Dish & Tell: The One With The First Five
Five iconic recipes, endless mini pies, and using Lisa Barlow's 'going the distance' as our collective coping mechanism
Quick note: This newsletter was meant for yesterday, but Wednesday morning's news made that feel impossible. These election results are devastating and I'm still processing. It's sobering to confront what this country continues to choose, even when the stakes are this high. (Also deciding to launch a newsletter this week was definitely a choice.) Meanwhile, the NYT Tech Guild is striking for a fair contract, so I'm pausing recipe videos in solidarity but sharing deep dives here instead. The world feels particularly heavy right now, but I've always found that good food and shared stories have a way of bringing us together. So let's escape into the kitchen for a moment...
P.S. There's more tea at the end (after the recipes) - because good gossip makes everything better.
CURRENTLY:
Cooking: Mini apple pies (I am soooo keeping the doctor away)
Wearing: This Samsoe Samsoe jacket (I rented it on Pickle for $90)
Watching: Lisa Barlow tell her lawyer she's "going the distance" on RHOSLC (literally me deciding to cook all 50 NYT most popular recipes)
Planning: (When the time is right) Recipe #27... Southern Mac and Cheese (4 cups of cheddar + 2 cups milk = my arteries are trembling)
Scrolling: This Amagansett wedding (loooove when rich people rich people tastefully - and casually wage war on mosquitos for their special day)
Wanting: These Bose x Susan Alexandra headphones (for a small price tag of $398 I could look so stupidly cute)
DISHING RECIPES: THE FIRST FIVE
Starting with the classics, old and new—these first five were full of surprises. Some lived up to the hype (hello, timeless flavors), while others left me wondering how they made the cut.
1. BUTTERMILK-BRINED ROAST CHICKEN by Samin Nosrat
Link to original recipe (but maybe just stick to watching my video until the strike ends).
Let me be dramatic for a sec - this isn't just another chicken recipe, it's the one that ruins all other chicken recipes. The buttermilk brine is literally culinary magic (24 hours required but worth it). No herbs or fancy additions needed - just perfect, golden-brown, juicy chicken that makes you want to send Samin Nosrat a thank you note (sealed with a kiss). Less really is more.
Quick Stats:
Prep Time: Long (24-hour brine + 1 hour rest + 45 min cook)
Taste: 5/5 (worth every hour)
Difficulty: 3.5/5 (those chicken leg placement instructions did have me standing there with my eyes crossed)
Would I Make Again?: You already know my answer.
What The Recipe Doesn't Tell You:
Double-bag the brining chicken
Skip the twine (YouTube leg-tucking hack works better)
Trust the buttermilk
For 3-4 lb chicken. Smaller? Check at 45 mins
Get a meat thermometer (165° in thickest part = perfection)
Side Dish Winners:
Ina Garten’s Roasted Potatoes (the one and ONLY way to make roasted potatoes)
Good bread for soaking up all the juice (Frenchette's Country Loaf if you're in NYC, trust)
What I Wore: (If you don’t care keep scrolling) In my first video, I wore a grey knit cardigan from Zara from 2 years ago (similar versions here and here), and some sweats that I bought off of Depop. In the second video, I wore a Still Here tank and my favorite Naked Vice Maxwell jeans.
2. SHAKSHUKA WITH FETA by Melissa Clark
Link to original recipe.
For someone who usually skips shakshuka on menus, this recipe completely converted me. Perfectly spiced tomato sauce, runny-yolked eggs, and feta that melts into creamy pockets of joy. It's giving Mediterranean café energy, and it's better than any restaurant version I've had (yeah, I said it). The kind of recipe that makes you feel like a chef while barely trying.
Quick Stats:
Prep Time: Medium (45 mins, mostly just simmering)
Taste: 5/5 (I literally said "oh my god" out loud when I took the first bite)
Difficulty: 2.5/5 (Just don't burn the garlic and you're good)
Would I Make It Again?: Already planning to.
What The Recipe Doesn't Tell You:
Crack eggs in a bowl first
Let veggies get SUPER soft
Sauce needs to actually thicken
Check at 6 mins for runny yolks
Sprinkle feta, don't stir
Use an oven-safe pan (Caraway Cast Iron worked perfectly)
Side Dish Winners:
Really good crusty bread (non-negotiable)
Simple arugula salad if you're feeling fancy
Hot sauce on the side (I used Mina Harissa to keep it authentic, but Cholula works too)
What I Wore: A Zara sweater tank (similar to this one), my favorite J. Crew silver bangles, Jaded London Colossus Jeans in Washed Black, a belt I thrifted in Portugal for $10, and these Warby Parker glasses.
3. NO-KNEAD BREAD by Jim Lahey
Link to original recipe.
This bread recipe is life-changing. Easiest bread I've ever made and it looks straight from a fancy bakery. Perfect crispy crust, pillowy inside, and makes you feel like a pro baker while doing basically nothing. Hardest part? The 24-hour wait (worth it though).
Quick Stats:
Prep Time: Long (24 hours, but mostly waiting)
Taste: 5/5 (I literally couldn't stop eating it with French butter and flaky salt)
Difficulty: 2/5 (Just watch the browning time)
Would I Make It Again?: Already planning loaf #2.
What The Recipe Doesn't Tell You:
Shaggy dough is good dough
Bubbles on top = ready to go
Get that pan HOT hot
20 mins lid-off for perfect brown
Let it cool (I know it's hard)
Caraway Cast Iron = zero sticking
Side Dish Winners:
Really good French butter with flaky sea salt (non-negotiable)
Any soup that needs good bread for dipping
Honestly? It's perfect on its own
What I Wore: In the first part of the video, I’m wearing a blue & white striped polo that I thrifted in Portugal. In the second part, I’m wearing this basic J. Crew tank, J. Crew earrings, a sweater that I stole from my boyfriend that is from Hong Kong (lol sorry this is so unhelpful), and my favorite Naked Vice Maxwell jeans.
4. RED LENTIL SOUP by Melissa Clark
Link to original recipe.
This soup that made me question everything I thought I knew about lentil soup. It's bright, perfectly spiced, and the kind of soup that would literally cure your cold. The fact that it takes less than an hour to make something this good should be illegal.
Quick Stats:
Prep Time: Quick-ish (45 minutes total, mostly just simmering and chopping)
Taste: 4.9/5 (and the .1 deduction is just me being difficult because I don't usually like lentil soup)
Difficulty: 2/5 (Just watch the heat on the spices and don't burn the garlic)
Would I Make It Again?: Already froze half for my next sick day.
What The Recipe Doesn't Tell You:
When they say "golden" onions, they mean actually golden
That lemon juice at the end is non-negotiable
You can absolutely use two medium carrots instead of one large
Blending half the soup is genius - perfect texture situation
This recipe doubles beautifully (you'll want leftovers)
Side Dish Winners:
That no-knead bread we just made (literally perfect timing)
A drizzle of good olive oil on top (my favs are Frankies and Graza)
More lemon wedges because why not
What I Wore: These Rag & Bone sweatpant material jeans (I have them in 4 colors), my favorite American Vintage cashmere sweater, and a J. Crew calf-hair belt (they no longer sell her).
5. JOLLOF RICE by Yewande Komolafe
Link to original recipe.
While not my favorite recipe so far, this jollof rice brought some serious flavor - we're talking deep tomato notes and a perfect kick of heat. The texture wasn't quite right (totally my fault for not understanding parboiled rice), and it really needs some braised meat to feel complete. Good, but probably not going into my regular rotation.
Quick Stats:
Prep Time: Long-ish (1.5 hours of actual work)
Taste: 4.2/5 (The flavor profile is amazing but needed those crispy bottom bits)
Difficulty: 3.5/5 (A lot of steps and some rice confusion)
Would I Make It Again?: Not solo, but maybe as a side for a stew
What The Recipe Doesn't Tell You:
Parboiled rice ≠ partially boiled rice (learned this the hard way)
Half the recipe works perfectly
Works best as a side dish (solo feels incomplete)
Side Dish Winners:
Any braised meat situation
Rich, saucy proteins
The recipe suggests fried plantains (wish I'd known)
What I Wore: My favorite $5.99 thrifted Texas shirt (RIP after tomato sauce incident) and Sunday night sweats because real life.
DISHING THIS WEEK'S TEA:
Overheard this week: Couple outside La Colombe at 9 AM, holding hands and whispering, “I mean, we met at the most fun time in our lives, but…” I need to know how this romantic regret saga ends.
Tried Le Veau d'Or and honestly? I loved it. Fun, delicious, controlled chaos. There was a woman in the corner wearing a 1960s pillbox hat like she’d time-traveled, and everyone there knew each other. Weird, but I liked it.
My most used kitchen gadget this week: This Caraway peeler. I’ve been peeling a lot of apples.
Food trend that needs to stop: Savory Millefuille. I know we're all pretending frozen puff pastry is giving French bakery, but IMO it gives grocery store freezer aisle. Love you Claud and Wildair, but some things should stay sweet.
Favorite comment (from the recipes above): Thank u for seeing me.
If you liked this, share it with a friend (or multiple) and I'll DM you what I think you should make for dinner tonight. If you hated it, keep it to yourself - I prefer to live in oblivion. Until next time (next Wednesday)!
why can’t anyone tell me what parboiled rice is