DEVOUR: The May Edit
What to cook, watch, read, covet, listen to, and devour.
This week, a glamorous spring salad that may as well be a showgirl, a summer tank giveaway, and 20% off subscriptions.
G’day Possums!
Happy upcoming women’s weekend, dear, sweet, wonderful subscribers.
Devour turned one this week. Happy birthday to us. Thank you for letting me into your precious inbox and for spending time with my recipes and words. 🤍
I heard a depressing statistic the other day. Apparently, the average American has only three friends. As a social Aquarian who is petrified of loneliness, this scared the shit out of me. As a parent, it really worried me.
There has been a surge of writing about loneliness over the past few years. The pandemic and social media really screwed us.
For me, cooking has been a great way to make friends. Friends who overtime, with every meal, feel more like family.
I find feeding people energizing and easy. But for someone like my brother, it would make him break out into cold sweat. Devour is my way of helping anyone who feels that way, or who is simply exhausted by decision fatigue, and wants to be told what to cook, and how to put it together.
When I’m cooking and socializing it forces me to be present. It pulls me out of my endless to-do lists, gets me out of a funk (don’t you just hate those wobbly weeks when you really could be a lot kinder to yourself?),and gives me something to look forward to.
Cooking with friends makes life better. I believe this. I think now, more than ever, we really need to champion it, and bring back teaching home economics in schools. Seriously. Why did they stop teaching kids how to cook? But that’s another rant, for another day.
Anniversary Sale
To celebrate one year of DEVOUR and Mother’s Day, I’m offering new and free subscribers 20% off annual subscriptions, ending May 12.
Unlock all recipes, menus, batched cocktails and shopping guides. Let me curate and save you time, so you can focus on what matters, having fun. If you’ve been thinking about subscribing, this is the moment.
One lucky Devour subscriber will win both a white and black Mia Rib Tank from Eleven Six. I’m wearing the black one below. These are the tanks I live in. Soft Peruvian organic cotton, a flattering neckline, and summer classic. Think denim cutoffs, flowing skirts, jeans, or dress them up with sequins or leather.
To enter: comment below what you want more of from DEVOUR. Winner announced next week. Good luck!
WATCH THIS:
The Final Copy of Elon Specht. A short documentary behind the iconic tagline “Because I’m worth it.” You’ll love.
Mel Brooks: The 99 Year Old Man! Nick said the relationship with his wife, Anne Bancroft was very tender.
READ THIS:
Windy Dorresteyn, Deputy Publisher at Ten Speed Press and Clarkson Potter, has recommended some great books. She thinks Theory & Practice is what Heart the Lover could have been. Which says a lot.
LISTEN TO THIS:
The Psychedelic Brain with Robin Carhart-Harris & Sam Harris We have so far to go with understanding the brain and mental health. Press play while weeding the garden and planting spring herbs.
COME MEET ME:
I’m interviewing Fabrizia Lanza, author of The Food of Sicily, Coming Home to Sicily, and director of the famed Anna Tasca Lanza Cooking School in Sicily. There will also be a screening of the short film Amaro: The Bitter Taste of Sicily. Tickets can be purchased online via The Creative Legion. In collaboration with Talbot and Arding who will be serving Sicilian style cheese, antipasti, drinks and wine. See you in Hudson NY.
Tuesday, May 12th. 5-7pm. Come say hi!
If you enjoyed this post, tap the ❤️ at the top or bottom, or share it with a friend. It helps more people discover DEVOUR, and it truly makes my day.
The Showgirl Spring Salad
Radicchio, Baby Potatoes & Pesto Aioli
This glamorous salad was inspired by a lunch I had last spring at Sailor, April Bloomfield’s Brooklyn restaurant. She has a knack for letting seasonal produce shine. I don’t remember every detail, but there were gorgeous leaves, tender baby potatoes, and some velvety aioli for dipping. You’ll love it!
The full recipe with tips, is for paid subscribers.
