i saw at the end you recommended an article on the best croissants in New York, well the next time you're visiting the Pacific Northwest be sure to try Schwartz Brothers Bakery Croissant Loaf (you can get it at the Bellingham Costco 2 loaves in a bag for about $9). it makes great toast (especially nice with a little schmear of Kerrygold butter and Conserve del Tretino raspberry jam ... you can get it at Eataly but i've found it at Homesense for about half that price) and i've been told it makes the best french toast but it never lasts long enough to go stale in my house.
Dear Adam: In the 1980's I was a regular contributor as a freelance photographer for the NYTimes Travel Section when it came to chefs, culinary arts, restaurants and the new industry: cruise lines. In my studio, B&W images accompanied the column FARE OF THE COUNTRY. One assignment was Key Lime Pie (not grapefruit) For the NYT, ethics was important. Key limes were not yet commercially available. Not Whole Foods. None. I called a Key West farmer. He was restricted to shipping fresh key limes. I promised the key lime crop in Manhattan would not be affected. My fedex account and my fee I sent helped guard against fruit flies. The photographed pie was real key lime juice, tho it could have been anything. Integrity was key. I also photographed Salade Nicoise. Don't recall what the fuss became, but the Mayor of Nice called my editor to complain about a particular ingredient I included that was "NEVER" in Salade Nicoise. Damn..well blame Julia Child. I followed her notes. Hope your readers saw the Marcella Hazan PBS documentary last weekend. Well worth finding. Her signature chicken with two lemons failed to mention I discovered after roasting about 10 chickens, ONE CANNOT USE STANDARD factory raised chickens. Their meat: too dense from rapid growth. The delightful infusion does not happen. Organic, free range chicken permits lemon infusion. Cheers, Jonathan Atkin/NYC
my eyes were so fixated and the food that I barely even noticed anything else🌝
You’re really an amazing chef. I would hire you if I was anywhere close to you, I’ll be your best friend so I can eat good food like this, but I live in West Africa and I don’t think that’s possible.
Thank you for the newsletter. It’s amazing and I’m so in love with what you do.
Do you think it's ok to leave the anchovy out of the dressing? Husband is allergic to scaled fish but can have canned tuna. I don't question the allergy, especially with 31 years together and multiple epipens.
That salad! Wow! The dinner too. Looked like such a fun and delicious visit. I love making the Alison Roman blueberry cake that she describes to be like the top of a muffin and whenever I make it we have to say “Top of The Muffin To You!” Elaine style. I have Sweet Enough but somehow haven’t seen this tart so will have a go to brighten up winter. Hoping frozen blueberries will be ok?
That Alison Roman tart is a staple in our house and SO easy. Yum!
And it’s GORGEOUS!
i saw at the end you recommended an article on the best croissants in New York, well the next time you're visiting the Pacific Northwest be sure to try Schwartz Brothers Bakery Croissant Loaf (you can get it at the Bellingham Costco 2 loaves in a bag for about $9). it makes great toast (especially nice with a little schmear of Kerrygold butter and Conserve del Tretino raspberry jam ... you can get it at Eataly but i've found it at Homesense for about half that price) and i've been told it makes the best french toast but it never lasts long enough to go stale in my house.
made me drool
Delish 🙌
Dear Adam: In the 1980's I was a regular contributor as a freelance photographer for the NYTimes Travel Section when it came to chefs, culinary arts, restaurants and the new industry: cruise lines. In my studio, B&W images accompanied the column FARE OF THE COUNTRY. One assignment was Key Lime Pie (not grapefruit) For the NYT, ethics was important. Key limes were not yet commercially available. Not Whole Foods. None. I called a Key West farmer. He was restricted to shipping fresh key limes. I promised the key lime crop in Manhattan would not be affected. My fedex account and my fee I sent helped guard against fruit flies. The photographed pie was real key lime juice, tho it could have been anything. Integrity was key. I also photographed Salade Nicoise. Don't recall what the fuss became, but the Mayor of Nice called my editor to complain about a particular ingredient I included that was "NEVER" in Salade Nicoise. Damn..well blame Julia Child. I followed her notes. Hope your readers saw the Marcella Hazan PBS documentary last weekend. Well worth finding. Her signature chicken with two lemons failed to mention I discovered after roasting about 10 chickens, ONE CANNOT USE STANDARD factory raised chickens. Their meat: too dense from rapid growth. The delightful infusion does not happen. Organic, free range chicken permits lemon infusion. Cheers, Jonathan Atkin/NYC
my eyes were so fixated and the food that I barely even noticed anything else🌝
You’re really an amazing chef. I would hire you if I was anywhere close to you, I’ll be your best friend so I can eat good food like this, but I live in West Africa and I don’t think that’s possible.
Thank you for the newsletter. It’s amazing and I’m so in love with what you do.
Do you think it's ok to leave the anchovy out of the dressing? Husband is allergic to scaled fish but can have canned tuna. I don't question the allergy, especially with 31 years together and multiple epipens.
of course! Maybe add some capers instead!
Sure!
Help! Tried to get cornmeal from our supermarket (in Australia) and they said it had been “deleted”! Wondering a good substitute for the tart?
That salad! Wow! The dinner too. Looked like such a fun and delicious visit. I love making the Alison Roman blueberry cake that she describes to be like the top of a muffin and whenever I make it we have to say “Top of The Muffin To You!” Elaine style. I have Sweet Enough but somehow haven’t seen this tart so will have a go to brighten up winter. Hoping frozen blueberries will be ok?