These are efforts to find my aesthetic.
All photographs by Eunice Choi, unless stated otherwise.
Sauté, simmer, purée.
For cream of mushroom soup, you will need:
a variety of mushrooms
and plenty of thyme.
They got wet in the snow today.
I’ve been really into making stovetop popcorn these days.
Plain is nice, with sea salt and good butter. But the possibilities are endless: cinnamon-sugar, caramel, chipotle, kettle corn…
A particular favorite is this herb one, drizzled with brown butter and sprinkled with thyme, sage, and rosemary “dust.”
Melted butter, olive oil, maple syrup, fresh thyme.
Salt and pepper.
Whisk, brush, toss.
Intensely sweet, herbaceous,
sticky caramel sides, deeply savory.