Greetings from Atlanta, where school has been in session for a month now. We are fully immersed in the routine of packing lunches, working diligently, and trying our best to overlook the recent courthouse antics that have captured everyone’s attention in Georgia.
Additionally, we are still mourning the loss of our peach season. A hard and poorly timed freeze resulted in the devastation of nearly 95% of the peach crop. As a proud Georgian, I often engage in debates with friends from New Jersey, California, and Colorado, all regions where I have either resided or visited frequently. While I acknowledge that their peaches are excellent, I must assert that we Georgians have a collection of 40 commercial peach varieties. Each one ripens under the scorching Southern sun, yielding a deep and sweet flavor that fills my kitchen counter every summer. Usually.
Despite the scarcity and elevated cost of the peaches I managed to acquire, I cherished them dearly, although they fell short in terms of sweetness and ripeness. Thankfully, Ligaya Mishan, an outstanding columnist for The New York Times Magazine, came to my rescue with a remarkable recipe for grilling these peaches. By brushing them with a touch of olive oil and exposing them to heat, their flesh transforms into a soft and sugary base, perfect for a dollop of cream, a sprinkle of blueberries, and a generous dusting of dukkah, a spicy and seedy secret ingredient that every kitchen should stock.
Moving on to Tuesday, our household embraces the tradition of Taco Tuesday. Moreover, we are avid fans of the delightful bo ssam. Alexa Weibel’s recipe for kimchi chicken lettuce wraps combines these two favorites into a sensational fusion dish. The best part? You probably have all the necessary ingredients already on hand. After a couple of attempts, I was able to perfect the ideal balance between heat and sweetness for my loved ones, and I wholeheartedly recommend this recipe with a resounding 10 out of 10.
When Wednesday arrives, one of my close friends, Eric Kim, enlightens us on the merits of using vodka in pasta sauce. Not only does it help evenly disperse the fat, resulting in a glossy and emulsified texture, but it also enhances the dish’s overall quality. Armed with this knowledge, I encourage you to prepare the enticing beans and greens alla vodka. This dish exceeds expectations and gains even more flavor when left to mature in the refrigerator, effectively solving the Thursday school lunch predicament.
Finally, Friday brings us to the end of yet another week. Congratulations! Let’s celebrate with what I suggest we call “étouffriday.” For this occasion, I propose we indulge in the delectable vegan mushroom étouffée recipe crafted by Jenné Claiborne, featured in her notable 2018 cookbook, “Sweet Potato Soul.” This adaptation substitutes seafood with mushrooms, and a dash of dulce or another dried seaweed adds a delightful umami kick. If you prefer a thicker gravy, consider reducing the amount of liquid slightly.
Remember, there are thousands more incredible recipes available on New York Times Cooking. Our devoted team puts in an immense amount of effort, from gathering and testing recipes to crafting engaging content. It truly is a labor of love. In the words of Elizabeth Taylor in “Cat on a Hot Tin Roof,” “That costs money!” Therefore, we kindly ask you to consider subscribing today. Your support is greatly appreciated.
It has been a pleasure sharing these culinary delights. Sam has returned with fascinating tales to tell, while I must resume reporting on all the latest food news that’s worthy of print.
Let’s cherish the memories we’ve made and remain steadfast until the next vacation. Farewell for now!
Denial of responsibility! VigourTimes is an automatic aggregator of Global media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, and all materials to their authors. For any complaint, please reach us at – [email protected]. We will take necessary action within 24 hours.
