I know I’ve been writing a lot about Michael Solomonov and Zahav and Israeli Soul recently, but I can’t help myself because the restaurant and both cookbooks are really that good. A few weeks ago, Helen Rosner published a list of what she feels are the best cookbooks of the new century up until this…
Category: food
An Aperol Spritz inspired by The Sandbox at 1 Hotel in Miami Beach.
I mentioned in an earlier post that I was never expecting to fall in love with Miami during our travels there this past spring, but fall in love with it I did. The moment that kicked my excitement into high gear can be pinpointed back to when we made it onto the Julia Tuttle Causeway,…
Tagliolini with burst cherry tomatoes, rosemary, and ricotta as inspired by Gail Simmons and Bringing It Home.
I have a few pots of rosemary in my windowsill herb garden, in part because my first pot of rosemary seemingly took forever to grow. (Granted, I didn’t help this by putting the pot in partial shade initially and so I had to replace some of the original rosemary with newer plants.) All of my…
A tale of two scallop dishes: scallop carpaccio with radishes and seared scallops, both with ginger-chive pesto.
Before we begin, I have to pay tribute to one of the best talking-head interview moments from reality television ever and I’m kind of shocked that in all of my discussion of scallops on this blog, I’ve never done it before now:
Lamb shishlik with pistachio tehina sauce from Zahav.
There’s a lot to like about The Deacon, the AirBnB/event space we stayed at for D & E’s wedding, but one of my favorite touches was the small collection of cookbooks they kept in the kitchen. There’s a mix of indie publishers including Cherry Bombe and Lucky Peach (RIP), but I also smiled at seeing…
Lombardy-style pizza with sausage, rosemary, and an egg on top.
As much as I understand Michael’s desire to minimize the amount of heat that we pump into our apartment during the summer, I still can’t help myself from longing for homemade pizza even when it’s hot AF outside. Part of it is a desire to enjoy the bounty of summer on a pizza crust, and…
Chicken wings with garlic and sherry, Spanish-style.
A very silly problem in the life of a food blogger is that in your quest to try lots of food, you end up neglecting favorite recipes until you make them randomly and then berate yourself for not making them sooner. Having arrived home after a little jaunt a few weeks ago, I was on…
Pimentón tagliolini with mushrooms, sausage, and ham, migas-style.
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…
