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.


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.

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  1. This qualifies as a ‘genius’ recipe.. in that category that is so elegantly simple & yet unforgettably delicious!

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