Fashion and design guru Peter Som has been dressing, styling and inspiring millions of people for years. Now, with his first cookbook, he’s taking his talents for curating beauty and joy to the kitchen.
“For me, cooking is about creativity, trusting your instincts, and taking risks with flavors,” says Som. “Family Style will introduce you to new flavor combinations to inspire your own magic in the kitchen.”
Try one of these mouthwatering recipes tonight!
Mapo Eggplant
(Serves 4)
1 (14 to 16 oz.) block firm tofu
1 globe eggplant, trimmed and cut into 1 ⁄2” cubes
3 tbsp. neutral oil
3 garlic cloves, grated
1 tbsp. grated fresh ginger
1 ⁄4 cup chili crisp
2 tbsp. fermented chili bean paste
2 tsp. soy sauce
1 ⁄2 tsp. ground Sichuan peppercorns
3 scallions, sliced, white and green parts separated
1 tbsp. cornstarch
1 tsp. Sugar
Directions:
1. Heat oven to 425°F. Line a rimmed baking sheet with parchment paper. Place tofu on a plate lined with 4 layers of paper towel. Top with 4 more layers, a cutting board and a large can; let sit 15 min. Cut into 1 ⁄2” cubes.
2. Put eggplant on baking sheet, drizzle with 2 tbsp. oil and season. Roast 30 min.
3. In a Dutch oven, heat remaining oil over medium. Add next 6 ingredients, scallion whites; cook 2 min. Mix cornstarch with 2 tbsp. water; add to pot with with sugar and 1 cup water. Cook 1 min.
4. Add eggplant, then tofu. Simmer 5 min. Stir in scallion greens. Serve with rice.
PER SERVING: 398 cal, 34g protein, 13g carbs, 5g fiber, 5g sugar, 27g fat
Summer Roll Fish Tacos
(Serves 4)
2 tsp. coriander
2 tsp. ground ginger
2 tsp. garlic powder
1 ⁄2 tsp. chili powder
1 tsp. kosher salt
1 ⁄2 tsp. pepper
4 (6 oz.) firm white fish fillets, such as cod or halibut
1 tbsp. olive oil
1 tbsp. neutral oil
8 small soft corn tortillas
1 head romaine lettuce
1 cup shredded carrots
1 ⁄4 cup chopped roasted peanuts
Directions:
1. Heat oven to 375°F. Line a rimmed baking sheet with foil. In a bowl, mix spices. Rub fish with olive oil and coat with spices. Roast on baking sheet 20 to 25 min., until flaky.
2. In a large heavy pan, heat neutral oil over high. In batches, heat tortillas until soft, 1 to 2 min. per side.
3. To serve, layer tortillas with lettuce, fish, carrots, peanuts and peanut sauce*.
*For peanut sauce: In a bowl, whisk 1 ⁄4 cup smooth peanut butter, 1 ⁄4 cup canned coconut cream, 3 tbsp. lime juice, 1 tbsp. chili crisp, 2 tsp. each soy sauce, brown sugar and fish sauce and 1 ⁄2 tsp. salt.
PER SERVING: 599 cal, 68g protein, 31g carbs, 5g fiber, 5g sugar, 23g fat
Grandma’s Apple Cake
(Serves 15)
11 ⁄2 cups brown sugar
1 ⁄2 cup neutral oil
1 ⁄2 cup coconut oil
3 large eggs
1 tsp. vanilla extract
2 cups flour
1 tsp. baking powder
1 ⁄2 tsp. baking soda
1 tsp. kosher salt
1 tsp. cinnamon
1 ⁄2 tsp. five-spice powder
3 cups diced apples
1 cup chopped toasted walnuts
Directions:
1. Heat oven to 350°F. Butter a 9 x 13” baking dish. Line with parchment paper. In a bowl, beat first 5 ingredients. Mix in next 6 ingredients. Fold in apples and walnuts.
2. Transfer to baking dish; bake 45 min. Cool in pan on wire rack.
3. Slice into squares. Serve with salted honey caramel* and vanilla ice cream, if desired.
*For caramel: Melt 1 ⁄4 cup unsalted butter and 10 tbsp. maple syrup in a saucepan over medium. Simmer 10 min., until darkened just slightly. Whisk in 1 cup heavy cream. Bring to a boil, then remove from heat. Stir in 1 tsp. salt. Transfer to a bowl, cover and cool completely in fridge.
PER SERVING: 434 cal, 5g protein, 51g carbs, 2g fiber, 34g sugar, 25g fat
