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Fire can be as cleansing and creative as it can be destructive, provided you can rise like a phoenix from the ashes. A group of phoenixes, incidentally, is called an odyssey. That name is appropriate, because the flaming orange custard upon which I’ll be launching you into 2025 is definitely a trip.
The tomatoes, corn, squash, beans and other typical harvest crops are piling up in the fields and farmers market tables, and even the plants that petered out during the heat of summer, like spinach, lettuce and radishes, are back. All in all, it’s a great time to be hungry.
Whatever the context, the job of the pickle is always the same: to add a burst of acid with which to cut through the richness of the bite, like a sip of wine in a mouthful of cheese.
Sometime in the mid-1990s, after a lifetime of servitude to the shriveled heads of garlic that I would bring home from the supermarket, I finally declared myself independent. As a cook and a garlic lover, I would no longer stand for garlic heads that contain 47 cloves each, cloves that I had to painstakingly peel one by one in order to get the itty bitty chunks of garlic inside.
My breakthrough happened when I stopped thinking in terms of which ingredients should I add to my ramen, and instead began looking at a package of instant ramen as itself an ingredient, a raw material to be used in the creation of a truly unique bowl of noodle soup.
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