Every Friday morning, Bon Appétit senior staff writer Alex Beggs shares weekly highlights from the BA offices, from awesome new recipes to office drama to restaurant recs, with some weird (food!) stuff she saw on the internet thrown in. It gets better: If you sign up for our newsletter, you'll get this letter before everyone else.
Something to cook
In a kitchen without my usual spice brigade, I’ve adapted to my biological need for chile crisp with what I call Minimalist Chile Crisp. I stole it from this steak recipe by Andy Baraghani. Three ingredients: Fry sliced or chopped garlic in whatever oil over low-ish heat until it’s browned and crispy, pour it all into a little bowl where a tablespoon of red chile flakes is waiting. This condiment has saved a boring batch of lentils, all my scrambled eggs, and maybe even my marriage. Just kidding, I’m not married. But I bet it WOULD!
Spice things up: Steak Short Ribs with Crispy Garlic and Chile Oil
Food media gains
A literary magazine centered around Taco Bell but not officially authorized by the chain came to my attention this week. As a lover of the literary and nacho arts, I am tempted to submit my own poem to Taco Bell Quarterly:
There once was a girl from Houston.
Who couldn’t hold her Taco Bell toots in.
She leaned over quick,
And cried out with an “ick!”
Then realized her Zoom was unmuted.
The big bag
Ever notice how coffee beans just run out? Especially in a household full of PEOPLE? My out-laws have found an impressive solution to this recurring problem, which is to buy the motherload FIVE-POUND bag of beans from Intelligentsia. Free shipping and everything. It’s a little over a month’s supply. I felt the need to share this insider tip with you.
Other Articles
Baked Eggplant Sticks
My Anxiety Symptoms Were Ruining My Life
