Today I spent too many hours running around. I bought supplies for the Fancy Food Show (Made by Lukas will be at booth# 3954! Come say hello if you’ll be there) and took care of long neglected tedious matters, such as those that require visits to the bank and to the DMV. And over the course of the day, as my backpack got heavier and my limbs more loaded with shopping bags, and as the mugginess revealed itself via back sweat, pit stains, and periodic whiffs of B.O., and my scowl threatened to become permanent (just as my mom always warned me it would if I wasn’t careful), I realized that come dinnertime, if I was still going to finish the stack of work left to be done before tomorrow instead of keeling over in front of the air conditioner, I would need to lift my spirits with some kind of treat.
Treats are how I bargain with my procrastinating half. Finish drafting this recipe and test that other one, write these five emails, make those four dreaded phone calls, and—and then I get a treat. Usually I’ll go get a cookie. They have a terrific grasshopper cookie (and really wonderful bread) at a newish bakery in my neighborhood called Nine Chains, and before that, in my old neighborhood, I went to the Greene Grape Annex for a chocolate chip cookie because I believed (and still do believe) that they make the best one in Brooklyn.
I just released the 2nd issue of Feast by Lukas, the iOS quarterly I launched last Fall. What a thrill to be doing this! The theme for this issue is “weeknights,” which, as I explain in the introduction, is less about tricks and shortcuts for when time and energy are short, and more about using the purposeful act of cooking, with the attention and care it requires to do well, as a way to recalibrate after a day that just didn’t go right.
That’s only one way to approach weeknight cooking. I like a trick and a shortcut as much as anyone else does, and sometimes fast and easy is what’s called for. But I am a food person, and I’m guessing that if you’re reading this, you are too. So in February, the month that requires the most willpower and resolve even without Mercury going into retrograde, you might need a gentle reminder—that cooking is a way to recalibrate—just as I do, too. Continue reading
Here’s another project that’s been brewing for a little while, one that I’m very excited and proud to share with you: I’ve partnered with 29th Street Publishing to launch my own new digital quarterly magazine for iOS devices, Feast by Lukas! The magazine’s first issue, Holiday, is now available in the iTunes app store. It’s free to download, and full access to the full first issue is just $3.99. An annual subscription, which includes four issues timed to coincide with seasonal feasts, is $13.99.
One thing I know about the internet is that it’s bursting at the seams with Content, and I’ve felt ambivalent about sending more of it out there—which one reason that posts are so sporadic here. As an avid consumer of that content myself, I found myself wishing for something more substantial—more curated, more tactile, and with a stronger first-person voice. The internet often leaves me wanting to engage with food writers in the same way that I engage with my favorite cookbooks: in the kitchen, yes, but also from my sofa and my bedside table just before I go to sleep. Continue reading
For the past year and a half or so, I’ve been working to develop a prepared veggie burger (which is one reason I hope you’ll excuse my poor maintenance of this blog), and at long last, I’m pleased to announce that it is here. May I please introduce you to Made by Lukas Fresh Veggie Burgers!
These are a little different from most other prepared veggie burgers out there. First off, each package contains a pound of the veggie burger mix, so they’re “ready-to-shape”—you form them into patties, kid-friendly bites, or whatever you please. Second, they’re made from fresh vegetables—almost entirely (85%), in fact—and the other ingredients are nuts, quinoa, and spices. There’s nothing freaky going on in there. Lastly, as you may have gathered from the name, they’re fresh, sold in the refrigerated section of the grocery store rather than the frozen foods aisle. Continue reading
At some point last year, my friend and 61 Local colleague Laura and I were at work, whiling away a slow shift by discussing dinner clubs. We came up with the idea for one that focuses on a curated selection of ingredients, where each 6-course dinner would have an ingredient spotlight, and then each course would have to use it in some interesting way. As we explored the possibilities, we decided that we needed to see this dinner club realized. Laura and I picked the ingredients—olive oil, honey, ginger, miso, mint, and orange—and I assembled our cooks and diners: Camila, Colin, Matthew, Laura, Nozlee, and me.
Dinner clubs are always fun for someone who likes to cook, eat, and linger over a dining table talking about food. But this one has been so much fun—so exciting, due in part to getting a great balance of food-curious people who are largely new to each other, but also because of all of the creative and delicious dishes that we’ve tasted. A few highlights: For our olive oil dinner, Nozlee made martinis that featured olive oil-infused vermouth. For her ginger appetizer, Laura made ginger-scented meringues stuffed with gingery, curried blue cheese. And at this most recent dinner Colin made a miso-banana ice cream, flavored with kecap manis, the sweet, thick Indonesian soy sauce. Continue reading