Articles

  • 6 days 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.

  • 2 weeks 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.

  • 2 weeks 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.

  • 3 weeks 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.

  • 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.

Contact details

No sites or socials found.

Try JournoFinder For Free

Search and contact over 1M+ journalist profiles, browse 100M+ articles, and unlock powerful PR tools.

Start Your 7-Day Free Trial →