Three More Big Bites

After reading through the final draft of Suzanne Goin’s  soon-to-be-published AOC cookbook, I felt a) starving and b) inspired to cook EVERY delicious recipe in it. I would scroll through it over and over again reading through the recipes obsessing and thinking, “That one sounds good….oh that sounds so good too. Wait, actually I think I have to make that one first.”

Like Sunday Suppers at Lucques, Suzanne’s AOC cookbook is conveniently divided up into seasons which helped me narrow down my culinary indecision to fall and winter recipes, recipes for which I knew I could find ingredients at the weekly farmer’s market. And as much as I wanted to make EVERYTHING all at once and eat it immediately, I couldn’t stop thinking about this one black cod recipe that involved Suzanne’s favorite of squashes, kabocha, golden raisins, and something called Pedro Ximenez, which she describes as “one of…

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