Cook Color: A Rainbow of 100 Recipes 9781648293139, 9781579659950

Table of contents :
CONTENTS

WHAT DOES IT MEAN TO COOK BY COLOR?

THE THREE KEYS TO COOKING BY COLOR

COLOR BY COLOR

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Pickled Daikon and Coconut Cod Rice Bowls

Chicken-Jicama Salad with Cumin Crema

Wedding Gown Cupcakes

Radish, Belgian Endive, and Ricotta Salata

Pavlova with Vanilla Cream, White Dragon fruit, and Nectarines

Chicken Congee

Tzatziki Couscous

Rice Noodles with Creamy Tofu Sauce

Pita, Chamomile-Steeped Burrata, and Hawaiian Honey

Garlicky Gigante Beans, Salt-and-Vin Cauliflower, and Pine Nuts


Chanterelle Frittata

Margarita Bars

New Potato Salad with Creamy Mustard and Garlic Chips

Pineapple Chicken Satay with Sunshine Sauce

Turmeric-Pickled Egg Salad

Udon in Spicy Coconut Broth

Roasted Summer Squash Bruschetta

Lemon Turmeric Cake with Mango Blossom

Preserved Lemon Ricotta Agnolotti

Banana Pepper and Corn Salad


Saffron-Tangerine Frozen Yogurt

Baked Macaroni and Squash

Sungold Tomato Gazpacho

Sweet Potato Rösti with Gochujang Sour Cream

Ribboned Carrots on Harissa Yogurt

Habanero Cara Cara Salmon Poke

Persimmon-Kumquat Salad with Goji Dressing and Nasturtiums

Spicy Kabocha Tempura

Pumpkin Pancakes

Apricot Jam Tart


Kashmiri Chile Chicken Tikka Masala

Cherry Tomato Agrodolce with ‘Nduja on Toast

Mapo Ragù with Rice Cakes

Tomato Tart

Coppa-Wrapped Jimmy Nardellos

Strawberry Milkshake Pancakes

Ahi Tuna Aguachile Rojo

Wine-Poached Pears with Sour Cherry Cream and Roses

Beets, Blood Oranges, and Radicchio

Red Berry Porridge with Sugar Plum Compote


Bavette with Romesco, Pluots, and Sherried Cherries

Beet-Imbued Gravlax

Slow-Roasted Harissa Salmon and Pink Chicory Salad

Pomelo Hamachi Crudo

Guava-Rhubarb Sorbet

Spanish-Style Garlic Shrimp

Pomegranate-Sumac Lamb

Rose-Glasses Fortune Cookies

Beet-Balls with Pickled Turnip Dip

Chilled Summer Borscht


Purple Lettuces with Kalamata, Plum, and Verjus-grette

Pickled Purple Carrot and Cabbage Slaw

Beet Ricotta Gnocchi

Quinoa with Watermelon Radish and Dried Sour Cherries

Purple Sweet Potato Pie Bars with Cornmeal Crust

Sweet-and-Sour Eggplant, Sichuan-Style

Uva Ube Schiacciata

Blueberry-Cherry Amaretti

Cauliflower Rice with Red Orach

Blue Corn Quesadillas


Blueberry Branzino

Marbled Sugar Cookies

Pressed Flower Shortbread

Butterfly Pea Flower Ice Cream

Blue Oyster Mushroom Bao

Blue Jean Easter Egg Breads

Ombré Crêpe Cake

Blue Madeleines

Sky Dumplings

Mermaid Bowls


Apple-Fennel Salad with Goat Cheese and Pistachio Pesto

Matcha and Mint Ice Cream Sundae

Little Gem Caesar with Spinach Croutons

Kale Risotto

Matcha-Lime TeaCake with Candied Mint

Lemongrass-Cilantro Tofu Bánh Mì

Zhoug-Marinated Feta and Fava Toasts

French Lentils, Broccolini, and Arugula with Italian Salsa Verde

Blistered Beans and Yuzu Kosho Scallops

Cilantro Scallion Pancakes


Pear-Apple Crumble

Parsnip Soup with Toasted Sunflower Seeds and Dates

Chipotle-Cumin Pinto and Chorizo Enfrijoladas

Brown Butter Gnocchi with Wild Mushrooms and Bread Crumbs

Piri-Piri Chicken and Potatoes

Caramelized Onion and Anchovy Tart

Slow-Roasted Guajillo Pork

Mocha Cake with Ganache Frosting

Espresso Granita

Gingery Pork Udon with Frizzled Shallots


Chile Negro Pork Tacos with 50/50 Tortillas

Kuro Goma Buckwheat Waffles

Tiny Cocoa Noir Pots de Crème

Peppercorn-Crusted Steak with Black Garlic Pan Sauce

Forbidden Rice Temaki

Squid Ink Pasta with Oil-Cured Olives and Opal Basil

Chia Puddings with Blackberries

Black Sesame Gelato and Brittle

Midnight Cupcakes

Black Tahini Cookies

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COLOR MENUS

ACKNOWLEDGMENTS

SOURCES

INDEX

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