Now is the time to put your Friendsgiving on the calendar. I suppose Thanksgiving is coming up, too, but Friendsgiving is so much fun. If you, like me, enjoy cooking and also control (over the menu, and every other detail), you may have found that for a holiday so devoted to food, Thanksgiving can fail to satisfy. That’s where Friendsgiving steps in. No need to travel, no mandate for sticking to traditions . . . risks are encouraged. I treat it as a food-lovers co-opting of Thanksgiving.
Today’s greens galette is a contribution to the #jarryfriendsgiving “virtual potluck,” and I hope you’ll join us! We’ve got lots of recipes and inspiration over on the Jarry website, including a favorite side dish of mine: Grilled Raddichio with Sharp Cheddar and Toasted Hazelnuts.
In July or August, when we shot a Friendsgiving feast for the first issue of Jarry, it was hot outside, and months away from the appropriate time for the holiday food. Fun, but not quite right. So last weekend I had a Friendsgiving in earnest. A potluck-style feast, with no marshmallow-topped casseroles or, come to think of it, even stuffing, or mashed potatoes, or gravy—but so many exciting vegetable dishes: cardamom-and-coconut-spiced mashed sweet potatoes by Crista; a salad of shaved kohlrabi and apples, chocolate mint, and hazelnuts by Andy; pomegranate-spiked kabocha squash salad by Cathy; Marion Cunningham’s First Prize Onion Casserole by Noah; a medley of purple carrots, acorn squash, and cauliflower by Paul; slow-cooked sweet potatoes topped with garlicky labneh and chives by Ben. Then we had braised chicken in place of roasted turkey; applesauce cake instead of pie . . . and somehow a lot more food. This greens galette was one of my contributions.
Two things, and I’ll try make them quick. First off, that, above, is a magazine that I’m incredibly excited to share. Ever since I read Jessica Pressler’s hilarious send-up of the (straight) male foodie, which she calls a “doodie,” I wondered about what might make gay men’s approach to food unique. It seemed like a good idea for a magazine, and I left it on the back burner of my brain until I met Alex Kristofcak, and then Steve Viksjo, and we decided to go ahead and make it happen. What would it look like? What kinds of articles would it contain? We didn’t really know, but we wanted to see it, and we wanted to read them.
So it’s with great, great pride and joy to share Jarry, Issue 1, with you. In 128 pages, we explore the issue’s theme, “What Is Jarry?“: Jarry is James Beard Award-winning writer John Birdsall’s investigation into why there aren’t more publicly out chefs in restaurant kitchens. It’s artist Levi Hasting’s short comic about the peculiar relationship he has with his mother-in-law, via the kitchen. It’s recipes by popular writers and photographers Nik Sharma, Beau Ciolino, Adrian Harris, and Jonathan Melendez, as well as a night spent with Diego Moya, Miguel de Leon, and Zach Ligas of Brooklyn’s Cure Supper Club. It’s a long interview with Anjelica Huston’s personal chef, cover guy Blake Bashoff, as well as an A+ recipe for his fruit galette. It’s cabaret artist-turned-private chef Daniel Isengart and his longtime friend, international icon Joey Arias, spending an afternoon in the kitchen. And so much more. In short, what it is, is super exciting. Check out the website for article previews and more information, and to order or subscribe.
Here’s a salad for these final dog days of summer, one that’s juicy and refreshing and not too much work. It’s not very different from other watermelon salads out there except for the addition of cornichons, those little French pickled gherkins. They add a crunchy, vinegary zing that I never knew was missing from watermelon salads. I first tried it this way at Saraghina, an Italian restaurant in Bed-Stuy, Brooklyn. Saraghina does things like that—adding quartered cornichons to their watermelon salad—tricks that seem obvious and revelatory at the same time. They’re quartered lengthwise, too. Why does that matter—why can’t you just chop them up into little rounds? I don’t know. Maybe it’s that they’re easier to spear with your fork, or that you get the right amount of puckery zing per bite. You just have to do it.
It’s best served very cold—start with a cold, refrigerated watermelon, or allow time for the salad to chill before serving. This might even be the time to chill your salad plates and serving platter, too. Serve it over a pile of arugula or other favorite salad greens, as directed here, or make it into a heartier main by adding a scoop of cooked quinoa to the greens. Most summery, juicy fruits and vegetables are good additions—stone fruits, cucumbers, even halved grapes. In one round for this recipe I added some torn chunks of fresh mozzarella, which made it terrifically decadent. Be creative and let the farmer’s market inspire you, but make haste. September is approaching. Continue reading
Someone once told me that the intended glory of a chopped salad is that you can eat it with a spoon. This sounds silly and I wasn’t able to verify it it, but I did glean that a “chopped salad” is derivative of classic, component-based salads like the Cobb or Nicoise. In the past several years, it’s evolved into a bastard child of those, something no longer tied to lineage or ingredients but to method: hacking up a bowl of lettuce and toppings with a mezzaluna, assembly-line style, at one of its namesake franchises here in the Northeast. Enthusiasm for the chopped salad has since waned a bit, but there were strong opinions on this subject during its heyday.
Here’s a quick recipe for a style of meal I’ve been eating a lot lately. It’s one of those “component” bowls, a cousin of a Korean bibimbap, that I make so often that I rarely think it merits a recipe. If I were to post a photo like the one above on Instagram and someone asked me for the recipe, it would seem sufficient to just say: Fried egg + soy-glazed tofu + sautéed greens + hot sauce, over mixed grains.
But there are a few tricks and details that elevate a rice bowl from a patchy mishmash to the kind that that you’ll crave. As with most things in the kitchen, it comes down to details: tasting along the way, cooking with care, making sure that each individual component is something you’d want to eat on its own. Here I’m sharing my favorite method for tofu—the results are slightly sweet, a bit caramelized and crispy around the edges—and it requires no time pressing or marinading. Continue reading
This time of year, I love the idea of offering something quick and indulgent to fix for yourself right when you get home from a holiday cocktail party. I only shared such a recipe one other time, and that was three years ago, but this particular scenario for cooking looms large in my mind. It comes in handy all year long.
You know how it is. You go to a party after work, have a drink or two ( . . . or three or four . . . ) while snacking on finger food that does more to stimulate hunger than satisfy it. You get home and you need sustenance. Of course, you should eat a pile of raw kale and a bowl lentils, but it’s the holidays, and you’ve got a buzz going. And really, step back and assess this situation: It would have been so much easier to just pick up a slice of pizza or some takeout, but no, you are cooking for yourself! Congratulations! You can eat whatever you want for dinner. Continue reading
I’ve never done a gift guide before, mostly because I don’t think I have terrific taste and have never thought of myself as an especially good gift giver. But this year, I’ve introduced some fun new food things into my life. And having spent much of it shilling my Made by Lukas veggie burgers, I’ve also met lots of makers of unique, terrific stuff. It made sense to take a stab at a gift guide, geared to the people in your life who like food. Below are eight of items, some whackier than others.
(And if you want to skip the gifts and just scroll down to the recipe: Just before Thanksgiving, I shared a vegetarian and gluten-free holiday main dish on Charlotte Today, the morning show down in Charlotte where some of my family lives. It aired the day before Thanksgiving, so I doubt anyone had time to whip it up for their Thanksgiving spreads. I’m including the recipe here in preparation for upcoming holiday feasts [the recipe is at the end of the post]. Here’s the video.)