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Twice a week I sit at my computer and read newsletters. I read them for fun but now I also read them for work. I scan through a ridiculous amount of food-related articles and recipes to compile my favorites and send them out to you guys every Sunday. If you pay attention to the major publications you start to notice trends with every season. This week Condé Nast made it clear that we are approaching wedding season. 8 Food Experts Pick the Best Gifts for Your Wedding Registry, The New Guide to Wedding Gifts, Yes You Can Register For Alcohol…these articles were flooding my inbox. I automatically deleted most of them, because I no longer care about the details of weddings, but then I went back and opened them from the trash. I realized two things here: 1. We are allowed to talk about weddings again because we are allowed to have weddings again. Last year it was totally taboo and no publication was sending out emails with planning tips and registry guides. 2. I’m sure this will be a surprise to everyone but literally, nothing is new on these lists. It’s the same kitchen gadgets that everyone recommends, even me. To everyone that questioned what weddings would be like in a post-pandemic world, so far they are exactly the same. From Le Creuset to morning-after brunches I think our country’s major wedding traditions survived the pandemic too.
You know what is an excellent wedding gift? A Zoom cooking class! I taught two this week. In one class, I taught a group of girls how to build cheese and fruit boards. The other, fourteen of us made a Broccolini Salad and Za’atar Cacio e Pepe (recipes below). If you are interested in cooking with me or gifting a class, shoot me a message on my website!
If you want to read about my top wedding registry recommendations or if you are nosy and want to read about my double wedding experience, check out this newsletter from September 2020. I coincidentally taught a Zoom challah class to the same group that week, weird!!
Along with the Korean spice viburnum, our house came with two very mature peony bushes. I’m being modest because, in reality, they are HUGE. This is the time when they start to bloom and I fill my house with different shades of pink. This is also the time my cats decide to knock over vases and ruin everything next to them. This time it was our wedding book signed by our friends and family…big OY!
NEW NEW NEW
I’m adding a new bi-weekly section to The Weekly Recap, People To Follow. Being a creator is hard. Most of us pump out recipes, videos, and newsletters for free with the hope that they get shared with others to increase our exposure. The end goal is to eventually make money but that doesn’t always happen. To help spread the love, I am going to use my newsletter to highlight chefs, writers, and creators that I follow and think you should too.
This new section will start next month (maybe sooner). If you follow anyone and think others should know about them too, reply to this email and let me know! You might see them featured in the upcoming months.
Stuff to Read
Reviewing Maggie’s Townhouse, the Only Restaurant I’ve Been to All Year
Ice Cream Makers Are Bringing Back Vintage-Style Boxes of Ice Cream
10 Southern California Dispensaries to Score Some Incredible Edibles
Recipe Inspo
Galette Guide *Yes, I’m including this again because you should be making galettes often!
Listen To This
Places I ate
We went to Betty Rae’s again (okay we actually went twice this week) and this time I tried the flavor that they are known for, Brown Butter & Toasted Pecan. While we were in line two people in front of us ordered this flavor and now I know why. It’s spectacular. Perfectly toasty and sweet with a great number of pecans throughout. The waffle cones left me wanting more and I will stick to the classic sugar cone next time.
Thing Everybody Needs
A 9-inch tart pan. I have a handful of sizes and shapes but to me, the 9-inch circle is a classic. If you are intimidated by tarts, don’t be! Some are super easy and we should all make more tarts. Sweet and savory, I haven’t met a tart I didn’t like.
Kitchen Club members: You will see a sweet and savory tart recipe over summer. This is the only tart shell you will need for both.
Animal Cuteness
Biscuit, Gravy’s brother. Don’t worry we are just pet sitting these guys.
This Wednesday Kitchen Club members will receive our first recipe using stone fruit. Apricots have arrived!
See you next week, M.