As you know, not much needs to be done to a tomato when it’s perfectly ripe. Salt, pepper, maybe some olive oil. Still, it’s nice to shake things up a little—but maintain that same spirit of simplicity. An easy dish I like is thick slices of ripe tomato sprinkled with soy sauce, scallions, and pepper, maybe a little bit of grated ginger. The following recipe is an evolution of that idea: I applied butter and heat.
It’s one of those 5-minute recipes that hardly merit an actual recipe. Chopped tomatoes get a quick stir in a hot skillet, along with a little butter and a few aromatics. But it blossoms into something more than the sum of its parts. Soy sauce gives ripe tomatoes a lovely savory depth, especially with the slight caramelizing that happens in the hot pan. Fresh ginger brings a little burn. And that brief application of heat in the pan makes the tomatoes extra succulent. Continue reading
This week I shared a new recipe for tofu burgers on Food52. Back when I wrote Veggie Burgers Every Which Way I wasn’t as enthusiastic about tofu as I am now, now that I’ve spent a lot more time enjoying it on its own and in the myriad of delicious ways that it appears in dishes across many Asian cuisines. So I revisited the tofu burger with the intent of making the tofu shine, and incorporated a few great tricks like grating it for a lighter, less tacky texture. Head over to Food52 for the write-up and the recipe, as well as for photos by the excellent Spencer Starnes.
And after the jump, my easiest and favorite way to quick-pickle onions and cucumbers, which will be a welcome accompaniment to all of your Memorial Day ‘que spreads this weekend and through the summer. Can’t believe it’s here already…
Over the weekend I shared a story on Medium about a “luncheon” that my mom threw, and her favorite cookbook Bound to Please. In that story, the quiche I describe is Mom’s go-to quiche—a quiche Lorraine, made with ham of course, but also with a Pillsbury pie crust and two different kinds of pre-shredded cheese. Here’s the one that I made myself on Mother’s Day.
There was a time when I thought it was a good idea to try to make quiche a little less dairy rich, more egg-oriented—”healthier.” But that might have been the last time I made quiche (it’s been a while). Since then I’ve come to recognize it for the decadent dish it is and rather than trying to tweak it to be marginally less rich, I think I’d rather just eat it less often, reserve it for special occasions.
I stumbled on these muffins when I was flipping—well, scrolling—through old issues of Feast by Lukas and I remembered how good and easy they were. Sturdy but tender, and just under-sweetened enough sans glaze to pass as breakfast, but with it, you’ve got a casual dessert. And like most muffins it’s a simple process of stirring the wet ingredients into the dry ones, then popping them into the oven. I made them with walnuts last weekend, but hazelnuts and almonds are also great.
I’ve just returned from a quick-but-long trip down the west coast, from Vancouver (BC), to Seattle, to San Francisco. Quick because it was only a week and a day, but long because it felt like much more—which is how I think trips ought to be. In Vancouver, Creative Director Steve and I saw the next issue of Jarry printed. (Above is the cover, fresh off the press, featuring Nik Sharma in a portrait by Patrick Byrnes.) There wasn’t a lot of free time to eat, but lunch at Nelson the Seagull was a standout.
For Seattle and SF I got a lot of enthusiastic recommendations from friends and colleagues. I thought I’d share some of the highlights here, gallery-style. I’d wanted this trip to be as much about the eating as possible, so it’s got a decadent slant. (It turns out I don’t really have the stomach for this style of travel, because at many points I craved only a smoothie, but I persevered. There are times in life to indulge and this, I decided, was one of them.)
L to R: Charred baby leeks with lime and dried yogurt at Bar Ferdinand (Seattle); pancake decadence topped with ricotta and lemon curd at Talullah’s (Seattle); 2 scoops of ice cream from Kurt Farm Shop, tomato jam and Flora’s Cheese (Seattle).
What an exciting few weeks it’s been! Thank you for supporting Bowl—the reception has really blown me away. I apologize if I’ve already inundated you with these news items on other social media channels, but if you missed any of it, check out this New York Times article that still has me feeling faint, and bowls in Vogue, and then a few pieces I wrote for Food52: on Dashi, and Vegetarian Pho Broth, and, finally, The Anatomy of a Broth Bowl. (All these links have recipes.) Lastly, if you live in or near Seattle, I hope you’ll stop by Book Larder next Friday.
In spring I always crave kimchi, in part because the dismal farmers market offerings leave me wanting color and assertive flavor, and in part because spring cleaning and probiotics seem to go hand in hand. You probably know that kimchi is a whole category of fermented foods beyond just Napa cabbage, and this carrot version—inspired by the nubby little carrots I did find at the market, though they’re likely the dregs of last fall’s crop—is one I’ve been tinkering with for a few weeks. Continue reading
There was a time, not that long ago, when Kimchi Fried Rice was very popular on the internet, and ever since then it’s been one of my favorite things to eat. I put a kimchi fried rice bowl in Bowl, but today wanted to share a spin on that recipe. It’s inspired in part by the 10 pounds of kimchi that I have packed up in Ziplocs and fermenting in my fridge— for the Bowl Brunch event on March 12, presented by Jarry here in New York. It won’t be a big event, but there are a few seats left if you live in the New York area. Tickets available here. And a few other events are now up under the Events tab.
Cabbage is a vegetable that puts up with a lot. You can project onto it. You can say, “You’re a sweet and crunchy, refreshing condiment,” and it says, “That’s me!” Or you can say, “You are a spicy, funky, perfect example of what lactic fermentation is good for,” and it says, “Exactly.” Or you can appreciate it for being a nuanced, velvety decadence, say to it, “Gosh, you’re an classy brassica,” and it responds, “I’m yours.” Maybe cabbage is a little too tolerating.
[Quick interruption: There’s still time to preorder Bowl—which was recently picked as one of the most exciting new spring cookbooks by Epicurious!—and win a set of excellent, handmade Jono Pandolfi bowls.]
As a classy brassica, cabbage is one of those vegetables that responds well to near-overcooking. Braised cabbage is just delicious. It turns silky and sweet, and is so good topped with lots of black pepper and flaky finishing salt. The Molly Steven’s recipe is one that I return to periodically, especially in the winter when it’s slim pickings at the farmer’s market. I’ve adapted that recipe a bit here, giving it some gingery, garlicky fragrance and extra richness in the form of coconut milk. Continue reading