November Updates


Nik Sharma

Hey Friends, I’m a multi-award-winning and best-selling cookbook author and photographer.

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Hi folks,

This week, I’ve got a bucketload of recipes for you that center around Thanksgiving and the holidays (Gosh, time really does fly fast!).

I am very excited that this November, The Flavor Equation is part of two cookbook clubs – The Salt and Spine Cookbook club and Chris Kimball’s 177 Milk Street, take your pick and participate with people like you who love to cook. You can send me questions and I will do my best to answer them. I’ve really enjoyed the rise of cookbook clubs over the past few years, it’s an amazing way to build community and friendships around food.

The wonderful Nigella Lawson wrote a review of The Flavor Equation and you can get my recipe for my Sweet potato honey beer pie. If you love sweet potato pies (like I do), I think you will like this one a lot. Nigella also has a new book out, Cook, Eat, Repeat which I highly recommend.

This Thanksgiving at The New York Times, I’ve got several new ways for you to play around with your favorite sides and I daresay, many of these can be eaten outside the holiday season – Brussels sprouts with pickled shallots and labneh, Blistered green beans with shallots and pistachios, and a Wild rice dressing with mushrooms and chile crisp.

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I’ve also cooked up a special feast with easy recipes for the November print and digital issue of Waitrose and Partners (U.K.). If you live outside the U.K. you can access the recipes via their app on your smartphone devices. A collection of sweet and savory recipes that require minimal effort. (The photos shown here are all from The Waitrose & Partners magazine).

This weekend from November 14 to the 15th is the The Kitchn’s Thanksgiving Food Fest and I’ll be on their Instagram handle live on Sunday at 3:40pm EST talking with Faith Durand. Come say hi!

Post your photos from The Flavor Equation on Instagram in your feeds and stories and don’t forget to tag me in them along with #TheFlavorEquation, so I can see and share them. It’s always such a pleasure to see you cook my recipes and bring them into your homes



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