The Best Recipes For Fourth of July

How to Smoke an Oyster

I recently took a trip to Tomales Bay which is a short drive to the North of San Francisco near wine country to learn all about the oysters they harvest as well as how to make smoked oysters. If you’re in town, I highly recommend spending a day driving out there to enjoy the oysters, the spectacular views of the bay. There are lots of little towns on the way, that have great options for food too!  

Crispy Air Fryer Broccoli Bites

Of all the textures, crispy is my favorite, and these chickpea flour battered broccoli bites fall into that important category of food snacks. To make the batter crispy, I’ve used a science trick by mixing chickpea flour with cornstarch, cold water, and oil to make a slurry. The starch in cornstarch is unique because it can form gels with water very easily, and during cooking, it undergoes physical changes due to processes like gelatinizing, retrogradation, and dehydration. This means the starch will absorb water during cooking and change its physical structure to move from soft to crispy. I’ve doubled down on the crispy texture by using an air fryer that uses super-fast fans to circulate heat rapidly, which helps dry and crisp the food even better. I serve the bites with this ridiculously good Buffalo Sauce from Primal Kitchen made with avocado oil and cayenne. 

I adore Primal Kitchen because they carry a wide selection of condiments, sauces, and dressings, including this buffalo sauce crafted with high-quality ingredients and made without artificial sweeteners, refined sugars, and high-fructose corn syrup. You can find Primal Kitchen products at your local grocery store or head to Primal Kitchen and use my code SHARMA20 at checkout for 20% off your entire online order. 

Roast Chicken With Chorizo

For most of us, the most attractive part about cooking an entire meal in one pot — be it in a roasting pan, baking dish or sheet pan — is the thought of fewer dishes to clean up and potential time saved. Whether or not I use that extra bit of time constructively is entirely debatable.

The most popular one-pot type dinner in my home involves chicken. My trustworthy formula is roast chicken, either whole or in parts, tossed with vegetables or fruit. Once the skin heats up, the fat and moisture trapped underneath are released, and they drip over whatever’s in their proximity with a ritzy coat of flavor. The skin becomes crispy while the meat stays juicy and delicious. Rendered chicken fat is a powerful flavoring agent; I sometimes bake my potato “fries” with schmaltz, similar to how a rotisserie chicken rotates over a pan of potatoes.

In this one-pot or sheet-pan dish, the flavorful fat arises from the chicken and the chorizo. You can easily adjust this recipe to utilize any chicken cut, but the skin and bones give the chicken extra flavor and texture. Select a good chorizo – I prefer one with a robust blend of spices. If you don’t eat pork, some delicious soy-based versions of chorizo in stores work as fantastic substitutes, but you might need to add a little oil. Besides potatoes, sweet potatoes and carrots work great here; remember to cut them into smaller chunks and adjust the cooking time accordingly.

Don’t forget to add the feta at the end, providing a cool and salty counterpoint.

This recipe first appeared in my column at The San Francisco Chronicle on December 27, 2019

Lemon Poppy Seed Buttermilk Ice Cream

I LOVE tangy and tart ice creams; if it’s made with lemons or some citrus, sign me up! This ice cream is based on the classic combination of that bright, citrusy flavor of lemons sprinkled with dots of black poppy seeds and hints of yellow lemon zest. You could call this a lemon poundcake ice cream! 

Blueberry Lime Poundcake

This week, I’ve got some exciting news to share. The Flavor Equation just got long listed for the prestigious Art of Eating award for 2021 , it is such an honor to be included among all these wonderful authors and their books. I’m also going to begin working on two new cookbooks with Chronicle Books over the next couple of years and I will reach out here and on Instagram with questions, so do keep an eye out. I really appreciated all your help with the survey on colors and shapes for The Flavor Equation that eventually became an illustration in the book, it also helps me understand what you’re looking for in a cookbook. This year there will be at least 8 different language translations and editions of The Flavor Equation and I will keep updating this page as soon as more details available. The Dutch and Indian editions are the first ones up!

Blueberry Coconut Cake with Date Sugar

After a few of you asked me about using natural sweeteners in baking, I decided to try some of them and see how they behave in my recipes. I’ve been experimenting with natural sweeteners and whole-grain flour, so this cake recipe is more of an experiment. I’m curious to know your thoughts on it should

Steak Sandwich with Chipotle Preserved Lemon Mayo

Michael loves steak in any form or shape. He’s also biased toward steaks in salads, sandwiches, burritos, and tacos. When we have leftover or extra steak (a rare occasion), I pair it with this chipotle preserved lemon mayo, briny pickled artichokes, and sweet peppers to bring out the flavors of the steak. The bring flavors add a spot of tangy brightness to the savory taste of the grilled steak. BTW, this mayo also goes great in roast beef sandwiches.

How to Smoke an Oyster

I recently took a trip to Tomales Bay which is a short drive to the North of San Francisco near wine country to learn all about the oysters they harvest as well as how to make smoked oysters. If you’re in town, I highly recommend spending a day driving out there to enjoy the oysters, the spectacular views of the bay. There are lots of little towns on the way, that have great options for food too!  

Peach and Elderflower Ice Cream

This is my adult version of peach ice cream—the flavor of sweet ripe peaches and the delicate floral aroma of St. Germain pair excellently well together. This is one of my favorite summer ice creams, and it goes down very fast on a hot day.

This recipe is loosely based on David Lebovitz’s Apricot Ice Cream From The Perfect Scoop (Ten Speed Press, Revised Edition 2018)

Indian-Style Roasted Eggplant Parmesan

This is a fun take on this beloved Italian classic called melanzane alla parmigiana, aka eggplant parmesan, through an Indian lens. I stuck with a theme – Go bold and go hot! The tomato sauce gets infused with heat from red pepper flakes, there’s turmeric and garam masala in the tomato sauce, and a sprinkling of nigella seeds (don’t use mustard seeds here, it doesn’t work nicely in this combination).

Lamb Pizza With Pickled Onions

There are many different types of lamb topped pizzas and among my favorites are the ones made in the Middle East called lahmacun (pronounced “lahma’joun”). My recipe is based on the Turkish lahmacun but I’m using pizza dough and my seasonings are slightly different. However, there is one ingredient that makes the lamb really stand out in this dish and I’m keeping it in this recipe, and that’s Turkish pepper paste. Turkish pepper paste is a concentrated mix of red peppers, quite similar in appearance to tomato paste, a wonderful condiment to keep in your refrigerator at all times. There are two types, a sweet pepper paste and a hot pepper paste, you can use either but I prefer to use a bit of both. If you can’t find the hot pepper paste, add a tiny amount of cayenne to spruce up the heat a little.

Double Onion Barbecue Sheet Pan Pizza

This unfussy double-onion barbecue chicken pizza has a luscious layer of barbecue sauce and two layers of onions. Sweet, caramelized onions and a topping of thinly sliced red onions that get roasted over the mixture of gouda and mozzarella as the pizza bakes. Make it for game night or a weekend party; either way, it’s a crowd pleaser.

Bombay Lemonade/Nimbu Paani/Shikanji

Nimbu Paani, Shikanji, or, as I like to call it, Bombay Lemonade, is one of my favorite summer drinks. Typically made with green limes in India, it’s also a spectacular drink with lemons (try Meyer lemons in the recipe for a different aroma). Sweet and sour with a smoky, spicy, and citrusy flavor will quench your summer thirst and keep you coming back for more.

Lentil and Potato Croquettes with Yogurt Tartar Sauce

This is a vegetarian version of my grandmother’s ground beef croquettes. I’ve used a combination of mashed potatoes and lentils to build the body of the croquette and then made it extra crispy by tossing it twice in a breading mixture of panko breadcrumbs, chia seeds, and sesame seeds. I prefer tangier dips to go along with crispy and fried foods, and the tanginess of this yogurt-based tartar sauce is a fantastic partner to the croquettes!

Paleo Pork Ribs

Sometimes I crave ribs that aren’t sweet, and this is the recipe I turn to. Smoked chilli powders in chipotle and paprika give the ribs the necessary smokiness, while a splash of vinegar on the hot ribs is one of the most delicious aromas filling your room. The ribs are cooked by braising and a quick broil to create a deep char flavor. Since no liquid is added to the ribs, they are cooked by baking at a low temperature in the oven; this allows the water inside the meat to turn into steam and create a juicy and tender meat texture. For this reason, creating and maintaining a tight seal between the foil and the baking sheet is essential. 

Grilled Peach Salsa and Steak Salad and My Grilling Tips and Tricks

Summer is a beautiful season and one of my favorites of the year. Bright, juicy yellow peaches, big ears of sweet corn, peppers, and tomatoes in a gazillion different colors and shapes are all starting to appear in abundance. While I can and do grill year-round, this is typically the peak season for grilling. Hey, the Fourth of July is coming up, and I wanted to get this recipe out to you early, so you have enough time to plan. For those of you who are looking for an easy, no-fuss recipe, I think you will appreciate the unfussy nature of this grilled steak salad recipe that comes with a grilled peach salsa that also acts as the dressing for the salad.

Sweet Potato Kale Caesar Salad

After reading this book (Veg-Table), you might conclude that I really like Caesar salad dressing anyway. It’s true. This version is the classic upon which Avocado Caesar Dressing (page 120) is based. Roasted sweet potatoes, tender massaged kale, and crispy chickpeas with delicious umami and salty notes are mingled with luscious creaminess.

The full recipe for this dish is available in my cookbook, Veg-Table

Ranch-Style Potato Salad

This Ranch Potato Salad is easy to make, tastes fantastic, and is perfect for any occasion that calls for a potato salad. Tender potatoes are tossed in Primal Kitchen Ranch dressing with crispy bits of pancetta and fresh dill.

I adore Primal Kitchen because they carry a wide selection of condiments, sauces, and dressings, including this buffalo sauce crafted with high-quality ingredients and made without artificial sweeteners, refined sugars, and high-fructose corn syrup. You can find Primal Kitchen products at your local grocery store, or head to Primal Kitchen and use my code SHARMA20 at checkout for 20% off your entire online order.

Crispy Fish Sandwich with Chipotle Lime Tartar Sauce

I simply love fried fish sandwiches and wanted to share how I make them at home, of course, with extra spice.  First, I make my spicy tartar sauce with Primal Kitchen Foods Chipotle Lime Real Mayonnaise and toss in chopped capers and pickles. Then, I dredge filets of white fish like cod in a mixture of flour and cornstarch, followed by an egg bath and a final round in panko. Deep fry at 350F/180C in a neutral oil like Primal Kitchen’s Avocado Oil, then put it all together in a soft brioche-style bun. If you like a slice of cheddar, feel free to add it in. This fish sandwich is extra crispy!

In my pantry, Primal Kitchen’s wide selection of condiments, dressings, and sauces are a staple. These include their Chipotle Lime Real Mayonnaise and Avocado Oil, which I’ve used to make these sandwiches. They are prepared from exceptionally high-quality ingredients and made without artificial sweeteners, refined sugars, or high-fructose corn syrup. You can find Primal Kitchen products at your local grocery store or head to primalkitchen.com and use my code SHARMA20 at checkout for 20% off your entire online order.

This recipe was made possible by Primal Kitchen. All opinions expressed are solely my own.

The Flavor Equation : Sumac and Saffron Refresher

Over the next few weeks, I’m going to be giving you little snippets from my upcoming book, The Flavor Equation, and share a new recipe for you to try until my book goes on sale October 27. This week it’s all about Emotion and Taste and their role in Flavor. Our emotions help influence our taste and taste in turn helps influence our emotions. When I’m happy and want to celebrate I often turn to lemon, lime, or passion fruit based sweets. I find them extremely comforting. When I’m feeling down, I lean towards food that I ate as a kid when I was feeling sick or sad; kanji/congee is a dish that does that for me. Think about the last time you were happy or sad, what did you crave or what did you avoid eating and drinking?

The Best Strawberry Basil Lemonade

One of my favorite go-to drinks for guests (or just for me!) is fruit and herb-infused goodness. I love creating my own flavors, like this delicious and simple basil-strawberry lemonade 🍓🌿✨ using the Breville InFizz Fusion, which can carbonate any beverage. (Please check with manufacturer instructions when using other products.)

It’s fascinating how something as simple as making a beverage like this drink involves plenty of science.

Always buy fresh produce in season to maximize and get the best flavors. When making drinks like this, I dice the fruit up, toss it with sugar, and let it sit for a bit. The sugar will dissolve and, via osmosis, draw out the flavors from the strawberries. If using herbs like I am with this bright and gorgeous basil, steep it in hot simple syrup to extract all those aromatics like you would a tea. Once you mix everything with the lemon juice and water, let it chill in the refrigerator and then strain and pour it out into bottles before carbonating.

This post was made possible by Breville; all opinions expressed are solely my own. 

Asparagus Gribiche Pizza

This might seem like an unusual combination for a pizza, but it works superbly. It’s also a fantastic way to clean out the pantry and the refrigerator. My Asparagus and Sauce Gribiche Pizza is here! We make and eat pizza year-round in this household; it’s not a seasonal dish. What does change are the toppings.

Lychee Pastis Refresher

I’m headed to Marseille in France this year for my summer vacation to relax, and this lychee Pastis refresher is the only thing I need to take with me besides my luggage. Pastis is made with herbs like fennel, anise, star anise, and licorice, and this one is called the Milk of Marseille. You need only lychee, limes, water, and mint. Chill, and then give it a good bubble infusion with the Breville InFizz Fusion. I’m going to serve it all summer long.

This post was made possible by Breville; all opinions expressed are solely my own.

Peach, Cardamom, and Saffron Cake

This is a busy summer, I’ve embarked on the process of remodeling the house. Of course, the idea to do this, started with my kitchen! When we moved into this home a year ago I fell in love with the kitchen and the garden. But as time progressed, I realized working in this kitchen became a challenge. The layout wasn’t practical, the larger appliances need to be updated, and I needed a place where I could use my kitchen for work but also entertain. Over the next couple of months, you can follow my progress (the ups and downs) of gutting, and remodeling a kitchen over at Instagram.

Yogurt- and Mint-Marinated Chicken Thighs With Pickled Nectarines

I often use this yogurt marinade at home, and it works equally well with boneless, skinless chicken breasts as it does with the boneless, skinless chicken thighs I call for here. Made from just a few ingredients, it’s quite aromatic and very flavorful, and offers a plethora of sensations, from the cool notes of mint