Miss Ada and Golda’s Modern Spins on Middle Eastern Cooking | The New Yorker
"The tantalizing combination of brown butter and fried sage may have its origin in Italy, but it turns out to work just as well with pita as it does with pasta. At Miss Ada, a restaurant in Fort Greene, it gets spooned, nutty and fragrant, over a sweet but earthy carrot hummus, and again over a bowl of fluffy whipped ricotta. The pita—warm, puffy, chewy—goes perfectly, too, with a rich, stretchy stracciatella cheese, its milky surface marbled with little golden ponds of olive oil and topped with, depending on the season, heirloom tomatoes, basil, cucumbers, and red onion, or snap peas, blood orange, ground-cherries, and kumquat." - Hannah Goldfield
newyorker.com
