Kismet: Bright, Fresh, Vegetable-Loving Recipes

by Sara Kramer, Sarah Hymanson

Bold Mediterranean flavors and vegetable-centric California cuisine unite in 100+ bright, fresh recipes for everyday meals, from the women chef-owners behind Kismet and Kismet Rotisserie in Los Angeles.
 
Starring more than 100 recipes, Kismet captures the casual, superfresh, vegetable-forward cooking the award-winning Los Angeles restaurants are known for. Thoughtfully adapted for home cooks, recipes like Salty-Sweet Persimmon Salad and Harissa Party Wings are a tantalizing blend of casual California cool and vibrant Mediterranean-inspired flavors.

Host the perfect cocktail hour with the chapter devoted to dips and schmears with variations of labneh, tahini, and zhoug that pair beautifully with Flaky Break (Malawach), plus recipes for Peanut Muhammara and Garlicky Bean Dip. In the Salady chapter, there’s a modern Wedge Salad with Miso-Poppy Dressing, along with an inspired Marinated Feta topped with Dates and Rose Water Onions or with Spice-Roasted Tomatoes and Grapefruit, perfect for a summer picnic. And while vegetables may be the stars of Kismet, recipes such as Blistered Shishitos and Shrimp , Freekeh “Polenta” with Poached Eggs, Weeknight Steak with Grapes and Grilled Peppers, or Roast Chicken with Schmaltzy Potatoes will stun any dinner spread.

Kismet has a delicious vibe that folds assertive, bright flavors into dishes that can be served any night of the week or made to celebrate special occasions.

Genres: Cookbooks, Cooking, Food, Nonfiction, Culinary

272 pages, Hardcover

Published May 7, 2024

Reviews

[Miss✧Pickypants ᓚᘏᗢ · Rating 5 out of 5]

One of my new favorite cookbooks!! How anyone could rate this less that 4 stars is beyond me. Maybe they aren't fans of beautiful recipes featuring vibrant spices and vegetables cooked to enhance all that they have to offer? Suffice it to say, I loved these elements along with the liberal use of labneh, tahini and feta.

If you are a fan of dips/sauces and salads, then this alone makes adding this cookbook to your library well worth it. Each had its own chapter, along with ones on make ahead dishes, vegetables as the main dish, seafood, eggs and meats, grains and breads, and of course, desserts. Recipes are well-written and easy to follow. And each is accompanied by vivid, mouth-watering photos.

The only thing that got me down while reading this was the section on cooking shellfish because it made me feel bad for clams and mussels. The tips are good and it made sense that sometimes the shelled fish that don't open right away are the ones that are the most alive, clenching their shell tightly shut resisting, well you know...

Despite eliciting the empathy for shellfish, I found the recipes delightful and inspiring. Dishes skewed toward mediterranean flavors and if I lived anywhere near the authors' restaurants I surely would be a regular. Super-highly recommend this one!

[Kimberly · Rating 5 out of 5]

Kismet is a new cookbook by the Los Angeles based chefs behind the Kismet restaurants. Recipes are vegetable centered but many contain meat as well. All are influenced by Mediterranean or Middle Eastern culture in terms of ingredients and seasoning. There are simple salads, small plates akin to tapas, main dishes, dips, sauces, seafood, rice and bread. Virtually every meat is represented including beef, chicken, lamb, and even rabbit. The authors have done a great job in providing a unique collection of recipes. These are not your average everyday meals. While not necessarily complicated, the recipes require a bit more prep and are a bit more labor intensive than average. Dairy, cream, butter, and cheese are used in most recipes and there are several ingredients used that my be difficult for some to find. Feta lovers will adore this book, as it is the cheese most prominent. Recommended to anyone looking for unique dishes on the slightly more exotic side. Clarkson Potter provided me with a free copy of this book: the opinions are my own.

[Anna · Rating 3 out of 5]

The photography is sumptuous, and as a fellow Californian, I appreciated the recipes being vegetable-centric and not strictly vegetarian, nor vegan. I was inspired enough to copy the "Miso-Poppy Dressing" and the" Carrot Spice" as well as the "Only Way to Bake Salmon" with Kramer's love for Mediterranean and Middle Eastern flavors to add to my cooking rotation.

[Elizabeth]

As heard on The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters: https://play.podtrac.com/APM-Splendid...

[Tracee · Rating 4 out of 5]

More than a few good recipes in here. Everything is really healthy. If you ate like this every day, you'd live forever. My # 1 requirement for cookbooks is there be pictures for every recipe and this book does not disappoint.

[Sarah · Rating 5 out of 5]

All the recipes have been absolutely phenomenal and easy to follow. The flavors are so unique and catches you off guard in the best way! Would love to see a volume 2 or find a similar cookbook. This is my favorite cookbook of all time!

[Meg · Rating 3 out of 5]

My favorite recipe was for the zucchini-leek soup. Prompted by this book, I finally made homemade chicken stock. That makes a huge difference.

[Kristen Hart · Rating 2 out of 5]

Love Kismets restaurants but not so much the cookbook.