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Crunchy, funky pasta with charred Brussels sprouts and cauliflower
We found this recipe through Food & Wine Magazine, where they credit Philadelphia chef Marc Vetri with the idea of charring cauliflower and Brussels sprouts along with anchovies, garlic, onion and...
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Sort of celebrating American independence with Southern fried chicken
It’s once again time for America’s 4th of July holiday, which this year finds Gourmandistan (like many U.S. citizens) wondering what the hell is going on with the country. After years of supporting the...
View ArticleCombining caramelization with a bit more crunch creates a quite nice apple crisp
In Gourmandistan it is once again the season for apples (or as Michelle likes to say, “It’s decorative gourd season, motherfuckers“). Steve has begun his tradition of hauling home about as many...
View ArticleNot Derby-Pie® ice cream notably improves on the inspiration
We have amply described in a previous post why we’re unable to call this dish Derby-Pie® Ice Cream (and why we always include the hyphen and the “®”). But as it is once again time for “the fastest two...
View ArticleCardamom apricot oatmeal cookies delightfully dispose of white chocolate
Many delightful things lie in wait within Gourmandistan’s various freezers, fridges, pantries and cabinets. Most of them shuttle in and out, and are replaced frequently. But some things seem to stay,...
View ArticlePutting effort into pork cracklings pays off for A. Wong siu mai
Our recent trip to London raised our expectations for dim sum, and definitely reinforced our desire to explore more of the higher ends of Chinese dining. At Yauatcha Soho, where we enjoyed both lunch...
View ArticlePotato and egg salad pleasantly pinpricks plussed-up farm share
Before they created Gourmandistan, Michelle and Steve begat a blog called “Farm Share Squared,” in which they attempted to chronicle the travails of two people who somewhat unadvisedly signed up for...
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