The end of my newsletter usually has a small version of spice rack, a weekly roundup of stuff I’ve been cooking, reading, listening to, etc. I want to keep this addendum to the newsletter brief so it’s not overwhelming for you or me, which is why I’m adding a monthly roundup of recipes, eats, reads, listens, and honestly, just anything that meant anything to me that month.
Every edition of spice rack will end with a section called “extra spice,” which is just a little tidbit that doesn’t fit into the usual categories and gives me some space to do exactly that…add a little extra spice. Maybe a tip or a story or a quote or an outfit or a grocery store find or a cookbook. It’ll be fun.
to read
The controversial Bloomberg piece on plant-based meat and Oy Vey It’s Kay linked differing perspectives on it
At the Movies, Bagels, Onions and a Side Dish of Nothing. What Everything Everywhere All At Once and Knives Out: Glass Onion have in common
Senators quoting Taylor Swift at the Ticketmaster hearing cracked me up
Endangered foods: why our diet is narrower than ever and seven foods at risk
On the infamous LA institution, Erewhon – on PALATE CLEANSE
Ugh I love my gas stove but Why gas stoves actually matter on HEATED
to listen
Has the wellness industrial complex gone too far? Maya Feller for mindbodygreen
The Boom and Bust of Meat Alternatives on The Sporkful
Sundance movies! On Pop Culture Happy Hour
Fine Dining Isn’t Fine on Today, Explained
The End of the Calorie on Gastropod
A series on alcohol on Healthier Together
Are Newsletters the New Magazines? Farrah Storr on Ctrl Alt Delete
Sophia Roe on the changing food world for Goop. I know, I know, it’s Goop, but I love her work.
I started listening to Bad Bunny a lot and it’s because of this episode by Code Switch
Albums: SZA’s SOS and Beyonce’s Renaissance
to cook
methi matar malai People have asked if this can be made with palak (spinach) instead of methi, but then it would be palak matar malai. Not the same! Methi (fenugreek) is a pungent, delicate green that transforms the flavor profile of this dish. The recipe and the video.
pindi chole When I think of my favorite way to eat my favorite food, this is what I think of. I watched my mom make this in December and my jaw dropped at the number of spices in this—in a good way, of course. Instead of onions and garlic, it’s only ginger, green chilis, and spices. The recipe and the video.
rajma What I think of when I think about beans. So nostalgic and so comforting, especially with rice. The recipe and the video.
hunan tofu in hot sauce Based on the fish fillet in hot sauce from a local Chinese restaurant that closed down a decade ago. Inspired by Hunan cuisine and full of red chilis, bok choy, leeks, and enoki mushrooms. It’s my family’s desperate panting meal, if you know what I mean. The recipe and the video.
cauliflower alfredo pasta I try to avoid making pasta in college because I’m afraid I’ll get bored, so when the creamy pasta craving hits, it HITS. I had some Trader Joes’ cauliflower rice sitting around, so it was easy to let it soften and blitz into this creamy, indulgent sauce. The recipe. (Plus throwback to my photography era.)
extra spice: ins and outs
Everyone was all about these lists early this year and I wrote one in my journal. Obviously I’ll continue to drink iced lattes and watch Netflix, but like, maybe less often than the alternative. And obviously I don’t know anything and these are mostly personal. If you have any strong opinions about this list, you already know I’d love to hear them ;)
Ahh I loove this, my reading and listening lists on the notes app is getting long but I’m happy about it 😮💨 also the ins and outs yesssss to congeeeeee oh my days and mushroom burger 🍄🌸🌸