Bi-weekly, Bon Appétit Associate Editor Christina Chaey writes about what she’s currently cooking. Pro tip: if you can Sign up for the Healthyish newsletter, get the shovel before anyone else.
Somehow the New York heatwave season started before July even came, and I’m experiencing the other kind of hot girls’ summer right now, the kind that make heat rashes bloom everywhere; even the inside of the refrigerator sweats while he works overtime to stay cool.
As a result, the Summer of the beverage beverage arrived earlier this year with a few upgrades that made staying hydrated a lot more stylish. I bought this recently Hario V60 Cold Brew Maker, a tall and slim jug that I’m guaranteed never to use to make cold brews because I’m so impatient. I use it to do a lot roasted barley iced tea by dropping a single bag of grains (like this one fromlike Ippodo) in water and let it do for a few hours.
Every now and then I go through a phase in which coffee puts me in a state of frenzied fear, so in my current attempt to limit myself I have opted for a gentler ice-cold matcha latte in the morning. Finding a delicious version out in the world is a treat, but the ritual of making it at home is a treat in itself and lasts about as long as a cup of coffee. I make homemade almond milk (see my go-to method) Here) a couple of times a week and keep it in a large jar in the refrigerator. I follow the fantastic tea company Kettl’s frozen matcha latte method True to the letter, then pour the finely frothed electric green tea over a glass of almond milk and ice. (Such a sweet drink needs a sweeter glass than the one I own; I hope this one extremely durable, stackable glasses Do the trick.)
If it sounds like I only shop online these days, it’s because … I am. I recently wrote about it wrote Moving into my own apartment and unsurprisingly, the biggest upgrade in my life has been a refrigerator that I can fill up at will. The best thing I have in there: Not one, but THREE reusable carbon dioxide bottles for my beloved Aarke sparkling water heater. Between those and the four bottles of pét-nat, my refrigerator now has 50 percent bubbles, which is the right ratio of food to bubbles. Next on my shopping list: the perfect ice cube trays.
Stay cool in the kitchen:
Photo by Emma Fishman, food styling by Susie Theodorou, prop styling by Elizabeth Jaime
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