The November Issue: A Month of Gratitude and Great Leftovers
For the first time in what feels like forever, LA is starting to give us a taste of fall. TJ was on my side of town last month, and it makes me laugh every time he has to re-evaluate his LA "fall" wardrobe—(I think he’ll eventually prefer it). There’s an intimacy to cooking with someone you admire, a quiet rhythm that needs no words. It’s one of the purest ways to express love and gratitude—sharing unspoken thoughts and weaving flavors together is its own kind of magic..
This month’s issue is inspired by the fresh smells of California autumn, the fleeting hints of cool air, and the touch of luxury that the holiday season brings. Let’s start with mussels. They’re one of my all-time favorite dishes to order at respected restaurants. There’s a brilliance to their simplicity—the smoky heat of the chile morita, the buttery shallots, the briny sweetness of the mussels themselves. This dish is indulgence at its most effortless.
Of course, no November issue would be complete without a nod to Thanksgiving, my favorite food day of the year. We’ve included a leftover turkey tinga recipe that might just save you from post-holiday cooking fatigue—or at least let you pass the torch. Give it to that cousin who showed up empty-handed but still managed to eat everything in sight. Let him redeem himself by making the tinga for Friday’s family lunch. Tortas, tacos dorados—this tinga is ready for them all.
We’ve also got an Agua de Tamarindo that redefines what you think tamarindo can taste like. With its herb-infused piloncillo syrup, it’s refreshing, spiced, and a little unexpected. And then there are the sweet potato tetelas—my current obsession. Tetelas have become my masa vessel of choice lately. This version, filled with creamy sweet potatoes and nutty tahini, is so good it feels unfair to compare it to anything else. (Okay, maybe a hot pocket, but a cooler, gluten-free, infinitely better one.) My kids love them in their school lunches, which is about the highest compliment a parent can get.
The holidays are my favorite time of year—the Super Bowl of food, if you will. These weeks are what I look forward to the most: matching pajamas, Christmas trees at Thanksgiving dinner, and all the joy and love we can gather in one place.
We’re so excited to share this month’s issue with you. Here’s to gratitude, to food, and to the blessings we deserve.
With love,
Bricia & TJ
November Menu:
