Food, Life and style, Homes, Culture
The longtime Top Chef host told us about her favorite everyday things in her New York City kitchen, from spices to a Dutch oven that’s lasted over 20 years
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Padma Lakshmi does not strike me as someone who struggles with boredom in the kitchen. Or, if she does, she knows how to defeat it. “Take something you can make in your sleep,” she told me, “and add a spice you haven’t used before.” A dash of sumac or chipotle is a small tweak, but in her hands, it’s enough to turn mashed potatoes into something new.
Lakshmi, a longtime host of Top Chef and one of the most recognizable voices in American food, is busy: her recent cookbook, Padma’s All American, draws on years of traveling across immigrant communities in the US. Just this week, in a New York Times op-ed, she defended birthright citizenship and its impact on America’s diverse food culture. Meanwhile her new competition series America’s Culinary Cup pits chefs against each other for the biggest prize in food TV history.
La Chamba Soup and Bean Pot
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