RIPE!

Ah, what can I say about Cheryl Sternman Rule’s gorgeous cookbook: RIPE. It is a stunning book with pictures so alluring that you feel like you want to eat the page. Think I am exaggerating? Think again — take a look at the photos here. It has over a 100 photos and 75 recipes. You can buy the book here. The book is arranged in a very different way  — by color… so you can pick what fits your mood and your desire for the day!! In particular, the recipes that caught my eye: Pomegranate Clove Thumbprint Cookies  and Maple Pomelo Parfaits.. easy to make, lovely to look at and great to eat!

Spiced Caramelized Yam Wedges

Photo of dish here and book cover © 2012 by Paulette Phlipot. Recipes reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.

These yams develop an almost chewy crust from an hour long stay in the oven. Don’t pull them out earlier.

SERVES 4

3?4 teaspoon kosher salt

1?4 teaspoon freshly ground black pepper

1?4 teaspoon ancho chile powder

1?8 teaspoon cayenne pepper (for a subtle heat), or slightly more, to taste

1 teaspoon dark brown sugar

2 medium yams (1 pound, or 454g, each), peeled and sliced into 1/2- inch-thick (1.25cm) half-circles

1 tablespoon olive oil

Preheat the oven to 400°F (200°C). In a small bowl, mix the salt, black pepper, chile powder, cayenne, and brown sugar.

Mound the yams on a rimmed baking sheet. Add the oil and spice mix. Mix thoroughly, making sure to coat every piece. Spread into a single layer with room between each piece.

Roast in the center of the oven for 1 hour, turning the pieces halfway through, until a dark crust forms on both sides, Let stand 5 minutes before serving.

Tip: For best results, do not line your sheet pan, and choose yams that are an even thickness from end to end.