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As the day progresses towards 5 p.m. and without any dinner plans in sight, I embark on my everyday food search ritual. I step away from my computer to take a few steps to the refrigerator, before scrolling through my camera roll for culinary inspiration. Next, a visit to the freezer reveals only remnants – some broth and leftover chicken bakes. A quick glance at Uber Eats, filtered for deals, follows, and I eventually end up perusing Resy and OpenTable, resorting finally to a Google search for “food near me.”
Even as a gastronomy writer, I often find the quest for dinner to be quite daunting. With rising food prices at both restaurants and supermarkets, finding a balance between cooking at home and dining out has never felt more challenging. Instead of completely giving up on takeout, I’ve created a middle ground, balancing between home-cooked meals and takeout.
The concept of “halfsies” dinners first came to me during last Lunar New Year. As the day progressed, my desire for dumplings didn’t align with my lack of planning for their preparation. When late afternoon hit, I found myself still devoid of any homemade dumplings. A quick grocery run, followed by some wrapper and bok choy scavenging, led me back to my dining area. In focusing on assembling dumplings, I hadn’t thought about what else to serve. With a lack of additional options and no inclination to return to the store, I turned to a reliable favorite: Northern Cafe. A quick order of orange chicken and Lao Gan Ma noodles eased the stress of dinner, transforming it into a delightful feast featuring both my homemade dumplings and the takeout. This combination enriched the holiday experience and left me with delicious leftovers to enjoy the next day.
Since that first halfsies dinner, I’ve been contemplating how to incorporate this method into my routine. Although it can be difficult to shake the belief that not preparing every element of a meal is in some way inadequate, each successful mixed dinner diminishes that feeling. My recent culinary adventures have included plating tangsuyuk and jjajangmyeon from Paik’s Noodle alongside homemade bok choy and chile oil noodles, complemented by Perilla’s banchan. I’m now dreaming up meals featuring seollongtang paired with homemade kimchi pancakes, or pasta served with a freshly tossed salad. Roasted sweet potatoes with butter could perfectly accompany a burger ordered from a local restaurant, and homemade eggs paired with takeout waffles could be a delightful breakfast twist. While delivery pizza generally outshines my oven creations, adding home-roasted vegetables or a fresh Caprese can elevate the meal significantly.
This concept isn’t limited to casual solo dinners. When I’m hosting and feel overwhelmed by the thought of preparing an extensive menu, I plan to order in a few dishes while focusing my cooking efforts on a new recipe I’ve been eager to try or a time-consuming favorite like braised short ribs. By serving homemade dishes along with takeout, I can support local businesses while also showing care for myself and my guests. I can already envision a vibrant spread of Chuy’s crispy tacos, combined with blistered peppers from my oven and a tray of brownies, demonstrating that cooking can be a personal act of care, all while striking a balance that taps into the benefits of both takeout and home cooking.
Source
www.eater.com