Making sous vide blackberry cordial.

Since my immersion circulator joined our coterie of kitchen gadgets, I’ve made quite a few infusions with it, from Alton Brown’s fennel cordial, homemade not-actually Grand Mariner, allspice dram, and a raspberry cordial taken straight from the Anova Culinary website. AB’s fennel cordial was exactly as I expected–complex with lots of different anise notes at…

Garganelli with pecorino, pancetta, and red onion.

Apparently, everyone in the Baltimore metro area is baking right now because bread flour and yeast are harder to come by than toilet paper in our local stores, at least according to the chatter in my local cooking Facebook group. I practically lit up when Michael placed a bag of bread flour in the cart…

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…

The Spicy Brazilian as inspired by Palace in Miami Beach.

After my first trip to Little Havana, I Ubered back over to South Beach as the weather had improved significantly by the early afternoon and I wanted to take a stroll down Ocean Drive and take in the hist ts smack dab in the middle of it all, and because it was so nice that…

A blood orange and rosemary Sicilian-style French 75.

I’m sitting here on the first day of Spring at my desk and it feels particularly meaningful this year. Maybe because this winter felt particularly trying, maybe because so much of 2018 tested me and so many people around me in pretty awful ways, but I’m trying to approach this equinox with cautious optimism. At…

Chicken teriyaki as made by Ivan Orkin in Ivan Ramen.

Despite taking that unexpected break from this project back in July and August, I’m actually really, really close to my goal now of making something from all of my cookbooks. Per the spreadsheet I’ve been using to track my progress I’m now 93% of the way there, and I only have seven books left to…