7 questions with Priya Krishna!

and a BIG THANK YOU FOR PRE-ORDERING WHAT GOES WITH WHAT!!!!

Hi all!

First and foremost, THANK YOU SO MUCH for your overwhelming support and enthusiasm. Last week I got to announce my new cookbook, What Goes with What, here first before sharing it anywhere else (see here!) and you all shared such kind notes and comments with me and you SHOWED UP to pre-order. Even though the book won’t be out until October and it hasn’t been mentioned anywhere except for this newsletter, it was a best seller of the week over on bookshop.org just from your orders…which is AMAZING.

Six months from being out, already a best seller because of YOU!!

A few reminders about pre-ordering (if you want to know why pre-ordering is important, read all about it in last week’s newsletter):

• As a thanks for being a part of my newsletter, you can get 15% off your preorder of What Goes With What at Bookshop.org. Just use code LOVEBOOKSELLERS at checkout (valid through May 24th).

• If you’d like a signed or personalized copy, I’ll be doing those as always through Oblong Books, my local independent bookstore. This is where to order from if you want me to sign a copy or to make one out specifically to you or anyone in your life (signed cookbooks = great birthday/holiday/anniversary gifts and they also = great ‘just thinking of you’ gifts etc.).

• If you pre-order a signed copy from Oblong, you might also get a little special something which I can’t tell you more about right now because it’s all up in the air but I think it’s going to happen and it’s going to be great….sorry to be so vague!!!

I will try an not be a total broken record about the book between now and this fall when it comes out, but today I’m too overwhelmed by feeling so buoyed by all of you to not mention it again just to say THANK YOU.

A FEW REMINDERS ABOUT OTHER PLACES YOU CAN FIND MY WORK:

• I am filling in for Daniela Galarza, who is on parental leave, over at The Washington Post’s ‘Eat Voraciously’ newsletter through July. If you’d like, you can sign up here (it’s free and you don’t have to subscribe to the paper to get it). It arrives in your inbox Monday - Thursday. Monday through Wednesday I feature a recipe from The Post’s archives and tell you all about it and Thursday I get to feature an original recipe (I’ve been doing a mix of my own and ones from friends, too).

• If you want to hear more about the work I do every Monday with my friends at Common Table (Emmet, Stephen, and Timmy), sign up for Full Fridge Club: Dishing it Out. It’s a monthly newsletter and contains notes about our monthly menus, queer history from my pal Timmy, and at least two recipes written by me every month for paid subscribers. And more! It’s great!

• Lastly, my classes! You can browse all of previously recorded classes here (there are currently 98!!) — they’re all available for purchase and include the class recipe document + recording. And I have two live classes coming up this month! Remember even if you can’t attend live, if you sign up for class you’ll automatically receive the class recipe document. As always, if money is a barrier and you want to come to class, just let me know and we’ll work it out!

SAT. MAY 11th: HOW TO HANDLE YOUR CSA SHARE (2P - 3:30P EST)

SUN. MAY 19th: AIR FRYER PREP FOR THE WEEK AHEAD (2P - 3:30P EST)

I am so excited to share ‘SEVEN QUESTIONS’, a short Q&A I occasionally feature here, with the one and only Priya Krishna. Priya is a food reporter for The New York Times and a bestselling author of multiple cookbooks.

This great photo of Priya is by Marc J. Franklin.

Priya has a new book out called Priya’s Kitchen Adventures, which she describes as “a globe-trotting adventure through my childhood.” Here’s the adorable cover:

And here are my questions for Priya and her delightful answers! Get her new book!!!

1. What do you hope readers will feel when they're in the pages of Priya's Kitchen Adventures?

I hope they'll feel curious and empowered! So many kids' recipes feel intentionally toned down — sandwiches cut in the shapes of hearts, mini pizzas. I wanted to change the definition of "kid friendly" to be more inclusive of different cultures, to make kids feel grown up, and to inspire an excitement to try new-to-you flavors. Kids are exposed to so much more when it comes to food and culture than they were when I was growing up, and we live in a much more diverse country — our kids' cookbooks should reflect this. 

2. How has working on this book impacted you?

Writing recipes for kids has made me a better adult recipe developer. I was very intent on making sure each recipe didn't require a bunch of special equipment, fancy chopping skills or tons of pans. I wrote the recipes to be extremely clear and direct and free of kitchen jargon. And you know what? Many adults also want recipes that fit this framework. They don't automatically know what it means to blanch or julienne or separate eggs. They are nervous to use a mandoline! Many of the recipes in this book have become part of my regular weeknight rotation simply because...they're kinda great for lazy cooks short on time and equipment, kid or not. 

3. If you could go back and tell your kid self that you would publish this book one day, what do you think she'd make of it?

I think she would be a little sad that I did not pursue my dream as a child to be the next Shel Silverstein!!!

4. You are such an avid traveler. Where are you off to next? Or where would you like to go next?

I am headed to Texas in May and June to scout restaurants for the New York Times' annual best restaurants list. I love that I get to do this for many reasons, but in particular because it means I get to take my parents out, and they are the best dining companions. 

5. What's always in your suitcase that might surprise someone?

Prescription strength Pepcid AC. I am a food writer cursed with chronic gastrointestinal issues, but I gotta eat!! 

6. What was the last thing you cooked or baked? 

It was actually the onigiri from Priya's Kitchen Adventures! It's so easy and I already had the seaweed and the rice! My lunches were awesome this week. 

7. I've asked you this before, but first thing to come to mind right now: what was your favorite thing to eat when you were a kid?

Cheese enchiladas. We didn't go out to eat much, but when we did, it was often to our local Tex Mex joint. And they knew my order by heart: cheese enchiladas, double rice, well done onions, extra ranchero sauce, side of salsa.

Okay friends — have a great rest of your day! xo Julia