It’s September, arguably the month with the best weather New York City has to offer all year. The skies are blue, the air is a little crisp and it’s pleasant to be both indoors AND outdoors. September is the gateway to fall cooking, and also the gateway to project cooking. Finally, we can turn our ovens on without taking our pants off.
A week into recovery from jaw surgery, you hit a frustrating plateau. You wean yourself off the opioids, the bandages come off your face, you’ve managed to take a shower and you’re a bit more mobile. You graduate from the baby spoon to an adult-sized one! But at this point the baby food starts to get really tiresome, you find yourself endlessly craving baked goods and the cabin fever sets in. Add to this the rotten New York weather we’re experiencing at the moment, and I can’t get vacation daydreams out of my head.
It would be an understatement to say we ate well on our trip to Portugal this summer. We had all types of meals, from high-end modernist cuisine to homestyle Portuguese classics. We ate amazing seafood every single day, and at every meal one person always ordered octopus. But one of the best things we ate, in my opinion, was also one of the simplest: pastéis de nata.
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