NEW THIS MONTH
At AFO we understand that many folks have complicated relationships to food. With this piece I seek to highlight the moments of joy that can occur when we can cook and eat in our home.
So we ask you, what do you like to cook at home?
You can share a recipe or just describe the meal. Feel free to include description of why you like it or what the food means to you. (if you’d like to leave a link to your social media account, or another means of contact, feel free! just let us know if you’d like it to be published or if it’s just for us)
I hope that these descriptions can provide a sense of connection with others, with strangers, or at least give you some ideas of things to cook!
Megan Amal Rogers: I love to cook breakfast. I love making scrambled eggs, that I scramble right in the pan. I use garlic every time and I love to vary the other spices. Sometimes I like cayenne, chili, paprika. Other times turmeric sage ginger and onion. Most of the time just hot sauce. With this I’ll eat toast with lots of butter and jam, my favorite is sourdough toast. On special days, or on days that I want to make special, I’ll cook pancakes, just from the box, but use so much butter and syrup. I also often cook malawah, a Somali version of crepe, and eat this with my eggs, or rolled up with sugar. And always coffee. Making myself a hearty breakfast makes my life feel abundant, I am glad to not have to leave my house very early for work so that I can spend time cooking and relax with my food.
William McLellan: Recently tried a recipe of zucchini corn garlic and salt and pepper, fried up together. In the morning I recommend raw oatmeal with fruit and plain yogurt. You can eat oatmeal raw, like a horse! Its nice to not have to microwave and to eat simple food.
Robert Palos: I’ve been cooking a lot of things with coconut milk lately, like panang curry with chicken or swordfish/tuna steaks, I made this for my mom last Thursday and she liked it. For special occasions I make a fish stew. I’ll usually invite some friends when I make it, its seven types of fish with tomatoes and things. I learned to make it from my uncle. I also make homemade wine. They’ll come over and we’ll eat some fish stew and drink wine and listen to records. I love mushrooms, I’ll make eggs with mushrooms a lot, like an omelette.
Angela Lemus-Mogrovejo: Favorite thing to do when i have the ingredients for it is to bake. I have a recipe for peanut butter chocolate chip bars that I have been refining and I almost have it down to just where I want it. In terms of actual food, I also have a recipe for tomato basil soup I adapted from a recipe website that makes me filled with so much joy when I make it. I love getting to make it with my partner and I love how tasty it is, especially when my partner makes grilled cheese sandwiches to go along with it.
In terms of more culturally specific food, nothing beats the time I made a huge batch of my dad’s enchiladas for a Berkeley co-op meal or the time I made Bolivian saltenas for my partner’s family. Both dishes mean a lot in terms of honoring the people who taught me the most about food growing up and I am so happy I have gone through the trouble of learning to make them from scratch.
Christina Sidiropoulos: I’m so busy that I will often eat microwavable things, tricking myself into feeling healthy because it’s from Trader Joes. So, I’ve subscribed to Blue Apron. This guarantees that we will actually cook something. My husband enjoys cooking, so he’s the main cook in our household. He makes really great roasted rosemary chicken with potatoes and vegetables, and he always make me chicken soup when I'm sick. The only thing that I make on a regular basis is I have a pretty great slow cooker sweet and spicy chili recipe that I make when its really really cold.
Wendy VanSickel: I cook. I make black bean burgers, Moroccan chicken pies (one of my favorites), salmon and asparagus, ravioli, roasted pork tenderloin, roasted chicken. Salads for lunch all the time. My guilty pleasure is velveeta shells and cheese. If I’m using a cook book I usually use America’s Test Kitchen books. I go through lulls and waves of inspiration. Sometimes I am all for it, experimental, trying to new recipes. If I’m stressed in my life, finding time to cook is a chore, so I will grubhub my way out of it. I enjoy finding ways that I can learn to cook something new, something that I haven’t really done, and can enhance flavor, and develop my abilities, like change what I can and can’t do. I bought a smoker, now I’m smoking meats and stuff. Turkey chili is another go to recipe. I like to make anything that can give me an excuse to pull out my cast-iron dutch oven. I went through a stew phase. Another go to is muscles and white wine sauce, I love that. Balancing schedule with cooking, and what hours I get home. I’ve tried a crock pot, and lo, I am not a crock pot person. But there’s some things.
Tara Sonali Miller: My favorite thing to cook is my ammamma’s channa recipe. To be honest, cooking is not my favorite thing. I love feeding people and making them full and happy. Cooking food that I attach meaning to or can draw meaning from also makes me enjoy it much more than I otherwise would. Channa is a perfect combination of these. My ammamma has passed the recipe down to my mother and my aunt, so it was the ultimate comfort food when growing up. It’s also so incredibly cheap and easy--I like to add lots of extra spices, ginger, and lemon. It’s my go to for potlucks, when friends come over, and for an easy weeknight meal. It makes my apartment smell like a curry-filled, oniony, garlicky heaven, it make my loved ones and me feel full, and it makes my heart happy.
Welcome to FOOD TALK. We encourage you to take a look at our post "FOOD TALK 101" to gain some insight into how we view food here at AFO. To do this, you can use the search bar above and search for the post "FOOD TALK 101."