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Are you sitting down? …In the same spot you’ve been in the last hour and nine months? Good. Cause this virus is not slowing down so we must stay safe, do our part to keep others safe, and stay in as much as we can. No doubt, there have been weeks or months during this pandemic that we’ve each gotten into our grooves. For me, when I commit to three workouts/week (this is my workout-of-choice ), when I cook what I want and order in a bit, when I feel good about the work and parenting I’m doing, the pandemic feels like a tough slog but we’ll get through it. But throw in any (ANY) wrench and the pandemic feels never-ending and I need to have a tantrum.
A wrench could be re-tightened restrictions (check), colder weather (kinda check, I’m in LA), and/or a forcibly subdued holiday season (check). What are we to do? You know what I’m going to say… We’re going to cook. And eat. And take good care of ourselves.
Another thing that’s kept me from throwing too many tantrums is having a well-stocked kitchen: when there are enough oats for breakfast, jams and condiments (like this jar-able and versatile salsa verde) to inspire lunches, and a good wedge of Parmesan in the fridge for last-minute pastas. And that’s a good place to start to prep for the next few months. A new cookbook, fresh herbs, good canned tomatoes, whatever are your basic needs to feel ready to cook at a moment’s notice.
And then, we’re going to make this cauliflower fried rice with ginger and soy and try this Moroccan squash soup with spicy chickpeas and use the random eggplant we got in our farm boxes for this great miso-glazed recipe (above). We’re gonna go all in on those recipes that look and taste more impressive than they really are, like this chicken in parchment, this creamy coconut chicken curry, this Thai-inspired shrimp curry with noodles, and a roasted cauliflower with green pea chutney.
It feels good to cook something that can be used laterally, like Marcella Hazan’s famous 3-ingredient tomato sauce which I use for pasta of course and then the next night as a sauce for chicken meatballs perhaps or as the base of a homemade pizza. Or take a few minutes to hard-boil some eggs, turn a few into these gorgeously creamy deviled eggs and save a few for your arugula and avocado salad the next day.
Likewise, it feels good to accomplish something new or challenging in the kitchen. If you’ve never roasted a whole chicken, now is the time. The leftovers can be used in myriad ways, from simple chicken quesadillas or nachos to chicken tortilla soup and shredded chicken lettuce cups (skip the kelp noodles, IMO). Or make fresh pasta by hand and serve with a long-simmered pomodoro sauce. Start smaller and master these perfect blueberry muffins for workday breakfasts that remind you of Before Times.
Whether you’re in a tantrum or are just…tired, there are ways to make cooking fun again. There are ways to make it feel therapeutic, nurturing, indulgent, good. New little habits, big cooking achievements, and I’ve heard from a few friends lately that restocking their plates and/or barware helped to re-inspire them in the kitchen. Cause, guys, we’re not going anywhere fast.
Ooh, what’s that? Smells like a hot ‘n fresh link pack:
A house tour that has me on the next flight to Oaxaca…in 2021 (Architectural Digest)
Vintage food ornaments that are so charming. The sardines! (Food52)
A Mountain Dew cookbook is coming soon...for some reason (Food & Wine)
Queen's Gambit, my god (Netflix)
And Ted Lasso, as if we needed more reason to love Jason Sudeikis (Apple TV)
16 unusual cocktails for adventurous drinkers (Forbes)
On the perfect time to drink champagne...which is anytime you want (InsideHook)
My favorite clean and simple plates and bowls (Snowe Home)
“Conversations” in a mask (McSweeney’s)
Also, remember bars? (Instagram)
Cooking Party Lite, because Thanksgiving was just last week
Playlist To Taste’s Cooking Vol. 7 playlist, which croons about Feelin’ Good and reminds us Diamonds Are Forever and reintroduces Mistadobalina
Menu Skillet pizza (with no-rise olive oil crust) with a lemon-garlic kale salad and chocolate chunk cookies at the end. (Pro tip: make a double batch, then shape and freeze the second batch so you’ve got dough ready to bake at a moment’s notice)
Wine Open some bubbles, whether champagne or prosecco or sparkling wine. Because, again, why not?
After-Dinner I’ve made a habit of a nightly cup of this barley tea, which needs nothing added to it. It helps with digestion and…has vitamins and stuff.
Cooking fatigue? Never heard of her.
xoxo,