Peter Som
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Articles by Peter Som
What Peter Som Can’t Cook Without
If you’re like us, you’ve probably wondered what everyday stuff famous people add to their carts — like mascara or a sleep mask. In this iteration of our “Celebrity Shopping” column, we’re asking food-obsessed folks what they can’t cook without. Here, Peter Som — fashion designer and author of the cookbook Family Style — tells us about his favorite items. New! You can now save this product for later.
Peter Som's Lunar New Year Cake Is a Dessert to Write Home About
On Tuesday, Feb. 17, the world will celebrate Lunar New Year — and 2026 is the Year of the Horse (or, more specifically, the Year of the Fire Horse), which will bring lots of energy and big changes. This annual celebration is the perfect time to catch up with family and friends, and just remember that aside from good company, no Lunar New Year gathering is complete without heaping portions of delicious food.
Lunar New Year Cake
In a separate bowl, whisk together sugar, eggs, butter, vanilla extract and coconut extract, coconut cream and milk until smooth. Pour into flour mixture and whisk until smooth. Batter consistency should be similar to pancake batter. Arrange banana slices in the bottom of each pan. Pour batter atop, cover in foil and bake for 60-75 mins—removing foil at the halfway point—until center is set but still a touch jiggly and top is golden brown and crackled.
Brown Butter Miso Mochi Blondies
You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. Mochi first landed in Hawaii with Japanese plantation workers in the 1800s, and while the exact origins of butter mochi are unknown, all I can do is give thanks that it exists. The tender bounce and chew, the lightness yet decadence from the butter—it’s the perfect little snack, and very portable too, making it a great on-the-go treat.
Brown Butter Miso Mochi Blondies
Arrow Jump To RecipeSave Story Save this storyPrint You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. Mochi first landed in Hawaii with Japanese plantation workers in the 1800s, and while the exact origins of butter mochi are unknown, all I can do is give thanks that it exists.
At the Winter Table
By Peter Som When the days grow short and the air turns crisp, the instinct to gather feels stronger than ever. The season calls for slower evenings-moments spent at home around the table where conversation flows as easily as the wine, and the food feels both grounding and generous. These recipes are made for such moments: dishes meant not just to nourish, but to welcome-to draw people close, to spark memories, to remind us of the quiet pleasure of cooking for others.
Summer Roll Fish Tacos
Servings: 4 Rating: (0) Chef notes I love summer! For me, it's all about being al fresco with friends — a crisp glass of wine and eating delicious food that's light and fresh but still big on flavor (and so easy to make!) — like these fish tacos. I've combined two of my favorite warm-weather dishes into one.
Cacio e pepe meets sticky rice in this quick and comforting meal
Linda Xiao Servings: 2 Rating: (11) Chef notes For me, there's nothing more comforting and elemental than a bowl of rice — we had it at every meal growing up. Here, sticky rice is infused with the flavors of cacio e pepe — an Italian classic pasta dish using pecorino and black pepper — and topped with a fried egg for the simplest and most comforting easy meal or anytime snack. We’re sorry, this content is not available in your location.
Garlicky Caprese With Hoisin Buttermilk Ranch
Recipe Box From Family Style By Peter Som serves 6 For the Crispy Garlic 20 garlic cloves, peeled and minced 1 cup neutral oil For the Hoisin Buttermilk Ranch 1⁄4 cup sour cream 1⁄4 cup buttermilk 2 tbsp Kewpie mayonnaise 1 tbsp hoisin 1 tsp fresh lemon juice 1⁄2 tsp sriracha 1/4 cup minced chives 1 tbsp minced dill fronds kosher salt freshly ground black pepper Everything else 2 pints heirloom cherry tomatoes, cut in half 1 ball burrata, torn into large, bite-size pieces extra-virgin olive...
Gala Carrots
Recipe Box From Family Style By Peter Som serves 4 1 1/2 pounds carrots, trimmed 1 tbsp extra-virgin olive oil kosher salt freshly ground black pepper 2 tbsp honey 2 tbsp unsalted butter 2 tbsp gochujang 1⁄2 cup roughly chopped toasted hazelnuts (optional) 1 tsp grated orange zest flaky sea salt, for finishing flat-leaf parsley leaves, for garnish (optional) Preheat the oven to 450 degrees with a rack in the top third of the oven. Line a rimmed baking sheet with parchment paper.
3 Bay Area chefs’ new cookbooks are coming this spring Original
A Michelin chef who launched a casual eatery in a Half Moon Bay train caboose. A single San Francisco dad and restaurateur cooking up dinners with his young daughter. And a North Bay-raised fashion designer whose foodie family inspires his recipes. Now the Bay Area trio — Scott Clark, David Nayfeld and Peter Som — have cookbooks coming out that celebrate food, family and flavor in a big way. Here’s just a peek.
The Absolute Perfect Summer Pasta
Delicious. Peter Som is an award-winning fashion designer, culinary creator and lifestyle expert. His work has appeared in publications like Bon Appétit, and he's designed clothes for women like Michelle Obama. Friend of Wondercade, lifestyle and culinary expert designer Peter Som, is back again with a tasty tomato-packed pasta…bring it on a picnic, serve it out a cookout, gorge on it alone in front of the air conditioner…the world’s your oyster! And here’s your new go-to pasta recipe.
JIHAN LEE — Peter Som
CHEF AND PARTNER OF NAMI NORI IN NYC May 2024 Meet Jihan. Chef and partner at the temaki hot spot Nami Nori. He has a lot on his plate, from the original West Village location to multiple other locations, including the upcoming Miami outpost—and now his newly opened bakery, Postcard.
Weekly Recipe: No Mi Fan Sticky Rice By Peter Som
Food is one of the most exciting ways to share and explore cultures from around the world, and today, award-winning fashion designer Peter Som shares with us an updated recipe from his childhood that sheds light on the Chinese-American experience, just in time for the Lunar New Year. Som—who has dressed Michelle Obama, Beyoncé, Scarlett Johansson and Maggie Gyllenhaal in his colorful and flowing designs—has long held a special place in his heart for the culinary world.
An Amped-Up Version of Charades? Best Last-Minute Party Game Ever
Amusement that's perfect for procrastinating party planners Peter Som is an award-winning fashion designer, culinary creator and lifestyle expert. His work has appeared in publications like Bon Appétit, and he's designed clothes for women like Michelle Obama.
Your Go-To Hosting Guide For Cocktail Party Season!
Be it on Turkey Day or New Year's Day, here's how to throw a great friggin' party Peter Som is an award-winning fashion designer, culinary creator and lifestyle expert. His work has appeared in publications like Food & Wine, and he's designed clothes for women like Michelle Obama. Attending festive gatherings like holiday cocktail parties is a ton of fun [hiccup!], but you know what I like even more? Hosting holiday cocktail parties. It makes one’s heart (and living room) so very full.
Postcard from…Provincetown, MA
By Peter Som I’ve been coming to the tip of Cape Cod every summer for decades because it’s truly a magical place, where classic East Coast ease meets the beauty of the surrounding nature (especially the harbor)—but it’s also a vibrant and colorful scene with tons of restaurants, shops and shows.
For Me, Self-Care Means Deep Frying for One
Welcome to Grandma’s Notebook, a series unearthing the hand-written recipes of Mary Woo, the late grandmother of fashion designer Peter Som. Follow along as we dive into 20 years of recipes that trace her Chinese American immigrant experience. Along the way, we’ll discover hidden family secrets, new and enticing flavors, and priceless hand-me-down dishes that deserve a second life in your kitchen. After Grandpa died, Grandma rarely deep fried.
Crispy Battered Cod Recipe with Creamy Hoisin Tartar Sauce
Instructions Step 1 Make the sauce: In a small serving bowl, stir together the mayonnaise, pickles, cilantro, hoisin, onion, fish sauce, salt, and white pepper. Cover and refrigerate until ready to use. Step 2 Make the fish: In a large bowl, whisk together the all-purpose flour, rice flour, corn flour, baking powder, five-spice, salt, and sugar. Add the club soda and whisk until smooth.
In Defense of Boiled Chicken
Everybody loves a crisp, juicy, golden roast chicken, but as I learned from my grandma—a Chinese immigrant who came to America with a handful of recipes from the Old Country—poached chicken can be just as satisfying. It’s tender, flavorful, and (bonus) makes excellent leftovers. White cut chicken is a Cantonese classic. To make it, you poach a whole bird in a broth fragrant with star anise, fennel seed, and cloves, then serve it chilled, accompanied by a bright scallion-ginger sauce.
Cantonese White Cut Chicken with Ginger-Scallion Sauce
Instructions Step 1 Make the chicken: To a large pot set over high heat, add 8 cups of water, the fennel seeds, salt, sugar, cloves, and star anise and bring to a boil. Add the chicken (covering with more water if needed to fully submerge the pieces) and return to a boil. Reduce the heat to maintain a strong simmer and cook until a thermometer inserted into the thickest part of the thigh reads 165ºF and the chicken is fully cooked, 10–12 minutes. Meanwhile, fill a large bowl with ice water.
Easy Shrimp Pâté Recipe
Instructions Step 1 To a medium skillet set over medium heat, add the olive oil and tomatoes. Cover and cook, shaking the pan occasionally, until they burst and begin to brown, 5–7 minutes. Transfer to a small bowl, wipe out the skillet, and return it to the stove. Step 2 In the empty pan set over medium heat, melt the butter and cook the shallots, stirring occasionally, until soft, about 6 minutes. Stir in the tomato paste and cook until it sizzles, about 1 minute more.
Peter Som’s Retro Shrimp Pâté Is Primo Finger Food
Welcome to Grandma’s Notebook, a series unearthing the hand-written recipes of Mary Woo, the late grandmother of fashion designer Peter Som. Follow along as we dive into 20 years of recipes that trace her Chinese American immigrant experience. Along the way, we’ll discover hidden family secrets, new and enticing flavors, and priceless hand-me-down dishes that deserve a second life in your kitchen.
My Grandma’s Famous Orange Chiffon Cake Is Also a Conversation Starter
Welcome to Grandma’s Notebook, a series unearthing the hand-written recipes of Mary Woo, the late grandmother of fashion designer Peter Som. Follow along as we dive into 20 years of recipes that trace her Chinese American immigrant experience. Along the way, we’ll discover hidden family secrets, new and enticing flavors, and priceless hand-me-down dishes that deserve a second life in your kitchen. At Grandma’s, any problem could be solved over a slice of chiffon cake.
My Grandma’s Orange Chiffon Cake
Instructions Step 1 Make the cake: Position a rack in the center of the oven and preheat to 325ºF. Into a medium bowl, sift together the flour, sugar, baking powder, and salt and set aside. Step 2 In a large bowl, whisk together the oil, orange zest, orange juice, lemon juice, orange blossom water, and yolks. Add the flour mixture in three additions,whisking to incorporate after each addition.
How to Turn Soy Milk Into Sweet Tofu Fa
Welcome to Grandma’s Notebook, a series unearthing the hand-written recipes of Mary Woo, the late grandmother of fashion designer Peter Som. Follow along as we dive into 20 years of recipes that trace her Chinese American immigrant experience. Along the way, we’ll discover hidden family secrets, new and enticing flavors, and priceless hand-me-down dishes that deserve a second life in your kitchen.
Custardy Tofu Fa Recipe with Sweet Ginger Syrup
Instructions Step 1 Make the tofu: To a small pot, add 1 cup of the soy milk, the sugar, and gelatin and set aside for 1 minute (to hydrate the gelatin), then whisk to combine. Turn the heat to medium-low and cook, whisking frequently, until the milk comes to a low simmer, 2–3 minutes. Remove from the heat, add the remaining milk, and continue whisking until the sugar is dissolved, 4–5 minutes more. Set a fine mesh strainer over a medium bowl, then strain the milk mixture.
Lion’s Head Meatballs Are Saucy, Soulful Chinese Comfort Food
Welcome to Grandma’s Notebook, a series unearthing the hand-written recipes of Mary Woo, the late grandmother of fashion designer Peter Som. Follow along as we dive into 20 years of recipes that trace her Chinese American immigrant experience. Along the way, we’ll discover hidden family secrets, new and enticing flavors, and priceless hand-me-down dishes that deserve a second life in your kitchen.
Chinese Lion’s Head Meatball Recipe
Instructions Step 1 Make the meatballs: To a bowl, add the pork, scallions, egg, panko, wine, soy sauce, cornstarch, sugar, ginger, salt, and white pepper. Use your hands to combine, then use a wooden spoon to stir vigorously until the pork mixture is smooth and the consistency of thick frosting, about 5 minutes. Lightly oil or wet your hands to prevent sticking, and roll six 4-ounce balls (a scant ½ cup each), placing them on a plate beside the stove.
Peter Som’s Ultimate Thanksgiving Menu Is a Chinese American Feast
If you don’t count last year, I’ve always hosted Thanksgiving at my place in the West Village. It’s one of my most favorite holidays. I love renting long tables and arranging flowers, squeezing 25 people into my apartment, and cooking everything from scratch. It’s very come one, come all. That’s just how it was in my family, growing up in San Francisco.
Sweet Potato Tian
The classic Provençal tian—a gratin of layered sliced vegetables served right from the vessel it’s baked in—gets a Chinese American twist, courtesy of recipe developer and fashion designer Peter Som. In this recipe, a favorite on his Thanksgiving table, Som uses thinly sliced rounds of sweet potato tossed in brown butter spiked with ginger, miso, dark soy sauce, and five-spice powder.
Dutch Oven No Mai Fan
No mai fan (also spelled lo mai fan) is a Cantonese dish of steamed glutinous rice studded with lap cheong (Chinese sausage), mushrooms, and other savory bits. For Chinese American recipe developer and fashion designer Peter Som, it was a childhood favorite that has since become a staple on his Thanksgiving table. In place of the traditional clay pot, or “sand pot,” Som’s version uses a Dutch oven, which is ideal for keeping the rice warm until you’re ready to serve it.
Roasted Brussels Sprouts With Gochujang Brown Butter
Recipe developer and fashion designer Peter Som didn’t grow up with spicy food. Cantonese dishes don’t have the heat of Sichuan or Hunan cooking, and it was only many years later, after he moved to New York, that Som came to appreciate the wide range of Asian cuisines that balance heat and sweet. The combination of Korean gochujang, maple syrup, and brown butter creates that ideal union in this side dish, a staple at his Thanksgiving table.
Asian Pear Salad With Peanut-Lime Dressing
This salad from recipe developer and fashion designer Peter Som is all about bringing the crunch factor to the Thanksgiving table. Shaved into thin slices, raw cauliflower provides excellent texture and structure, while crisp Asian pears bring a sweet-tart flavor with lovely floral notes. A bright citrusy dressing clings to every nook and cranny thanks to creamy peanut butter for just-enough thickness.
Milk Tea Bread Pudding With Crème Anglaise
Milk tea is a delicious result of Hong Kong’s melting pot history. Chinese tea drinking rarely involves dairy, but the British influence in Hong Kong created what recipe developer and fashion designer Peter Som describes as a magical elixir made by combining strong black tea and sweetened condensed milk. Sweet, bitter, creamy, and so, so good, milk tea is very drinkable on its own and is an irresistible base for this bread pudding.
Char Siu Wellington
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission. For this Thanksgiving centerpiece recipe developer and fashion designer Peter Som combined the flavors of very Cantonese char siu pork with those of very British beef Wellington.
Asian Citrus Braised Short Ribs — Peter Som
Serves 4 INGREDIENTS 3 lbs.
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