The March Thaw
High school haunts, better lunches, and Hamantaschen season
Thank you to everyone who read and responded to last week’s issue on Hamantaschen—it meant a lot. If you’re inspired to bake Hamantaschen this week, you can participated in this bake sale for Ukraine from anywhere. And Simply Nova is selling Hamantaschen in Brooklyn (Breads also has great options that you can preorder).
Also, if you want to hang in the kitchen soon, Erica and I have a fun spring menu planned for Sunday’s meal prep class. It’s a great one to do with a friend (and there are cookies).
Now, let’s dive in.
Something to cook:
I’ve been trying to make better lunches lately and I started strong with these broccoli cottage cheese pancakes. They’re great with any number of toppings, from sour cream to hot sauce.
Also on the lunch docket, grilled cheese with tomato soup for dipping (technically this sauce, which also works as a thick soup). Mayo on the bread makes them extra crispy.
Here’s something I’ve made so many times for dinner: rigatoni with Rao’s sauce, a little pasta water, and parmesan cheese and a side of roasted broccoli with red pepper flakes, and nutritional yeast. Sometimes I make garlic bread but it’s so good either way and very low effort.
Last night I made such good rice bowls with crispy baked tofu, edamame, radish kimchi, avocado, and arugula. This sesame ginger miso dressing tied it all together (I did not blend it because I did not want to wash the blender).
Something to order:
Leslie and I went to For All Things Good a few weeks ago and it’s such a great option for any meal. You pay at the counter and there’s indoor and outdoor seating options. The guacamole was delicious, as were the mushroom tacos and flor de calabaza quesadillas.
Dig did a Thursday lunch delivery to brighten up the week and it was so nice. They’ve added salads to the menu and the beet goat cheese one was really good.
Dale ran some errands in Westchester and brought back pizza from his high school spot. It was so good and I loved the vibe even on the phone—he put me on speakerphone and the guy walked me through the menu to make sure I had a great first experience (now, that’s hospitality). I got the spinach roll and margherita slice and Dale loves their buffalo chicken pizza.
Something to read:
How the costume designer from the Nanny created Fran Fine’s iconic style
Three words: Hilary Duff Podcast
Adams Plan to Remove Homeless People From the Subway ‘Right Away’ Has Hit a Delay
Social media tips for restaurants
Restaurant owners on the removal of the vaccine mandate. It’s been enforced less and less frequently but I wish it was staying.
I Added Soy Sauce to My Brownies Out of Desperation—Now I’ll Never Bake a Batch Without It
Loved this podcast interview with Vallery Lomas, author of Life is What You Bake It
Rebecca’s halva hamantaschen look good
‘It’s Growing Every Day’: The Rise of Non-Alcoholic Bottle Shops and Bars
Christine launched this beautiful project to spotlight people in cheese.
African Students Said They’re Facing Racism On Trains And Buses While Trying To Flee Ukraine
How a Buzzy New York City Restaurant Makes More Money By Closing on Saturdays
These crispy chickpeas sound so good
Shanika Hillocks’ guide to Charleston combines good food and living history
Relinking this article on the definition of mezcal because the link was wrong last week.
Love is whatever slows us down in the crisis
Want more reads? I share five additional reads in the Thursday newsletter for paid subscribers.
Yesterday, I fell down an Instagram rabbit hole and decided I need to try the late night veggie burger special at Middle Child Clubhouse in Philly. I love Philly and love Middle Child’s sandwiches. This prompts the question: what’s a restaurant you’re dying to visit? It can be in another city or country or right down the block. A more attainable goal of mine is to try Bernie’s! I’ve heard such good things. Reply to this email and I’ll share your answers next week. Now, it’s 64 degrees in New York and I’m off to take a walk.
Thursday’s newsletter is all about reading, I’ll spotlight my favorite books of the year so far and a few newsletters I’m loving right now! Plus, another round of the Recommendation Station, the TNHS advice column.
xo, Abigail
Inspired to do baked broccoli with nutritional yeast along with some leftover bolognese from my freezer tonight. My fried brain thanks you for some last minute pantry meal inspo!