In Flight Hot Sauce
Plus, what's your favorite kind of wine?
Hi friends,
Welcome to This Needs Hot Sauce, a newsletter by Abigail Koffler about cooking, dining out, and making the most of it. Last week, I launched a premium edition of this newsletter and I want to say a huge thank you to everyone who has subscribed so far!
I’m writing this on a flight to Seattle, where I’m headed for some meetings with Fat Cork, a grower champagne company. I’m excited to be working with them and can’t wait to explore the city. I’ll be back in New York on Thursday for my Cheeslandia party, let me know if you’re coming!
Something to cook:
It’s 100% soup season. Last year’s soup edition has so many great ideas and I really want to make tomato soup soon.
I made this butternut squash chickpea salad (and made the chickpeas crispy). The leftovers kept really well and it’s a flexible recipe. I threw in some sauteed mushrooms and kale.
Julia made ginger cookies, which means it’s officially fall! It’s worth buying molasses to make these cookies.
I tried a version of this crispy mushroom dish without pureeing the beans. It’s a really great combination.
Something to order:
A group of us spent Sunday exploring Tarrytown and Sleepy Hollow. It’s a really fun excursion (we did a tour of Kykuit, the Rockefeller estate, which was super interesting). For lunch in town, eat at Bridge View Tavern. It opens at 11:30 and gets packed. The beer list is huge and the burgers and fries are great. I got the veggie chili, which was lovely and served covered with cheese (correct).
Erica and I caught up at Haven’s Kitchen, a wonderful spot for coffee and work. They have a library of cookbooks to read and the best bathroom in the city.
Sage is my go to for Thai takeout. Their green curry is enough for two meals or two people. Lizzi and I had a cozy night in last week. Tip in cash, people!
City Bakery has officially closed. You all know how important chocolate chip cookies are to me and City Bakery had one of my favorites. It’s sad to see a 30-year-old business close and I’m not looking forward to seeing some bank or chain take its place. In the meantime, I’ll be baking cookies at home and spending my $ at local businesses.
Something to read:
Restaurants providing subsidized childcare for employees could be a huge gamechanger.
Why I prefer my plant-based food to taste like plants
Loved this Claire Saffitz profile from Man Repeller. She’s very open about her misgivings around being a YouTube star.
David Lebovitz is an OG food blogger and someone I’ve been reading for at least ten years. His blog just turned 20, check it out.
Friend of TNHS Delia wrote about her year of solo dates, which culminated in a gorgeous trip to Italy.
Now, let’s talk about your favorite ways to use apples.
Julianne has a signature dish: I introduced my family to baked brie drizzled with honey, served with apples. Every time there is a family outing, I'm either required to make it (if I'm there) or required to resend the recipe (every... time...). But I don't mind because it's THE BEST WAY TO EAT APPLES and also the best hor d'oeurvre!
Gaby has a perfect salad rec: Arugula & apple salad with balsamic is a great fall salad. Excessive apples are a good excuse to make latkes & apple sauce :)
Raeanne made tons of applesauce last year: Last year when my son was 1, we made a ton of applesauce in the instant pot. Our other go-to (for any age group hah) is Smitten Kitchen’s breakfast apple crisp, it really is the perfect amount of sweetness in the morning.
This week, I’d love to know your favorite kind of wine. My friend Hillary is an avid Sauv Blanc drinker and I love seeing her at a party because I know she’s brought good wine. I love acidic white wines and lighter reds, but also love learning about new regions and kinds. Reply to this email and let me know. Cheers!
I want to give one more plug for the premium edition of This Needs Hot Sauce. Subscribers are getting bonus content (last week, I shared my current favorite hot sauces) and supporting my independent work.
Happy eating and thanks for reading. I’ll be sharing Seattle updates on Instagram this week!
xo, Abigail