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Big News! Samin\u2019s second cookbook, Good Things<\/span><\/a>, will be published this September! You can preorder it here<\/span><\/a> now!<\/p>\n And to celebrate the book release, Samin will be touring across North America this fall for a series of conversations with friends (and occasionally, Hrishi). Get your tickets now<\/span><\/a> for these events, which promise to be full of laughter, connection, and deliciousness (unless Hrishi is moderating, in which case all we can promise is bickering and puns).<\/p>\n In the meantime, here\u2019s a new episode with some questions about eggs, rice, saffron, and specialty condiments \u2014\u00a0plus a visit from our favorite food influencer, Sumesh Uncle<\/a>.<\/p>\n For a transcript of this episode,\u00a0click here.<\/a><\/p>\n Food Ideas Discussed in This Episode:<\/strong><\/p>\n The Creamy Sesame-Ginger Dressing and Crunchy Cabbage Slaw recipes are in the new book and this will take you back to the pre-order page<\/span><\/a>, since the publishers would kill us if we shared them before publication.<\/p>\n Hrishi’s Brown Butter Dark Chocolate Chunk Cookie Recipe<\/span><\/a> from his episode of the Recipe Club podcast<\/a>.<\/p>\n Vega’s Auntie Harris wrote this article <\/span><\/a>about her photo’s unexpected appearance in Congress.<\/p>\n Eggless, but Protein-full Breakfasts:<\/p>\n All of Samin’s eggless\/dairy-free, aquafaba-based creamy salad dressings will be in Good Things.<\/em><\/span><\/a><\/p>\n Rice dishes made with unwashed (and not gross!) rice:<\/p>\n Please use your old saffron, just add a little more of it if it’s begun to oxidize! Sumesh Uncle advises you to buy Kashmiri saffron and not Persian. Samin is still processing this (shocking) information.\u00a0<\/p>\n To use up your condiments:<\/p>\n Andrea Nguyen’s Mapo Tofu recipe<\/span><\/a>\u00a0<\/p>\n<\/li>\n Calabrian chili paste goes on absolutely everything.<\/p>\n<\/li>\n Samin’s Preserved Meyer Lemon Paste<\/span><\/a> (another Good Things<\/span><\/a> recipe!) makes: salty lemon soda (lemon paste + agave syrup + fizzy water), preserved lemon frozen yogurt, salad dressings, marinades for fish and chicken, or Preserved Lemon and Labne Cake<\/span><\/a>.<\/p>\n<\/li>\n Tamarind soda suggestion: tamarind paste + fizzy water + maybe a little mint.<\/p>\n<\/li>\n Date and Tamarind Chutney from Niloufer Ichaporia King is in her book, My Bombay Kitchen<\/em><\/span><\/a>.<\/em><\/p>\n<\/li>\n Eric Kim’s many recipes using Gochujang and much more can be found here<\/span><\/a>.<\/p>\n<\/li>\n<\/ul>\n And finally, Hrishi recommends Culinary Class Wars, <\/em>a very entertaining and \u201cslightly stressful\u201d competition show. I got more than slightly stressed out just watching the trailer.<\/span><\/a><\/p>\n<\/div>\n\n