A Quick Question...

Would you be interested in a recipe writing workshop? Plus a few favorite bites.

Hi everyone,

I’ve had a little hiccup with this week’s recipe, which will be arriving a few days later than usual. I’ll give you a hint. The “recipe” in question (more of a technique I want to highlight) was the source of an unpleasant smell permeating my apartment, which we finally identified yesterday afternoon. Look for that (the corrected version without the unpleasant smell) in your inboxes on Tuesday next week.

In the meantime, I recently led a recipe writing workshop as part of an event with the New York Public Library, and I so enjoyed it. I didn’t know if attendees were aspiring authors, or just looking to formalize recipes for their households, or more generally were curious about how the cookbook sausage gets made. So I structured it less around technical details and more around doing close reads together of a smattering of different recipes, to develop an appreciation for the various decisions and details that go into the process.

Is this something you would be interested in? I know that many of you subscribe for the cooking rather than the writing, but I also know that many of you are extremely skilled cooks and cookbook aficionados (and would have interesting opinions and insights I’d love to hear). So to determine whether or not I schedule such a workshop, could you answer the following survey?

A few bites until Tuesday…

• I had the pleasure of speaking with

  Zoë François
  in her recent newsletter (related: right now is an excellent time to create a sourdough starter)

• I recently picked up some pre-cooked frozen grains from Trader Joe’s — I’d never bought them before because, well, I just don’t think cooking rice is so hard. But wow, what a convenient freezer item! Perfect for a quick lunch of fried rice one day when I didn’t have any other cooked grains hanging around. A game changer.

• If you’re an

  Amy Chaplin
  fan as I am, you’ll love this interview she did with
  Brian Levy
  upon the 10-year anniversary of her first book, At Home in the Whole Foods Kitchen.

• And for the tempeh fans, two recent contributions in addition to last week’s springy glazed tempeh: this ginger-tempeh kale salad from Ali Slagle, and this tempeh black bean taco filling from Christina Chaey.

Sorry again for this week’s recipe delay — I’ll see you on Tuesday!

Lukas