Good morning.Today’s the first day of fall. If that means nothing to you—same. Until frost pries the outdoors from my hands, I will continue galavanting (read: cooking and sipping) through every patch of outdoor space that’ll have me. Point being, I’m not dusting off my6.3 QT Staub Cast-Iron Wide Oval Cocottes(which areon sale, by the way) just yet. Instead, join me as I extract as much utility from those lawn chairs and grills as I possibly can by carrying out this three point plan: \xa0 Host a fall barbecue. Especially because working the grill is no longer an exercise in heat resilience. Potential recipes include: thisleg of lamb, thesesalmon collars, and grilledsteak with a carrot top chimichurri.\xa0 \xa0 Rediscover the Bloody Mary. The slightest dip in temperature makes this sippable meal much more palatable. While I’ll typically opt for store bought mix when making a Bloody, I’ll often peer throughthis recipeandthis recipefor inspiration on how to doctor up my Zing Zang.\xa0 \xa0 Fill up a bag with drinks and walk somewhere. This isthe bag. The drinks are up to you. As for where to walk, well, I can personally vouch for hiking trails, city parks, and the lengthy, 15-foot stretch between my refrigerator and outdoor couch.\xa0 |
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I’d care more about fall if we could rename it to something more honest. Here’s an idea: The season of Marcella Hazan. An authority on all things broth, sauce, and warmth, Marcella’s recipes—especiallythese nine classics—are the best way to embrace autumn’s arrival.\xa0 |
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Over the last few weeks, we’ve launched two new YouTube series while also releasing additional episodes of existing shows—like Recipe Drop. Admittedly, that’s atonof content. So, if you’re a bit lost on what to watch first, here’s a quick guide: \xa0 If you enjoy watching someone learn cooking fundamentals,then check outErika Learns—a show where our CEO, Erika, acquires foundational cooking skills (and makes some new friends along the way).\xa0 \xa0 If you like watching uber-talented chefs prepare dishes from their restaurants, then giveYes, Chefa watch. In thefirst episode, Jeff Kim tops soba noodles with uni. It rocks.\xa0 \xa0 If you like Lucas Sin, same. This week he madeGrilled Cumin Lambas well as aHong Kong Style Omelet.\xa0 |
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Ah, it’s been way, way too long since I’ve abused my editorial authority and used this section to talk about things that I like. So, without further ado, I’d like to remind everyone of my favoriteGenius recipeof all time:Rao’s Meatballs. They’re simply never a bad idea.\xa0 |
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That’s a wrap for this week! See you next Sunday for more chatter about what’s happening at Food52 HQ. \xa0 —Paul, Editor |
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