Oh We’re Cooking Through It!! (It=The Horror) - Vol. ??/2020
1. red lentils in the style of baked beans (with a fried egg), a recipe I’ve made for years ever since I was first entranced by the description “a bit of a Quebecois-lumberjack-in-Bollywood taste,” 2. lemon & fresh ricotta bucatini with basil and red pepper flakes, 3. pan-roasted asparagus soup with crusty bread, 4. you can’t see this from the picture but this is eggs scrambled in leftover oil from a jar of oil-packed tuna, on sliced challah, and I loved it, 5. butter beans in a sauce of actual butter, harissa, shallot, and lemon (and some wilting cilantro), 6. a laughably impossible to photograph pressed French sandwich that I still MUST share, because to riff on one of the instantly legendary lines of author Susan Orlean’s drunk Tweets last month: ok a pan bagnat rocks it totally, 7. Deb Perelman’s double coconut yogurt muffins, 8. the Desert Bird, a smoky-bitter-lush cocktail with mezcal, Campari, and pineapple
Recipes below –