Cookbook author and photographer Aran Goyoaga was born in Basque country and now writes for publications like The New York Times andBon Appetit from her home in Seattle. Her newest cookbook, Cannelle et Vanille, is named after her popular blog and inspired by the food of her childhood. Interested in a preview? Check out her Caramelized Apple Galette recipe, which she shared with us as part of our Bob's by the Book interview series. Learn more about Aran from our interview and video, below. Also, enter to win a copy of Cannelle et Vanille from Sasquach Books! Bob's Red Mill: Whats the first thing you ever learned to cook on your own, and how has that dish impacted your journey/life in the kitchen? Aran Goyoaga: There are a couple of dishes I remember cooking as a kid that became the base of so many things I cook today. Of course, they are staples of cooking that originate in the Basque Country/Spain and were things my family cooked a lot. One is some version of paella and another is flan. Of course, my first paella was simple and probably used the wrong pan, but it was something I made for my family a lot on Sundays when I was in my early teens. Id have music on, close the kitchen door and just got lost in the cooking process. BRM: Whats your favorite food memory? AG: I have repeated this many times before, but the smells of cinnamon and vanilla simmering in milk define my childhood (hence my blog and book name Cannelle et Vanille). My grandparents owned a pastry shop, and every day there was raw milk being pasteurized in large pots over the stove and some sort of cinnamon and vanilla-scented custard being stirred. It was my grandmothers job to do this and I remember standing next to her while she stirred and stirred. BRM: Name a dish everyone should learn to make, and why. AG: I think paella is a great one! It can feed a large crowd and its fairly easy to make in bulk. It tends to gather people around the fire and you can play around with ingredients. Plus, it teaches you to build a fire (if you are making it outside) and how to cook rice, which for such a humble ingredient, it can be a star. I think if you can cook rice well, you are set. BRM: If you could only take one dish to every social event for the rest of your life, what would it be and why? AG: Well, the dish that I am most often asked to bring is Spanish tortilla. Again, such a simple recipe but people are intimidated by it and my friends love it. I love bringing dessert, though, because baking will always be my first love. Maybe a tart or a loaf of gluten free bread. BRM: Whats the one kitchen rule you swear by? AG: Always know what is in your pantry, fridge and freezer. Be efficient with shopping and dont waste food. Also, clean as you go and prep as much as you can ahead of time. Its all about simplicity. BRM: If you could only grab for one Bobs Red Mill product, what would it be and why. AG: Oh thats hard because I use so many gluten free flours, but if I had to pick one, it would be almond or sorghum flour. I cannot decide! Our thanks to Aran for a wonderful interview. Hungry for more? Watch our video, below, and enter to win a copy of Cannelle et Vanille.