Risotto met Elotes one fateful summer afternoon. A whirlwind romance ensued and this beautiful baby was born. They named it "Riselotes" as a tribute to their great love. You can have your own bundle of joy, too, because @sohlae just published the recipe and it's at the link in our bio.
Picture this: you're in the mood for ramen and you're faced with a decision. Do you want a bowl of tonkotsu, or is it more of a shoyu night? @shospaeth would advocate heading to @ramenshacknyc and getting a bowl of the iekei, which is essentially a combo of the two. Thick, creamy chicken-and-pork broth, flavored with soy sauce, with chewy thick noodles—and don't forget the shoulder chasu.
We love when @harlanturk comes at plays with us at SE HQ. Better still, when he comes and makes us delicious things like these butery clams with burst tomatoes and tarragon. You can make them, too! Link in bio.
Normal people bring little trinkets back from their trips—like a magnet, or a shot glass, or maybe a jar of local spices if you're feeling fancy. Not @dgritzer. He returned from Alaska with a bunch of frozen @alaskaseafood, like these giant halibut fillets he served alongside an impromptu corn salad. You know how to take it to the next level, Daniel.
One year ago today, @bravetart's James Beard Award-winning cookbook, Bravetart: Iconic American Desserts, was released into the wild. Her new honey semifreddo with almonds and cherries is not from that book, but you should make it today in celebration of her anyway. Link in bio.
Ultimate mid-week stress reliever: squishing and squashing tomatoes to form the base for @dgritzer's Creole-style red jambalaya with chicken, sausage, and shrimp. Good thinking, @tiffcooksalot. Inhale, exhaule, smash those tomatoes. #CookSerious
Our game plan for serving seafood all summer long: keep it simple and sustainable. These easy weeknight meals do both with delicious, wild @alaskaseafood. Read all about ‘em—and get the recipes—at the link in our bio.
Alright folks, hate to break it to you, but we're hitting that point in the summer where we need to start canning, bottling, and pickling that produce so that we can enjoy it during the cold, long winter. Luckily, @sohlae just published a brand new way to savor those tomatoes all year long: her sweet-briny-spicy roasted tomato and caper spread. Your November Toast will thank you. Live now on the homepage.
We’re all about repurposing leftovers, especially risotto. @cmaybee43 nailed it here, taking @sohlae’s corn risotto and transforming it into little breakfast cakes, served with a poached egg and some crispy bacon. Hand to heart, that corn risotto is a gift that keeps on giving. Want to try it yourself? Link in bio.
The definition of "aspirational cooking" may as well come with a photo of @kenjilopezalt's impromptu backyard pizzas next to it. Casual extra-crispy margherita alongside one topped with leftover green enchilada sauce, shishitos, onions, and tri-tip pastrami. Goals, as they say.
With a sweet-tart ribbon of raspberry, this eggless goat's-milk gelato is like pure berries and cream. The lovechild of @sohlae's farmers market groceries and @bravetart's improvisation, still live at the link in our bio.