Good morning. We've given the Sunday Cooking Club a bit of a facelift. Let us know what you think! You can expect a series of visual improvements over the next few months.

We'll still be covering new recipes, cooking frameworks, food trends, and reader-submitted questions in each edition. Thanks for reading!

— Ethan Chlebowski, Pat Tammaro, & Keith McBrayer

TRY SOMETHING NEW🤯

Summer salad framework

Why learn this?: You'll eat a lot more salads if you know how to make them satisfying.

Use ingredients from each of the following categories for a balanced salad.

🥬 Greens: lettuces, spring mixes, arugula, spinach, watercress, etc

🫐 Sweet: dates, dried berries, fresh fruit, etc

🧀 Creamy/Tangy: feta, goat cheese, parmesan shavings, etc

🥓 Salty/Crunchy: nuts, bacon, seeds, etc

🍋 Vinaigrette: 3:1 ratio of any vinegar or acidic element and to oil (olive or neutral).

For example, here are two salads you could make following the above framework:

Instructions:

Make the vinaigrette: In a closed container, shake together the vinegar and oil (optionally add salt and other seasonings or emulsifiers, like honey or Dijon mustard)

Assemble the salad: Collect and/or cook/toast any components. Toss greens with your vinaigrette, then top with the other components.

• Optionally add extra lean protein, like chicken or tofu, for a more filling serving.

THROWBACK TIME 🍳

Does vodka make pasta taste better?

Vodka does make a difference in pasta sauce, but it isn’t always good. Too much (even by a small percentage) can ruin a sauce.

• While it’s better to measure out the booze and know how much you’re adding (~2% final abv is the sweet spot), you can always remedy a heavy splash by simmering the sauce until it tastes palatable yet bright.

Why watch the full video? You'll learn about the flavor science of cooking with alcohol, and how to add different characteristics to your pasta with other, more flavorful spirits, like gin or mezcal.

THE LEFTOVER SHELF 🥡

Pasta sauce w/ any spirit

If you’re looking to experiment with other spirits or the flavors of a pasta sauce, get creative and use this framework to substitute ingredients (ratios are by approximate volume).

Creamy Pasta Sauce Framework

• 2% alcohol concentration by volume (amount guidelines here)

• 2 parts sauce base (tomatoes, roasted bell peppers, pesto)

• 1 part creamy components (heavy cream, grated cheese, sour cream, etc)

• 1/2 part aromatics (diced onion, garlic, pepper flakes, spices)

Serve With

• Cooked pasta

• Extra toppings & garnishes, if desired (chicken breast, chopped parsley, Parmigiano Reggiano, etc)

Instructions

Saute the aromatics and then added the sauce base and creamy ingredients until everything is incorporated. Gently simmer for a few minutes until reduced to a serving consistency. Add the alcohol in the final minutes of cooking.

Serve over pasta with garnishes or toppings.

Pro-Tip: If you don't want to calculate the 2% abv, just use about 1/2oz or 1 tbsp of vodka for every cup of sauce you have (assuming standard, 80 proof vodka).

FOOD TRENDS EXPLAINED 🚀

Smashed croissant sandwiches

Why would someone flatten a perfectly puffed croissant?

A typical croissant is too delicate to really spread with a hefty topping like avocado. Flattening the croissant and then toasting it in a buttered skillet, however, gives you the perfect platform for building a sandwich (open-faced or closed is acceptable).

• By flattening the croissant and toasting it, you get extra sturdiness and more surface area, making it a perfect vehicle for eggs, cold cuts, and other heavier toppings.

The appeal of this trend also lies in its versatility — the neutral, buttery pastry can be customized into an American breakfast sandwich, a croque madame, or even a crunchy dessert.

Have you tried it yet?

READER Q&A 🧠

Stove vs. oven braising

Question “I am still new to braising. After bringing the pot up to a simmer, is it best to keep it on the stovetop? Or would throwing the whole thing in the oven work too? My stove is electric and it's always tricky to get the heat output consistent where I want it.” -Mac L

Answer: With a finicky stove, go oven. Although you can braise on a stovetop, it requires more supervision to keep it barely simmering, and there's the risk of burning the bottom. With an oven, you're getting even, ambient heat from all directions.

What temp, though?

Generally, 250-300°F (120-150°C) works for low & slow braising in the oven.

If you want to cover your cooking vessel and not worry about splatter or evaporation, try 275°F (135°C).

If you want some extra browning but are willing to check for burning (or liquid getting too low), then leave the top partially ajar and braise at 300°F (150°C) instead.

Why the temp difference? Because of steam and light pressure from a sealed braising vessel, it'll simmer at a lower temp than if it's ajar.

READER PHOTO SUBMISSION OF THE WEEK 🏆

Hummus platter

This week’s dinner winner is Paul E., who made a beautiful hummus plate using Ethan’s recipe. Well done, Paul!

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: Gruyere Gets Decriminalized in the US​

In a Minute or Less: Deli Sub Science​

What We’re Watching: Street Corn Margarita?​

Food Science: How Pasta Chefs Think​

READY TO SHOP? 🛒

​✅ Shopping List 7/2​

🧅 Join the Pickled Onion Club

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