Happy Sunday!

Here is your weekly recipe inspiration newsletter!

Our goal is for you to never be stumped for your Sunday grocery store run again.

As always, a grocery shopping list for the recipes is linked in Notion at the end of this email.

In This Week’s Edition:

Try Something New 🤯 — Filipino Adobo Chicken

Throwback Time 🍳 — French Omelette

The Leftover Shelf 🥡 — Breakfast Sandwich Framework

Extra Helpings 🤤 — Off-Menu Ordering Ethics, Measuring in Grams, and More

Shopping List ✅ — Sorted Ingredients for Easy Shopping!

Try Something New 🤯

A great dish to learn a new flavor profile!

Filipino Adobo Braise

Filipino-style adobo is actually more of a technique than a recipe: it refers to braising any kind of meat in an acidic & salty liquid base (thanks to the usual vinegar and soy sauce mixture).

There are hundreds of iterations out there, but here’s a base recipe to help you try and understand the garlicky, sour, and meaty flavor profile.

Chicken Adobo Braise

• 6-8 bone-in, skin-on chicken thighs and/or drumsticks

• 15 ml (1 tbsp) cooking oil

• 250 ml (1 cup) soy sauce

• 250 ml (1 cup) vinegar of choice

• 250 ml (1 cup) water

• 5-10 garlic cloves, thinly sliced

• 1 tsp (3 g) whole black peppercorns

• 3-5 bay leaves*

Serving Components

• Cooked white rice

• Scallions, thinly sliced for garnish

*use more if dried, less if fresh: bay leaf science (video).

Instructions

1. Sear the chicken: In a heavy pot over medium heat, add the oil and sear all pieces of the chicken until all sides, especially the skin, are deeply browned.

2. Add the braising aromatics: Add the garlic, peppercorns, and bay leaves. Stir and fry until aromatic, about 1 minute. Add the water, soy sauce, and vinegar to stop them from burning.

3. Braise & reduce sauce: Bring the liquid to a simmer, partially cover, and braise for 1 hour or until the liquid has reduced by a third and the chicken is tender.

4. Serve: This dish can be enjoyed immediately or reheated days later. Serve chicken over rice with a few spoonfuls of the sauce and scallions for garnish.

Pro Tip - Add a few spoonfuls of sugar to soften the acidity, or toss in a chili during the braise to add heat. This adobo flavor profile can be used to braise anything: for a richer version try pork belly, or go meatless with tofu or eggplant.

Throwback Time 🍳

​Jacques Pepin has said that the ultimate test for a cook is the French omelet. While super simple to make (just butter, eggs, and salt), they are one of the hardest dishes to execute at home.

If you take on the challenge, you’ll be rewarded with a vibrant, buttery omelet with a moist & light interior. With practice, technique, and a few crucial tips (video) you’ll be able to produce a smooth and perfectly shaped product.

If you’re hesitant about making a bunch of failed omelets with the current price of eggs, don’t worry — here’s the perfect way to use up any practice rounds:

The Leftover Shelf 🥡

Leftovers are back in style…if you know how to use them.

This week’s move:

Failed French Omelets → Breakfast Sandwiches

Here’s a framework for a foolproof breakfast sando. The following layers ensure you get a meaty and juicy bite with textural contrast, but use whatever eggs, meat, and toppings you have on hand.

Recommended Breakfast Sandwich Layers

• Bread: A sturdy but chewy roll is best. Toast for flavor and texture.

• Eggs: Scrambled (like omelet scraps) is ideal. If you want the runny yolk effect, use a fried or poached egg instead.

• Meat: A seasoned ground meat patty or bacon are classic for a reason. Anything salty that adds a textural bite works (try leftover BBQ or braised meat too).

• Cheese: Your choice! A meltable cheese will hold everything together.

• Greens: These are primarily for freshness and texture. If you don’t have greens, anything with a crunch is welcome: pickled onions, fried shallots, potato chips, etc.

• Sauce: Your choice! For extra flavor & moisture.

To assemble:

Toast your bread and cook/warm up any meat, egg, and cheese layers. Add all components to the sandwich, optionally wrap it, and enjoy.

Want to learn more about creating the perfect breakfast sandwich? Here’s a full video guide.

Extra Helpings 🤤

🚀 Viral Eats

Food trends explained.

Q: Is it acceptable to order something off-menu that I saw on TikTok?

A: There’s something appealing about ordering off menu.

Is it the exclusive feeling of being-in-the-know? Or just the better and bigger deals? (Like Torchy's 973-calorie Ace-of-Spades, anyone?)

In-N-Out has famously embraced its secret menu by publicizing it online. Chipotle has strategically adapted by partnering with influencers to officialize TikTok trends into its online ordering system.

Other chains aren’t so eager about special requests. After a series of viral Waffle House “menu hacks,” many locations had to post signs asking customers to stick to the standard menu due to added stress and complexity for the kitchen staff.

Our take? Stick to special orders that are embraced by the establishment, or order ingredients a la carte and assemble the menu hack yourself.

🧠 Reader Q&A

Q: Why do you use grams to measure everything? Isn’t it better to visualize ingredients by volume, like in cups and tablespoons? — Matt B

A: Many chefs prefer to measure ingredients by weight instead of volume because it’s more precise and consistent. Volume measurements can vary depending on how an ingredient is packed, leading to inconsistent results. With liquids, however, remember that 1 g = 1 ml.

For example, measuring flour by volume can result in inaccurate measurements because the flour can be compacted or aerated, leading to too much or too little flour in a recipe.

Another important use case is measuring salt by weight, which ensures that the correct amount of salt is used in a recipe since different types of salt have different densities. Think about making sausage, meatballs, or meatloaf, where you can’t salt to taste but just have to add the correct amount into the raw mixture.

Lastly, easier cleanup is perhaps the most compelling reason for you to invest in a scale. Measuring by weight (with a scale) eliminates the need to wash extra measuring cups and spoons

Saucy Tip: If you are adding liquid ingredients right to a hot pan, like soy sauce to a stir fry, you can measure the starting bottle weight and then slowly add and measure until you’ve poured out the needed amount.

🏆 Dinner Winner! Reader Photo Submission of the Week

This week’s dinner winner is Ean W., who made blackened shrimp and fish tacos topped with a garlic cilantro lime slaw, pico, and sweet corn.

Reply with a picture of the best meal you made this week for a chance to be featured in a future email.

🍽 More Yummy Content

A Read: How a 28yo Professor Eats on $30K/Year in Austin, TX​

In a Minute or Less: Best Way to Reheat Mac & Cheese​

What We’re Watching: Why Everyone Orders Fried Chicken at this NYC Cocktail Bar​

Food Science: Why is There Beer in Beer Batter? (Adult Chicken Nugget Recipe)​

Upgrade Your Feeds: Connect with Ethan everywhere​

Ready to shop? 🛒

​✅ Shopping List 4/16