Good morning. For many of us, today marks the beginning of a ten-day stretch brimming with life’s most elusive possession: free time. Since you’re reading this (an incredibly well-written newsletter about home cooking), you—like me—are predisposed to filling that time with all-consuming culinary endeavors. Like recreating Erin McDowell’s classic croissants, tackling Sam Sifton’s Momofuku Bo Ssäm, or any of the following high-effort, high-reward, kitchen projects:
1. KFC. Stands for Korean Fried Chicken. Specifically this wing recipe, which Amanda & Merrill once said reminded them of “the best version of General Tso’s chicken we’ve ever had—only better.” So here’s a plan: grab a case of easy-drinking beers (or our new NA brew, Host & Toast), invite some friends over, and enjoy a batch or three of these crispy wings.
2. Cake, Ice Cream & Meringue. Aka Baked Alaska. I don’t want to tip my hand for next week’s newsletter, but there’s nothing I’d like more on New Year’s Eve than a shot of espresso, a glass of amaro, and a slice of Chetna Makan’s Chocolate, Coffee & Hazelnut Baked Alaska.
3. A Big Ole Brunch. I’m thinking everyone gets this BLT Benedict. Also, for the table, our team’s favorite dutch baby. And, for good measure, Ella Quittner’s Giant Skillet Latke—because every decent brunch has fried potatoes.
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Two years ago, I wrote my first article for Food52, “Our 14 Best Winter Desserts.” Since composing that sugar-laden listicle, my taste in food has changed a lot. But, at least one preference remains the same: Winter desserts—specifically my 14 favorites—are the best desserts.
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I’m not waiting in line for the best baguette in town. And that’s not because I’m lazy, but rather because I can turn any middling grocery store loaf into something grand simply by serving it alongside any of Banner’s grass-fed cultured butters. Which, thankfully, we, um, carry in our Shop.
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According to Tam, one of our video producers, Guinness is the perfect beer.
“There’s nothing like splitting the G,” he says.
According to me, a knower of recipes worth making, Tam’s favorite beer stars in one of our most perfect desserts. Presenting: Community member Alyssalees’ Individual Guinness Sticky Toffee Pudding’s with Ginger Cream.
You can find the recipe for this ideal winter treat here.
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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. —Paul, Editor |
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