Back when we went to San Juan in early March, I was really excited to visit Old San Juan, and while we had a lovely afternoon walking around it and enjoying a pina colada, I was bummed that we didn’t have the opportunity to go back and get some meals there. Fast-forward to September, and…
Tag: sugar
Why Catalan sofregit (aka Catalan sofrito) is the flavor base you need in your fridge and your freezer.
After posting about a recipe that won’t be viable again until next April at the earliest, I felt it was important to share one that would be viable to make, especially if you have a garden with lots of tomatoes coming in and you’re looking for a new way to use them all up. In…
On one of the origin stories of the Margarita and Alton Brown’s Margarita 2.0.
When walking along the Seawall in Galveston, close to 21st Street near the historic Hotel Galvez, you’ll see a four-post structure with a burlap roof that is often billowing in the Gulf breeze. Once you get closer, yellow signs will tell you that it’s the historic Balinese Room Pier, or rather, what little that is …
Crêpes with Momofuku Milk Bar’s grapefruit passion curd.
While we have much more prominent savory teeth versus sweet teeth (is that a thing–the plural of sweet/savory tooth?), a good, tart curd is something we’ll happily devour. We don’t make it often, but a few times a year Michael will dote over a double boiler to make some lemon curd that we’ll then put…
Making holiday cheer in the form of home-infused liqueurs with the help of America’s Test Kitchen’s lavender liqueur.
(Note: America’s Test kitchen sent me their The Complete Autumn & Winter Cookbook for review purposes, though all opinions are my own.) As I write this, we’re less than two weeks from Christmas and less than three from the New Year, and thanks to our vaccines and boosters, gathering for the holidays is once again…
Two Basque Country cocktails for the waning days of summer: Basque sangría (Zurracapote) and red wine-cola cocktail (Kalimotxo).
With August coming to a close, I realized recently that I had yet to make a batch of sangría at all this spring or summer, which is very out of character for me and something I had to rectify immediately. Our building was having a get-together–the first that we’ve had in probably two years now–and…
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…
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 