THE JANUARY RECIPE

One month down

First of all, hi! This is my first official non-recipe newsletter, and I’m ending the month with what I like to call “The Recipe”. Like a recipe, it includes the “ingredients” or elements that made the month, and a “method”, or thoughts to bring it all together. I’m sure these “recipes” will evolve with time, but while I get into a rhythm of writing to you, I figured I’d start by making good on the promise of my Substack, and share what I’ve cooked, where I’ve been, things I’ve loved, and what’s been on my mind since the start of the new year.

By the time you receive this newsletter, I’ll be in Dubai having just returned from Saudi Arabia after performing the Umrah pilgrimage. I’ll share more from the trip in a future newsletter, and I plan to share my Dubai travel recommendations in Feb, so stay tuned. But for now, this is…

WHAT I’M COOKING

Here you can expect to see new recipes, recipes in development, and anything else I’ve made recently I think you might like.

2024 was very weird for me routine-wise, between family, travel, and the cookbook. This month, I finally feel like I’m back into a regular rhythm of cooking (for recipe testing and editorial work, but also personally). I stayed local through the holidays, focused on uploading my recipe archive to Substack, and felt rested and recharged to take on the new year. January is also a cold, cozy month, so I’ve been home a lot and haven’t ordered much take out, meaning I’ve spent lots of time right where I’m happiest: the kitchen.

Smashed Beef Kebab with Cucumber Yogurt: My very first recipe for NYT Cooking. Will share a bit more in a separate post, but say hi to a fail-safe 25 minute dinner! So fast, simple, and delicious. One kind review remarked, “Made as written with no regrets. This is one of those recipes that tastes so much greater than the sum of its parts…”

Chocolate Mousse: I ate this gleefully and on New Year’s Eve. It is a great, straightforward recipe by my former colleague, Genevieve Yam.

Chocolate Chip Cookies: Does the word need another ccc recipe? Probably not, but I had an idea that might speed up the process while delivering big on flavor. More to come.

Roast Chicken: I’m currently working on a spatchcocked roast chicken recipe, so there’s been a lot of chicken (and crispy chicken skin, yum) around here lately. And because it’s absolutely freezing out, I’ve been using all the chicken scraps to make…

Bone Broth: I shared this recipe with you earlier in the month and it really has been my saving grace. I started making it when I got the flu after Thanksgiving. It’s very delicious and has a generous yield, making it a pretty passive cook that keeps on giving.

Other recipes that went live this month: Peppermint Hot Chocolate & Tuna Salad Sandwich

WHERE I’VE BEEN

Here you’ll find highlights from all my outings, be it restaurant recommendations or travel guides.

I’ve stayed local most of the month, but enjoyed visiting my regular haunts and discovering some soon-to-be regular haunts as well.

Three Decker Diner: My first meal of the year here was a worthy one. I’ll be returning for the tuna melt.

Eleven Madison Park: My most recent dining experience. I’ve been here three times and it continues to feel special with every visit. I firmly believe that cooking at that level means the palate is so seasoned (no pun intended), that nothing they serve will taste bad—it’s just a matter of personal preference and whether or not you’d eat a particular dish again. My favorite course is the beverage from the first appetizer. On my last visit it was an exquisite bright green iced drink with a vegetal quality and this one was a broth made with potato chips to fortify the flavor. Fine dining is all about attention to detail, and they served the broth at the perfect temperature for sipping, hot but not too hot. All in all, it’s worth visiting to celebrate a special occasion.

Berenjak Dumbo: The famed London-based Persian restaurant is doing a residency at Soho House. The dining room and open kitchen were so beautiful, and the entire experience was quite sumptuous. I’ve never had luck with reservations in London, but the friends we went with have had the pleasure and mentioned the food tasted slightly better there. We later found out, per Soho House policy, there’s no sesame in any of the food (and when you’re talking hummus, that makes a difference). In any case, the koobideh rivaled Ravagh which says a lot. The Berenjak team hopes to open up permanently in New York in the coming years, outside of the residency. Note: Reservations are only open to Soho House members.

Chrissy’s Pizza: I truly feel so grateful to live in close proximity to this pizza shop. I can’t decide if it’s definitively better than L’Indsutrie, but it’s a thought. It reminds me of the dollar-slice I used to eat regularly in college—nothing tastes quite like nostalgia.

Au Za’atar Midtown East: Years ago I visited the Au Za’atar downtown. I remember the appetizers being delicious, but feeling bothered by the tableside shawarma that didn’t offer much other than a spectacle. A recent large family dinner brought us to the midtown east location, which was a much more comfortable experience (not a single tableside shawarma in sight). Again, the mezze stood out and I’d highly recommend loading up on the appetizers. The hummus bil lahme (hummus with lamb) and batata harra (spiced potatoes) are must orders.

Magic Jewelry NYC: I’ve gone for two aura readings in the last 5 weeks. What is it about someone confirming things you already know? Not much changed between the two readings, so I do think it’s legit. The first time I went, I listened attentively and retained almost nothing. The second time, though, I took notes. If you’re curious, the good: I’m a straightforward person, and positive thinker with an open heart who is busy and motivated (thank you, and yes); the bad: I need to rest, I’m holding onto some stress and pressure, and I’m impatient.

Rhythm Zero: A neighborhood gem I can’t seem to stray from. I’ve gone through phases with the space, and each time the layout changes, so does my relationship with the cafe (the intention of the owners, I imagine). The latest layout features large tables that are great for working from when my living room isn’t inspiring me and my to-do list is mostly admin. One of their winter specials is a salted maple latte that they kindly translate to a cortado at my request.

Yemenat: Specifically, the pop up residency by Akram Said was one of the best meals I’ve had in a while. I typically frequent Yemen Cafe on Atlantic Avenue, but when a friend texted they’d heard great things about the food, I jumped at the chance to try something new. Many of the menu items from the pop up are still available, although the residency is now over. Order the beef fahsa, leem aseer, chips adani, maraq, sanani kebab, and rashoosh.

THINGS I’M LOVING

These are the MVPs of the month, some new and some tried and true.

CLOTHES & ACCESSORIES

Dries Van Noten Snake Embossed Sneakers: While waiting for a table at the diner on New Year’s day, a very well timed Ssense ad got me. I’ve been eyeing the green ones for over a year and they never seemed to be in stock when I was ready to buy. I’d been looking for the right way to incorporate this print into my closet and the color palette here works seamlessly with the tones I usually go for. I’ve already gotten some decent mileage out of them. For a similar shape, this new release from COS feels like a hybrid of the Dries and Puma Speedcats; of course, I want them in black.

Uniqlo and JW Anderson: Every winter, I’m reminded that Uniqlo exists as the HEATTECH re-emerges from the back of my closet drawer. Their turtleneck, tshirt, and leggings are my base layers on most days, and while on the site looking for a reup, I saw the collaboration preview. I rarely set calendar alerts for product launches but this one was too good (and reasonably priced) to pass up. The socks! The oxfords! THE JEANS! The shirt I’m wearing here, so good.

The North Face Slippers: I’ve been dreaming of replacing my Ugg Tasmans with something that felt more me. Very warm; great in the snow and the recent “feels like 7 degrees” weather.

These leather pants I purchased from my Nuuly early on in the fall have become a staple. I mostly wear them with the cashmere sweaters I picked up at Beymen in Istanbul for a look that translates well from cafe to restaurant. The elastic waistband, slight crop, and barrel-leg-but-not-really vibe of these make them feel classic in a modern, comfortable way.

Cashmere Scarf: This brushed cashmere triangle scarf doubles as a hijab; so convenient and very chic, if I do say so myself.

Vertige Ring: My ring obsession is no secret. I’d been holding out on this one for over a year and caved. It’s inspired by Martin Margiela’s Double Tour design for the house from 1998. I love the quality, craftsmanship, and storytelling of Hermes, so buying into the brand is always a pleasure, and something about their silver pieces are particularly interesting to me. I was also born in 1998: a sign.

These Celine sunglasses I purchased in Paris 2 years ago are a classic I’ve been reaching for so often lately. I like the low contrast the tortoise offers against my skin tone. Otherwise, I’m enjoying the visual interest these offer with the blue ombre lens and silver frame by Prada.

VANITY

Victoria Beckham Lip Gloss: I posted an Instagram story wearing this and my dm’s lit up. A good number of you bought it through my affiliate link, so thank you. It’s the only lipgloss I’m reaching for these days—it’s perfectly pigmented and gives me a youthful, wintery look.

Davines OI Shampoo: I’ve never been one to take soap from hotels. The first time I even thought of it was last summer while I was staying at Mezzetorre in Ishcia. The shampoo was noticeably agreeable with my hair. It lathered well, washed out quickly, and left my hair soft and shiny. It was Davines. I brought it home with me. So, months later, when I was searching for a new shampoo and recognized the brand, I stopped and checked out. I’m so glad I did. I would continue to purchase it for the scent alone, but it’s also a great product for the aforementioned reasons. As soon as I lather it in, the familiar scent of bukhoor fills the shower. It’s made with roucou oil which is meant to help with hydration, melanin protection, and fight frizz, all with natural UV protection.

You can shop my other beauty favorites here.

FOOD

Meredith Dairy Marinated Sheep & Goat Cheese: Truly divine. I’ve been spreading it over these crackers.

Kefir: As an Ayran, lassi, and doogh lover, I’m surprised it took me so long to jump on the bandwagon. I prefer it seasoned with a bit of salt. A drinkable, and delicious probiotic.

Kloo: A new addition and a fast favorite. It’s a coffee concentrate. Yes it is pretty, but it’s also delicious and straightforward to use. I’m working my way through the Guatemala Origins concentrate now.

You can shop more of my food favorites here.

KITCHEN

Staub Enameled Cast Iron Braiser: This was a holiday gift and it has been, without a doubt, the most valuable player in my kitchen this month. I left it out on the stove, partly because it's gorgeous, but also because I knew it’d be top of mind to use. I served short ribs in it, braised chicken legs, and charred bell peppers and onions, all in the same week. And, did I mention it’s gorgeous?

You can shop all of my kitchen favorites here.

WHAT’S ON MY MIND

The media that made an impression and the thoughts I keep coming back to.

MEDIA

The Paris Novel by Ruth Reichl: This book had been sitting pretty in my travel tote for a while, but we found each other again during a recent closet cleanout. I finished it this morning with my coffee, and I’m very satisfied. If you’re looking for a bit of an escapist read and love food, art, and/or Paris, this one’s for you. Read the passage above if you need more convincing.

Severance: The second season started airing this month. This show is a modern great and sits right next to Industry, Shrinking, and Succession on my list of favorites.

Norma and Saqib of Masala y Maiz on Chef’s Table: One of my fondest memories in life is enjoying the food they prepared for us on a veranda in Costa Rica (pinch me). I come from a similar cultural background as Saqib so seeing our shared heritage displayed in this way was particularly moving. I hope you watch it; they are so inspiring.

Anora: This was an early-January watch, and I haven’t stopped thinking about it. It’s been a long time since I saw a movie that was well-produced, funny, heartfelt, and made me think about girl-hood again.

Nosferatu: It’s worth watching for the visuals and the acting was good, but the plot dragged. Lily-Rose Depp has one of those faces I could look at forever.

THOUGHTS

• I know everyone loves to hate on New Year’s resolutions but can we bring them back? Why do we shrivel at the idea of maintaining the promises we make to ourselves, and avoid accountability. I made a few and I hope you did, too. If we can honor the promises we make to ourselves, we’ll learn to trust ourselves, too.

• I’m trying to start making the kind of cooking videos I want to watch. It’s not easy. I’m trying out a more “FaceTime” style format right now, see here and here. It's new to me and feels awkward but also better than my usual top down? I think I'll experiment with a few more styles.

• The 8 hour TikTok ban made me appreciate Substack even more. It replaced my morning scroll that fateful Sunday and it was so pleasant. Yes, substack is still social media, but it feels productive, akin to reading a book.

• I’ve been writing a lot of thank you notes this month. I purchased some Hermes tea cup sets for the nine women that contributed recipes to the cookbook (gift what you’d love to receive). I shared their recipe photo and a hand written card expressing my deepest thanks alongside the cups. I find handwriting letters to be such a cathartic practice that centers my gratitude in someone else’s presence.

• I did an interview for the cookbook recently and was caught off guard when asked what art inspires my work. In the shower the next morning I thought of the common saying, ”Art imitates life” and realized my main source of inspiration is my own life, and I try my best to tell the untold, “ordinary” stories from my experiences.

• Keeping perfume in the kitchen. I love the smell of onions, garlic and ginger, but I do not want to smell like them.