Red pepper pasta with ramp pesto

Oh the bounty of spring. How I have long awaited thee. Each week brings a new surprise and fixation. Last week (and maybe this week and the week after) I was focused on ramps, maybe one of my favorite spring ingredients. Ramps tend to grow in the northeastern US and part of Canada, and so I…

Seafood paella

I remember trying paella for the first time a few years ago and being fairly unimpressed. The paella was a too-bright kind of yellow and had bell peppers in it, which at that time I was still learning not to hate. Unfortunately, this is the kind of paella often found not only throughout the US,…

Sea urchin ceviche (ceviche de erizos) – and how to open a sea urchin

Grocery shopping without a list is a terrible idea, generally speaking. Without a list to guide us through the aisles and past the ice cream, we inevitably end up with items that are unhealthy or unnecessary. For me, buying groceries sans list is especially dumb, since I can take impulse buying in grocery stores to…

Za’atar crusted cod

I still remember the first time I ever tasted za’atar. I was in high school at was staying over at a friend’s house for dinner. My friend’s mother pulled a warm, toasted pita bread out of the oven that was lightly covered with olive oil and a healthy dusting of some herb mixture that looked and smelled…