Crêpes with pickled ramp crème fraîche and scallions.

In Tom Colicchio’s cookbook Think Like a Chef, in his recipe for pickled ramps he suggests that you can make a really good sauce for fish by spooning a few teaspoons of the ramp pickling liquid into creme fraiche. I thought about this recently after I made my most recent batch of pickled ramps, and…

Fettuccine with sun-dried tomato and miso pesto.

As much as I love a nice, herby pesto, sometimes I’m craving something a little bit different, and this umami-laden, no-cook sauce fits the bill perfectly. I’ve been on a bit of a kick recently where I combine tomatoes and white miso into various pasta sauces, but this one might be my favorite to-date. For…

Hugh Acheson’s sous vide cheeseburger from Sous Vide.

Nearly a year after we moved to Baltimore, a new restaurant opened up on Cross Street: Bookmakers Cocktail Club. On a street littered with variations on the traditional pub and/or biergarten, Bookmakers was decidedly different: a quasi-speakeasy with gothic decor, an extensive cocktail list, and upscale takes on Southern fare. It was one of the…

Images (not) from New York, Fort Lauderdale and Hollywood edition.

Back in 2019, flying to the Fort Lauderdale-Hollywood airport in South Florida was an intermediate stop en route to our actual destination of Miami. Since Southwest didn’t fly directly to MIA at the time, we’d fly to FLL, either rent a car or get a rideshare, and drive the 40-ish minutes to the Magic City….

Drunken red wine cavatelli with pancetta and basil

While I really don’t have any reason to add any more pasta tools to my collection, I did add one more this past Christmas and I have to say that I really like it: my cavatelli maker. While I’m still getting the hang of it, I wanted to share one of my more successful recipes…