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Vancouver Sun
a day ago
- Entertainment
- Vancouver Sun
Cook This: 3 recipes for sharing from Family Style, including crispy devilled tea eggs
Our cookbook of the week is Family Style by fashion designer Peter Som. Jump to the recipes: crispy devilled tea eggs , sweet and sour sticky ribs with citrus peanut gremolata, and charred cabbage with hoisin tahini Caesar . Fashion and food may seem a world apart, but for designer and cookbook author Peter Som , they're connected. A great-looking sweater might catch your eye as you scroll, but appearance isn't everything. There's also how it fits and feels. Likewise, we eat with our eyes first, yet a dish has to have substance, following up its looks with flavour and texture. Though the fundamentals and technicalities differ, Som's creative approach to both is similar. 'Whenever I design clothes, I like my clothes to be what they call 'front of closet.' That's a garmento term, but it's those pieces you want to wear every day. That favourite sweater,' says Som, who has dressed many notable figures, including Michelle Obama and Beyoncé. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Som extended his elegant way with the everyday to the 100 recipes in his cookbook debut, Family Style (Harvest, 2025). 'I want these to be dishes you'll make over and over. That'll be great when you get home on a Tuesday at seven and you're tired, or perfect for Saturday company.' Writing the book was a period of rediscovery for Som. He dedicated Family Style to his mom, Helen, and maternal grandma, Mary, the family matriarch who died 20 years ago. His aunts, uncles, cousins, sister and mom shared stories, which helped him learn more about Mary through her food as he translated their memories into recipe form. Helen and Mary instilled a love of food in Som from a young age. Growing up in the San Francisco Bay Area, his grandmother's mostly Cantonese cooking and American baking and his mom's love of French food and the local, seasonal cuisine born out of Chez Panisse in Berkeley, Calif., shaped him. 'I could never get McDonald's, which, as a kid, is really annoying, but now, I fully appreciate the dedication she put into everything that was put on the plate,' he says of Helen's cooking. 'As a working architect, she didn't have tons of time. But when my sister and I would get our braces tightened, she would make spinach soufflé because it was easy to eat, and we got our vegetables. Food has always been very central to my life, and it's been exciting to delve into it even more.' Som sees his career in food as an 'expanding focus,' not a departure from fashion. 'I still have a few toes in fashion in a few projects. But back when I did my runway collections, I was full-on. I had all toes, all hands and my full body — I was all-in fashion, and cooking was always in the background. I think it was the thing that kept my feet on the ground in a very heady, sometimes crazy industry.' Retreating to his kitchen, whether to cook for himself or his friends, was a way for Som to centre himself. When he closed his runway collection business in 2015, cooking became even more integral. Som's professional foray into food started organically as he tapped into something that he had long loved to do. Som started sharing photos of his dinner on Instagram and realized his audience had an appetite for it when people started asking for the recipes. In 2019, he launched The Extra Taste , a vertical on his website featuring all things food, including recipes and restaurant guides. In fifth grade, Som knew he wanted to be a fashion designer. 'From that moment on, I had my blinders on. I was focused. So, it took me a while to allow myself to have a new dream, in a way. And it wasn't until I took off those blinders that I saw something I loved through the whole time, right under my nose.' The book's title is a nod to Som's design background. He likes his dishes to look appealing without feeling belaboured, whether it's a finishing flurry of herbs or a sprinkle of salt. It also encompasses his favourite way to eat: family style. 'There's nothing more fulfilling than family, blood or chosen, coming around a table and breaking bread or, in my case, sharing rice,' he says, laughing. If you have a pantry and a fridge door full of essentials, such as 'flavour bombs' miso, hoisin and Pecorino Romano, Som believes you can mix and match and come up with a delicious meal. Creativity in the kitchen is the throughline of Family Style. He wants readers to have fun — to allow themselves to experiment, play with ingredients and taste how they go together. 'You never know where it'll lead you.' After all, he says, 'Umami is umami, whether it comes from miso, soy sauce or a hunk of Parmesan.' Som merges influences, using hoisin and tahini in a Caesar dressing drizzled over charred cabbage wedges and finishes an udon dish with finely grated Pecorino Romano. From his award-winning eponymous fashion line to past women's runway collections for Tommy Hilfiger and current designs for Rent the Runway , Som is renowned for sleek silhouettes and vibrant colours. When he had his runway collections, Som says he designed 'happy clothes' for everyday moments, not just special occasions. He develops recipes with a similar ethos. 'If something can put a smile on your face, especially in the crazy world we're living in, that's what it's all about. For me, and I think for a lot of people, food is comfort. It's security. It's nostalgia. It brings you back to those childhood memories. So, if somebody makes my recipe and it makes them smile, that's the greatest honour.' Makes: 12 devilled eggs Marinated eggs: 2 tbsp light soy sauce 2 tbsp dark soy sauce 1 tsp Sichuan peppercorns 1 star anise 2 tsp sugar 3 black tea bags 6 large eggs Panko topping: 1 tbsp extra-virgin olive oil 1/3 cup panko 1/8 tsp smoked paprika 1/4 cup mix of finely chopped dill and cilantro Kosher salt Freshly ground black pepper Everything else: 3 tbsp Kewpie mayonnaise 1/2 tsp oyster sauce 1/2 tsp mustard powder Kosher salt Freshly ground black pepper 1 sheet nori, finely chopped 1 tbsp bonito flakes Dill and cilantro, for garnish In a small pot, combine the light soy, dark soy, Sichuan peppercorns, star anise, sugar, tea bags and 1 1/2 cups water. Bring to a boil over medium heat, then turn the heat down, cover, and simmer for 15 minutes. Remove from the heat and let cool completely, then remove and discard the tea bags. Transfer the marinade to an airtight container. Rinse the pot, fill with fresh water, and bring to a boil. Gently lower the eggs into the boiling water and cook for 9 minutes. Transfer the eggs to a bowl of ice water to cool completely. Peel the eggs and add them to the marinade. Cover and refrigerate for 30 hours, stirring the eggs a few times to ensure the marinade coats all the eggs thoroughly. To make the panko topping, heat the olive oil in a medium skillet over medium heat until shimmering. Add the panko and smoked paprika and toast, stirring frequently, until golden brown, about 5 minutes. Stir in the herbs, season with salt and pepper, then transfer to a plate and spread out to let cool. To assemble, remove the eggs from the marinade and cut them in half, wiping the blade clean between each cut. Remove the yolks with a spoon and transfer to a small bowl. Add the mayonnaise, oyster sauce and mustard powder and whisk until smooth. Season with salt and pepper. Use two spoons to spoon the yolk mixture back into the egg whites. To serve, spread half the toasted panko on a serving plate, then top with the devilled eggs. Sprinkle with the remaining panko and top with the nori and bonito flakes. Garnish with dill and cilantro and serve. Serves: 6-8 Ribs: 1 tbsp five-spice powder 2 tsp smoked paprika 2 tsp onion powder 1 tsp garlic powder Kosher salt Freshly ground black pepper 1/2 tsp cayenne powder 1 (4-lb/1.8-kg) rack baby back pork ribs 1 tbsp extra-virgin olive oil 3/4 cup beer, apple cider or water Sweet and sour sauce: 1/4 cup ketchup 1/4 cup rice wine vinegar 3 tbsp soy sauce 1 tbsp maple syrup 1 tbsp sriracha Kosher salt 2 to 3 drops red food colouring (optional) 2 tsp cornstarch Gremolata: Grated zest of 1 orange Grated zest of 1 lemon Grated zest of 1 lime 1/2 cup minced flat-leaf parsley 1/4 cup chopped roasted salted peanuts 1 tbsp extra-virgin olive oil Preheat the oven to 275F (140C). Line a rimmed baking sheet or roasting pan with aluminum foil. In a small bowl, combine the five-spice, paprika, onion powder, garlic powder, 2 teaspoons salt, 1 teaspoon black pepper and cayenne and mix to combine. Rub the rack of ribs with the olive oil, then coat completely with the spice rub on all sides, patting with your hands to make it adhere. Place the rack bone side down on the prepared baking sheet (if your rack is large, cut it in half). Add the beer to the pan, taking care not to pour it onto the rack. Cover tightly with aluminum foil and roast for 2 hours. Meanwhile, make the sweet and sour sauce. In a small saucepan, combine the ketchup, rice wine vinegar, soy sauce, maple syrup, sriracha, 1/2 teaspoon salt, and food colouring (if using). In a small bowl, mix the cornstarch with 1 tablespoon water until completely combined, then pour the mixture into the saucepan. Bring to a simmer over medium-low heat and simmer for 1 to 2 minutes, until thickened. Remove from the heat and set aside. Remove the foil, turn the ribs bone side up, and brush generously with the sweet and sour sauce. Turn the oven temperature up to 400F (200C) and roast, uncovered, for 20 minutes, flipping the ribs and slathering with more sauce every 5 minutes. Turn the broiler on high. Brush more sauce on the meaty side of the ribs and broil for 2 to 3 minutes, or until the sauce is bubbling and starting to darken. Remove the ribs from the oven and brush one final coat of glaze on top. Let rest for 15 minutes. While the ribs are resting, make the gremolata. In a small bowl, combine the orange zest, lemon zest, lime zest, parsley, peanuts and olive oil. Cut the rack into individual ribs. Sprinkle with the gremolata and serve with more sweet and sour sauce alongside. Serves: 6-8 1 large head green cabbage, cut into 8 wedges with root end attached 4 tbsp extra-virgin olive oil, for drizzling Kosher salt Freshly ground black pepper 1 tbsp fennel seeds Hoisin tahini Caesar: 1/2 cup Greek yogurt 3 tbsp tahini Juice of 1 lemon 2 tbsp Kewpie mayonnaise 2 tbsp extra-virgin olive oil 1 tbsp Dijon mustard 2 tsp hoisin sauce 2 tsp anchovy paste 1/4 cup finely grated Pecorino Romano Kosher salt Freshly ground black pepper Everything else: 2 tsp extra-virgin olive oil 1/4 cup panko 1 tbsp toasted sesame seeds 1 tsp grated lemon zest Chopped dill fronds and chives, for garnish Flaky sea salt, for finishing Preheat the oven to 450F (230C) with a rack in the centre position. Line a rimmed baking sheet with parchment paper. Spread out the cabbage wedges on the prepared baking sheet and drizzle with olive oil. Season with kosher salt and pepper and roast for about 20 minutes, or until the wedges are tender and charred on the edges. Flip, sprinkle with the fennel seeds, season again with kosher salt and pepper, and continue to roast for an additional 20 minutes, or until the edges are charred, the cabbage is tender, and a knife inserted into the root end slides in easily. Meanwhile, make the dressing. In a large bowl, combine the Greek yogurt, tahini, lemon juice, mayonnaise, olive oil, mustard, hoisin, anchovy paste and Pecorino Romano. Season with kosher salt and pepper and whisk until smooth. In a small skillet, heat the olive oil over medium heat. Add the panko and sesame seeds and toast, stirring frequently, until deep golden brown, 2 to 3 minutes. Remove the pan from the heat and stir in the lemon zest. Arrange the cabbage on a serving platter and drizzle with the dressing. Sprinkle the sesame panko atop, then garnish with dill and chives. Finish with flaky sea salt and serve. Recipes and images excerpted from the book Family Style by Peter Som. Copyright ©2025 by Peter Som. Reprinted by permission of HarperCollins Publishers. Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark and sign up for our cookbook and recipe newsletter, Cook This, here .
Yahoo
a day ago
- Entertainment
- Yahoo
Pupils at West Cumbrian school celebrate 'Express Yourself Day'
A WEST Cumbrian school has been hosting an 'Express Yourself Day.' Kirkland Academy, near Frizington, held the day to encourage pupils to embrace their own 'unique personalities.' The event is held annually at the school and involves both children and teachers participating. Pupils enjoy 'Express Yourself Day' (Image: Kirkland Academy) Express Yourself Day was held on Thursday, May 22. Helen Shore, HLTA at the school, said: "We hold an Express Yourself Day each year, which is the perfect way to embrace our own unique personalities. "Children and staff are encouraged to explore creative ways to express their feelings, thoughts, hobbies, and interests, and be themselves. Pupils enjoy Kirkland's Got Talent (Image: Kirkland Academy) "It's always a really special day, creating lovely memories for us all." The school also hosted Kirkland's Got Talent 2025 as part of the event. Helen added: "Children who chose to take part selected their acts; some went solo and some teamed up with their friends for a group performance. "We had a great variety of acts, including singing, comedy, gymnastics, football, and ventriloquism. Pupils enjoy Kirkland's Got Talent (Image: Kirkland Academy) "Children from nursery up to year 6 performed on the stage. "One of our Year 6 pupils hosted the show, doing an amazing job, and another pupil helped out with music. "Families came along to watch, and it was a wonderful afternoon. We were very proud of all the children who worked hard on their acts."
Boston Globe
a day ago
- Entertainment
- Boston Globe
New Hampshire native Jennifer Simard brings trademark deadpan to Tony-nominated run in ‘Death Becomes Her'
But thanks to a magic potion that grants her eternal youth, Helen gets a gorgeous glow-up and embarks on a quest of vengeance against her rival. When Madeline strikes the same Faustian bargain for immortality, the ladies engage in an unhinged war of brutal insults and bodily destruction involving shovels, shotguns, and more. Advertisement Jennifer Simard Courtesy Advertisement For years, Simard has been beloved by theater insiders for her ability to achieve a big impact with a small but electrifying gesture, slight turn of the head, or strange vocal intonation. That talent is on full display in 'Death Becomes Her' when her character, forced into a mental institution, chews on her 'yummy hair' as visions of her frenemy haunt her addled mind; when the unhinged Helen seduces Ernest with a double entendre-laden song while plotting Madeline's demise. Or perhaps most notoriously, when she's waving away smoke from a gunshot wound to the gut while snarking, Whether she's giving a sarcastic eye-roll, tossing off an acerbic zinger, or seducing with a come-hither stare, Simard intimately understands the art of underplaying. 'It's almost like an experiment. How small can I be to achieve the same result? Sometimes you just have to say the words and not put a lot of frosting on it,' Simard says in a recent Zoom interview from her dressing room at the Lunt-Fontanne Theatre. 'I always believe in letting the audience come to you, as opposed to pushing. Less is more, so that when you have to paint with a broad brush stroke, it's coming from an honest place that you've already used a fine brush stroke for.' Raves Noel Carey, who co-wrote the music and lyrics for 'Death Becomes Her' with Julia Mattison, 'Jen can get huge laughs with one word set at half volume. … She does a really good job of putting the cap on the crazy and letting it boil. But you can see [Helen's] conniving wheels turning.' Advertisement Megan Hilty, left, and Jennifer Simard, right, in "Death Becomes Her." Matthew Murphy and Evan Zimmerman/Matthew Murphy 'Death Becomes Her' might be a combination of an uproarious camp sensibility and the grotesquely macabre, but it also contains incisive social critiques — of impossible beauty standards for women, the difficulties of aging, and the lengths people will go to maintain their youthful looks. 'You have a double standard quite often,' Simard says. 'I don't know how many times I've read, 'Wow, she's really let herself go,' and then other people saying, 'Oh, she's had too much work done.'' So Simard takes Helen's fears and insecurities seriously. 'I believe the best comedy is rooted in pain, and Helen has a lot of pain,' Simard says, 'and you can just mine so much humor from that.' In time, the two frenemies realize that they're each other's 'persons,' the yin to their rival's yang. 'These two women don't hate each other,' Simard explains. 'The other woman makes them feel alive, and that's what we discover by the end. It's disguised as this all-out war, but really they just can't live without one another.' Growing up in New Hampshire, just outside of Nashua, Simard performed in musicals in high school and at dinner theaters and regularly attended shows both in Boston and at the Palace Theatre in Manchester. As a little kid, she remembers sitting in the front row at 'Fiddler on the Roof,' tugging on her mother's sleeve, pointing to Tevye's youngest daughter and saying, 'Mom, I don't want to be down here. I want to be up there [on stage],' she says. 'So I knew from a very young age that's what I wanted to do.' Advertisement She attended the Boston Conservatory for a semester, but dropped out when she started landing professional gigs, including a season at Boston's now-defunct outdoor Publick Theatre and a production of 'Nunsense' in the North End. Then she landed a job in the venerable musical-theater parody show 'Forbidden Broadway,' moved to New York, and never looked back. Spoofing Broadway stars and belting big numbers in 'Forbidden Broadway' and performing in the original cast of the long-running 'I Love You, You're Perfect, Now Change' was ideal training ground for how to ring laughs out of every moment. 'She's game for anything,' says While Simard had appeared on Broadway in shows like 'Shrek: The Musical' and 'Sister Act' and was beloved by in-the-know fans, it took years of struggling against the tide for her to finally break through to wider acclaim as gambling-addict Sister Mary Downey in 'Disaster!' She earned a Tony nomination for her antic performance, and it led to higher-profile parts in 'Hello, Dolly,' 'Company,' and 'Mean Girls.' 'I don't think anything else I've done subsequently would've happened without it,' she says. 'It put me on a different level — or section of a map.' Simard credits her New England roots for teaching her how to persevere against all odds — 'the industrial Northeast, baby, we're pretty tough' — and her late mother, Yvette, for inspiring her 'devious' and cracked sense of humor. 'She was the funny one,' she says. 'Any humor I have is pretty much through her.' Advertisement Right now, she's basking in that sweet-spot combination of a role that's 'creatively satisfying' in 'a commercial hit that people are clamoring to see. … You just don't take that for granted because it's rare, if it ever happens.' She's also savoring her Tony nomination, which she says epitomized her 'resilience' at a difficult time. 'I've been through a lot in my personal life in the last two years,' she says. After two decades of marriage, 'I've had to navigate a divorce and, like Helen, lean on my best friend — my person. … So to get this recognition now is really special.'
Daily Mirror
a day ago
- Entertainment
- Daily Mirror
Helen Flanagan wows in risqué lingerie pics as she makes confession after split
After her recent split with ex-boyfriend Robbie Talbot, former Corrie star Helen Flanagan is back with a bang after launching a new racy lingerie collection Former Coronation Street star Helen Flanagan has sent fans into a frenzy after posting photos in some racy lingerie - showing her recent ex-boyfriend exactly what he's missing. The launch of her new collection comes just weeks after her split from Robbie Talbot, 45, after the spark between them fizzled out after just over a year. Her breakup is believed to have happened over a disagreement over having kids, with Helen wanting more with the already dad-of-two. But after having a "grown-up" conversation they realised they wanted different things and chose to split. A source told The Sun: "They want different things in life. She has just landed a new acting job and is trying to juggle work projects with the kids. "She sat him down two weeks ago and said, 'This isn't working.' It was a grown-up chat. She just wants to be on her own for a while although she still has feelings for him." But now there is no doubt she is back, as the 34-year-old looked incredible styling her own powder blue lingerie set in collaboration with big brand Nikki Intimates. Announcing the collection with the seductive snaps, Helen posted to her 1.1 million Instagram followers: "Super excited to work alongside @nikkiintimates on my very own collection — Summer Haze — filled with the dreamiest pastels and romantic silhouettes." The reality star showed off her figure in several different racy sets, including a daring black floral number and a pretty pink floral set as she posed in front of a grand fireplace at Arley Hall in Cheshire. The mother-of-three added: "I've always loved lingerie modelling and feel my most confident and empowered when doing so." Helen is perhaps best known for playing Rose Webster on Corrie, first appearing on the Cobbles way back in 2000 where she would play the role on and off for the next 18 years before officially leaving the show, but during that time she was no stranger to a lingerie shoot. She continued: "I think 21-year-old me would be proud that 34-year-old me, and a Mum of 3, still has the confidence to do this! My body has changed but my message has not; let's love our bodies & be confident and gentle to ourselves in our skin. I hope this range has something for everyone." Coming not long after another big break-up to her ex-fiancée and father to her kids Scott Sinclair, Helen is now said to be wanting to concentrate on her career and family life.
Daily Record
2 days ago
- Entertainment
- Daily Record
Helen Flanagan announces racy underwear collection following split
The former Coronation Street actress, 34, has reportedly split from boyfriend Robbie Talbot just over a year after first getting together. Helen Flanagan has wasted no time in ensuring her former flame knows what he's missing. It comes as the 34-year-old reportedly split with partner Robbie Talbot, 45, as their romance is said to have 'fizzled out'. Fresh off her solo trip to France, where the Corrie actress was seen sporting a striking blue swimsuit as she soaked up the rays, Helen has sent fans into overdrive with her latest racy social media post. Helen and Robbie, who began dating amid her stint on Celebs Go Dating, are said to have clashed over views on having children. Since their split, Helen is focusing on being mum-of-three to her kids Charlie, three, Delilah, six, and Matilda, nine, that she shares with ex Scott Sinclair. Posing in a powder blue lingerie set, Helen announced her thrill to share her new collection. "Super excited to work alongside @nikkiintimates on my very own collection — Summer Haze — filled with the dreamiest pastels and romantic silhouettes," she wrote. She continued, captioning the racy post to her 1.1 million Instagram followers, "I've always loved lingerie modelling and feel my most confident and empowered when doing so. "I think 21 year old me would be proud that 34 year old me, and a Mum of 3, still has the confidence to do this! My body has changed but my message has not; let's love our bodies & be confident and gentle to ourselves in our skin. I hope this range has something for everyone." People were soon to flood the post with fire and heart-eye emojis. "True beauty beautiful inside and out," one fan penned. "You look absolutely stunning," voiced another as others simple wrote "Wow!!," as they spammed flames in the comments section. Some even chose to call on her to return to Corrie on the post. "Helen you need to come back to Corrie, everyone would watch it again if you were on it!," they noted. Meanwhile, Helen is believed to have been keen to have kids with dad-of-two Robbie, with insiders reporting the pair had a "grown-up" conversation when realising their relationship was not progressing. The news of their split just comes weeks after she reportedly voiced concerns that her romance might be fizzling out, following Robbie's move out just months after living together. Helen is said to have found it difficult balancing being a full-time mum alongside both her career and relationship expectations. Adding further stress, the actress recently placed her 'forever home' on the market amid rumours of financial pressures. Helen previously resided in the eight-bedroom property located in Bolton, Greater Manchester, along with her former partner Scott, 36, and their children, before separating in 2022. In a heartfelt Instagram post in January, she divulged: "My love life was a s**t show.... I didn't look after my mental health. I felt so s**t and sad. I felt like my whole life was f***ed up now and I had the perfect family. 13 years is a long time to be with someone. My whole 20s. I had a lot of family fall-outs too and I also lost basically all my money. Me and Scott weren't married we were engaged. "My mental health was so bad I thought maybe my kids would be better off without me and maybe they would be better off with their dad as he's more level-headed than me. I love my kids more than words can say, but when you are not well you're not well."
