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…
Spicy tagliolini with pancetta, Meyer lemon, and Pecorino Romano cheese adapted from Giada De Laurentiis’ Everyday Pasta.
As hinted in the title, this is an adaptation of a recipe in Giada’s Everyday Pasta, one of her many books I’ve been revisiting over the last few months for another project. One of the most useful techniques she’s helped to introduce into American kitchens is the concept of a no-cook sauce in which you…
Frozen pea soup from José Andrés’ Vegetables Unleashed.
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…
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….
Basque-style montaditos of crème fraîche, sun-dried tomato puree, and anchovies.
Sun-dried tomatoes deserve to make a comeback: there, I said it. I know that they went from a trendy restaurant ingredient in the 80s to being completely overdone in the 90s and 00s, but it’s 2021, we’re emerging from a pandemic, and I think enough time has passed that we can give them another go….
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…
Fresh mafaldine with herb-pistachio pesto and peppered mascarpone cheese.
Recently we signed up for Discovery+, and let me tell you: it’s a trip. I’ve been able to revisit so many of the shows I used to watch like Barefoot Contessa, Mexican Made Easy, and Everyday Italian, while also being able to check out newer shows while avoiding six-hour marathons of Diners, Drive-Ins, and Dives…
Roasted shrimp cocktail with roasted tomato cocktail sauce inspired by Ina Garten and Tom Colicchio.
When it became absolutely clear that we were not going to be going anywhere for Thanksgiving back in November, I wasted no time in planning a good meal for us that would be a combination of our favorite foods: roasted duck legs, green bean casserole (for Michael), roasted mushroom soup (for me), tortellini, a Basque-style…
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…
The Manhattan [food] Project 