Following this year’s cookbook audit, I’ve been able to add a number of books to my collection from birthday gifts, including Toni Tipton-Martin’s The Jemima Code and Jubilee. The former is not a traditional cookbook much as it serves as a kind of historical record of African American cookbooks from the last 200 years. There…
The Hawksmoor Marmalade cocktail, otherwise known as a strong case for keeping bitter orange English marmalade in your fridge.
Before we address this delightful cocktail, a moment of seriousness: now that we’re less than a month away from the election, it’s clearer than ever that this election is the most important one in our collective lifetimes, and the only way to prevent this country from descending into a place where white supremacists feel free…
The Fogo de Chão churrascaria experience in our new normal.
Disclaimer: Fogo de Chão invited us to their Baltimore location and compensated for our meal, but all opinions are my own. Since March, much of my restaurant patronage has been in the form of going to local restaurants and enjoying their takeout on Friday evenings, but since things have started to slowly open up here…
José Andrés’s avocado gazpacho from Vegetables Unleashed with a pickle-based pico de gallo from Grillo’s Pickles
(Note: this is not sponsored–I’m just utterly charmed by this product!) Between the end of summer and Amazon Photo sending me memories from our trips to Barcelona and San Sebastian on a regular basis last week, this is always a bit of a melancholy time of year for me. Given the last six months of…
Tom Colicchio’s roasted tomato risotto from Think Like a Chef.
Even the most casual of Top Chef fans know that attempting to make risotto usually does not end well for the cheftestants, though there have been a few exceptions. Some notable ones I remember include: Season three premiere: Howie actually makes a successful risotto with uni, but forgets to plate the other required component (frog’s…
Edward Lee’s piggy burgers with sun-dried tomato ketchup inspired by the San Sebastian McDonald’s.
In a city such as San Sebastian that is so gorgeous and filled with such amazing local food, the thought of eating at a McDonald’s or a Burger King might seem a little odd, but I can understand the appeal of trying one of the regional menu items that you’d never find at your local…
Boqueria’s grilled pineapple sangría, and how it prompted me to make the somewhat-obscure Tiki liqueur Falernum.
With cooking still being our main form of entertainment these days, I went all out for Michael’s birthday weekend: piggy burgers from Ed Lee’s Smoke and Pickles, miso corn from Momofuku, poached eggs and mushrooms on toast with hollandaise from Hawksmoor at Home, cheesecake via Alton Brown, ceviche inspired by CVI.CHE 105, and this grilled…
Upping my pasta game with Truffle Shuffle’s live fresh pasta carbonara class.
Truffle Shuffle invited me to attend one of their classes and sent me a meal kit for two in exchange for coverage. All opinions are my own. If you’re interested in attending their next class on Sunday, September 6th, you can sign up here and the code FOODIE10 will give you a discount. For much…
Reflections on completing my cookbook project, and where my collection goes next.
Roughly at this time three years ago, still very much in the midst of my first go at this cookbook project, I was feeling pretty smug because by then I had figured out a way to have crossed off three of the more complex books in my collection: tomes from the likes of Massimo Bottura,…
Alton Brown’s The General’s Fried Chicken with Michael’s hot sauce pickles and green papaya and mango slaw.
Growing up, the only time I’d ever eat fried chicken was the Maryland fried chicken that was usually part of the platter I’d order at Phillips down in Ocean City. I remember it being really good, but because it was something I ate so seldomly, it wasn’t something that I had a strong emotional tie…
