As I write this, spring is coming to a close but you would be forgiven for thinking it’s already summer by how hot it is in various parts of the country. Hot weather always makes me want to eat raw fish or fish that’s been cooked in acid and sip on cold soups. While gazpachos…
Category: lunch
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…
Salmon-avocado ceviche, inspired by Rafael Palomino’s Viva la Vida.
Most weeks, usually on Wednesdays, I download the latest episode of the Office Ladies podcast and take a walk across the harbor to Whole Foods in order to pick up fish in order to make either a ceviche, a tiradito, or some similar dish where the fish would likely only be cooked in some acid….
Air fryer Catalonian-style chicken wings with allioli.
Even though it’s been nearly seven years(!) since we last were in Caldes d’Estrac and eating at El Taller, I still think about their signature roasted meats served with a ramekin of allioli made completely from scratch. (By that I mean they made the emulsion only using some garlic, salt, lemon juice, and olive oil…
Txangurro (deviled crab gratin), or the Basque take on Baltimore crab dip via The Basque Book.
If you’re not from the Mid-Atlantic region, then the idea of crab dip is probably one you are familiar with in a meaningful way. My mom makes it as a cold dip, mixing canned crab, diced onion, and cream cheese into a ball and then smothering it in cocktail sauce, but here in Baltimore it’s…
On croque monsieur pizza and finding inspiration in unexpected places.
Inspiration comes from weird places sometimes. While scrolling through Instagram recently I noticed someone trying to pass off something as a croque monsieur that was anything but, and following some stewing over it, I was inspired to dedicate one of our upcoming Friday night pizzas to adapting a croque monsieur to a pie. I’ve written…
Tender chickpea stew with a little help from Koita almond milk, a pressure cooker, and a fourteenth-century Catalonian cookbook.
Disclosure: I was sent a case of Koita Foods almond milk and almond-coconut milk to sample and review, and all opinions are my own. One of my favorite bits from any episode of Nigella Lawson’s many cooking shows is when she takes a moment to stand in front of her wall-to-wall bookcase teeming with cookbooks….
Shrimp-tomato salad inspired by Toni Tipton-Martin’s The Jemima Code.
Following this year’s cookbook audit, I’ve been able to add a number of books to my collection from birthday gifts, including Toni Tipton-Martin’s The Jemima Code and Jubilee. The former is not a traditional cookbook much as it serves as a kind of historical record of African American cookbooks from the last 200 years. There…
Tom Colicchio’s roasted tomato risotto from Think Like a Chef.
Even the most casual of Top Chef fans know that attempting to make risotto usually does not end well for the cheftestants, though there have been a few exceptions. Some notable ones I remember include: Season three premiere: Howie actually makes a successful risotto with uni, but forgets to plate the other required component (frog’s…
Alton Brown’s The General’s Fried Chicken with Michael’s hot sauce pickles and green papaya and mango slaw.
Growing up, the only time I’d ever eat fried chicken was the Maryland fried chicken that was usually part of the platter I’d order at Phillips down in Ocean City. I remember it being really good, but because it was something I ate so seldomly, it wasn’t something that I had a strong emotional tie…
