MEZCLA: Recipes to Excite

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Ixta is what we all long for in a cook. Innovative, passionate, exciting and accessible.' Andi Oliver

Ixta is an alchemist with flavour. Thrilling recipes full of life and imagination. I can't wait to cook everything.' Jessie Ware

Ixta Belfrage is a talented chef bringing something new to the table, literally.After five years of honing her abilities in the Ottolenghi Test Kitchen and co-authoring the bestselling Ottolenghi FLAVOUR,Ixta’s first solo cookbook is an exciting and personal delve into her culinary history and food influences. Ixta has spent her life exploring and enjoying food in Italy, Mexico and Brazil, so it’s no surprise that MEZCLAis a fusion of different cultures and food traditions. MEZCLAtranslates to mix Spanish, and every dish lives up to this definition, bringing aspects of traditional dishes into something new and exciting. Waffles and Mochi: Get Cooking! Learn to Cook Tomato Candy Pasta, Gratitouille and Other Tasty Recipes: A Kids Cookbook” (Clarkson Potter) by Yewande Komolafe with a foreword by Michelle Obama And while, as mentioned, it’s Belfrage's first solo title, she co-authored Flavour along with the great Ottolenghi and is at her most contagiously confident with big, bold bright flavours. Some recipes, to be sure, include ingredients you might not have in your kitchen cupboards already, but there’s generous room for manoeuvre and plenty of recipes that provide adventure more accessibly. I’ve been cooking from this book all through September and it’s still bristling with post-it notes for recipes I haven’t yet tried, but really, really want to. I love it as much as “Fire Islands” by Eleanor Ford and that’s high praise from me.

A deep dive into the world of grains, a collection of new cookie classics, unforgettable recipes from Shanghai and more, as tested by New York Times Cooking and the Food desk. By The New York TimesThe recipe I’ve chosen is the rapturous (and vegan-friendly) Tomato Salad with Tahini Ginger Sauce, Chilli Oil and Crumpet Croutons. And yes, I did say Crumpet Croutons! verifyErrors }}{{ message }}{{ /verifyErrors }}{{ When I meet Ixta Belfrage on a fall morning in East London, the vibrant pink beret she’s wearing is the exact hue used in the cover design for her hit cookbook, Mezcla , recently released in the U.S. “Oh no!” she laughs. “It’s a total coincidence, I promise.” Whether accident or design, however, it does feel appropriate given Belfrage’s unique style of cooking, in which the rich, considered color palettes are almost as exciting and varied as her flavors.