I dunno, there’s something so satisfying about a fresh made baked good in the morning. I’m not preferential to any, to be honest, give me buttery, sugary, warm dough and I’m happy. Recently I’ve been seeing a recipe for Ritz-Carlton’s Blueberry Muffins, which was shared to The Times by way of Marian Burros in a 1985. I love that the recipe is super straightforward, and prep is simple, and results seem to be delicious. However, The Times also made a video comparing the Ritz’s recipe with that of Jordan Marsh’s recipe to see which they preferred. The big difference between each recipe is ultimately the amount of sugar added, so it depends on your sweet tooth.
The Fox is Black
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The folks at A24 are always releasing the coolest stuff. One of their newest ideas is Scrounging: A Cookbook, which takes the foods from 54 films and turns them into recipes you can make at home. Included are The Breakfast Club‘s Pixy Stix sandwich, The Apartment‘s tennis racket spaghetti, The Martian‘s baked potato with Vicodin, Home Alone‘s 12-scoop ice cream sundae, Kramer vs. Kramer‘s divorced dad french toast, and many more.
There’s also a foreword from Matty Matheson, a man who knows a few things about cooking amazing meals, and the photos in the cookbook are from the ever-amazing duo of Wade & Leta, which turned out so great.
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Eggs, I suppose, can be divisive. There are many factors involved, such as your palette and the way the eggs are prepared, that can influence whether or not you love ’em or hate ’em. I am a big fan of eggs, and I’m a big fan of Bell’s, a small French restaurant in the quaint town of Los Alamos. It’s honestly one of my top 5 favorite places to eat in the world, as it’s charming, the staff is thoughtful, and the food is delectable.
When I saw that Bell’s chef Daisy Ryan had shared her recipe for Egg Salad Sandwiches with the Wall Street Journal, I was instantly curious. As with most things, simplicity rules, though her recipe has an interesting twist: a homemade tomato jam. I’m sure it brings a kick of umami that adds even more depth to the dish, and honestly, I can’t wait to try this for myself.
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Totally obsessed with Ukrainian pastry artist Alina Prokopenko and her pastry cigarettes. The ashtray is made of a chocolate tarte with lemon and black sesame, and the cigarettes are meringue and muscovado sugar, which gives them a smoky flavor. It’s so “wrong” that’s it’s quite brilliant. If you’re in Paris, stop by Mātēr and try this for yourself.
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My TikTok lately has been nothing but people visiting Folderol, an ice cream parlor that’s been combined with a wine bar. Couple Jess Yang and Robert Compagnon opened the spot back in December 2020, and they serve a fantastic array of flavors like spicy watermelon, rhubarb sugar tart, sesame brownie, hibiscus nectarine, fig shortcake, and many more. And if you’re not craving something cold, then snag a glass of wine, drink on the street, and make some new friends.