Canal House Cooking Volume N° 6 - The Grocery Store

An Enlarged Heart, the exquisitely written prose debut from prize-winning poet Cynthia Zarin, is a poignantly understated exploration of the author’s experiences with love, work, and the surprise of time’s passage. In these intertwined episodes from her New York world and beyond, she charts the shifting and complicated parameters of contemporary life and family in writing that feels nearly fictional in its richness of scene, dialogue, and mood. The writer herself is the marvelously rueful character at the center of these tales, at first a bewildered young woman, navigating the terrain of new jobs and borrowed apartments and the rapidly fading New York of people like Mr. Ferri, the Upper East Side tailor (“a wren of a man with pins flashing in his teeth”). By the end, whether Zarin is writing about vanished restaurants, her decades-long love affair with her collection of coats, a newlywed journey to Italy, a child’s illness, Mary McCarthy’s file cabinet, or the inner life of the New Yorker staff she knew as a young woman, this history of the heart shows us how persistent the past is in returning to us with entirely new lessons, and that there are some truths not even a tailor can alter.

Aarón Sánchez’s passion for food has placed him among the country’s leading contemporary Latin chefs. He has earned a premiere spot in the world of culinaria, introducing an enthusiastic national audience to his technique and creativity with modern interpretations of classic Latin cuisine. In Simple Food, Big Flavor, rather than over-whelming readers with complex, intimidating dishes, he starts small, showing how one simple but fabulous “base” recipe can become many fantastic dishes. Take Garlic-Chipotle Love, a blend of roasted garlic, canned chipotles in adobo, cilantro, and lime zest that keeps in the fridge for weeks or in the freezer for months. Once you make it, you’re just a few steps away from delicious dishes like Chipotle-Garlic Mashed Potatoes, Bean and Butternut Squash Picadillo, and Mussels with Beer and Garlic-Chipotle Love.

And that’s just the beginning. Sánchez features fifteen of these flavor base recipes, including Roasted Tomato Salsa, Cilantro-Cotija Pesto, and homemade Dulce de Leche. He even shares his plan of attack for making the perfect mole and how to team it up with roasted Cornish game hens, turkey enchiladas, and the ultimate crowd pleaser, braised beef short ribs. He then provides detailed yet easy tips for applying each sauce to everyday meals, whether you spread it on hamburgers, turn it into a marinade for easy grilled chicken, or stir in a little oil and lime for salad dressing with a kick.