Roasted chicken with creme fraiche and herbs

It’s August now (how is it August?) and we’ve been largely avoiding the oven as much as possible because it’s been either hot, humid, or both and so we’ve largely been using our Griddler and the stove and also resorting to ceviche pretty frequently too. So it may seem pretty weird to be writing about roasted chicken right now, but I guess it’s my form of solace: if I can’t eat it right now, I can at least write about it, you know? Read More

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Alton Brown’s Bitter-Day Martini

My interest in cocktails waxes and wanes: sometimes I’d rather drink something that barely qualifies as one like a kir, and other times I’ll happily pull a bunch of bottles off the shelf and mix together something elaborate and interesting. Often I’ll kind of go to the beat of my own drum, but lately I’ve been enjoying finding drinks in cookbooks and giving them a try. Inevitably these usually have me either buying ingredients I usually don’t dabble with—including more obscure liquors—but if I’m lucky, I’ll find myself making these drinks again and again. Read More

Boquerones, radishes with sea salt and butter, baguette with lardo butter and fermented tomato from Longway Tavern.

When I first sat down to write about our recent trip to New Orleans, initially my plan was to condense it into a concise top five list of food and drink that we enjoyed…and then I realized that was basically an impossible task. I then realized that I could break out my favorite drinks and dishes by theme, and so here’s hoping I actually get around to writing all of them. But first, I must speak of The Napkin. Read More

The Baltimore Herb Festival at Leakin Park

I’ll be honest—I wasn’t sure if we were going to go to the Baltimore Herb Festival this year because with my additions to the lineup last year, I kind of thought I was set. But the mint we got outgrew its pot likwhoa, and the black pear pepper plant also outgrew its pot, and then Michael really surprised me by saying he wanted to go there to add some more houseplants to the house (#milliennial), so early on Saturday morning off we went to Leakin Park to partake in the annual tradition. Read More

If you aren’t following Kara Brown’s Fancy Pasta Bitch blog, you absolutely must—she was one of my favorite writers at Jezebel, and now she’s a staff writer on the Black-ish spinoff Grownish on Freeform*. She took up pasta making as a new hobby to cope with that man and his heinous administration and started blogging about it because it’s fun to write about a new hobby as you start to learn the ins and outs of it. She doesn’t update it nearly as much as I would like (which is rich coming from me, given that I haven’t updated here in ages) but when she does, delightfulness ensues. Read More

Beet-Cured Salmon

My love of Top Chef has gotten to the point that I have a section of my main bookshelf dedicated to some of my favorite judges* and cheftestants from the show—though I will admit that Tom Colicchio’s books live up in my New York section, because most of these books came out way after his did—and while I’ve enjoyed them all, I’ve been heartily enjoying Gail Simmons’ Bringing it Home as it is filled with really interesting recipes and lots of excellent anecdotes about Top Chef from foods she loved while on location to lots of interesting tips based on professional chef techniques that she’s observed along the way, along with her own insight from her days in culinary school.  Gail has long been one of my favorite staples of the show because she’s a delightful mix of knowledge, insight, warmth, and the occasional dollop of well-timed snark: Read More

Chopped chicken liver toasts

I don’t know why I haven’t been feeling so inclined to write about food, but I’m going to blame February, my second-least favorite month after January, for bringing me down. I have all of these post ideas written down and when I sit down to write, it all feels so stilted and so phony. Here’s hoping that as we get closer to Spring and the return of Daylight Savings I’ll feel a bit more inspired than I do now. Read More

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