Peter som

When I say pantry pasta, I really mean it. First off, this recipe is barely a recipe cause it can be varied in so many different ways (add more tomato paste, stir in frozen peas, add pancetta, I’ve been known to double the amount of garlic….endless variations), secondly it really does involve a hand

Bright, zingy and fresh— this pasta screams Spring and also screams ‘easy’ as it’s done when the pasta is done and only one pot is used. The no-cook sauce is labneh based (full-fat Greek yogurt can also be used), resulting in a quick creamy sauce full of lemony punch, which is balanced by sweet peas

This recipe gives me everything I want in a salad— the fresh bite of the lettuce, a creamy zingy dressing and that extra bit of a crunchy finish from croutons. The dressing is the star here— super simple and luxurious with peanut butter and miso playing so well together and the back notes of soy and

I’ve given the ever-popular chicken katsu a bit of heat with the addition of togarashi— a Japanese spice blend— and cayenne. It’s a beautifully spicy addition to the golden brown panko that enrobes tender chicken. Togarashi is increasingly available in many supermarkets’ spice aisle, but if you can’

Crowd pleaser alert! I’ve given the traditionally sweet Monkey Bread a savory twist that’s perfect for game night, that Oscar viewing party or anytime you want to feed lots of hungry mouths. The flavors of classic Italian dish Pasta Cacio e Pepe—pecorino cheese and black pepper—are combined with piz

Peter Som has a nuanced philosophy to his creativity. Through Pinterest, his creativity is allowed the opportunity to travel a long, winding journey.

The venerable and somewhat iconic (ok who are we kidding it’s pretty iconic and super old-school Americana) Waldorf Salad was created in 1893 by the chef at the Waldorf Astoria. Originally consisting of just diced red apples, celery and mayonnaise, it has since taken on a countless myriad of variati

Let’s face it, pasta for dinner is always a winner-winner situation and this recipe is even more winner-y (I know that’s not a word but it should be!), since the oven does all the work and it’s done in a snap. I’ve used Boursin Garlic and Fine Herb cheese—a packaged Gournay cow’s milk cheese—which i

A bit of heat, a bit of sweet and a whole bunch of umami get mixed into this take on the classic ranch dip. Kimchi— the traditional and iconic Korean side dish made of salted and fermented vegetables— provides that zingy depth of flavor and is the perfect foil for creamy classic ranch. This dip is e

Inside Peter Som's Restful Bedroom Escape