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June 23, 2015

The New Classics Cookbook

Celia Sin-Tien Cheng

As we head into summer, I’m actively looking through new cookbooks for hot weather and picnic food ideas. Saveur’s “The New Classics Cookbook” is a great reference with more than 1,000 recipes. “The New Classics” reflects today’s global palate, incorporating not just American and Continental recipes but also evergreen favorites from the Middle East, Asia and Southeast Asia, from German potato salad and Hungarian goulash to Thai red curry with roasted duck, Korean bibimbap and Hawaiian poke. I grew up eating German potato salad in Hawaii (Delicatessen, which no longer exists), believe it or not, as well as baked clams casino in Taiwan at The Yuan Shan Club of Taipei, so these are two super-easy and delicious recipes I’d like to share with you -- great for summer picnics or barbecue accompaniments!

German Potato Salad

Serves 4-6

INGREDIENTS

6–8 medium waxy potatoes
Kosher salt and freshly ground black pepper
12 thick slices bacon
1 large yellow onion, thinly sliced
6 tbsp. white wine vinegar
¼ cup chopped fresh flat-leaf parsley

DIRECTIONS

Put potatoes in a 6-qt. pot and cover with salted water by 2″. Bring to a boil over medium-high heat, reduce to medium, and gently boil until just tender, about 12 minutes.
Meanwhile, cook bacon in a large skillet over medium heat until crisp, 10–15 minutes. Drain on paper towels, setting skillet with rendered fat aside. Crumble bacon into large pieces.
Drain potatoes and transfer to a large warm serving bowl and add bacon and onions. Return skillet with bacon fat to medium-high heat until hot. Carefully add vinegar and salt and pepper to taste. Pour hot dressing over potato mixture and toss well. Garnish with parsley. Serve warm.

Cooking