Why I Still Turn to Bourdain When I Don’t Know What to Cook

What Are You Going to Cook Tonight?

I was in a cab on my way to dinner when the email came through from my high school:
"Sad news about Anthony Bourdain… all those around the world who were influenced and inspired by his extensive work in the culinary arts, media, and beyond."

It hit me harder than I expected. Bourdain was one of those rare people you genuinely have to grieve. The kind who makes you stop in your tracks, take a breath, and ask yourself how you’re going to move forward—and honestly, how you’re going to step up.

At the time, I didn’t realize the size of the hole he left behind. I thought because we went to the same high school and loved food, we were somehow connected. But that was Bourdain’s magic: he made everyone feel connected. He never claimed to be perfect or always right. He corrected himself publicly, sometimes years later. He left it all on the table.

Few people inspire you to be rebelliously yourself like Bourdain did.
"Open your mind, get off the couch, move."

He had a rare curiosity—for people, for food, for experience. And in turn, he invited us to be human. To reach across the table and listen. To learn. To eat. The way he described a meal was the way others describe the greatest novel of the decade—because to him, every meal had a story.

Parts Unknown is still, to this day, the best place to go if you don’t know what to eat. Don’t know what to cook for dinner? Watch an episode. No matter who sat across from him, the questions lingered long after the plates were cleared.

Food is the most beautiful, collaborative, inspiring, and nurturing part of my life. At my core, I love it. Listening to Bourdain still excites the natural enthusiast in me—and even draws in the less curious—because he truly understood food.

"The world is filled with people doing the best they can."

However you remember him, the cool thing is—he wouldn’t care. The conversation he started was always enough.

I could write endlessly, but I’ll end with a question:
What are you going to cook tonight?

Ginger-forward take on Malaysia’s Nasi Ulam: A Place I want to Visit.

There’s something meditative about prepping a dish like this—stacking herbs, slicing with intention, adjusting flavors by feel. This rice salad pulls from the tradition of Nasi Ulam, Malaysia’s herb-packed answer to summer heat.

It’s bold. Refreshing. Clean. And it’s a perfect way to use what you’ve got on hand while showcasing what rice can do when treated with care.

Ingredients (Serves 4)

The Rice

• 1 1/2 cups long grain rice (jasmine or basmati)

• 3 cups water

• 1 teaspoon sea salt

The Herbs

• 1/3 cup Thai basil or sweet basil, thinly sliced

• 1/3 cup mint leaves, thinly sliced

• 1/4 cup parsley or cilantro, finely chopped

• 1/4 cup scallions, thinly sliced

• Optional: 1/8 cup lemon balm or sorrel for added brightness

The Dressing

• 1 teaspoon garlic, finely grated

• 1 teaspoon fresh ginger, finely grated

• 2 tablespoons fish sauce

• Juice of 2 limes

• 1 Thai bird chili or serrano pepper, finely minced (optional)

Knife Work That Matters

This dish is all about balance—and that starts with the knife work.

• Chiffonade your basil and mint: Stack the leaves, roll them tight, and slice into thin ribbons. Clean cuts preserve the oils.

• Mince with rhythm: For scallions and chilies, keep the knife tip down and rock it forward. Clean movement makes for clean flavor.

• Grate, don’t crush: Use a microplane for garlic and ginger to release their juices evenly and avoid bitterness.

Method

1. Cook the Rice
   Bring water and salt to a boil. Add rice, return to a boil, cover, and reduce to a gentle simmer. Cook for 16 minutes, then remove from heat and steam covered for 5 minutes. Fluff with a fork. Let cool to room temp.

2. Prep the Herbs
   Wash, dry, and slice your herbs using the techniques above. Keep them loosely covered with a damp towel while your rice cools.

3. Mix the Dressing
   Combine garlic, ginger, fish sauce, lime juice, and chili in a small bowl. Taste and adjust—more lime for brightness, more fish sauce for depth.

4. Assemble with Intention
   In a large bowl, combine cooled rice with the herb mixture. Pour dressing slowly and fold to coat. Let sit for 30 minutes to allow flavors to fully develop.

How to Serve It

This rice salad pairs beautifully with grilled proteins—lemongrass chicken, crispy tofu, or charred shrimp. It also stands on its own, light yet layered, bright yet homey.

Serve at room temperature. Garnish with toasted coconut or crushed peanuts if you want texture. But honestly, it doesn’t need much.