This is a week of a lot of firsts for me. I have a bunch of new recipes for you at some new different places. First up at Feast/The Guardian U.K. I cooked up three new few fruit salads for you to enjoy the bounty of sweeter tastes this summer. Next, I wrote my first article for the New York Times and I promise you there’s a lot more to come over the next couple of months. This week, I use tamarind in a few different ways from shrimp soup, to potatoes, and a fig cake. Take your pick. At my column at Serious Eats, I’m working with yogurt marinades and there’s a new recipe for an herb infused yogurt marinated chicken and it’s accompanied by a side of pickled nectarines.
In book related news (and exciting news at that), The Flavor Equation made it to the extra-shortlist of fall cookbooks by Kitchen Arts & Letters . Read more about their review and how to preorder the book at their site.
