As someone who enjoys diving into a nice tartare at a restaurant (as well as making them at home), I’ll basically try anything once, including tomato tartare. This version was from a recipe I came across online, and while it was nice, I have to be honest and admit that I really haven’t made it…
Category: appetizers
Sautéed oyster mushrooms with garlic, lemon and herbs from Chris Bianco.
With the holiday season in full swing, I’m leaning into having some really solid recipes for this time of year that are straightforward and also deeply versatile. Sautéed mushrooms might be my favorite of this type of recipe, if only because they go with nearly everything (or at least everything savory). Whether they are tossed…
Provençal-ish air-fryer pork meatballs with red pepper rouille, inspired by bouillabaisse.
Back when we lived in Stamford, I blogged about making Alton Brown’s “Positively, Absolutely Not Real Bouillabaisse” while we watched Day for Night/La Nuit Americaine, and while making the stew is kind of a pain due to the sheer number of ingredients it requires, the non-fish flavors have stayed with me ever since, because they’re…
Making Martha’s cold pizza dip with arrabiata sauce, whipped ricotta, and black garlic bread.
Last year, on the day after Thanksgiving, Michael and I eschewed going shopping and instead spent a nice afternoon and evening in Philadelphia with his family. His little brother lives in the Fishtown/Kensington neighborhood, and we started out our excursion by meeting for drinks and snacks at Martha which is right around the corner from…
Chilled cauliflower soup with bacon and thyme that will ease you from summer to fall.
As I write this, much of the East Coast has been embroiled in a heatwave that can only be described as soupy. When I made my weekly walk over to Whole Foods, I came back red as a beet not from the sun, but from exertion and I was completely drenched. (I was also grouchy…
Adrienne Cheatham’s mango gazpacho shooters with Tajín from Sunday Best.
Summer means it’s time for gazpacho, and while we wait for the tomatoes to come into their peak ripeness, at least we have mangoes. I’ve tried a few different mango gazpacho recipes over the years, and they will definitely vary–some are a little too thick in texture, while others can make you feel like you’re…
Spicy mezcal-orange shrimp with rosemary and kumquats.
A few months ago we were in Mexico City (more on that later) and one of my absolute favorite places to go was Bósforo, a teeny tiny mezcaleria that was located a few blocks from our hotel. They serve really creative takes on Mexican food with fresh ingredients like house-made tortillas, and their main specialty…
Spicy salmon tiradito as inspired by Lorraine Pascale.
With spring now officially here, I can now think about my weekly raw/pickled/cured fish dishes less as pretending to be somewhere warmer for dinner and instead be an actually refreshing dish on a hot day. It’s still pretty chilly here in Baltimore–March has really leaned into the whole “lion” side of the old weather adage–but…
Tuscan-style white bean and garlic soup with sage, rosemary, and mascarpone.
As I’m writing this, the temperature is in the high 30s when two days ago the high temperature was at 80 degrees. It’s been a wild winter despite the lack of snow, between the extreme lows around the holidays to again, freakishly warm days, but that’s what climate change does to our weather. It’s been…
Cured trout Delmonico, inspired in part by Hawksmoor at Home and Israeli Soul.
While salmon is probably the fish I eat the most often, especially cured, we try to eat trout whenever we can find it because it’s a more sustainable fish, even if farmed, and it’s basically the freshwater cousin to the salmon. The only downside to it is if you can only find it whole, you’re…
The Manhattan [food] Project 