Pamela Salzman + Kitchen Matters

Friends! I am still reeling from the amazing number of good cookbooks that came out this spring. I’ve been having such fun profiling them here and I hope you like reading about them. So, recently my friend Pamela came out with this terrific book called Kitchen Matters: More than 100 Recipes and Tips to Transform the Way You Cook and Eat — Wholesome, Nourishing, Unforgettable. For me it’s the perfect book for healthy eaters who don’t want to give up all their favorites. Pamela is the master of healthy cooking with tons of flavor. She knows what we all like and makes dishes healthier without becoming dull and flavorless.

This spring I had a great chat with Pamela about her recent book!:

1) This is clearly a book intended for families who love food and want to eat well. I love that there are so many healthier takes on family favorites! When you were developing these recipes, what inspired you? Did you take a favorite treat (nachos) and think of a fresh spin?

No one wants to eat plain quinoa or a boring salad, or feel like they have to spend a ton of money on powders and crazy ingredients.  I think it’s important to develop recipes that feel familiar, are full of flavor, but still pass the healthy test.  Nachos are such a fun food, and something I love doing is tweaking the flavors of an old standby.  So I put a Greek spin on nachos and made them just as delicious and a lot lighter and more nutritious.

2) Sometimes the balance between nourishing and tasty can be precarious. I’ll admit, sometimes “healthy” food doesn’t look like much fun to me. But your healthy food looks incredible! What’s your secret when it comes to balance healthy and flavor?  

Thank you!  First of all, I don’t believe in deprivation or avoiding entire food groups.  I don’t do “fat-free,” but I do believe in high quality, unrefined fats and oils.  I try to use flavor boosters like anti-inflammatory spices, citrus, garlic and fresh herbs.  I also like using in-season produce which tastes so much better than imported, out of season produce.

3) What are some of the requests food-wise you get the most from your students? Any particular dishes they want to learn or techniques they want to master most?

I live and teach in LA, where everyone is avoiding something, and sometimes they’re not even sure why! 😉  A lot of people are trying a grain-free diet right now and I also have a lot students going vegan.  So I’ve been teaching quite a few grain-free baking recipes lately, as well as showing people how to convert recipes with animal protein to ones without.

4) What’s next for you? I hope there is another book to come! 

I already have ideas for my next book! I am thinking about taking my classes online and I enjoy doing TV, so I am hoping to more!

Thanks, Pamela!