Tongson’s personal cooking style relies on saving the ingredients or parts that traditionally, institutionally have less value — “something that you think is burdened by indignity, cheapness and trash” — and finding her own perfect application that proves otherwise. “Sometimes it is relevant to bring in the conversation that Nietzsche started, in relation to Britney Spears,” she says with a laugh.
When I went to college at Oberlin, where my parents met, I found out that my mom had not only been in the MOST hippie-dippie of co-ops, which was appropriately vegan, but was the head tofu maker there too. So I began to learn what she loves about tofu.
It’s not like traditional chicken pot pie filing is knocking anyone’s socks off, so Sarah and I decided to try out chicken korma pot pies with a turmeric crust. She gave them her highest food rating — “f*cked up” — so I’m sharing the recipe with you.
Then in bold, at the top was one item called Spaghetti With That Meat Sauce So Delicious.
Imagine the voice of the Great British Baking Show narrator saying, “Blackberries and miso with browned butter make Kamala’s stress-relief blondie into an afternoon delight.”
When I finally got the waffle maker from my mom that I’d been waiting for, and my friend Vinh;Paul was gifted an air fryer from his mom, we knew the only way to honor these new kitchen gadgets was to make our own version of fried chicken and waffles. Sarah’s end-of-summer celebration cocktail was the watermelon on top!
I know salad is known to many people as a kind of ascetic diet food, but I grew up eating luxurious salads that my mom made. What I love about salads is that they’re like a live jazz solo, where you can throw together the same ingredients over and over again, and they’ll always be good, but never quite in the same way.
The beauty of a biriyani, like dating dykes, is that you put a whole bunch of great ingredients together, let them simmer and mingle in a sealed pot, and watch them emerge as even better versions of themselves. This week, I got my love to teach me some biriyani tricks.
I had a wide open evening and a bunch of plums and pluots on my counter. That’s how I ended up braising beef short ribs with broccolini and plums in a soy sauce broth. And I thought it would be nice to eat that with ricotta gnocchi that had preserved lemon in them.
I pick up some tips and tricks from my dad for making his gunpowder — a South Indian dal and spice blend that I love to sprinkle on rice, and is also great on salads, toast and most snacks.
On the evening when I was inviting my latest love interest to meet my last girlfriend, who is also one of my very best friends, it made perfect sense that I would grill for the fiery women involved in this queer occasion.
On this July 4th weekend, the only appropriate celebration of freedom is a repeat of Juneteenth. I’ve always had a festive and carefree association with strawberries, plus everyone’s bomb-ass strawberry Juneteenth desserts inspired me to make this cream cheese strawberry pie with a coconut cookie crust.
I don’t see it as a culinary failure to plan to have instant noodles for dinner. But before I get into my favorite ways to elaborate on, accessorize, perhaps even elevate a pack of instant noodles, it’s important to note that not all instant noodles are created equal.
Stir frying is all about the drama: high heat, wildly fast stirring, the explosive sizzle that sets off my smoke alarm. To begin, I slip my apron over my head and put on some Whitney. There are few things I like better than singing “I Have Nothing” to some food I’m about to eat, and begging it to stay in my mouth if it dares.
There are a lot of different ways to go out on a limb and make a biscuit really pop: does it need toasted pumpkin seeds, does it need fish sauce, does it need bbq sauce, does it need weed? Today, I made a spicy South Asian-ish biscuit, meant to upstage and compliment an egg.
“It’s so tempting to think that everything has just one story, and I’m inviting people to look beyond the one they know.” At this turning point that COVID-19 has presented, I discuss what the future of food, restaurants and our entire society could look like with Soleil Ho, the SF Chronicle’s restaurant critic.
My kitchen process is a lot like collaging. I like to ask myself, “If I were at a party in my fridge, who would I want to pull into an unexpected and fascinating conversation together?” In the end, what I decided on was a cookie convo flavored with browned miso butter, bacon fat, cinnamon and cocoa, studded with walnuts and bacon bits.
If I’m being honest, as a person whose joy is generally exponentially increased by sharing it with other people, so not having live company with which to share my food has been underwhelming of late. That said, I do love to impress myself, and the easiest way to do that is to take something simple, like a pancake, and give it a makeover, so I can fall in love with it anew.
I’m the type to savor. To draw things out — past their prime, some might say. So it should be no surprise that I love preserving citrus. There’s something exciting about packing them with salt and then waiting, for at least month, before you can even begin to consider eating them.
Breakfast is personal. Like your underwear. Which is sometimes really sexy and totally worth the attention of strangers, and other times, is really just for you, or totally non-existent.
Sana Javeri Kadri brings her whole queer life to Diaspora Co., her company that’s decolonizing the spice trade, supporting Indian small farmers, and delivering banging spices to your kitchen.