This sounds delicious! I like both the simplicity of Alice Waters approach to food and the creative approach that is David Changs. There is a time and place for both :) I think I prefer simplicity, as it’s more accessible and efficient, at least when cooking at home. The future of food... Is it on Tiktok I wonder? It seems too trendy for anything to “stick” but I don’t know! I think personally I’m hoping that future of food shifts in the direction of more real, less “convenience”? I hope it shifts in a way that can focus on and support small farmers that value healthy soil, and eating and dining with more awareness and connection.
This recipe sounds like the perfect lunch, and really simple to make. We have a rice cooker and almost always have hot rice going in there. I’ll have to try it 😊
This might be my favorite preceding essay to one of your recipes yet. I lean quiet, especially in the summer when food tastes so achingly good on its own that it’s almost a sin to mess with a good thing. Maybe that’s why Alice Waters is Alice Waters. Her backyard has a Garden of Eden growing season. But come to think of it, for me anyway, anything roasted simply in a properly hot oven (even if you don’t live in CA) in the winter and fall does the trick just fine too.
Ahhh, Tara, thank you! I can't promise every week will be this good, but sometimes, the inspiration strikes! I like both quiet food and loud food when done well. It's easier for me to cook good-quality quiet food at home, for the most part though.
I love this essay as well -- I think it felt revolutionary when American cooking moved from a focus on technique (Julia Childs) to a focus on ingredients (Alice Waters). That was a philosophical and generational change like the one that happened, again, with Chang's generation ("do something with your food") and, I think, is still going on.
I wonder what will the next generation of cooks/chefs/cookbook writers bring that turns things upside down once again?
Thank you so much Debbie! That's a really good question. "Do something with your food" is definitely still happening. When I look at what interests my daughter, who is a tween, it's a lot of playing around with "junk" food and incorporating it into recipes. Sometimes, it feels more stunt-y than anything David Chang's ever did. I'm curious to see as "the kids" on Tik Tok grow up, how their food matures. :)
This sounds delicious! I like both the simplicity of Alice Waters approach to food and the creative approach that is David Changs. There is a time and place for both :) I think I prefer simplicity, as it’s more accessible and efficient, at least when cooking at home. The future of food... Is it on Tiktok I wonder? It seems too trendy for anything to “stick” but I don’t know! I think personally I’m hoping that future of food shifts in the direction of more real, less “convenience”? I hope it shifts in a way that can focus on and support small farmers that value healthy soil, and eating and dining with more awareness and connection.
This recipe sounds like the perfect lunch, and really simple to make. We have a rice cooker and almost always have hot rice going in there. I’ll have to try it 😊
This might be my favorite preceding essay to one of your recipes yet. I lean quiet, especially in the summer when food tastes so achingly good on its own that it’s almost a sin to mess with a good thing. Maybe that’s why Alice Waters is Alice Waters. Her backyard has a Garden of Eden growing season. But come to think of it, for me anyway, anything roasted simply in a properly hot oven (even if you don’t live in CA) in the winter and fall does the trick just fine too.
Wonderful recipe! I’ll try your daughter’s trick.
Ahhh, Tara, thank you! I can't promise every week will be this good, but sometimes, the inspiration strikes! I like both quiet food and loud food when done well. It's easier for me to cook good-quality quiet food at home, for the most part though.
I love this essay as well -- I think it felt revolutionary when American cooking moved from a focus on technique (Julia Childs) to a focus on ingredients (Alice Waters). That was a philosophical and generational change like the one that happened, again, with Chang's generation ("do something with your food") and, I think, is still going on.
I wonder what will the next generation of cooks/chefs/cookbook writers bring that turns things upside down once again?
Thank you so much Debbie! That's a really good question. "Do something with your food" is definitely still happening. When I look at what interests my daughter, who is a tween, it's a lot of playing around with "junk" food and incorporating it into recipes. Sometimes, it feels more stunt-y than anything David Chang's ever did. I'm curious to see as "the kids" on Tik Tok grow up, how their food matures. :)
So right! Me too!