Taste Buds by Chelsea Portner

Taste Buds â&#x20AC;&#x201D; no.01

If there is one thing that Tiffany Moran loves more than anything else, it is choosing, crafting and consuming amazing food. So what better way to celebrate your birthday than by sharing food with friends. Chosen with love, we’ve collected all our favorite recipes in this book. You’ll always have a little piece of us nearby—everyone is just a few ingredients away.

h a p p y birthday

Flip this book open when you need some inspiration, when you’re bored, when you’ve had too much wine at happy hour, when you’re lonely, when the world feels too big. Fill your life, mouth, and fridge with all the recipes from the best people in your life. Let’s dig in.

TABLE OF CONTENTS

The Big Batch Chili

Cinnamon Iced Coffee

Amazing Peanut Butter Cookies

Bonnie’s Veggie Lasagna

Mushroom Ginger Steel-Cut Oat Congee

Cuban-Style Crispy Chicken

Very Carby, Dairy-Free Mac n’ Cheese

21 Earl Grey Yogurt Cake 23

Zucchini Bread

Gone Like the Wind Banana Bread

Grapefruit Spritz

Fusilli Alla Vodka with Basil and Parm

Barbara Cahlon’s Garlic Salt Steak Rub

32 Nunny’s Egg Pastina 37

Arepas de Chocolo

TABLE OF CONTENTS

Moscow Mule

Patacones, Baby!

Shakshuka

Crunchwrap Supreme

Singapore Noodles

Aperol Spritz

Pierogis

Pollo alla Milanese e Zucchini

$250 Neiman Marcus Cookies

Tiramisu

Beef Rendang

Vegan Salted Caramel Ice Cream

Cambodian Summer Rolls

Trout Almondine & The Newton

Cookies for Santa

The Big Batch Chili 06

4 lbs ground chicken 4 chopped onions 3 diced bell peppers 2 diced garlic cloves

YOU BY:

LOVINGLY

SIMMERED FOR

ALEX DORN

4 cans of tomato sauce

1. Cook 4 lbs ground chicken meat in a skillet until lightly browned 2. Place meat in a 6-quart slow cooker; stir in four chopped onions, three diced peppers, two diced garlic cloves, four cans diced tomatoes, four cans tomato sauce, one can tomato paste, eight cans of kidney beans and, if desired, cumin. 3. Cook, covered, over high heat for 5 to 6 hours or over low heat 6 to 8 hours. 4. Add salt, pepper and hot sauce randomly throughout the entire process.

1 can of tomato pasta 8 cans of kidney beans A pinch or two of cumin

Bonus Tip: Donâ&#x20AC;&#x2122;t worry if it smells bad at first.

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A bottle of Meomi.

Cinnamon Iced Coffee

1 cup of cold brew 1/2-1 date A few sprinkles of cinnamon Creamer of choice

YOU BY:

LOVINGLY

STIRRED FOR

ALLIE PIWONKA

TO B E

ED OY NJ

Outside, in the morning, while listening to Dern Kala by Khruangbin.

1. Pour all ingredients into a blender. Blend on high for 30 seconds.

2. Enjoy over ice.

1. Cream butter, peanut butter, and sugars together in a bowl; beat in eggs. 2. In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour. 3. Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

1 cup unsalted butter 1 cup crunchy peanut butter

1 cup white sugar 1 cup packed brown sugar 2 eggs 2 ½ cups all-purpose flour

LOVINGLY

½ teaspoon salt

YOU BY:

1 teaspoon baking powder

BAKED FOR

BONUS TIP: Best if you melt some chocolate and drizzle that over the top. Arguably even better when eaten for breakfast the following morning! ;) It’s never too early for dessert!

Amazing Peanut Butter Cookies

1 ½ teaspoons baking soda

BETSY PERKOCHA

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A refreshing glass of (almond, coconut, oat, goat, regular) milk and an old Carey Grant movie on a crisp spring evening.

Bonnie’s Veggie Lasagna

BONNIE WHITEHOUSE

YOU BY:

LOVINGLY

2. Dice onions and caramelize in butter until translucent. Add diced mushrooms and garlic, cook until it smells like babushka’s house. Add spinach to pan to wilt and cover. 3. Put some sauce in the baking pan and put down the first layer of pasta.

Oven ready lasagna noodles Mushrooms Onions Garlic Spinach Fresh Basil Tomato Sauce Ricotta Cheese

BAKED FOR

1. Preheat oven to 375.

4. Fill the layers as follows: 1. sauce, ricotta 2. sauce, ricotta, veggie filling 3. sauce, ricotta, fresh basil (or, you know, whatever you want) 5. Add another layer of pasta and top with sauce and Parmesan. 6. Cover with tinfoil and cook for 35 mins 7. Uncover and cook for an additional 10 mins until cooked inside and crispy-ish on top. 8. Send Bonnie a picture so she can get on the train to come eat some 9. Enjoy! BONUS TIP: Ingredient quantities don’t exist. Trust your gut!

TO B E

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Alone stuffing it into your face while bingeing The Soprano’s.

Mushroom Ginger SteelCut Oat Congee

CAMILLA BORGOGNI

3 cups 710 ml vegetable broth or vegan chickâ&#x20AC;&#x2122;n broth 1/2 cup 48 g steel-cut oats 1/2 cup 35 g minced mushrooms (shiitakes are great) 1/4 cup 27 g minced carrot or sweet potato 1 tablespoon 6 g grated ginger

YOU BY:

LOVINGLY

SIMMERED FOR

hot pepper flakes to taste 1 teaspoon soy sauce 1/2 teaspoon rice wine vinegar Salt, to taste

1. Bring the broth, oats, mushrooms and minced carrot or sweet potato to a boil in a medium pot. 2. Lower the heat to medium-low and add in the ginger, soy sauce and vinegar. 3. Cook for 15 to 20 minutes until the oats are cooked and the stew becomes thick. 4. Before serving, add salt to taste and spice with hot pepper flakes.

TO B E

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On a rainy day, itâ&#x20AC;&#x2122;s comfort food! Turn on a movie or eat with a friend and talk some SHIT. XOXO.

1. Take half a rotisserie chicken and shred up the meat with a fork or by hand. 2. Squeeze whatever citrus you have on hand—for me, that’s usually a lemon, a lime and sometimes even an orange—into a large bowl and season it with salt and pepper. 3. Let the shredded chicken marinate in the citrus juice for as long as your patience allows—seriously, the longer the better. 4. While the chicken marinates, slice some yellow or white onion and use a large sauté pan to cook the onion in some vegetable oil or schmaltz until translucent.

Some citrus Salt, to taste Pepper, to taste Yellow or white onion Vegetable oil or schmaltz Avocado Black beans

LOVINGLY

White rice

YOU BY:

CARA ZITO

6. Vaca frita de pollo is best with white rice and a sliced avocado. Or serve it up with some black beans, and you’ll feel like you’re in Miami in no time

Rotisserie chicken

CRISPED FOR

5. Then add the already-marinated chicken to the pan of onions and let it all fry up for about ten minutes, until brown and crispy.

CubanStyle Crispy Chicken

Very Carby Dairy-Free Mac ‘N Cheese! 18

1 1/2 cups raw cashews (soaked in water for 2 hours, if you can remember - God knows I can’t)

CARLY BECK

3 tablespoons fresh lemon juice 3/4 cup water 1 1/2 teaspoons fine sea salt 1/4 cup nutritional yeast

1. Put the noods in the hot tub! 2. Throw the oven on 350 3. Drain the cashews if you soaked them. (This makes them easier to blend, if not NBD) 4. While the pasta is cooking, combine the cashews, lemon juice, water, salt, nutritional yeast, chili powder, garlic, turmeric, cayenne (if you’re feeling spicy), and mustard in a high speed blender and blend until silky smooth. If the mixture is too thick, add 2-4 more tablespoons of water and keep blending. 5. Drain the pasta and add the cheese sauce, season to taste. 6. Melt your dairy free butter and toss with your breadcrumbs, sprinkle on top of your mac.

FOR YOU BY:

LOVINGLY

STIRRED UP

1/2 teaspoon chili powder

pinch of cayenne pepper (optional)

7. Bake uncovered for 10-15 minutes or until golden brown, I like to throw it on a high broil for the last 2 minutes to make sure its crisp (WATCH CAREFULLY IF YOU DO THIS SO THE CRUMBS DON’T BURN! HIGH BROIL CAN BE DEADLY)

1/2 teaspoon mustard (dijon or yellow)

8. And.... ENJOY!

1/2 clove garlic 1/4 teaspoon turmeric

freshly ground black pepper paprika , for garnish What you’ll need for the bread crumb topping (optional): Bread Crumbs (Mix of Panko & Italian are my preference) - Around 1 cup but use your judgement 1/4 Cup Dairy Free Butter (or regular butter, but just stick a knife into my heart while you’re at it)

9. BONUS TIPS (just because it’s your birthday) I’ll occasionally add roasted vegetables like mushrooms, onions, or broccoli for flavor and to make it more of a complete meal. Extra points if you can snag some truffle to throw in too.

TO B E

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After an internal battle of whether or not youâ&#x20AC;&#x2122;re actually lactose intolerant.

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Over a stove, without a plate, at 8 a.m. on a Tuesday.

1. Preheat oven to 325°. Lightly coat a 9x5” or 8½x4½” loaf pan with vegetable oil and line with parchment paper, leaving overhang on long sides. If you’re not sure what size your loaf pan is, measure it with a ruler from inside edge to inside edge for both the length and width. If you measure from the outside edge, you’ll get an inaccurate reading of the width of the pan, and your cake may end up overflowing! It’s the actual empty space of the pan where the cake bakes that matters here, not the width of the entire pan including its edges. 2. Whisk 2 cups (250 g) all-purpose flour, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. baking powder, and ½ tsp. baking soda in a medium bowl to combine.

½ tsp. baking powder ½ tsp. baking soda 2 large eggs 1¼ cups (250 g) granulated sugar 1 cup plain whole-milk yogurt 3 Tbsp. loose-leaf Earl Grey tea or ¼ cup tea from bags 2 tsp. vanilla extract 1 Tbsp. raw or granulated sugar

LOVINGLY

6. Let cool 15 minutes in pan, then run a butter knife or offset spatula between the cake and pan to release. Lift it out using parchment overhang and transfer to a wire rack. Serve warm or room temperature (or even better, toast slices and slather them with butter!).

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt

CHELSEA PORTNER

5. Sprinkle evenly with 1 Tbsp. raw or granulated sugar. Bake cake until a skewer or toothpick inserted into the center comes out clean, about 1 hour.

2 cups (250 g) all-purpose flour

YOU BY:

4. Gradually stream in 1 cup vegetable oil, whisking constantly until incorporated. (Place a kitchen towel under your bowl to stabilize it so that you have two free hands.) Add dry ingredients and whisk to combine. Scrape batter into prepared pan and smooth top. Gently tap pan against surface to eliminate any air bubbles.

1 cup vegetable oil, plus more for pan

WHISKED FOR

3. Vigorously whisk 2 large eggs and 1¼ cups (250 g) granulated sugar in a large bowl 1 minute (seriously, time it!); mixture should be pale yellow and frothy. Whisk in 1 cup plain whole-milk yogurt, 3 Tbsp. loose-leaf Earl Grey tea (or ¼ cup tea from bags), and 2 tsp. vanilla extract.

Earl Grey Yogurt Cake

Zucchini Bread

1. Grease two 8 x 4 inch pans or 6 mini loaf plans. Preheat oven to 325 degrees F. 2. Assemble your ingredients. Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl. 3. Beat eggs, oil, vanilla, and sugar together in a large bowl. 4. Add dry ingredients to the creamed mixture and beat well. 5. Grate zucchini. Stir into the mixture along with the nuts until well combined. Pour batter into prepared pans.

1 cup white sugar 1 cup brown sugar

3 eggs 1 cup vegetable oil 3 teaspoons vanilla extract 3 cups all-purpose flour

1 teaspoon salt 1 teaspoon baking soda 2 cups grated zucchini 1 cup chocolate chips

CLAIRE HUTNER

1 teaspoon baking powder

LOVINGLY

3 teaspoons ground cinnamon

YOU BY:

1 tsp nutmeg

SLICED FOR

6. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Mini-loaf pans take about 35-40 minutes. Large sized loaves take about 55 minutes. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

1. Combine all ingredients. Top batter with brown sugar. 2. Bake at 350 degrees for 1 hour and 15 mins. The middle can be raw.

Gone Like the Wind Banana Bread 3/4 cup of sugar 1/2 cup of softened butter

2 ripe bananas 1/3 milk 2 cups of flour LOVINGLY

2 tsps of baking soda

YOU BY:

2 eggs

BAKED FOR

2 tsps of vanilla

1 tsp of salt 1 1/2 cups of chocolate chips 1/2 cup sweet coconut Brown sugar for the top

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Consumed in a bowl with your fingers, while standing. Optional, but wistfully staring out the window while consuming is kind of comforting as well.

CLAUDIA LEWIS

1 cup of nuts

Grapefruit Spritz

2 shots vodka/gin 1 lime wedge, squeezed Splash of Simple Syrup Top with San Pellegrino Pompelmo

YOU BY:

LOVINGLY

MIXED UP FOR

COLLIN BROWN

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ED OY NJ

As a fake classy pregame drink when youâ&#x20AC;&#x2122;re actually trying to get fucked up.

1. Aliquam sem dui, semper et justo in, convallis malesuada lectus. Nunc blandit finibus felis, at venenatis lectus sodales. Vivamus accumsan posuere fringilla.

2. Halve the squash, scoop out, wash and reserve all the seeds. Drain and pat dry, then place onto a tray, drizzle with oil, scatter with the fennel seeds.

Fusilli alla Vodka with Basil and Parmesan

YOU BY:

LOVINGLY

SAUCED FOR

DANIKA PETERSEN

¼ cup olive oil ½ shallot, finely chopped 1 small garlic clove, finely grated ½ cup tomato paste 2 tablespoons vodka 1 cup heavy cream 1 teaspoon crushed red pepper flakes Kosher salt, freshly ground pepper 1 pound fusilli 2 tablespoons unsalted butter 1 ounce finely grated Parmesan, plus more for serving ¼ cup chopped fresh basi

1. Heat oil in a large skillet over medium. Add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes. 2. Add tomato paste and cook, stirring occasionally, until paste is brick red and starts to caramelize, about 5 minutes. 3. Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. 4. Add cream and red pepper flakes and stir until well blended. Season with salt and pepper; remove from heat. 5. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. 6. Drain, reserving 1 cup pasta cooking liquid. Add pasta to skillet with sauce along with butter and ½ cup pasta cooking liquid. 7. Cook over medium-low heat, stirring constantly and adding more pasta cooking liquid if needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes. Season with salt and pepper and add 1 oz. Parmesan, tossing to coat. 8. Divide pasta among bowls, then top with basil and more Parmesan.

TO BE

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Turkey meatballs and some red wine.

TO B E

ED OY NJ

By pairing your steak with a baked sweet potato or some homemade kale chips. For dessert have an entire cookie dough tub and pass a spoon around with a group of homies. Finish off by ideating on some new things to write on your chalkboard wall.

Tiffy Tiff Tiff Tiff!!! This is where I write an overly detailed background of the significance of this recipe in my life and (soon to be) your life.

Barbara Chalon’s Garlic Salt Steak Rub

So yes here we go...you’re probably wondering what this recipe is actually for and hoping that I’ll shut up already and get to explaining it. “Spit it out already woman!” “Shhh... this is part of the build up”

Freshly minced garlic Sea salt (I really like the flaky kind) Coarse pepper

BARBARA CHALON’S GARLIC SALT STEAK RUB.

Garlic powder (She loved garlic)

2. Rub a generous amount on both sides of a nice cut of steak: personally I’m a ribeye fan these days. 3. Cook the steak in butter on the stove - cast iron skillet preferred or you can take it outside on the grill. BONUS TIP: If you want to do it true 861-style, you can also get the dual pack of filets from Trader Joe’s.

EMILY CHALON

1. Mix all ingredients together.

The tiniest bit of butter or olive oil, like maybe a dime sized amount.

YOU BY:

Excited to see how you like it. Here she is!

Dried thyme

LOVINGLY

Onion powder SEASONED FOR

~*drum roll please*~

That’s right! You guessed it! This recipe is a Chalon family classic, passed down from my Nana. After writing it out its really just a generic steak rub with a lil extra garlic. You also witnessed this recipe in action many times at a little place called 861. This was one of my sole forms of nutrition in the spring of 2017.

Nunnyâ&#x20AC;&#x2122;s Egg Pastina 32

YOU BY:

EMMA MADIA LOVINGLY

2. In medium pot add salt and pasta. 3. Meanwhile, in the small pot, add salt and 1 tablespoon of butter to boiling water.

A cutie patootie Grandma (optional)

4. Crack an egg and drop into the boiling water or small pot. Stir and remove heat.

Orzo, DiTallini or similar small pasta

5. Continue to stir gently while egg cooks.

Butter

BOILED FOR

1. Boil water in two pots, 1 medium, 1 small.

Egg Salt (my Nunny & dad both salt pretty heavy when they make, but you can add later if uncomfortable adding in when cooking)

6. Strain most of the water from medium pot cooked pasta. Leave enough water in this pot to have the desired soup consistency when small pot is added. 7. Pour contents of small pot into medium pot and let simmer briefly to blend. 8. Add love and enjoy :) BONUS TIP: This is supposed to be a be a soup consistency, but you can make it as soupy (or not) as youâ&#x20AC;&#x2122;d like. HOT TAKE: Left over egg pastina is equally as good, if not better! Throw that bad boy in the fridge and let the pasta absorb the soup liquid.

TO BE

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Ritz Crackers or butter crackers and some family gossip and reminiscing on past times. :,)

TO BE

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A HOT, sexy, dark chocolate beverage. Dip some string cheese and the arepa right in that bad boy (you know how to do it Tiff). Think of the sweet savory flavors of Colombia.

1. Grind the frozen corn kernels in a food processor until mostly fine. If you don’t want any chunks, you can grind the kernels until fine.

Arepas de Chocolo

2. In a large bowl, mix together the ground corn, masarepa, sugar, flour, salt and shredded mozzarella. Set the bowl aside. 3. Measure 1 and 1/2 cups of milk in a measuring cup and toss the 2 tablespoons of butter. Heat up the milk in the microwave for 2-3 minutes, or heat in a sauce pan, until the milk is warm and the butter is melted.

1 cup frozen corn kernels 1 cup yellow masarepa 1/4 cup unbleached AP flour 1/3 cup raw cane sugar

1 1/2 cup fat free milk

8. Spoon ¼ cup of batter in to the pan to form 4 inch round “pancakes”. You will have to pat down the batter with a silicone spatula or spoon. 9. Cook the batter for around 2-3 minutes on the first side, until golden brown. Then flip and cook for another 5-7 minutes. 10. Once the patties are brown on both sides, you’re ready to serve.

FIONA KENNEDY

7. Heat a griddle or large pan on medium and lightly butter it. You can also use cooking spray, but butter gives these a delicious flavor.

2 tbsp unsalted butter

LOVINGLY

5. You may look at the batter at first and think there’s too much liquid. Don’t panic! Masarepa needs a few minutes to absorb the liquid.

1 cup grated whole milk mozzarella

YOU BY:

1/4 tsp kosher salt FLIPPED FOR

4. Pour in the warm milk and butter into the bowl. Stir the mixture with a wooden spoon until there are no lumps.

6. After a few minutes, you’ll notice the liquid is absorbed. Your batter will now have the consistency of thick pancake batter.

Moscow Mule

2oz vodka. Preferably titos, taken from someone in Theta. 3/4 oz lime juice 4 oz of Goslings ginger beer A lime slice, for garnish

YOU BY:

LOVINGLY

SWIZZLED FOR

HARRIS ROTHFELD

TO BE

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WITH ED OY

Indistinct chatter about running into you at Newhouse and asking about your where you live in terms of the subway. but also indie-pop music.

1. Add vodka and lime juice to a copper mule mug. 2. Top with crushed ice

3. Pour ginger beerâ&#x20AC;&#x201D;swizzle gently! 4. Garnish with a lime slice.

Patacones, Baby!

YOU BY:

LOVINGLY

SMASHED FOR

JESSICA MARY MACGREGOR

3 green plantains 1 cup of vegetable oil Salt, to taste Lime, to tast

Today you are going to make a simple but yummy South American classic. 1. Peel the plantains (this can be tricky but u got this) and cut them up into 4 ish pieces(you want them to be like 1.5 inches). 2. Then you heat up a pan with like an inch of veg oil, and fry plantains for a few minutes on both sides until they are golden. 3. Next you remove them from the oil, put those greasy boys on a paper towel, and SMASH EM until they’re flat. I’ve used the bottom of a drinking glass but there are special wooden tools made specifically for this purpose. Get creative! You want them about a quarter inch thick. 4. Next stick them back in hot oil and fry until both sides are golden brown. 5. Back to paper towel. Salt em up. 6. Add a nice squeeze of lime. 7. Tequila? 8. Enjoy.

TO BE

ED OY NJ

WITH

Many toppings. One of my favorite things to do is make a nice guacamole and spread it over the patacón. People also pair with hagao—which is a simple sauce of sautéed onions and tomato with spices. You can also make a black bean dipping sauce or pair with some spicy shredded chicken. I’ll let you take the reins here!

Shakshuka

Onions Garlic Peppers

JOSH D. KAYDEN

Sweet potato Eggplant (optional) KAle Cumin Garlic powder

YOU BY:

LOVINGLY

SPICED FOR

Salt Siriracha, cayenne, or anything spicy 1-2 eggs Rice, kacha, or any grain Feta Pita

Super easy Mediterranean/African one pan egg and sauce dish. This my take super simple take on a recipe my dad follows. 1. Start with frying up some veggies. I do onions, garlic, peppers and usually sweet potatoes for a lil added sweetness. You can also add some greens like kale if you want. (One veggie Iâ&#x20AC;&#x2122;ve seen added but never really go for is eggplant. If you can cook it to a nice soft yet crispy texture its a great addition). 2. Start with the sweet potatoes to get them nice and crispy, add onions and garlic to get them semi browned (some crunch is nice) and the peppers and kale. 3. Next, add sauce! I just used regular pasta sauce and add a variety of spies. My go to are a tasteful amount of cumin, garlic powder and some salt to get that salty goodness goinâ&#x20AC;&#x2122;, and then something spicy like Sriracha or cayenne to wake up the taste buds. 4. Get the sauce to a nice thickness and then create a hole in the middle. 5. Crack 1 or 2 eggs in the middle and cover the pan! I usually cover it for about 6 minutes or until the yolk is just starting to get cooked. I like a runny yolk but you can cook it through if you prefer that. 6. Serve with a grain. I usually do rice, but Kasha is an amazing addition to Shakshuka and super easy to make. 7. And some feta! 8. If you have Pita bread, dip away. 9. Last step: enjoy and smile!

TO B E

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By serving with a smile and your best friends. And maybe an episode of your new favorite show.

TO B E

E ED OY NJ

Preferably after youâ&#x20AC;&#x2122;re a minimum of three margs deep, and also after 2 a.m.

1. In a large nonstick skillet over medium heat, combine ground beef and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat and wipe skillet clean. 2. Stack 4 large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around edges of shell to cut 4 smaller flour tortilla rounds.

1 tsp. chili powder

1/2 tsp. ground paprika 1/2 tsp. ground cumin Kosher salt Freshly ground black pepper 1/2 c. nacho cheese sauce

LOVINGLY

8 large flour tortillas

YOU BY:

4 tostada shells 1 c. sour cream 2 c. shredded lettuce 1 c. chopped tomatoes 1 c. shredded cheddar 1 c. shredded Monterey Jack 1 tbsp. vegetable oil

JULIA LEIKIN

4. In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until tortilla is golden, 3 minutes per side. Repeat with remaining Crunchwraps.

1 lb. ground beef

WRAPPED FOR

3. Build Crunchwraps: Add a scoop of ground beef to the center of remaining 4 large flour tortillas, leaving a generous border for folding. Drizzle cheese sauce over each, then place a tostada shell on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheeses. Place smaller flour tortilla cutouts on top and tightly fold edges of large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together.

Crunch Wrap Supreme

Singapore Noodles

1. Place vermicelli noodles in a large bowl and cover with boiling water. Soak according to package instructions. Once done, drain and set aside. 2. Combine the sauce ingredients in a small bowl. Stir to mix well.

YOU BY:

LOVINGLY

IMPORTED FOR

LOUIS MORGAN

4 oz (110 g) dried rice noodles (Optional) chopped cilantro for garnish Sauce: 2 tablespoons Shaoxing wine (or dry sherry) 1 tablespoon soy sauce 1 tablespoon curry powder (use 2 teaspoons for a less spicier dish) 1 teaspoon salt 1/2 teaspoon sesame oil 1/2 teaspoon sugar 1/8 teaspoon white pepper Stir Fry: 2 tablespoons peanut oil (or vegetable oil) 2 large eggs , beaten 1/2 lb (225 g) shrimp, peeled and deveined 1/2 lb (225 g) ground meat (or sliced char siu, or sliced ham) 1/2 small onion , sliced 2 cloves garlic , minced 2 teaspoons minced ginger 1 bell pepper , thinly sliced

3. Heat 1/2 tablespoon oil in a large nonstick skillet and heat over medium-high heat. Add the eggs. Cook and stir to scramble the eggs until just cooked through. Transfer to a plate. 4. Add the remaining 1/2 tablespoon oil and ground pork. Cook and break up the pork, until cooked through. Transfer pork to the plate with the egg. 5. Add the remaining 1 tablespoon oil, onion, garlic, and ginger. Cook and stir for 2 to 3 minutes, until the onion just starts to turn soft. Add the shrimp and the bell pepper. Cook and stir until the shrimp turn pink. 6. Add the noodles and the sauce mixture. Add back the cooked shrimps and egg. Toss with a pair of tongs to mix everything together. Transfer to serving plates immediately. 7. Garnish with cilantro, if using. Serve hot as a main dish.

TO B E

E ED OY NJ

Ideally out of a street food cart in Singapore.

Aperol Spritz

3 parts champagne 2 parts Aperol 1 part seltzer

YOU BY:

LOVINGLY

MIXED UP FOR

LIZZIE REIS

TO BE

EN J

WITH ED OY

Cape Cod potato chips on a balcony in Naples.

1. Easy but incredibly festive. Sweet but healthy. Top off with ice and a thin orange wedge.

Pierogis

1. Go down to Rachel’s Garden 2. Get some pierogis of your choosing. 3. Boil them in water first!!!!!! 4. Then fry those suckers up.

Rachel’s Garden pierogis

5. Bon appetit!

BY:

LOVINGLY

BURNT FOR YOU

OLIVIA CHANDLER DAVIS

TO BE

EN J

WITH ED OY

This should be enjoyed with crippling anxiety and burning posters.

TO BE

EN J

WITH ED OY

A watermelon Whiteclaw and rip from a weed pen.

Pollo alla Milanese e Zucchini

Basic, but it’s peng if you get it right. Also quite simple, so you can add stuff to the recipe and improve it over time (pine nuts, olives, capers etc). Happy Birthday! Milanese: 1. Prep the dredge etc: on a plate, mix some all purpose flour with salt, pepper and bit of cayenne. In a separate bowl, whisk an egg until homogenous. On another separate plate combine panko breadcrumbs, Parmesan, salt, pepper, lemon zest, a little little garlic powder and some finely chopped rosemary (not too much). Make sure crumbs are not too large but also not too fine.

Zucchini Fritti: 6. Make the batter: use a sieve to add flour to bowl, mix in some olive oil and then warm water. You want something thick but somewhat runny (kinda like double cream consistency). Whisk some egg whites and fold into the batter. 7. Prep the oil and courgette: Pour frying oil into a pot, bring to temp (going to shallow fry). While it is heating, prep the courgette by cutting into small batons. 8. Fry: place courgette into batter, let any excess drip off. Fry in batches and place on paper towel when done. When it’s still hot, toss in sea salt and a pinch of cayenne. 9. Serve with a lemon wedge

Garlic Powder Lemon Rosemary Parsley Cayenne pepper Sea Salt Pepper Olive oil Butter Courgette All purpose flour Eggs Warm Water Frying Oil

LOVINGLY

5. Season to taste and serve with a squeeze of lemon, a little freshly grated Parmesan and some roughly chopped parsley. (Don’t you dare call this a chicken parm)

Garlic

ALEX LEACH OLLIE LANE

4. Cook le chicken: heat a pan and place a decent amount of olive oil into the pan ( will need a fair bit as the crumbs with absorb a lot and don’t want burning/dark spots). Place the chicken and cook on one side until golden brown. Flip the chicken. Crush two cloves of garlic with the side of your knife, keep skin on to avoid burning it. Throw the garlic into the pan with two sprigs of rosemary. Then add butter into the pan. Baste the chicken with the garlic rosemary butter as the other side cooks to ensure even browning. If the second side doesn’t get a uniform browning, flip again and continuously baste. You should finish with a buerre noisette but watch out not to burn the butter.

YOU BY:

3. Lets crumb this bitch: place the chicken into the flour and cover all of it. Make sure everything is covered in a layer of flour. Flap the chicken between your hands to removed any excess. Dip the floured chicken into the the egg wash, make sure it covers the chicken. Let any excess drip off then place into the crumbs. Make sure crumbs cover all the chicken.

Panko breadcrumbs, Parmesan

DELIVERED TO

2. Prep le chicken: butterfly the chicken breast (google how if you don’t know, cba to explain). Place the butterflied chicken between some Saran Wrap and flatten with a mallet or rolling pin (don’t batter that shit to death doe). Season with a little salt

Chicken breast

$250 Neiman Marcus Cookies 54

1 cup butter 1 cup dark brown sugar, packed

MICHELLE JORDAN

1 cup granulated sugar 2 eggs 1 teaspoon vanilla 2 ½ cups oatmeal 2 cups flour

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LOVINGLY

STOLEN FOR

½ teaspoon salt 1 teaspoon baking soda

My mom lied and said this was her recipe until my 20s, but it is still fire—I promise! 1. Heat oven to 375 degrees. 2. Cream together butter and both sugars. Stir in eggs and vanilla. 3. Finely grind oatmeal in a blender or food processor. 4. Combine the oatmeal, flour, salt, baking powder and soda in a medium bowl, and slowly add it to the wet ingredients. Beat just until combined. 5. Grate chocolate bar using a microplane grater and add it, along with chocolate chips and nuts to the batter. Mix just to combine. 6. Drop by heaping tablespoonfuls, 2 inches apart, on a greased cookie sheet. Bake for 10 minutes.

TO BE

WITH ED OY

Merlot

EN J

Tiramisu

1. Separate the whites from the egg yolks. 2. Mix the yolks with the brown sugar and the vanilla sugar. 3. Add the mascarpone with the whisk.

3 eggs 100 g brown sugar 1 sachet of vanilla sugar

4. Whisk the egg whites and gently fold them into the previous mixture with a spatula. Reserve. 5. Wet the cookies in the coffee quickly before lining the bottom of the dish.

PAUL BELLEC

250 g mascarpone 24 spoon cookies 50 cl unsweetened black coffee 30 g bitter cocoa

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LOVINGLY

CHOISI POUR

1 teaspoon baking powder 12 ounces chocolate chips 1 4-ounce milk chocolate bar

6. Cover with a layer of mascarpone cream then repeat the operation, alternating layer of cookies and layer of cream, ending with the latter. 7. Sprinkle with cocoa. 8. Put in the refrigerator at least 4 hours.

1 Â˝ cups chopped nuts

TO B E

ED OY NJ

When you need to impress your date!

Beef Rendang

1. Pulse cloves and nutmeg in a food processor until very fine. 2. Add chiles, shallots, nuts, garlic, turmeric, ginger, and galangal; purée until a slightly smooth paste forms, about 2 minutes.

YOU BY:

LOVINGLY

SELECTED FOR

ED MORAN

5 whole cloves

3. Transfer paste to a 12” nonstick skillet with beef; using your hands, mix together.

1 whole nutmeg, slightly crushed in a mortar and pestle 6-8 red Holland chiles, or 3-4 Thai chiles, stemmed and roughly chopped 6 small shallots, roughly chopped

4. Add 7 lime leaves, lemongrass knots, cinnamon, coconut milk, and salt; bring to a boil.

5 candlenuts or macadamia nuts

6. Continue to cook, stirring frequently to prevent burning, until sauce and beef turn a dark caramel color and the sauce coats the beef, 2 1 ⁄2-3 hours.

3 cloves garlic, peeled 1 (2”) piece fresh or frozen turmeric, peeled and roughly chopped, or 1 1/2 tsp. ground turmeric 1 (2”) piece ginger, peeled and thinly sliced 1 (2”) piece galangal, peeled and thinly sliced 2 lb. boneless beef chuck, cut into 2” pieces 7 fresh or frozen Kaffir lime leaves, plus 4 very thinly sliced, for garnish 3 stalks lemongrass, trimmed, smashed with a mallet, and tied into knots 2 sticks cinnamon 2 1⁄2 cups unsweetened coconut milk Kosher salt, to taste

5. Reduce heat to medium-low; cook, stirring occasionally to prevent coconut milk from scorching, until the consistency of thick pea soup, about 1 1 ⁄2 hours.

7. Discard whole spices before serving; garnish with thinly sliced lime leaves.

TO BE

WITH ED OY

Cheese grits.

EN J

1. Make the cashew milk: In a medium bowl, submerge the cashews completely with cold water. Cover the bowl with plastic wrap and refrigerate overnight. 2. Strain the cashews, discarding the soaking liquid, and add them to a blender along with fresh water. Blend the mixture on high for 2 minutes. 3. Make the ice cream: In a medium bowl, combine the cashew and coconut milks, then set aside for later.

1 cup prepared cashew milk 1 cup coconut milk

¾ cup, plus 2 tablespoons, sugar ¼ cup extra-virgin coconut oil, divided YOU BY:

1 teaspoon flaky salt

LOVINGLY

6 tablespoons cocoa butter

CHURNED FOR

SANJANA SARNA

4. In a large sauté pan, cook the sugar over medium heat. When most of the sugar has dissolved, about 5 minutes, gently stir the liquid with a wooden spoon to prevent it from burning. Continue to cook the sugar until it is a rich brown color, 12 minutes. Reduce the heat to low and add half of the coconut oil; stir until it is completely dissolved, 2 minutes. Add the remaining coconut oil and remaining ice cream ingredients, and stir until all has dissolved. Transfer the caramel and the milk mixture to a high-speed blender, and blend on high for 3 minutes, until completely emulsified.

Vegan Salted Caramel Ice Cream

5. Chill the ice cream base for 2 hours in the refrigerator, spin in an ice cream maker until the mixture hardens, then serve immediately or refrigerate overnight.

TO B E

E ED OY NJ

During a picnic in McCarren Park!

Cambodian Summer Rolls

1. To prepare rolls, bring 6 cups water to a boil in a large saucepan. Add the shrimp to pan; cook 3 minutes or until done. Drain and rinse with cold water; drain. Peel shrimp; chill. 2. Place noodles in a large bowl; cover with boiling water. Let stand for 8 minutes; drain.

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LOVINGLY

ROLLED UP FOR

SIMRAN DHILLON

6 cups water 36 unpeeled medium shrimp (about 1 pound) 4 ounces uncooked rice noodles 12 (8-inch) round sheets rice paper 1/4 cup hoisin sauce 3 cups shredded red leaf lettuce 1/4 cup thinly sliced fresh basil 1/4 cup thinly sliced fresh mint Dipping sauce:

3. Add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in water. Let stand 2 minutes or until soft. Place rice paper sheet on a flat surface. 4. Spread 1 teaspoon hoisin sauce in the center of sheet; top with 3 shrimp, 1/4 cup lettuce, about 2 1/2 tablespoons noodles, 1 teaspoon basil, and 1 teaspoon mint. Fold sides of sheet over filling, roll up jelly-roll fashion, and gently press seam to seal. Place roll, seam side down, on a serving platter; cover to keep from drying. Repeat procedure with remaining rice paper, hoisin sauce, shrimp, shredded lettuce, noodles, basil, and mint. 5. To prepare dipping sauce, combine soy sauce and remaining ingredients in a small bowl; stir with a whisk

1/3 cup low-sodium soy sauce 1/4 cup water 2 tablespoons sugar 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 1 teaspoon minced peeled fresh ginger

TO BE

EN J

A side of wavy traveller pants and a foreign beer.

WITH ED OY

1 teaspoon chile paste with garlic (such as sambal oelek) 1 garlic clove, minced

Trout Almondine & The Newton

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LOVINGLY

SELECTED FOR

THOMAS KIM

One fresh ass trout from your local fishery. Almonds, preferably sliced, but you also have hands that can do that if you can’t find it. Mean Green Beans, a nice handful or two. Three if you have smol hands Lemon Quinoa (you need one cup but you can’t just buy one cup).

Trout Almodine 1. Boil a medium pot of water with salt in it for the green beans. When water is boiling, throw in the green beans into the water for about 3 minutes. Take them out while they’re still crunchy, and transfer to a bowl where you will run them under cold water so they stop cooking. 2. Now boil another pot of water, this time with two cups of water precisely. This is for the quinoa. Season water with salt, and honestly any spice you think might be good to be boiled into the quinoa. I normally go with salt, healthy amount of paprika, some cayenne, and I actually straight up replace the water with chicken broth if I’m feeling it. Dump ONE cup of quinoa in and crank it to high heat. 3. When water starts to boil, turn the water down to low heat to bring to a simmer. DONT put a lid over the pot. They ALWAYS tell you to do this on every recipe, but the water gets trapped and you get mushy quinoa. If you’re into that, thats weird. Just eat oatmeal instead at that point. Leave the lid off, and simmer for about 20 minutes. Fork quinoa once its nice and steamy after the 20 minutes, and leave for it to cool off. 4. Start with a fresh trout (One fish will serve two, unless you’re a big ol’ large human) from your favorite fishery near you. Don’t buy fish from the grocery store, you don’t know what the fucks going on in the cold zone. Ask the fish butcher man/woman to portion the fish for you, they will always tell you that you will need more than you think so just ignore their advice. Ask them to halve the fish, and then bring it home to fillet them into halves so one side is skin, one side is fish meat. Slice (4 or so) small incisions perpendicular to the fish on the skin side about an inch apart so the fish doesn’t curl up while frying. 5. On a non-stick pan, heat pan to medium heat (I reckon a 3 or 4 will do, since nobody has a stove that says “medium” or “medium high”)

Drink: Bourbon Martinelli’s Apple Cider Phat ice cube

6. Wait till pan is “hazing” which means you start to see itty bitty bits of smoke rising from the surface of the pan, and drizzle a cute amount of olive oil, enough to coat the skin side of fish. Lay fish down on pan like a vampire would settle back into their coffin for sleepy time - and smirk as you hear the sizzle. Don’t get too sad when you realize the initial high laying down the fish is gone, because you have another fish to lay in that bad boy pan. 7. Leave the fish in the pan alone, for about 3-4 minutes on each side. Make sure the skin is browned before you flip. Season with salt and peppa. 8. In a separate pan, drizzle some olive oil and cut in a nice chunk of butter on medium heat. Throw in the green beans, and start frying them very lightly for another minute or two. 9. Throw in almond slices/chunks in the pan with the fish. Cut lemon in half (roll lemon on cutting board to loosen up before cutting) and squeeze all over the green beans. 10. Scoop a nice couple spoonfuls of quinoa onto a plate. Transfer green beans with a fork on top of quinoa. Now throw that bad boy fillet-o-fish on top of the green beans. Garnish with the olive oil/butter/lemon mixture from the green bean pan. 11. Enjoy a fuckin delicious meal, paired with some white wine. Text TK for music recs to massage ear drums while listening. The Newton 1.

Grab a bottle of bourbon whiskey. SUPER IMPORTANT that its bourbon. Bulleit will do.

Now grab a small bottle of Martinelli’s Apple Cider. Mix accordingly, with a phat ice cube.

Drink, and ponder if Isaac Newton was a cool guy or not. Probably not.

TO BE

EN J

WITH ED OY

Jazz and a crispy bottle of white wine. The cocktail is for a chill night with friends, also listening to jazz, preferably in a smoky roomâ&#x20AC;&#x201D;whether thats from a cigar or a smoke machine (if you donâ&#x20AC;&#x2122;t like cigars).

TO BE

EN J

WITH ED OY

A cold glass of milk and holiday cheer.

Cookies for Santa

1. Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set aside. 2. Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Transfer butter to a large heatproof bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest).

¼ cup (50 g) granulated sugar 1 large egg 2 large egg yolks 2 tsp. vanilla extract 6 oz. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips

LOVINGLY

1 cup (200 g) (packed) dark brown sugar

VANESSA MORAN

BONUS TIP: Do Ahead: Cookies can be made 3 days ahead. Store airtight at room temperature.

¾ cup (1½ sticks; 169 g) unsalted butter, divided

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4. Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets.

1¼ tsp. (4 g) Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt ¾ tsp. (4 g) baking soda

BAKED FOR

3. Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate (the dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates).

1½ cups (200 g) allpurpose flour (spooning into measuring cups, then leveling)

Bon appétit, Tiff! You are the pasta water that has brought so many amazing people together and filled everyone’s life with so much fun. Happy 24th birthday— make it one for the (cook) books.

• Shoutout to your amazing friends across the globe for sharing their favorite recipes. • Special thanks to Nessaa and Jess for making this happen.

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May 19th, 2020