Zucchini chips dipped in yogurt is so satisfying. It’s one of the great unifying dishes. It is quintessential Mediterranean: less than 3 ingredients, crispy but light and is often combined with a yogurt dipping sauce. What if it took the shape of the beloved onion ring?

This recipe is super straightforward and involves fun prep: carving a vegetable. Make it more fun by making it a social thing, a very Turkish hang: have a relative, friend or neighbor over to carve vegetables together.

I could not NOT include my favorite ingredient Nigella seed to coat the zucchini along flour and breadcrumbs. These tiny speckles are intense bursts of flavor and the most aromatic experience that transports me home in a bite.

Here is the recipe, the most fun I have had in a while with a dish. And shoutout to PlantPaper Towel for keeping these rings crissssspyyyyy.

Enjoy 25% your first order of a Plantpaper subscription :)

with code: DREAMDINNER25

CRISPY ZUCCHINI RINGS

Tools:

Plantpaper Towel (on a great subscription deal)

A vegetable carving tool for fun (I used a dessert spoon)

A deep frying pan/skillet. I love this Made In one.

Long tong,long tong!

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I am starting a new series where I share what I make on Sunday evenings when we are home. 2 weekends a month perhaps? I also occasionally will collapse after a raging weekend with kids and just order pizza.

Back in Brooklyn this weekend, I got edible flowers from the Farmers Market and I had to assemble a base for them. I don’t think lil flowers go well with cooked food so they went on a grilled peach+tomato+and mozzarella salad. Pause. Not Burrata.

I cannot believe I am saying this but I have had success growing some herbs and tomatoes in my little backyard. Strawberries were a bit of a fail because the squirrels are partial to them but I did get to enjoy a tiny one this summer before the whole plant gave in; and that was enough for me to think to myself yes in fact I am Gwyneth. Tomatoes however are thriving! (honorable mention: the lovely British Farmer at the Sunday Carroll Gardens Market who sold me this robust plant early summer. It feels like he did all the work.)

Right now I also have a beautiful little bed of herbs and potential zucchinis. I wonder if the zucchinis will come, but nevertheless the leaves have surfaced so yes I did grow the plant. This Sunday I plucked a few purple basil to throw on the tomatoes in the end- the joys of the spontaneity! (editor’s note: purple basil tastes a bit less pizza topping.)

I can’t help but mention I imported the seeds for the garden bed from Istanbul (via aircraft, in person, myself) so witnessing the budding leaves gives me (intense) pride.

The reason why I babble on this IS: you too can grow your own herbs by your window. Start with Thyme. Aforementioned Cozy British Farmer gave me such wisdom when he told me: “thyme likes to suffer, just take care of it when you remember” It’s true, I’ve treated my thyme so badly now I have too much of it. I am going to make bunches in ribbons and pass them to friends and pretend I’m just being me.

Before I go into breaking down this humble feast- I want to say thank you to a few+ of you who have mentioned to me in person that you enjoy my writing and recipes. Writing a substack feels a little like jotting some stuff on a piece of paper, and then crumbling it into a ball, and then putting it in a tennis ball thrower (what. is that. called?) and shooting it up to space and never seeing it again. But I suppose it lands in a few inboxes, and I am grateful for you reading along.

If you have last minute guests, this menu comes together less than an hour, but is not quite a 30 minute meal :)

XX

THE MENU

• Potatoes tossed in Mustard Dressing (I prefer not to call it a potato salad)

• Grilled Peach+Tomatoes+Mozzarella with a sprinkle of flowers and Purple Basil.

• Fillets of Grey Sole

• Homemade Popsicles

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If you’ve been here before you must now be familiar with Phyllo Dough, AND my obsession with it. I started using Phyllo dough out of curiosity to play and experiment with savory and sweet pies. You can use these sheets in many ways they are super practical: as a base, a rolled sweet dessert like baklava, a crispy crust over a crumble and a savory layered borek. I love that there isn’t really much room for error, any tear or rip just bakes into a crisp. And so my summer galettes became phyllo galettes. They take half the time. No rolling, just folding.

I do love an almond or semolina filling in a fruit tart which brings a Turkish and Greek flavor into the bite. For my strawberry galette, the semolina filling worked as a beautiful cushion for the cooked strawberries.

You can of course try this with stone fruit as well. I have used apricots and peaches and will be making one this week! Find your base recipe below.

Much love,

XX

Served with creme fraiche or ice cream, a heavenly bite.

INGREDIENTS:

• 8-10 cold phyllo sheets. Keep them in fridge until use.

• 2 Lbs of Strawberries. Sliced to your choice. I like to halve them only. I am more of a whole fruit person when it comes to fruit tarts.

• 1 cup melted butter/ cooled

• 1 egg yolk and 1tbs of heavy cream for Egg wash

• Apricot Jam

• Thyme for topping

• Powdered Sugar for Dusting

• Ice cream or Creme Fraiche

Semolina Custard:

• 1 cup of milk

• 2 TBS of Semolina Flour

• 1 Teaspoon of Cornstarch

• 1 egg yolk

• 2TBS of Powdered Sugar

• Pinch of Salt

TECHNIQUE:

• Preheat your oven to 350F

• Halve your Strawberries.

• Melt your butter and set aside.

• Start with the Semolina Custard:

Warm your milk, add the cornstarch, semolina and sugar and start stirring until it comes to a slow gentle boil and starts thickening. Keep stirring and add a mixture of milk into the egg yolk in a bowl (so the egg doesn’t cook) and then add this slowly into your milk mixture. Go back and forth tempering both into each other to get a silky smooth custard.

• Let’s assemble our tart! Start with one rectangular sheet and place it on a baking sheet with parchment paper. Place the sheet wide horizontally and brush with butter.

• The second sheet you will tilt about 30 Degrees right (around the clock) and place on top and brush with butter. It is almost like you are building a giant sunflower, tilting the sheets towards the right every time you add a new layer.

• Once you have all the sheets laid out, brush again with butter and add the thickened and cooled custard into the center to make about a 8”wide circle.

• Place your strawberries on the custard mixture.

• Now we fold: grab the layers together and begin closing the tart around the circle (how you would fold in a galette). Watching my video above will be helpful for this technique.

• Once you have rolled the edges in: brush the strawberries lightly with apricot jam and brush the crust with the egg wash.

• Bake in oven for 40 minutes.

• Top with thyme and dust with powdered sugar.

• Serve with Ice cream or Creme Fraiche. YUM

Enjoy

xx

Kaelen Haworth is the founder and creative director of Absolutely Fabrics, a store and studio in Toronto that showcases emerging designers alongside established houses. She has spent 15 years in the fashion industry, including building two brands during a decade in New York. Her background also includes editorial styling and creative consulting. She lives in Toronto with her husband, two sons, 2 cats and a dog named Bob. (Dream!)

I met Kaelen through my husband when they were sharing offices at the CFDA incubator. You can’t be funny if you’re not super smart- and she is both of those things. Her red carpet commentaries on Instagram make me laugh.out.loud. I also always agree with her choices? Does that make me smart and funny?

Her store Absolutely Fabrics has an eclectic selection of clothing and reminds me of the good old days when retail shopping was fun and life was not “ecom”. I cannot wait to visit her store in person and hopefully run into Drake somewhere in Toronto during that time as well…

Below Kaelen talks her Dream Dinner Guests featuring a mix of icons, authors, and photographers seated around the table for a classic feast.

Part I: The Guests

You’re hosting a dream dinner: 6–8 guests, dead or alive, no friends or family. Who’s at the table and why?

Haruki Murakami – I just finished reading Norwegian Wood and now I’m on his newest book. He has some explaining to do! I could make a table out of authors I want answers from, but I will reign it in. Jeff Bridges, because he seems like the kindest person on the planet and he’s still hot. He just seems like he’d keep the conversation going. John Candy – a Canadian legend and (I imagine) a hell of a good time in his heyday. Recho Omondi because we always have a good little gab when I run into her and I know she’s asking the tough questions at the table. Aretha Franklin because she’s the greatest, and if the food isn’t good, I know she brought her own pigs in a blanket. Bill Cunningham because he’d have great stories and was such a warm, humble man.

What’s the occasion? Does this dinner have a theme, or is the guest list its own explanation?

I’m not big on themes so I think I’d just let this one play out.

Part II: The Meal

What is on the menu and hat is the one dish you absolutely must serve at this dinner? Where does it come from - a memory, a place, a person?

Spaghetti and Meatballs. It must be unpretentious; I can’t stand fussy food. A little gem salad on the side and the best baguette you’ve ever had with French butter. Simple. Oh and Oysters, there must be oysters. With lemon only, I’m a purist. And they’re small, ideally from the east coast.

One thing that will never touch this table.

Foam of any kind. Anything freeze-dried. Fruit in salads.

What are you drinking, and is there a signature cocktail or bottle for the night?

We’re drinking Vespers. There is a red, but it’s a table wine of unknown origin.

And dessert?

This is happening in the summer, so it’s a cobbler of some kind. With vanilla ice cream. There is no through-line here at all.

Part III: The Atmosphere

Where is this dinner, and what does it feel like to walk in? Describe the setting.

I’m of two minds. In one scenario, it’s in Forlini’s (RIP). Classic Red sauce joint, half of the guests have their signed pictures on the wall. OR, we’re outside, on a stone patio next to a lake. There are no mosquitos, because this isn’t reality. It’s dusk and there is a warm breeze. There is a white table cloth that gets extremely dirty in both scenarios. There are no flowers on the table, just candles, food and drinks.

Three songs that will absolutely be on the playlist. (or three that are absolutely banned.)

On the list: Don’t give up by Groove Armada, Les Fleurs by Minnie Riperton, and Don’t come around here no more by Tom Petty. I might also throw in Let It All Work Out by Lil Wayne. I will not allow Brown Eyed Girl or We Are Family. Basically, it won’t be the beginning of a wedding DJ set.

Describe the table. Candles or no candles? Flowers? How are the dishes served? family style, plated, something more chaotic?

Candles. Unscented (of course). Tall tapers as well as tea lights. No flowers. The dishes are family style in mismatched bowls and serving trays. Our Vespers are served in proper, extremely cold martini glasses. The small kind.

Any favorite products to share: tableware, condiments, candles, linens? Link us to your picks.

I love Heath Ceramics for the tableware. Just organic enough without looking dated. I couldn’t care less about cutlery, however the steak knives should be Atelier Percival 9.47 Prestige. Maldon salt (smoked and regular) is allowed, as is pepper from a giant grinder. No other condiments. Wait – I will also allow a small bowl of Daphnis and Chloe Smoked Chili Flakes. Perfect on everything.

Is there a reading list for your guests? a book, a film, a song, an article, something to arrive having absorbed?

Everyone needs to read Infinite Jest. Can anyone actually hear Hal??

How does the night end?

Bill leaves first, Aretha follows. Everyone starts smoking John Candy’s cigarettes. The overhead lights come on at Forlini’s, or the neighbor tells us to be quiet at the lake. No one ate so much as to be uncomfortably full. We say we’ll do it again.

Fill in the blanks:

Do not talk about: Trump 

Best host gift: Mushrooms (the psylocybin kind)

Don’t be: Rude

Bring me: Homemade baked goods

Best flower: Ranunculus or giant orchids (white, no bright colors)

Worst flower: Tulip

Inexcusable guest behavior: Excessive Drunkenness  

The guest most likely to cause a scene: Aretha

Sooo chic Kaelen! Thank you. Fruit in salad is illegal!

XX

Last few weeks have been the “last few weeks” we are able to enjoy outdoor dining in our Brooklyn Yard before the mosquitos take over. I have been really enjoying cooking these meals with a bit of extra effort even though it’s just the four of us. I wonder if my kids will remember these nights one day…

Sunday meals are fun and spontaneous because I get to put together whatever I find that morning in the Carroll Gardens market. There was garlic scapes and lil zucchinis and the first showing of some good tomatoes.

THE MENU

• Tomato Fisherman’s Salad

• Sautéed Garlic Scapes topped with Garlic Butter Shrimp

• Spring Green Pasta this week with:Leeks Zucchini Dill and Feta

• Oven Roasted Buttery Chicken Thighs

• Watermelon

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This is a fun and easy recipe and is best enjoyed with good company. I would call this party food. Party Gazpacho! That’s why I went for a Margarita glass rim while serving. The combination of seasonal ripe tomatoes with watermelon creates a silky smooth texture and the red pepper and celery adds a kick. Acid reflux people, I am truly sorry.

INGREDIENTS:

• 3 medium tomatoes

• 3 cups of cut watermelon

• 1 red bell pepper chopped

• 1 cucumber (small)

• 2 stalks of celery

• 1 tbs of salt (and a touch to for the glass rims)

• 2 tbs of Olive Oil

• 1 lime

TECHNIQUE:

Slit an X on the bottom of your tomatoes with a knife. Add your tomatoes to boiling water for 30-60 seconds and then drop into an ice water bowl. This will make peeling the skins off super easy.

Add the chopped watermelon and tomatoes to a high speed blender. Blend.

Add on the chopped celery, cucumber, bell pepper and salt and oil and blend again.

Squeeze the juice of 1 lime to finish. Taste and adjust seasoning.

Serve in cold glasses with a salt rim.

Enjoy

xx

is a Queens based creative director and writer of Sparksnote here on Substack. I came across Molly’s page a few months ago and it is one of my favorites. I just love her daily notes of rare images ranging from examples of antique Stationary to the best Kitchen Interiors. I have a ton of her images saved. She is so creative and I highly recommend her page.

Below she takes us through her Dream Dinner featuring a group of zesty guests.

Part I: The Guests

You’re hosting a dream dinner: 6–8 guests, dead or alive, no friends or family. Who’s at the table and why?

I’m curating a group of people who are endlessly fascinating to me. I feel like each of them would be great for one-on-one conversation as well as larger group discussions. There are more subdued members and bigger personalities. There will be a little cattiness, but we could also go into something more thoughtful.

My guests are:

• Ciara Miller (Bravo’s Summer House, Model/Actress)

• Eleanor Roosevelt ( Activist and former First Lady of the United States)

• Fran Lebowitz (Author)

• John Waters (Filmmaker)

• Cole Escola (Comedian, Writer)

• Rama Duwaji (Artist, First Lady of New York)

• Jane Fonda (Activist and Actress)

What’s the occasion? Does this dinner have a theme, or is the guest list its own explanation?

The occasion is that it’s a beautiful summer day and our group chat just happens to realize we’re all in New York for the weekend.

The theme is: Let’s Gossip.

That can mean everything from being playful and talking a little shit to discussing how we take over the world.

Who sits next to whom, and why? Any guests you’re keeping apart?

The First Ladies would all sit clustered together: Cole (a la Mary Todd), Eleanor Roosevelt, and Rama. They could swap stories, give guidance, and discuss theabsurdity of politics and art. I’ve always loved Eleanor Roosevelt’s quote about parties:

“If you haven’;t got anything nice to say about anybody, come sit next to me.”

Ciara would sit next to Jane Fonda. Jane is so wise, and I’ve been endlessly fascinated by her life. Her love life is such a textured thing, and I think she could give some great advice on navigating Ciara’s current man troubles. Ciara is politically minded and active in advocacy work, so I think they would connect from that perspective as well.

I’d put Fran next to John Waters because I think they can be curmudgeons together. They’re longtime friends and would probably talk about their shared hatred of Trump, but also about the way elevator etiquette has really gone downhill.

I’d want to be smack in the middle, hoping to catch every amazing morsel of conversation.

Part II: The Meal

What is the one dish you absolutely must serve at this dinner? Where does it come from-a memory, a place, a person?

A Caprese salad with heirloom tomatoes.

The first summer I moved to New York, over fifteen years ago, my roommate’s uncle lived in the Village and was impossibly chic. I’m from a small town in Kansas and had never heard of a Caprese salad. When I ate one for the first time, I loved it, and I also loved how easy and elegant it was to assemble. Her uncle made it effortlessly while entertaining, and now I always serve it during a summer dinner party.

One thing that will never touch this table.

Paper plates or paper napkins.

What are you drinking, and is there a signature cocktail or bottle for the night?

We’re drinking margaritas because nothing feels more celebratory to me than that. We’ll switch over to Lambrusco during dinner.

And dessert?

I don’t think a summer dinner is complete without a berry cobbler. Ideally it’s made with blackberries and blueberries from the farmers market. Nothing clicks me into summer more than that.

Alice Waters’ version is my favorite. It’s so simple and lets the ingredients of summer shine.

Part III: The Atmosphere

Where is this dinner, and what does it feel like to walk in? Describe the setting.

The dinner is on a rooftop right near Central Park, where all you see outside is the lush greenery of the park surrounding you. It’s at someone’s apartment, very chic, with twinkly lights and comfortable outdoor seating because we’ll be there for a long time.

Three songs that will absolutely be on the playlist.

“You Don’t Own Me” Lesley Gore

“Baby” Donnie & Joe Emerson

“Having a Party” Sam Cooke

Playlist here.

Describe the table. Candles or no candles? Flowers? How are the dishes served—family style, plated, something more chaotic?

Small votive candles and wildflowers that are unfussy and petite enough not to block anyone’s view. The food is served family-style, where Cole has to ask Eleanor Roosevelt to pass the guacamole.

Any favorite products to share: tableware, condiments, candles, linens?

There isn’t a full tablecloth, just a table runner. Any linens should be from Tensira. I use my shallow, wide bowls every day and always reach for them when hosting a dinner party. There’s something comforting about them. There is always a good-quality pepper grinder and flaky salt available.

Is there a reading list for your guests? A book, a film, a song, an article—something to arrive having absorbed?

No agenda besides bringing one thing you’re currently annoyed about. It can be big or small, but that’s how we’ll start things off.

How does the night end?

The night ends with a joint, lots of giggling, and making prank calls.

Fill in the Blanks

Do not talk about: Nothing is off limits.

Best host gift: Something the host doesn’t have to do anything with. Flowers should never arrive without already being in a vase. A candle is always a great option, preferably a fancier one that the host might not buy for themselves. I love the Trudon Abd El Kader candle.

Don’t be: Too polite. We’re here to have fun and not hold back.

Bring me: Bread from your favorite local bakery.

Best flower: Zinnias, a summer staple.

Worst flower: Artificially dyed flowers of any type.

Inexcusable guest behavior: Not coming hungry.

The guest most likely to cause a scene: Fran.

I WISH I could be at this party! Thank you Molly :)
XX

Here is a messy recap of what I made last Sunday evening. My usual approach is to go roast heavy for the dishes and a salad on the side for an easier clean up.

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I love a stuffed pepper. Honestly I’ll take any stuffing- but I was craving a light ish summery take on a Pepper Dolma inspired by dishes I eat in Alaçati back home. During “Turkish Summer” green peppers and light Lor Cheese (similar to Ricotta) peak in consumption. So I got some Ricotta, and then somehow it dissappeared from my fridge. Literally no clue what happened so I ended up mixing Feta and some Kasar Cheese (Kaseri) with some Dill and black Pepper. The result was divine still.

We wrap these babies in parchment upriight in a oven proof dish so they retain moisture- last 5 ish minutes you can open up and broil for some crisp.

Drizzle with more Olive Oil to serve, warm or cold.

INGREDIENTS:

• 6 Anaheim Peppers '

• 4 oz hard Feta

• 2 oz Kasseri Cheese

• 1 fistful of Dill

• Salt+Black pepper

• Olive Oil

• Parchment Roasting Bags/Clear Roasting Bags

TECHNIQUE:

-Preheat your oven to 375 F.

-Start by cleaaning out your Peppers, cut the stem and pop the core out. Take out any seeds.

-Grate the Kasseri Cheese and Crumble the feta.

-Finely chop dill. Mix into cheese mixture. Add black pepper and taste. The Feta should provide substantial “saltines” but feel free to salt further.

-Stuff your peppers with cheese mix leaving 1 inch from top so they don’t explode. I mean if they explode that would still be fine I guess.

-Grab a deep round/square oven dish and place the paper inside. Start by lining your peppers upright (see video above). Tie on top, leaving some room inside for steam and bubbles.

-Cook in oven for 50 mins, open bag and broil for 5 mins.

Enjoy

xx

Jillian Vogel is the author of Chicken Scratch, a publication about the entertainment industry and parenthood, and she is currently producing the podcast Landlines with Allison Williams. She is a former development executive at Imagine Entertainment, and the co-producer of the feature film Fire Island (Hulu/Searchlight, 2021).

She is a Brooklyn Mom, and can be found on Rec League where she shares her creative takes on lifestyle must-haves. Her Rec League is KILLER.

I met Jillian recently through when Dolly helped me host a Börek making Workshop for Rec League. I love her wit and curiosity which comes across beautifully on Chicken Scratch and her Rec League page. My favorite characteristic in a person/new friend is “curiosity” and that is the first thing I noticed about Jillian.

Below she talks about her Dream Dinner which unfolds as part thriller part celebration.

Part I: The Guests

You’re hosting a dream dinner: 6–8 guests, dead or alive, no friends or family. Who’s at the table and why?

I am hosting a dream dinner and my guests are all alive. I am inviting Belle Burden author of Strangers, Caro Claire Burke author of Yesteryear, Katie Dippold, the creator of Widow’s Bay, Katie Aselton, filmmaker and star of the new movie Magic Hour, and my favorite podcast personality Kara Swisher.

What’s the occasion? Does this dinner have a theme, or is the guest list its own explanation?

The occasion is ‘My family has gone missing, so I am able to host a dinner party tonight.” The dinner is like a play and my guests are all helping write and direct it. This is why I’ve invited a lawyer to help craft my side of the story when the news of my family’s disappearance goes public, a novelist and a comedic writer, a filmmaker and a reporter who I can trust.

Who sits next to whom, and why? Any guests you’re keeping apart?

Belle > Katie A > Katie D > Kara > Caro > Myself > Belle

No reason, really, except that I like how full of range they all are. I’m just kind of weaving imagined tonal gradations a bit here.

Part II: The Meal

What is on the menu?

The family has been missing for approximately 9 hours, so I am serving apps and dinner confidently but dessert is a bit of a hodgepodge (still finding intentionality here, but lord knows I didn’t make a cake or attempt a pie.) It’s Saturday, so I can take the L to Union Square Greenmarket for supplies, but first, I’ll overshoot to Eataly at Madison Square Park to pick up fish (the mongers prestuff herbs and lemon in perfectly sized branzino that feed like 2 ppl each).

• SheWolf baguette & butter topped w/ alleppo and lemon zest

• ‘Babette’s Blinis Demidoff’ Buckwheat pancakes w/ caviar and sub labne for sour cream

• Braised butter beans w/ lemony breadcrumbs, smoked paprika and parsley

• Asparagus w/ 30 months Parmigiano Reggiano, roasted hazelnuts and mint

• Couscous w/ mile high herbs

• Eataly Branzino

What is the one dish you absolutely must serve at this dinner? Where does it come from - a memory, a place, a person?

The one dish I absolutely must serve at this dinner is sourdough bread from SheWolf. Sourdough is a top ten food for me. I don’t mind if people fill up on bread, actually I prefer it, I love it. Since my family only disappeared 9 hours ago, I cannot make it myself, but I would –if given 18 hours of prep– use the Jim Lahey no-knead method recipe. Bread on a dinner table is a 90s throw back, and now, when we eat out, I tend to pay the premium for whatever version of ‘breadbasket’ I can find on the menu.

One thing that will never touch this table.

The asparagus just isn’t vibing for me, if I’m being honest about the menu I just proposed, but it’s a mid-season veg choice, right? Like it’s not really summer produce season, and the spring stuff is already making me a little queasy to cook with. I don’t love that asparagus makes pee smell, that’s like such an awkward thing to leave a diner to experience later – but again, it’s a trade off (preparation-wise this dish is so fast, I’m just gonna chop it, blanch it and dress it.)

What are you drinking, and is there a signature cocktail or bottle for the night?

This is such a sweet question. I recently polled a group on my Rec League (plug!) and asked about hosting touches they love –a few of them suggested infused water pitchers, and some were very excited about punch bowls having a comeback. Personally, I’m not making a signature cocktail or punch because I don’t feel like a confident enough mixologist –plus without a consensus from this group as to what kind of alcohol we’re into these days, it could end up going to waste. I’m going to get two very cold bottles of Italian white wine and two very normal-temp California pinots from Graham Wine Co. **I will pray that guests byob if they have good or specific taste, no corkage fee here.

And dessert?

This is the hodgepodge, but I do excel at an impromptu dessert platter. I’m thinking I will forage in my pantry for dark chocolate covered cherries and dried coconut ‘smiles’. At Union Square Market, I probably picked up Lost Bread Co. shortbread cookies. I’ll put the kettle on/spread out like ten different tea bag options from Rishi & Harney with honey we brought back from Australia made in Tasmania (humble brag!) I’ll make everyone do espresso shots because by now it is past 9 p.m. and I personally don’t want to fall asleep at the table.

Part III: The Atmosphere

Where is this dinner, and what does it feel like to walk in? Describe the setting.

Oh wow, we are definitely at my house! I’m not going anywhere, these days, folks come to me. The house lights are dim but not blindingly so, more like warmy-orangey, and I lit a cherry-ish, woodsy-ish candle 25 minutes ago. We’re eating outside in our garden because in early June there aren’t any mosquitos back there (yet!)

Three songs that will absolutely be on the playlist. (or three that are absolutely banned.)

This Playlist is one I made when we lived in Los Angeles and threw a housewarming party that went from like four pm to midnight, so we had plenty of hours of music, mostly curated but neutral b-sides (promise we aren’t all getting 2000s pop songs stuck in our heads.)

Must play Songs:

- This Is How We Walk On The Moon, speakers Corner Quartet, Tirzah

- Harlem, Bill Withers

- Zombie, Fela Kuti

And decidedly *not* on the playlist:

- The 10 hrs of pink noise on my top ten Spotify rotation right now.

- Peppa Pig

Can you describe the table? Candles or no candles? Flowers? How are the dishes served? family style, plated, something more chaotic?

Candles, absolutely. So proud of this gigantic Zara Home candle on my kitchen counter, and all our tall, colorful beeswax candles scattered around.

Any favorite products to share? Tableware, condiments, candles, linens? Link us to your picks :)

I will happily disclose my favorites, always! This Mended tablecloth is a shockingly inexpensive option–sometimes prints like these will cost $200-300, and this option is a cool $98. If we’re eating on top of it/greasing it up/stains a plenty, then I don’t need it to cost $300. I like the floral print and levity for outdoor seating. If the weather turns and I’m dressing our dining table, I’m using an indigo linen tablecloth. I top that with a dyed runner made up of fabric swatches. Low bud vases for flowers I buy at a bodega on Conselyea Street (the man who supplies and makes the arrangements here is truly so talented)--and a few totem pillar candles, not too many because I don’t want to set the tablecloth on fire. One of my best tablesetting finds was remarkably on Wayfair(?!) A set of plates that remind my husband and me of summer, and if they break we know where to find them to re-up. At dessert the only things left on the table are a bud vase and a candle, no tablecloth.

Is there a reading recommendation for your guests? a book, a film, a song, an article, something to arrive having absorbed?

Nooo. Do people do that? Should I assign homework!?

(LOL)

How does the night end?

We solve the mystery of the disappearance of my family–they simply decided to go to Nana’s house so that I could have enough time to host a beautiful evening with these smart women who are full of rage and intrigue. I fall in love with them, they fall in love with me– and each other of course–and we all plan a trip to Portugal in the shoulder season.

Fill in the blanks:

Do not talk about: Politics, which I think would be a relief for Kara, honestly
Best host gift: Aw, I don’t need tchotchkes, so maybe just like a really positive vibe
Don’t be: Canceling last minute via text, I hate having to respond to texts mid-prep.
Bring me: your contacts for all things woo-woo
Best flower: combo of roses, carnations (seriously!), ranunculus.
Worst flower: baby’s breath unless its all just one clumpy bunch in a rustic vase, that’s a kinda cute look.

Jillian is so fun. Thank you Jillian :)

XX

The best part of being at home is cooking with my Dad. It feels quite different than cooking for my family. There’s less urgency, it feels hyper intentional but also very relaxed. I like to observe quietly (and drink my wine) as he goes through the steps. Years of this “observation” has built the foundation of my cooking today. The more you eat well, the better you cook. It’s ongoing. So going home and eating well feels like a gift.

Imam Bayildi is an Eggplant Dish which orginiated during the Ottoman Empire. Legend has it an Imam (the prayer leader) tasted this dish and fainted from delight. There are different iterations of this story- but this is my favorite one.

My husband Alex does not eat meat- so my Dad often makes this for him. It is served room temp and goes really well with white rice and yogurt. YUM.

INGREDIENTS

• 4-6 medium eggplants

• 4-5 yellow onions

• 4 tomatoes

• 2 bulbs of garlic

• 1 fistful of parsley

• 2 green peppers (Anaheim)

• 2 cups of water

• 2-3 tbs of Salt (you must taste!)

• 2 tbs of Sugar

• 3 cups of water

TECHNIQUE

Peel off stripes from the eggplant
Drizzle with OO and roast in a 390F oven for 30 mins
Meanwhile cut your onion in half then into rings
Add to a deep pan with olive oil to soften.
Add your salt, sugar parsley and tomato.
Cook for 20 minutes until soft and translucent.
Once eggplants are ready, slit them in half and stuff with your onion mixture. Top with some extra tomato pieces and the peppers in long strips. Pour over your water.
Return into oven for 30-40 minutes.

Lots of love

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Menemen is my favorite thing to eat back home, and to recreate here on weekends in Brooklyn. I have some copper pots i got at Eminonu in Istanbul (iykyk) but any deep pan would do. There’s a lot of different interpreations of this dish and here’s mine: I like using shallots (not scallions) I like using Anaheim Peppers in the US which is the most similar to our good old turkish “green pepper”- this week I couldn’t find that- So i used a regular chubby green pepper. It worked!

For me, feta is not optional. It’s a must. I like using a harder Greek Feta.

This past week I also hosted a really fun and intimate Börek workshop with Rec League at my kitchen. The fabulous helped me organize and I couldn’t have had a better time with the most special group of women. I do love teaching!

Rec League is a beautiful new app where you get to share the things you are into- it has the most genius interface. I love Rec League because I can be loose and silly and get a beautiful mood board and a visual map of where I’m at and what I’m drawn to! I will be sharing more recs and recipes on it in the coming weeks!

Scroll down for Menemen Recipe :)
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MENEMEN

INGREDIENTS:

(I am giving an estimation for eggs and peppers depending you want to serve 1 or 2 servings!)

4-6 Medium Cherry Tomatoes/ or 2 Large Tomatoes

1 large shallot

1-2 Anaheim Peppers

3-4 eggs

4 oz Feta

1-2 tbs of Butter

Drizzle of Olive oil

Parsley for Topping

TECHNIQUE

Chop your shallot thinly into circles.

Split your pepper in half, clear the seeds and first chop into 1” wide strips, then 1/4” pieces.

Cube your tomatoes.

Add a good amount of Olive oil into your pan. Add the butter and then the shallots and peppers. Cook for about 4-5 mins until they soften.

Add your tomatoes.

You want to stay close here to catch the perfect consistency of this tomato base. I like to keep this base runny. Give it about 10 mins and go from there.

Crack your eggs and stir fast. Top with the feta crumble and remove from heat once you have the desired consistency of a loose scramble.

I loooove adding parsley to this. Herb superieur.

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I was in my hometown Istanbul last week. (A lengthy food diary coming soon!) I visited my Aunt who is my all time icon and inspiration (for food AND mind body soul) and she made me a yogurt rubbed purslane salad. So simple.

It’s hard to find Purslane in the US. So don’t be mad at me if you think this recipe is of no use to you! I am hoping it might pop up in a grocer or farmer’s market near you wherever you are?? I often use French Mache as a substitute… sometimes I am able to score some at the Carroll Gardens Market. You can also try with Spinach or any leaf (that ain’t dainty) and let me know how it is!

I’m at odds as listing this as a “recipe”. You need a bunch of purslane, garlic, labne or strained yogurt (important your dairy is thick), Olive oil, salt.

Picking the leaves from the stems is another eat pray love moment you can share with a family member, a friend, or alone as you yearn for simpler times.

We dunk the leaves in cold water, dunk again and then rinse.

We put the garlic (1 or 2) through the garlic gadget (we love, sorry finely chopping wont do, needs to go through the grinder)

We add 2 heaping spoonfuls of strained yogurt

We drizzle olive oil and sprinkle salt.

Mix gently with your oversized spoon.

And enjoy the little photo diary below.

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This is the coziest dish for me. It proves that not only the ingredients but the shape and form of a recipe matters! Digging into this rice dome is so satisfying. And the pairing of chicken and rice is holy, just like caesar salad and fries. Below I break down my ratio for perfect Turkish Rice as well as my technique for crispy chicken skin on chicken thighs.

Enjoy

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What would you name this chicken rice dome? LMK!

TURKISH RICE WITH SEHRIYE

What is Sehriye? It’s thin 1/2-1” noodles that we throw into chicken “noodle” soup and rice in Turkey. You will have to dig for this in your local “middle eastern” grocery and perhaps a chic italian deli of imported goods might have it too.

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Nothing delights me more than playing with phyllo. I say play because it does not feel like cooking but rather being in a studio where you’re encouraged to make messy art but then you get to eat it. And it tastes amazing. Phyllo is so malleable and resilient at the same time. The tears and cracks often lend themselves to creating more di-men-sion.

You really mustn’t be precious + serious with phyllo- but rather silly + light using your hands. It will taste good, no matter what. (If you don’t forget to season it. And baste it right. )

Last week I cut up my roll of phyllo into ribbons and layered them with cheese and sautéed chard, though any greens will do…

This recipe is wordy because I am walking you through in detail. But it’s basically step and repeat after the first layer (with various fillings).

I hope you try this and have fun with it. A good activity with your kid, or your grandma.

Much love
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Yes I love an orange olive oil cake with almond flour. But have you tried using BUTTER instead for your favorite “olive oil” cake to add a different spin? And to top it with whipped cream? Because whipped cream: it really does go with anything and everything AND and adds sensational shop front value. The video for this recipe is coming soon but in the meantime I wanted to offer you a preview of the recipe. I also used a hand zester tool at the end for the orange on top (i know all zesting is done by hand) but this is not a grater: rather peels off pretty single orange peel strands. I did use a regular grater for the zest that goes IN the cake, however.

• INGREDIENTS
  
  2 whole oranges for Zest

• 1 cup of all purpose flour

• 1/2 cup of Almond Flour

• 2 teaspoons of baking powder

• 150g of room temp Butter (salted, obvi.)

• 1 cup of brown sugar

• 1/2 cup of Tahini ( I use Joyva it has a dense helva like flavor)

• 3 eggs

• 2 heaping tablespoons of Yogurt

• 1/2 cup of Heavy Cream for Whip Whip

• Sesame Seeds. Any variety.

TECHNIQUE

-Preheat your oven to 375F.

-Butter and flour a cake tin, the kind that pops open for release. I think my tin was too large. I should have used an 8” one for a higher cake but nevertheless I was happy.

-I use a hand mixer. I cannot deal with lugging my beloved unused Cuisinart mixer out of the cabinet. Hand mixer is fun and nostalgic!

-Start by mixing your butter into a soft whip by slowly implementing the brown sugar.

-Mixer on slow, add each egg one at a time.

-Mixer on slow, now pour in your tahini.

-Finely zest an orange into the mix. (a regular lil hand grater)

-Important: sift thy flour. It makes a difference! Sift the all purpose flour, then the almond flour and baking powder into a separate bowl and gently mix.

-Mixer on slow, slowly add the flour into the wet mixture.

-Lastly drop in 2 tablespoons of yogurt into the mixture. Pretend they are fluffed egg whites and handle with care. Gently and slowly fold in with a spoon.

-Pour the batter into the cake tin. I love doing this, i don’t know why. It is so satisfying.

-Bake for 40 mins.

-Let your cake baby cool for a bit (20-30 mins, help!!!) and then release from tin prison. Then whip your heavy cream with your hand mixer. Drop 2 large spoons on the center of the cake and spread outwards And add more as needed.

-Now bring out the hand zest tool and peel off single chic strands of orange peel on top.

-Lastly, sprinkle with sesame seeds.

-This cake is best refrigerated after the first few hours. I don’t know for how many days though since it is gone by day 2 over here.

Enjoy! X

sponsor me Joyva!

photo by Issey Koburi

Trinity Mouzon Wofford is the co-founder and CEO of the brand Golde, a brand of superfood essentials and delicious concoctions. I have huge admiration towards her. She started this brand almost ten years ago out of her 1 bedroom apartment in Brooklyn and today Golde is going super strong with a devoted fan base. Trinity’s beautiful cookbook Eating at Home comes out next week, and last month we chatted on her Dream Dinner and how she cooks and eats at home in Upstate New York. She is fun, intelligent and graceful.

MDO

Hi! It’s Melisa. Nice to meet you, Nice to meet you! So nice to chat with you today.

TMW

Likewise, are you in a cold place like me?

MDO

I’m in Brooklyn. Yeah, I’m in my little work room today. It’s so cold.

TMW

I’m sorry. I do always think I’ll handle the weather better but I’m always so cold.

MDO

Me too… Here we are. Congratulations on your cookbook coming out soon. I’m dying talk about the cookbook, but I want to ask you about a bunch of stuff and talk about your brand.

I love your brand and I believe you launched it out of your home, and it was during this pre influencer marketing era. I feel very nostalgic about that time, and obviously Golde has been very successful. I was just curious; do things feel different now?

TMW

Hmm. Different in the business or different in like the universe?

MDO

I guess, the universe in which the company exists and how that feels. Obviously, it must have been more intimate in the beginning. As you grow, things get better. But things get a little different as well. And then, time is passing, the world is evolving in terms of selling product, and the drive for consumption, demand, and delivery and so on.

TMW

Yeah. I mean, so we’re nine years in now on business, and when I first started it, it was me and my now husband Issey literally out of our apartment.

MDO

That is so lovely…

TMW

The reason why I wanted to have my own business was really, I wanted to do something creative. I wanted to do something together, and I wanted to sort of get out of this, cycle of getting up, getting out of the house, going to work, coming back home, cooking dinner, and then going to sleep and doing it all over again. It just didn’t make a whole lot of sense to me.

And so, the business felt like this opportunity to rethink the pacing and the priorities. And I had to really consider over that time, how those original values were living in play with the machine, so to speak, of growth and more and production and sort of where my interest for the brand continued beyond there.

MDO

Can you remind me of the first product? Was it the mask or the powder?

TMW

The masks were the second. The first thing we launched were the turmeric lattes. The reason why the brand was called Golde was because when we first started, we were completely focused on Turmeric.

MDO

Yes I shopped them quite a bit !

TMW

Then we did the masks, I think the following year.

MDO

It was like, before “wellness” was in Sephora.

TMW

Yeah, and then we were in Sephora, and we were in Target, and we were in all those retailers…

People were sort of banging down our door. I mean, when I started the business, my plan was can we make our rent. And you know, once you birth something out into the world, it has its own legs. And I think that the spirit of what was behind Golde was very attractive to big institutions, retailers and whatever. And the tricky thing for me was I sort of took all those opportunities as they came, because I had this sense of if you don’t capitalize on what you’ve got or if you’re in the zeitgeist, just go for it. But I think that there were probably places where I could have said no more.

MDO

I see. Without a doubt your strong intuition has brought you where you are now. Because the foundation and the message of the brand seems so solid and personal still.

TMW

Thank you. I mean, I think that things always write themselves in the end. We’ve sort of come back around to running the business as a family business. Smaller team, more focused on launching the right products, versus lots and lots and just running it at a pace that feels like it’s supportive of the values that we started with.

MDO

I love that circular journey and returning to the essence of “why and how”. What are those values for you today? And how do you want to put that out in the world?

MDO

There’s this glorified pedestal that the work gets put on. And I talked to someone recently, and she said something so brilliant. She said: You know, people always say your business is your baby, but it’s not your baby. Your business is a cash generating machine to support you and your family. And I was like, Whoa! That is not in line with the way that we talk about work right now. It seems almost like callous, but I realized if I could understand how the business supports me versus only how I support the business, then I can make a better business as well. It has been interesting to watch the unfolding.

MDO

Wow that is beautiful. The scale always weighs heavier on the side of “personal” and pouring “in” vs the other way. But the reverse speaks to me especially in this age box I’m in now…

Speaking of age somehow, I’m consuming gelatin now, and I got a whisk frother thing and then I saw your whisk on the website. It comes highly recommended, so I wanted to hear how it’s better.

TMW

Well, which one do you have now?

MDO

I have the what is it called? The Wire cutter one… Hmm. Aero.

TMW

AeroLatte. I think wire cutter put our super whisk in there at some point too. And we called it Super Whisk for a reason. It’s really double the strength.

MDO

I’ve noticed the double whisk!

TMW

It has a double frother, which gives more aeration, and the motor is really intense. You know, you must just fill your cup a little bit before you use it.

MDO

I’ve made that mistake. Milk all over the walls and my face. Are you making your matcha with it? What do you use it for?

TMW

I really use it for frothing milk. You can make Matcha with it too. It depends on what your preference is. It makes a great matcha. I still love a bamboo whisk. I like the ritual of it. But if I’m traveling, I just bring the super whisk and it does the whole thing.

photo by Dane Tashima

MDO

I want to move on to talk about your Dream Dinner. I am so excited to hear about the details.

So, Tell me, A dream dinner with 8-10 guests, dead or alive/no friends or family.

TMW

o Jim Carrey

o Caravaggio

o Gwyneth Paltrow

o Michael Philips

o Wendell Berry

o Jane Jacobs

o Noam Chomsky

o Krishnamurti

o Maurice Sendak

o James Baldwin.

MDO

Ok, wow. You’re blowing my mind. Let’s get into it.

TMW

Okay, should I go right ahead? First off is Jim Carrey because his whole spiritual awakening is my great object of fascination, and I can’t get enough of it.

MDO

I’m delighted he’s at dinner. I need to hear more about this “spiritual” moment. I know he looks a little different now. Face is plumper. I’m not mad at it, it’ just something I’ve noticed.

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I spent years adding pine nuts to pesto. Until one day I ran out and just threw some pistachios in there- my nut prefereé. It ended up being crunchier/coarser in texture and saltier in flavor. (do be careful with your parmesan, i can’t call it parmijan) Yes it’s divine to add to pasta with more greens like leeks, chard and spring peas. BUT, I love to spread it on toast, grate some drunken goat (i love that name ) on it and put it under a broiler for about 4 minutes. And then I like to add some thyme and red pepper. Maybe drizzle more oil on top? This week I am adding 2 random recs that I really really loved! You MUST read the recipe first :)

INGREDIENTS:

1 fistful of parsley (tis a measurement)

1 fistful of dill

1 large fist of Basil

3 cloves of smashed garlic (I often pre sauté but didn’t here)

Generous pours of Olive Oil (Refuse to use the word GLUG)

3/4-1 cup of grated Parmesan ( you decide)

1/2 cup or more of Pistachios

TECHNIQUE:

Stuff into a small food processor and blitz. I often do greens, garlic and oil first and then blitz again with parmesan and pistachios.

2 RECS:

1. One of the lovely glamorous shop ladies at Zitomer sold me this lip scrub and I love how it’s not super grainy and works not only to scrub but soften. Honestly didn’t love a product this much in a long time. The name speaks to me too obviously. Now I am ordering the lip balm too.

2. I was at the Nickey Kehoe store with my friend and picked up this DELIGHTFUL Book. It’s a story cookbook with beautiful illustrations. I cannot wait to read and cook with Ayla.

Love xx

I want to write about my all time favorite dessert this week. This is a polarizing one at home (why?!) as some people don’t love wobbly puddings with jelly like consistency. iiiii dooooo.

Before though, since if you are reading this AND I am highly influential (……) - I wanted to give a PSA regarding the Noma/Redzepi allegations that came out this week. I had recommended Nadine Levy Redzepi’s cookbook in my post last week. Well apparently everyone knew about it a long time. I did NOT: since I never was interested in Noma much. I prefer Nancy Silverton and Dan Barber from the Chef’s Table mix (ie food that is recognizable). So I did not know that Nadine Levy Redzepi was complicit in the toxic culture of her husband’s restaurant. I am not %100 clear on where she stands in all of this, I would want more facts tbh.

I was wondering today/I couldn’t help but wonder: does using her book now post-take down look/or feel like (we don’t care about how anything looks!) a vegan person wearing vintage fur? (or is it just all food consuming humans wearing vintage fur that is frolic appropriate/ Inappropriate to throw PETA blood at?) Just googled “can vegans wear vintage fur” and the debate is actually leather not fur. Is it ok? Anyhow, now you know how I feel if you were wondering how my publication(!) came out around the same time with that article. I feel weird about it all! And horrible for everyone who worked there.

Also how fascinating is this info that google AI pushed on me re: REMORSE:

“The term derives from the Latin remordere, meaning "to bite again" or "to torment," which signifies the feeling of guilt continuously "gnawing" at a person.”

Wow so real, guilt sure does gnaw gnaw on a person. I DIGRESS.

note: I hate the word “cancelled”

note: none of you bought the book.

Here’s my recipe this week. Muhallebi in a chic Coupe Glass. The coupe glass maximizes the joy of this experience.

There are hundreds of variations of Muhallebi at home. You can just make it plain and throw it in a bowl, refrigerate it then eat it. It’s soooo good. You can top it with chocolate ganache ( I will make this soon.) You can sandwich it in between kadayif or baklava layers (I will make this soon as well). Here I made a citrus variation. Zingggg. I remember as a young teen visiting a distant family member and my dear cousin had made muhallebi with a lemon jel layer on top. Not in individual cups but in a glass baking pan where you scoop and plate some for yourself. That connective experience of scooping this dessert out of a communal baking pan is also highly recommended. Are you still reading this? Thank you. When I write my book (I am saying when not if. Here I am convincing the universe it’s real so it happens.) Muhallebi and rice will have their own section.

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It’s hard for me to follow recipes word to word. That is mostly because of my culture, where recipes are passed by word of mouth/ home cooks are somehow born into this world knowing how to make a beloved cultural classic. Each home will have their own version of a soup, borek or meze. Each cook will pass along a little secret to tweak the dish which deviates it from others. Variations of the Ayse Kadin Bean Dish might just depend on how the runner bean is cut (diagonally) or left as is.

I read a cookbook as a book. I will pick one up and read on the counter while eating lunch to get some ideas or study techniques. I also love food memoirs- because food is memory, perhaps the most powerful anchor of time. I included my favorites here, old and new and a couple memoirs as well. If you do get your hands on them, please write to me with your favorites!

The order is in random, but I obviously have a hierarchy :)
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HOW TO EAT, Nigella Lawson: I of course had to start here. Since I’m pretty sure seeing Nigella eating a cheese toastie on TV made me want to record/share my cooking. My love of cooking shows goes way back into my childhood, and I loved watching Nigella make snacks for her kids or a cheeky late night snack for herself. This is a great book to pick up and “read” :it will set a strong foundation and give you basic ideas to start from. She is a fun and talented chef but first and foremost an incredible writer and her anecdotes are precious. I can go on and on about Nigella. I love how she is all about emphasizing the capital P pleasure in eating and just inspires to enjoy life and it’s delights.

DOWNTIME, Nadine Levy Redzepi: This is THE book I gift to friends. I was surprised how this book was about cozy, easy home recipes (contrary to her husband’s cooking) and the variety here covers dishes like easy pastas and the perfect roast chicken. (her roast chicken technique is the best) If you have never cooked and want to start, start with this book.

CHEZ PANISSE CAFE COOKBOOK, Alice Waters: My dear friend recently gifted this to me, I can’t believe I did not own this until now. I loved her memoir and often revisit it. This too is a book to read and study (not necessarily to cook from) to build a strong technique and food vocabulary… Alice Waters needs no intro. The reason I am drawn to her is the simplicity of her recipes and how she celebrates each ingredient. The less items the recipe calls for the more the intrigue.

CAFE CECILIA COOKBOOK, Max Rocha: London has the best restaurants and this one is so worth the visit. I love a restaurant that is titled “Cafe”: the food is usually better :)

THE FARM TABLE, Julius Roberts: I meaaaan, I want that life. I want to run in those fields with the chubby sheep! I want to cook in the green house (more so in David Beckham’s greenhouse but ok) I love how Julius too (Like Dame Alice) pushes simple recipes that focus on seasonal unfussy ingredients. A muddy carrot he plucked from his farm or lil fresh eggs with asparagus. He’s giving aspirational yes, but when it comes to new popular releases this one is no joke, it is so timeless, simple and represents what “British” cooking really is.

ALWAYS HOME, Fanny Singer: I really enjoyed Fanny’s memoir (She is Alice Waters’ Daughter) I love reminiscing about my childhood home, and memories centering childhood food. The food I ate growing up and the culture I absorbed from it is the reason why I love to share my cooking. I enjoyed reading about how Fanny was fed as a child and how it was much more than just “food”, it provided health, safety, community and culture.

THE KITCHEN BOOK, Terence Conran: A dreamy selection of Kitchens. Looking at beautiful things daily is important! I love looking taking a break within the day and flipping through the pages. A true treasure.

BLOOD, BONES AND BUTTER, Gabrielle Hamilton: You don’t have to care about food to read this amazing book by this boss bitch. It’s a fun ride chronicling her life up until opening the beloved Prune. I would say it sits next to Kitchen Confidential.

RIVER CAFE LONDON, 30 YEARS OF RECIPES, Ruthie Rogers, Rose Gray, Joseph Trivelli: This book is the dirtiest book in my kitchen. My most used. River Cafe is a full mind body soul experience for me. The food, the design and atmosphere: 10/10. The experience is like sitting at the Jetsons house and eating an ancient Italian recipe. I love that polarity! Color is transformative for me- on the plate and/or around me while eating. The book does an amazing job gathering this bold and vibrant “energy” of this space and its dishes onto the pages. It is simple and modern, but also familiar. Best tomato sauce recipe is by queen Ruth. Do me a favor and google her house too.

CARTER’S COOKBOOK, Carter Were: I love, adooore Carter’s world. Unfussy and beautiful recipes for you and your loved ones. My favorite is her Chocolate Banana Bread from her first book. Food is cultural but also personal, she speaks of both ties them together through her recipes. And the photographs are beautiful.

COMING TO MY SENSES, Alice Waters: Well I know we all want more material on Berkeley in the 70s, AND the conception of Chez Panisse. It’s just fascinating to see a woman pursue her purpose with true grit and honesty. I pick this book up again and again.

SEBZE, Özlem Warren, It’s hard to find a good Turkish recipe book! They don’t really exist. Back at home one might say: “why do you need a book? here is how you do it, and write that down! ”The recipe will often only list ingredients without measurements. That is sort of how I cook as well, and then have to reverse engineer the recipe and share the measurements. This is THE book I will recommend for Turkish Cooking. I love her versions of classic veg forward dishes and the selection here covers a lot my favorites. Really really good desserts….

THE TURKISH COOKBOOK, Phaidon: More like a chic encyclopedia/coffee table book. Beautiful to skim through and to get inspired.

TURKISH FLAVORS, Sevtap Yüce: I’ll be honest Sevtap Yüce’s books are so good that it’s often hard for me to look at as they make me terribly terribly homesick. She tells the whole story, for the five senses. You can hear the Aubergine sizzling, you can see the fishermen and smell the sea, taste the tomatoes, and feel the cobblestone under your feet.

ENTERTAINING, Martha Stewart: Last but not least. Can I even write about her? I am not worthy. This book gives me such fun ideas! Entertaining feels less formal these days, which is fun, but I do miss those days when my Mom would fuss over a shrimp cocktail.

Lots of love to everyone.

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