Is it just me, or has this been a particularly good winter for citrus? In late December/early January, I noticed that my Harris Teeter had a pretty nice Sunkist display featuring a nice variety of interesting citrus, including blood oranges, Meyer lemons, Cara Cara oranges, and pomelos. Something I learned over a decade ago at…
Category: salad
Spice-cured Alaskan salmon with citrus yogurt sauce and fennel salad as inspired by Gail Simmons.
As I write this at the beginning of August, it finally doesn’t feel horrifyingly hot here in Baltimore, but I know that the chances are high that it will be hot again when you see this and you’ll want a no-cook option for your dinner. Obviously, this will take some planning as you need to…
Moorish-spiced chicken thigh salad with pistachios and citrus-yogurt dressing inspired by Spanish Diner in Mercado Little Spain.
We’re in the throes of August, and thanks to climate change, the heat this summer has been incredibly intense and therefore I’m fully in line with Michael about not turning on the stove until late September at the earliest at this point. This of course means that our Tuesday chicken thigh dinners have transferred 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…
Tuscan salmon tartare as inspired by Nigellissima.
As mentioned in a previous post, on most Wednesdays we’ve been enjoying variations on ceviches, tiraditos, and even straight-up raw fish dishes. Normally I’d try switching things up on the fish front, but to be honest we’ve been doing really well with salmon–our Whole Foods has been able to stock some great fish at a…
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…
A tale of two tomato salads: cherry tomato and red plum salad with Meyer lemon and almond vinaigrette, and Catalan Food’s peach and tomato salad with goat cheese.
July felt interminable to me, and I think that’s because we haven’t done anything aside from eating out a handful of Friday evenings, taking the water taxi to check out the new Whole Foods location, and traveling to PA for our nephews’ birthdays. I still have four books left in my cookbook project, and I’ve…
Pantry (and wallet) friendly salads in the time of a pandemic: simple Basque salad and orange-mint salad.
We may have joked around here (and our Instagram stories) that we’re enjoying our carbs during our self-isolation–and we are, I assure you–that doesn’t mean that we’re eating our vegetables too. I sang the praises of seaweed salad a few weeks ago, and I’d like to add to that discourse by adding two more salads…
The case for seaweed salad via Lucky Peach’s 101 Easy Asian Recipes.
“If you’re not already a seaweeder, at some point in the not terribly distant future, when we’ve burnt holes in the sky and there’s no snow left on the mountaintops, those of us who didn’t get rich in the fast-casual restaurant business before the collapse will be getting our protein from bugs or seaweed. I’d…
On eating more vegetables with José Andrés’s Vegetables Unleashed.
As I’ve gotten older, I’d like to say that I’ve become much better about eating a wider variety of vegetables but I know I can always do better. A recent trend that has helped that has been the rise of vegetable-driven cookbooks by various celebrity chefs ranging from April Bloomfield to Hugh Acheson. Earlier this…
The Manhattan [food] Project 