New American Cooking
Broaden your horizons with these recipes from Joan Nathan's New American Cooking.
Joan Nathan crisscrossed America in 2004 to explore how we're cooking. What she found was much more than hamburgers and fries and the ubiquitous Chicken Caesar Salad. She found food that merges local ingredients with new flavors and techniques. Shew also found some great regional dishes still alive and well, such as Date Shakes in The Palm Dessert of California, Wild Rice Quiche in Minnesota and Macadamia Bread in Hawaii. Nathan does an excellent job of highlighting the food that Americans—of all ethnic backgrounds—cook in New American Cooking (Alfred A. Knopf, 2005).
Macadamia nuts are a tasty departure from pecans in this classic banana bread. Toss in a handful of coconut, too, if you have it handy.
Dates add both flavor and texture to this unusual smoothie.