1,2,3,4…

And Hopefully Many, Many More

I’m no numerologist, but I’ve been thinking a lot about things that take shape in sets of four. The “Quad God” Ilia Milanin might have something to do with that. (Sorry, I’m writing this while also watching the women’s short program, and I can’t wait for Alysa Liu to perform—her spins have a hold on my heart.)

A few minutes ago, for lunch, I assembled a plate with homemade bread chips, spicy sardines, roasted red peppers, and pickled onions—four things that taste exquisite together. I accidentally sliced the webbed skin between my thumb and index finger pretty badly while opening the tin of fish, but in a rush to eat and return to the fourth group of skaters on the livestream, I just clutched a kitchen towel and stuffed my face with my other hand. The programs are like, only two minutes and 40 seconds long (plus or minus a few).

Ben once shared a cocktail spreadsheet with Sam and I, probably around four years ago, titled “Four Equal Parts.” I’ve barely looked toward any other resource when making a drink since then. ¾ ounces bourbon, ¾ ounces lemon juice, ¾ ounces aperol, and ¾ ounces amaro nonino? Check, check, check, check. There are many more than four other personal favorites in that document. If you’re into cocktails, I’d be happy to share it with you.

When it comes to cooking, I also love the idea of working with four ingredients. As much as the blueprint makes me think about simplicity, it also reminds me of balance, complexity, depth, and quality: A warm tortilla spread with hot chili paste, topped with scrambled eggs and a generous amount of cilantro. Simple salad dressings made with olive oil, lemon juice, dijon mustard, and honey. Toasted sourdough, garlic aioli, thick slices of tomatoes, and lots of black pepper. It goes without saying that salt is an essential fifth ingredient for all of the above, and also that I’ve always loved Samin Nosrat’s approach to food in Salt, Fat, Acid, Heat. Four critical elements. Remember the episode when she went to Japan? That taught me that over 4,000 different varieties of salt are produced in the country.

When I’ve been making bread, it’s been all about mature starter, water, flour, and salt. While developing one of three recipes for The Bittman Project last week, I put together a salad that didn’t involve much more than avocados, thinly sliced radishes, lime juice, and olive oil. I’ll share that with you soon. In the meantime, here are some four-ingredient combinations for dishes that are easy to put together but hard to describe (because, like these wildly impressive figure skaters, they’re that good):

Thinly Sliced Potatoes
Olive Oil
Rosemary
Garlic Chili Crisp

Blanched Peas
Fresh Mint
Lemon Zest
Butter

Browned Mushrooms
Sautéed Spinach
Vegetable Stock
Creme Fraiche

Greek Yogurt
Peanut Butter
Sliced Bananas
Honey

Grilled Endives
Roquefort
Pitted Dates
Vinaigrette

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Here are some of the food-related subject lines of my inbox lately:

Good Fun at The Sweet Shop
Shaken, Shucked, Dirty 🦪🍸
A deliciously sweet-tart Valentine’s steak inspired by Puerto Rico
Kraft Heinz CEO hits pause
How to Schnitzel Anything
cheesecake and attention.
Carb-onara Loading For The Games?
A Week of Light & Simple Food
Honey, Rose, Brown Butter Chocolate Chip Cookies
Pancakes are my love language
SHRIMP & SCALLION PANCAKE
Sweet fluffy pancakes (+ three favourite toppings)
These spinach meatballs are so smart
Sacred Nectar
Chicken and sausage gumbo, let’s go
Gumbo, Greatness, and a Very Long Guest List
She’s the Queen of Dips