Good morning. As I'm writing this, my entire kitchen's stuffed into four U-Haul crates. It's been this way for days. If moving out of our apartment goes smoothly (it won't) and unpacking our things happens promptly (no chance), then, by the time you're reading this, perhaps my cooking hiatus will have ended. However, for that to happen, I'll have to answer the following question: What does one first make when operating in an unfamiliar kitchen in their new home? The obvious answer is something straightforward, familiar, and consistently really good—like Amanda's Summer Weekend Pasta or Ina's Pasta alla Vecchia Bettola—to ensure the kitchen's christened with positivity. On the flip side, tackling something more technically demanding—like Ottolenghi's Lamb & Pistachio Patties With Sumac Yogurt Sauce—could stress-test the space, possibly unearthing faulty appliances or inefficiencies in the layout. Of course, the right answer is to make what I want (after all, I did just spend the last week a) moving and b) on an expensive and grossly underwhelming tour de takeout) and right now nothing sounds better than Ella Quittner's Braised Chicken Lettuce Wraps. |
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As an Armenian American who spent my childhood Sundays devouring platters of shish kebab at my grandparents' house, I identify as skewer-positive. Meaning, I'll eat anything off a stick. However, I do have skewer preferences—and this recipe for lamb skewers (arrosticini) is among the best. You can find it here. |
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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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