Hello from Atlanta. School started a month ago and we’ve been busy making lunches while trying to ignore the recent courthouse shenanigans that keep Georgia on our minds.
We’re still lamenting the terrible peach season. By some estimates, nearly 95 percent of the crop has been lost, primarily due to premature and hard freezes.
I’m always obsessed with peach beef with friends from New Jersey, California, and Colorado. These are all areas where I have lived or visited family on a regular basis. Your peaches are certainly wonderful. But we Georgians have 40 commercial varieties, all of which ripen to a deep, sweet flavor in the hot southern sun. Every summer, my counter is full. The usual.
I cherished the few peaches I got. Even if they were very expensive and not as sweet or ripe as usual. The brilliant Ligaya Mishan, a columnist for the New York Times Magazine, came to my rescue with the following recipe. grill (On top of that). A little olive oil and heat transform the pulp into a soft, sweet base, then garnish with cream, a few blueberries, and that spicy, dubious secret weapon you’ll want to have in your kitchen: dukkah.
Tuesday
We are a Taco Tuesday household. We too, Botham home.Alexa Waibel’s Kimchi chicken lettuce wrap is a great mashup and you probably already have all of the recipes. I had to spend an hour or two adjusting the exact hot to sweet ratio for my employee, but I would recommend 10/10.
Wednesday
My friend Eric Kim explains that one of the reasons vodka works so well in pasta sauce is because it distributes the fat more evenly. This makes everything glossy, like only a good emulsion can.Share that fact like a professor when you serve this dish Bean and vegetable ala vodka, punches well above its weight. It also solves the problem of school lunches on Thursdays, as they become tastier when chilled in the refrigerator.
Friday
Another week is over. Mazeltov! Mia Leimkuhler, the Agile editor of this newsletter, calls this an “étouffriday” and suggests offering this to your readers in a really smart way. Vegan mushroom etouffee Featured in the 2018 cookbook Sweet Potato Soul by Jenne Claiborne. Mushrooms are used instead of seafood, and a sprinkle of dulce or other dried seaweed adds flavor. If you prefer a thicker gravy, avoid touching the liquid.
Where these came from, we have thousands more New York Times Cooking. Our dear community of readers knows that we spend a lot of staff time collecting, testing, and creating these recipes. To paraphrase Elizabeth Taylor, “Cat on the hot tin roof,“It costs money!” Would you like to consider subscribing now? Thank you.
This was fun. Sam returns to the grid with many stories to tell.And he has to go back to reporting all the food news it is suitable for printing.
Remember the good times we had. And it never changes. Until next time someone goes on vacation. …