cuisine in some way being a result of thousands of years of migration, invasion, trade routes and cultural exchange, there are legitimate concerns around appropriation and the dilution of tradition. There is so much joy to be found in this book, not least from Yuki Sugiura’s photography which is almost as satisfying as eating the actual dishes. The recipes are positively unsubtle, vibrant and as if designed by algorithm for maximum satisfaction (there’s a recipe for half a loaf of sourdough with cheese, honey and chilli butter for goodness sake). Two testers reviewed every book we considered this year. They were asked to read the books cover-to-cover and to choose three to four recipes to try (like any home cook would!). Testers were asked to consider how easy it was to find ingredients and to cook the recipes exactly as written, assessing whether the recipes not only worked but lived up to their expectations as well. Finally, we asked our testers to give us a final impression of the book: How likely were they to recommend it to a friend or family member? Did it open their eyes to a way of cooking they hadn’t considered before or introduce them to a new spin on an old favorite? And most important, would they cook from it again? If both testers gave the cookbook a thumbs up, it landed on this list.

First make sure to soak the rice for at least 2 hours, or overnight. When you’re ready to start cooking, turn the oven broiler to the highest setting. This might seem irrelevant, but the fact that my grandfather was deported from the US led him to settle in Mexico, where he spent twenty-eight years of his life in a beautiful house in Cuernavaca, just outside Mexico City. Along with his wife, Mary, he ran this as a halfway house for political refugees, a halfway house where my mother and her family would find safety in ’66, having fled from the Brazilian right-wing military regime. The word mezcla (not to be confused with the delicious drink mezcal) means “mix,”“mixture,”“blend,” or “fusion” in Spanish. It’s a beautiful word that has meaning in food and cooking, and also in music and art. Waffles and Mochi: Get Cooking! Learn to Cook Tomato Candy Pasta, Gratitouille and Other Tasty Recipes: A Kids Cookbook” (Clarkson Potter) by Yewande Komolafe with a foreword by Michelle Obama First, I know that these are not chiles rellenos in the true sense of the dish. They are not filled with traditional ingredients,* and they are not battered and deep-fried. They are, however, inspired by chiles rellenos (one of my favorite dishes of all time) and they are also, quite literally, chiles rellenos—stuffed (chile) peppers.**

Ixta’s journey—including her well-traveled life, her family experiences, and her writing and recipe-creating universe—is artfully represented in this book with lovely and interesting stories and absolutely terrific food. Fun and mesmerizing, it’s a book filled with not only great recipes but also is a true joy to read.” —David Kinch, chef of Manresa and author of At Home in the Kitchen

Broil for 7–9 minutes near the top of the oven, until the cheese is bubbling and browned in patches. Set aside to cool for a few minutes (but not for too long, as the melted cheese will begin to harden). And while, as mentioned, it’s Belfrage's first solo title, she co-authored Flavour along with the great Ottolenghi and is at her most contagiously confident with big, bold bright flavours. Some recipes, to be sure, include ingredients you might not have in your kitchen cupboards already, but there’s generous room for manoeuvre and plenty of recipes that provide adventure more accessibly.

The recipe I’ve chosen is the rapturous (and vegan-friendly) Tomato Salad with Tahini Ginger Sauce, Chilli Oil and Crumpet Croutons. And yes, I did say Crumpet Croutons! What’s it about? Having spent her youth absorbing the diverse culinary traditions of Italy, Mexico, and Brazil, Ixta Belfrage’s style of cooking has always been defined by her inventive ingredient combinations and her bold approach to flavour fusions. In MEZCLA, her first solo cookbook, she draws on her many influences to create a truly exciting and unique set of recipes. The Spanish word mezcla translates as mix, blend, or fusion, and that’s exactly what this book is; expect classic Italian dishes infused with vibrant Mexican flavours, traditional Mediterranean ingredients sitting side-by-side with Brazilian spices, and thoroughly idiosyncratic twists on familiar favourites. As a final note, we did not test or include cookbooks from recipes writers who work with New York Times Cooking or New York Times Food to avoid any conflict of interest. But we have highlighted the work of these writers below. Books From Our New York Times Cooking Family Within the context of this book, it’s about mixing flavors and ingredients, but it also goes beyond that. It’s about how my mixed heritage and upbringing have shaped the person that I am and, ultimately, the way that I cook.

We are in safe hands here though. Mezcla presents distinctive takes on recipes that feel familiar and new at the same time while still respecting the traditions from which they derive. It is a mezcla of playful, personal and imaginative cookery with recipes and inventiveness that you won’t find anywhere else.Ixta is an alchemist with flavour. Thrilling recipes full of life and imagination. I can't wait to cook everything.' Jessie Ware

While the rice is cooking, make the salsa. Put the first 10 ingredients (everything except the water and tomato paste) into a large sauté pan over medium-high heat and fry, stirring often, for 15 minutes, until the tomatoes have broken down and the onions are soft and golden-brown. Turn the heat down to medium or medium-low if the mixture starts to catch or burn. Ixta is what we all long for in a cook. Innovative, passionate, exciting and accessible.' Andi Oliver Life Is What You Bake It: Recipes, Stories and Inspiration to Bake Your Way to the Top” (Clarkson Potter) by Vallery Lomas Ixta Belfrage is a talented chef bringing something new to the table, literally.After five years of honing her abilities in the Ottolenghi Test Kitchen and co-authoring the bestselling Ottolenghi FLAVOUR,Ixta’s first solo cookbook is an exciting and personal delve into her culinary history and food influences. Ixta has spent her life exploring and enjoying food in Italy, Mexico and Brazil, so it’s no surprise that MEZCLAis a fusion of different cultures and food traditions. MEZCLAtranslates to mix Spanish, and every dish lives up to this definition, bringing aspects of traditional dishes into something new and exciting. My story begins halfway up a mountain in Tuscany. When I was young, my father’s job was cultivating relationships with Italian wine producers, and so we moved to Tuscany when I was three.

Ready, Set, Cook: How to Make Good Food With What’s On Hand (No Fancy Skills, Fancy Equipment or Fancy Budget Required)” (Simon & Schuster) by Dawn Perry Ixta is an alchemist with flavor. Thrilling recipes full of life and imagination. I can’t wait to cook everything.” —Jessie Ware, singer and host of award-winning podcast Table Manners Cooking at Home: Or, How I Learned to Stop Worrying About Recipes (and Love My Microwave)” (Clarkson Potter) by David Chang and Priya Krishna