Peckerwood Café: Chef Spotlight--Nigella Lawson and Recipes--Share a Favorite of Your Own!

Nigella's show, Nigella Bites, was a comfort show for me for a few years. It was on BBC America, and I would make sure my godfather programmed his nifty DVR to catch it weekly. I turned others onto it, and we would watch Nigella and the OG Iron Chef. I thought she was sexy and gorgeous, so it wasn't all about the food. I crushed on her for a bit, but then I became very interested in her textures and British combinations. Brits aren't known for cuisine or culinary genius, but here was Nigella putting together things that looked tasty and inviting. I decided to highlight her because she became an international star and embraced her homey recipes and love of cozy homemade meals. Also, she was slightly plump, which means she ate what she made, which I liked. 

Brief biography: Nigella Lawson is a respected English food writer and television cook. I call her a cook, not a chef, and I use that term as a compliment. Many people have the title chef and cook uninspired food in restaurants around the world. But a cook knows how to throw down and make delicious food with heart and joy. Sidenote: My abuelita's sister, RIP, could cook food that would make your mouth sing with pleasure, but she never stepped foot in a restaurant kitchen. Out of her 7 kids, 6 still living, 3 are excellent cooks with her touch. 

Born on January 6, 1960, in Wandsworth, London, Lawson's journey into the world of food is as rich and diverse as her recipes. The daughter of Nigel Lawson, a former Conservative MP and Chancellor of the Exchequer for none other than Maggie Thatcher, and Vanessa Salmon, a socialite, and heiress to the J. Lyons and Co. fortune, Nigella's upbringing was steeped in a mix of political, social, and culinary heritage. And one of privilege. Nigella has said her relationship with her mother was difficult and unhappy; both of her parents hailed from Ashkenazi Jewish families, adding another layer to her rich cultural background.  

After graduating from Oxford University with a degree in medieval and modern languages, Lawson embarked on a career that saw her working as a book reviewer and restaurant critic before eventually becoming the deputy literary editor of The Sunday Times.

Her transition into cookbooks and television was not just a career shift but a passion project that allowed her to share her love for food with the world. Lawson's inviting style and approachable recipes have carved a unique niche in the culinary world and inspired many people to try making something tasty for themselves.

Here are some links to some of her most popular recipes. Her taste profiles are more European and less Americanized, but they are worth trying to introduce new ideas into your own cooking. 

Buttermilk Roast Chicken: This recipe is simple but really nice. I don't use table salt; I use sea salt because it isn't bitter and doesn't tend to make things overly salty.

Mirin Salmon: This is very beginning cook-friendly, and people always really like it. 

Carbonnade a la Flamande: Crowd pleaser that also makes you seem like you slaved hard in the kitchen. Use stew beef. It is very tasty with some creamy mashed potatoes. 

Linguine with Lemon, Garlic, and Thyme Mushrooms: Some people like the mushrooms lightly sautéed.  

Vietnamese Pork Noodle Soup: It makes for a delicious dinner or a weekend lunch. 

Lily's Scones: Make them, and you won't be sorry. 

If you want to invest in some new cookbooks or you want to try more of her recipes I have linked some of the recipes to her site.