Choy Love Club: French onion salad
Plus Tenderheart US Tour dates announced
If a French onion soup were to have an identity crisis and identify as a salad, this dish would be the result. Unsurprisingly, French onions have no problem transitioning into a salad. Regular readers will notice that my weekly newsletter for paid subscribers has come one day early, just in case anyone is looking for a recipe to make for mum/mom on Mother’s Day. This would make an excellent addition to any celebratory table.
Before that, I wanted to let US readers know about my Tenderheart Tour which has finally been announced. I’ll be kicking off the tour with three exciting events in New York City, before heading to Boston, DC, SF, LA, Seattle, Portland and Connecticut. All details are below and you can get all event info with links to register or tickets on my website here.
I haven’t been on an actual book tour since my book FAMILY in 2019 so it’s been a while. I have missed connecting with real people over food so I cannot wait to meet you and talk to you about vegetables and home cooking.
A REMINDER: THE TENDERHEART PRE-ORDER BONUS INCENTIVE ENDS ON MAY 15TH SO DON’T WAIT. PRE-ORDER ANYWHERE AND CLAIM YOUR BONUS CONTENT HERE. *Note: If you already pre-ordered the book or you purchased a copy bundled with a book tour ticket, you are still eligible to receive the bonus recipes.
PRE-ORDERING TENDERHEART
Many indies are running pre-order sales now including Now Serving LA (with signed bookplate), Book Larder, Books are Magic, Omnivore Books (SF), Bold Fork Books and more. Otherwise, pre-order here.
For Canadian friends, click this link, and for UK, here. For those in other parts of the world where stockists are less clear, Amazon USA should send to everywhere, except Australia and NZ, of course.
Have you signed up for my The Washington Post: Voraciously Plant Powered II newsletter yet? The first newsletter comes this week May 16th and features two new (vegan) recipes - this week’s theme is 5 ingredients and you won't want to miss it. Over 10 weeks, you’ll receive 2 new recipes every week! Sign up here (it’s free and available globally).
Three Things to cook this week:
1. Edamame Pesto Pasta
If you’re like me, you’ll always have that safety bag of edamame beans in your freezer. And now, you know what to do with it. Better still, it’s a meal, not just a snack! Edamame beans are so great because they are full of protein (can you tell I have a teenage child that plays sports). Find my new NYT Cooking recipe here (this is a gift link, no subscription necessary).
2. Mushroom and cheese mazesoba
When I was in Sydney last year, I become obsessed with the mazesoba at IIKO Mazesoba, which is a brothless ramen. I was lucky enough to be there during black truffle season. I still dream about this dish. While there is no black truffle in this recipe, we do have more accessible and economical mushrooms and cheese in this dry ramen recipe. A crowd pleasing weeknight dish. Recipe is on ABC Everyday and is accessible to all here.
3. Life Changing Udon
This recipe, from my book To Asia, With Love, remains one of the most loved dishes. I love to see people still cooking it, while some are still discovering it for the first time. It is a recipe that is so simple, one can’t really see how tasty it is until they take that first mouthful. Anyway, perhaps this is a fun way to cook (again!) this week. If you don’t have To Asia, With Love, the recipe is excerpted online at Food & Wine here.
