Good morning. Tonight is the Oscars—the sort of cultural moment this newsletter typically honors by identifying recipes that match the event’s most central characters. While we could, yet again, carry out this exercise (and illustrate how Adrien Brody’s reliable greatness evokes this one-pot kale & quinoa pilaf and Cynthia Erivo’s mind-bending range is reminiscent of Lucas Sin’s pan-fried tofu), we’d rather use our platform to highlight an on-screen performance that critics overlooked: Us in Severance.
By “us,” I mean Dansk, and by “Dansk,” I mean the collection of vintage, Jens Quistgaard-designed, teak pepper mills lining the upper shelves of Christopher Walken’s character’s mid-century kitchen. Here, look for yourself: |
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As we outlined in our recent profile of vintage pepper mill collectors, that The Brutalist-length lineup of miniature teak sculptures is worth calling out for a few reasons: 1) They’re hard to find. Per collectors, compiling a complete set of Quistgaard’s pepper mills takes years of research, eBay hunting, and—often—serendipitous thrifting. 2) It’s valuable. A complete collection of Quistgaard’s Dansk pepper mills—which the Severance lineup nearly is—could be worth nearly $100,000. 3) We just relaunched three of our favorite Quistgaard pepper mills: No. 826, No. 833, and No. 831. You can check them out here. (And if someone at Lumon could let Walken’s character know his collection is now technically incomplete—that would be great.)
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Before we get our team’s latest work, I’d like to thank everyone that sent me feedback regarding this section’s name, content, and general existence. In the coming weeks, you can expect some changes here. And, again, if you’d like to give me feedback regarding any part of this newsletter you can reach me at paul.hagopian@food52.com. Now, here’s my favorite thing we released this past week:
The Secret to Ultra-Thin, Ultra-Crispy Dosas. In our latest episode of Amanda Messes Up In The Kitchen, the Food52 founder tackles Cynthia Shanmugalingam’s curry leaf rava dosa. You can watch the video here. You can find the recipe here.
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When I started at Food52, I thought one-pot dinners were lame. The sort of thing people who “didn’t get” food would make. A few years, some new responsibilities, and three thousand servings of humble pie later, I’ve become an avid, if not vocal, one pan disciple. In fact, today I’m willing to risk my solo-pan bona fides on the following declaration:
This one-pan chicken with asparagus, almonds & miso butter is one of the five best weeknight meals in existence.
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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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