I get a few emails a week from Food & Wine magazine, along with a number of other food bloggers/writers/cookbook authors, as an inspiration for what to cook and what to add to my “to cook” list. This can get a bit overwhelming, especially when you add all the recipes I’ve already been wanting to make because I just want to, and all the dishes I get inspired by on Instagram. But I suppose we all have something to live for and look forward to! The latest recipe I decided to make this week was pork and porcini mushroom meatballs. We went up to Arthur Avenue in the Bronx this past weekend and restocked on tinned San Marzano tomatoes and some high quality dried pasta. I also picked up a gorgeous bunch of fresh basil and onions. We stopped by Casa Della Mozzarella and got a pound of their fresh mozzarella bocaccini balls. And luckily, Borgatti’s was open, so we got a pound of fresh egg noodles (pappardelle, of course!), a large pack of porcini and ricotta ravioli, along with some jam and tinned clams. Given this, I figured we’d have some pappardelle with a side of the pork and porcini meatballs. But when I looked at multiple shops for the required dried porcini mushrooms for the meatball recipe, I was shocked: a pound of dried porcini mushrooms would cost at least $60! I couldn’t stomach paying this much for any mushroom, so I decided to take the more frugal road out and instead used chopped fresh cremini mushrooms.

The meatballs still came out delicious and satisfying, especially when paired with my pappardelle tossed in a creamy San Marzano tomato sauce I had simmering for over an hour. I don’t know when the price of porcini mushrooms will go down. The price just made no sense. Even with fresh chanterelles, which require you to go foraging since they cannot be domesticated, at their peak price, they are $30/pound when fresh. I just couldn’t wrap my head around how anyone could justify paying so much for dried mushrooms. And I suppose many others agreed with me: every time I picked up a bag of the insanely priced dried porcini mushrooms, they all had a thin layer of dust on them, as if to indicate no one had touched them or even considered buying them for a long time. Given this, I wonder if dried mushrooms can actually… stale?

During our Saturday outing yesterday (which was HOT – it was over 90 degrees F outside here in New York City!), we went to Sunnyside, Queens. We had some Bolivian and Mexican food, along with some interesting pastries and coffee. One new place we went to was Taiyo Foods, which was actually a staple of the Sunnyside area. A few years ago, their original location had to close due to a fire, but luckily enough, with the support of a Kickstarter and a lot of loyal customers, they were able to reopen and renovate at a new spot just a few blocks away. I got reminded while perusing the aisles here that one thing I did want to do this year was to finally make my own dashi with dried kombu seaweed and bonito flakes. For the longest time, I researched quality of kombu and bonito and felt very confused, as I wasn’t sure how to judge quality and why the price points where so high vs. low. But while at Taiyo, I figured I would just buy the basic, seemingly affordable versions of both and see how they turned out.

The process of making dashi is quite simple, assuming you are not growing/harvesting your own kombu seaweed or drying and shaving your own bonito fish. In a nutshell, this how to make dashi, the basis of all Japanese cooking: you take a pot of water (about two liters) with 30 grams of kombu (wiped, not rinsed!), and bring both to a near simmer — you want to see bubbles appear in the water. Then, you immediately shut the heat off and add 30 grams of bonito flakes. Cover the pot and let the bonito flakes steep for five minutes. Then, strain the liquid, and there you have it: your own fresh, homemade dashi! This would be called ichiban dashi because it is “first brew” dashi. You can choose to do another steep with the same process, same amount of new water, and the same kombu piece and bonito flakes; this will yield niban dashi, or second brew dashi. It will be weaker than the first brew, but still tasty in dishes where a strong dashi is not the first flavor you get.

As long as you have kombu and bonito flakes (plus a pot, access to clean water, and a stovetop), you can have homemade dashi in the time it takes to (nearly) boil water, plus five additional minutes (to steep the bonito). After making ichiban dashi and niban dashi, I was really blown away by how quick and easy the entire process was, plus how fresh and sea-like the stock tasted. This afternoon, I used part of it to make homemade miso soup, and will be using the rest to make oyakodon and freezing some cubes for future cooking. It’s funny how doing something so quick and easy can make you feel so accomplished. I got so many comments on these Instagram Stories I did on this about how impressive it was that I did this, but it was really easy, and not that expensive, either!

When I originally thought about making dashi from scratch, and regularly, about a year ago, it was really for Kaia’s sake because she’s definitely a soup baby. Since her very first soup experience when she was about 8-9 months old (it was a Cuban black bean soup!), she’s always loved her liquidy soups and her thicker bean-based soups. Dashi would be an easy base for soups for her. And she definitely gobbled up all this miso soup today, much to my delight. She happily ate all the wakame seaweed I added, which was no surprise since she adores seaweed. Plus, for the very first time since she was a baby, Pookster even devoured all the silken tofu cubes and kept asking for more. As a toddler, she’s been rejecting soft tofu in favor of firm or extra firm tofu. Tonight, she ended up having three generous helpings of tofu and seaweed miso soup. I had to add more silken tofu to the soup just to appease her and her belly!

Well, that does it: dashi is going to be on rotation in our household now. And I’ll also need to find some other creative ways to incorporate dashi into our diet.

There’s always a lot of debate about the best way to brew coffee: French press, Aero Press, or Chemex? Pour-over vs. drip? Espresso machine? So many options exist, and so many opinions exist. Since I’m a daily tea drinker, coffee is always like a “treat” drink to me, one that I would enjoy with the occasional coffee break with a colleague while at the office, or out and about on a Saturday with Chris. It’s also a “treat” drink to me because it doesn’t seem to matter how much tea I drink, but I rarely get a buzz from it; then, I’ll have one latte late morning and feel a bit wired all the way until dinner time. It’s an interesting feeling, but not one that I necessarily want every day.

When summer time comes around, while I do think about different versions of iced tea, I also look forward to more iced coffee drinks and all the delicious variations of it, with flavor additions and all. And I was excited to see some articles talking about “magic coffee,” which is essentially cold brew coffee, steeped overnight with two magic ingredients: your choice of a sweet spice like ground cinnamon or cardamom (of course, cardamom for me!), and a bit of brown sugar. I halved the amount of sugar (3 Tbsp down to 1.5 Tbsp) but used the recommended one teaspoon of cardamom for 2/3 cup coarsely ground coffee to three cups of water, and once the coffee is strained, poured over ice cubes, and topped with a quick pour of oat milk, it really did taste like magic. Cold brew is delicious, but with these two additional ingredients, this iced coffee really was like magic. I could get used to this all summer long.

A neighbor of ours who had their first child about six months after Kaia was born just had her second child a few weeks ago. We bonded over the last few years since we used to go to the gym at the same time and were obsessive about exercise. Plus, we later found out that we both went through IVF to conceive our children. She and her husband had tried naturally to conceive for eight years with no result (I cannot imagine how excruciating that was since every month for a year, I felt annoyed every time I got my period). They took endless tests, and no abnormalities were detected. In year nine, they finally did IVF and were lucky enough to get four genetically tested embryos via one IVF cycle. The first did not “stick,” the second became their first child, a girl; the third also did not stick, and the fourth… is now their newborn son.

I wanted to do something nice for them, so I decided to offer to make them dinner one night. When you are in the newborn fog, and especially with two kids, I’m sure it can be extremely rough. You don’t have the time or energy to cook, so you end up relying on takeout and delivery a bit too much for sustenance. But a home cooked meal is always appreciated and probably healthier for you. So since my friend was already coming over for dinner, I gave my neighbors individual portions of what I made: vegan dal makhani, butter chickpeas, black pepper mushroom fry, pea pulao (rice), corn masala, beet raita with cashew yogurt, mixed green salad with homemade French-style vinaigrette, and vegan lemon olive oil cake. I also gave her a mug of Chinese red date ginger tea and advised her to drink it warm or hot to aid in postpartum recovery. They marveled over the two cookie-sheets worth of food I brought and said how grateful they were for this gesture. “You said you were bringing over dinner, not an entire restaurant!! HOW CAN THERE BE MORE FOOD THAN THIS?” she had exclaimed, when I came with a second tray of food. And surprisingly, our neighbor said she really enjoyed the tea and would like more, which I still have half a jug left of.

When I was younger, I always imagined myself making meals and bringing them over to friends after giving birth as a birthing gift, if you want to call it that. But then I never had any friends who gave birth who lived that close by, so it never happened. I guess this is as close as it’s going to get for me to do something like this for someone, and I’m happy it was well received.