Good morning. Over the last few years, the sole Chinese restaurant in my hometown has become increasingly popular on the night of December 25th. Pre-Covid, I might’ve found another person loitering by the host’s stand as they, too, waited for an extended family-sized takeout order. But last year, the line of people picking up orders fell so far out the front door, it took twenty minutes of waiting before I could even see the host’s stand.
So what’s driving this massive spike in December 25th duck sauce consumption? I have a theory: Christmas Eve is too much fun. Not “too much” in the sense that it needs to scale back—rather “too much” in that it’d be a shame not to expend so much of your holiday energy on the night of December 24th that you’re forced to order takeout the following evening.
All that, to say this: I’m tripling down on Christmas Eve this year. Meaning, Esther Choi’s Gochujang-Glazed Holiday Rib Roast will make an appearance. So will platters of these Broiled Oysters with Sriracha Lime Butter and Sara Jenkins’s Shell-On-Shrimp with Rosemary, Garlic, & Chili. And—because it’s actually perfect—Maialino’s Olive Oil Cake.
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What if I told you, on a cold, dark December Monday morning, that freshly-made cold brew is just 43 seconds away? You’d think the holidays had come early. Especially since we’re both running late to that 9 a.m. meeting. And exhausted from staying up all night last-minute gift-shopping. And are—again—hosting a dinner party tonight. The Cumulus Machine is a tried-and-tested office favorite here at Food52 HQ. Aside from looking slick, it brews a very drinkable cold brew or cold espresso from recyclable aluminum capsules. So I get a good cup of joe without conquering the minimal space in my way-too-small apartment-sized trashcan. Hey, you can’t have it all. But you can have it quick—and delicious.
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Earlier this week, a lemon bundt cake appeared—and almost immediately vanished—in our Test Kitchen. This reminded me of two truths: 1) If you want to sample the best recipes in our office, sometimes you need to legitimately sprint down the halls, and 2) Many of these 19 bundt cake recipes would qualify as “Sprint to Sample.” |
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Today, we’re highlighting what might be our community’s favorite thing: intelligently discussing how to properly cook bacon in the comment section of this article. As you’ll see, the article has over 800 comments, nearly all of which are experience-driven recommendations on how to produce A+ bacon. If you’re curious to see how your method stacks up (or just want to read some comments from other passionate food people) take a look by clicking 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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