Pizza bianca with pistachio-lemon pesto, as inspired by Pizzeria Bianco.

Two years ago, when we were in Phoenix, I knew one place we’d have to try would be Pizzeria Bianco because it’s considered one of the best pizzerias in the country. (I also take that designation with a grain of salt, because I went to another place given similar superlatives that did not live up…

Quasi-rossejat/fideuà with bay scallops and guanciale with roasted garlic allioli.

Pasta isn’t an ingredient you see in much of Spanish cuisine with the exception of Catalonia (and Valencia). According to José Andrés in his book Tapas: A Taste of Spain in America, this dates back to when the Catalonians invaded northern Italy and took back some Italian ingredients with them, but it’s also important to…

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…

Why Catalan sofregit (aka Catalan sofrito) is the flavor base you need in your fridge and your freezer.

After posting about a recipe that won’t be viable again until next April at the earliest, I felt it was important to share one that would be viable to make, especially if you have a garden with lots of tomatoes coming in and you’re looking for a new way to use them all up. In…

The Hazy Sunset/Sunrise, a cocktail with passion fruit, lavender simple syrup, and Luxardo Aperitivo.

Between our travels and our time at home, I feel like these Canadian wildfires have become an unfortunate quasi-constant presence. We first really noticed them when we were in Chicago back in mid-May, and a glance at the sun would show a red-orange ball that looked positively dystopian since it was mid-morning and not, well,…

Trenette with ramp pesto to close out #RampFest2023

Pesto really might be my favorite pasta sauce regardless of the time of year, and ramp pesto is my favorite iteration of that sauce because it’s something I can usually only enjoy once per year, and therefore I need to make it count. I made my ramp pesto last this year–making ramp butter and pickled…

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…

The Sangrita: a savory cocktail for everyone who is convinced they don’t like savory cocktails.

We tried many fun drinks when we were at Xcaret Hotel Mexico back in September, but the clear favorite of the group was La Bandera, a three-part shot named after the colors in the Mexican flag. You start with tequila blanco, then take a shot of lime juice, and finish off with a spicy tomato…

Fried eggs with latkes and jamón serrano, as inspired by the huevos rotos at Mercado Little Spain’s Spanish Diner.

We had a pretty whirlwind little trip to New York in early April, and M mentioned he was open to getting dinner one of our two nights at Mercado Little Spain. Usually how we do it now is that we’ll walk over to Grand Central Terminal to have some oysters at the GC Oyster Bar,…

#Rampfest2023: salmon tartare with ramp salsa and avocado-lime purée.

I didn’t know if I’d be able to get my hands on some ramps this year, but a few weeks ago Michael told me he had a meeting in New York and we could spend a couple of days before coming home again. We’d go up on a Sunday and spend the day together, and…