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!
