What I've been cooking in a year of lockdown + an interview roundup
What I've been cooking in a year of lockdown + an interview roundup
Issue 10: I've sent ten of these newsletters, can I get a prize or something?
Why hello there! Welcome to on hand! If you’ve landed here and somehow aren’t subscribed, I got you:
Hi hello!
This here newsletter has been sending for ten whole weeks! Thats 2 more issues than there are episodes in season 1 of Bridgerton (a show I do not watch) but two less issues than a dozen of New York City’s finest bagels (literally anywhere here is better than California, despite what The Times says). Either way, I am pretty impressed with myself.
To everyone that reads these each week, thank you for reading! It means a lot that someone is reading this little side project of mine. If you’ve enjoyed on hand, would you share it with a few friends that might like it?
Over the last few weeks, I’ve shared a handful of interviews with a whole range of humans. In case you missed any of them, here’s the full rundown:
Kim Pham, co-founder of Omsom, on building a business, starting an Asian food brand targeted at fellow Asian-Americans, and reclaiming the “ethnic” food aisle.
Frankie Gaw, founder of Little Fat Boy, on his design-led approach to recipe development, branding, and his process.
Ellie Zitsman, Head of Research and Development at Van Leeuwen Ice Cream, on recipe development, social media’s role in ice cream flavors, and some of her crazy ideas.
Elizabeth McCall, Assistant Master Distiller at Woodford Reserve, on her job, the bourbon world, and why it’s important that she’s a woman in this position.
David Cope, winemaker and owner of Publik Wine Bar, on winemaking, natural wine, and the growth of the wine industry in South Africa.
André Hueston Mack, Sommelier and Winemaker, on running a business during a pandemic, why he left Per Se to strike out on his own, being Black in the wine industry, and how the wine industry can be more inclusive.
Leann Darland and Tara Hankinson, co-founders of Talea Beer Co, on pushing the boundaries of what the craft beer industry can be and making beer everyone can love.
Sierra Tishgart, co-founder of Great Jones, on how she got into the cooking business, how her brands fits into the cookware landscape, and what she cooks at home.
Grab yourself a coffee and settle in to catch up on newsletters you missed.
Other things ~
We’re nearing a year of lockdown which is insane because it feels like it’s been 100 years but also no time at all. In the first few weeks of lockdown in 2020, some friends and I virtually baked together and we made Alison Roman’s Lemony Turmeric Tea Cake and it was delightful. The first time I made it, I ate the whole thing in about 36 hours.
Also in the early weeks of lockdown last year, I came a across an Instagram post from Helen Rosner where she sung the praises of roasted chicken on top of cabbage. I took her idea and riffed on it a bit to make a slightly Middle Eastern-inspired version. I made a rub with harissa (I like this one from NY Shuk), olive oil, tons of garlic, lemon, salt, and pepper. I rubbed it on a spatchcocked chicken, placed it on top of a quartered cabbage, and roasted it in a cast iron pan in a hot oven. I *think* the oven was about 400 and I roasted the chicken until it reached a temp of 160-162 before I took it out to rest and come up to 165.
Starting our second year of the pandemic brings up all kinds of feelings but you know what else this time of year means - IT’S (ALMOST) RAMP SEASON BABY. If you live in certain parts of the US, you know that the arrival of spring also means the arrival of ramps. It’s pretty silly how excited people get for wild garlic, but you know what, it tastes great and it’s something I look forward to every year. To celebrate, I make this chicken and it’s SO GOOD. If you can get ramps, I highly suggest you make it, if not, it’s probably great with a ton of garlic.