(Hat tip to The Kitchen Witch for the rant inspiration!) As I write this, it’s not even a full week into 2020 and Australia is burning, Puerto Rico has had a series of earthquakes (you can donate to World Central Kitchen which already has headed to Australia and Puerto Rico to help), and we might…
Category: food
Mushroom cappuccino from Vegetables Unleashed and the power of creativity.
Between his cookbooks and the PBS series Made in Spain, it’s not difficult to find mentions of the brothers Adrià in José Andrés’s work, and Vegetables Unleashed is no different. Whether it was a technique he learned during his time there or a whole dish he recreates, Andrés is always conscientious to give credit where…
Garlic soup, Basque-style, from Basque Country.
With winter starting officially as of this past Saturday, I’m finding myself seriously craving some soup. I’m more than ready to make some pressure cooker pho, pasta e fagioli, and even some carrot-ginger soup in the next few weeks, but the soup I am planning to make before all of those is a Basque-style soup…
Preparing for the Feast of the Seven Fishes with Mimi Thorisson’s seared scallops and cauliflower puree with orange-caper sauce.
As I write this, we’re a week out from Christmas Eve and we’ve only started discussing what we might want to eat at my in-laws’ home for the Feast of the Seven Fishes. I did a little brainstorming on Black Friday over snacks and glasses of wine with my in-laws, but nothing terribly finalized, and…
Images (not from) New York, return to Miami edition.
This year has been an…interesting one, to say the least, but I’m happy I can say that a major highlight was really getting to know the city of Miami much better. Prior to our first trip in April, the only time I had spent in the 305 was an afternoon in a mall when I…
Turkish Çilbir from Lucky Peach’s All About Eggs, featuring slow-poached eggs.
In recent months, I’ve become rather preoccupied with mastering egg cookery. This may seem like such a basic thing to do, but eggs are both delicious and very easy to fuck up, and there are few other simple pleasures like diving into a plate of perfectly-scrambled or poached eggs. While hanging out the morning after…
Baharat-spiced ground lamb with grape-pistachio salad and Zahav hummus tehina.
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…
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:
