Some recent favorites:
- Rokia Traore, an incredible Malian musician, on Spotify while cleaning the kitchen. It’s love.
- The (surprisingly!) flavorful veggie Ramen at Tabata II (and the fact that it exists on 8th Ave and 35th St…)
- Heattech layers from Uniqlo. I think I’ve worn my “warmest shirt ever” every day since purchasing it last month.
- AirBNB, because it led us to this YURT(!!!) as a destination for our upcoming California trip!
- The amazing Instagram feed The_Pho_Project for its never-ending use of “pho” wordplay and punnery
- and this dip. Or, more exactly, this excuse to eat tahini-drenched, smoked paprika-covered smashed roasted squash on everything!
This was my favorite take away from the Bon Appetit Food Lover’s Cleanse. A simple but amazingly tasty dip/mash/spread/puree to enhance any and all foodstuffs. The cleanse called for you to eat with roast chicken, which I’m sure was delectable. I substituted fried tofu cubes which was equally tasty (but if we’re being technical a bit too much of the same texture). I snacked on it for days with pita, celery sticks, carrots, or even a quick stolen as-is spoonful. Treat it like hummus and you’ll find dip elation phoever and ever.
1 butternut squash, cut in half length-wise
3 big garlic cloves, unpeeled
¼ cup well-stirred tahini paste
¼ t smoked paprika
½ t ground cumin
2 T lemon juice
Heat oven to 425 degrees. Coat a rimmed baking sheet with 1 T olive oil. Sprinkle salt and pepper on squash halves and then place onto baking sheet, cut side down. Add garlic cloves to baking sheet. Cook for about 45-50 minutes, or until squash is very tender.
Let cool for about 5 minutes. Then, spoon squash flesh into a big bowl (discard skin). Peel garlic cloves and add them, along with tahini, cumin, paprika, and lemon juice. Mash everything together roughly with a fork. Add s&p to taste. Sprinkle with zaatar to serve.