Hi Jenny. I love your newsletter. If you loved JLD’s interview with Ruth Reichl, you should definitely read Ruth’s books Tender at the Bone and Comfort Me with Apples. They are so good! She has had a very interesting life. She talks about her mom a lot in the first one.
i'm so tired of all the new "it can do it all!" cookware but then it's like, don't scrub it, don't spray it, don't use over high heat, don't put it in the oven, don't heat it if it's empty, be careful which utensils you use with it...like, really? what a joke. i've had good luck with my ikea 365 pan actually - had it for ten years now. it's not nonstick anymore but it's a beast. i can sear meat, roast chicken, bake pizza...make sauces, dutch babies, pancakes...pan fried cutlets or deep fried tortilla chips, you name it.
i do keep a nonstick frying pan for eggs and taco meat - it's the rachael ray ceramic outside/nonstick inside...i want to replace mine but of course they discontinued all the colors i like so i've been waiting for the right one to appear on ebay. (after 12+ years AND a nine alarm house fire they are finally nearing end of life and i'm satisfied with that for a nonstick which usually last like...a month lol.)
I can't agree more with the podcast, the pots and the pairing book! I'm also now craving ricotta. I've been making home made labneh on repeat lately, very similar and good with just about everything. My All Clad pots are still going strong after 20 years! I loved the Jane Fonda episode with JLD.
I love my all-clad deep skillet. I only got it a few years ago, but it’s more than earned it’s keep. It’s the pan I reach for the most in my kitchen. I got one to match the size of the huge burner on my stove and haven’t looked back.
Jun 6, 2023·edited Jun 6, 2023Liked by Jenny Rosenstrach
I see so much praise for Le Creuset’s Dutch oven, but I have to give a shout out to the middle child: LC’s 5 qt braiser. It lives on my stove and can do most of what the Dutch oven does as well as cook a great steak.
Heading to Nashville with friends for the launch of Ann Patchett’s new novel, Tom Lake —would love any food recs from Jenny or other readers! Alreading planning on the fresh ricotta at Eve’s!
I’m so surprised that The Flavor Thesaurus has only 1 review on Amazon! It sounds wonderful and I’m adding it to my collection. Thank you!
Homemade ricotta forever!
Hi Jenny. I love your newsletter. If you loved JLD’s interview with Ruth Reichl, you should definitely read Ruth’s books Tender at the Bone and Comfort Me with Apples. They are so good! She has had a very interesting life. She talks about her mom a lot in the first one.
i'm so tired of all the new "it can do it all!" cookware but then it's like, don't scrub it, don't spray it, don't use over high heat, don't put it in the oven, don't heat it if it's empty, be careful which utensils you use with it...like, really? what a joke. i've had good luck with my ikea 365 pan actually - had it for ten years now. it's not nonstick anymore but it's a beast. i can sear meat, roast chicken, bake pizza...make sauces, dutch babies, pancakes...pan fried cutlets or deep fried tortilla chips, you name it.
i do keep a nonstick frying pan for eggs and taco meat - it's the rachael ray ceramic outside/nonstick inside...i want to replace mine but of course they discontinued all the colors i like so i've been waiting for the right one to appear on ebay. (after 12+ years AND a nine alarm house fire they are finally nearing end of life and i'm satisfied with that for a nonstick which usually last like...a month lol.)
I can't agree more with the podcast, the pots and the pairing book! I'm also now craving ricotta. I've been making home made labneh on repeat lately, very similar and good with just about everything. My All Clad pots are still going strong after 20 years! I loved the Jane Fonda episode with JLD.
Thanks Jenny for making my Tuesday:)
I love my all-clad deep skillet. I only got it a few years ago, but it’s more than earned it’s keep. It’s the pan I reach for the most in my kitchen. I got one to match the size of the huge burner on my stove and haven’t looked back.
I see so much praise for Le Creuset’s Dutch oven, but I have to give a shout out to the middle child: LC’s 5 qt braiser. It lives on my stove and can do most of what the Dutch oven does as well as cook a great steak.
Heading to Nashville with friends for the launch of Ann Patchett’s new novel, Tom Lake —would love any food recs from Jenny or other readers! Alreading planning on the fresh ricotta at Eve’s!