Expect a stylish mix of Asian and Parisian flair at Princess Tofu. Coming to you from San Francisco, this food blog features the dazzling imagery and a vast array of vegetarian dishes that will inspire even the most adamant meat eater. This is culinary inspiration at its best.
Describe your cooking style in three words: Buttery, smoky vegetables.
What’s your signature dish? Gnocchi, all kinds.
What do you think is the most underrated ingredient? Fennel.
What’s the best cooking advice you’re ever received? He never said this to me, personally, but this resonates with my love of cooking so I carry this idea when I go to my kitchen:
“For me, it’s just very hard to be in the world. Whether it’s cooking or writing, you trudge along and it’s hard. You spend most of your time in any kind of creative pursuit mired in this cold, gray, muddy kind of wasteland. And then, every once in a while, you have this moment where something happens that is so extraordinary, so transcendent, that it obliterates all of the tedium of the world. A light so bright that it just wipes out everything else around it. And then it’s gone, and you’re back in that muck again. But that moment of epiphany is so extraordinary that you endure all of the other stuff to find it. The act of pursuing a moment of creativity is itself obliterating because it’s all-consuming. Anything that you don’t want to think about then is pushed away, because all you can do is pursue this one thing. It’s a very effective way of not being in the world.” — Daniel Patterson, Chef, @Coi
If you could share a meal with anyone in history who would it be? A platter full of oysters with MFK Fisher. Consider the Oyster was revelatory, sensual, humorous—all of the wonderful things writing and food should be.