Good morning. It’s been exciting to see all the use of our upgraded recipes on Cook Well. As we expand the platform beyond just recipes, we’re curious to hear from this newsletter audience:

• What frustrations or obstacles do you experience cooking for yourself (or a family) at home?

Reply to let us know. We’re developing Cook Well features to solve problems for home cooks around the world. Hearing from you helps us out a ton.

TRY SOMETHING NEW 🤯

Shakshuka

Tomato and egg is a combination found in most cuisines. This newsletter has covered menemen, homestyle Chinese tomato & egg stir fry, and now we revisit what makes a great shakshuka…perhaps the most famous of the tomato egg examples.

• Check out our collection of tomato & egg dishes around the world on Cook Well.

A repeatable quick meal

The process could not be simpler. It’s a great case study in building flavors with minimal ingredients and steps:

1. Saute aromatics and vegetables

2. Add tomatoes & simmer to reduce & concentrate flavors

3. Finish with gently cooked eggs and garnishes for added textures and balancing flavors

This is all done in one pan, in less than half an hour. For a filling dish, it’s no wonder shakshuka has become a household staple worldwide.

Acid & fat amplifies flavors

The bright (acidic) tomato base and fatty garnishes (olive oil, feta, runny egg yolks) work to enhance the aromatic flavors in the dish. In general, acidic foods cause salivation and increase our perception of other flavors. Fats dissolve, amplify, and carry aromatic flavor compounds to our tongues.

• Then, bits of vegetables and aromatics provide enough textural contrast to complete the mouthfeel experience.

Ready to cook? Follow the step-by-step Cook Well recipe here:

THROWBACK TIME 🍳

Truffle trouble

Are real truffles really that different from truffle oils, salts, and “truffle” flavored products?

• Yes. Unlike cheap vs. imitation vanilla, real truffles are a completely different experience that can’t be replicated without getting the real deal.

Are they worth it, however?

• At a restaurant, you’ll be up-charged for a few slices, and you have no control over the freshness. You’re better off finding a whole truffle, and sharing it with friends or family at home: split one between a group and make a simple pasta to try it on.

• Black winter truffles are far cheaper than white truffles, arguably more complex, and have a more forgiving shelf life. A white truffle might lose most of its aromas and flavor within a few days.

For buying tips, taste tests, and all the nuances, check out the full deep dive; it’s worth setting aside time to watch.

THE LEFTOVER SHELF 🥡

American-style alfredo w/ truffles

If you pick up some truffles this spring (most are still in season or available thanks to modern shipping), a simple pasta is a great way to appreciate its flavor.

While you can make a traditional butter and cheese Alfredo (al burro), the Westernized version with cream is foolproof, quick, and equally delicious (without finicky emulsion issues to worry about).

• You can still make this without the truffles, by the way. Add some grilled chicken and you have a classic weeknight meal.

American alfredo framework

• 3 parts / 150 g heavy cream

• 1 part / 50 g Parmigiano Reggiano, grated

• 1/3 part / 15 g butter

• A serving of fettucini or pasta of choice

• Salt & optional splash of vinegar to taste

To assemble

You know the drill: Boil the pasta in salted water until al dente, according to the package directions. Whisk together the cream, Parmigiano, and butter in a saucepan over low heat until homogenous.

Drain the pasta and add to the sauce, tossing to combine & coat the noodles evenly. If the sauce is too thick, add a splash of pasta water to dial the consistency. Taste and adjust with salt or a splash of vinegar to brighten the flavors.

FOOD TRENDS EXPLAINED 🚀

Queuing up for food

Can waiting in line for food be a good thing?

In a world full of fast food, waiting in line has become vogue again.

• In NYC, people line up for Levain’s giant chocolate chip cookies

• In Thailand, tourists wait 4-5 hours for Michelin-starred omelets

• In Austin, TX, smoked meat aficionados queue up at 6 am on weekends until the famous Franklin BBQ opens at midday.

What may initially seem like an inconvenience becomes an enhancement to the overall experience: waiting in a long line builds anticipation for chosen food items and allows for social connections through conversations with fellow customers.

Food is so much more than just convenience, sustenance, or taste. Waiting for carefully prepared foods reminds us that eating is a cultural, communal act.

• For more on this topic, read more about the human element of flavor on Cook Well.

READER Q&A 🧠

Store-bought seafood

Answer: Here’s the decision to make at the store:

Can I cook this fresh seafood today or tomorrow? → buy fresh.

I’m not sure when I’ll get around to cooking this… → buy frozen.

• Why? Contrary to popular belief, frozen seafood is often fresher than “fresh” seafood at the counter, which has been frozen and then thawed, only to be potentially frozen and then thawed by you again at home.

🥵 Defrosting Tips

Move frozen seafood to the fridge a day before cooking, or onto the counter a few hours before.

• If (and when) you forget to thaw in advance, you can submerge your frozen seafood in water to defrost in under an hour, preferably in the sink with some cold running water. It’ll be ready to go by the time you prep your other ingredients.

• Try to avoid the microwave defrost function, unless you’re into mushy seafood.

Have a culinary question? Reply for a chance to be featured and get your question answered.

READER PHOTO SUBMISSION OF THE WEEK 🏆

Champion pork chop

This week’s dinner winner is Randall T’s pork chop with a pan sauce made of butter and apple pan sauce inspired by the pork chop + pan sauce framework from a previous edition.

Reply with your best home-cooked food photos for a chance to win & be featured!

EXTRA HELPINGS 🍽️

A read: Does the color of food change how it smells?

In a minute or less: Why fast food ‘wagyu’ burgers are a scam

What we’re watching: Pro brewer blind tastes cheap American beers

Food science: Steak sandwich science

Join the Pickled Onion Club 🧅

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