One of the most exciting cookbooks I’ve come across this year is Asha Gomez’s My Two Souths. Gomez spent her childhood in Kerala, at the southern tip of India. She learned to cook with her family there, and was often called upon to hand-grind spice mixes, reveling in the scents of classic South Indian spices like black…
Nantucket Shoals Pop-Up Dinner at Elaine’s
A few weeks ago we were walking through Nob Hill when an intriguing flyer in the window of Scalo caught my eye. Nantucket Shoals, the best fish market in Albuquerque – really, the only standalone fish market – was hosting a popup dinner at Elaine’s restaurant. The menu was posted on the flyer, and it…
Blue Apron Recipe Review: Cod Brandade
I signed up for a week of Blue Apron (read more about the process here), and was really looking forward to trying out the first recipe. My policy is to cook fish as soon as possible after getting it home, so I chose the fish recipe first: Cod & Potato Brandade with Watermelon Salad &…
Salmon Rice Bowl with Soy-Wasabi Sauce (Sake-Don)
My recent obsession with Kokoro Japanese Restaurant finally bled over into my own kitchen. I wanted more Japanese food, but I wanted it to be as quick and simple as it was delicious. Paging through my copy of Japanese Soul Cooking, I saw a gorgeous picture of a bowl of vibrant red tuna slices brushed…
Tangy Thai Salad with Canned Tuna? It’s Delicious!
I adore Pok Pok, the Thai street food restaurant in Portland that has now expanded to NYC. When I saw that its chef Andy Ricker was putting out a cookbook, I was excited, but cautious. I was concerned that it might be excessively “chefy” – that is, full of brilliant ideas, but terribly complicated…
The Science of Cooking: Harvard EdX, Weeks 4 & 5 (Ceviche Lab)
Week 4 of our food science course focused on elasticity in food, mostly in candy-making and cooking meat. The candy-making part focused on Bill Yosses, the White House pastry chef. There were six videos of Yosses making various things, including strudel, a blown sugar “glass” apple, and an over-the-top dessert that I assume is the…