Cook in Color
Adaptable recipes destined to become meal-planning mainstays. These techniques and spice blends are designed to let you add your favorite ingredients as the seasons change.
An ever-changing world of flavor
“I believe that every cuisine is constantly evolving, drawing on new influences, discovering new tastes. These recipes take advantage of how easy it has become to access all the world’s flavors, building on culinary traditions to create dishes you can truly make your own.”
-Asha Gomez
& I Cook in Color
Meet
Asha Gomez
It was Asha’s love of experimentation that led her to interweave the culinary traditions of Kerala in Southern India and her adopted home in the American South. The result was the award-winning cookbook My Two Souths, and a deeper passion for exploring the relationships between global cuisines. That drive is on full display in her new book, I Cook in Color, and in her Atlanta culinary studio The Third Space.
Lunch. It sounds weird, but I’m a full time career woman and a mom, so my life revolves around my kid and his needs. The afternoon reprieve of lunch, alone or with a few friends, is something I cherish.
My mom's spice tin.
Mango - the Kesar mango to be specific. But not president; it should rule the world. It will ruin you for every other mango on Earth. It’s just that perfect.
All the spice, twice as nice
(Because bulk isn't always bettter)
The Chile Sampler
Discover the nuances between regional chile peppers and avoid the flavor faux pas of spicing up an Asian dish with a South American chile (or vice versa).