Food Sense

Michael Natkin’s 10 Things

10 Things That Make Me Happy


Who: Michael Natkin

Where: Seattle, WA

What: Michael cooks in a way that I aspire to cook. His popular blog, Herbivoracious, has been named as one of Saveur’s “Sites We Love” four times, and is “all about reinvigorating vegetarian cuisine with modern techniques and bold, authentic flavors.” He’s currently writing a cookbook for Harvard Common Press, which we’ll all be able to get our hands on early next year. In the meantime, here are 10 of Michael’s favorite things:

“Fish Spat”: Even though I don’t cook with fish, the thin flexible front edge of this spatula makes it perfect for turning fritters, while the slots let oil drain away.

Fennel pollen: If you like fennel, the aroma of the pollen will make you crazy.

Pani Puri: I had to mention this since Julie’s sample list included Pav Bhaji! Little crispy, hollow UFOs that you crack open, fill with a potato mixture, then dip in a tangy sauce and rush to your mouth before they leak all over your shirt. Fantastic.

Theo 45% Milk Chocolate Bars: I didn’t think I liked milk chocolate much until I had Theo’s wonderfully caramelized version.

Crate and Barrel Dishware: If you like plain white dishes with clean modern lines, C&B offers great value.

Modernist Cuisine: The book that is changing everything.

Maldon salt: This is my “desert island” salt. The flaky crystals go on everything.

A perfect summer peach: Does anything need to be said?

Microplane Zester: These zesters with their razor sharp teeth make short work of grating everything from citrus zest to ginger to Parmesan cheese.

Serving a plate of food that has come out how I envisioned it looking and tasting, and seeing the smiles on everyone’s faces: Priceless.

Learn more about Michael and why he went vegetarian, and get some of his expertly crafted, and beautifully photographed, recipes on his website.

Like these recommendations, and want more handpicked finds, articles, and recipes? Subscribe to Food Sense Weekly here.


Blog comments powered by Disqus