This Nectarine & Berry Upside-Down cake is inspired by Haruki Murakami's 1Q84. The novel is an epic 900+ page tale of love. Granted, it's about an assassin massage therapist, a writer with an Oedipus complex and a cult founded on multi-dimensional "Little People" who crawled out of a goat's mouth. But at its core, it's a love story through and through...Read More
I’ve been feeling discombobulated. Sometimes, in the wintertime, I get this way. Maybe it’s the general chilliness, the desire to stay in and cozy up instead of marching into work. Maybe it’s forgetting to turn the heater off all night and waking up dried up like a prune. It’s a general malaise that’s hard to explain but can be remedied by simple things. Like reading a book, or working on a project, or lighting candles or Netflix and chilling…
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…or making soup. Delicious, warm soup. This is a Soup To Recombobulate With, also called Turkey Meatball Soup. It’s filling and comforting and tasty, all the things a good soup should be. It’s also healthy and hearty, and perfect for the wintertime.Read More
I contributed to PAPER/PLATES once again, this time with assorted pickles inspired by Drew Magary’s “The Postmortal.” Magary’s novel attempts to answer the question “What if you could live forever?” by charting a course of likely outcomes if a cure for aging is ever found.
In Magary’s world of an ever-growing, never-dying population, retirement is no longer an option, lifelong marriages become rare and the earth’s resources are depleted at alarming rates. It’s an interesting and frightening read.Read More
Noodles. Zambonis. Peduncle. Putin. Schnitzel. Herman. Shakshouka. Engelbert Humperdinck.
These are all words that are fun to say.
Which brings us to today’s recipe for zoodles. And also coodles. Are these real words? Nope. Are they delicious? YES. What are they? Well, zoodles are noodles made from zucchini and coodles are noodles made from cucumber. And all you need to make them is some type of noodling implement. In my case, I used a cheap and efficient julienne peeler. Zoodles or coodles are a unique way to serve vegetables, with the added benefit of being healthier than eating regular pasta noodles.Read More
The first time I had shakshouka was in a Spanish restaurant in Amsterdam. This is odd, partly because it’s a dish of middle-eastern origin, but mostly because I managed to go my whole life up until that point having not had shakshouka. Shakshouka has everything I love - tomatoes, eggs, sauce and a funny name - so it made no sense why I never had it before.
And I loved it. The runny egg yolks, the burnt toast smashing into and sopping up the spicy sauce - all of it amazing. I didn’t think I could possibly recreate it until I saw this video by Food Wishes. I didn’t have all the ingredients Chef John uses in his recipe (and I think his looks infinitely more amazing), but I gave it a shot with what I had on hand. It turned out suspiciously similar to my soft-focus, idealized memory of the one I had in Amsterdam, which is definitely saying a lot!Read More