Pimentón tagliolini with mushrooms, sausage, and ham, migas-style.

Last summer, while flipping through Mastering Pasta for the umpteenth time looking for inspiration for weekend dinners, I turned to a dish where Marc Vetri had paired paprika-flavored pasta with very traditional Spanish ingredients including octopus, Marcona almonds, and an Iberian ham broth. If I liked octopus more I would have made it directly, but…

Chargrilled mushroom salad from Made in Italy.

As I’ve learned to love and appreciate a good salad over time, I’ve been trying to add more of them to our rotation, saving the more complicated ones for the weekend, or for days when I’m craving something simple and light during one of my sabor de soledad sessions. There’s one recipe from Alton Brown’s…

Lucky Peach’s shrimp and chive dumplings.

During a trip to Philadelphia a few months ago we were staying at a hotel in Chinatown that was right by the convention center, giving us access to some pretty awesome food (including the Reading Terminal Market) and karaoke. Not two blocks away was a dim-sum spot that I had heard nothing but raves over,…

Stephanie Izard’s grilled oysters with horseradish aioli.

As a lover of all things oyster, I have to admit that usually my preferred mode of eating them is raw and right out of the shell, maybe with a little lemon, horseradish, or mignonette. I’ll enjoy a good fried oyster po’ boy from time to time, of course, but I never really warmed to…