Nik Sharma
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Nik Sharma
A Brown Table
 

The

Flavor Equation

(AVAILABLE NOW)

 
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“Now Named A Best Cookbook of Fall 2020 by The New York Times, Epicurious, The Kitchn, Chowhound, Eater, The American Library Association Booklist, CNN, Food and Wine, The Telegraph (U.K.), & Many More”
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November Updates
November Updates
The Flavor Equation : White Beans, Potatoes, and Smoked Salmon
The Flavor Equation : White Beans, Potatoes, and Smoked Salmon
The Flavor Equation: An Emotional Journey
The Flavor Equation: An Emotional Journey
The Flavor Equation: Baked Sweet Potatoes with Maple Crème Fraîche
The Flavor Equation: Baked Sweet Potatoes with Maple Crème Fraîche
The Flavor Equation: Spotlight on Aroma
The Flavor Equation: Spotlight on Aroma
The Flavor Equation: Chickpea, Spinach, and Potato "Samosa Pie"
The Flavor Equation: Chickpea, Spinach, and Potato "Samosa Pie"
The Flavor Equation: Spotlight on Mouthfeel
The Flavor Equation: Spotlight on Mouthfeel
The Flavor Equation: Roasted Cauliflower and Turmeric Kefir
The Flavor Equation: Roasted Cauliflower and Turmeric Kefir
The Flavor Equation: Spotlight on Sight
The Flavor Equation: Spotlight on Sight

WHAT People are saying About The Flavor Equation

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I strongly recommend the spinach, paneer, and za’atar stuffed parathas from the Bonus recipes from the #theflavorequation to accompany yesterday’s roasted cauliflower dish. You can get the recipe from the link in my profile under the Bonus section tab or https://niksharma.chroniclebooks.com
Today, you can try out one of the recipes from my new book #theflavorequation -roasted cauliflower with turmeric kefir (buttermilk is a good substitute) I’ve also partnered with my favorite cookware peeps @staub_usa and they’re giving away a grill pan and a roasting pan to one lucky winner. I’ve been using Staub’s cast-iron and ceramic cookware for several years and I love how resilient they are to use but also work well and look stunning. Use the link in my profile to enter to win and good luck. www.niksharma.chroniclebooks.com and don’t forget to follow @staub_usa @chroniclebooks
MY BOOK IS IN THE @nytimes BEST FALL COOKBOOKS with a review by one of my favorite cookbook and recipe writers @clarkbar that got me teary-eyed. https://www.nytimes.com/2020/09/29/dining/best-cookbooks.html?referringSource=articleShare
My latest for @nytcooking and its all about roasted butternut squash with lentils and creamy feta served with a pomegranate molasses dressing. You can access it from my stories or through my profile. https://cooking.nytimes.com/recipes/1021467-roasted-butternut-squash-with-lentils-and-feta?smid=ck-recipe-iOS-share
I’ve got three new easy roast dinners over at my column @guardianfeast this weekend for you: roast sausage, chickpeas with autumn vegetables; baked eggplant with lentils paneer, and tomatoes; and roast root vegetables in a pistachio gremolata. Photos by @lizziemayson Styling by Sam Dixon and @louiewaller https://www.theguardian.com/food/2020/sep/26/three-easy-recipes-for-an-alternative-roast-dinner-sausage-autumn-vegetables-baked-aubergine-lentils-paneer-roast-root-veg-gremolata