Stories about food and women

 Women food writers

Many men love to cook and are well represented in professional kitchens, but for centuries the everyday task of feeding the family has predominantly rested on the shoulders of women. They are the ones who toiled, day in and day out, often in difficult circumstances, to make sure that everyone was fed. Many of us learned to cook at our mother's or grandmother's elbow, learning not only how to prepare food but also sharing in an important cultural experience that has been handed down generation after generation. 

The contributions of women have frequently been overlooked because they tend to occur behind the scenes. This is an excellent day to remember women, both famous and ordinary, who have influenced the culinary world at large or have passed on family recipes to the next generation. Indexed blog The Kitchn is celebrating women today by featuring the site's favorite stories about women and food. The stories aren't just ones that have appeared on The Kitchn's website, they include writing from other sites as well. There is even a video, titled "Grandma Knows Best: A 100-Year-Old Offers Her Best Cooking Tips". Other stories discuss memories of mothers in the kitchen and tales of women in the restaurant industry. 

Many of our favorite food writers are women, and we celebrate them today as well. M.F.K. Fisher, Jane Grigson, Elizabeth David, Ruth Reichl, Alice Waters, and many more have shaped the way we cook and think about food and eating. Jenny recently featured a tribute to Edna Lewis, another influential woman in food. And we would be remiss not to mention the enormous impact of Julia Child, who inspired an entire genre of television cooking shows. If you have read any great stories about women and food recently, please share a link below. 

Featured Cookbooks & Recipes

Did you know adding online recipes to your EYB Bookshelf is a really great way to build your personal recipe collection?  You can do this even if you have a free membership! 

Try it out now and see how easy it is. Browse the recipes below, choose one that appeals, click on the link, and add it to your Bookshelf. (Make sure that you are signed in first.)

All the recipes we feature in these weekly round-ups have online links so you can add any of them to your Bookshelf.

Happy cooking and baking everyone!


From blogs:

Banana Upside Down Cake from David Lebovitz



From AUS/NZ books:

10 recipes from Life in Balance: A Fresher Approach to Eating by Donna Hay



From UK books:

10 recipes from Super Food Family Classics by Jamie Oliver



From Canadian books:

10 recipes from The Baker in Me by Daphna Rabinovitch, indexed by an EYB member



From US books:

10 recipes from Appetites: A Cookbook by Anthony Bourdain


10 recipes from Poole's: Recipes and Stories from a Modern Diner by Ashley Christensen

10 recipes from Mozza at Home: More Than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining by Nancy Silverton with Carolynn Carreño


10 recipes from Sweet and Vicious: Baking with Attitude by Libbie Summers, indexed by an EYB member


10 recipes from The Sprinkles Baking Book: 100 Secret Recipes from Candace's Kitchen by Candace Nelson


2 recipes from European Cookies for Every Occasion by Krisztina Maksai, indexed by an EYB member


3 recipes from Scandinavian Classic Baking by Pat Sinclair, indexed by an EYB member


3 recipes from Short Stack Vol 11: Apples by Andrea Albin


4 recipes from Short Stack Vol 23: Tahini by Adeena Sussman


Why cookbooks still matter (plus a giveaway)


When you're planning what to cook for dinner, you might begin your search for the perfect dish on the internet (hopefully using EYB!) instead of your bookshelf. With the ever-increasing volume of quality online recipes, your search might end on the internet too. Yet even though you may reach for your cookbooks less frequently, they remain important, says Julie Thomson of The Huffington Post.

Thomson likens printed cookbooks to radio: even though the new technology of television surpassed the older technology, radio didn't become obsolete.  In the world of cookbooks, the internet hasn't banished cookbooks, it has even made them better, Thomson argues. They've had to improve to remain relevant, adding more value in the form of stunning photographs, engaging storytelling, and in-depth instruction.

Francis Lam, an award-winning food writer and editor at publishing house Clarkson Potter, explains it this way: "A modern way to think of cookbooks - and this is the way I tend to think of them - is to think of them as a book. A book you'll want to read; a book that has a story; a book that might evoke emotion in you; or that might provoke you; or that might challenge you..."

Recent books that echo the thoughts of Lam and others quoted in the article include Ronni Lundy's Victuals and Tacos: Recipes and Provocations by Alex Stupak and Jordana Rothman. There are hundreds of books published each year that fit this mold; many of which end up on EYB Member Bookshelves. 2017 is shaping up to be another great year in the cookbook world and I can't wait to see what inspires me this year. My cookbook collection will definitely expand; I'm already eyeing books by David Tanis, Michael Solomonov, Stella Parks, and others.

To make it a little easier to add to your cookbook collection, The Cookbook Junkies has a giveaway (US & Canada) for four $25.00 gift cards to The contest celebrates The Cookbook Junkies Facebook group hitting 41,000 members! Enter for your chance to add to your collection guilt-free. Which books are on your radar?

Taco Tuesday (and Wednesday and Thursday...)

 Bobby Flays red chile tacos

Do you love tacos enough to eat them every day for a year? Food critic Mike Sutter does. For a series he's writing for the San Antonio Express-News, Sutter plans on eating tacos every day in 2017. There's no doubt he can pull off this feat - he did it before, in 2015, when he worked in Austin, Texas.

The project is dubbed, appropriately enough, "365 days of Tacos." Sutter will eat at a different taco stand every day and report his findings. Based on his previous experience, he'll eat over 1,600 tacos by the time he's finished. Although Sutter struggled to find 365 taco stands/taquerias in Austin, he had trouble getting the list down to that number in San Antonio, which has a taco culture that goes back several decades.

If you think that eating tacos every day would result in significant weight gain, you may be surprised at Sutter's previous experience. He said that when he first did the experiment, he lost 10 pounds. He attributes this to the fact that tacos contain a lot of protein, and use fresh, natural ingredients instead of highly processed ones. Sutter believes that tacos from small mom-and-pop eateries are quite healthy. "It was small-plate, farm-to-table before that was a popular thing in food," he notes.

Photo of Bobby Flay's red chile short rib tacos from Food Network Magazine

Cookbook Giveaway - Recipe Revival

Recipe Revival: Southern Classics Reinvented for Modern Cooks by the Editors of Southern Living Magazine shares home-spun recipes with a nod toward tradition updated for today's cook.

You can find out more about this beautiful title filled with photographs at our review and recipe post.

We are pleased to offer three copies of Recipe Revival to our EYB Members in the U.S. One of the entry options is to answer the following question in the comments section of this blog post:

What is your favorite Southern-style dish to make or enjoy?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. If you are not already a Member, you can join at no cost. The contest ends at midnight on February 21st, 2017. 

Be sure to check your email spam folders for email notifications or check back on this post on the 21st for the names of the winners.


Recipe Revival Southern Classics Reinvented for Modern Cooks

Recipe Revival: Southern Classics Reinvented for Modern Cooks by the Editors of Southern Living Magazine is a beautiful book with gorgeous photographs and home-spun recipes that will make your mouth water (and I write that phrase disliking the words "mouth water"). 
For five decades, Southern Living has been the authority on Southern food and cooking being anchored by contributions from readers who not only share their family favorites but also memories that these dishes invoke.

Now, in Recipe Revival, they revisit many of those time-tested recipes with over 200 recipes encompassing breakfast and brunch, lunchtime, cocktails, sideboard, dinner and desserts. The revival stems from a new generation of today's Southern cooks who have become inventive with the way Southern ingredients are used.
Recipes share a side bar that contains either a "Flashback" detailing the dishes' history or a "Fresh Take" which gives you an update of a classic recipe such as giving candied pecans a facelift with the addition of rosemary. Timelines are also scattered throughout the book showing how a recipe transformed over the decades as well as variations and notes on Southern hospitality.  I particularly enjoy the "Way we Dined" listings in each section that present a theme and a list of recipes for that particular decade.  For instance - a 1980s cocktail party or a 1960s Leisurely Brunch menu is given along with the recipes. 
The vast majority of the recipes are made from scratch with only a very few listing a refrigerated pie crust or a can of cream of chicken soup in the ingredients (such as the recipe we are sharing today). With those recipes, you can sub out a homemade crust - there are recipes in the book for various types of pastry crust - or make your own version of cream of chicken soup. Recipe Revival isn't an old-school community type book that calls for repeated processed ingredients - it is pure comfort food from scratch with few exceptions.
Courtesy of Oxmoor House and Time Inc. we are sharing a recipe for King Ranch Chicken and direct you to our contest page for a chance at one of three copies being given away to our U.S. members.

King Ranch Chicken (1960s) 
Texans claim bragging rights for King Ranch Chicken, but its tortilla-layered origins are unclear. The legendary King Ranch politely declines ownership. Whether it's a riff on chilaquiles or an indulgent chile con queso twist on chicken à la king, one thing's for certain-it's one of the few casseroles whose mainstream popularity transcends both age and gender.
Serves 6   Hands-on 15 minutes   Total 1 hour 35 minutes

1 (3-pound) whole chicken, cut up
1 medium onion, sliced 
1 celery rib, cut into 3-inch pieces 
2 1⁄2 teaspoons table salt 
1 (10 3⁄4-ounce) can cream of  chicken soup 
1 (10-ounce) can diced tomatoes with green chiles 
8 (6-inch) fajita-size flour tortillas, cut into 2-inch strips 
2 cups (8 ounces) grated sharp Cheddar cheese 
1. Preheat the oven to 350°F. Lightly grease a 2-quart baking dish. Place the chicken, onion, celery, and salt in a large saucepan with water to cover. Bring to a boil; cover, reduce heat to medium, and cook 30 minutes or until the chicken is done. Remove the chicken, reserving the broth. Discard the skin and bones, and cut the chicken into cubes. 

2. Pour 1 cup reserved broth through a fine wire-mesh strainer into a saucepan, discarding solids. Stir in the cream of chicken soup and tomatoes. (Discard remaining broth.)

3. Cook the broth mixture over medium-high until thoroughly heated.

4. Layer equal amounts of the tortilla strips, cubed chicken, broth mixture, and Cheddar cheese in the prepared baking dish, repeating the layers until all ingredients are used. 

5. Bake at 350°F for 40 minutes.
Excerpted from Recipe Revival: Southern Classics Reinvented for Modern Cooks by the Editors of Southern Living.

Eat peppers and live longer?

salsa de arbol

If you are a fan of spicy foods, you're going to like the findings of a recent study conducted by researchers at the University of Vermont. The study found a reduction in mortality for those who consumed hot red chili peppers, especially for deaths due to heart attack or stroke.

Researchers used data from more than 16,000 people in the US, covering a span of 23 years. Although there is a correlation between eating peppers and living longer, the mechanism by which this occurs remains a mystery. One theory is that Transient Receptor Potential channels, which are the primary receptors for capsaicin, play a role, but much more remains to be learned.

In the meantime, it might not hurt to add some spice to your diet. The EYB Library is chock full of ideas for using hot chili peppers, including the Salsa de arbol from Martha Stewart Living Magazine pictured above, plus over 6,300 other online recipes that include red chiles. 

January Cookbook Giveaway Roundup

This updated post will provide you with a full breakdown of all our current promotions. Links for the articles, recipes and giveaway posts for each title are shared. If you enter our giveaways, please be sure to check your spam or promotion folders for email notifications - or add jenny at eatyourbooks dot com to your filters. Also, you can check the giveaway post itself on the day of, or soon after, for a listing of the winners names. You have three days to respond and I want to be sure you receive the notifications.  

If you are interested in buying any books (or any items from our affiliates), using the BUY BOOK button for your purchases helps support our indexing efforts.

Christine's weekly posts on Fridays keep you up-to-date on all the recipes and happenings here on EYB and Darcie's daily posts keeps us current with food, cooking and book trends - so be sure to catch those. Our home page provides links to our forums, categories of posts, author and cooking school events and so much more. My posts focus on cookbook promotions, reviews and cookbook news. If there is anything else you would enjoy seeing, please leave a comment here. 

I am also working on building an Instagram following for us. More will be coming on that later. Our other social channels can be found at Facebook, TwitterGoogle + and Pinterest. Following us on those outlets is not only appreciated, but will ensure that you don't miss out on book news, giveaways,and reviews. We always appreciate your sharing our posts so that we can continue to grow our cookbook loving community.

Now for a list of our current promotions: 

Homestead Kitchen: Stories and Recipes from Our Hearth to Yours the debut title from Eve and Eivin Kilcher, is the back-to-nature lover's dream. Beautiful photographs, recipes made with fresh produce, wholesome ingredients along with homesteading tips and stories - make this an all-around great read. You can find out more about this title and try two recipes over at our review post. Our contest post is open for US members until midnight January 18th, 2017. NOW EXPIRED



The Taste of Egypt: Home Cooking from the Middle East by Dyna Eldaief is open worldwide until January 31st, 2017. Be sure to enter our giveaway and read the author interview which shares insight into Dyna's background and upcoming plans for a second book.



Italian Street Food: Recipes from Italy's Bars and Hidden Laneways by Paola Bacchia's giveaway is open until February 5th, 2017 for U.S., U.K. and Australian members. Be sure to check out my review the recipe post. This book is beautiful and an interesting look at the street food scene in Italy.


Modern Pressure Cooking: More Than 100 Incredible Recipes and Time-Saving Techniques to Master Your Pressure Cooker by Bren Herrera is available to U.S. and Canada members along with one winner receiving the grand prize of an Instant Pot with the cookbook! Check out my review and recipe post. This giveaway is open until February 7th, 2017.


Butter Celebrates!: Delicious Recipes for Special Occasions by Rosie Daykin's contest is open until February 9th to US members. Be sure to check out my review and recipe post. This is a charming book that every baker would love to have on their shelves. (Both Rosie's books are!)



The contest for Mad Genius Tips: Over 90 Expert Hacks and 100 Delicious Recipes by Justin Chapple and Editors of Food & Wine is open to US members until February 12th. The recipe and review post shares a tutorial on how to core zucchini and then use that zucchini for Sesame Zucchini. 



The Whole30: The 30-Day Guide to Total Health and Food Freedom by Dallas Hartwig and Melissa Hartwig started the Whole30 sensation.  Food Freedom Forever: Letting Go of Bad Habits, Guilt, and Anxiety Around Food from Melissa Hartwig serves as a reinforcement of the program with strategies for success. And the most current addition to the Whole30 family is The Whole30 Cookbook: 150 Delicious and Totally Compliant Recipes to Help You Succeed with the Whole30 and Beyond also by Melissa Hartwig brings it all together with great recipes, the Whole30 basics as well as tips and variations to keep the program fun. For more information on these titles and a recipe to try from The Whole30 Cookbook, please see the review and recipe post. Two sets of these three titles are up for grabs for our members in the U.S. until February 15th.

The Del Posto Cookbook by Mark Ladner is a book focusing on the dishes and experience of dining at the Michelin star NYC hotspot. Two copies of this title are avaiable for U.S. members in our contest. Please be sure to check out my review and recipe post for more information on this book. This giveaway is open until February 18th.

Thanks for your support. More giveaways are coming soon as well as the January cookbook roundup. With our growing community, I hope providing this roundup post every month will make sure everyone stays on top of the giveaways and the information available here at Eat Your Books. 
Take a quick tour of Eat Your Books and if you wish to join you can sign up today! 

Famous chefs criticize competition cooking shows

 Jacques Pepin and Alice Waters books

For many years, chef competition programs like Bravo TV's 'Top Chef' and the Food Network's 'Chopped' have been highly popular with food lovers. Some food media experts credit this show and others like it for reinvigorating interest in home cooking. But a few people don't think that the program is doing cooking any favors. Culinary icons Alice Waters and Jacques Pépin recently critized some of these shows at a Television Critics Association press tour stop.

The chefs feels that the shows promote the worst of the U.S. "fast food culture". Says Pépin, "It's a disservice very often because this is not what's cooking is all about. That kind of confrontation that you have there is not really how you learn to cook. Or how you understand food." Waters agrees, saying that cooking is "never about competition. It's about the pleasure of dealing with real food."

Waters admits, however, that the country is in the midst of a food revolution, and the public is ready to "start learning how to cook." One could argue that part of this readiness is due to the popularity of cooking shows like Top Chef and Chopped. But on the flip side, some studies show that people who watch reality cooking programs actually cook less, and are less healthy.

What's your take on these competition shows? Do they encourage interest in cooking, make us hungry and therefore eat too much, or a little of both? 

Update: Pepin clarified his remarks in a Facebook post to Tom Colicchio:

"A couple of articles that came out recently that were not quite accurate. Below is the note I wrote to Tom Colicchio and I trust this settles the matter. -JP

Dear Tom
I was at a PBS convention in Pasadena over the weekend and was quoted as criticizing the reality food shows and they mentioned Top Chef. I criticized shows where the chef insults and yells at the cooks and the cooks are fighting between themselves as not being conducive to learning and good cooking and I still stand by that. That certainly did not include Top Chef. I have been privileged to be part of it several times, I enjoyed it and I have great respect for you as a chef. I am writing a clarification on my Facebook Page.
Hope all is well with you and your family. See you soon.


The Del Posto Cookbook - Mark Ladner

The Del Posto Cookbook by Mark Ladner and Michael R. Wilson brings Michelin star dishes from the Manhattan restaurant to our table in this new title. The beautifully written recipes were tested for the home kitchen and this book also shares well-researched information on which ingredients make a dish extraordinary. Since I will unlikely be able to eat at Del Posto, I particularly loved the pages dedicated to the restaurant, staff and the whole fine-dining experience.

The Del Posto Cookbook delivers upscale Italian dishes where even the more basic dishes such as Potato Chip Salad or Fried Calamari are elevated. The photographs have a retro feel but definitey reflect the experience of dining at this high-end establishment. This is a must have book for any lover of Italian cuisine with recipes for Emilia-Style Pork with Proscuitto, Parmigiano, and Balsamic, Agnolotti Cacio E Pepe and the Dolci chapter - desserts are stunning. As always, a full index of recipes is available here at Eat Your Books.

This Sunday, I braved the Timpano Alla Mancuso from Del Posto. I wanted to try something more complicated than the two recipes we are sharing today. I had battled a timpano before but nothing as elaborate as this show stopper of a dish.

This recipe is an all day affair - my son, my husband and our friend who was over to watch football - all raved about this dish - the men had three large servings - they loved the six different meats as well as multiple cheese combinations.

I am one of those people, who after cooking a dish literally all day - could care less about eating it. I had a few bites and I thought it was good - I think I was resentful with it for taking up my day but then again great things take time. The photo on the left is Grandma's Gravy and the photo to the right shows the timpano before placing on the pasta cover. I decided to do the torching and ended up sadly burning the top of the pasta dish so no finished photos. This dish is a show stopper and definitely one to make when entertaining a crowd. I'm sure there are shortcuts you could take - buying the pasta, using your favorite jarred sauce - I did it all from scratch - and it was fun during the prep and cooking - I was just worn out by the end from squeezing in work and other duties. A fun project also if you enjoy cooking with other people - I do not. I'm selfish in my kitchen.

The recipe for the 100-Layer Lasagne al Ragù Bolognese is worth the price of the book - and was one recipe that was highly anticipated by those awaiting this release. This dish is on my ever-growing list of recipes to create. New Yorkers have something to look forward to in 2017: Ladner's new venture Pasta Flyer, a quick-service pasta restaurant will open and I hope to visit it when I'm back home.

Special thanks to Grand Central and Chef Ladner for sharing two recipes with our members and for providing two copies of this title for our contest. Be sure to enter this contest on our giveaway page.  


Makes about 28 cookies

½ pound (226 grams) blanched hazelnuts (see note)
3½ large egg whites (105 grams)
1¼ cups (250 grams) sugar
1 teaspoon (4 grams) kosher salt
¼ teaspoon (scant ¾ gram) cinnamon
¼ teaspoon (1.25 milliliters) pure vanilla extract

SPECIAL EQUIPMENT: parchment paper or 2 silicone baking liners (such as Silpat)

Heat the oven to 325ºF (163ºC) with racks in the middle and upper third. Line two baking sheets with parchment paper or silicone baking liners.

Spread the hazelnuts on a rimmed baking sheet. Toast in the oven on the middle rack, stirring twice, until golden, 18 to 20 minutes. Transfer the pan to a wire rack and let the nuts cool completely.

Reduce the oven temperature to 300ºF (149ºC).

In the bowl of a food processor, pulse the cooled nuts to a fine powder (make sure the nuts are completely dry and do not overmix; otherwise, the nuts will become pasty). Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until they are frothy and begin to increase in volume, about 3 minutes. With the machine running, slowly add the sugar, then continue beating for 5 minutes. Increase the speed to high and beat until the mixture becomes thicker and shiny, about 10 minutes. Fold in the powdered hazelnuts, salt, cinnamon, and vanilla.

Drop about 2-tablespoon (20-gram) spoonfuls of batter onto the prepared baking sheets, spacing them at least 2 inches (5 centimeters) apart. Bake, rotating the pans once halfway through, until the cookies are lightly golden and set, 35 to 40 minutes. Transfer the baking sheets to wire racks and let the cookies cool completely. The cookies keep, in an airtight container at room temperature, for up to 2 weeks.

NOTE: If you can't find blanched hazelnuts, you can use the skin-on type: Spread the nuts on a rimmed baking sheet and bake at 325ºF (163ºC) until they are lightly golden and the skins blister, 15 to 20 minutes. Wrap the warm toasted nuts in a clean kitchen towel and rub to remove the loose skins. Don't worry about skin that does not come off. Let cool completely, then transfer the nuts to the food processor and proceed with the recipe.


WARM COTECHINO  with Lentils and Prosecco Zabaglione
Serves 6 to 8


1½ pounds (680 grams) uncooked cotechino sausage (see note)
3½ cups (830 milliliters) chicken broth, preferably homemade
1 (750-milliliter) bottle Prosecco


2 cups (475 milliliters) chicken broth, preferably homemade
1½ cups (235 grams) brown lentils
1 thyme sprig
1 bay leaf
Kosher salt
1 tablespoon plus 2 teaspoons (total 25 milliliters) extra-virgin olive oil
3 tablespoons (30 grams) finely chopped yellow onion
2 tablespoons (15 grams) finely diced carrot
2 tablespoons (15 grams) finely diced celery
2 tablespoons (20 grams)
Dijon mustard
1 tablespoon (14 milliliters) sherry vinegar


½ cup (118 milliliters) Prosecco (reserved from the bottle for the cotechino)
7 large egg yolks (130 grams)
2 tablespoons (30 milliliters) heavy cream
1 tablespoon (12 grams) sugar
Kosher salt 


3 tablespoons (9 grams) finely chopped flat-leaf parsley
3 tablespoons (8 grams) finely chopped chives

For the cotechino: Heat the oven to 300ºF (149ºC). Place the cotechino in a 5- to 6-quart (4.7- to 5.6-liter) Dutch oven or wide heavy saucepan with lid. Add the chicken broth and 1 cup (236 milliliters) water. Measure out and set aside ½ cup (118 milliliters) of the Prosecco for the zabaglione; add the remaining Prosecco to the pot. Over medium-high heat, bring the liquid just to a boil, then cover and transfer to the oven. Braise until an instant-read thermometer inserted into the center of the meat registers 150ºF (65ºC), about 1 hour. Meanwhile, prepare the lentils.

For the lentils: In a medium saucepan, combine 1½ cups (355 milliliters) water with the broth, lentils, thyme, bay leaf, and ½ teaspoon (2 grams) salt. Bring to a simmer and cook, stirring occasionally, until the lentils are just tender, 25 to 30 minutes. Meanwhile, in a small skillet, heat 2 teaspoons (10 milliliters) of the oil over medium-high heat. Add the onion, carrot, celery, and a pinch of salt. Cook, stirring occasionally, until just tender, 1 to 2 minutes. Remove from the heat and set aside.

Reserving the cooking liquid, strain the lentils through a fine-mesh sieve over a bowl; discard the thyme and bay leaf. In a blender, combine 1 cup (150 grams) of the lentils (reserving remaining lentils) with ¾ cup (177 milliliters) of the   cooking liquid, then purée until smooth. Add the mustard and vinegar. With the machine running, drizzle in the remaining 1 tablespoon (15 milliliters) oil. Transfer the mixture to a bowl, then fold in the reserved lentils and the onion mixture. Set aside.

Remove the cooked cotechino from the oven and let stand, uncovered, while you prepare the zabaglione.

For the Prosecco zabaglione: In a small saucepan, boil the ½ cup of Prosecco until reduced by half, about 4 minutes. Transfer to a medium metal bowl and let cool to room temperature.

Fill a medium saucepan with about 2 inches (5 centimeters) of water and bring to a gentle simmer over medium-low heat. Add the egg yolks, cream, sugar, and a pinch of salt to the bowl with the wine. Place the bowl over (but not touching) the simmering water and cook, whisking constantly and vigorously, and clearing the bottom of the bowl so that the eggs do not scramble, until the mixture is thick, foamy, and tripled in volume, 4 to 6 minutes. Remove the bowl from the heat and whisk 30 seconds more.

To serve: In a small skillet, gently heat the lentil purée over medium heat just until warm, adding water as needed to loosen the purée a bit. Fold in the parsley and chives. Spoon the purée onto a serving platter. Spoon the zabaglione over the top. Remove the cotechino from its broth and cut it crosswise into rounds, then arrange on top of the lentils. Spoon about 2 tablespoons (30 milliliters) of the broth over the meat.

NOTE: Italian cotechino sausage can be purchased at Italian gourmet stores and online during the holidays


Excerpted and adapted from the book The Del Posto Cookbook, by Mark Ladner with Michael R. Wilson. © 2016 by Mark R. Radner LLC. Reprinted with permission of Grand Central Life & Style. All rights reserved. 

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