Peter Som’s Family Style Cookbook Brings Magic To Your Kitchen

Deanna Runolfsdottir 16 May 2025

When it comes to fashion and design, Peter Som is a name that resonates with elegance and creativity. For years, this iconic guru has been dressing, styling, and inspiring millions of people worldwide. But now, he’s taken his talents to a whole new level. With the release of his first cookbook, Family Style, Peter Som invites us into his world of culinary delights. This isn’t just about cooking; it’s about curating beauty and joy right in your kitchen.

Speaking with the same passion that fuels his designs, Peter Som shares, “Cooking, for me, is all about creativity, trusting your instincts, and taking risks with flavors. It’s an art form, much like fashion. In Family Style, I’ve gathered a collection of recipes that not only nourish the body but also inspire the soul. These recipes will introduce you to bold flavor combinations that can spark your own culinary magic.”

Ready to add a little flair to your dinner table? Try one of these mouthwatering recipes tonight!

Mapo Eggplant: A Flavorful Journey

(Serves 4)

Let’s start with a dish that’s packed with bold flavors and textures: Mapo Eggplant. This recipe combines the silken richness of tofu with the hearty, roasted goodness of eggplant. Here’s what you’ll need:

1 (14 to 16 oz.) block firm tofu
1 globe eggplant, trimmed and cut into 1 ⁄2” cubes
3 tbsp. neutral oil
3 garlic cloves, grated
1 tbsp. grated fresh ginger
1 ⁄4 cup chili crisp
2 tbsp. fermented chili bean paste
2 tsp. soy sauce
1 ⁄2 tsp. ground Sichuan peppercorns
3 scallions, sliced, white and green parts separated
1 tbsp. cornstarch
1 tsp. Sugar

Directions:

1. Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper. Place the tofu on a plate lined with 4 layers of paper towels. Top it with 4 more layers, a cutting board, and a large can. Let it sit for about 15 minutes to press out excess moisture. Once pressed, cut the tofu into 1 ⁄2” cubes.
2. Place the eggplant on the baking sheet, drizzle with 2 tablespoons of oil, and season generously. Roast in the oven for 30 minutes until tender and golden.
3. In a Dutch oven, heat the remaining oil over medium heat. Add the grated garlic, ginger, chili crisp, fermented chili bean paste, soy sauce, and scallion whites. Cook for about 2 minutes until fragrant. Mix the cornstarch with 2 tablespoons of water and add it to the pot along with the sugar and 1 cup of water. Cook for 1 minute.
4. Add the roasted eggplant and tofu to the pot. Simmer for 5 minutes, allowing the flavors to meld together. Stir in the scallion greens and serve with steaming hot rice.

Nutritional Information: PER SERVING: 398 cal, 34g protein, 13g carbs, 5g fiber, 5g sugar, 27g fat

Dinner Recipes From Peter Som s Family Style Cookbook That Will Inspire Magic in the Kitchen 704 Mapo Eggplant (c) Linda Xiao — Linda Xiao

Summer Roll Fish Tacos: A Fusion Delight

(Serves 4)

Next up, we have a fusion dish that brings the flavors of summer to your table: Summer Roll Fish Tacos. These tacos combine the freshness of romaine lettuce and carrots with the rich taste of fish and peanuts. Here’s what you’ll need:

2 tsp. coriander
2 tsp. ground ginger
2 tsp. garlic powder
1 ⁄2 tsp. chili powder
1 tsp. kosher salt
1 ⁄2 tsp. pepper
4 (6 oz.) firm white fish fillets, such as cod or halibut
1 tbsp. olive oil
1 tbsp. neutral oil
8 small soft corn tortillas
1 head romaine lettuce
1 cup shredded carrots
1 ⁄4 cup chopped roasted peanuts

Directions:

1. Preheat your oven to 375°F. Line a rimmed baking sheet with foil. In a bowl, mix the spices together. Rub the fish fillets with olive oil and coat them evenly with the spice mix. Roast the fish on the baking sheet for 20 to 25 minutes, or until it flakes easily with a fork.
2. In a large heavy pan, heat the neutral oil over high heat. Warm the tortillas in batches until they become soft and pliable, about 1 to 2 minutes per side.
3. To assemble the tacos, layer the tortillas with fresh romaine lettuce, flaked fish, shredded carrots, chopped peanuts, and a drizzle of peanut sauce*.

*For peanut sauce: In a bowl, whisk together 1 ⁄4 cup smooth peanut butter, 1 ⁄4 cup canned coconut cream, 3 tablespoons lime juice, 1 tablespoon chili crisp, 2 teaspoons each soy sauce, brown sugar, and fish sauce, and 1 ⁄2 teaspoon salt.

Nutritional Information: PER SERVING: 599 cal, 68g protein, 31g carbs, 5g fiber, 5g sugar, 23g fat