Just Add Almonds, Anchovies, or Pancetta, New Cookbook Says

Salted anchovies, available packed in salt or oil, add instant flavor to a dish. Kathleen Henderson

Cal Peternell likes to eat the same way our ancestors have for centuries: with vegetables front and center, and meat as a seasoning element. The benefits are manifold—it’s cooking that’s flavorful, first and foremost, but also healthy, economical, and more sustainable.

The former Chez Panisse chef and award-winning author shares that approach in his new cookbook, “Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of.”