food & things with Christy Wang
I really believe every Thanksgiving table needs something acidic. In between the bites of mashed potatoes and mac and cheese, things start to feel… heavy. Full. Maybe a little gross. The thing that saves me? Those bright, tangy bites that break through all the fat …
My miso-butter sweet potatoes are kind of a Thanksgiving classic at this point, but if you’re craving something with a little more heat, these are the ones. They’ve got all the cozy fondant potato things going on — golden edges, soft centers, and a glossy, …
I don’t drink as much alcohol as I used to, but I also hate ordering mocktails at bars because there’s a 50-50 chance they cost $15 and taste like juice!! This bruleed cara cara shiso spritz, though, is different. It’s bright, complex, and honestly made …
I’m a big fan of the one-pot chicken and rice soup. One of my go-to versions uses dried shiitake and bok choy for a chinese twist. This version has sweet potato chunks simmered in it, inspired by bon appetit’s feel-better chicken rice soup (circa 2018!), …
These hojicha chocolate chunk shortbread cookies are buttery, crisp, and deeply fragrant with roasted green tea. Hojicha is a Japanese green tea that’s slowly roasted, giving it a warm, toasty, slightly nutty flavor. Paired with rich dark chocolate, it creates an earthy-sweet cookie that’s simple …
when it’s 92 degrees out and the late-summer heatwave (or what we call an indian summer) makes turning on the stove feel impossible, i reach for dishes like this. cold silken tofu is the ultimate no-cook canvas — cool, creamy, and refreshing. add wedges of …