food & things with Christy Wang
I work part-time at a bakery and we do a ton of seasonal specials and we never get a head’s up on when they’re being phased out. I just walk in one day and they’re gone. The one I’ve missed the most lately is our …
In one of my recent videos, I talked about how every thanksgiving/friendsgiving spreads needs a little acid. For example, spicy-sweet panzanella with a lemon-sherry vinaigrette like this one. The squash gets all caramelized and soft, and then the chili-crisp croutons show up with this little …
This feels like a cozy, fall take on a caprese — all the same tomato-cheese-basil energy but served baked and warm. Instead of fresh tomatoes, everything roasts low and slow until the cherry tomatoes turn jammy, the garlic turns soft and buttery, and the olive …
This is probably the most shocking thing I could ever show up to Friendsgiving with, because if you know me, you know I am a lifelong onion-hater. But these french onion mashed potatoes are one of the few exceptions. The onions cook low and slow …
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, …