Tanya Holland recalls her family’s migration and how settling in California influenced her own brand of soul food. Asma Khan runs the only professional Indian kitchen with an all-female staff and her latest cookbook pays tribute to the women behind the food. When Sonal Ved decided to untangle the origins of Indian cuisine, she decided to tackle one specific dish — the samosa. Chef Johnny Lee steps back from Pearl River Deli to reassess the model, despite its accolades and notorieity. Jacques Pépin has been painting chickens almost as long as he has been roasting the poultry. Finally, peas are already at the farmers’ market.
California soul food, matriarchal Indian kitchens, chickens
“Soul food is anywhere there is a group of African Americans,” says chef Tanya Holland, who marries her Southern roots with California influences in a new cookbook. Photo by Aubrie Pick.
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