JAMES BEARD AWARD NOMINEE •100 recipes for everyday eating with built-in wow factor, from the Ottolenghi protégé and co-author of Ottolenghi Flavor shaking up the food world. Ixta is an alchemist with flavor. Thrilling recipes full of life and imagination. I can’t wait to cook everything.” —Jessie Ware, singer and host of award-winning podcast Table Manners First, I know that these are not chiles rellenos in the true sense of the dish. They are not filled with traditional ingredients,* and they are not battered and deep-fried. They are, however, inspired by chiles rellenos (one of my favorite dishes of all time) and they are also, quite literally, chiles rellenos—stuffed (chile) peppers.**

Mezcla, meaning ‘mixture’ in Spanish, is a celebration of fusion food and represents a journey through author Ixta Belfrage’s childhood experiences of Italy, Brazil and Mexico. You may recognise Ixta as the co-author of Flavour alongside benevolent culinary overlord Yotam Ottolenghi. 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 Times As a final note, we did not test or include cookbooks from recipes writers who work with New York Times Cooking or New York Times Food to avoid any conflict of interest. But we have highlighted the work of these writers below. Books From Our New York Times Cooking Family verifyErrors }}{{ message }}{{ /verifyErrors }}{{ First make sure to soak the rice for at least 2 hours, or overnight. When you’re ready to start cooking, turn the oven broiler to the highest setting. Ixta’s journey—including her well-traveled life, her family experiences, and her writing and recipe-creating universe—is artfully represented in this book with lovely and interesting stories and absolutely terrific food. Fun and mesmerizing, it’s a book filled with not only great recipes but also is a true joy to read.” —David Kinch, chef of Manresa and author of At Home in the Kitchen The 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!

My story begins halfway up a mountain in Tuscany. When I was young, my father’s job was cultivating relationships with Italian wine producers, and so we moved to Tuscany when I was three. Broil for 7–9 minutes near the top of the oven, until the cheese is bubbling and browned in patches. Set aside to cool for a few minutes (but not for too long, as the melted cheese will begin to harden). Ixta is what we all long for in a cook. Innovative, passionate, exciting and accessible.' Andi Oliver One-in-a-million creativity, Ixta's food is simply outstanding!” —Yotam Ottolenghi, chef and New York Times bestselling author of Ottolenghi Flavor This might seem irrelevant, but the fact that my grandfather was deported from the US led him to settle in Mexico, where he spent twenty-eight years of his life in a beautiful house in Cuernavaca, just outside Mexico City. Along with his wife, Mary, he ran this as a halfway house for political refugees, a halfway house where my mother and her family would find safety in ’66, having fled from the Brazilian right-wing military regime.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

Ixta is an alchemist with flavour. Thrilling recipes full of life and imagination. I can't wait to cook everything.' Jessie Ware It must be noted as the Belfrage does in the foreword, that fusion food comes with baggage. Despite all cuisine in some way being a result of thousands of years of migration, invasion, trade routes and cultural exchange, there are legitimate concerns around appropriation and the dilution of tradition. Ready, Set, Cook: How to Make Good Food With What’s On Hand (No Fancy Skills, Fancy Equipment or Fancy Budget Required)” (Simon & Schuster) by Dawn PerryWe lived in the old servant quarters of a beautiful fifteenth-century villa, surrounded by rolling Tuscan hills, vineyards, and olive groves as far as the eye could see. My sister and I spent our days roaming the countryside with our dog, Giacomino, and life was pretty damn good.