THE FLAKY BACON CAME FIRST

WELCOME BACK TO DINNER PARTY
[VOL. 10]

the fires in los angeles have been incredibly difficult. watching the city i grew up in burn and so many people lose their homes has been heartbreaking. my team and i have tried to do as much as we can by helping feed first responders and those who were in need of food and support. it never feels like enough, and the future remains uncertain, but los angeles is a resilient city that never stops fighting and always finds a way to rebuild. with that spirit, we’re resuming our weekly dinner party, sharing more food together.

if you’re new here, normally, my sarcasm and knack for offending people with minimal effort would take center stage, but this week, i’m keeping it PG.

welcome to DINNER PARTY. i’m jeremy, a chef and restaurateur from los angeles. i started this newsletter to share creative recipes you’ll actually want to make. sometimes they’re ridiculously simple, and other times they feel a bit more elevated—but never stressful or intimidating.

today’s dish features an ingredient from my good friend Salt Hank’s product line. he’s a brilliant chef and my go-to food nerding partner. we’re making flaky bacon arborio risotto. picture smoky, crispy bacon weaving its magic through creamy, perfectly cooked arborio rice. the secret? a touch of pecorino romano cheese and just a little patience (not too much—this isn’t chaos cooking). it’s the kind of dish that’s perfect for a solo netflix dinner or impressing guests who think you moonlight as a sous chef.

this risotto is hearty, satisfying, and undeniably cozy—like a warm blanket in a bowl. and don’t worry, it’s practically impossible to mess up. no practice required.

like i said, cooking at home doesn’t have to feel like a Shakespearean twelve-act play. simplicity makes the best dishes, and comfort food always delivers. my goal is to share recipes people actually want to make—and give them the freedom to tweak, experiment, and make them their own.

whether you’ve been whipping up soufflés for years or think your stovetop is just extra counter space, these recipes are here to make cooking easy, accessible, and shockingly good. you’ll see after you try today’s risotto.

in the MICROWAVES KILL section, you’ll find recipes that are quick, foolproof, and taste amazing—ready in anywhere from 5 to 30 minutes.

INGREDIENTS

INSTRUCTIONS

1. BASE

   in a microwave-safe bowl, combine the arborio rice and chicken or vegetable broth. cover loosely with a microwave-safe plate or lid to allow steam to escape. microwave on high for 5 minutes, then stir. continue microwaving in 2-minute intervals, stirring each time, until the rice is tender and most of the liquid is absorbed

2. ONIONS

   meanwhile, in a small microwave-safe dish, combine the sliced onion and olive oil. Microwave on high for 3-4 minutes, stirring halfway through, until the onions are golden and caramelized. Set aside.

3. SAUCE

   in another small microwave-safe dish, combine the minced garlic and olive oil. microwave for 30 seconds, just until fragrant. once the rice is cooked, stir in the milk or cream, grated pecorino romano, caramelized onions, and garlic infusion. microwave for another 1-2 minutes until creamy.

4. KILL

   add Salt Hank’s Flaky Bacon Salt, smoked paprika (if using), and lemon zest. stir well to combine. drizzle with olive oil and garnish with fresh parsley or chives for a bright, elegant touch.

whenever you’re cooking or need a soundtrack, you can listen to the DINNER PARTY playlist on Spotify. you can also follow me on instagram and twitter/x.

i hope the dinner party has done you well once again, as well as my risotto.

if you're not feeling this vibe, no worries—there's an unsubscribe link at the bottom of this email. sometimes things just don't click, and that's totally okay.

lastly, your thoughts are always greatly appreciated and make this newsletter better each week. if you've got a minute, i'd love to hear from you in the poll below.

JEREMY

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