MEZCLA: Recipes to Excite

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We 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. We are in safe hands here though. Mezcla presents distinctive takes on recipes that feel familiar and new at the same time while still respecting the traditions from which they derive. It is a mezcla of playful, personal and imaginative cookery with recipes and inventiveness that you won’t find anywhere else. What’s it about? Having spent her youth absorbing the diverse culinary traditions of Italy, Mexico, and Brazil, Ixta Belfrage’s style of cooking has always been defined by her inventive ingredient combinations and her bold approach to flavour fusions. In MEZCLA, her first solo cookbook, she draws on her many influences to create a truly exciting and unique set of recipes. The Spanish word mezcla translates as mix, blend, or fusion, and that’s exactly what this book is; expect classic Italian dishes infused with vibrant Mexican flavours, traditional Mediterranean ingredients sitting side-by-side with Brazilian spices, and thoroughly idiosyncratic twists on familiar favourites. 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 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!

Ixta is what we all long for in a cook—innovative, passionate, exciting, and accessible.” —Andi Oliver, London-based chef and TV hostIxta’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 Two testers reviewed every book we considered this year. They were asked to read the books cover-to-cover and to choose three to four recipes to try (like any home cook would!). Testers were asked to consider how easy it was to find ingredients and to cook the recipes exactly as written, assessing whether the recipes not only worked but lived up to their expectations as well. Finally, we asked our testers to give us a final impression of the book: How likely were they to recommend it to a friend or family member? Did it open their eyes to a way of cooking they hadn’t considered before or introduce them to a new spin on an old favorite? And most important, would they cook from it again? If both testers gave the cookbook a thumbs up, it landed on this list. 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).

Within the context of this book, it’s about mixing flavors and ingredients, but it also goes beyond that. It’s about how my mixed heritage and upbringing have shaped the person that I am and, ultimately, the way that I cook. 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. 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.

One-in-a-million creativity, Ixta's food is simply outstanding!” —Yotam Ottolenghi, chef and New York Times bestselling author of Ottolenghi Flavor