When it comes to sexy food, figs are often ranked near the top, along with finer cheeses, like a nice goat cheese. I’ve brought both together on this burger. And when choosing the greens for this, I went for the intricate, peppery arugula. This burger is unexpected and complex, beautiful to behold, as I find is also true of the very best love stories.
When contemplating what might make perfect football food for this year’s Super Bowl, it occurred to me that chicken wings with a tequila lime glaze might be ideal. Because, in my opinion, the best wings are spicy, salty, sweet and acidic in just the same way that these margaritas are. Turn on the big game, invite some friends, and pass out the napkins. It’s wing time.
I have always felt that citrus season comes at exactly the right time for Alaska. The blood oranges, tangelos, and grapefruit show up in plentiful number at the market and bring their sunshine with them, bottled up inside. Each year I anticipate that surprising juxtaposition when the dead of winter is bombarded by the juicy flavors of warmer places and that undeniable, sweet acidity. I spotted a recipe for pristine white coconut panna cotta topped with a glimmering grapefruit gelee and knew I had to try it, as it reminded me so distinctly of the wintry Alaska landscape brightened by the warmth of citrus season.
As best as I can tell, the last recipe I wrote that had mushrooms in it was in 2012. Unbelievable. I love mushrooms. Without even realizing it, I had virtually banished the ingredient from the house because of the kids and their preferences. I headed into the store the next day with purpose, making a beeline for the mushrooms. I was determined to make a mushroom dish, something very grown up and sophisticated and not give a rip if any of the kids in the house would like it.