Apparently, everyone in the Baltimore metro area is baking right now because bread flour and yeast are harder to come by than toilet paper in our local stores, at least according to the chatter in my local cooking Facebook group. I practically lit up when Michael placed a bag of bread flour in the cart…
The case for seaweed salad via Lucky Peach’s 101 Easy Asian Recipes.
“If you’re not already a seaweeder, at some point in the not terribly distant future, when we’ve burnt holes in the sky and there’s no snow left on the mountaintops, those of us who didn’t get rich in the fast-casual restaurant business before the collapse will be getting our protein from bugs or seaweed. I’d…
Checking in on my cookbook project, month three (now with a pandemic), and The Bloodhound cocktail from Hawksmoor at Home.
Well, I guess I can say that I’m glad I’ve been so aggressive with this project, because as of this writing I’m 59% through my bookcase with 56 books to go, and that’s with a solid week and a half of panic shopping and cooking where we could only work with what we could find…
Pantry cooking with Stephanie Izard: chilled sweet onion soup.
Probably the biggest score I made when doing a stocking-up grocery trip two Fridays ago was to get six pounds of frozen shrimp for the price of two, thanks to the Teet’s buy one, get two special. We polished off the first bag that Sunday, and then I decided to use another pound this week…
Sun-dried tomato rainbow salsa from Nueva Salsa with chicken thighs and chicken hearts.
As I half-expected, the second I decided that I’d post more frequently here with recipes, I ran straight into a case of writer’s block. I’m hoping that by acknowledging it here I can finally shake it, but I know that part of it is caused by a general feeling of malaise that has hung in…
Stanley Tucci’s eggs in purgatory from Questlove’s Mixtape Potluck.
If you find yourself looking for more content to stream as we settle in for a lot of self-quarantine and social distancing, look to see if your local library gives you access to the streaming platform Kanopy. Stocked with films of all kinds–both classic and modern–as well as documentaries, there’s a treasure trove of content…
Checking in as we settle in for more home cooking.
So–how is everyone doing?
Michael Solomonov’s chicken thigh shawarma, complete with Druze mountain bread, from Israeli Soul.
One of my favorite usages of the mid-credits stinger (i.e. when you see a bonus scene during or at the end of the credits) is in the first Avengers: Tony Stark makes an offhand comment during the Battle of New York that he’s in the mood to try some shawarma when they’re done battling the…
The Gramercy Tavern Mezcaliente cocktail from The Gramercy Tavern Cookbook.
When walking into the Tavern Room at the Gramercy Tavern in New York, you’d be forgiven for thinking you stepped into a time machine that took you back to 1994. That’s the year the restaurant opened, and from what I can gather it hasn’t really changed much since then. Between the large and almost garishly-colored…
Month two check-in on my 2020 cookbook project, along with Jerusalem artichoke and orange soup from The Mezze Cookbook.
February is over, and this Sunday marks the beginning of Daylight Savings Time, so it finally feels like we’re getting close to shirking off the mantle of winter. Here in the Mid-Atlantic, we’ve had a seemingly endless succession of grey, somber days, with the added insult of having barely any snow to justify it. At…
