Drum Roll Please!

Hi there! My name’s Saanya Ali and I’m the founder of SOIRÉE, a platform, newsletter, and social community dedicated to reviving the “lost art of entertaining” and making food FUN again…as it should be. Whether online or in person, using business consulting acronyms or excited shrieks in the kitchen, I love to learn food, love food, love food lovers, explore the connections that sharing that love can bring, and host a lot of dinner parties.

The SOIRÉE newsletter is merging with Dash by Pepper, which will now be SOIRÉE by Pepper! Regardless of name, I can’t wait to obsess over all things food, cooking, history, hosting, culture, and tradition with so many new friends!

Each week, we’ll explore basic home cooking tips, hosting how to’s, food history and science deep dives, and share some of our favorite recipes, picks to shop, and invitations to fun foodie events. I’m so happy you’re here :)

PS - You can find SOIRÉE on our website, TikTok, and Instagram!

Mad Science: The Secret to Perfect Prawns

Nothing says summer like something (anything) di mare. Clams, crabs, crayfish, moules, lobster, and prawns take out seasonal timeshares on menus nationwide, and dishes adopt that uniquely fishy smell (non-derogatory). That said, perfecting seafood preparation is no easy feat. To help, we tested out a few of the popular “Perfect Prawn” prep tips and are here to share our findings…in five seconds or less.

TLDR—If you want to walk away with one fail safe tip, here it is. Dry brining will change your life. 

Dry brining (rubbing in salt and a bit of baking soda) alters the protein structure of most meat and fish.

Salt helps retain moisture + baking soda creates an alkaline environment that firms up flesh = tender and moist shrimp that have a good plump pop when you bite into them.

So, toss your shrimp in 1 teaspoon of kosher salt and 1/4 teaspoon of baking soda (per pound) and let them rest in the fridge for anywhere from 15 minutes to an hour before embarking on any of the following.

Poaching

Start COLD. By placing shrimp in cold water and then slowly increasing the heat, you ensure that the temperature is even and controlled throughout the process. This prevents the outer layers from overcooking before the interior is done and mimics the effects of a sous-vide. This method is key when preparing juicy shrimp for a shrimp cocktail, that doesn’t taste tough or chewy. 

Grilling

Leave the SHELL ON. This adds a layer of protection that prevents moisture loss. It also deepens the flavor of the shrimp due to the heat being applied to the shell. You can enhance this further by adding a dash of sugar to your dry brine which will introduce a touch of caramelization and a warm crust. 

Sautéing

Go QUICKLY. As soon as your shrimp go from grey and transparent to pink, STOP the cooking. Overcooking makes shrimp rubbery because the proteins tighten excessively and squeeze out the moisture.

Here’s a video summary, and a Mediterranean Prawn Pasta recipe to put your skills to the test!

History 101: The Dark Side of ‘Tomato Girl Summer’

It seems like everyone has something to say about Tomato Girl Summer, but did you know that the ohsoadorablesomehowthedesignofeverytshirtigetanInstagramadfor tomato actually has quite the sordid history?

1. In the 18th century, everyone thought tomatoes were poisonous because they were related to other deadly nightshades (Gisele and Tom Brady still stand firmly in the Anti-Tomato Camp) and they’re highly acidic so the juice could leach lead from pewter plates and cause lead poisoning.

2. In France and Italy, tomatoes were called "pommes d'amour" or "love apples" because they were believed to have aphrodisiac properties. This name reflected their exotic and mysterious reputation, since they were first used for decor rather than consumption.

3. Tomatoes are technically a fruit, but the Supreme Court got greedy and pedantic in 1893 and ruled that tomatoes should be classified as a vegetable for tariff reasons. Despite botanically being a fruit, this decision was based on the way tomatoes were commonly eaten—with dinner rather than dessert.

Here’s What’s Cookin’ At Pepper

WE GOT FEATURED ON A BILLBOARD IN TIMES SQUARE, NYC. This is for all of YOU that have supported Pepper over the years - our amazing team, investors, partners, creators, friends, family, and most importantly, the Pepper community. Thank you for believing in us, pushing us, and being part of this incredible journey!

AUGUST LIVE COOKING CLASS FOR PEPPER+ SUBSCRIBERS takes place TONIGHT, Wednesday, 8/28 at 6pm EST with a Q&A with the legendary Jake Goldberg (Silly_Jake on socials). As a reminder, Pepper+ subscribers get access to a monthly cooking class with top chefs!

Some Pepper users and recipes we’ve been LOVING:

1. This BBQ chicken thigh w/ mango pico de gallo recipe is PERFECT for a Labor Day weekend party.

2. Cassidy Suedekum is posting some absolute FIRE!

3. We all could learn from Sara Bowles’ beautiful plating & unique dishes!

-Jake, Matt, and Kayla from the Pepper Team

Your World in Food—Culinary Traditions Around the World

What is Sobremesa?

Sobremesa is a Spanish term that refers to “the time spent lingering at the table after a meal, engaging in conversation and enjoying each other's company.” It’s a common cultural practice across Spain and Latin America, and in just one word it emphasizes the notion that meals aren’t just about food, but also about the shared experience and social interaction that follows. More about Sobremesa here!

‘Tis the Season(al Produce)

Blueberries, Raspberries, Blackberries, Melons, Nectarines, Peaches, Plums, Tomatoes, Cherries, Corn, Eggplant, Okra, Cucumbers, Watermelon, Zucchini, and other summer squash.

Later in the month look out for the first Beets, Peppers, and Figs.

Breaking News From the Food World

• 🥒: Cool as a cucumber just got a whole lot cooler—”Cucumber Guy,” Logan Moffitt, continues to go majorly viral with his “sometimes you just need to eat a whole cucumber” videos on TikTok, some garnering over 27 million views. Cucumbers have been my midday snack all week and this mandolin has changed my life.

• 🛍️: Whole Foods is gamifying sustainability with their new collab with Too Good To Go. This July, the nationwide grocery chain started to give “customers the chance to purchase "Surprise Bags" of surplus food items in more than 450 locations across the U.S.” These bags include $30 of ready-to-eat meals for just $10 and helps to limit food waste at the end of the day.

• 🥔: Lays just got a new stamp on their passport…maybe a few. The infamous potato chip brand just dropped their new Global Flavors line up, but with a twist. From now through September 28th, if you scan the QR code on the back of the Wavy Tzatziki, Masala, and Honey Butter bags, you will be entered to win a trip to Greece, India, and Korea for yourself and a friend! Check out my food history video to learn about if potato chips are…elitist?

In Our Carts

Hostess gift your host will actually use

L'OCCITANE Almond Cleansing & Softening Shower Oil

For your table

ATELIER SAUCIER Carnival Striped Napkins

To consume

GHIA Original Apéritif

For her

TYPOLOGY TINTED TRIO

For him

OPINEL Bon Appétit Steak Knives

For anyone just because

FLAMINGO ESTATE Roma Heirloom Tomato Hand Care Duo

If you’re looking for even more, respond to this email with “I’m hungry” and we’ll send you personalized recipe recommendations.

See you next week!

Xx,

Saanya