PTFS 2026: Your input needed!
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In the U.S. tomorrow, we’re observing Martin Luther King Day to commemorate an outstanding civil rights leader. It’s a federal holiday so hopefully, things will be quiet. Eight years ago, Rory and I went on a civil rights tour of the American South. It was a somber experience but also empowering, especially with our stops in Atlanta, GA. Highlights included the MLK National Historic Park, the King Center for Nonviolent Social Change established by his wife, Coretta Scott King, and the Ebenezer Baptist Church where Dr. King was baptized and later went on to serve as co-pastor with his father, the Reverend Martin Luther King, Sr.
As compelling as those places were, none rivaled the moving experience in Memphis, TN, at the National Civil Rights Museum. The museum is located at the site of the Lorraine Motel where Dr. King was assassinated.
We’re living in uncertain times, but whenever I think about the challenges that Dr. King faced, his legacy gives me strength and hope for our nation.
On a lighter note, I took inventory of this newsletter and realized that in 2025, there were over 90 PTFS dispatches. I’ve been brainstorming ideas for 2026 but but also want to know about your culinary interests for this year.
The 2025 newsletters covered a lot — from travel and product reviews to food history, health, and recipes. Many of the recipes were low-meat and vegetable forward, or meaty with a vegetarian version. That’s the PTFS vibe — we aim to cook for a variety of moods and dietary needs. We’re a community of people who want to know more than just the usual. We are curious.
To refresh your memory of the kinds of content we had in 2025, here’s a quick run through.
Japanese ginger carrot dressing harkened back to Los Angeles in the late 1980s for me. It’s such a good, workhorse dressing to keep for refreshing noodle salads or crisp greens. Right now, its sunny orange-gold color makes great use of winter’s sweet carrots. And, I didn’t know the interesting history behind the dressing until I investigated it for PTFS.
Beef short rib vegetable pho showcased how you can build a tasty pho bowl by combining short ribs with flavorful vegetables. It’s less fussy, more convenient and economical, and tasty. Freeze extra for future pho.
Wok-Kissed Pho with Beef and its kin, the tofu-mushroom version, are super takes on a northern Vietnamese pho. The easy cooking methods yields fabulous, deep flavors. You rarely find this pho outside of the Hanoi area but every pho lover should know about it!
Vietnamese Tamarind Shrimp (or Tamarind Tofu) employ a fruit that’s emblematic of Saigon’s botanical history. The result are the tangy, umami, mildly spicy flavors of southern Vietnam.
Magical Cambodian Kreung is a super useful seasoning mixture for dishes like Viet lemongrass chicken stir-fry and lemongrass beef skewers, as well as Thai tom kha gai plus a vegan version. I was surprised by its versatility and adaptability. All from a chance conversation at a tiny Asian market!
Crispy panfried noodles and crispy panfried rice noodles offered techniques for craveable noodle pillows that you can top with a succulent stir-fry. What’s made at restaurants seldom satisfy my need for truly crispy noodles!
Mapo tofu macaroni and cheese is a casserole that you can easily prepare for a family meal or a pot luck. I don’t know why I didn’t think of it sooner.
Charsiu ribs and pork steak are two recipes that let you choose between gnawing (ribs) or just diving in (steak!). They’re weeknight recipes for quick meals.
Charsiu tofu has the tender richness that’s dare I say, kinda like pork belly, but it has none of the fat. It’s flavor-packed so it’s as good as the pork version!
I put the above list together in the late afternoon and got very hungry. So many good recipes came out of 2025. There were a lot from prior years too. One of my goals for 2026 is to create a master list of recipes that you can easily browse alongside doing a regular ol’ search.
Back to planning for 2026! Looking forward to the next 12 months or so, what would you like to know more about and cook up — literally and figuratively?