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Lamb-herb meatballs with yogurt-lemon-herb sauce.

It is unequivocally spring around here, and every day it’s as if there’s something new to savor: longer days, warmer weather, the trees finally budding back to life and offering some gorgeous color. I try to keep reminding myself of this while I’ve been struggling with some writer’s block recently for a variety of reasons ranging from being busy with social engagements to feeling ennui in the spring, and the latter feeling is totally bullshit. Spring should be the last season in which ennui should be able to take hold of me, because for once everything I love is coming back: the light, the lush greenery, and the better produce. How can I struggle with existential crises when spring onions are back in the market? Read More

Spring Onion Frittata on Toast

Do you have those recipes where you have them flagged for seemingly ever but never bother to make them? On my list of those was a spring onion frittata from Franny’s meant to serve over toast. The primary reason why I held off on this, I think, was poor timing–whenever I would happen to flip through the book looking for meal ideas spring onions would never be in season, and while the recipe claims you can use scallions in their place, it didn’t feel like the same sort of recipe at all. Fortunately, Michael made a stop at the Teet on his way home from the airport two weeks ago to get some groceries for dinner that night, and was very excited to show me that spring onions were finally back in season. Finally remembering this recipe at the appropriate time, I bought another bunch the following weekend because by hell or high water, I was making this dish, goddamnit. I even made a special trip to Dawson’s by my office the day I planned to make it to get some good bread and actually make toast to serve with this. Read More

Tomato Salad with Chili, Black Pepper, and Cardamom

Recently The Kitchen Witch posted about how she likes to seduce late spring/early summer tomatoes by making punchy vinaigrettes, and her Kalamata olive one would be pretty fabulous if I liked olives more. But it reminded me of a recipe I had earmarked in the most recent issue of Cherry Bombe magazine in which you make a spicy oil to drizzle over tomatoes along with some lemon juice, cilantro, and sesame seeds and so a couple of weekends ago I decided I had to make it in the name of trying something that was new to me. Read More

Oysters and hot sausages. They pair surprisingly well together.

Despite the fact that the temperatures were barely cracking 40 degrees and snow was predicted to fall up in New England, there was no way I wasn’t going to let the first day of spring go by without marking it in some substantial way. I ended up flipping through my Canal House Cooking books, and landed on a couple of simple recipes that caught my eye: oysters with sausages and chilled avocado-cucumber soup. Michael suggested making cutlets or roasted chicken, and just like that we had a menu that felt properly celebratory.

I’ve sung the praises of the Canal House Cooking books previously, as their slow-fried chicken thighs are a favorite around here as is the ever-so-simple Italian Greyhound, and what I like about them is that they are incredibly unpretentious and you really feel like you’re hanging out in their riverside kitchen studio in Lambertville, New Jersey. Some of the recipes are more complicated than others, but what I love to do is discover little combinations that I otherwise would not have thought of going together, like oysters and sausages. Read More

As creative as we like to get in the kitchen on weekends, I have to admit that we are pretty susceptible to falling into dinner routines (or ruts, depending on how you look at it) on weeknights. If work is keeping us really busy it becomes much easier to stick with what we know and bang out dinner without much thinking, but too much of that will leave me feeling rather uninspired, and there’s something to be said about closing out the day with a delicious meal that isn’t just the same old, same-old. Read More

Oysters three ways: ponzu sauce (top), freshly prepared horseradish (middle), and spring onion-moscatell mignonette (bottom).

Almost two weeks ago I took the Acela up to New York for a work event, and while most of the trip was extremely packed with meetings and activities, I was able to squeeze in a little time to both revisit some favorite places and cross some others off my “restaurants to visit” list in the city. The first thing I did after dropping off my bags in my hotel room was to hit up Fairway to both stock up on vinegars as well as get some room essentials that would not require me to use the well-stocked but extremely expensive minibar in my room. I then had the very difficult decision to make as to where to get dinner, but with the weather being kind of gloomy I stuck with places within easy walking distance: the main course was the steak frites at Les Halles on Park Ave, and then for a nightcap I treated myself to some oysters at The John Dory Oyster Bar which was conveniently located off the lobby of my hotel. Read More

Hummus Kawarma from Jerusalem: A Cookbook

Given everything that’s going on in my newly-adopted city, it feels frivolous to post about food and recipes as if everything is awesome which is why I’ve been a bit quiet around here. It’s definitely been a surreal few days, from meeting Bryan Voltaggio and getting his latest cookbook at the Orioles game on Saturday to then being detained for a bit towards the end of the game, and then of course the events from earlier this week. You can still feel a little tension in the air, even around my neighborhood–everyone is trying to look out for everyone else and make sure they’re doing OK, which seems to be the dominant. Being as new to the city as we are, I feel ill-equipped to write about it at length, but here are some really thoughtful, interesting perspectives from people who understand the city and its dynamics far better than I do.

Of all of the positive pictures that have begun circulating on the internet as the city both cleans itself up and continues to protest, this lady (and the others who were burning sage along with her) has been giving me all of the feels as I write this.  Read More

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