by Peter Som
“Growing up, I tried not to sit next to Grandma at big dinners. I know that sounds bad, but hear me out. As much as it is an honor to sit next to the matriarch of the family, it’s also a curse. Whenever I sat next to her, Grandma would keep piling food on my plate, nonstop. The moment I’d pause for a break, she’d look at me with alarm. ‘Why are you not eating? Do you not like it? Here, have some more fish—it’s so good—and some sauce for the rice. Ayyiah, eat, eat! You’re too skinny. We also still have your favorite shrimp dish coming out—ayyiah, where is it? Let me ask the waiter.’ I eventually learned how to mime eating—taking the smallest morsel of food with my chopsticks and chewing for an extended amount of time. As long as this motion was maintained in Grandma’s peripheral vision, she’d have no cause for alarm. I would like to add that this rarely worked, and I would invariably waddle away from the table overly stuffed. The lesson here: You can’t fool Grandma. These dishes are fit to be part of any meal, whether a Tuesday dinner after work or a Saturday party for 10. They require no miming, and you can sit next to whomever you like.”
Lychee Lime Pavlova
My mom remembers that in Macau during WWII (where the family temporarily relocated from Hong Kong), people would sell things from door to door, and one time Grandma bought a huge package of fresh lychees—quite the special treat during wartime. The family hugged the edges of the newspaper-lined table (to catch all the juice) and happily ate, gratefully peeling back the hard coral peel to reveal its creamy white fruit. This recipe features the fresh honeyed bite of lychees and a swirl of whipped cream, along with the meltingly tender crunch of meringue. It’s a messily elegant grand gesture of a dessert, perfect for feeding a crowd gathered around any table (newspaper not required).
SERVES 8 TO 10
INGREDIENTS:
MERINGUE
¾ cup white sugar
5 large egg whites, at room temperature
Kosher salt
2 teaspoons cornstarch
1½ teaspoons white vinegar
½ teaspoon vanilla extract
½ teaspoon rose water
TOPPING
1 (20-ounce) can lychees, cut in half, plus 2 tablespoons syrup from the can
1 teaspoon white sugar
Juice of 1 lime, plus grated zest of 2 limes
1 cup heavy cream, chilled
1 tablespoon powdered sugar
1 teaspoon vanilla extract
1 tablespoon honey
Mint leaves, for garnish (optional)
INSTRUCTIONS:
1. Preheat the oven to 300 F.
2. Draw a 9-inch circle on a sheet of parchment paper, turn the parchment upside down and place on a rimmed baking sheet.
3. To make the meringue, put the sugar in a food processor and pulse 10 to 12 times, until it is very fine.
4. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and ⅛ teaspoon salt and mix on low speed until the eggs are foamy and start to get fluffy. Increase the speed to high and beat until medium peaks form, 5 to 6 minutes. Slowly add the fine sugar, 1 tablespoon at a time, and whisk for 6 to 7 minutes, or until the mixture is glossy, smooth and stiff.
5. Using a silicone spatula, gently fold in the cornstarch, vinegar, vanilla and rose water. Mound the mixture onto the parchment in the center of the circle, then mold it into a round shape using the pencil line as a guide. Use a spatula or offset spatula to create swirls and a very shallow dip in the middle. Place in the oven and immediately turn the temperature down to 250 F. Bake for 1 hour 15 minutes. Use a wooden spoon to prop the oven door ajar and allow the meringue to cool in the oven for 30 minutes. Remove from the oven and let cool completely.
6. In a small bowl, add the lychees, syrup, white sugar and lime juice and stir to combine. Set aside to macerate.
7. In the meantime, wipe the mixer bowl clean and fit with the whisk attachment. Add the cream and whip on medium speed until soft peaks form, about 2 minutes. Add the powdered sugar, vanilla and zest of 1 lime and whip until stiff peaks form, about 1 minute.
8. To assemble, transfer the meringue to a serving platter. If the meringue starts to crack, don’t worry—just arrange the pieces on the platter. Top with the whipped cream, then use a slotted spoon to spoon the lychees atop. Drizzle with the honey, finish with the zest of the remaining lime, garnish with mint leaves (if using), and serve.
Chickpea Bourguignon
When you’re in the mood for rich flavors without the heavy baggage, this dish does the job in spades. This vegetarian riff on the French classic beef bourguignon has all its hallmarks, but now we’re rolling with tender chickpeas and ditching the beef. It’s hearty and rustic and something I’ll make on Sunday and eat all week, and just like the original, the flavors develop and deepen as they mingle, so double-win in my book.
SERVES 4 TO 6
INGREDIENTS:
1 tablespoon extra-virgin olive oil
2 medium carrots, sliced ¼ inch thick
1 large white onion, diced into 1/2-inch pieces
5 garlic cloves, minced
½ teaspoon smoked paprika
Kosher salt
Freshly ground black pepper
2 tablespoons tomato paste
1 tablespoon white or yellow miso
4 or 5 thyme sprigs
2 (15-ounce) cans chickpeas, drained and rinsed
7 ounces frozen pearl onions
1 tablespoon all-purpose flour
1 cup dry red wine
1 cup low-sodium vegetable broth
2 bay leaves
2 tablespoons unsalted butter
8 ounces button or baby bella mushrooms, sliced
¼ cup roughly chopped flat-leaf parsley
INSTRUCTIONS:
1. In a Dutch oven or large skillet with high sides, heat the olive oil over medium heat. Add the carrots, onion, garlic and smoked paprika, season with salt and pepper, and saute until the onion is soft and the carrots are just tender, 4 to 5 minutes. Add the tomato paste, miso and thyme, stir to combine, and cook for 2 to 3 minutes. Add the chickpeas, pearl onions and flour, and stir. Season with salt and pepper. Add the wine, broth and bay leaves. Cover and simmer, stirring occasionally, for 10 minutes, then uncover and cook for another 10 minutes, or until the sauce is reduced and the chickpeas are tender.
2. In the meantime, in another skillet over medium-high heat, melt the butter. Add the mushrooms and saute for 7 to 8 minutes, or until they’re crispy and browned.
3. Remove and discard the bay leaves from the Dutch oven. Add the mushrooms and parsley, stir to combine, and serve.
Charred Carrots With Gochujang Honey Butter (aka Gala Carrots)
This recipe came to me under duress. It was the first Monday in May, in the early 2000s, and as an up-and-coming fashion designer I had been invited to the Met Gala. The blindingly high-octane glamour and setting were intoxicatingly unreal. That, combined with the gilded gloss of the outfits worn by very fancy people, preening in the riotous orbit of the paparazzi, was both beautiful and terrifying. I was to attend alone—no model or starlet to accompany and fuss over—just me, sweating in my tux. I got through the evening, and instead of going to the after-parties, I hailed a cab and escaped home.
Starving, I kicked off my patent loafers and opened my fridge to find a bunch of week-old carrots in a bag. I turned on the oven, tossed those lonely carrots with olive oil, and threw them in the oven to roast. Little did I know that I had turned the oven not to 400 F but to 450 F. Well, happy mistake because the carrots were tender, deliciously charred in spots and caramelized. I drizzled honey and gochujang on them and, leaning against my kitchen counter at 11PM, happily ate them all up. Sweet, spicy, crunchy, tender perfection. It was my own after-party, and at that moment I wouldn’t have wanted it any other way. And so, gala carrots were born. I’ve made this dish hundreds of times—each time as delicious as that first night.
This recipe doesn’t require duress (or fancy dress, for that matter)—in reality all you need is some fridge and pantry staples, a roaring-hot oven, and a watchful eye. While I ate this as my main course post-Met Gala, rest assured that these carrots will be the perfect side dish to any dinner all year long, including the first Monday in May.
SERVES 4
INGREDIENTS:
1½ pounds carrots (about 15 carrots), trimmed (use multicolored carrots for an extra-pleasing presentation)
1 tablespoon extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 tablespoons honey
2 tablespoons unsalted butter
2 tablespoons gochujang
½ cup roughly chopped toasted hazelnuts (optional)
1 teaspoon grated orange zest
Flaky sea salt, for finishing
Flat-leaf parsley leaves, for garnish (optional)
INSTRUCTIONS:
1. Preheat the oven to 450 F with a rack in the top third of the oven. Line a rimmed baking sheet with parchment paper. Cut any larger carrots in half lengthwise and put them all on the prepared baking sheet. Drizzle with the olive oil, season with 1 teaspoon kosher salt and ½ teaspoon pepper, and use your hands to mix so that the carrots are evenly coated, then spread out in a single layer. Roast for 20 to 25 minutes, tossing the carrots and rotating the pan halfway through, or until the carrots are tender and just charred in spots.
2. While the carrots are roasting, in a small microwave-safe bowl, combine the honey, butter and gochujang, and microwave for 1 minute, or until the butter is melted. Whisk to combine.
3. When the carrots are done, remove them from the oven and immediately pour the gochujang mixture atop, then use tongs to toss so the carrots are thoroughly coated. Transfer to a serving platter, sprinkle the hazelnuts atop, if using, finish with the orange zest and flaky sea salt, and garnish with fresh parsley, if you like. Serve warm or at room temperature.
From Family Style by Peter Som. Copyright © 2025 by Peter Som. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers. petersom.com