Tagliolini with parsley-basil-garlic scape pesto, just in time for summer.

Two years ago, I shared the pasta I served at my brother-in-law’s rehearsal dinner: tagliolini with pistachio-orange pesto, and it feels right to be talking about pesto once again, because who likes making intense tomato sauces once summer hits? (I do, at least when the really good tomatoes start popping up in the market and…

Updating our herb garden in the time of coronavirus.

Sometime late last year, most of my herbs went and died on me. Normally, this wouldn’t bug me all that much because I’d simply wait for the Baltimore Herb Festival to get new herbs and start over. Well, thanks to the pandemic, the festival is naturally canceled this year, but the organizers encouraged would-be attendees…

An update on my windowsill herb garden.

Welp: it’s finally starting to feel a bit more seasonal. Saturday was the first in ages that hadn’t gone above 70 degrees as the high, which is weird considering we were dancing close to 90 earlier in the week. (I know this personally for a fact because a post-work jaunt across the harbor to Whole…

Israeli salad and Israeli salad water martini from Zahav.

One of the things I always lament about getting cookbooks in the fall and then later in winter during the holidays is that inevitably I’m going to find a whole host of recipes that sound amazing but I must wait to make them until better weather arrives. While flipping through Zahav back during Christmas I…