I received the wonderful cookbook “Perfect Flavors” by Naomi Nachman and was immediately taken by how inviting it seemed. The cover pops with color and you can almost taste the freshness of the tomatoes and richness of the beef displayed.
We’ve all heard the saying “You can’t judge a book by it’s cover…”, but my Mother z”l used to say that it gives you a first impression of what’s inside.
I was equally impressed by the contents. The recipes are beautifully photographed (nice job Miriam Pascal!), and I wanted to make tons of the recipes inside.
The recipes blend flavors in unique and delicious ways. Great examples are Homemade Pizza with Pesto Sauce, Feta Cheese and Caramelized Pears and Jewel-Tone Farro which blends turmeric, leeks, parsley and pomegranate together. It really shows the inspiration Naomi had from her travel experiences.
I made the Harissa Carrots for a Friday night meal with every intention of making the Harissa Dressing that accompanies the carrots. The carrots were such a hit that I never had a chance to make the dressing! They were gobbled up that fast, and I had even made a double recipe. I’m including the recipe below (with permission from Naomi).
Perfect Flavors has quite a few dairy and fish recipes that are Perfect for Shavuot too. These are not your standard “everyone makes them” recipes either. Recipes like Tuna Banh Mi, Pina Colada Halibut, and Sake Sea Bass are just a few examples of the creative fish dishes. Fabulous dairy dishes include Dill-Infused Crepes with Mushroom-Cheese Filling and Butternut Squash & Feta Lasagna Roll Ups. Naomi also teaches you how to put together a Cheese Board highlighting different accompaniments.
Perfect Flavors has received accolades worldwide with good reason. It’s a colorful, creative, and flavorful cookbook. I highly recommend it for the novice and experienced chefs.
Here’s my affiliate link to Perfect Flavors where you can order it on Amazon. Simply click on the photo below. Enjoy!Print
One of my favorite outings is going to the farmers markets to see all the different varieties of vegetables that aren’t available in the supermarket. When I saw carrots in a multicolored bunch, I bought them right away, knowing how beautiful my recipe will look.
- FOR THE CARROTS
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon paprika
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1 pound rainbow carrots, sliced in half lengthwise
- FOR THE HARISSA DRESSING
- 1 teaspoon silan (date honey)
- 1 Tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- 2 Tablespoons water
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper; set aside.
- In a medium bowl, mix together spices, oil, and carrots; toss well to coat carrots.
- Place carrots on prepared baking sheets. Roast for 20 minutes.
- Prepare the harissa dressing: In a small bowl, mix together the dressing ingredients.
- Pour dressing over carrots right before serving.
- If you don’t have rainbow carrots, this recipe is delicious with any carrot variety.
- Serving Size: 6
Do you have Perfect Flavors? What is your favorite recipe?? Let us know in the comments below!
Judith Imergoot Ginsberg says
The entire book is so beautifully done. Not complicated recipes and the pictures are mouth watering.
My favorite recipe so far has been the Spatchcock Citrus Chicken.
Sharon Matten says
Thanks for you comment Judith. I couldn’t agree more!