Molly Wizenberg is the author of the blog Orangette, which glows with her unique writing voice. She has published a best-selling memoir called A Homemade Life, and she and her husband Brandon Pettit have created a well-loved pizza place in Seattle called Delancey, where I hope to dine some day. Molly co-hosts a weekly podcast called Spilled Milk with partner-in-crime Matthew Amster-Burton, and as if all of this wasn’t keeping her busy enough, she is now working on her second book.
Here she tells us about mish-mash lunches, cooking in Saint-Emilion, and a special kind of meatball.
Did you take a vacation this summer, and did you have a chance to cook while there?
I took a trip to Italy with my mom in late June. Brandon and I had been invited to a friend’s wedding near Urbino, in the Marche, but he needed to stay home to look after our restaurant, and I didn’t want to go by myself, so I brought my mom into the plan. We wound up flying into Rome, driving to Urbino, spending four nights there and doing day trips all around the area, and then driving down the Adriatic coast to Puglia, where we spent four nights near Ostuni. We didn’t do any cooking – we were in a hotel in Urbino and then a masseria in Puglia – but we did a LOT of eating: fava puree with wild chicories, fried zucchini blossoms, loads of olive oil, capocollo, fresh green figs as big as my fist. Incredible.
In what way do you feel your vacation cooking style differs from your everyday cooking style?
My Italy trip was an exception to the norm, because what I really love is to rent an apartment, cook a lot, and save most of our money for a couple of nice nights out. I love the feeling of cooking on vacation. I’ll find some ingredient that I can’t get in Seattle, and that always gets my juices going. In general, it’s an issue of time: when we’re on vacation, there’s just more of it. There’s more time to daydream about what we might make or eat. Even if we’re not really cooking per se – just collecting items for a picnic or a lazy mish-mash lunch – I feel particularly engaged by food on vacation. I feel more awake to flavors and smells and new ideas. I feel like I even taste things differently.
Are there utensils or ingredients you always take with you when you go on vacation? If so, what are they? If not, what do you unfailingly regret not taking?
If we’re traveling by car, a couple of good knives are a must. It’s a real buzzkill to get to a picnic site or a friend’s cabin and have only dull knives to work with! But if we’re traveling by plane, we just cross our fingers and wing it.