You’ve seen the Snackadium, the pizza with a pepperoni football, the zillion layer dip, but come Sunday you might want a more literal football food — inari, the sushi we’ve always called “footballs.” The basic inarizushi is simply filled with seasoned white sticky rice, a fancier version might add some shredded teriyaki chicken and carrots, and this one, I went full-on, stuffing it with bacon and char siu fried rice.
Thanksgiving week. No one wants to talk about salad. And that’s 100 percent fine. Because after all the butter, carbs and sugar, you’ll be wanting something clean. So when you’re back on track, it’ll be time for redemption. In this case, it’s red redemption — radicchio, pomegranate, beets and honeycrisps with a sprinkling of toasted walnuts and parsley. Roast your beets a day before, or just buy the pre-cooked ones, and this winter salad comes together in no time.
If the food posts have seemed a little slow around here, it’s because I’ve been obsessed with shooting the hummingbirds that have taken to visiting our new little feeder. When you usually shoot still objects, trying to capture these little guys has been an entirely new challenge. Click through the Steller Story above for a look at our new friends.
If there’s one chef who has always really represented seasonal cooking to me, it’s Suzanne Goin, chef-owner of LA’s Lucques and A.O.C. The combo of persimmon and pomegranate shows up in both Sunday Suppers at Lucquesand A.O.C. Cookbook and that was the inspiration for this week’s FridayNightSlice — a Delicata squash flatbread topped with persimmon, pomegranate and a little blue cheese.