World Central Kitchen’s First Cookbook

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Chef Brooke Williamson's nourishing farro salad made with carrots and carrot juice.
Chef Brooke Williamson’s nourishing farro salad made with carrots and carrot juice.

It’s a good bet that following any disaster around the world no matter how far-flung, those jumping into action immediately after first responders are the chefs and volunteers of World Central Kitchen.

This global nonprofit was founded in 2010 by renowned Chef Jose Andres, who has a roster of restaurants around the United States.

After jumping into action to cook in Haiti after a devastating earthquake, he got the idea to create the organization. Since then, WCK has mobilized to serve more than 300 million meals worldwide.

Andres never expected that people would want recipes for the food served under those circumstances, he writes. But plenty did.

That’s what prompted “The World Central Kitchen Cookbook” (Clarkson Potter), of which I received a review copy. It was written by Andres and World Central Kitchen; with Sam Chapple-Sokol, editorial director of the Jose Andres Group.

All proceeds from the sale of the book will be donated to WCK’s emergency efforts.

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“Under the Tuscan Sun” Olive Oil

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Extra-virgin olive oil from trees growing on the estate made famous in the best-selling "Under the Tuscan Sun.''
Extra-virgin olive oil from trees growing on the estate made famous in the best-selling “Under the Tuscan Sun.”

If you fell under the romantic spell of the memoir, “Under the Tuscan Sun” you’re sure to appreciate a chance to enjoy your very own taste of sorts of that escape-to-Italy life that author Frances Mayes wrote so lovingly about.

The book chronicled Mayes’ fraught escapades in restoring a Tuscan countryside home known as Bramasole that had been abandoned for 30 years.

In addition to renovating the house to new glory, she and her husband Edward Mayes also brought back to health the property’s olive trees.

Each October, the olives from these centuries’ old trees are pressed for olio nuovo, new oil with the freshest taste that’s meant to be used immediately.

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Palo Alto’s Meyhouse Is A Must-Visit

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Delicate, tender Turkish dumplings are just one of the winning dishes you'll find at the new Meyhouse in Palo Alto.
Delicate, tender Turkish dumplings are just one of the winning dishes you’ll find at the new Meyhouse in Palo Alto.

Executive Chef-Partner Omer Artun of Meyhouse describes his recently opened downtown Palo Alto restaurant as an homage to the “meyhane” in his native Turkey, a casual-type restaurant and bar where it’s not uncommon for patrons to arrive at 5 p.m. to drink and savor small plates, drink some more, eat again, and not leave until 11 p.m.

After being invited in as a guest a couple weeks ago, I can easily get on board with that kind of schedule.

That’s because the food at this restaurant is as exuberant as it gets. So much so, that you won’t want to get up from the table.

If you’re the type of person who likes to graze on a wide variety of small dishes, this is the place for you because one could easily make a meal out of the assorted hot and cold meze alone. But do yourself a favor, and don’t neglect the mains, desserts, or the outrageously good, warm sesame bread that’s crisp, airy, and chewy in various parts — like a great pizza.

I’m not the only one who was smitten at first taste here. At least two other chefs whom I know, who have no connection to this restaurant, came away raving about the place on first visit.

The bustling dining room.
The bustling dining room.

A sister-locale that’s much larger and upscale looking than its original Sunnyvale outpost, Meyhouse Palo Alto opened in the former Dan Gordon’s that was previously the original Gordon Biersch.

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The Delight of Cherry Spumoni

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Cherry spumoni -- a celebration of almonds, chocolate, and glace cherries.
Cherry spumoni — a celebration of almonds, chocolate, and glace cherries.

It’s been ages since I last dined at an old-school Italian restaurant, the kind that sets down a brimming relish platter almost before you’ve ordered, and ends the meal sweetly with a frosty goblet of spumoni.

Thought to have originated in Naples, this fanciful creamy dessert can’t help but feel festively nostalgic with its cherry, pistachio, and chocolate or vanilla ice creams all mingling together in one scoop, often with crunchy nuts, bits of dark chocolate, and chewy candied fruit. Talk about an entire party busting out in one spoonful.

So, when I received some samples recently of red candied cherries, otherwise known as glace cherries, from Paradise Fruit Co., I couldn’t help but grow wistful for that classic treat, especially as the holidays approach.

Paradise Fruit Co. candied red cherries.
Paradise Fruit Co. candied red cherries.

Rather than going to all the trouble of making three different flavors of ice cream, I zeroed in on this New York Times recipe for “Cherry Spumoni.”

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Introducing Mamahuhu’s New Frozen Potstickers

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Mamahuhu's frozen potstickers cook up in no time, and are gluten-free.
Mamahuhu’s frozen potstickers cook up in no time, and are gluten-free.

After conquering the worlds of fine-dining with his Michelin-starred San Francisco restaurant Mister Jiu’s, fast-casual with his Mamahuhu eateries in San Francisco and Mill Valley, and cookbooks with his James Beard Award-winning “Mister Jiu’s in Chinatown” (Ten Speed Press, 2021), written with co-author Tienlon Ho, where does Chef Brandon Jew aim his sights next?

Frozen potstickers.

Yes, the James Beard Award-winning “Best Chef in California” in 2022 has just introduced a line of frozen potstickers with his Mamahuhu co-founders, Anmao Sun and Ben Moore.

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