SHARING THE love
‘Today’ entertaining expert Nathan Turner celebrates the Golden State with new cookbook
Malibu-based designer and Martinez native Nathan Turner is known for his bright and breezy interiors that celebrate California chic. His West Hollywood store is a destination for top designers, and you should see the sunny office he designed for actress Mindy Kaling.
The “Today” show entertaining expert’s first book, “Nathan Turner’s American Style” (Abrams, 2012), was a celebration of this sundappled aesthetic and casual style, which has been featured in Elle Decor, Town & Country and Architectural Digest.
But Turner has always been an avid cook, too. His first store on Almont Drive in Los Angeles was equipped with a full kitchen, where he hosted intimate dinners and parties on-site. Now, for his second book, he’s turning his attention to that passion for California cuisine. In the new cookbook, “I Love California:
Live, Eat and Entertain the West Coast Way” (Abrams, 240 pages; $40), Turner travels to every corner of the Golden State, from SoCal’s beaches to Northern California’s redwoods, gathering recipes that he believes define fresh California comfort food, like sweet and spicy wings, roasted tomato and feta salad made with slivered almonds and red and yellow cherry tomatoes, and Mexican chocolate cake, along with easy tips for entertaining and never-before-seen interiors.
For more information on Turner, go to www.nathanturner.com.
Nathan Turner’s Peanut Ramen-Noodle Salad
Serves 10
INGREDIENTS Dressing:
¼ cup olive oil 3 tablespoons creamy peanut butter
1 tablespoon lime juice 2 teaspoons chili garlic sauce
2 teaspoons grated, peeled fresh ginger
2 teaspoons light brown sugar
3 cloves garlic, minced
Salad:
Two 3-ounce packages chicken-flavored ramen noodles
2 cups thinly sliced savoy cabbage
2 cups thinly sliced green cabbage
1 rotisserie chicken, shredded
3 medium carrots, peeled and shredded 3 green onions, sliced 1 small red bell pepper, julienned
4 red radishes, thinly sliced 3 tablespoons chopped fresh cilantro
1 tablespoon minced jalapeño chile
DIRECTIONS
In a small bowl, whisk together dressing ingredients and set aside.
Cook noodles according to package directions. Drain and cool noodles completely. Mix flavor packets with 6 tablespoons water and add to dressing.
In a large bowl, combine noodles, cabbage, chicken, carrots, green onions, bell pepper, radishes, cilantro and jalapeño and toss. Add dressing and mix until coated. Serve immediately or refrigerate for up to 2 hours.
— From “Nathan Turner’s I Love California: Live, Eat and Entertain
the West Coast Way”
Nathan Turner’s Sweet and Spicy Wings
Serves 6
INGREDIENTS
½ cup plus 2 tablespoons soy sauce, divided
¼ cup sesame oil
¼ cup fresh cilantro, chopped, plus more for garnish ¼ cup sliced green onions, plus more for garnish 3 tablespoons minced ginger
2 pounds chicken wings
1 cup rice vinegar
¾ cup honey
2 tablespoons sambal oelek or chili garlic sauce 1 tablespoon Sriracha sauce
3 cloves garlic, minced
2 cups cooked white rice, for serving
¼ cup salted roasted peanuts, chopped
DIRECTIONS In a large bowl, combine ½ cup of the soy sauce, sesame oil, cilantro, green onions and ginger and stir. Add chicken wings and toss to coat. Cover and marinate in the refrigerator for at least 2 hours or up to overnight. Heat oven to 400 degrees. Remove wings from sauce and place on a greased baking sheet. Bake for 25 to 30 minutes or until golden and crispy. Meanwhile, in a saucepan, combine remaining 2 tablespoons soy sauce, rice vinegar, honey, sambal oelek, Sriracha and garlic. Bring to a boil, reduce heat and simmer for 40 minutes, until thickened and syrupy. Transfer baked wings and sauce to a large bowl and toss to coat. Serve immediately over rice, garnished with cilantro, green onions and peanuts.