Every Friday, we're letting you know about the best things we've been reading, eating, cooking, and watching. This week, we're diving deep into the history of the stuffed avocado and eating leeks with abandon.
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Depending on who you ask, a halved, pitted, and filled avocado might evoke a seafood-filled delicacy, or a keto work-around for a typically carb-heavy meal. But for Nico Vera, it evokes the chicken salad–filled palta rellena his mom cooked for him as a kid. As it turns out, the dish's history goes back much further than any of these modern standbys.
Atavist has a long read about a highly lucrative ring of teen sobriety programs around the country that were started by a charismatic cult leader in the 1980s and are still thriving today.
In this riff on classic French leeks vinaigrette, Matt Trueherz spins the core ingredients—leeks, vinaigrette, eggs, and hazelnuts—into a salad that you could serve to dinner guests alongside a whole fish, or just eat on its own for lunch.
If you're trying, like many of us are, to cook more vegetables and less meat, Tejal Rao's new newsletter will give you some sparkly new ideas.
Give your oven a vacation, and make some no-bake cheesecake, cornflake chocolate cake, or semifreddo.
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In a new video series for Food & Wine, chef Jenny Dorsey reconsiders some flavor combinations that actually, strangely, just might work. Here, she gives cheddar and banana a whirl.
High on the Hog, hosted by Stephen Satterfield, just got renewed for a second season on Netflix, which will cover some of the topics in the second half of Jessica B. Harris's book of the same name. Catch up on the first season here.
Get a cool hat, and contribute to bird conservation efforts across the country.
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