茴香是分裂的。橄榄是分裂的。I know this salad isn’t for everyone — I mean, what is, truly, except puppies, kittens, and thriving postal service — and if you’re about to tell me that you’d like this except for the fennel and/or the olives, shh, you don’t need to because I already know. I’ll have something you like more next week. Everyone gets a turn. I’ve gone full Mom Voice, haven’t I?
Last week我幼稚赌气，没有人真正喜欢茴香沙拉和你们这么多人评论说你想要一个，我很高兴我一直在考虑我需要在这里分享一个新的外部验证。这茴香沙拉是从咖啡厅雅卓天堂，这股厨师 - 伊格纳西奥马托斯 - 与另外两名纽约的餐馆，淑芬和植物吧。就是我喜欢在这些餐馆的烹饪是，有一个安静的极简每道菜是掩盖味道的实际复杂性。它在沙拉尤为明显。在埃斯特拉，我最喜欢的是这种菊苣沙拉，这似乎是生菜的最简单的堆，直到你找到大声味质感的堆及以下紧缩，舀到叶子上。这茴香沙拉看起来毫不起眼的平等出来时，光头灯泡的山。但是，它坐落在碎橄榄的辛辣混合泳，切成薄片茎，碎枝等，锐利的乳酪，柑橘皮，汁，葡萄酒醋，橄榄油，调味，我不知道我曾经想要停止进食。
如果你去击打厨房的土地上回来的路上，你可能知道叫面包吧我最喜欢的所有英国威廉希尔时间被称为塔布拉餐馆之一，特别是比较随意，在中小板较重，楼下的空间。在我早年在纽约，我去那里经常因为我可以凑的变化在一起。我敢肯定，我们吃了有我的25岁生日。亚历克斯遇见了我的父母在那里第一次。我们甚至把我们的婚礼注册表中（目前已停产）酒杯。我痴迷过的每一道菜，并可以刚刚从内存滔滔不绝的几个名字 - SAAG芝士比萨饼，马铃薯苹果chaat，黑胡椒虾，boondi雷塔，乌尔都语童谣kulcha和芒果kulfi持久性有机污染物。鸡尾酒也是特殊的;亚历克斯爱玛沙拉玛丽和我爱罗望子玛格丽塔和Kachumber冷却器;我们喝他们站起来，因为它总是拥挤，歇歇我的荒岛最喜欢的，酒吧爆米花酥油和聊天马萨拉，although we’d also never say no to the chickpea-battered onion rings with a spicy masala ketchup.
如果你花Pinterest上或Instagram的食品搜索任何时候，谁是挂在这里没有，我敢打赌，至少曾经在过去几年，你的浏览标签使你chocoflans的上镜的，颓废的世界。如果没有，让这个帖子解决您的建议现在。Chocoflans，有时被称为不可能果馅饼（柔和IMPOSIBLE），是一个部分果馅饼（甜蛋羹用焦糖或牛奶酱）和一个部分的毛绒巧克力蛋糕。他们认为有点神奇，不仅是因为他们结合两个在世界上最美妙的甜点，但由于在炉中会发生什么。尽管它进入烤箱在第一蛋糕面糊，排在第二的馅饼，因为它烘烤的面团翻转。一旦你翻转出来的烤锅，你最终在顶部的馅饼和蛋糕下方。I’ve read that this is because the cake, as it rises in the oven, becomes lighter than the flan layer, so the flan sinks and I, a non-scientist, based on little more than liking the sound of it, have concluded that it makes total sense.
Welcome to the point of the summer when I don’t remember why I chose a career in cooking when I only want to eat about five things — tomatoes, melon, iced coffee and/or drinks, and popsicles — until the heat and humidity recede. The fifth, pasta with homemade basil pesto, is a craving that arrives like clockwork every July. It usually comes with very specific instructions, a list of everything I think tastes good with, near, or stirred into pesto pasta, things like white beans, grilled and marinated zucchini, halved cherry tomatoes, and bocconcini (or tinier!) mozzarella. And that’s it, that’s my whole menu for the rest of July. I’ll come back when I’m interesting again, okay?
One of my favorite cookbook purchases of the last year isToni Tipton-Martin的禧：食谱从非裔美国英国威廉希尔人两个世纪烹饪。它的那些不可思议的书，即使从引进的网页悄然但不可撤销地转动William Hill橄榄球一些你认为对食物的途径之一。Tipton-Martin talks about growing up in the Black Beverly Hills of Los Angeles, one of several communities in the U.S. that she says are rarely discussed in the media, “an omission of black middle and upper classes that serves to stereotype African Americans as poor, uneducated, and possibly dangerous.” Growing up, she had a diverse culinary upbringing, with her mother’s homegrown fruits and vegetables at the center, but she found that culinary heritage, and the larger story of the African American food that encompasses the middle class and well-to-do “was lost in a world that confined the black experience to poverty, survival, and soul food.” She found it frustrating. With this book, she hoped to tell a multifaceted story of African American food that includes, but also looks beyond, what people call Southern and soul.
I’ve apparently been wanting to make lemon meringue pie bars for at least eight years, as per my decade-plus log of everything I want to cook. Three different times I’ve tried to draft a recipe but I always got stuck on how much was involved, both in three separate cooking processes and eggs, just so many eggs. Whole eggs in the lemon portion, egg whites for the topping… it just felt like a lot, if not a dealbreaker, enough reason for me to pause on the idea until I had a more efficient way to approach it.
One of the reasons it’s been relatively quiet here is because as meaningful (okay I’m being sarcastic) as it was when a shampoo brand I ordered from five years ago sent me an email last week about their support of the Black Lives Matter movement, I’m wary of using my platform in a way that places more value on the performance of allyship than the practice of it. If you’re concerned about what my values are, I spoke about them in greater detail inlast week’s newsletter。这将成为空谈，从我的爱在六月最远离转动 - 烤蔬菜，沙拉夏天，冰冷饮料，生日蛋糕 - 在，比如说仔细一看，bail funds只有支点回到两天后，因为我想让柠檬吧。但它会一直不诚实假装兴趣莓酥像往常一样，而我的头其他地方。So, I’ve been taking some time offline to process, learn, plan, and parent, until I could find a way to move forward in a way that feels authentic to my values and where I’m at, and to what this site has always been, a place where I hope you’ll find your new favorite thing to cook.
考虑到豆类沙拉 - 豆类罐头，好发季节上下的敷料，无论蔬菜切碎击中我的幻想 - 是我在我的后大学时代的饮食相当显著主食，我感到非常震惊，绝对震撼，认识到如何疏they’re represented here. In fact, there’s只要 二and they’re among the oldest recipes on this site. Let’s fix this right now. I spotted Alice’s Rosary Cannellini Salad at the end of a彩色页的通讯last month — a wonderful newsletter if you’re interested in following cookbook news and gossip. The recipe is from a new, charming cookbook calledA Good Meal Is Hard to Find: Storied Recipes from Deep South由玛尔塔·霍尔·福斯，与艾米C.埃文斯在每个配方都有一个故事，从谁共享一个心爱的食谱一个古怪的性格南方各地的原画。I don’t usually look at bean salad recipes because I don’t need a recipe, I stubbornly insist, I can create my own on a whim whenever I want, but a few days after spotting this one — with an intriguing combination of roasted bell peppers, a sherry vinaigrette, and radicchio — a voice within me that said “maybe you can but what if you didn’t have to” grew ever-louder and I succumbed.
日子越来越长，水果，最近从地球上出现，而不是玻璃纸，正显示出在市场和成本分摊协议了，你知道这意味着什么，对不对？它的时间来抵抗派赛季的警笛呼叫，并作出加莱特代替。烹制囊是把饼到你的日常生活中的最佳方式 - 是的，我相信你的日常生活值得烤水果黄油，酥壳 - 因为他们的一切更加容易。单壳需要更少的时间和更少的工作。因为它没有保持水果磅浸泡成饼状板的责任，更嫩，酥面团可以使用。灌装使用较少的水果和需要购物承诺的少。有少味吸储食糖和增稠剂，因为烹制囊更宽容混乱的。你并不需要一个特定的锅，甚至形状;椭圆形斑点口感好和工作准确，以及圈。