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1 week ago | 
brooksreitz.substack.com | Brooks Reitz
We recently returned from a trip to New England, landing in Boston and driving South until we met the slender Sagamore Bridge, one of two entry points connecting mainland Massachusetts to the curled, whirling arm of Cape Cod. Crossing the bridge, I picked up 6A, the “Old King’s Highway,” a serene bit of road that gently unfurls over 60 miles, framed by thick canopies of trees and dotted with petite villages of cedar-clad cottages. I’ve never enjoyed a drive more.
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1 week ago | 
aol.com | Brooks Reitz
Yields: 4 servingsPrep Time: 10 minsProcess Time: 10 minsTotal Time: 20 minsIngredients1 1/2 lb. peeled and deveined shrimp1egg white1/2jalapeño, finely chopped (with seeds, if you want heat)1/4yellow onion, finely chopped1/2 tsp. Old Bay Seasoning1 tsp. fresh parsley3/4 c. breadcrumbs1 tsp.
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1 week ago | 
yahoo.com | Brooks Reitz
31,228 people played the daily Crossword recently. Can you solve it faster than others? 31,228 people played the daily Crossword recently. Can you solve it faster than others?
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3 weeks ago | 
brooksreitz.substack.com | Brooks Reitz
In my early post-college years, I purchased a cookbook by Nancy Silverton, which highlighted an approach I’ve long championed in this newsletter: cooking from your pantry. As unsexy as it sounds, that kind of cooking - using shelf-stable ingredients (bagged, jarred, boxed, or canned) from the cupboard or freezer - appealed to me then and appeals to me now. This dish is just that - dried pasta, tinned fish, frozen peas - all shelf (or freezer) stable ingredients I always have on hand.
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1 month ago | 
brooksreitz.substack.com | Brooks Reitz
I don’t like the word “smoothie,” but I like drinking smoothies. They’re a quick delivery system for nutrition, and my ideal post-gym meal, which is obnoxious to say but true. During a recent lunch at The Kitchen at Plants of the Southwest (more on that in my Santa Fe guide tomorrow), we finished with a banana and miso cake. It was great - tender, subtly sweet, and moreish. I finished my cake and then went to work on my son’s - he was only interested in the accompanying ice cream.
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1 month ago | 
brooksreitz.substack.com | Brooks Reitz
Palm Heights in Grand Cayman, a place I’ve written about before, is one of my favorites, and the food is a big reason why. I love their Coconut Aguachile (pictured below); it’s just the kind of light, cooling dish I like to eat beachside. Raw coconut, subbed in for fish, gets tossed with cucumber, avocado, cilantro, red onion, and plenty of lime and some kind of green chili.
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1 month ago | 
brooksreitz.substack.com | Brooks Reitz
Several years ago, I took my wife, Erin, to lunch at Paul Rothe & Son, a small deli in London’s Marylebone neighborhood. It’s one of my favorite kinds of places: time-worn (operating since 1900), untouched by trend, unapologetically itself. I insisted she try their Coronation Chicken Salad, an English classic made each morning. I sat in the small dining area while Erin ordered at the adjacent counter. “For you, miss?” the woman behind the counter asked.
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1 month ago | 
brooksreitz.substack.com | Brooks Reitz
Recently I’ve been seeing more of Simon Porte Jacquemus, owing to his recent openings in NYC and Los Angeles. Jacquemus (the man and the brand) is a real thrill to follow. I don’t own any of the clothes, but I love the whimsy of their marketing - very fun, unorthodox, and playful. Based on the continued and growing success of the brand, I’m not the only one responding to their messaging. Simon is not only an absolute unit but the guy knows how to dress.
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2 months ago | 
brooksreitz.substack.com | Brooks Reitz
On a recent flight, I watched Pedro Almodóvar’s “The Room Next Door” with Julianne Moore and Tilda Swinton. I was particularly taken by the set design and costuming of Tilda’s character, Mary. Her struggle with terminal cancer and the final weeks of her life was juxtaposed by her apartment and wardrobe, full of color, verve, and LIFE. I liked the film, but found myself less concerned with the morose plot line and focused on the visuals instead.
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2 months ago | 
brooksreitz.substack.com | Brooks Reitz
At the end of March, I threw a party with E.A.T. in New York, an Upper East Side fixture in the portfolio of businesses owned and operated by Eli Zabar and his family. The day before the party I ate lunch at E.A.T. - matzo ball soup. I’m not an aficionado, but I know good food, and this was the best version of the soup I’ve ever had. It is a comforting dish - simple and pure. What it lacks in culinary drama, it makes up for with good old-fashioned nourishment and, when done right: FLAVOR.
