Summer is officially ending soon and honestly, it feels a bit weird. I’ve been waiting for this part of the year because the fruit starts to ripen under the warmth of the sun but it’s quick and by the time we get to eat things off the plants, we get closer to fall. Not that fall is a bad thing but I did wish summer were a bit longer.Read More
A lot's been going on here and at my column for the San Francisco Chronicle. I just got back from a day learning about my figs and how they're preserved by drying (but that we will deal with much later) For now, I wanted to share with you some of my recipes from the column that I've been cooking up, a little savory and a of course, a little sweet! There's a prawn and chorizo pulao inspired by Goan chorizo (and what I do since it is practically impossible to find outside India), a look back at San Francisco's Oyster Loaf with my special take with a bit of semolina, an easy toasted naan and tomato salad and of course, dessert, this roasted summer sweet corn custard tart with cardamom.Read More
As a kid, I called shortbread cookies, sand cookies. The grains of sugar and the baked cookie crumbled reminded me of sand every time I took a bite into them but unlike sand, they would melt in your mouth quickly leaving behind a welcome a hint of sweetness. They're also perfect with tea, so that made it a bonus treat every evening for my 4 pm tea ritual.Read More
When you have a craving, at least in my mind, you should satisfy it, if not you'll be thinking about more and more and more. Madeleines were on my mind all week, they go superb with tea and coffee. They're exceptionally simple to make and cute. This is a recipe from Julia Child's book which really needs no changing and the only thing I did was introduce new flavors. I've been wanting to play with perfumes more and more this year and this heavenly mix is hard to pin down as one scent so I'm going to go with "scented Madeleines". I used a metal mold that I found at a thrift store in North Carolina many years ago.Read More
It's here and I'm so excited and happy to finally share the trailer to my first solo cookbook, Season - Big Flavors, Beautiful Food that comes out this October 2 with Chronicle Books. Watch the trailer to get a quick peek at what's inside!
If you saw my Instagram Stories episode last week, you might have seen this tart. While it is well documented that I can eat lemon curd at any time of the year, I particularly it on a hot day for its cooling qualities, the idea behind this particular tart arose from a need to get rid of a few things in my refrigerator.Read More
As a kid and this followed along into adulthood, I love the combination of sweet, spicy, hot, and sour in food. I think this combination makes for an exciting and tantalizing food sensory experience, hence I have a tendency to bring these flavors to fruits and vegetables whenever possible.Read More
One of the things I've learned summer after summer, is that I can eat even more peaches than the year before. If they're the yellow ones even better. I once ate more than a dozen peaches in a day because I was really worried they'd rot and I did get sick but that's a story for another day (we went to pick fruit at a farm, you know how those things go, you end up with more than you can actually handle) But when it comes to eating them raw, I prefer them soft, if I'm going to cook and heat them up, I will go for the firmer ones because they can hold their structure as the temperature rises. I prefer dried to fresh orange peel in this recipe but you can use fresh, you just won't be able to grind it up well, so I recommend using a zester and then adding the fresh peel directly to the seasoning.
Dukkah is a unique and wonderful seasoning. The actual word is Egyptian in origin, translating "to pound" which is exactly what happens when the spice is prepared. I've come across several different versions of it depending on the author and the region of North Africa and the Middle East they're from or they've visited. But in essence it is a combination of nuts and spices (especially seed spices) which ends up giving a delicious crunchy texture in addition to the flavor it bequeaths the dish it meets. You should keep some on hand because it falls into one of those seasonings which can be added to almost everything and make it better.Read More
One of the most important questions when you work on a cookbook, regardless of whether you photograph it yourself or someone else does it, HOW DO YOU PICK AND DECIDE ON A COVER?Read More