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…
Tag: mint
Trenette alla carrettiera with roasted garlic inspired by Made in Sicily.
This pasta dish is kind of a North-meets-South Italy mashup, as the trenette pasta shape originated in Genoa and Liguria, while the pasta sauce is one that is distinctly Sicilian. I went with the trenette for this particular dish because it’s been one of my favorite types to make recently; I received a trenette cutter…
Pan-fried trout filets with Giada De Laurentiis’s pea puree.
One skill I’m really working on in the kitchen right now is getting better with breaking down whole fish, but I will admit that if given the opportunity, I will still go with filets if they are available. This is particularly true with trout, because trout are small, have tons of pin bones , and…
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…
Alton Brown’s The General’s Fried Chicken with Michael’s hot sauce pickles and green papaya and mango slaw.
Growing up, the only time I’d ever eat fried chicken was the Maryland fried chicken that was usually part of the platter I’d order at Phillips down in Ocean City. I remember it being really good, but because it was something I ate so seldomly, it wasn’t something that I had a strong emotional tie…
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…
Turkish Çilbir from Lucky Peach’s All About Eggs, featuring slow-poached eggs.
In recent months, I’ve become rather preoccupied with mastering egg cookery. This may seem like such a basic thing to do, but eggs are both delicious and very easy to fuck up, and there are few other simple pleasures like diving into a plate of perfectly-scrambled or poached eggs. While hanging out the morning after…
Baharat-spiced ground lamb with grape-pistachio salad and Zahav hummus tehina.
I know I’ve been writing a lot about Michael Solomonov and Zahav and Israeli Soul recently, but I can’t help myself because the restaurant and both cookbooks are really that good. A few weeks ago, Helen Rosner published a list of what she feels are the best cookbooks of the new century up until this…
Lamb shishlik with pistachio tehina sauce from Zahav.
There’s a lot to like about The Deacon, the AirBnB/event space we stayed at for D & E’s wedding, but one of my favorite touches was the small collection of cookbooks they kept in the kitchen. There’s a mix of indie publishers including Cherry Bombe and Lucky Peach (RIP), but I also smiled at seeing…
On patriotism, the US Women’s National Team, berries and cream, and Chef: the movie and the show.
As thrilled as I am for the US Women’s National Team for successfully defending their World Cup title, I have to say that I’m bummed that the tournament has come to a close because man, was it a fun one to watch this go-around. Seeing the USWNT at its best was naturally incredibly satisfying, of…
The Manhattan [food] Project 