What is it about food that still excites you?
AM: I stay excited because everyday presents an opportunity for a new food adventure. Whether it’s something as simple as buying an ingredient you’ve never used before, cooking a dish for the first time, or traveling somewhere and eating a new flavor, there’s always something out there.
What are your 5 best tips for being more adventurous in the kitchen?
Follow flavors you like
Don’t think of your favorite recipe merely as one dish but rather as layers and layers of flavors. With that mentality, taste and dissect the details at your next dinner. Who knows? You may think you dislike a spice or ingredient only to realize it’s in a lot of the foods you love.
- Travel through your taste buds
Many a food lover pines for the chance to eat fresh fried samosas in the streets of India or shop firsthand at renowned food markets, like Mexico City’s La Merced, but few of us can afford that reality. Instead, live vicariously through their food -- though you won’t have souvenirs, you’ll rack up plenty of food memories.
- Buy something new every time you shop
Consider each trip to the market as a chance to explore and aim to buy a new (if only to you) ingredient each time you shop. Sure, you may encounter a few duds, but more often than not, you’ll be pleasantly surprised and realize you actually love sauerkraut.
- Think of your kitchen as a lab
Change your perspective and think of cooking not as drudgery but as your daily chance for culinary creativity. And really, it’s a lab with pretty low risk -- the worst-case scenario is that the dog ends up being fed really well.
Start simple by swapping the herbs and spices in your favorite recipes, then graduate to using ingredients you’ve never tried.
- Make mealtime mash-ups
With cooking experimentation comes rule breaking, so don’t be scared -- just go with it. In the last few years, all sorts of ethnic flavors have (like music) been mashed up into cross-cultural dishes -- like the now ubiquitous Korean tacos.
Take a page from that trend and try a spin on your favorite foods, like chorizo on a gyro, kimchi in a Bloody Mary, Madras curry spices whirred into your vanilla ice cream, or any other twist that will help you forge your own food adventure.
This doesn't seem like your typical cut and dry recipe cookbook. What was your inspiration?
AM: That’s right. While a lot of cookbooks are a catalogue of recipes, "Keys to the Kitchen" is more of a kitchen reference combined with a cookbook. It’s a modern manual to the kitchen that teaches you how to shop, covers basic kitchen techniques, and then culminates with over 300 original recipes that cover everything from an elegant holiday-worthy roast to ideas for reinventing last night’s leftovers.
I wrote the book for my friends who like food but are intimidated by the kitchen because they were never taught to cook. Over and over again, I’d have people ask me the same general questions -- things like how to read labels, which cuts of meat are best for which preparations, and recipes for interesting but accessible recipes. I wrote "Keys to the Kitchen" to provide those answers and to help people become better cooks, whether it’s their first time turning on the stove or the one-thousandth.
What's coming up for you after the launch of the cookbook? More television? More writing?
AM: Well, the rest of the year will be devoted to my multi-city book tour. From mid-September through the holidays, I’ll be traveling to 14 different cities for book signings, demos, and other in-person cooking events.
After that, I’m going to start developing a new show that I, unfortunately, can’t talk about too much right now. But, I promise to keep you posted as it develops.