Would you like to add a hashbrown? Yes!
Breakfast sandwiches, birthday parties, and some good times in Brooklyn
I’m back at home in Brooklyn and missed you all last week! I spent a few days down the shore in Belmar. Really, it’s felt like a 10 day weekend, with lots of birthday parties on both ends (I’m a virgo with many cancer and leo pals). I definitely feel a little tired this morning and also really lucky to have so many people to celebrate. I’m looking forward to cooking this week and spending time with family before back down the shore this weekend.
Now, let’s dive in.
Something to cook:
I had a great time cooking Omsom meals with friends. Julia and I had the lemongrass BBQ sauce with some crispy tofu, rice, blanched broccoli, cucumber, cilantro, and roasted peanuts while we watched the Bachelorette.
I got to see Addie’s cute new apartment and catch up with her over fried rice. We made crispy tofu and added that to fried cauliflower rice with broccoli, mushrooms, bell pepper, and ginger. To tie it all together and add a kick, we added the Omsom spicy bulgogi sauce. It was delicious and so easy (the chopping was the hardest part). I have an Omsom referral code if you’d like to try!
Down the shore, we were in a house with 10 people. Two of us were vegetarian and we made a grocery run for stuff to grill. Jersey corn was a winner as always and we also really liked these spicy chik’n patties from Boca. They had a great flavor, an actual kick and grilled easily (they didn’t fall apart and you can also make them in a nonstick pan). If you’re planning a trip where cooking is part of the plan, I loved Grossy’s Guide to Being a Vacation House Mom (the section about chip clips is too true).
Back home, I made a big pot of cherry tomato pasta, which fills the whole kitchen with delicious smells. I love having the leftovers for lunch the next day, so I always make a whole box of pasta.
To ring in her birthday, Erica transformed her table into a massive grazing spread and shared her process too! She also had incredible snacks from Trader Joe’s—the pão de queijo were particularly good.
Yesterday, we went to my parents’ house for dinner and they made black eyed peas with Anson Mills rice (so good) and Ina Garten blondies for dessert (use less sugar and top with flakey salt). I took no photos but it was so good to see everyone.
Something to order:
New York:
De Mole is such good Mexican food. Dale and I picked up takeout and I tried the nopales burrito, which was enough for two meals. I reheated in the cast iron and added some green salsa and it was good as new.
Natalie, Oset and I saw Zola at the Nitehawk near Prospect Park (I missed Nitehawk). If you want to grab a drink after to debrief on the movie, Krupa Grocery has the perfect backyard and the blood orange Arnold Palmer is a delicious NA option.
In major news, I tried Taco Bell for the first time after Julia’s birthday party. I had the black bean crunchwrap supreme and loved the whole experience, including the hot sauces. I got lots of suggestions about what to order next and am excited to go back.
We had a birthday dinner for Julia at King’s County Imperial and the Brooklyn location is so spacious. There are great vegetarian options and the menu works well for groups (make a reservation). Get the long beans, the mushroom noodles, and the vegetable wonton special and share everything.
For our drive down, Dale and I got panini at San Panino (they have two locations and they’re both good). The bread and mozzarella are both so fresh and sandwiches are top notch car foods.
Edy’s Grocer is so good and Natalie picked the best menu items (rosey ricotta, hummus, and grape leaves) to serve at her lovely birthday.
New Jersey:
Down the shore, we enjoyed bowls and smoothies from Playa Bowls, which has a bunch of locations.
Beckman’s Deli has the option to add a hashbrown to your breakfast sandwich and it’s not really an option as much as a mandate. This would also be easy to do at home (the Trader Joe’s frozen hashbrowns are really good).
Niki Maccanico’s Homemade Ice Cream is a perfect beach town ice cream store. The coffee chip was great and they have soft serve too (bring cash). If you’re headed down the shore soon, check out more recs in my reel.
Something to read:
Job alert: Food Tech Connect is hiring a Newsletter Producer + Community Manager. Tell them I sent you!
Looking for kitchen gear? Shop a restaurant supply store.
Why Angela Davis of The Kitchenista believes Darius Williams does not deserve a platform
These mushroom carnitas look so good
I’ll skip the pasta chips trend
How the cashiers at Berkeley Bowl memorize thousands of produce codes
I love the podcast Maintenance Phase and this episode uncovers just how unreliable most nutrition research is.
Irina writes so evocatively about the squash caviar they grew up with
The lie of “expired food” and how it contributes to America’s food waste problem
The Constant Reinvention of No-Recipe Recipes (I am a Sam Sifton skeptic and thought this was an interesting take on his latest cookbook)
How things went wrong at Outerspace NYC
Sarah Thomas of Kalamata’s Kitchen shares her beauty uniform
To battle climate change, begin with your air conditioner
20 Years of "Perfect Day": An Interview With Hoku. Fun fact: “Perfect Day” was my bat mitzvah walkout song.
A Natural Wine Girl in a Classic Wine World
Why does it feel like this year is going by so quickly?
I'm a Frito-Lay Factory Worker. I Work 12-Hour Days, 7 Days a Week. This is a pro labor newsletter, always.
Questions are back! This week we are discussing group dinners. Cup of Jo shared that 4-6 is the ideal size for a group dinner, do you agree? How do you handle splitting the bill? Is there a cuisine or dish that you prefer to eat with groups? Amy showed me this app called Plates that’s super helpful for splitting the bill.
Reply to this email with your thoughts and I’ll share next week!
I’ll be back on Thursday with some restaurant recommendations and party tips for paid subscribers. I’m also announcing an in person event in New York soon, so keep your eyes out and follow me on Instagram to be the first to know.
Please get vaccinated if you're not already and stay safe!
xo, Abigail