Good morning. We've officially entered holiday party season—the year's most consistent two-week stretch for enjoying martinis in the comfort of somebody's home. On Saturday, that home will be mine. Here's how I'm preparing for the gaggle of sweater-clad clowns (read: my close, personal friends) descending upon my apartment in six days' time.
One Really Big Martini. Specifically this John deBary meal-prepper martini which serves 12 and lasts for days (if not weeks) in the freezer. I'll also prep a batch of Erika Kotite's margaritas because they're a) good and b) liable to make any party more enjoyable.
Potatoes & Shellfish. Ruffles and a few dozen oysters could work. So would these lime-butter mussels and a few bags of frozen fries. But, this time I'm going with two recipes I've tried—and devoured—recently: César's shrimp cocktail trio and Nea's mini hasselback potatoes.
Large Format Coffee. Made in this French press, served in a few of my favorite mugs, then topped with whipped cream and whatever whiskey I've got lying around. What I'm trying to say—for what might be the fifth consecutive newsletter—is that I am once again making the Dead Rabbit's Irish coffee. |
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You can't make good food unless you're properly set up—and the Five Two Ultimate Apron makes the latter much easier. Beyond protecting your clothes and body from the inevitable oil splatter, the apron's built-in pot holders ensure you're always ready to grab something hot—which, in a kitchen, happens all the time. Also, it looks cool, which is scientifically proven (I'm still fact-checking that) to help you cook better. |
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It's been two weeks since this newsletter last went out. Here's some of the best stuff we've released during that time:
1. César's Puerto Rican Holiday Special. The food—like this pernil—rocks. And the video's vibe is just effortlessly comforting. Or as one YouTube commenter put it: "Like cooking with a family member. So relaxed."
2. A Conversational Guide To Ham. One of the more fun articles I've written this year. The title is—without question—strange, but that's fitting because the article is…also strange.
3. Noah's Fig Tarte Tatin. Simply put: A beautiful recipe that tastes even better than it looks. You can check it out here.
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Twelve months ago, our team declared Southern Comfort their favorite store-bought eggnog. This year, I'm getting us back to our cooking roots and using this section to highlight—what I believe to be—the best eggnog recipe on our site: Erik Lombardo's Eggnog. |
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That's a wrap for this week! See you next Sunday for more chatter about what's happening at Food52 HQ. —Paul, Editor |
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