Different from all other nights
Passover in person, lots of tacos, and a class you don't want to miss
Hi friends,
Welcome back to This Needs Hot Sauce. It’s Passover, which means I never know what to eat for breakfast (this morning’s matzoh avocado toast was tasty, but hardly filling).
On Saturday, my family had an outdoor Seder in my parent’s backyard. We were all a little underdressed (Passover is such a spring holiday, but the temperatures drop a lot when the sun goes down), but had such a great time. We’ve adapted so much in the past year that it felt normal to throw on a mask before going inside to help with the dishes or to turn on our phone’s flashlights for an outdoor afikomen hunt in the bushes. The food, of course, was very special. Since I’m keeping Passover (I eat rice and corn), I’m all ears for K4P meals that don’t revolve around matzoh. I ate tacos for both breakfast and dinner yesterday and will need to branch out.
Passover is a good time to reflect and welcome a new season. We retell the same story every year with a different emphasis, like modern plagues (hunger, gun violence, racism and discrimination, to name a few) and the hopes of being inside together next year. Dale and I spent most of yesterday cleaning the apartment, I bought a bunch of tulips that are opening, and I’m feeling hopeful about what’s to come.
Speaking of what’s to come, my friend Erica, a talented Chef and recipe developer (check out her newsletter), and I are teaching a meal prep class together! It’s Sunday, April 18th at 3 pm EST and will be lots of fun. This isn’t boring, bland meal prep, it’s going to be flavorful and leave you all set for the week. You can sign up here and use code SUNDAY for a discount.
Now, let’s dive in.
Something to cook:
Julia moved into a beautiful apartment and I had to bring her some treats. I made a batch of banana chocolate chip muffins with three very ripe bananas, using a version of this Julia Turshen recipe.
I took a cooking class with Maille mustard this week and my favorite part was the halloumi they sent with the rest of the ingredients. We used some of it on skewers and I cooked the rest of it in a cast iron, where it got nicely browned. Served over couscous with romesco sauce, it was a tasty lunch. It’s a bit hard to find near me, but Wegman’s has it.
For Seder, my assignment was chocolate caramel matzoh. I made two sheets for lots of leftovers (double the recipe) and topped them with toasted slivered almonds and sprinkles (thanks Lindsey for the inspiration). Making this is something I look forward to every year and you should give it a try. My biggest tip is to line your baking sheet really well with aluminum foil and clear some fridge or freezer space for it to cool. Cleaning sticky caramel off a baking sheet is an undertaking.
Other Seder highlights: these crispy potatoes that Julianne and Ian made (there were no leftovers), a fresh spring salad, a version of this cauliflower, and vegetarian matzoh ball soup. Erika and Dale bravely tried gefilte fish and decided it was not for them.
Yesterday, I made breakfast tacos with scrambled eggs and leftover halloumi. Again, if you have Passover breakfast suggestions, I’m all ears. It’s always the hardest meal to adapt.
Something to order:
Julia’s new place is right near Claudia’s, a wonderful Guatemalan restaurant. I picked us up lunch, for her, the Kampero sandwich, a fried chicken sandwich that pays tribute to Pollo Campero, and the vegetarian tortillas montadas with plantains, black beans, and avocado. So good.
After a bit of unpacking, Julia and I went to toast her new apartment at Tuffet, where we had backyard negronis. I love the Tuffet backyard so much.
Then, we decided to make a night of things and headed to Pizzette for oyster happy hour and pizza. Oysters are something I’ve really missed and it was great to enjoy them again.
I’ve been ordering green curry from Sage for years and will now be ordering it with fried tofu instead of regular. Julianne tipped me off to it and it’s great.
Last night, we picked up dinner from Mesa Coyoacan (it felt like self bribery after all of our cleaning). We tried the taquiza set, which includes stuff to make 12 tacos. We got the steak one for Dale and a side of mushrooms for me and were both able to make a bunch of tacos, with leftovers.
Something to read:
How to pass the time during the remainder of quarantine
The rise of birria in New York City
Behind the Argentinean tradition of eating gnocchi on the 29th of the month. My host mom did this when I studied abroad there and I loved it.
In Buenos Aires, bread tells the story of resistance
This book and cooking club from Studio ATAO sounds really great. The first book is In Bibi’s Kitchen.
It’s time for a green goddess dressing renaissance
I have TMJ and recently got Botox for it. I shared my experience on Instagram.
Melissa shared some fun upgrades to matzo pizza
How to have a bad bagel & not give up completely
Inside the fight to organize Tate’s Bakeshop (we are very pro union at This Needs Hot Sauce)
The differences between Dominican and Mexican food
Meaningful ways to contribute to your local community fridge. Also, my local fridge, Cooper Park Fridge, was featured in Thrillist!
The story of Annie, from Annie’s Mac and Cheese
How this olive oil company is changing the status quo
Have sad desk lunches gotten even sadder? I was talking to friends last week about how rare taking a long lunch break is, especially at home.
The Flawed Premise of Statements Like 'Love Our People Like You Love Our Food'
What is the dining room table really for?
Now, let’s talk about grilling! The weather is still iffy but it’s officially spring and my body is ready.
Steph is right about the pineapple, it’s amazing with vanilla ice cream: I don’t have a grill right now either but pineapple rings are my fave on the grill!
Rebecca is blowing my mind with this suggestion: If you've never grilled French toast...you're missing out!
Julianne says I can borrow her grill (thank you!!): I think we want to make poblano con queso tacos on the grill this summer (although we can also do it on our cast iron but STILL). It feels perfect and I can't wait to eat it together this summer! I also want to have more grilled chicken this spring/summer for salads.
This week, I’d love to hear about your favorite types of muffins (a little post Passover inspiration). My sister ate chocolate chip muffins for breakfast all the time growing up and I still dream about the blueberry muffins I had this summer.
Reply to this email with your favorites and I’ll share the responses next week.
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Have a good week and I hope you can join Erica and me for class!
xo, Abigail