Rebekah Peppler’s frites from À Table.

[Editor’s note: if you’re feeling furious/frustrated/terrified right now in light of the leaked SCOTUS draft opinion that would overturn Roe v. Wade and you’re looking for something helpful to do in the short term, please consider donating to local abortion funds to help those who might find themselves needing a lot more resources in the…

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…

Citrus-cured salmon with latkes, Meyer lemon-fennel cream cheese, sumac-pickled onions, and capers.

After my near-religious experience with the house-cured king salmon at Lowell’s Seafood in Pike Place Market, it was only a matter of when, not if, I would be curing some salmon for brunch when we came home. If you look up “cured salmon” or “gravlax” on this blog, you’re going to find all of the…

Tagliolini with Meyer lemon, basil, pistachios, and Pecorino Romano.

After not making fresh pasta for a month because we were traveling, to say I was eager to get back at it is an understatement. Whether we were actually out of town on a Sunday or we were about to hit the road on a Monday morning, it seemed silly to make a full batch…

Air fryer asparagus with miso butter and a slow-poached egg, as inspired by Momofuku.

There’s something deeply satisfying about learning to love a new food, like you’ve leveled up in a game and you’ve opened a whole new world of games to play. For years I’ve tried to like asparagus, but I never could figure out a way that I could find it palatable–roasting the asparagus didn’t seem to…

Gail Simmons’s jerk shrimp from Bringing it Home, but make it lettuce cups.

The mark of a good cookbook to me is how much I use it, and I use Gail’s Bringing it Home a lot. I love how much it covers, from breakfast and brunch to fun party snacks and noodle dishes, and I also love how conversational the headnotes that precede each recipe. It’s easy to…

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…

The Landshark Beach Chips Tortilla inspired by the Margaritaville Beach Resort.

The great thing, at least to me, about being inspired by the food you eat while traveling is that you never know what’s going to strike your fancy. Certain places might spark some more obvious dishes, like when we go to Barcelona and Saint Sebastian, but others can catch me completely off-guard, and that’s what…

Pork cutlets fra diavolo inspired by Michael Solomonov and Israeli Soul.

One of my go-to, “oh shit I need a protein to go with pasta” dishes that I turn to time and time again is the cutlet, either with chicken or pork. Sometimes we’ll have them as our first course because the pasta dish I’m making is more extensive, or we’ll have them standing by to…