Island Time
We have a kitchen island! And lots of snacks
Some good news: it’s the last day of January. We made it through. This was not my worst ever January (that honor goes to either 2014, 2016, or 2017). I think Gentle January helped a lot and I’ve been lucky enough to stay healthy and have some quality time with friends and family.
Some more good news: I’m the proud new owner of a kitchen island, purchased via Craiglist from a Soho loft. Getting it here was quite the journey (the building’s stairwells didn’t have railings and it barely fit through our door), but it’s already transformed the apartment. I’m writing to you from the island now and it’s already been the backdrop for a reel. It’s really brought the space together and we finally have counter space, which is so handy for daily life and cooking classes/recipe development. Over the summer, I had dinner with Molly in LA. She asked me to describe my dream apartment in detail and a kitchen island was a big part of the vision. The reality feels even better and I’m so grateful for it.
Speaking of kitchen islands, Erica and I putting the finishing touches on recipes for our next meal prep class (we teach from her kitchen island). It’s on February 13th so feel free to bring a plus one for a Valentine’s Day Pregame. If you’re into the Super bowl, you can catch the replay later and if you’re not into it, consider it a fun alternate activity. It’s been just about a year since I started teaching cooking classes and I’m sharing some reflections, mistakes, and goals in the Thursday newsletter.
Now, let’s dive in.
Something to cook:
I made quesadillas for dinner one night with mushrooms and kale, inspired by my favorite tacos from Mesa Coyoacan. As always, I jazzed up canned refried beans with spices. I use my cast iron pan and cooked the veggies first, then the beans, then the quesadillas. It’s a one pot meal (sort of).
It was a snack lunch kind of week since we made a Wegman’s run last Sunday. I had lots of salted Persian cucumbers, hunks of aged cheddar, slices of tart apple, wedges of sumo citrus, and casteveltrano olives. So satisfying. I brought over some of these treats to Julia’s on our snow day and we made a little cheeseboard with strawberry jam and some cashews. I will never not appreciate a little tray of snacks!
We had a family shabbat dinner in Queens with challah, this rice salad, and these very chocolatey cookies! Teal is in town and it was so nice to hang out around the dinner table.
I started a new series on Instagram called pantry empties, where I share the condiments and spices that I use to the last drop. First up, dijon mustard, a staple in my kitchen. I always use the dregs to make a dressing in the jar itself, which is so easy!
Something to order:
While in Soho to get the island, I had a solo lunch at Fanelli Cafe, which has heated outdoor tables. I always walk past it but had never been. I got grilled cheese and tomato soup, an all time great combo. The fries weren’t that good but everything else was and the people watching is top notch.
I took zero pictures because we were catching up but Teal, Leah, Erika and I got dinner at Extra Virgin in the West Village. They had a great outdoor set up and delicious mussels and salads. I hadn’t seen Teal since last summer which is too long.
Julianne got Sage for lunch on Thursday so I had to get it for dinner (the power of Instagram). I love their green curry.
After spending most of Saturday inside because of the snow, Julia and I ventured out to some neighborhood spots. We had dinner at Ammazzacaffe, which is so good. I loved the burrata with spicy eggplant and they make a great cocktail. If you eat bottarga, get the bottarga spaghetti.
Afterwards, we grabbed a drink at Philomena’s, a fairly new bar. A lot of their drinks have infused ice cubes and it’s a really beautiful space. They also have Mediterranean snacks from Pomp and Circumstance that I’d like to try another time.
Dale and I grabbed brunch yesterday at Mesa Coyoacan. Their enfrijoladas were delicious as always.
Something to read:
I share five additional links (including podcast episodes) in Thursday’s newsletter for paid subscribers.
Pecking House is opening a permanent location! Their fried cauliflower is so good.
Sarah shared their best thrift tips, save this for your next shopping trip!
A bunch of upcoming cookbooks sunk to the bottom of the ocean
Eating at 26 NYC restaurants in 5 days. Tammie is a champ.
Where to celebrate Lunar New Year in New York City
Anjali requested this muffin recipe and it looks so good
My favorite veggie burgers are made from vegetables (and beans). Will have to check these out next time I’m in LA.
When are we going to acknowledge that Southern food is healthy?
Need to check out this Lenape exhibit at the Greenpoint library
Love this about being a cheerleader for friends and family. We should all be louder about the things and people we love.
Super random but fascinating article on hippos
Five recipes for Lunar New Year (and happy new year if you are celebrating!)
So sad to hear that Kitá, an Indigenous wine label, is closing
How Alex Hill of Just Add Hot Sauce would spend a perfect day in DC (I love her brand name ofc)
The Deep Longing of Tết and the Homecoming of the Vietnamese Community
You go viral overnight. Now how do you get rich? (Loved seeing Lissette quoted here)
The chef whose liver is furloughed
Kids share their favorite snacks
5 Women on Being Jewish Right Now
Last week I asked what you would do if it were 80 degrees right now. I’m so ready for even later sunsets.
Julianne’s answer has me so ready for summer: If it were 80 degrees, I think we would be on my roof together, drinking daiquiris and dipping my homemade chips into some guac you made and brought over. We wouldn't watch sunset because it wouldn't be for like, what, three more hours? Even though you finished work an hour ago? Yeah. I wouldn't mind some oysters and rose together either before or after our rooftop hang! Also this would be the day after a great day together at Rockaway, where you already detailed *almost* the full day we'd have (you forgot the part where we call over our favorite, The Beachtender, for some delicious still-frozen, fruit-infused nutcrackers!! How could you!).
This week, I’d love to hear your favorite snacks of the moment. Are you making mini cheese boards, all kinds of dips or something else? Obviously I’m very into cheese boards and I’m making tzatziki tomorrow with my students, which will be great with pita chips. Reply to this email with your snacks and I’ll share the responses next week.
This week’s Thursday newsletter will have bonus reads, the Recommendation Station advice column (I’m always looking for questions if you’ve got them), and reflections on one year of teaching cooking classes.
Have a great week and stay warm!
xo, Abigail