Each Friday, this list will track five of the best things Heavy Table’s writers, editors, and photographers have recently bitten or sipped. Have a suggestion for the Hot Five? Email firstname.lastname@example.org.
The Hot Five is a weekly feature created by the Heavy Table and supported by Shepherd Song Farm.
Bali Bali Ramen at Tori Ramen
Bali Bali ramen takes the richness of its broth to a creamy and nutty level with the addition of tahini. Shiny globules of scallion and chili oil float on top of the broth. Szechuan pepper brings a numbing heat.
[Debuting on the Hot Five | Submitted from a review by Ted Held]
The Tex Mex Burrito From Hi-Lo Diner
The Tex Mex burrito — stuffed with hash browns, sausage, and scrambled eggs — just rocketed to the top of our list for savory breakfasts. It features a great balance of ingredients, a perfect use of scallions, and a really tender tortilla.
[Debuting on the Hot Five | Submitted from an Instagram post by James Norton]
Char Kway Teow from Peninsula
Peninsula’s Char Kway Teow is a cheerful, bold dish of mixed textures (tender flat noodles, chewy squid, crunchy bean sprouts) that pairs mild shrimp and chopped egg with a kicky chili paste that’s not hot enough to wipe out flavor, but keep your water glass filled. A perfect antidote to sludgy gray days.
[Debuting on the Hot Five | Submitted by Amy Rea]
Chocolate, Nutella, cinnamon-raisin — name a sweet filling, and this classic Eastern European / Jewish brioche-based dessert pairs beautifully with it. We made a couple of loaves stuffed with cinnamon and raisins, and the combined fat and joy content got us through the worst of the polar blast.
[Debuting on the Hot Five | Submitted by James Norton]
Candied Tangerine Peel
We always make candied citrus peel in December. We dip it in chocolate to serve with coffee at dinner parties, and we knead it into panettone. This year, I discovered a recipe from June Taylor, who makes extraordinary jam (and candied peel) out of a kitchen in Berkeley, Calif. Taylor made candied Meyer lemon peel on a Martha Steward episode, and the recipe and video are online (it will work for any citrus). She adds 1/4 teaspoon of cream of tartar per cup of sugar, something I’ve never seen before. It makes a difference: The peel becomes extra tender, and the sugar doesn’t crystallize at all.
[Debuting on the Hot Five | Submitted by Jane Rosemarin]