Everybody’s gotta eat some time. Another civil uprising where bread keeps showing up as a fascinating part of the story. Here, a pretzel venture walks by a line of police officers while they cordoned off Taksim Square in Istanbul yesterday. Photo by Vadim Ghirda, AP.
Like a kitchen-warmed full moon, sour dough, so moist you can taste it, heavy, dense and cool. Smoked salmon w/creme fraiche, capers and red onions. Rare-roast beef, grain mustard, horseradish mayo. cracked black pepper. Egg salad. #HowIdLoveThee
Double-decker windows plus drop-chain ball lighting, this kitchen is the 19th century home of English interior designer and antiques dealer Rose Uniake. Her aesthetic includes some French touches that try very hard not to draw attention and are unmistakably stylish all the same. See more of the house here. My favourite: the floors.
Grégoire Jacquet opened his eponymous California restaurant in 2002, doing classical French dining, take-out and catering. He’s clearly doing something right, because he’s keeping two locations afloat. One is in Berkeley, in what he likes to call “the gastro ghetto,” because it’s down the road from Chez Panisse. Some ghetto. Reputation by location: is that a thing now? We’ll allow it. If you’re good enough to stand and hold your own next to a great, you get points for that. His second location is in Oakland.
Cod shakshuka from The Cleveland in lower Manhattan.
I first learned about this dish from Bonnie Stern, at a James Beard class paired up with Mitchell Davis. Although it’s a Middle Eastern classic — I think Bonnie was showing us her grandmother’s recipe [or was that her grandmother's recipe for challah, which we also made that day?]. Either way, it struck me that this dish could pass as Italian. Simple ingredients, lovely flavours. Thanks to the Mediterranean for joining us up this way.
Almost there, but not yet: a farmer checks his asparagus under tarps designed to protect the crop from frost. Turns out, it’s an early look but it’ll be a later harvest this year in Woebbelin, Germany. Photo
Mushrooms always take me immediately into the woods, even when they’ve been cultivated in faux-woods arrangements, as most of our commercial mushrooms are today. These babies are beech mushrooms, aka shimejis, and I see them in a light fry-up with some olive oil and a clove of garlic [whole, for aroma, and then hauled out, I'm done with you], tossed with linguini, a few chili flakes, cracked blacked pepper and shaved asiago. Here’s Cozy Kitchen doing soup instead.
Pistachio is Stephanie Ortenzi, a copywriter who specializes in food and restaurant marketing, working insights and assets from a 15-year career as a chef. Stephanie writes digital and print content, newsletters, ad copy, advertorials, press kits, direct marketing, video scripts, menu branding, corporate communications, ghost-blogging, sell sheets, creative briefs -- using SM and SEO literacy to boot.