Hey, everyone!
I once heard a podcast with Dr. Zach Bush where he said that we should be asking the question “who did you eat with?” as often as we ask the question “what did you eat?”
His point gets to something deep that I think about often when it comes to cooking— food is as much about bringing people together as it is about the specifics of what you eat.
Many people today are extremely diligent about what they eat, closely tracking macronutrient profiles and obsessing over food sensitivities. Yet many of us also end up eating so many of our meals in a state of aloneness and distraction— looking at a computer screen or phone, driving to our next meeting, scarfing something quickly between appointments, etc.
It begs an important question— what is more nourishing? A kale salad eaten alone, hunched over a desk while you attempt to hit your next work deadline? Or a giant spread of breads, meats, and cheeses shared around a dinner table with a bunch of people you love? I’d venture to say the latter, and I think it’s an aspect of health that is woefully ignored.
Communal eating is something that humans have done for ages, and the modern world has distanced us from this tradition. In my travels and years living abroad, I’ve noticed that American culture seems particularly out of touch with this pastime. I feel strongly that we’re losing something important, and that we should do what we can to reverse this trend.
While it’s not possible for any of us to make every meal a shared experience, we can certainly work to improve our ratio. That’s where cooking comes in. Learning to cook doesn’t just allow you to feed yourself, but also to facilitate the type of communal eating experiences that all of us need.
Consider this newsletter your invitation to invite a few friends over for dinner and cook a communal meal this week. Even better, make it a standing thing! Your community, and your soul, will thank you.
As always, if you’ve got questions, comments, or feedback, please shoot me an email! I read every response to every newsletter!
Myles
What to Cook for a Crew
Never cooked for a crowd before? No worries. A slow-roasted whole chicken is the perfect place to start. It’s hard to mess up, feeds quite a few people, and is a reliable crowd-pleaser.
One of my favorite recipes is this slow-roasted gochujang chicken from Bon Appetit. By roasting the chicken on top of a bed of baby potatoes, you basically get a full meal in a single pan. I’ve riffed on this recipe in quite a few ways— you could swap out harissa or chipotle adobo for the gochujang, for example. The most important thing is the low and slow cooking method. I’d also recommend salting the chicken a day in advance if you have the time.
Serve this with a big salad, and you’ve got a simple, delicious, and easy meal that will feed a crew. My friend Anthony Benedettini, a talented sommelier, recommends pairing this with a French Gamay or a South African Grenache to really impress your friends.
What I’m Cooking
Halloumi cheese has become one of my favorite things to eat recently. It’s a hard cheese that stands up well to heat, so you can grill it or sear it. My favorite way to cook it is to slice it up and sear it on both sides in a cast iron pan with a little bit of olive oil. It’s crunchy, bubbly, and golden-brown on the outside, and gooey and melty on the inside.
It’s best enjoyed piping hot, directly off the pan. I like to serve it with toasted bread and something acidic or briny, like some fermented or pickled vegetables. It’s the perfect thing to serve as a starter while your whole chicken roasts.
What I’m Listening To
A dinner party isn’t complete without a killer playlist. Luckily, we’ve got you covered! My company Mother Tongue put together a number of playlists on Spotify that are perfect for cooking with friends. Turn one on and focus on your cooking, knowing that the musical vibes will be taken care of.
What I’m Loving
My good friends at Kettle & Fire recently launched their regenerative bone broth. Regenerative agriculture is something I care deeply about— and will certainly be the subject of a future newsletter.
Regenerative agriculture is the antidote to a lot of the problems that face our food system, and it produces nutrient-dense, incredibly tasting food products. In my opinion, the best way to support regenerative agriculture is to vote with your dollar and purchase products from brands (like K&F and Force of Nature) that source from regenerative farms.
Bone broth is a staple in my cooking. And while it’s great to make it from scratch, K&F’s shelf-stable product provides serious convenience while maintaining incredibly high standards for quality. I can’t recommend this enough.
What I’m Reading
One of my favorite local chefs, Jesse Griffiths of Dai Due, is about to release his Hog Book, all about hunting, cooking, and eating wild hogs.
This article in Eater gives a bit of background on the book and previews some of the stunning photography and recipes inside. I can’t wait to get my hands on a copy of this!
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