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.
The concept for today’s cooking adventures: making dishes inspired by three iconic lesbians who influenced us, and who we’d also want to invite to a dinner party to experience them experiencing our food — yes, very gay.
I’ll show you the delicious food I make on the regular, explore the values and identities that I bring into the kitchen, test out unexpected ideas that occur to me in my madness and talk to people who really know what they’re doing. The kitchen is my home and food is my greatest love language!