Peter som

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

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

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

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

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

I consider it a WIN when a recipe requires no chopping and one pan, and the result is a big bang of flavor. Well this is it—my take on the bistro classics. Succulent chicken breasts enrobed in a bright creamy sauce that only uses fridge staples—both Dijon and whole grain mustard, a dash of soy sauce

This is one of those easy summer dishes that fit in anywhere— as a starter, as a side dish, or as a simple dessert. Cause summer cooking sometimes wants to be not about cooking, but about combining fresh flavors and textures in the quickest way possible, so you can get back to the dinner table, pour

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

Inside Peter Som's Restful Bedroom Escape

This is the big salad energy that’ll get ya through the colder months— it’s big, bold flavor, bright and full of color, and good for you too. This riff on the classic Caesar (a personal favorite) starts with the dressing, where the golden hue of turmeric adds vibrancy (and many health benefits too)