Google / Social Description

Cook the salmon sous vide or by submerging the fish in boiled salted water. Either way, you will have a delicious dinner for one.

Introduction

I’m not a fan of cooking chicken sous vide, as it renders the meat mushy if done too long. But what it does to fish, especially salmon, is nothing short of miraculous! The flesh melts on the tongue, like the Kobe beef of sea creatures. I like to cook my entrée-size salmon filets at 125°F for 8 minutes, but if you don’t have sous vide equipment at home, you can approximate the same method by submerging the fish in boiled, salted water (which you have already prepared to cook the soba) and letting it sit at room temperature while you cook the rest of the meal. The water will immediately cool from 212° closer to the 125° range, and while the salmon won’t be quite as silky, it will come out perfectly rare inside, and you can just leave it, as the water will cool before the fish gets overcooked. Purists might balk at the water method, as some of the salmon flavor will be lost—but this is home cooking. And they can’t see what you’re doing, nor do they get to taste the delicious results.

Google / Social Description

These dumplings are great for dinner, and the leftovers can be ready in minutes on nights when you don't feel like cooking.

Introduction

So, you have nothing to do on a Friday or Saturday night? Why not make an investment in your future? Sure, making your own dumplings is time consuming, but you have plenty of that, and you’ll be rewarded with a well-balanced, home-cooked meal in a plump little package that can be ready in minutes for upcoming nights when you don’t feel like cooking—this recipe makes enough for excellent leftovers for your freezer. The folding is a meditative exercise. For each dumpling, think of all the good things you want for yourself in the future. If you’re not too bitter, think of all the qualities of a perfect mate. When you run out of ideas, think of all your best aspects—you really don’t need a partner to complete you. They say positive thinking can ameliorate your future. Shape dumplings and your life—both can be delicious.

Google / Social Description

Served as perfect bite-sized appetizers, gougères, a savory version of pâte à choux, are easy to make and will always impress.

Introduction

 

Early in my career I was accepted to be a stagiaire, or unpaid apprentice, at École de Cuisine La Varenne in France. The school was founded by a woman named Anne Willan, and one of the first recipes I learned there was for gougères, a savory version of the pastry dough pâte à choux. Shortly after my arrival, an unscrupulous chef-instructor informed Anne that I was a lesbian, attempting to buy his way into her good graces with a snippet of gossip. I was furious at being outed, especially to my new boss, who was somewhat formidable, but Anne never once mentioned it, and the instructor’s attempt at scandal did not in any way impact my learning or our work together. Years later, I became romantically involved with my literary agent—now my life partner—who happened to be Anne’s longtime agent as well. It was important to me—to us— that Anne not discover our relationship through catty hearsay like in the past, so I met Anne for lunch and explained how my working relationship with Lisa had transformed into love. Upon hearing the news, she broke into a broad smile, patted my hand, and said in her crisp English accent, “Well done!” This recipe is an updated version of those same gougères I learned to make while studying in France—seasoned with black pepper and chives for added excitement. It’s a recipe that reminds me of my journey to finding love.

Google / Social Description

Can't choose between salty or sweet? The combination of dark chocolate and savory white miso in these brownies lets you enjoy both

Introduction

 

I refuse to choose between salty and sweet. I like flakes of sea salt on chocolate, salted butter in pound cake, and handfuls of popcorn both savory and tooth-shatteringly sweet. I like salted potato chips shoved into my mouth while a square of milk chocolate melts on my tongue. I’m sorry, I’m gross, I know. But I will not choose. I suppose what I should really do, as a hungry bisexual, is play down the power of my fickle appetite. I should pick one or the other, or, if I must love both, I should do so with restraint. And I have tried to in the past—I really have. When I’ve loved men, I’ve tried hard to love only men. When I’ve loved women, I’ve worked overtime to prove that I am serious about it, that I won’t betray the queer cause. I have swung wildly from one allegiance to another, each time losing sight of what (or whom) I really crave, each time losing my center of gravity far outside of myself. But now, I refuse to choose. I want sweet, salty, sticky, crisp, buttery, fresh, heavy, featherweight everything. I hold all these contradictions within me. I am hungry for all things at once. These brownies, with their combination of dark chocolate and savory white miso, are the perfect example of enjoying all things at once.

Google / Social Description

Andy Baraghani's recipe for gheymeh (a type of Iranian stew) combines tomato, cinnamon and dried limes to make a flavourful dish.

Introduction

 

One of my grandpa’s favorite dishes was gheymeh, a type of khoresh (or Iranian stew) typically made with lamb or beef. The combination of cinnamon, tomato, and dried limes will always remind me of him. He was a religious man, and one of my most vivid memories of him was when I asked if he believed in marriage equality. I was around 8 or 9 years old at the time; while I wasn’t fully aware of my gay identity, I knew I was attracted to the same sex. I don’t remember his exact response, but I do remember feeling his disapproval. In a sense, that conversation was the first step of my coming-out process. Years later, at 18, I came out to my mother and extended family. But I never explicitly told my grandpa—I didn’t feel the need to have that conversation. He was of a particular era and we had different beliefs, but I loved him greatly. He passed away in December 2018, and making gheymeh will always make me think of him. Even though we had our differences, these flavors brought us together and helped us find middle ground.

Google / Social Description

Samosas may seem like a lot of work, but this recipe makes it easy. Use a food processor for the vegetables to speed things up!

Introduction

Grenfell was a real community and my neighbor Rania and I used to party with food all the time. The first time I made these samosas for her, she ate ten of them. Really! They look like a lot of work, but if you have a food processor to chop the vegetables it’s very easy. Use my quick way of folding them too, to save time. Just be sure to make enough…