The Best Tapas Bars in Málaga

I love tapas! In my opinion, Málaga offers some of the best tapas bars in Spain. On a recent trip to Andalucía I inhaled as many tapas as possible. We ate tapas for lunch, dinner, linner, etc. We squeezed into crowded tapas bars the way music lovers press against a concert stage. We gasped with excitement at croquetas the way Swifties squeal at an Eras concert. In this analogy Taylor Swift is Javier, the middle-aged waiter slinging tapas and beer (in case you were wondering). And of all the fabulous tapas bars across Spain, Málaga had some of my favorite tapas bars. Without further ado here are the four best tapas bars in Málaga.

Bar Mercado Atarazanas

The best tapas bar in Málaga for seafood dishes is
Bar Mercado Atarazanas

There’s a wonderful market in Málaga called Mercado Atarazanas. Market vendors sell everything from fresh fish to dried spices to olives. Tucked into a back corner is Bar Mercado Atarazanas, a tiny tapas bar that serves mostly seafood. I recommend you order the mixed fried fish (pescaíto frito) so you can try a bit of everything. Also order the prawns in spicy oil (gambas pil pil) to dip your bread into. 

 When I visited Bar Mercado Atarazanas was absolutely packed — so close your elbows touch the nearest stranger. Speaking of touching strangers, I felt someone graze one of my butt cheeks so I whipped around only to find a toddler smiling up at me from her baby carriage. It was funny but also yes, you are thaaaat close to your fellow diners. One of the things I learned in Spain is that any tapas bar worth its salt will be crowded. And if you can’t stand to (a) stand (b) wait or (c) press up against strangers, then don’t go! But also please do go because tapas bars have the best food in Spain.

After lunch at the tapas bar you should walk through Mercado Atarazanas and gather food souvenirs to bring home. My friends and I bought briny olives, salty Marcona almonds, and large jammy Málaga raisins. The olive vendor even vacuumed packed our olives for the long plane ride home. Food souvenirs are my favorite souvenirs. Whether you shop or not, Mercado Atarazanas is worth visiting purely for the tapas bar. Bar Mercado Atarazanas is one of the best tapas bars in Málaga if you like seafood.

Mesón Mariano

The best tapas bar for ensaladilla malagueña is
Mesón Mariano

I would return to Mesón Mariano for one dish only: the salad. The ensaladilla malagueña to be exact. This sweet and salty dish has potatoes, oranges, salt cod, and green olives. Although this combination may sound unusual, it works. It’s got salt, fat, acid, sweet. The juicy oranges, savory olives, salty cod, and perfectly cooked potatoes formed a wonderful dish. Wash it all down with a tinto de verano, which is red wine mixed with lemon soda. Just order it. Trust me. Especially if it’s a hot day in Málaga, an icy fizzy tinto de verano really hits the spot.

Although tapas bar Mesón Mariano is known for its artichoke dishes the stewed baby artichokes I ordered tasted dull and tired. Perhaps I got a bad batch? Maybe I should’ve ordered them fried not stewed? Despite this hiccup, I believe the ensaladilla malagueña places Mesón Mariano among the best tapas bars in Málaga. 

La Farola de Orellana

The best tapas bar in Málaga for meat dishes is
La Farola de Orellana

Of all the tapas bars we tried in Málaga, La Farola de Orellana offered the best experience. Firstly, this tapas bar had the best food. The most flavorful dishes were meat focused, like the lamb ribs, meatballs, and pork cheeks. Secondly, this tapas bar displays their food on big serving platters. You know exactly what you’re ordering. Since we never saw a menu we just pointed at dishes on the counter. Lastly, La Farola de Orellana was full of Spaniards not foreigners. Does it matter?

Well, as I walked past a touristy tapas bar I overhead someone describe Málaga as “like Great Britain but with sun” because the town is crawling with English tourists. When I visit Spain I would like to eat amongst Spaniards even if I myself am not Spanish. Comprendes? Sí. Of all the tapas bars we tried in Spain I think about La Farola de Orellana most often. In my opinion, it’s truly among the best tapas bars in Málaga.

La Tranca

The best tapas bar in Málaga for croquetas is
La Tranca

I ate dozens of croquetas in Spain and I can confidently say that La Tranca made the best croquetas. Their croquetas de jamón are superior because they are light. That’s key. The smooth creamy interior was light, airy, and encased in a thin crisp golden brown shell. If made improperly croquetas can quickly become gummy and heavy. But if done well, they are simultaneously rich yet delicate. The La Tranca croquetas are excellent. Their croquetas de jamón are so good that I believe La Tranca to be one of the best tapas bars in Málaga. You'll have to try it yourself to find out!

Basque Cheesecake Recipe

Basque cheesecake is a perfect dessert. It takes just five ingredients: cream, cheese, sugar, eggs, and flour. There’s no need for a separate crust; the batter forms a crust when baked at a high temperature. And it can be made in advance. Just bake, chill, and serve the following day. A make ahead dessert that is simple yet impressive? Sign me up!

The burnt top crust is a typical feature of Basque cheesecake. I’ve seen crust colors range from light brown to dappled to completely black. I like how the bright white cheesecake contrasts with the deep dark crust so I cook my Basque cheesecake until the top burns. But feel free to choose your own level of color. For example, if you prefer cheesecake with a golden brown crust then simply remove it from the oven earlier or don’t raise the temperature at the end. The same applies to texture. If you’d like a creamy soft center then remove the cheesecake around the 50 minute mark. If you’d like a firmer cheesecake then cook it longer. It will taste delicious either way!

Que aprofiti

Ingredients

• 1¾ cups (350 grams) sugar

• 2¼ pounds (1 kilogram) cream cheese, at room temperature

• ¼ teaspoon kosher salt

• 5 large eggs

• 2 cups (480 mililiters) heavy cream

• zest of one orange, finely grated

• 1 teaspoon vanilla bean paste (or you can substitute regular vanilla extract)

• ¼ cup (30 grams) all-purpose flour

Directions

Step 1: Prepare the pan

Preheat your oven to 400°F (200°C). Grease a 10-inch (25 cm) springform pan with butter. Take a large sheet of parchment paper and press it into the pan. Make sure the parchment paper is pressed against the sides of the pan (the butter will help the paper stick to the pan). Leave 2 to 3 inches of paper overhanging the top of the pan. This will allow the cheesecake to expand in the oven but not overflow the pan.

Step 2: Make the batter

In a large bowl cream the sugar and the cream cheese until smooth. You can do this with a handheld mixer, with a stand mixer, or with a wooden spoon. Add the salt and mix again. Then incorporate the eggs one by one. Beat until fully incorporated. Whisk in the heavy cream and beat again. Stir in the orange zest and vanilla bean paste. Sift the all-purpose flour onto the cream cheese mixture then gently fold in the flour until just incorporated. 

Step 3: Bake the cheesecake

Pour batter into the prepared springform pan and place the pan on a baking sheet (the baking sheet will catch any butter that leaks from the bottom of the springform pan). Bake for 50 minutes. After 50 minutes, increase the temperature to 450°F (230°C) and bake for an additional 5 minutes. You will know the cheesecake is done when the top looks burnt and the center of the cake remains jiggly. Remove the cheesecake from the oven and allow it to cool to room temperature.

Step 4: Serve

At this point you can serve the cheesecake at room temperature. Or you can refrigerate the cheesecake overnight and serve it cold the following day. Whenever you’re ready to serve the cheesecake, remove it from the springform pan and gently peel away the parchment paper. Cut into slices and enjoy!

Notes:

• It’s important to use room temperature cream cheese. Room temperature cheese is squishier and easier to work with than cold cheese. Actually I’d recommend that all of your ingredients (especially the eggs and heavy cream) be at room temperature when you start baking. They’ll incorporate better when you mix the batter.

• At the end of the 50 minute baking period I raised the temperature from 400 to 450 degrees Fahrenheit in order to caramelize the crust until burnt. I found that 400 degrees wasn’t quite hot enough to create a burnt Basque cheesecake crust. However if you prefer a lighter brown crust then don’t raise the temperature at the end of the 50 minute cooking time; just keep it at a steady 400 degrees throughout the cooking period.

• I added citrus zest because it contrasts nicely against the heaviness of the heavy cream and cream cheese. Orange zest and vanilla bean paste give the unbaked cheesecake batter a very subtle orange creamsicle vibe, which I love. However, I don’t believe either of these additions is traditional, so if you prefer a more traditional cheesecake then omit them.

• I included orange and vanilla but these ingredients weren’t originally present in this cheesecake recipe, which comes from Marti Buckley’s book Basque Country. Buckley’s recipe is from the famous San Sebastiàn cheesecake shop La Viña. I highly recommend buying Marti Buckley’s book Basque Country and following her on Instagram. As an American expat she offers a fascinating window onto Basque cuisine.

And now please enjoy a boatload of photos of Basque cheesecake below…

Bacon Cheddar Chive Scones

Three years ago I stumbled across a recipe for Bacon Cheddar Chive Scones. I immediately knew the recipe was special. First of all, these scones are both luxurious and approachable. They’re luxurious thanks to four kinds of dairy including butter, cheese, heavy cream, and crème fraîche. But they’re also approachable because the bacon bits and chives vaguely remind me of a baked potato. And who doesn’t like baked potatoes?! They’re very approachable.

Also, you can make this dough in advance and freeze it. For me this is a HUGE plus, especially during the holidays. My family always eats our big meal on Christmas Eve. Which means I’m always running around like a chicken with its head cut off as I finish cooking our holiday meal. The last thing I want to do on Christmas Eve is make another dish. And I definitely do not want to wake up on Christmas morning and make breakfast from scratch while everyone else lounges around in their jammies. I’d prefer to roll out of bed, turn on the oven, and be rewarded with bakery quality scones in less than an hour. Over the last several years I’ve made the scone dough one week before Christmas, frozen it, and then baked the scones while we open stockings. Sounds like a good deal to me!

Ingredients

• 1 1/2 cups cake flour

• 3/4 cup all-purpose flour

• 3/4 teaspoon Kosher salt

• 1/4 teaspoon plus 1/8 teaspoon baking soda

• 1 3/4 teaspoons baking powder

• 1 tablespoon sugar

• 1/2 cup unsalted butter, chilled and diced

• 1/3 cup heavy cream, plus more to brush on scones

• 1/3 cup crème fraîche

• 8 ounces uncooked bacon

• 1 1/4 cups white cheddar, grated

  • Note: I used Beecher’s Cheese, which is made in Seattle. But any sharp Irish or English style cheddar would be good. Avoid pre-shredded cheese because it may not melt nicely.

• 1/4 cup chives, minced

• Ground black pepper

Instructions

Step 1 — Cook the bacon

Heat a medium sized frying pan on medium high heat. While the pan heats, cut the bacon into squares that measure roughly half an inch. Cook the bacon until it is fully brown and crisp, about 8-10 minutes. Remove bacon from the frying pan and place it on a paper towel lined plate. Allow the bacon to cool for 5 minutes and then measure a 1/2 cup of bacon and set this aside. If you have any leftover bacon bits save them for another use (like snacking!)

Step 2 — Mix the dough

In the bowl of a stand mixer, combine the cake flour, all-purpose flour, baking soda, and baking powder on low speed. Add the cold cubed butter piece by piece. Then add the salt. Continue to mix on low speed for 5 minutes until the butter is fully incorporated and the mixture has a “sandy” texture. Add the heavy cream and crème fraîche and mix until just combined. Add the cheese, bacon, and chives and mix until just combined. Take care not to over mix the dough because this could make it tough. Remember we want flaky tender scones!

Step 3 — Shape and cut the dough

Place the dough on a clean dry surface such as a cutting board. Use a rolling pin to shape the dough into a 6 inch by 8 inch rectangle. At this point, I like to use a stainless steel pastry dough scraper to make the rectangle’s sides straight and smooth (but this isn’t necessary).

Tightly wrap the dough in plastic wrap and chill in the fridge for 20 minutes. After 20 minutes remove the dough from the fridge and cut it into eight pieces. Begin by cutting the longer 8 inch side of the rectangle into four two-inch sections. Then cut the shorter 6 inch side of the rectangle into two three-inch sections. You’ll end up with eight individual scones.

At this point you can do one of two things. One, you could bake the dough immediately. Or two, you could freeze the dough today and bake it another day.

If you’d like to freeze the dough, place the eight pieces on a baking sheet lined with wax paper or parchment paper. Allow the scones to freeze until completely solid. Once frozen, transfer the scones to a plastic gallon Ziploc bag. Keep the scones fully frozen until you’re ready to bake them.

Step 4 — Bake the scones

Preheat the oven to 350 degrees Fahrenheit. Arrange the scones on a baking sheet lined with parchment paper. Brush the tops of the scones with a bit of heavy cream. Bake for 35 minutes. Begin checking for doneness at 30 minutes. When the scones are done they will have a light golden brown color. Transfer scones to a baking rack and allow to cool for 10 minutes. Serve warm.

Note: you could keep the scones in an airtight container for several days at room temperature. But they taste best warm out of the oven.

The recipe upon which this is based was developed by pastry chef Sebastian Rouxel who used to work for Thomas Keller. The website where I first saw this recipe no longer exists. Luckily I recorded the recipe before it disappeared. Here are the changes I made to the original recipe:

• I changed the amount of salt and baking soda slightly. The original recipe required a 1/3 teaspoon measuring spoon which I don’t own. Instead I increased the amounts slightly so I could easily use my 1/8 and 1/4 teaspoon measuring spoons.

• The original recipe says to add an extra layer of grated cheese on top before baking. I omitted the extra layer of cheese and instead brush the tops of the scones with heavy cream so they brown beautifully.

• The original recipe recommended baking these scones at 325 degrees Fahrenheit for 20 minutes. The scones were absolutely not cooked in that amount of time at that temperature. Instead I increased the heat to 350 degrees Fahrenheit and baked them for 35 minutes. The scones develop a nice golden top and bottom.

• Lastly, the original recipe says that one batch of scones serves twelve people. Definitely not! At least not in my household. If I had cut the dough into twelve pieces the scones would be too small; they’d be closer to an appetizer than a meal. Instead, I cut the dough into eight pieces and consider one piece to be one serving. My family loves to eat and we each eat two scones on Christmas morning. That means one batch of scones is gone in one sitting. But, to be clear, we only eat two scones, coffee, and orange juice. We don’t serve other breakfast items on Christmas morning. But if you served these scones alongside other breakfast items like eggs, bacon, or sweet pastries I bet one batch would serve more than four people. Just something to think about.

The Best Gourmet Food Markets in New York

I visited the best gourmet food markets on a trip to New York City in November 2021. Some are grocery stores where you can shop for gourmet foods to your heart’s content. Others are outdoor farmer’s markets, where beautiful seasonal produce abounds. Gourmet markets with food stall vendors also made the list because they’re great for sampling everything from sandwiches to soup to sushi. As long as you love food there’s something for everyone on this list. Enjoy!

— Kalustyan’s —

Kalustyan’s

This store is absolutely wonderful. They have a little bit of everything: spices, teas, dried goods, frozen foods, and imported specialty items. Rows of colorful hot sauces adorn shelves near the cash register. In the cold case downstairs you’ll find big blocks of creamy feta stacked next to delicate spheres of flavored labne. Shelves of English fruit jams face off against stacks of Japanese sauces. Italian fennel crackers, jarred Calabrian chilis, and bags of dried mushrooms adorn the shelves. Kalustyan’s is like Willy Wonka’s Chocolate Factory for the adventurous home cook.

The owner of Kitchen Arts & Letters, which is a wonderful cookbook store, suggested I visit Kalustyan’s. “You’ll walk out with more than you planned,” he said with a knowing smile. And when I stood in the checkout line at Kalustyan’s two days later I heard a man utter that *exact* same phrase. I glanced down at my own overflowing shopping basket and realized I was also about to stagger out with more food than I’d planned. This place is fabulous. You’ve been warned!

I bought as much food at Kalustyan’s as my suitcase can hold without ripping. That poor zipper is ready to pop! I got two bottles of dried yuzu flakes, which smell delightful. I bought a package of mole negro and mole rojo. Given how much time and skill goes into making mole I really appreciate the convenience of packaged sauce. I got passion fruit curd to spread on toast and maple syrup bottled in Brooklyn. Two small packages of miso and pickled plum paste made it into my bag as well. Next time I visit Kalustyan’s I’d like to try their homemade labne and baklava. Yum!

— Despaña —

Despaña Brand Foods

Despaña is a small but well stocked Spanish market. The second I stepped through the door, a cheerful employee walked me through the many delicacies they offer. Despaña sells canned seafood like top notch tuna and anchovies. Glossy glass jars with white asparagus and piquillo peppers grace the shelves. High quality olive oil, savory sweet crackers, and sweet and spicy paprika ensure you will have plenty to cook with. There was a case of cured meats and another filled with cheese. A counter in the back sells bocadillos, which are sandwiches made with Spanish bread. You could grab a snack, relax at the dining table, and then do some shopping. Sounds nice, right? Next time I visit Despaña I think I’ll do just that.

Ok so here’s my Despaña haul… I bought a wedge of Manchego with a “protected origin” stamp. Much like Italian Paramigano Reggiano or French Champagne, place names like these signify quality and, as a result, have become protected titles. I bought sweet pimentón (paprika) because it’s used in so many dishes. And I got spicy Iberico pork sausage, sweet roasted piquillo peppers, and a jar of tuna for snacking. I absolutely love tuna. My grandmother used to make me tuna sandwiches so tuna is a nostalgic taste for me. The cheerful employee who suggested the tuna and peppers said I could serve them together atop sliced bread — so that’s exactly what I did. And I loved it! The meaty tuna was perfectly offset by the soft sweet peppers. The tuna is so good I could eat it straight from the jar. If you appreciate high quality oil packed tuna I think you’ll enjoy this particular brand. But if you don’t like tuna… then leave the fancy Spanish tuna for the rest of us! 🐟🐟🐟🐟🐟

— Murray's Cheese —

Murray's Cheese

As we walked past Murray’s Cheese shop I caught a faint whiff of cheddar upon the breeze and yelled, “STOP! We need to go in.” The moment I opened their doors the sweet, sweet smell of stinky cheese filled my nostrils. The cheese smell was so strong that my first thought was “I bet their neighbors hate them.”

I spotted some old favorites such as Harbison, a soft ripe cheese made by Jasper Hill Farm in Vermont. Harbison cheese was one of my favorite food items of 2020. Murray’s Cheese shop has beautifully arranged cheese boards with rosettes made of pepperoni. I was captivated. Other tasty things such as salted egg chocolate caught my eye. Plus there was Jenny’s ice cream. What more could you want?

Wait did you say you want “lactose free” milk? Never! Ah, I love cheese. It’s one of the finer things in life.

— Union Square Greenmarket —

Union Square Greenmarket

Union Square Greenmarket is a well located market with great suppliers. As we strolled through the stalls I spotted familiar names such as East Hollow Cider and She Wolf Bakery, which my sister swears is the best bread she’s had in New York. In truth, I chose to visit Union Square Greenmarket thanks to Instagram. I follow several farms that regularly sell at Union Square Greenmarket and their produce always looks unique and fresh. During the summer Chef Flynn McGarry documented the fresh produce and gorgeous flowers he purchased for his restaurant Gem. If you love farmer’s markets I definitely recommend checking out the Union Square Greenmarket’s Instagram account.

Since we visited New York during Thanksgiving week, there was a small Holiday Market near Union Square. Rows of quaint stands sold little nicknacks like these felt ornaments. Aren’t they cute? I’ve always found felt ornaments practical because, unlike delicate crystal ornaments, they won’t break when dropped. I especially liked this fuzzy Metro card. What do you think a subway employee would say if I showed them this ornament and said my subway card didn’t work properly lolololol 😂 I won’t do it I swear. But I’m tempted…

— Deluxe Food Market —

Deluxe Food Market 德昌食品市場

I opened the door to Deluxe Food Market and immediately spotted fresh pig ears on one side and Lactaid on the other. “We’re jumping right in!” I thought with a grin. I tried pig ears for the first time at a “Sichuan food and trap music” event at the 2018 Melbourne Food and Wine Festival. The punchiness of Sichuan food and trap music paired really well. And, in my opinion, no one has cooked up a better meat salad — or theme — since.

As I walked down the long, narrow aisle at Deluxe Food Market I checked out the fresh seafood, meat, and greens. Up a small flight of stairs there’s an array of hot prepared food on one side and a bakery on the other. This part of the market was full of intoxicating smells, shiny barbecued duck, and pillowy white buns. It was also very lively. Based on the large number of elderly people chatting happily, I bet this market is as important for socializing as it is for grocery shopping. I was thiiiiis close to buying a fluffy bun but had dinner plans at a Malaysian restaurant and didn’t want to spoil my appetite. I keep thinking about that barbecue duck though, so next time I visit New York I’m coming back for that!

— Chelsea Market —

Chelsea Market

Chelsea Market is popular for two reasons. One, it’s charming. And two, it has good food. Chelsea Market is also a great place to sample wildly different foods. Where else can you hop from tacos to bratwurst to sabich? Out of all the tasty things I’ve eaten at Chelsea Market, my favorite is a rice and fish egg bowl. When in New York I always made a special visit to the sushi counter at Chelsea Market just for that dish. Alas, that particular bowl is no longer on the menu. Thankfully Lobster Place still serves similar rice bowls so my sister and I shared a bowl topped with salmon and tuna. It was decent but it didn’t measure up to the fish egg bowl. On the bright side this is a great reason to try other things on the menu. Who knows? I may find a new favorite! Oh and if you love oysters definitely check out the oyster bar.

After lunch we poked around and found Chelsea Market Baskets, which sells specialty foods like chocolate. They even had honey from Walla Walla, Washington! It’s always nice to spot products made close to home. Across the hall is a small bookstore with a modest selection of cookbooks. We also spotted a weird futuristic photo machine that can scan your body and pop out a very small (and scarily accurate) figurine of you. What?! My first question is: who needs a tiny figurine of their own body??? Like where would you even put that? My inner cynic found this machine gimmicky and touristy. Until I peered inside and found a guy taking a family photo with his two dogs. It was so wholesome and adorable that it melted my little grinch heart. I took a sneaky photo of him so that you can appreciate how cute they are. And now I kind of want a figurine of myself with Milou and Margot… and this is why half of the Instagram ads pushed to me include a dog. The algorithm knows I’m roughly 90% more likely to buy something if there’s a cute dog in the photo.

Oh and you can’t leave Chelsea Market without stopping at the Seed + Mill stall tucked into a back corner. Ask for a free sample of halva and then get tahini soft serve to go. If you have room in your luggage don’t forget a jar of their tahini. I use Seed + Mill tahini at home because it’s the best I’ve found in the US. If you’re a tahini lover then their stall is definitely worth a trip to Chelsea Market.

— Dekalb Market Hall —

Dekalb Market Hall

Dekalb Market Hall looked nothing like I expected. After wandering around the block 1.5 times looking utterly confused, I realized the market was located *inside* a mall in the basement. This mall had stores like Trader Joe’s, Lululemon, and Casper so you know it’s a bougie Brooklyn mall. Bet you can’t say “bougie Brooklyn basement” five times fast heheheh. I tried, I failed.

At the base of an escalator into the basement is a stall that sells “Jewish Barbecue.” To its right is a blinking neon sign with little dancing pirogies. Both of those stalls are a good place to start but the market has even more to offer. My first instinct was to try a noodle soup but a long line of people waiting for jerk chicken at Likkle More Jerk convinced me otherwise. I ordered jerk chicken with rice and cold slaw, which was chopped carrots and cabbage. The jerk sauce left my lips burning pleasantly, which to me means it has the perfect amount of heat.

While I ate I overheard a family discuss their plan to eat at the Dekalb Market and then go upstairs for a movie in the mall’s movie theater. As someone who once sneaked an entire rotisserie chicken into a movie theater and ate it with my bare hands, their plan sounds good to me. I’m not sure I’d make a special trip out to Brooklyn just for Dekalb Market, but if I were in the neighborhood I could definitely go for dinner and movie.

— Essex Market —

Essex Market

This market has a lot of potential. With time I think it could become as fun and lively as Chelsea Market. However, it’s not there yet. The location is good, so points for that. The vendors seem decent. However, the market was overly quiet when we visited. It didn’t have the lively bustling quality of Chelsea Market. Many stalls were dark and some were completely devoid of a vendor. The market felt a bit half-baked to be honest. For example, a sign downstairs said something to the effect of “Please be patient with us while we make changes.” Of course I can sympathize with that. These past two years have been full of changes for everyone. Businesses have had to make huge adjustments.

Speaking of businesses, did you know that The New York Times named Dhamaka one of “New York’s Top 10 New Restaurants of 2021”? Dhamaka’s bright colorful space is located inside of Essex Market. However, although their food looks delicious, I heard from a reputable source that Dhamaka was solid but not outstanding. That leads me to wonder whether Dhamaka, much like its host Essex Market, may need a little more time in the oven to develop before I return to chow down.

— Eataly —

Eataly

Ah, what to say about Eataly. In theory, I should like Eataly. It has pasta and cheese and wine. All good things. However, my overarching impression is that Eataly is cold and corporate and its employees seem sad. If good Italian American food is what you crave, skip Eataly altogether and pay a visit to Misi in Brooklyn. At Misi, you’ll eat gorgeous bowls of hand crafted pasta served in a charming candlelit restaurant. At Eataly, you’ll eat tepid tagliatelle at a cramped bar beneath florescent lights. At Misi, your pasta will be salted with bottarga and flakey sea salt. At Eataly, your pasta will be salted with the tears of miserable employees. Take your pick.

Fun Christmas Stocking Stuffer Ideas

I love to give gifts. And I like gifts to be useful or delightful or both. Which is one reason I will spend hours searching for a fun object or experience to give as a present. I truly enjoy the process.

But stocking stuffers? All I want is for stocking stuffers to be small and fun and easy. And I don’t want to pay for shipping! Free shipping is something I think about a lot lol. Since there’s a tangle of shipping delays and supply chain issues this year I figured I’d better shop early rather than wait for Black Friday like usual. I’ll save my bigger ticket items (like a rhumba!) for later. For months I’ve dreamt of a rhumba that will suck up all the loose dog hair scattered across my floor. Getting excited to buy a discount vacuum cleaner signals that you’re officially and unequivocally old (and boring). Ok so let me redeem myself. Because I’m fun, super fun! (about as fun as a discounted vacuum cleaner lol)

Since I love food most of my stocking stuffers this year are small treats. I picked items that people could easily enjoy, no effort or assembly required. For example, instead of a cookie mix that requires someone to dirty a bowl and turn on the oven, I got pre-made cookies from my favorite chocolate company. This way no one has to lift a finger… except to lift the cookie to their mouth. 🍪🍪🍪🍪🍪

Soma Chocolate

I am obsessed with this company. They make some of the most creative chocolates I’ve ever seen. Their creations are both comforting and familiar as well as exciting and original. I can’t get enough. I want to try everything! And nearly every single item I’ve tried is excellent. Last year I purchased several Soma Chocolate advent calendars. Every morning we’d hop out of bed, run into the kitchen, and sample the new teeny tiny Soma treat for that day. Eating a piece of chocolate every morning was such a wonderful way to wake up - it felt so indulgent! The advent calendar featured many one-bite samples of their award winning chocolate bars, which was a great way to find new favorites. There was even a gingerbread cookie shaped like a ninja cat. What more could you want? Last year I named Soma one of my favorite brands of 2020. But honestly it’s one of my favorite companies ever.

Here’s a list of what I ordered for stocking stuffers this year. All of their fruit bars are fabulous and the pecan chocolate toffee cubes are irresistible. I cannot wait to try their three new seasonal bars (called “twigs”) which are mint chocolate, hazelnut chocolate, and apple caramel flavored. It all sounds so good!!!

• Twinkle Fest Advent Calendar

• Pecan Chocolate Toffee cubes

• Mango Lassi Bar

• Mango Chili Bar

• Blackcurrant Bar

• Wild Apple Caramel twig

• Travel Bar- Gianduja

• Mint Chocolate Twig

• Mini Dark Bar- Cherries

• Gingerbread Ninja Cats

• Roasted Corn Tumbled in Milk Chocolate & Harissa Spice

HOTSOX

I have always loved silly socks. They fall into the same category as silly pajamas or brightly colored spatulas. They’re fun and functional. Every time I put on a pair of wildly patterned socks I smile. They make me happy. I have quite the collection and I thought this Christmas would be the perfect time to add to it. Everyone will receive a pair of socks this year because one can never have enough socks. Never ever. Socks are another one of those things (like vacuum cleaners) that seem supremely boring when you’re younger but when you hit a certain age (for me, it was 25) you start to think, “Omg socks? Why thank you!” Silly socks are functional and fun.

I figured Amazon would have a large selection of socks and guess what? Amazon did not disappoint. They had mountains of socks. They had socks with mountains. All of the socks! Here’s what I found.

• Socks with dogs

• A dachshund wearing a cowboy hat

• Yoga girl socks

• Law & justice socks

• various dog breed socks (like bulldogs, labs, goldens, and adopt-a-dog socks)

Now that I think about it three of those socks include dogs haha. We’re a dog crazy family. I spotted lots of other cute themes like book socks, wine socks, baking socks, spa day socks, socks with chickens, and socks with Italian desserts. My guess is that there’s a sock for everyone on Amazon.

Mouth

I was looking for gourmet goodies when I stumbled upon a store called Mouth. They offer a solid selection of high quality food products from small batch producers. I recognized familiar brands like Lark shortbread, EatSeeMore sausage, and Dona Chai, plus plenty of brands that are new to me. They also curate gift sets with fun themes like cocktail night and spicy snacks. All of the gift sets would make stellar hostess gifts. Oh and most products are American made! Not only are their treats the perfect size for Christmas stockings, they also offer something for everyone in my family.

So here’s what I got. I’ve split my list into “sweet” stocking stuffers, “savory” stocking stuffers, and “sausage” (yes sausage) because I ordered four different packages of sausages lol. You might say I went a bit ham (pun intended harhar).

SWEET

• Toffee Caramel Corn

• Organic Dark Chocolate Toffee Crunch

• Bacon Peanut Butter Cups

• Apple Pie Caramels

• Pecan Butter Crunch

• Blackcurrant Shiro Plum Jam

• Cocktail Kumquats

• Chai Tea Concentrate

• New World Granola

• Fruit Chews in pomegranate, blood orange, and Meyer lemon

SAVORY

• Olive Sea Salt Shortbread

• Burnt Sugar & Fennel Shortbread

• Pizza Shortbread

• Smoked Pepperettes

• Black Garlic Biltong

• Black Truffle Popcorn… I ate this right out of the box. Tasty! I want a bigger bag!

• Black Truffle Beef Jerky… The jerky has a nice earthy flavor thanks to the truffle. Unfortunately there were too many chewy bits for my taste. Perhaps the biltong will be better? That style of curing usually produces softer meat.

SAUSAGE

• Bubbe’s Chicken Soup Sausage

• Truffle Brats

• Merguez Lamb Sausage

• Aussie-Style Snag Sausage

All right I feel like I need to explain the sausages haha. In case you’re wondering, no I will not use the sausages as stocking stuffers (though I bet some people would like that). Instead I’m going to cook them for family dinners around Christmastime. As much as I love to cook I’m sure there will be one night (or three) that I’d prefer to just throw some sausages in a pan with vegetables and call it a night. That sounds super easy. And because the sausages are precooked there’s no risk of poisoning anyone, yay! We already ate the Merguez lamb sausages. The seasoning was nice and the lamb was not gamey at all, which is often why people don’t like lamb. However, I thought the sausages were small and I could easily have eaten two. Next time I’ll order two sausages per person. Double the sausaggggge. Oh and I’m looking forward to trying the EatSeeMore Chicken Soup Sausage. I’ve heard such good things about them.

Update: Mouth now has Christmas food! I spotted lots of chocolate peppermint treats and a gift box named “Holiday Nosh Pit,” which just sounds fun! I placed my order mid-October to beat the holiday rush. Unfortunately I placed it too early to snag the holiday stuff. But it’s there now and it looks delicious.

LookFantastic

Mini beauty products are such a fun stocking stuffer. Usually I’ll buy a set of three or more small items like lip balm and then divide the set between three people. That way everyone gets a different flavor or color of the same product and no one gets stuck with three lip balms that they may or may not like. Sure you could gift one person the entire three pack. But would you rather have three hair scrunchies? Or would you rather have one scrunchie, one candle, and one lip balm? I’ll take the variety pack, please! Variety is the spice of life after all.

This year I ordered from a beauty retailer I’ve never used before: LookFantastic. This UK based chain offered tons of mini beauty products that were clearly made for Christmas stockings. I snapped up the following:

• Olaplex Hair Repair Trial Kit

• Patchology Best in Snow Holiday Kit for hands and feet… hmm it appears this kit is sold out on LookFantastic but I found that same kit on the Patchology website, UltaBeauty, and LovelySkin.

• Peter Thomas Roth Hydration Celebration Kit

• Peter Thomas Roth Masking Minis Kit

Not only are these sets perfect for stocking stuffers, they’re a smart way to try a product before you commit to a big bottle. I’ve definitely made the mistake of ordering a “holy grail” product with five star reviews only to find it does not work for my skin. Buying a mini set seems low cost low risk. And since I’m gifting my sister and myself a set of mini masks, we can mask together! I picture us slathering on a mud mask, wearing our silly socks, and eating Soma chocolate while we watch a Christmas movie. How nice does that sound? Sounds pretty great to me.

Mo Hotta

Hot sauce is a great gift in my opinion. It’s shelf stable, it’s tasty, it’s ready to be dumped on whatever food your spice-loving heart desires. Because there are so many different styles of hot sauce there’s guaranteed to be something for everyone who likes heat. Perfect for stocking stuffers.

I happened across hot sauce seller Mo Hotta by accident. I had just googled “sir farts a lot” because I was looking for socks for my dad. I thought it’d be funny to give him socks that featured a little medieval knight saying “Sir Farts A Lot” because I have the maturity and humor of a four year old child. But instead of socks up popped a bottle of hot sauce. With a little knight in armor. And the title said Sir Fartalot hot sauce. Bingo. I asked and the Internet delivered. This unusual hot sauce is sold by a company called Mo Hotta. As I looked through the Mo Hotta website I found several gems. Like a Queen of Farts hot sauce destined for my sister (heheh) and a passionfruit hot sauce for me. I threw in spicy peanuts and popcorn for my dad. And I found a “yard bird” sauce one reviewer said was ideal for buffalo wings. Other reviewers claimed a bottle of Jamaican jerk seasoning was the best they’d ever had. I’m definitely going to make Jamaican jerk chicken around Christmastime. Oh and a coupon code allowed me to select one *free* bottle of chipotle hot sauce that’ll go well with fish tacos. All in all I got multiple stocking stuffers as well as sauces that’ll easily liven up family meals. Yum! 

• Sir Fartalot Hot Sauce

• Queen of Farts Hot Sauce

• Bee Sting Mango Passion Hot Sauce

• Walkerswood Traditional Jamaican Jerk Seasoning

• Mo Hotta Mo Betta “Yard Bird” Wing Sauce

• Iguana Smoky Chipotle Pepper Hot Sauce

• Ass Kickin’ BBQ Microwave Popcorn

• Ass Kickin’ Chipotle Honey Peanuts

Lucky Scent

Now that it’s November and the days are growing colder and darker I like to have a candle flickering in the background. It feels cozy and comforting. Usually I’ll burn an unscented tea light in a glass votive. But for stocking stuffers I wanted to find some good scented candles. Although there are tons of quality candles it’s difficult to find scents I truly love. I took a perfume class in San Francisco a few years ago and found myself absolutely entranced by the tomato essence. It smelled like summer in a bottle, green and light and intoxicating. I would’ve loved a purely tomato perfume. So for my stocking stuffer I got the Roma Heirloom Tomato candle from Flamingo Estate. For others I purchased a candle that supposedly smells like a “bohemian library” (oooh musty books) as well as a white sage body wash. Then I threw in a pine tip tea which sounds a wee bit woody but my sister swears it’s delicious and citrusy. At least she knows I won’t steal her tea.

• Roma Heirloom Tomato

• Bohemian Library

• White Sage Body Wash

• Douglas Fir Spring Tip Tea

Keap

I also bought mini candles from Keap, a company based in Brooklyn. I read somewhere that several restaurants in New York burn Keap candles, which I assume means that the scents don’t overpower tasty food smells. All of Keap’s scents sounded appealing so I did what any indecisive person would do: I got them all. All of the mini versions that is. Keap sells sets of either four or eight mini candles that burn for two hours each. Which is just enough time to decide whether you like the scent or not. I’ve already burned the fig and the pinewood candles and they were lovely. 

• Set of mini candles

I hope that something on this list of stocking stuffers sounded delightful or delicious or both. At the very least I hope my shopping list entertained you in the same way that peeping other people’s grocery lists is nosey and fun. Enjoy!

The Best Pastries in Copenhagen

Danish pastries are much like Danish people: polished, unassuming, and quiet. I’ve also noticed that Danes love neutrals (they stan a tan trench coat) and that’s another way to view their pastries. In the bakeries of Copenhagen you’ll find a hundred shades of brown, from caramel to coffee to tan to toast. Beauty appears in a classic silhouette with few frills or fuss.

I knew I would miss Copenhagen’s wonderful pastries the minute I left. So I decided to take pastries home with me! But how could I choose? In an ideal world I would have filled an entire suitcase with baked goods. Alas, there was neither enough time nor suitcases nor stomach space to take everything home. I had to triage my pastry selection. 

The first requirement was portability. Could the pastry survive a 24-hour trip home to the United States? That meant no fruit, cream, or meat (buh-bye sausage rolls). The second consideration was obsession. Was this pastry spectacular or forgettable? I had to schlep it across the Atlantic, so it had to be 100% drool worthy. The third and final consideration was freshness. Would the pastry reheat well? Once home, those buns would be tottering on the cusp of staleness. Would a quick trip to the oven revive them? These were my *very important criteria* and any pastry that didn’t make the cut was cut. Hi-yah! (that’s the sound of me cutting through a pastry with my bare hands). It was a brutal process.

There was one more consideration: time. I only had a few hours to hit every bakery on my list. Luckily I had visited several great bakeries that week and now I knew which bakeries were worth a second trip. So I plotted my course on Google Maps, strapped on my trusty dusty backpack, and leapt onto my rental bike. First up: Hart Bageri.

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HART BAGERI

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Hart Bageri is delightful. It was still strawberry season when I visited, and plump red berries beckoned from atop delicate éclairs and cakes. Although tempting, I was here for one thing only: the cardamom croissant. This pastry is caramelized, cardamom laced, and buttery to the extreme. And, since it’s made from leftover classic croissant dough, it’s a beautiful example of how kitchen scraps can be turned into something even better than the original. As far as I can tell, squares of croissant dough are doused in cardamom butter, nestled in a muffin tin, and baked. Afterwards the bottom is dipped in sugar, which makes them even more sublime. It’s a wonderful pastry mashup of croissants and cardamom buns. I predict that if you love butter you will love this. And who doesn’t love butter?! I ordered five, shoved them in my backpack, and went on my way. One bakery down, two to go!

I actually passed over the cardamom croissant on my first trip to Hart Bageri because it looked squat and craggy. Thankfully my sister insisted we try one and, by the end of the trip, she declared this her favorite pastry in Copenhagen. But if cardamom croissants don’t float your boat, Hart Bageri makes a slew of other treats. I spotted glossy red raspberry bars (hindbærsnitter), spandauer topped with summer berries, classic croissants, and plump Polish sausage rolls. Their bread is considered some of the best in the city. Head baker Richard Hart helmed Tartine Bakery in San Francisco before René Redzepi coaxed him to Denmark by promising two things: a position baking bread for Noma and his own eponymous bakery. I’ve eaten Tartine’s morning buns pre and post Richard Hart and I have to say, the buns were better when he worked there. His trans-Atlantic jump is San Francisco’s loss and Copenhagen’s gain. 

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JUNO THE BAKERY

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I still daydream about Juno the Bakery’s cardamom buns. Their buns are world famous, yet I never predicted they would be so swoon worthy. I figured a flaky croissant would top my personal list of “favorite pastries in Copenhagen” but this delectably squishy bun really did it for me.

Juno’s cardamom buns are moist, buttery, and lightly caramelized on bottom. They are perfectly soft with a slight chew. No crumbs, no flakes, just perfection. And the cardamom? Amazing! Cinnamon may take all the glory in the U.S. but Scandinavia knows how to handle cardamom. The spice level sailed past “not enough cardamom” and pushed right up against “this is waaay too much cardamom.” It was just right.

Juno is located on a quiet street with a small courtyard. Through the bakery door a large vase of graceful flowers greets customers. To the left is the kitchen, where bakers handle cardamom dough with practiced ease. To the right is a sparkling glass case filled with baked goods. My sister and I selected one slice of citrus loaf cake and a small cake topped with cooked peaches and cream. We sat in the courtyard and a light breeze tousled the bushes, sending sun and shadows flitting across our table.

As I bit into my cardamom bun I noticed how the dots of cardamom suspended in dough resembled twinkling stars in a swirling night sky. Romantic, yes? Well you want to know what was less romantic — the pigeons! A pigeon landed on my table and fixed its beady eyes on my last glorious bite so I snatched at the bun, shoved it in my mouth, and took a triumphant swig of black coffee. Aha! I thought. I am victorious. Then I swiped at the pigeon and hit my coffee cup instead. All right all right so Juno the Bakery had loads of pigeons (aka sky rats) which I hate. But these buns are worth a battle any day, I promise. Don’t skip Juno the Bakery. You’ll be glad you went.

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ANDERSEN & MAILLARD

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The third and final stop on my pastry tour was Andersen & Maillard. I first spotted a chocolate croissant on their Instagram account several years ago and I’ve been thinking about it ever since. Their elegant croissant contains two types of chocolate. First, a shiny strand of chocolate dough swirls throughout the pastry. And, concealed at the center, is a solid sphere of smooth, rich chocolate ganache. It’s gorgeous! It’s heavenly! And it was a totally impractical choice to cart home. Here’s why… 

Before I left Copenhagen, I packed all of the pastries in a big paper bag with handles. Then I gingerly carried that bag onto the plane as if it contained a ton of dynamite. Unfortunately the delicate laminated dough couldn’t escape some wear and tear on the 24 hour flight. Once home I opened the bag and realized the chocolate croissants arrived smushed. Darn.

Second, I accidentally melted the chocolate, which was 100% my fault. I microwaved the croissant for ten seconds, picked it up to take a bite, aaaand melted chocolate splooshed all over the plate. Argh! Obviously I know that chocolate melts and I also know that pastries need to be reheated. Day old croissants should ideally be reheated in the oven, which will snap those buttery layers to attention and breathe new life into them. But I was impatient so I stuck it in the microwave, which changed the texture from a chocolate truffle to chocolate soup. I still ate it; I dragged the dough through a pool of melted chocolate and it tasted fine. So if you find chocolate fountains delightful, go for it! Otherwise, don’t bother lugging this one home. It tastes best at the source. I’d recommend you grab a chocolate croissant from Andersen & Maillard, stand on the street corner, and turn your face towards the sun (or more likely the clouds lol it’s Copenhagen after all) and take a big, luscious bite of this ludicrously delicious pastry. And then tell everyone at home how good it was and you’re so sorry you couldn’t bring them any muhahaha.

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ALICE BAKERY

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To be honest, there is another pastry that continues to dance through my dreams. The brunsviger!!! The brunsviger from Alice Bakery is one of the best pastries I’ve ever experienced. Imagine if a cinnamon roll and focaccia had a baby. It’s not savory like focaccia but the wide rectangles of dimpled dough remind me of that. The base is actually made of a combination of brioche dough and croissant dough, which makes some bites soft and chewy like a cinnamon roll and others peel away with the beautiful layers of a croissant. Smooth espresso caramel is poured over the top of the dough and, as it bakes, the caramel pools into the dough’s dimples and crevices to create pockets of gooey caramel. The espresso’s sharpness tempers the caramel’s sweetness and orange zest adds a lively citrus pop. Now answer me honestly: does that sound good or does that sound goo0OO0ood? Answer: it hits all the right notes.

I tried to make it to Alice Bakery before their brunsviger sold out for the day. Alas, my short little legs couldn’t pump the bike pedals fast enough. I was literally sweating when I showed up (adorable) so I cooled down with an ice cream bar instead (delicious). But if I had made it to Alice in time I would have ordered several brunsviger to bring home. 

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And the winner is…

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So, which pastry takes the cake? When it comes to portability, durability, and obsess-ability the Hart Bageri cardamom croissant was the winner. It remained buttery and moist yet didn’t get squashed while traveling. It wins my vote for “most portable” and “most moist” (say that five times fast) and it was my family’s favorite.

Although my sister and mom preferred the Hart Bageri croissant, the Juno cardamom bun has my heart. Unfortunately the buns became dry on the trip home. I tried to prevent this by lovingly wrapping each individual bun. Alas, my efforts were futile. Once home, these buns definitely had to be consumed alongside coffee or tea to offset the dryness, which was fine by me.

So if you’re thinking about visiting Copenhagen… and if you (like me) fall for the city’s pastries… I recommend bringing a taste of Copenhagen home with you. Pastries are the best souvenir! Or just stock up for the plane ride home. Which reminds me… if you’re looking for a killer plane breakfast, go to April Coffee and buy a travel size envelope of pour-over coffee. Then, when other passengers are eating sad rubbery eggs and spongey bread, whip out your bun(s) ask the flight attendant for hot water for the coffee, and chow down. Happy Eating!

The Best Croissant in San Francisco

In 2016 Bon Appétit Magazine crowned Arsicault Bakery the best new bakery in the United States. It’s not hard to see why. Arsicault specializes in the most difficult to master pastry: the croissant. Their croissants are everything you could ever want. The exterior is so delicate and flaky it crunches at the slightest touch, sending flakes fluttering to the ground. Inside the dough is tender and buttery and moist. The base of the croissant is a rich golden brown. It’s perfect.

I ate one croissant and immediately wanted a second. That’s the thing about Arsicault croissants: they’re rich and buttery but not heavy. You won’t be left feeling weighed down. Instead you’ll feel energized enough to wonder, “when can I have another?”

Look at that cross section! The ridiculously flaky exterior gives way to soft layers within.

On a recent trip to San Francisco I had just enough time to visit one final bakery before my flight home. Several bakeries still lingered on my “I’ve gotta eat this” list, so I considered my options. Which pastries would travel home well? Which would reheat well? And, most importantly, which bakery did I truly want to try? After careful consideration and countless photos of pastries I chose Arsicault. I skipped this bakery the last time I was in San Francisco and I’ve regretted it since! I needed to know why Bon Appétit named Arsicault the best bakery in the United States and why many publications consider their croissants the very best in the city. This is all very important research, obviously.

Arsicault has two locations in San Francisco, which is no small feat considering the price of rent in the city. Their main location is in Inner Richland (basically Laurel Heights), which is located mere blocks from the Presidio of San Francisco. You know what sounds like a perfect Sunday? Picking up buttery croissants and hot coffee from Arsicault and then meandering through the winding green Presidio paths. Alas, I didn’t get to do this as I had a mid-morning flight. Luckily their second bakery in the Civic Center was a hop, skip, and a jump from my hotel.

The kouign amann was caramelized to perfection! If you love caramel don’t skip the kouign amann.

There’s only one thing that smells better than freshly baked bread: freshly baked croissants! I smelled the bakery before I saw it. When I stepped through the door I was met with rows of glorious, rich, buttery croissants. The staff was incredibly nice (and patient) as I hemmed and hawed about which to choose. In the end I went with the classics. I got a plain croissant, a ham and cheese croissant, and a kouign amann so I could try the sweet, savory, and original versions.

Just as I sat down, a young skater entered the bakery. He could not have looked more out of place with his long hair slicked back beneath a backwards cap, loose shoelaces, and baggy shorts (grandma would not approve!). With scratched skateboard in hand he surveyed the pastries. “Can I help you?” one of the women behind the counter asked. “Oh yeah,” he said cheerfully. “I’d like an almond croissant!” “Have you tried the others?” the woman asked tentatively. “I’ve tried them all,” he gestured at the glass case, “but I always end up coming back here. These are the best croissants in the city!”

At the table next to me, a man sat quietly. He was looking at his phone — not eating a croissant! — which struck me as odd. He eventually stood up and walked behind the counter and I thought, ah he works here. After carefully moving through the kitchen and checking the freshly baked croissants he walked up to my table. “I hope those croissants were worthy of your photos,” he said pleasantly. “Of course!” I replied. “They’re amazing.” “Well I’m happy to hear that,” he smiled. “Because I’m the owner.”

This ham and cheese croissant was moist on the inside and flaky on the outside. Other bakeries often use ham that’s too thick or too thin but the Arsicault Bakery version was just right. It’s the Goldilocks of ham and cheese croissants!

Owner and baker Armando Lacayo explained how he had recently switched from an American butter brand to Kerrygold. “Now I’ll have to raise my prices,” he told me. “Because Kerrygold is more expensive.” “It’s also more consistent,” I replied. “You don’t have to worry about it. It’s all I use at home.” If the long lines out the door at his Inner Richmond location are any indication, I believe pastry fanatics will be willing to wait for — and pay for — anything he makes. 

We talked shop about butter, discussing fat percentages and which countries claim to produce the best. Most people would be bored to tears if I waxed poetic about butter, but Lacayo looked pleased. I asked how he decides on flavors. Apparently he doesn’t. He likes classic croissants best. At Arsicault you won’t see odd spices or wild shapes or exotic fruit. There is nothing to distract from the immense skill and premium ingredients he pours into every croissant. This makes sense. Experimenting with extras would be a lateral move that could potentially bring down the quality of his pastries. Instead, Lacayo is always pushing higher, chasing his ideal of the most pure, most perfect croissant. He’s nearly reached the pinnacle, if you ask me.

Cooking Class with Yotam Ottolenghi

I did something exciting! I attended a virtual cooking class with Yotam Ottolenghi!!! It was a dream come true. I’ve admired Chef Ottolenghi since I bought his first cookbook Plenty. Through his cookbooks, newspaper columns, and social media, Ottolenghi has encouraged people across the globe to welcome bold, bright, fresh flavors into their homes. Under his magic touch, vegetables are transformed from boring, limp sidekicks into the star of the show. He has expanded the English pantry and improved the home cook’s lexicon. Over the years, I’ve faithfully collected all of his cookbooks. Each book is a treasure trove of knowledge that confirms what I’ve always known to be true: Ottolenghi is in a league of his own.

Source: the Masterclass YouTube account

Ottolenghi shares his tips and tricks for flavorful Middle Eastern food in a series of videos for Masterclass. Masterclass actually hosted this cooking competition as a way for subscribers to connect with Ottolenghi. It was such a great idea! All entrants were asked to submit an original dish inspired by one of Ottolenghi’s Masterclass recipes. His recipe for Green Shakshuka and his love for fresh herbs, big spices, and bright acidity inspired me to create an “Herby Green Pizza.” In true Ottolenghi fashion I topped my pizza with tons of greens, lots of herbs, creamy feta, and juicy panfried mushrooms. Delicious!

On the day of the cooking class I was one of ten winners who tuned in from around the world. One contestant manages a cooking school and another runs her own almond milk company. How cool is that? We were an eclectic and international bunch who all have two things in common. One, we all admire Ottolenghi. And two, we were all incredibly excited for his class!!!! Multiple people had family members “casually” pop into the background. One man’s wife lurked behind him and grinned broadly the entire time. Clearly the Zoom cooking class was the highlight of the week (perhaps the pandemic year) for all of us. It certainly was for me!

A screenshot from our Zoom class! The room in the background is the Ottolenghi Test Kitchen (OTK) in London.

During the cooking class, Yotam Ottolenghi taught us how to make mujadara, a dish close to his heart. Yotam said his young children want to eat buttered pasta all day everyday (as kids do) but they’ll agree to eat mujadara too. As a result, this starchy, comforting dish has become a staple in his household. Ottolenghi’s version of mujadara is built upon bulgar wheat, green lentils, and lots of fried and caramelized onions. The second I heard “caramelized onions” I knew I’d love this dish. My college roommates teased me for putting caramelized onions on everything. But you know what? They’re great! I still slather caramelized onions on everything from sandwiches to toast to soup to burgers and beyond. Many things can be improved by a caramelized onion if you ask me.

cheesin’ whilst cookin’

Ottolenghi sautéed his sliced onions until they became golden brown and silky sweet. Then he added ground cinnamon and allspice berries for warmth. Lentils and bulgar wheat joined the pot and, after a quick twenty minutes, we had a delicious hearty base. Next came the toppings which tied it all together. A dollop of thick Greek yogurt added a cool, creamy tang. A flurry of fresh parsley, lemon juice, plump golden raisins, and tart sumac brought acidity. A crown of crispy onions added crunch. The finished dish was crunchy, creamy, hearty, fresh, and tangy all at once. This seemingly humble dish is in fact a carefully layered traditional Middle Eastern recipe. And, with an Ottolenghi twist, it was absolutely fabulous. If you’re curious about mujadara, there’s a similar recipe in his cookbook Jerusalem, which is one of my favorite cookbooks of all time.

My sister Brenna made a delicious cucumber tomato feta salad to go with our meal. So fresh!

While he cooked, Chef Ottolenghi answered questions. Most people asked questions about cooking techniques or food industry careers. My question was a little more fun and fluffy. I asked Ottolenghi where he wanted to travel post pandemic. His answer? Mexico and Turkey! Ottolenghi said he’d love to eat tacos in Mexico City. Given that he used tons of Mexican chilis throughout his latest cookbook Flavor, this makes sense. Ottolenghi also pictures himself walking the old paved paths of Istanbul with street food in hand. I liked his answers. We all have someplace special we’ve dreamt of traveling this last year, whether it’s a city we’d like to visit for the first time or a well-loved place we’ve seen a hundred times before.

During the cooking class, Ottolenghi came across as genuinely kind. His many restaurants, cookbooks, and projects bear his name, yet Ottolenghi repeatedly praised the people who help make his work possible. For example, when asked which food industry professionals he admires, Yotam praised his talented Ottolenghi Test Kitchen (OTK) staff. He actually plucked his most recent coauthor Ixta Belfrage from the OTK and she has gone on to have a colorful career of her own. I believe his work continues to be innovative and fresh because he collaborates with coauthors and nurtures new talent.

Yotam Ottolenghi and Ixta Belfrage. Photo by Jonathan Lovekin.

In his most recent cookbook Flavor Ottolenghi continues to coax new depth from vegetables. Ottolenghi and Belfrage explore how four processes — charring, browning, infusing, and aging — can help cooks derive new flavors, textures, and enjoyment from vegetables. All of the recipes are vegetarian and many can easily be made vegan. In fact, there’s not a slice of meat in sight! Although I’m not vegan I appreciate the incredible effort that went into creating innovative dishes that don’t rely on meat products for flavor. Global influences abound, from Middle Eastern spices, Asian techniques, and Mexican chilis. As a result, this cookbook doesn’t fit neatly into the typical categories we use to describe cookbooks. This is not a vegan cookbook; the recipes are for everyone. The flavors are not tied to a specific place; they hail from multiple continents. This isn’t fusion cuisine and it isn’t diet specific. Flavor is — for lack of a better description — utterly Ottolenghi.

Source: Epicurious. Photo & Prop Styling by Joseph De Leo.

After the class my family sat down to a fabulous lunch of mujadara, Israeli chopped salad, and beef kofta. We drank an orange wine from Puglia and enjoyed the beautiful weather. It felt luxurious to indulge in a long, languorous weekend lunch that stretched into the late afternoon. It also felt very Mediterranean. We had a table full of food, glasses full of wine, and a sky full of clouds. It was wonderful! The cooking class and the lovely meal that followed are my idea of heaven. I honestly could not have asked for a better day.

I want to give a shoutout to Masterclass for doing a fabulous job organizing this competition. The two organizers Jessica and Cassie thought of everything. All of the winners received a signed copy of Flavor, a full box of fun ingredients, and the Zoom class itself. Artisanal Foods supplied the “Masterclass Essentials Kit by Yotam Ottolenghi,” which contained sumac, allspice berries, barberries, and stoneground corn. I’m most excited to try the dried cascabel chilies which are known for their beautiful floral heat, as well as the Persian limes which are great for stews. The cooking class was incredible on its own, and the signed cookbook and ingredients were icing on the cake. Jessica even arranged for us to write Ottolenghi a big group thank you card afterwards. This whole experience was honestly so delightful. I really hope they organize more competitions like this one. Again, I want to say a huge thanks to Masterclass for organizing the event. And a huge HUGE thank you to Ottolenghi for generously giving his time and expertise. He has brought so much joy, creativity, and delicious food into my life, and for that I am truly grateful.

Dog Birthday Cake

I am obsessed with my dogs. They are the smartest, most beautiful, most athletic, most affectionate little creatures. They light up my life! If you have a dog you probably feel the same way, eh? Dogs are the best.

My sister’s dog Margot has the silliest walk I’ve ever seen. She tinkles around on her little feet (there’s no better word for it, she tinkle-walks) and her bum sachets as she steps. Her tail resembles a ponytail that swishes back and forth. Her long hair flops in front of her eyes so she can’t see a thing (she ran into a pole today, ouch). Margot turned one-year-old last week and what better way to celebrate silly Margot than with a birthday cake?

Food is the perfect gift for Margot because her favorite activity in the world is eating. This breed (Coton de Tulear) is known for being picky eaters with delicate stomachs. Not Margot. No, Margot will eat anything (and I mean anything). Margot chews chunks off my shoes, swallows carpet fringe like noodles, and gobbles goose turds daily. We’ve never had a dog eat so many disgusting things! Margot looks like a princess but she’s actually a grubby girl.

Margot is also a bit of a magpie. She collects little objects from around the house, drags them into her bed, and then sits on them. It’s hilarious! Her dog bed is an assortment of beloved toys, stale bread crusts, half-eaten cookies, and random shoes. Margot loves shoes! Please don’t leave your shoes unattended in our house because they’ll mysteriously disappear… and then reappear in Margot’s bed. Apparently she likes to be surrounded by comforting stinky things. And she likes to save snacks for later.

The only thing Margot enjoys more than eating is Brenna, my sister. Margot likes me but she LOVES Brenna. When Brenna leaves the house (even just for a minute) Margot throws back her head and lets loose an anguished “awoooo” sound. So without further ado, here’s Margot’s Grubby Girl Birthday Cake. Bone Appétit!

As you can see the cake looks quite dry. But to a dog it is perfect.

The princess was served a slice of cake upon fine china*

* a dog bowl shaped like a dog (how meta)

The face of a dog forced to wear a tiny cone shaped hat.

Margot’s Grubby Girl Birthday Cake

Ingredients

Cake Ingredients

• 1 cup flour (preferably all purpose)

• 1 teaspoon baking soda

• 1/4 cup oil (coconut oil or olive oil)

• 1 egg

• 1/3 cup honey

• 1/4 cup canned pumpkin (mashed sweet potato would also work)

• 1/4 cup applesauce

• 1/4 cup peanut butter
  

Pink Potato Frosting Ingredients

• 1 pound potatoes, like waxy and buttery Yukon gold potatoes

• 1/2 cup whole milk yogurt (Greek is great because it’s thick)

• 1 Tablespoon beet juice (you could also try beet powder)

Instructions

Cake Instructions

• Preheat oven to 350° F.

• Grease two 4" cake pans and set aside. If you don’t have two 4” pans (which are hard to come by) you could bake your cake in an 8” round pan. Just be sure to monitor the cake as it bakes so that it does not over-bake or under-bake.

• In a medium sized bowl, combine the flour and baking soda. Set aside.

• In a large bowl, whisk the canned pumpkin, egg, applesauce, honey, and peanut butter until the mixture is smooth.

• Add oil to the pumpkin mixture. If you use coconut oil, which is often solid at room temperature, microwave the oil briefly until it’s clear and pourable. Don’t microwave it for too long; oil that is too hot could scramble the egg. Coconut oil that is warm to the touch is perfect.

• Fold the dry ingredients into the wet ingredients. Mix until everything is combined.

• Pour batter into the two greased 4” pans. Place pans on a baking sheet.

• Bake the cakes for 20-25 minutes, or until a toothpick comes out clean.

• Allow the cakes to cool for 10-15 minutes in their pans, and then carefully remove the cakes from the pans. Set cakes aside to cool completely.

• At this point, you can frost the room temperature cakes. I find it’s even easier to frost cold cakes. So, if you have time, pop the cakes into the fridge until chilled and then frost.

Pink Potato Frosting Instructions

• Fill a large soup pot with 1-2 inches of water. Insert a stainless steel steamer. Make sure water doesn’t touch the bottom of the steamer insert. We want the potatoes to steam rather than boil.

• Peel the potatoes and cut them into chunks. I choose medium-sized Yukon Gold potatoes and cut each potato into eight pieces.

• Once the water is boiling, place the potatoes in the pot and cover with a lid. I steamed my potato chunks for approximately 15 minutes. Depending on the size of your potato chunks, they may take more or less time to steam. Once a knife point slides easily through the potato — it’s ready. If you don’t have a steamer insert never fear. You can always steam the potatoes in the microwave!

• Place the cooked potatoes in a food processor and let cool slightly.

• Add 1/2 cup of full fat Greek yogurt to the potatoes and process until smooth. If your potatoes are very moist, add less yogurt. If your potatoes are dry, add more yogurt. Basically, you want the potato-yogurt mixture to be spreadable but not runny.

• At this point, the potatoes look uncannily like vanilla buttercream. You could totally leave it as is. But because I am extra and because Margot is a girl (a colorblind dog girl but whatever) I made the frosting pink. Here’s how… I juiced one small beet in my juicer and measured out one tablespoon of beet juice. Then I added it into the potato-yogurt mixture. Et voilà! The frosting turned a vibrant, gorgeous shade of hot pink. If you don’t have a juicer, I imagine you could achieve a similar color by steaming a small chunk of red beet alongside the potatoes. You could even mix a bit of dried beet powder into the finished frosting. It’s a choose your own adventure!

Assembly

• Slice the tops off of both cakes so that they are flat.

• Spread a layer of creamy peanut butter atop one of the cakes. Smooth the other cake on top. Now it’s a layer cake!

• Frost the cake using your gorgeous pink potato frosting.

• Decorate with itty bitty dog bone “sprinkles” and enjoy!*

  *let your dog enjoy the cake — you could eat it but it probably wouldn’t taste good

Mushroom Pizza Three Ways

What do you do with gorgeous mushrooms? You make pizza! Three mushrooms pizzas, to be exact. I know the words “gorgeous” and “mushrooms” don’t usually go hand in hand, but some mushrooms arrived in my farmer’s market box last week and they were beautiful. They were king oysters, which have light brown caps and thick hearty stems. I imagine they would’ve been great pan fried in butter. But then I thought they’d be even better atop pizza. So I brainstormed a few ideas and came up with this: I’d make one white pizza, one green pizza, and one red pizza. Variety is the spice of life, as they say.

Pizza number one was a classic combination. Mozzarella, herbs, and mushrooms. I also added caramelized onions, which my family loves. I sliced the mushroom caps into strips and cut the stems into rounds. I panfried the shrooms in batches, making sure not to crowd the pan. That’s the most important thing I’ve ever learned about mushrooms — don’t crowd the pan! If they’re crowded, they’ll steam. And steamed mushrooms run the risk of being rubbery (bleh). But if the pan is super hot and they’ve got plenty of room to breath, they’ll crisp up to golden perfection. This small tip has increased my love of mushrooms tenfold. I used to like them, now I love them.

Next, I assembled the pizza. I stretched the pizza dough into a circle, brushed it with lots of olive oil, covered it in mozzarella, nestled the mushrooms in the cheese, and added sweet caramelized onions. Once cooked, I threw on a handful of thyme and chives for herby freshness. Then my sister grated lemon zest over the pizza and it tasted even better. Out of the three pizzas I made, this combination was everyone’s favorite.

The following day I created an experimental “Herby Green Pizza.” I took inspiration from Chef Yotam Ottolenghi’s recipes for Green Herb Shakshuka and Smoky Marinated Feta. I spread a pizza crust with cooked greens and herbs, dotted it with chunks of marinated feta, then sprinkled a flurry of herbs on top et voilà! Herby Green Pizza was born. Oh and I added mushrooms for good measure.

Which brings me to my next point! For this dish I cut the mushrooms in half from top to bottom. No little slices, no random pieces. Just one clean cut from the base to the cap. In this case you can see the shape of the entire mushroom, which I love. It’s visually pleasing, no? I also scored the cut side of the shroom for two reasons. One, because it’s attractive. And two, because I’ve found the pieces I score and then pan fry have a more tender and plump mouthfeel. When you bite into the mushroom you can see how juicy it is. Divine.

I actually entered this dish in a cooking competition where the grand prize is a cooking lesson with Yotam Ottolenghi!!!! How good is that? As a longtime fan, I would love to take a cooking class with him. Fingers crossed my dish gets picked as one of the ten winners.

Pizza number three was born from a question I ask myself several times a week: “What’s in the fridge?” I started with an open jar of marinara sauce, the rest of the mozzarella, leftover caramelized onions from pizza #1, chopped chives from pizza #2, and black olives hiding in the back of the fridge (which are now hiding beneath the cheese). The crowning glory was mushrooms of course. This flavor combination is nothing new but I swear the king oyster mushrooms took the whole thing to the next level. They’re meaty without being meat, and more toothsome than thinly sliced button mushrooms. If you can get your hands on king oysters, do it!

One more thing: the pizza crust was amazing. It’s easily the best crust I’ve ever made at home. I found several similar recipes online for cold fermented pizza dough. All of the recipes featured the same ratio of flour to water. What makes this dough special is a long, slow, cold fermentation in the fridge.

Ok so here’s what I did: I mixed the dough on Sunday night and let the dough prove for twenty-four hours at room temperature. The following day I shaped the dough and stashed each ball in a separate oiled container in the fridge. The dough balls sat in the fridge for several days slowing fermenting. I could have made it into pizza after one or two days. Instead I let the dough ferment for four days total, which is longer than the recipe recommended. But wait was totally worthwhile — the extra fermentation added incredible flavor. When I was a kid I used to eat around the crusts and then throw them to our dogs. This time I devoured the crusts… and my dog Milou was not pleased haha. So if you’re looking for a new pizza dough recipe be sure to check out the recipe I used here. Buon appetito!

Herby Green Pizza

Last week an Instagram post popped up on my feed. Chef Yotam Ottolenghi announced a contest with Masterclass. The prize? A private cooking lesson with him!!!!

The lesson would be over Zoom (not in person) and there would be ten winners (not just one) but I was immediately intrigued. I’ve been a fan of Ottolenghi from the moment I opened his first cookbook Plenty.

Photo Credit: Masterclass

I truly appreciate how his dishes appeal to my whole family. For example, my sister prefers vegetarian food while my mom likes meat-centric meals. It’s a constant juggling act to cook food that everyone likes. But I know that if I make an Ottolenghi recipe everyone will be satisfied because the result will be a meal full of big, bright, fresh flavor. After a year of cooking in quarantine, I appreciate his recipes now more than ever!

I’ve also been a Masterclass member for years and their cooking lessons are great. They have super high quality videos, world-class chefs, achievable recipes and techniques — Masterclass has done a great job of making lessons from high-flying chefs like Niki Nakayama, Gabriela Cámara, Thomas Keller, and Massimo Bottura accessible at home.

Basically, I’m a fan of both Ottolenghi and Masterclass so this competition seemed like the perfect thing. Sign me up! I began by watching Ottolenghi’s Masterclass videos for inspiration. He made tons of great dishes like smoky marinated feta, hummus with confit garlic, and salmon in spicy tomato sauce. Ottolenghi also created a bunch of “flavor bombs,” which are condiments you can keep in your fridge for weeks to add instant flavor to any dish. Practical and delicious.

Finally, I decided to roll with Chef Ottolenghi’s mantra that “color is flavor” and that we first experience food with our eyes, so I created a vibrant, inviting dish — Herby Green Pizza!

I followed the technique Chef Ottolenghi used in making Green Herb Shakshuka by cooking the herbs low and slow without much oil. Parsley, cilantro and dill formed the base, and I improvised by adding fennel fronds, collard greens, and oregano. I omitted the turmeric, water, and lime juice in order to keep the mixture drier and brighter. These cooked greens became the base upon which I layered everything else.

I also found inspiration in Chef Ottolenghi’s recipe for Smoky Marinated Feta, which taught me that charring releases the oils in aromatics. Lately my family has been following Chef Ottolenghi’s example by tossing marinated feta on everything from salads to toast to eggs — so it made sense to me to scatter feta atop this pizza. And sure enough, the bright white dots of feta in red chili oil provided a creamy, salty, tangy bite that everyone loved! 

I built the rest of the pizza to complement the green herb base and the marinated feta. I added a flurry of light green herbs to liven up the dark savory base. I scored the mushrooms and sautéed them in butter so they’d become plump and meaty. A smattering of vivid green zhoug added freshness, acidity, and heat. And the golden pizza crust framed the whole dish. Just writing this makes me want another slice!

Fingers crossed my Herby Green Pizza gets picked. Either way, I learned a ton and ate a ton of pizza! (which is always a win in my book)

The Food of Sichuan

Several years ago, I stumbled across a picture of a steep hill blanked in bright green tea bushes. The green hillside was so bright and dynamic, the threads of grass appeared lit from within. It’s a color I associate with Balinese rice paddies and Vietnamese farms. This particular picture was an advertisement to tour China’s tea growing regions. Although I never attended that tour, I began to follow the tour guide Fuchsia Dunlop.

Fuchsia Dunlop is an English writer and cook who specializes in Sichuan Province. When I received her cookbook The Food of Sichuan as a birthday gift I dove headfirst into recipes for beef stew and “fish-fragrant aubergines.” Fuchsia’s Sichuan recipes were exactly what I had been craving.

To my delight, MAD (an organization founded by chef René Redzepi) hosted a virtual talk with Fuchsia this Monday! Chris Ying, who frequently collaborates on chef David Chang’s media projects (such as “Ugly Delicious” on Netlix), lead Fuchsia through a fascinating interview. Chris and Fuchsia discussed China’s reputation as a food-obsessed culture, China’s long-held love of specialty ingredients, and the differences between Chinese and European fine dining traditions.

After the interview, I kept thinking about Fuchsia and Chris’s discussion about the differences between European and Chinese restaurants. According to Chris and Fuchsia, there are several key reasons why Chinese fine dining restaurants rarely garner Michelin stars.

Source: podchaser.com

First of all, there’s a difference in dining format. Chinese fine dining restaurants are meant to be experienced as a group of eight to ten diners. Dishes are brought to the table and enjoyed “family style,” meaning everyone helps themselves from platters placed at the center of the table. In contrast, many European fine dining restaurants feature “tasting menus,” where one to two diners eat from their own plate — not communal plates. Think about it. If you’re a solo diner in a Chinese restaurant designed to serve large groups of people you can only try a fraction of the dishes on the menu. But if you’re a solo diner enjoying a multi-course tasting menu at a French restaurant you can try everything on the menu. How can a judge possibly assess an entire restaurant based on one dish? Michelin judges who often dine alone can more easily assess European restaurants. It’s no surprise that one of the first Chinese restaurants to earn a Michelin star featured a tasting menu.

Second, there’s a huge difference in wine programs. Chinese fine dining restaurants don’t have a history of wine programs. In contrast, European restaurants pour resources into developing strong wine programs. As a result, Chinese restaurants are often at a disadvantage when it comes to the Michelin judging criteria.

Third, consider how many Michelin judges are well versed in the facets of French, Spanish, or Italian cuisine. But these same judges may not be as familiar with Chinese cuisine. So how can a judge assess a Chinese restaurant if he or she doesn’t know what constitutes good Chinese food?

Source: gourmettraveller.com.au

Fuchsia Dunlop certainly knows how to judge excellent food. At the start of her career Fuchsia completed a professional chef’s course in Sichuan Province. At the time, she was the first white woman to complete the course. Fuchsia is also fluent in Mandarin and the Mandarin edition of her cookbook sells well in China. The very first thing I made from her cookbook was the beef stew. It felt like a solid, well-researched recipe that was neither watered down nor Westernized. If you’ve been craving Chinese food (like I have!) check out Fuchsia’s cookbook The Food of Sichuan. It’s a glimpse into a part of China I can’t wait to visit someday.

Burger Class with Gasoline Grill

I recently joined a club called The Hungries and it’s the only kind of club I’m visiting these days (ha!). But that’s fine because this club is So. Much. Fun. The Hungries is a membership club for food lovers all over the world. We chat daily on Discord and, once a month, we all tune in for Zoom events. Last month we listened to the winemakers from Gut Oggau wax poetic about natural wine. This month’s class was taught by burger wizard extraordinaire Klaus Wittrup. Klaus is the founder of Gasoline Grill, which has grown into an empire of burger shops in Copenhagen.

Klaus tried his first American-style burger when he was an exchange student in the United States. It was love at first bite. Klaus became obsessed with burgers and ate every burger he could get his hands on (not his exact words, I’m paraphrasing). When he returned to Denmark for university his burger craving grew so strong he decided to make them himself. Years later, Klaus opened Gasoline Grill, which quickly became a mecca for classic American burgers in Copenhagen.

Part of what makes Gasoline Grill burgers so special is the high quality ingredients. Everything is organic from the all-natural beef to the fresh lettuce. The beef, which is a combination of chuck and short rib, contains 25% fat at minimum. This makes for a juicy, succulent burger that doesn’t require extra oil or butter. And the buns! Oh my gosh, I loved the buns. Klaus provided us with a scaled-down recipe for their famous potato buns so we could make them at home. Butter and Yukon gold potatoes made for a bun that was (a) tastier (b) sturdier and (c) richer than any other hamburger bun recipe I’ve tried. Now, to be completely honest my buns looked nothing like his. His buns were made by professional bakers at Andersen Bakery whereas my buns were made by… me! His buns had a pillowy, poofy top and mine were… smooth. Despite these obvious differences they tasted great.

During the Zoom class I followed his cheeseburger recipe to a tee. First we lightly toasted the homemade potato bun. Then we smashed the fatty patty until it formed a crunchy, salty crust. On went a slice of cheddar that got nice and melty. The crowning glory was four pickle slices. No more, no less. The rings of red onion were cut to *exactly* 3 centimeters, which is neither thick nor thin. It was just right. This is the Goldilocks of hamburgers. The final touch was a “secret sauce” made of ketchup, mayonnaise, Worcestershire, Dijon mustard, and finely chopped pickles.

In the end, the Gasoline Grill-style burger I made at home was delicious. The buttery bun, juicy meat, and rich cheddar cheese was perfectly balanced by the bright crunchy pickles, tangy creamy sauce, and the sharp bite of red onion. And, at five ounces per patty, the Gasoline Grill burger was smaller than the American honkers I’m used to. It was indulgent but not incredibly heavy. It was just right. Didn’t I say this was the Goldilocks of burgers?!

It was so fun to watch Klaus toast, smash, flip, and grill the ingredients with a deft hand that only comes from cooking thousands of burgers. He’s a master, that’s for sure. If you live in Copenhagen go eat his burgers immediately!! And then tell me how you like them! Also, if you love food - eating it, cooking it, daydreaming about it - then you will love The Hungries. Kaitlin Orr and Anders Husa are the bloggers behind this platform and they’ve made this club so active, informational, and fun. I’m really enjoying being a member. Joining The Hungries has honestly been one of the best decisions I made this year. Go join!

Favorite Foods of 2020 - Part Three

Heritage Foods

Years ago, my mom happened across Heritage Foods in a food magazine. She pointed at the article and exclaimed, “I want lamb for Christmas!” We still rave about the lamb chops she ordered from Heritage Foods. They were juicy and tender and clean tasting. None of that gamey taste that repels many people. Even the fat tasted pure and mild. From that point on, Heritage Foods had a place on our holiday table. 

This year, I cooked a whole leg of lamb for Christmas and then turned the leftovers into lamb biryani. For Thanksgiving, I ordered a special heritage turkey that was fabulous. My mom raved it was “the absolute best” turkey we’d ever had. The meat was juicy and tender and perfectly seasoned. 

Now, I’m not going to lie, I winced a bit when I hit the purchase button. The Heritage Foods turkey was more expensive than a grocery store turkey. But it was so much better, I promise. To me, the increased cost reflects the increased care that went into raising this bird humanely and without hormones or antibiotics. And because it cost more I used every single bit of meat I possibly could. I stuffed the white meat in sandwiches and simmered the dark meat in curries. The carcass and neck became a fabulous turkey broth. I squeezed every last bit of flavor out of that turkey because I didn’t want to waste a scrap.

Oh and the Heritage Foods wagyu burgers are AMAZING. Second place goes to the sausage wheels which are super easy to throw on the grill. We even got my dad a bacon sampler as a gift (which of course we had to help him eat). Basically, if you’re a meat lover, you will love Heritage Foods meat.

My Heritage Meats picks:

• Signature Heritage Bacon, Maple Sugar Cured

• Wagyu hamburger patties

• Heritage turkey raised by Frank Reese on Good Shepherd Poultry Ranch

• Bone-in leg of lamb. Heritage Meats sells several breeds, such as Tunis, Dorset Horn, Navajo-Churro, and California Red.

Natural Wine

I drank a lot of great natural wine this year. My liver, my waistline, and my checkbook are mad. But my tastebuds be happy. Full confession: I thought natural wine wasn’t for me. Isn’t that crazy? I love it now! Sadly, until this year, I viewed it as underwhelming and flavorless. Thankfully, my love for funky French ciders from Normandy pushed me to give natural wine another chance. Based on a recommendation from food bloggers Kaitlin Orr and Anders Husa, I ordered a bottle of “Liquid Skin,” which is produced by Mother Rock in South Africa. It turned out to be a golden-hued yeasty glass of goodness. It was bright and strong and the flavor changed considerably as the wine shifted temperature. I was hooked. Over the summer I explored more natural wineries from Tschida to Bink to Philippe Bornard. My mom, who prefers full-bodied Washington reds, enjoyed these labels as much as I did, which is a huge win in my book. I’m constantly on the lookout for new wines to try (send me recommendations, please!) and I’m by no means an expert. If you’re new to natural wine like me then the following labels are a great place to start drinking. If you’re a natural wine aficionado then you likely already know and love the following suggestions. Here are some wines and wine stores that made my 2020 so much better…

Wines I’m currently liking:

• Christian Tschida, Himmel Auf Erden Weiss

• Gut Oggau, Winifred Rosé

• Matassa, Cuvée Alexandria

• Philippe Bornard, Le Ginglet Arbois Pupillin

• Mother Rock, Liquid Skin

Wine stores I like:

• The Natural Wine Shoppe in Washington, D.C.

• The Natural Wine Company in Brooklyn, NY

• E&R Wine Shop in Portland, OR

• The Thief Fine Wine & Beer in Walla Walla, WA
  
  

Obviously this is not an inclusive list (it’s only four shops!) but these shops stocked the wines that interested me so they were, for me, the best wine shops at that moment. 

Photo credit: Miles Away Farm

Miles Away Farm

Way back in March 2020 we signed up for a weekly delivery of fresh organic produce from Hayshaker Farm. This farm box became the highlight of my week and the star of the show was jam from Miles Away Farm. We tried pretty much every flavor. Tart cherry, tangy strawberry rhubarb, spicy apricot habanero. The wild blackberry and the triple berry were our absolute favorites. We ordered so much jam in quarantine I think it’s safe to say my family became the #1 fans of Miles Away Farm. We mixed jam into yogurt and slathered it on bread. Sometimes, we ate jam straight from the jar. The Miles Away Farm jams are like bright spoonfuls of summer. Heavenly.

My Miles Away Farm picks:

• wild blackberry jam

• triple berry jam

• blueberry lemon jam

Favorite Foods of 2020 - Part Two

Bellegarde Bakery

At the beginning of the pandemic it felt like everyone and their dog was baking sourdough from scratch and it was so hard to find flour. Well, I found a solution. I ordered flour directly from bakeries! One bakery to be exact: Bellegarde in New Orleans. 

I heard about Bellegarde Bakery years ago while binge reading magazines at an airport gift shop (a favorite pastime) when a gorgeous loaf of bread caught my eye. It glistened upon the cover like a tasty carbalious jewel and I later learned it was made in New Orleans! Exactly where I was headed. Upon touchdown I set off in search of this magical bread and accidentally went to their warehouse (they didn’t have a physical shop then but they do now). Luckily an employee sold me four bags of flour, which I prompted carted all the way back to Washington State… in my dog’s plastic kennel… this is not even close to being the weirdest thing I’ve taken on a plane lol. 

I’ve been a fan ever since. Bellegarde Bakery flours add incredible flavor to whatever you’re baking. Bellegarde mills heirloom grains grown in the South and the proof is in the pudding. The grains are full-bodied and flavorful, organic and fresh. Some varieties seem creamy, perhaps because they have more fat than typical all purpose flour. In my mind, Bellegarde Bakery flour is to all purpose flour the way a beautiful painting is to cardboard.

The rye flour is particularly lovely. I made rye shortbread cookies that were great with tea. And banana rye muffins which were better than every other banana bread I baked during quarantine. Raise your hand if you, like me, were also guilty of jumping on the banana bread bandwagon of 2020. To be completely honest I never learned how to make sourdough during lockdown. Once my sourdough starter began to smell of stinky feet I threw it out and never looked back (ah, the pains of being a perfectionist lol). But I can safely say that Bellegarde Bakery flours have made all my baked goods this year taste so much better.

My Bellegarde Bakery picks:

• Rye Flour

• Carolina Ground 85 Pastry Flour

• Bread Flour. They have two types: one made from red wheat, the other from white wheat.

• If you’re looking for something especially Southern, try the grits or cornmeal made from Bayou Cora corn; no one else grows this particular variety of heirloom corn.

Photo credit: Bellegarde Bakery

Photo credit: Jasper Hill Farm

Jasper Hill Farm

The Harbison cheese from Jasper Hill Farm is amazing. The creamy, melt in your mouth brie-style cheese is bound with tree bark, which lends an extra earthy aroma to the cheese nearest the rind. Rather than cut the cheese into wedges like a brie, you slice off the top and scoop out the insides with a spoon. Love it. 

I first heard about Harbison cheese when Eden Grinshpan, the blogger and Food Network Canada host, called it her favorite as she scooped up a giant spoonful and ate it straight. I was sold! I was like, “where can I get some of that?!” Well, when I traveled to Austin for a friend’s birthday weekend, I found Harbison cheese at a local grocery store - along with a few other stinky cheeses, naturally - and I flew back to Washington State with tons of cheese in my carryon. The guy next to me was flabbergasted at my cheesy carryon and you know what? I did not give him any cheese. Naturally.

This year I kept thinking about that perfectly smooth, delectably ripe and creamy cheese and so I finally caved (get it? Cheese is aged in caves? lolol) and I ordered it online. Actually, I ordered the “Ripe and Ready” box on Black Friday and oh my god what a great decision. I also got the Clothbound Cheddar and a seasonal ale-washed cheese but Harbison was the star of the show. In January my best friend from high school visited our hometown and we had a socially distant picnic outside complete with Soma Chocolate, French natural wine, crackers, and (you guessed it) Harbison. Shamina loved the cheese so much she ordered a box immediately. And she raved about the cheese so often that her husband gifted her a Jasper Hill Farm subscription for her birthday. Cheese is the perfect gift, in my opinion. Well done, Taylor. Oh and Shamina even sent a giant box of cheese to her sister’s house to celebrate the birth of her little nephew. Now her entire family can eat tasty cheese plates together and not worry about cooking. Honestly, I think that’s the best endorsement of all. This is a cheese worthy of celebrations and a cheese worth celebrating!

My Jasper Hill Farm picks:

• Harbison cheese

• Cabot Clothbound Cheddar

• Jasper Hill Farm also sells food like jam to compliment their cheese. I was totally fascinated by the maple sugar cube Shamina ordered. It’s described as a “pure Vermont maple cube, perfect for grating over buttered toast and adding to cheesy pastries.” Square maple sugar? Intriguing!

Photo credit: Olive Oil Lovers

Olive Oil Lovers

My family goes through buckets of olive oil. Literal buckets! I did the math once, and we apparently eat three liters of olive oil per month. Per month! I used to buy olive oil from the grocery store but now I buy it online because (a) it’s cheaper (b) there’s a greater selection of brands and (c) I don’t have to lug giant bottles home. They’re delivered right to my doorstep. Ah, I love delivery. Anyways, I found Olive Oil Lovers through a quick Google search and I am so glad I did. I use this oil everyday or everything. It’s flavorful enough for salad dressing and simple enough for frying eggs.

Olive Oil Lovers also sells more high-end oils. Last summer I tried an award-winning South African olive oil that was bright and fruity without being grassy and harsh (like some oils I’ve experienced). I drizzled it on gazpacho and salads and bread. Highly, highly recommend.

My Olive Oil Lovers picks:

• AMORIS Every Day Tin, 3 liters

• Morgenster Estate olive oil, 500 milliliters

• If you’re indecisive, you could try a tasting kit that helps you discover your new favorite oil. Or you could try a “Pick Six" Build Your Own Sampler box.

Favorite Foods of 2020 - Part One

For most of us, quarantine has been a drag. It’s been endless cooking. And piles of dirty dishes. If I had a nickel for every time someone asked me “What’s for dinner?” I could buy myself a six pack of Zhong sauce (which would likely last me six days haha). So what’s the silver lining? Food! These foods, to be exact. From luscious chocolate to fiery chili sauce to briny bivalves, these items have livened up many a dreary day in our household. If you try them, I hope they bring you joy too! Without further ado, here are my favorite food finds of 2020.

Photo credit: Soma Chocolate

Soma Chocolate

Oh Soma Chocolate, how I love thee. Soma is my favorite chocolate maker in the whole world. Their creations are playful, sophisticated, and carefully sourced. The single origin bars sing with flavor. The fruit bars are tart and bright. The truffles are fabulous too, especially the Thai Stick truffle, which won International Chocolate Awards World Silver (many Soma creations have won awards). This Thai-inspired truffle is made of "white chocolate, coconut milk, ginger and the zip of lemongrass, chili and lime.” It’s warm and aromatic, just like “slurping back a big steamy bowl of Thai Coconut soup.” Yum!

And oh my god the cookies are also fabulous. The pecan toffee cubes are so addictively good, my mother once plowed through a whole sleeve in one sitting. This year, I ordered Soma Chocolate for Christmas stocking stuffers, Valentine’s Day, and family birthdays. The Soma Chocolate advent calendars quickly became the highlight of many dreary December days. Every morning my mom and sister leapt out of bed to eat their daily piece of advent calendar chocolate before breakfast. Even the packaging is wonderful. Cyn, one of the founders, hand paints the charming, whimsical designs based on woodland creatures and her own two cats. Treats from this Toronto-based company are fabulous and well worth the international shipping. I have sampled many, many chocolate brands and I even used to work for a chocolate company. And so I feel qualified to say that Soma Chocolate is simply special.

My Soma Chocolate picks:

• The single origin bar from Guasare, Venezuela 70%

• Pecan Chocolate Toffee cubes

• Mango Lassi Bar

• The "Thai Stick" truffle

Photo credit: Fly By Jing

Fly By Jing

I’m tired of my own cooking. There. I said it! I have been craving food that doesn’t taste like my usual cooking. Food that reminds me of places far, far away. Places like China! I recently bought The Food of Sichuan by Fuschia Dunlop and it’s a fabulous introduction to Sichuan cuisine. I made beef and daikon stew using fermented fava bean paste and Sichuan peppercorns. Where did I find these special ingredients? Fly By Jing! I heard about Fly By Jing years ago when they started, but I finally tried their offerings this year. I am so glad I did. What was I waiting for?! The traditional chili crisp is fabulous. The deeply toasted oil is infused with a light floral hint that can only come from Sichuan peppercorns. And the Zhong sauce is to die for. A deep umami flavor tempers the sauce’s sweetness. I cooked some lamb dumplings according to the Fly By Jing recipe booklet and slathered them in Zhong sauce. My sister and I love the Zhong sauce so much we blew through a jar in one week. I’ve been hiding the second jar at the back of the fridge (Brenna, I hope you’re not reading this lol). It’s that good. I usually mix several spoonfuls of chili oil into a big bowl of fluffy white rice. Sometimes I’ll add leftover chicken or lamb. But really, I think plain rice is all this sauce needs to shine.

My Fly By Jing picks:

• Zhong Sauce

• Sichuan Chili Crisp

• Or try a sampler if you’re planning to cook Sichuan food

Photo credit: Hama Hama Oysters

Hama Hama Oysters

A family friend sent us a box of Hama Hama oysters and clams as a thank you. It was a fabulous gift because it was (a) a special treat and (b) something my whole family could enjoy. The Manila clams were my personal favorite. I was actually in the middle of prepping lemon pasta when my mom walked through the door with a big box of seafood. So I merged that recipe with aspects of shrimp scampi et voilà! Clam pasta. It was wonderful. That night we ate heaping bowls of clam pasta and then gathered around the cooking pot, twirling forkfuls of bucatini and scooping the salty lemon sauce into our open mouths. Oh my god it was so good. SO GOOD. And I honestly can’t remember how I made it.  

The Hama Hama oysters were also wonderful. Although, since I did not have a shucking knife I used garden shears which I do NOT recommend… I almost stabbed myself haha. I served the oysters simply with lemon wedges, hot sauce, and a basic mignonette. Hama Hama sells other things like crab cakes and loaves of ready-to-bake rosemary bread. Next time I think I’ll try the pimento cheese made by Edouardo Jordan, chef at JuneBaby in Seattle.

If you’re at all squeamish about ordering seafood online fear not. These oysters and clams arrive fully alive. Bivalves can actually live in your fridge for a week or so, where they remain absolutely fresh right up until the moment you cook them. Fresher than a piece of tepid grocery store salmon, eh?

My Hama Hama Oyster picks:

• Blue Pool oysters

• Manila clams

• Mussels

Sticky Fig Pudding with Coconut Caramel Topping

This cake is to die for. It’s dense without being heavy. Fruity. Caramely. Moist. Best straight out of the oven when it’s still warm and soft. Yum!

Instead of frosting, chewy, salty caramel tops this cake. Coconut flakes add a nice nutty flavor plus they look refined, like lace. Or a crown? The caramel does kinda look like a crown, no?

This recipe and its instructions come directly from the fabulous cookbook Sweet, by Yotam Ottolenghi and Helen Goh. As Ottolenghi explains, this cake was popular throughout Australia and New Zealand years ago. But that version used dates instead of figs. Both sound good to me! I guess you could say this recipe is a new spin on a Down Under classic.

INGREDIENTS

2 Granny Smith apples

7oz/200 g soft dried figs, tough stems removed, roughly chopped

1 tsp baking soda

1 cup plus 1 tbsp/250 ml water

1⅔ cups/200 g all-purpose flour

2 tsp baking powder

¼ tsp salt

½ cup plus 1 tbsp/125 g unsalted butter, at room temperature, plus extra for greasing

1 cup/200 g granulated sugar

1 large egg

1 tsp vanilla extract

Salted Caramel Coconut Topping

5 tbsp/70 g unsalted butter

½ packed cup/95 g light brown sugar

¼ cup/60 ml heavy cream

1 cup/95 g unsweetened flaked coconut, or finely shredded coconut

¼ tsp salt

1 — Peel and core the apples and cut into roughly ⅓-inch/1-cm pieces. Place the apples, figs, baking soda and water in a saucepan. Bring to a boil, then simmer over medium heat for about 5 minutes, stirring from time to time, until the figs start to break down. Remove from the heat and set aside to cool.

2 — Preheat the oven to 400 °F/200 °C. If using the bottomless cake rings, line a baking sheet with parchment paper, then lightly butter the rings and place on the sheet. Cut strips of parchment paper, large enough to rise 1 inches/3 cm above the cake rings, and place them around the inside of each ring; the base of the ring should be exposed when it’s placed on the baking sheet. If using the muffin pan, line eight molds with paper tulip liners — or any liners — that rise about 2¾ inches/7 cm high.

3 — Sift the flour, baking powder, and salt together into a bowl and set aside. Place the butter and sugar in the bowl of an electric mixer with the paddle attachment in place and beat on medium-high speed for about 2 minutes, until light and fluffy. Add the egg and vanilla extract and beat until combined. Turn the speed to low and, in alternate batches, fold in the fig-apple mixture and the sifted dry ingredients.

4 — Divide the batter among the rings (or muffin liners) and bake for about 25 minutes, or until a skewer inserted into the center comes out clean.

5 — To make the salted caramel coconut topping — While the cake is baking, place all the topping ingredients in a saucepan and stir over low heat until the butter is melted and everything is combined.

6 — Remove the cakes from the oven and spoon 1½ tbsp of the topping over each; it should rise about ⅓ inch/1 cm. Bake for another 12 minutes, until the topping is golden.

7 — Remove from the oven and leave to cool for 10 minutes, or until they come to room temperature, before removing the rings and paper; use a knife if you need to here, to help release the cake. If making in the muffin pan, let cool in the pan for 10 minutes before transferring to a wire rack to cool. Serve warm.

Toasted Garlic Beef Stock

Toasted garlic chips take this beef stock from normal to special. They add that extra sumpin sumpin. I mean, what’s better than the smell of garlic cooking? Onions in butter, perhaps. Bacon. Yum! Either way, toasted garlic is high on my list of Best Smells Ever and it gives this soup such delicious depth.

This stock’s great on its own, in risotto, or in Moroccan Meatball Soup. I love to wrap my hands around a toasty mug full and let the soothing liquid warm me from the inside out. Super flavorful, super comforting.

INGREDIENTS

5 pounds beef bones

1 fennel head (stalks only; save the bulb for another use)

1 medium onion, coarsely chopped

6 medium carrots, scrubbed, coarsely chopped

1 tablespoon tomato paste

½ cup olive oil

1 head of garlic, cloves thinly sliced

1 bunch cilantro stems

4 bay leaves

1 teaspoon black peppercorns

1 teaspoon coriander seeds

18 cups of water

Preheat oven to 450°. Line a baking sheet with parchment paper. Roast bones for 30 minutes. Add the carrots and onion and roast for another 10 minutes. Spread tomato paste over vegetables and roast 5 minutes more. Let cool.

While the bones are roasting, heat oil in a small saucepan over medium heat. Cook garlic until golden, about 5 minutes. Stir occasionally so garlic browns evenly. Strain oil through a fine-mesh sieve into a bowl. Set garlic aside. Reserve oil for other uses such as salad dressing.

Transfer bones and vegetables to a large pot. Add enough cold water to completely cover bones. Water should rise about 2-4 inches above the bones. This will allow you to easily skim off impurities without touching the bones.

Add fennel stalks, cilantro stems, bay leaves, peppercorns, coriander seeds, and cooked garlic slices. Bring to a boil. Reduce heat to low and simmer for 3 hours. As the stock cooks, remove any foam that rises to the surface (these are impurities). Strain stock through a fine-mesh sieve. Press on the solids to get every last drop of liquid. Discard solids.

Let cool, then cover tightly with plastic wrap and chill in the fridge. Stock can be frozen for up to 3 months.

. . .

This is my personal spin on a recipe written by Camille Becerra that appeared on the Bon Appétit website. You can find the original recipe here. Enjoy!

Chocolate High Tea

Is there anything better than chocolate? Piles and piles of chocolate. Sounds like heaven to me.

There’s an incredible, no-holds-barred chocolate event every Sunday at a fancy hotel in Ho Chi Minh City. Picture a refined English tea but, instead of crustless cucumber finger sandwiches, everything is chocolate. Chocolate cake pops, cupcakes, mousse, macaron, truffles, tortes, bark, éclair, cakes in all shapes and sizes. You name it, they had it. It was chocolate gluttony at its finest. It was heaven.

My favorite pastry was, surprisingly, banana flavored. The ganache filling had an acidic zing to it, maybe from passion fruit. Crunchy red sugar lace crowned the top, and made it even more appealing. My second favorite was the buttery pastry cup filled with foie gras and topped with caramelized pineapple. The foie gras’s melt-in-your-mouth richness was perfectly balanced by the sweet-tart pineapple. Although chocolate was the star, this appetizer held its own.

I went back for not one, not two, but THREE rounds of pastries. If it’s possible to OD on sugar, I may have. In an effort to balance the sweetness overload I ordered a bunch of savory finger foods. Out came a platter filled with mini tuna tartar, a caprese sandwich, chicken sandwich, and a baby taco. If there’s one thing I like as much as chocolate, it’s tiny food. So cute!

In case eating your weight in chocolate and stuffing your face with refined, delectable pastries sounds like your ideal Sunday afternoon too, the “Chocolate Afternoon Tea” is served at the Café des Beaux-Arts in Saigon. Cheers! ☕️

Nothing like a little classical music to make you feel extra fancy, eh?

Jungle Fruit & Coconut Candy

The Mekong Delta is land of the coconuts. They’re everywhere. Coconuts hang from trees, coconuts lay piled by the ton in large, low-slung boats. Naturally, I ate a few coconuts.

On the first day, my tour group piled into a big rickety boat that served as our mode of transport for the weekend. Immediately, we were handed a huge coconut. “Ahh yess,” I thought as I sipped its sweet, fresh water. “This is the life.” Once the water was gone, our guide split open the coconuts to reveal sweet flesh inside. Soft, jelly-like, and easily scoopable, the flesh tasted like someone had filled the coconut with a delicious custard. That someone was Mother Nature, obvs.

Plus our guide carved a little spoon out of the coconut husk. Genius.

As we floated past lush green trees, that Guns N’ Roses song popped into my head where they sing “Welcome to the Jungle! Welcome to the Jungle let it bring you to your nanannananannaakneeeeskneeees.” Upon further googling I learned that last part is actually spelled “shun n-n-n-n-n-n-n-n knees, knees.” But my interpretation is more dynamic, no?

Living The Life amiright? Welcome to the jungle, indeed.

What do you do when life gives you coconuts? Make coconut candy, of course.

We visited a small factory that crafts delicious candy. They had a table full of samples so of course I had one (ok, two) of everything. Samples are my jam.

The top is sesame candy, the white sliver is candied coconut meat, middle two wrappers are coconut candy (chocolate and pandan-flavored), the little ball is candied tamarind, and the last one tasted like a caramel crisp. Yum!

I loved watching how they craft the candy too. After heating fresh coconut milk with sugar in a large pot, the liquid candy is poured into wooden slats. So there’s no need for cutting the goo into strips, because it’s already molded that way.

Isn’t it cool how the coconut candy oozes down the board?

Plus the wrapping is edible. Yup. You can just pop the whole thing in your mouth because it’s wrapped in rice paper.

In an effort to balance all of that candy, we moved on to a fruit tasting. Omg I loved this. Mostly because I love trying new things and also because I love fruit. Not in a crazy Fruitarian way à la Steve Jobs or Jesse Itzler, who prescribes an “only fruit before noon” diet. But I do love fruit, and this was amazingly fresh.

My favorite is rambutan, which I’d eaten in Hanoi. It’s the fruit that’s red, yellow, fuzzy, and kinda looks like it comes from another planet. With the texture of a grape and a sweeter flavor, they’re definitely one of the best fruits I tried in Vietnam. A relative of the rambutan is the longan. It’s the brown spherical fruit which, upon opening, also has a grape-like texture. Sort of slimy, but in a good way. Inside, there’s one large pit that you chew around and spit out.

This photo is from when I ate rambutan while cruising Ha Long Bay. See how the top is translucent, like a peeled green grape?

Peeled longan fruit also has a grape-like texture

longan fruit, not peeled

Chili salt brings out the natural sweetness of the fruit

As you can imagine, the pineapple was delicious. A quick dip in the chili salt amped up its flavor even more. It was sweet, salty, tart, spicy. I didn’t expect chili salt to be delicious. But you know how adding salt to baked goods brings out the sweetness even more? Same thing here. Salt makes the fruit taste sweeter, and the dried chilis make it even more refreshing. Just like all things salted caramel is a trend that’s here to stay, I think chili salt on fruit will remain part of my pantry too.

Oh and the bananas! To be honest, I’m not the biggest banana fan. I’ll eat them straight from the fridge and slightly green (gross, I know). Or I’ll purée them in a smoothie. Or banana bread! I mean who doesn’t like banana bread? But when they’ve gone spotty and smell pungent? Ehh I’ll pass. So imagine my surprise when I tasted one of these chubby baby bananas. They were so sweet and creamy it was like eating the best banana pudding custard. But natural, and with a peel. It reminded me that bananas at home taste one-sided because they are literally one variety.

Last, we tried water apple. I’d never heard of this before visiting Vietnam, and I was intrigued by the name. The exterior is waxy and shiny, like they’ve been painted. Inside, the texture is akin to apple; it’s crunchy and light. But it tastes nothing like apple. It’s quite bland, actually. Refreshing though. I imagine this makes an excellent thirst quencher on hot summer days.

Baby nanners 🍌

Water apple

And some sweet tea to wash it all down