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In food news this week, we talked about the shuttering of Lucky Peach magazine.
What’s for dinner? Homemade burritos.
Passover is coming. Marisa tells us about her favorite side dishes.
We have a guest this week–Ann Karlen is with us to give us the inside scoop on this Saturday’s Philly Farm & Food Fest.
At the market, we’re buying carrots lately.
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Recipes
Can you hook me up with the recipes for (1) fermented carrots (mentioned by Joy, I believe) and (2) that carrots with tahini and something sauce like a salad with fennel seeds and smoked coriando (by Maurissa I think). So you mentioned them both and they sound intriguing. 🙂
June
Hi, June, I often make up my flavorings for carrot pickles but I also follow Amanda Feifer’s basic instructions. Her recipe here is terrific: http://phickle.com/ginger-carrot-pickles/
Thanks. Looks good. June
A few thoughts on burritos –
1. Yes! Totally legitimate dinner. We have them at least once/week
2. I’m not sure if it’s only local, or in California, or the southwest, but at my Costco, there are uncooked tortillas that I get and they really elevate dinner. They are sold in like a 50-pack in the refrigerated section. I just cook however many we need for dinner. 5 stars
3. The frozen burritos from the Kitchn you mentioned? They work and they’re good. I labeled the foil with sharpie so I knew what was inside (I made a couple versions at once)