On Kobe, and dinner.
Photo by Chelsie Craig, Food Styling by Dana Bonagura
Part of me feels ridiculous writing a recipe newsletter hours after learning about the passing of such an iconic figure. But food is always what brings us together, especially in times like this. When my father passed away in 2012, my brother, sister, mom, and I met at the train station in Hudson, NY, and we immediately found our way to the corner bar for lunch. We weren’t about to sit in a room and talk about our father’s passing without a meal in front of us. We’re Rapoports—it’s what we do. And I imagine any number of families would have done the same thing.
So last night, as I stood in our kitchen, I tried to process the death of an athlete who I struggled with as a fan—he was a relentlessly driven and talented player, but also often a selfish one who irked some basketball purists. But I rarely considered him as the proud, committed father of four girls, who was boldly exploring a post-NBA life with the same fearless drive he applied in his playing days. As I worked through all this in my head, I methodically got to cooking.
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