Recipe: Cooks Illustrated
Total Time: 5 hours
Review: We haven’t been cooking too much over the summer – I noticed that I felt the same last summer too, where I just didn’t have much motivation to cook or post or do anything except get outside as much as possible. Perhaps that pesky global pandemic exacerbated it even more this year. We’re all on our computers so much more nowadays that any chance to be outside and (socially distanced) with friends is preferable. Ideally with a drink in hand.
But now, with the weather getting a little colder, the cooking bug hit again, and it was time to make something special. Thinking back to our favorite recipes – one stood out. Way back in March (which feels like a lifetime ago), a friend of mine – Chelsea Naftelberg – made carnitas. They looked so incredible, that the very next week, we also made carnitas. And goddamn they were good. They smell amazing while they’re cooking and then they get all crackly under the broiler. Oh my god. I wanted that crispy goodness again.
So that’s what we did. We shared with our amazing neighbors, bought some good tortillas from The Meat Hook, and made a few toppings. And they were absolutely fabulous. Welcome to Fall.
– Jane
Jane & Zak: Meal Prepping from Williamsburg, Brooklyn 