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antojitos

Grapefruit Moonshine and Rosemary Sparkler

When you go to a local food festival and end up tasting a really delicious grapefruit-infused moonshine you obviously need to buy yourself a bottle of it to take home…but then the question remains: what to make with it? This was the conundrum I had after picking up a bottle of Belle Isle’s Ruby Red Moonshine at the Emporiyum Baltimore last month, and after poking around the interwebs for about twenty minutes scrolling through a slideshow of grapefruit-forward cocktails, I eventually stumbled on my answer. Read More

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Lamb-herb meatballs with yogurt-lemon-herb sauce.

It is unequivocally spring around here, and every day it’s as if there’s something new to savor: longer days, warmer weather, the trees finally budding back to life and offering some gorgeous color. I try to keep reminding myself of this while I’ve been struggling with some writer’s block recently for a variety of reasons ranging from being busy with social engagements to feeling ennui in the spring, and the latter feeling is totally bullshit. Spring should be the last season in which ennui should be able to take hold of me, because for once everything I love is coming back: the light, the lush greenery, and the better produce. How can I struggle with existential crises when spring onions are back in the market? Read More

Tomato, Burrata, Prosciutto, and Basil Salad with Sherry-Garlic Vinaigrette

I don’t know what’s worse: having to go on a work trip immediately before or immediately after a vacation. Michael had to fly down to Jacksonville, FL the day after we got back from our little sojurn in Rehoboth, and so I was looking at a few days of making food just for myself. On the drive home from Delaware I devised a little menu for the two nights he’d be gone, deciding on ricotta dumplings (because it’s been too long since I’ve made them) and initially, the arugula-prosciutto-orange salad I made a few times back in Stamford. The ricotta dumplings were as delicious as ever, and made better from using some of the herbs growing on our window sills, but to be truthful I wasn’t really feeling the arugula salad the next day. I mostly blame this on the fact that the package of arugula I got was really disappointing, but let’s just say there were other factors involved as well. Read More

Spicy Tuna and Shrimp-Chipotle Ceviche

I think it’s safe to say that spring has finally arrived in New York City. We were very lucky to have a gorgeous couple-a days last two weekends, and we decided that our Saturday dinner should reflect the sunlight and the final departure of the cold. When I think delicious dishes in warmer weather, ceviche is one of my most beloved go-to recipes because there’s so much room for variation that you never have to repeat a combination (unless you want to). It reminds me of one of my other favorite dishes, one that’s also an unending source of variable deliciousness, pizza.

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Ramp Salsa, Take 1 (for the heat-minded)

Remember last year when I started rhapsodizing on ramps and specifically ramp salsa? Well, now I’m wise enough to know when the little buggers are actually in season, and I can say that my nose has turned into a ramp-seeking missile: three weeks ago I swore I could smell them, but could find them to no avail, and then two Saturdays ago we emerged from the Union Square subway at the 16th Street exit and my nose literally led my hand to point us to the ramp stand, even before I could focus my eyes on that familiar, rudimentary sign. I think I was still looking for the blue tent that they had last year, but the weather has been so gloomy this spring that it really hasn’t been necessary, and the late spring has made every trip to the market more and more worthwhile as the ramps improve in appearance and in size. (The price, happily, remains the same.) Suffice it to say, I spent $12 on four bunches of ramps two Saturdays ago, and then I spent another $12 last Wednesday when I went there on my day off (the first weekday market visit they had made), and despite knowing we’d be away for Easter weekend, I figured they’d keep in the fridge for a few days…and I was right. We were able to take a stab at two versions of ramp salsa, and while both were delicious, one was decidedly more of a crowd-pleaser than the other. Read More

Mariscos de la Marinera

One of my fondest memories of swag (aka Stuff We All Get) from my job is the seafood salad I enjoyed during my lab’s 2009 Christmas party. Every year we go to the Faculty House dining room and my very generous Boss buys us all a wonderful (buffet-style) lunch. That year on the salad table they were serving an amazing ceviche-style seafood salad and my friend and I totally OD-ed on it that year. No regrets. Read More

Quesadillas with Pico de Gallo, Chile-Rubbed Chicken and Avocado

[E here! As a bit of a preface, this trip came about because the truly lovely Kitchen Witch happened to be in town for BlogHer ’10 a few months ago and I sent her a list of some of my favorite places to go in the city. Originally it was only meant to be a restaurant list, but as the months leading up to the event went by our ventures to restaurants were few and far between, and many were a hike from Midtown. So I also gave her a bunch of our favorite stores that would be within a reasonable subway/taxi ride for her, and she suggested meeting up on that Saturday at the Chelsea Market to wander around. We took her shopping at Buon Italia and the Manhattan Fruit Exchange; above is the result of that shopping trip. I know it seems wholly unseasonal to write about this now, but we wanted to give you guys a break from braises and stews and think happier, warmer thoughts of summertime–I know I can use them. Carry on!]

The summer is a great time to enter the Manhattan Fruit Exchange with an open mind and a pure heart and wait for the store to speak to you. The selection is constantly impressive and the prices are some of the best on the island. On a Saturday, I have no problem going there and just filling my basket with stuff until it gets too problematic to lug around. Cash only, so be prepared.

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