We’re in the midst of a heat wave with triple digit temperatures and wildfires amidst this pandemic. My potted fig plants took a beating and I’ve moved them indoors out of direct sunlight. Once the weather cools off a little in fall, I’ll get to planting them in the ground, till then they’re going to need a lot of extra TLC. Not surprisingly, I’ve avoided my oven but for some ironic reason, I feel the urge to bake something grow strong and I suspect I will bake something soon.
This week I have a new recipe for you up at the New York Times Cooking Section and it involves coconut and curry leaves among other delicious things. It’s a quick meal that you can put together and a good one to eat during summer (truth be told, I’d eat it year round). Recipe: Pan-Fried Salmon with Green Coconut Chutney.
In book related news, The Flavor Equation was named one of the most exciting cookbooks by both Paula Forbes who runs the cookbook newsletter – Stained Page News and also by Now Serving LA (the cookbook store where you can preorder signed copies of my book) at Taste [Articles – Paula Forbes and Now Serving LA]. And for those of you that want to try and cook something from my new book, Epicurious has the recipe for my Sumac and Saffron Refresher for you to try.