Last week was a Lot. I ventured into it buzzing with adorably ambitious New Year’s intentions to, like, get things done, and spent most of it glued to a screen, furious and frustrated. As I mentioned in this morning’s通讯，我经常觉得1月是一个模糊，这是一个特别的。武装起义不是一个我知道如何讨论的主题any meaningful way in a recipe headnote.But if you’re feeling like you’re in a fog, do know that you’re not alone.
Because feeding times at my zoo must go on as scheduled or it gets particularly feral around here, I did make three new things last week, all from The Flavor Equation [Amazon那书店]，一个迷人的新食谱尼克沙尔各答在其中他使用他的分子生物学背景来应用他对食谱发展的味道科学的应用。他还有一个优秀的口感，通过多年的博客证明一张棕色的桌子。I made the book’s shaved brussels sprout salad with crispy shallots, the coconut chicken curry, and then, because it sounded so impossibly refreshing, this lemon and lime mintade. It was inspired by one Sharma had on a long intentional flight that, although 16 hours long, sounds positively dreamy right now, some 1600 weeks into this pandemic.Read more»
尽管我对奶酪深深的感情，但到了我最喜欢在纽约市周末的最喜欢的事情之一就是倾向Murray’sand treat us to something crumbly or aged or rich and runny, I don’t love cheese plates. It feels really good to get this off my chest. At first, it was just a budget issue; I still feel the sticker shock from the first time I tried to put together one of those cute boards with five or six different wedges on them, plus the crackers, breads, pickles, dried fruit, toasted almonds, olives, cured meats, and all of the other minimum requirements of our latter-day horns of plenty. But I was also put off by the waste. Even though so much went unfinished, the leftovers were unsalvageable, as fingers, forks, knives, and crumbs got into everything (a particularly shuddering thought in the age of Covid). Instead, when people come over, or what I remember of it, I prefer to focus on one or two decadent,attention-grabbing thingsand nothing grabs attention on a cold winter day like warm, runny cheese.
尽管它没有自然地来到我身边，但一个带有框架的人ketubahon her bedroom wall, I love Christmas with abandon — the lights, the windows, the big tree, baking all formats of gingerbread, making snowflakes, singing Santa Baby off-key while my kids cover their ears and beg me to stop. My family is used to going along with my December whims and often even enjoying them too, but my husband draws the line at eggnog; he doesn’t like it, even though he is wrong. For many years I went without — not caring for the carton stuff, too nervous to order it at a bar, and not feeling committed enough to make a whole carafe, just for me.
And then I started making small-batch ‘nog and all was right with the holidays again. A few years ago I whittled a standard eggnog recipe down to a single egg — as bakers know, about as far as any of us wish to divide anything — and then adjusted everything to taste. You whisk it up in two jars, right in the moment, because it requires no planning ahead, and it makes the perfect amount for two tumblers. Or, the perfect amount to put in a small jar and stick in a gift bag, because people who love eggnog who know people who love eggnog understand that we should not be deprived.
因为我是一个不安的厨师，从来没有对制造我已经知道的东西，几年前我挑战自己转过身来favorite gingerbread cakeinto a roulade. Or, yes, a Yule log.* Five bottles of molasses, two jars of ground ginger, a gallon of heavy cream, several frantic pleas to friends that I had too much Yule log in my apartment and would they please come take some home, and two Christmases later, stop what you’re doing, you are going to love this.
As a Content Creator (appended with a saracastic ™), I can tell you that December is a weird time. All we want arebuttery cookies那heavily spiced cakes，和奢华鸡尾酒如果闪闪发光的弦乐灯是可食用的，那可能也是如此。谁可以责怪我们？今年 - 当我们尝试时，有时候有什么感觉像堆积的赔率，找到欢呼和节日，无论我们能够搞砸它 - 到12月颓废的单一奉献似乎更强大。我可以把整个互联网放在旁边睡觉，“那么，一些沙拉怎么样？”
It would not be the Smitten Kitchen if I wasn’t popping in here, chaotic as ever, 24 hours before the cooking- and eating-est day of most of our years, to suggest a new recipe for your menus, that, judging by my DMs, you settled weeks ago. Good news, however, there’s no timestamp on dinner rolls, especially ones as wonderful as these. If anything, I don’t think we eat them often enough — you know, just because it’s Wednesday.
In other years, the ones when it was safe to have guests, my favorite thing to ask when planning a Thanksgiving menu was for everyone to tell me what their essential dish is, the one if they come to dinner and it’s not on the table, they throw a (hopefully) muted, inner tantrum. This is where all menus should begin, right? It was from this question that I learned that afterstuffing，自然，久以前火鸡（对不起，土耳其），我没有长大的菜 - 玉米布丁 - 是美国感恩节最受欢迎的桌子之一。因为我经常回应，“很棒！现在你完全了解它是什么！“和朋友们已经送来了，我自从学到了我失踪的东西，我现在完全转换了。
因为我做not often crave potatoes slow-baked in a cream bath with a burnish of cheese and fine crunch top, when I do, I know exactly how I want it to taste and how much work I’m willing to do to make it happen. Since it’s been eleven years (!) since I last shared a土豆焗烤在这里，我认为随着我们走进焗焗季节，这是值得重新的，这不是一件事，我绝对只是做了，但真的应该是为了较冷的天气和较短的日子。
完全随机地 - 一个想法刚刚飘动像11月的叶子一样翩翩起舞，并在这一天的日历上降落在当天之前的一天，我们在这一天我们不花在一条线上投票，我们将以粘贴到选举回报和尝试not to bite our nails down to the nub — I’ve been thinking about the kind of cooking we do when tensions are high and a little distraction might be the height of self-care. May I recommend some extended time in the kitchen? Stirring a pot, kneading a dough, and reading a recipe forces us to briefly pause our scrolling and invest in something tangible, like a cozy meal.Lasagna with fresh pasta sheets！！无与伦比的鸡肉面条汤。A really luxurious Caesar salad。锅馅饼。疯狂地颓废的通心粉和奶酪。Falafel，从头开始。番茄汤和烤奶酪的最高呼叫。