It's not just you—this summer is extra hot. From Naples to New York, people are facing one of the toastiest years on record. We're here with a humble suggestion: While an icy popsicle may not ease your climate anxiety, it will cool you down.
As Jordan Michelman rhapsodically writes this week on TASTE, "I firmly believe that the popsicle is a mindset, a way of being, a spiritual life practice. All you need are a couple of tools, bases that serve as the building blocks of flavor, and an open mind. Once you unlock the popsicle within, you come to realize that all the world around you is waiting to be frozen."
Jordan writes about the wide, wacky, and wonderful popsicle scene in his hometown of Portland, Oregon, where you can slurp up everything from blood orange creamsicle at Coquine Market to pickle paletas (yes, really) at Ice Queen, briney and studded with slivers of dill cucumbers. But no matter where you're at, your freezer unlocks a world of DIY popsicle possibility. Get the lowdown here, and secure your popsicle molds—it's going to be a hot one.
When did olives get so cool?New York magazine's Emilia Petrarca is one of my favorite fashion writers, and I love her foray into food answering this pressing question.
Want a Char Siu McRib? How about a fish-ball-inspired Filet-O-Fish? You're in luck: ambitious chefs across the country are merging nostalgic drive-through fare with flavors from their heritage.
A "perpetual stew" brewing in Brooklyn for over a month, sourced entirely from community donations in exchange for a free bowl, and everyone has an opinion. I want to know: Would you eat it?
I haven't been able to stop thinking about Eric Kim's tomato furikake sandwich since he posted a pic on Instagram last week. I'm still biding my time for exceptional tomatoes here on the East Coast, but when they arrive, this is the first thing I'm making.
If a cake inspired by Girl Scouts Samoas cookies sounds as good to you as it does to me, make this King Arthur recipe from Sarah Jampel right now.
WATCH, STREAM, LISTEN:
Have you ever eaten prune whip pie? How about pickle cheesecake? Well, B. Dylan Hollis absolutely has. We brought the adventurous, history-obsessed TikTok creator onto the podcast to talk about raiding recipes of the past in his new cookbook Baking Yesteryear.
Also on the podcast, it's Anya von Bremzen! The James Beard Award–winning cookbook author stopped by the studio to chat about what makes (or doesn't make) a culture's national dish, and how food writing has undergone great change in the past two decades.
Go ahead and queue up our conversation with Nicole A. Taylor now—the food writer, recipe developer, and author of Watermelon and Red Birds goes deep on food in Georgia, the meaning of Juneteenth, and working in food media.
I've already shared my love for watching Ham and Sohla El-Waylly conquer niche cooking challenges with grace and marital bliss on the NYT Cooking show Mystery Menu. The latest episode—a taco party with Tajín in everything—is a new favorite.
So soothing: Watch pastry chef Isabel Coss make meringue baskets for tiny strawberry desserts.
Follow along with our cooking (and let us know about your cooking) on Instagram. You can follow us at @taste and see what the editors are up to at @mattrodbard, @elorasharon, and @alizarae.
If you like this newsletter, please forward it to a friend. If you aren't subscribed to this newsletter, you can sign up right here.
No comments:
Post a Comment