Secure the baguette
Making the most of tomato season
On a morning walk last week, I picked up three crucial ingredients: a baguette, two perfect heirloom tomatoes, and some peppery arugula. Combined with things I already had, these ingredients gave me many perfect summer meals and I wound up cooking more than I usually do. If you can, pick up a delicious carb to ground your meals this week: it could be crusty bread, fresh tortillas, or a delicious rice or farro.
I turn 28 this week (happy Virgo season to you and yours) and am kicking off celebrations with a happy hour at Tuffet tomorrow. This is an outdoor event for vaccinated guests only and you can RSVP right here.
Yesterday’s rainy cooking class was such a blast! You can grab the recording (which includes recipes) here and join us for our September class.
Now, let’s dive in.
Something to cook:
The week started off with an unexpected obstacle. Julia and I were cooking dinner (a lovely mushroom mala salad from Omsom) when I set my phone down on a wet countertop. It would never turn on again, even after an overnight date with some rice. I got a new one and took some pictures of tomatoes to celebrate.
My baguette (from Bakeri via the Meat Hook) went very far. I used it to make tomato mayo toast and tomato ricotta toast.
I made pasta, arugula salad, and garlic bread (with the starting to get stale baguette) one night and the garlic bread stole the show. For the garlic bread, I used softened butter, grated garlic, hot sauce, dried oregano, salt, garlic powder and parmesan cheese. Let it bake for about 10 minutes at 350, then turn on the broiler for a minute or two (watch it like a hawk) to get it nice and golden.
In an effort to use up my ricotta and remix the ingredients I had, I made yogurt flatbread pizzas on Thursday night. I did two toppings: red with marinara, feta, and parmesan and white with ricotta, lemon, and arugula, salt and pepper. Since I wasn’t using mozzarella (I didn’t have any), I let the pies finish cooking on the stovetop and didn’t have to turn on the oven. Such a win. I still don’t own a rolling pin, but a wine bottle works.
Erica and I meal prepped up a storm (during a storm) yesterday. We made a delicious cocktail that I’ll share with paid subscribers next week, taco salad (Erica shared the recipe here), my favorite jazzed up refried beans, berry compote, and so many sauces (sauces are key to remixing). It was such a fun class and oven free.
Something to order:
Tilden, Maridelis and I went thrifting in Greenpoint and worked up an appetite. We got an early dinner at Rule of Thirds, which is such a beautiful space. They have a lot of vegetarian options (ask because many dishes contain dashi). We loved the shishito peppers, the mazemen ramen, and the yuzu hot honey salad. They also have great drinks, including NA options.
I met Leah and Erika for a drink at Hole in the Wall, which I had just seen Sarah post about. I was coming from dinner so I just drank some chilled red wine and stole Erika’s fries, but the food looked really good.
Something to read:
Restaurants requiring vaccines face online backlash
Andre Springer of Shaquanda Will Feed You shared a hot sauce spiked veggie burger. Their hot sauces are so good.
A New York restaurant that actually prioritizes accessibility (too rare)
Eating cannabis chips with my mom
The environmental impact of houseplants (many houseplants are very easy to propagate if you want to avoid buying)
Superiority Burger is relocating to the Odessa Diner space. Excited for this.
How Never How I Ever Depicted Eating Disorders (CW: eating disorders)
Jacob Riis Beach is a sacred queer space.
This 101 year old Maine lobster woman is full of life
A sneak peek at Bryant Terry’s upcoming book, Black Food
Premium ice cream is a crowded and cutthroat field (I will say there is a hole in the marketplace in Williamsburg, we need more ice cream options)
There are so many paths to becoming a professional recipe developer
Let’s talk about brands on TikTok
What does a feminist restaurant look like?
The history and design of Callicoon Hills Resort (#takemeback)
A week of meals from Jenny Dorsey
This episode of Maintenance Phase on the Obesity Epidemic is a must listen.
Food Heaven spoke to Kim Pham from Omsom about MSG, how to cook with it, and the myths surrounding it.
Because of climate change, wines will be made with more than just grapes.
Inside Prubechu, the only Guamanian restaurant in San Francisco
Returning to Nashville after many years away
Your own Harriet and the power of life choice representation
Whole milk is back? Not for this lactose intolerant gal.
The US carefully documented its total failure in Afghanistan for 12 years. Barbara Lee was so right.
Ways to help Afghan refugees. This is a longterm effort and if refugees are being resettled near you, I highly recommend getting involved if you can. There will be a need for support for a long time.
A new cookbook celebrates Gullah Geechee cuisine and culture
Talking to children about different types of protest, including baking
The Legacy of a Civil Rights Icon’s Vegetarian Cookbook
I have a fun story about glassware in the September issue of Food & Wine (it will be on newsstands soon and I can’t wait to see it in print). I loved getting to spotlight Estelle Colored Glass, Broc Cellars, and Richard Brendon. Oset also hosted such a fun night at Niche Niche, where we got to drink Broc Cellars wine!
I read Malibu Rising in under 24 hours and really enjoyed it. A perfect late summer read.
Now, let’s talk about dips!
Martha’s combo sounds like a must try: Best dip for potato chips—baba ghanoush!
Riley has great taste in salsa: Trader Joes Green Goddess is a new favorite! Green Mountain Gringo hot salsa and Cedars Foods Caramelized Balsamic hummus are old standbys!
Shaz has a cheesy dip recipe that sounds so good: Favourite dip, by far, is the greek Tirokafteri. Spicy cheese dip. Works great slathered on sandwiches, pita, eaten as is. It's chili and garlic blended in olive oil as a base, then mix in equal parts feta and greek yoghurt. The spicier the better. Akis Petrezekis, Greece's answer to Jaime Oliver, has a great recipe. We bring it to lunches in a giant tub and never have leftovers. Enjoy!
Madeline’s carrot dip is a cool hummus alt: I've also been thinking about dips. Chip dip aka sour cream and onion is a fav, but I always eat too much of it and the onions take too dang long to cook. Made a smoky carrot dip recently and people seemed to like it. Once again, the carrots needed an hour+++ to cook. It's a nice hummus alternative for when you're sick of hummus (me, always).
Erica is sticking up for good ol Lipton: Sour cream and onion dip for the win!!!!! So nostalgic and honestly, there are so many *elevated* takes on it but nothing beats the lipton soup packet in my opinion!
Alyssa knows the fun of a dip dinner: I can, and often will make a whole meal out of dips, or goops as I also lovingly refer to them…While it’s always hard to play favorites, I’d have to say Nam Phrik (shout out to Nyum Bai in Oakland for a stellar meat version and BA’s cashew version) or Sohla El-Waylly’s so fun it should be illegal Ranch Fun Dip, a staple on all road trips, with crudité.
Julianne and I have had so many great dinners: Shout out to the famous dipner, may we never forget it! When you and I both moved (you, back) to New York in 2016, we both dealt with many challenges in our post-college lives here. Something that helped so much was our monthly themed dinners with Julia, Hillary, and Zoe. One of our most esteemed dinners was the Dipner, where we ate all our favorite dips for dinner on my roof! I don't remember everything but I know I made my famous tortilla chips and Julia made her elote dip. This year left us deprived of cooking dinner with friends but luckily we have that very weird not-really-a-dinner dinner memory to hold onto!
This week, I’d love to hear about your favorite ways to celebrate your birthday! Whether it’s a solo massage or meal, a cake you enjoy with your family, or a big party, I’d love to know how you make the day special. Reply to this email and I’ll share the responses next week.
Have a great week and I’ll see some of you tomorrow!
xo, Abigail