Good morning. This week, on the very edge of Georgia's northeastern border, thousands of ankle-socked fans (sorry, patrons) will descend upon the continent's most exclusive country club to revel in—what I can only imagine to be—a culinary tradition unlike any other: The Masters.
Instead of elaborating further, allow me to present the inflation-proof menu present at men's professional golf's first major tournament of the year: |
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Six quarters brings me egg salad. Three bucks and I've got a bun teeming with pulled pork. A handful of nickels—nickels!—and everything's coming up pimento. These prices belong in a grandparent's tall tale—not assigned to critically-revered sandwiches at one of the year's biggest sporting events. Unfortunately, as I alluded to earlier, I've yet to enjoy any of these sandwiches first-hand (tickets to actual the tournament missed the affordability memo). While #moderntechnology allows you to order "Augusta National's timeless concession to your door," I don't want my first bite of a Masters Club preceded by an awkward struggle with cardboard and packing peanuts. Instead, I'll take matters into my own hands and recreate the Augusta staples at home, from scratch, using these recipes: Really good egg salad. Grant Melton's Deviled Egg Salad is a winner. So is this Japanese, 7-11-inspired version. Really any recipe will work—so long as you throw it on your preferred soft bread and then slice diagonally. Something with pimento. If I've got time (35 minutes), I'll make pimento from scratch following this recipe from Parker & Otis. Sorry, since I'll have time—it's 35 minutes—and because it's worth it, I'll make pimento from scratch following the aforementioned recipe from Parker & Otis.
Crispy pulled pork. This recipe from Cara Nicoletti is a community favorite. It's also a great way to get friends over. Actually, scratch this whole golf thing: Just make Cara's pulled pork sometime this spring—it's worth it. |
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There are two things I'd like to call out today.
1) Amanda launched a Substack. It's called Homeward—and it brings you behind the scenes on the Food52 founder's ongoing quest to design her ideal home. You can check it out here.
2) Nea made Swedish Dumle cookies on her show, What's For Fika? You can get the recipe for these sticky, sweet treats here.
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"Very easy recipe to prepare. Chicken was very moist and delicious. Will definitely make this again very soon," says community member Judy H, in regard to Ina Garten's crispy chicken with lemon orzo. We, along with everyone else whose made the dish (it maintains a perfect, five-star rating), concur. You can get the recipe 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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