4.8.25 | Here's to the Home Cook
Becca’s Recipe Box
I talk with quite a few guests at Zunzun who say they mostly cook at home and only eat out for special occasions. I feel so proud that they choose us for those occasions. I can't think of a better compliment to Matt's cooking than when they say, essentially: “I'm an experienced cook, I enjoy quality food and the process of making it, so when I go out to dinner I like to go to Zunzun.”
As we try to expand the parameters of the types of food we do at Zunzun, it's been wonderful to get cookbook and recipe suggestions from our guests. After all, it takes time and money for us to test recipes, so to be able to enter into that process with the confidence of some of our guests already built in is wonderful.
If you’re reading this, maybe you have a recipe you’d like to share with us? We’d love to see it! You can send it to us here.
And of course from time to time we’ll be sharing some of our own recipes with you. (If you missed it, you can download the Chilled Duck Breast Salad recipe recently featured in Edible Blue Ridge.) Let us know if there are others you’d like to see.
Happy cooking!
—Becca
FROM THE APRIL 8, 2025 NEWSLETTER | CLICK HERE TO SUBSCRIBE