Go vote (and then get a popsicle)
Elections, Chilaquiles & Lots of Pasta
New Yorkers, it’s time to get out and vote tomorrow. Do your research beforehand— There is so much up for grabs and you can take notes and look at them while you vote. I’m going to rank 5 candidates for mayor with Maya Wiley and Kathryn Garcia as my top two (I’m not ranking Adams or Yang). I’m also excited to support Antonio Reynoso for Brooklyn Borough President. I’m a poll worker again and am hoping everything goes smoothly. This has been a really disappointing election cycle, but hopefully we have some positive changes in this city that’s been through so much in the past few years. If you don’t live in New York, stay ready for local elections!
One quick plug: Erica and I are kicking off our Say Goodbye to Sunday Scaries Meal Prep Classes this Sunday! If you sign up now, you’ll get the recipes right away so you can hit the grocery store (there’s plenty of time). We’re going to be teaching together in person, which was not possible when we did our first class in April. Hurray for vaccines—we can’t wait to see you there. If you want to come to all four summer classes, you’ll save 30%!
Now, let’s dive in.
Something to cook:
There’s a TikTok sound about white people taco night that rings true to my childhood. Growing up, tacos at home involved Ortega hard shells and ground beef cooked with the seasoning packet. Dale got some hard taco shells and we made tacos in that vein, updated with lots of veggies and better seasonings. I cooked some onion, zucchini, and corn with sazón, cumin, and margarita salt. I also heated refried beans and seasoned those (I could fit both the veggies and beans on different sides of my cast iron pan, yay for fewer dishes). For toppings, I used shredded cheese, avocado, pickled jalapeños, and hot sauce. Just like when I was a kid, the hard taco shells break so easily, but it remains a fun dinner.
Julia, Julianne and I cooked dinner before Becca’s party and it was a blast. We made pasta with homemade sauce (radiatore really holds sauce well), roasted veggies with thyme and sunflower seeds, and bruschetta with cherry tomatoes to eat while we cooked.
My dad and I led a very fun cooking class on Thursday. We had family and friends from around the country and even Canada, making it my first international class. We made tomato bruschetta (I’m sharing the recipe Thursday with paid subscribers), asparagus risotto, and chicken/fish/tofu with a lemon pan sauce. You can purchase the recording (which includes the recipe packet) here.
Something to order:
Julianne and I attended a Tribeca Film Festival event about New York restaurants. The panel was really moving as restaurant owners processed the past year and the ways they were able to stay open. The goody bag included sauces from Tacoway Beach, Caracas, Peppa’s, and Sylvia’s and I can’t wait to try them. Inspired by the film, we got tacos in the very empty Chelsea Market at Los Tacos No. 1.
Shani and I met IRL at Talea for delightful mid afternoon flights. It had only been a few months since my last visit to Talea and they already have so many new seasonal beers. The fruited sours are my favorite.
Frida and I grabbed breakfast at For All Things Good (get the chilaquiles, obviously). It was such a nice way to start the day and made me want to set up more breakfast dates, especially as nights get so busy. There’s lots of outdoor seating and if you go at night, they recently added a mezcal bar.
I got a pineapple basil popsicle at the farmer’s market and it made me want to try that flavor combination again. Maybe a juice or cocktail?
We celebrated Father’s day at Le Fanfare, a perfect way to end the weekend (they have a huge backyard). The burrata and snap pea salad were great starters and Lizzi and I split the trofie with watercress pesto and the perennial favorite cacio e pepe. Don’t skip dessert—the chocolate tart is so good.
Something to read:
I’ve been a longtime reader/listener/follower of Claire Mazur and Erica Cerulo and their Monday newsletter is a real treat. The two of them are quick to spot things that are going to be big when they are still small—I always open at least three tabs while reading. Sign up to discover new recipes, home goods, books, holy grail beauty products, and more, right in your inbox. #PARTNER
The woman who invented no knead bread (and got no credit)
I’m a later in life mayo fan and love these ideas to unlock the power of mayo
Sarah Thomas is inspiring kids to try different cuisines (her books would make such great gifts)
The science of squeezable, poppable vegan egg yolks
Espresso martinis are making a comeback (I’ve never had one, have you?)
Building a personal brand with Grossy Pelosi
How I make Filipino recipes vegetarian
Splitting the bill when you don’t drink
Is cactus water the new coconut water? Now I want to try
Kia Damon is a real life anime hero
Seattle chef Edouardo Jordan is accused of sexual misconduct by 15 women
Thérèse Nelson and Michael Twitty talk rice (Also read Thérèse on High on the Hog)
The 30 year old running a 130 year old business in New York’s Chinatown
I Cooked Chinese Postpartum Cuisine to Hide the Fact That I Didn’t Want Kids
Jamila Robinson shares her tradition of Juneteenth potlucks
‘Buy Black’ was a boon for Deadstock Coffee. It was also a burden. I’ve made an effort to buy coffee from Black owned businesses in the past year and this article made me think critically about that. I have become a huge fan (and recurring customer) of Red Bay in Oakland and Black Coffee in Fort Worth).
Ex-Shake Shack Manager Sues N.Y.P.D. Unions Over Bogus Poison Claim
Jasmine Archie Makes the Best Fake Cakes on the Internet
Whetstone is launching a radio collective with 12 new podcasts and they’re crowdfunding it. Join me in supporting right here.
Last week, I asked about beach/pool/lake snack set ups. It’s been perfect beach weather and I’m hoping to get to the beach soon (and try a pub sub someday).
Claire repped her home state: As a native Floridian, I am partial to the Gulf Beaches. (Anna Maria Island Forever!) There is a good chance we're eating Publix Subs & wine spritzers we've snuck into Hydroflasks!
Next week, I want to talk about the lifting of Covid restrictions in many cities around the country. I’ve been in several restaurants where servers are not wearing masks (sometimes, it’s a mix) and they stopped wearing them at one of my regular coffeeshops. How do you feel about the lack of restrictions and the overall vibes? Are you still wearing masks even if they’re not required? I’ll share the responses next week (let me know if you want to be anonymous).
It’s such a habit to put on a mask when I go inside a restaurant and I’ll definitely keep wearing them on planes, trains, and buses. So much has changed in the past year and Covid is still a global pandemic, of course.
Thanks for reading and have a great week!
xo, Abigail