Finding new and healthy twists is the ticket for Pamela Salzman’s latest cookbook, Kitchen Matters. Nachos? She offers Greek nachos made with pita chips, cucumbers, cherry tomatoes, feta, Kalamata olives, tzatziki and humus. Or how about Brussels sprouts and quinoa hash? Plant-based foods are at the forefront, but she’s not vegetarian and includes a half-dozen recipes, each for chicken and fish, along with balsamic herb flank steak and slow-cooked Italian pot roast. Many useful tips are included, including an answer to the pressing question: “What about a red dot on the egg yolk or whites?” It’s nothing to worry about, Salzman says.
