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.
Stay safe!
