RECIPES
BEGIN ON
PAGE 126.
PHOTO: (PORTRAIT) NIK SHARMA
FOOD MASTER CLASS
80 | September 2019
PORK SKEWERS
WITH COUSCOUS
SALAD
These marinated
skewers are worth rolling
out the grill for a
victory lap before the
end of grilling season.
Serve them over
a turmeric-scented
couscous salad.
TURMERIC-
PINEAPPLE
SIPPER
Fresh turmeric simple
syrup meets fruit juice
and sparkling water
in this tropical mocktail.
(A splash of gin or
vodka pushes the drink
squarely into happy
hour territory.) Leftover
turmeric syrup? Nik
suggests adding fresh
fruit juice and a squeeze
of lime then freezing it
into granita or ice pops.
I RECOMMEND COOKING TURMERIC TO HELP
MELLOW ITS FLAVOR. IT’S PUNGENT RAW. NIK SHARMA
PORK
SKEWERS
WITH
COUSCOUS
SALAD
TURMERIC-
PINEAPPLE
SIPPER
[CREATIVE PURSUITS]
NIK
SHARMA
Nik is the author
and photographer
behind the
award-winning book
Season and the
blog A Brown Table.
Born and raised in
present-day Mumbai,
Nik immigrated to the
Midwest for grad
school and worked as
a molecular geneticist
in Washington, D.C.,
before moving to the
Bay Area and pursuing
food full-time.
WHERE DO
YOU FIND CREATIVE
INSPIRATION?
”I read, I travel, and I
ask friends to bring
me newspapers and
cookbooks from around
the world when they
travel. The best places
for inspiration are
where you would never
look. I’ve found recipe
inspiration in a
Crate & Barrel catalog.”
HOW DO
YOU REFILL YOUR
CREATIVE WELL?
”When I’m in a rut, I walk
away from everything
for a bit and focus on
something completely
diff erent from food.
Usually that means
gardening or watching
Antiques Roadshow.”
