Last summer, while flipping through Mastering Pasta for the umpteenth time looking for inspiration for weekend dinners, I turned to a dish where Marc Vetri had paired paprika-flavored pasta with very traditional Spanish ingredients including octopus, Marcona almonds, and an Iberian ham broth. If I liked octopus more I would have made it directly, but…
On patriotism, the US Women’s National Team, berries and cream, and Chef: the movie and the show.
As thrilled as I am for the US Women’s National Team for successfully defending their World Cup title, I have to say that I’m bummed that the tournament has come to a close because man, was it a fun one to watch this go-around. Seeing the USWNT at its best was naturally incredibly satisfying, of…
Roasted chicken legs with Aleppo pepper and Za’atar seasoning, and some thoughts on making a very special rehearsal dinner.
One of the things that I’ve loved the most about watching Good Eats: Reloaded is that Alton Brown revamped his recipes from back in the early years of his show to make them modern, more interesting, and more flavorful. They clearly reflect the fact that his culinary worldview has expanded exponentially, and it all makes…
Ceviche ganador inspired by CVI.CHE 105 in Miami.
Credit where credit is due: the only reason why I know about CVI.CHE 105 is due to my dear friend Dana over at The Kitchen Witch. As part of a recent email exchange, I mentioned to her that I was headed to Miami and she recommended this place for its excellent ceviche, so automatically I…
Images (not from) New York, Louisville edition.
Here’s a helpful travel tip for you: never fly to Louisville from Baltimore the day after the Preakness, because the flight will be full. We didn’t have much choice in the matter as Michael had a conference to attend and we wanted to get there a little early in order to have some fun, but…
Scallop ceviche lettuce cups via Ina Garten, with a few alterations.
In addition to exploring new places, enjoying some fabulous food and drink, and hanging out with many of M’s colleagues, a small benefit from my recent travels is I get a chance to indulge in some good Food Network viewing. Before flying home from Chicago early in May we had some time to kill in…
Another evening at Fogo de Chao in which we try their lighter offerings for Summer.
Full disclosure: I was again invited to Fogo de Chao along with a guest to try their new summer menu offerings. All opinions are my own (or my guest’s if I didn’t try something). About two months after we had the pleasure of sampling Fogo de Chao’s spring menu offerings, we were invited back to…
The Spicy Brazilian as inspired by Palace in Miami Beach.
After my first trip to Little Havana, I Ubered back over to South Beach as the weather had improved significantly by the early afternoon and I wanted to take a stroll down Ocean Drive and take in the hist ts smack dab in the middle of it all, and because it was so nice that…
Pipérade/piperrada with poached eggs and prosciutto from The Cherry Bombe Cookbook.
I was on such a Basque food tear in the months following our September trip that I basically forced myself to take a break, lest I burn out on making all of that delicious food and neglect my other favorite foods like pasta. Fast-forward to two months ago, when Michael was on a work trip…
Images (not from) New York, introducing a new venture edition.
If you’ve been following me on Instagram lately, you may have noticed that I’ve been doing a little more travel than usual. Michael took on a new role at his company earlier this year that has him traveling more frequently, and after being let go from my most recent job, we used a combination of…
