Blog your submission on Open Salon by Monday 10 a.m. (It takes only 30 seconds to start a blog.) Please note that by participating, you're giving Salon permission to re-post your entry if it's chosen as a winner, and acknowledging that all words and images in your post are your own, unless explicitly stated.ĮST - with photos and your story behind the dish - and we'll republish the winners on Salon on Tuesday. And yes, mashed potato sculpture counts as a dish. This week, we are celebrating the book "High on the Hog, A Culinary Journey From Africa to America" by our friend Dr. In her far-reaching, nuanced and thoughtful history of African-American food, she traces the origins of dishes we think of as "black" food, and many we don't often realize came from Africa. She tells stories of unknown African-American figures who have been instrumental in America's relationship with food, from the fashionable dandy slave chefs of Washington and Jefferson to street vendors in Northern cities. But most important, she inspires readers to look deeper at what's on their plate, to ask questions of our cooks and eaters, and to find the complex social histories, politics and relationships connecting us to each other through out shared tastes. and we're giving away a copy of the book to the winners! To honor that work (check it out here), we asked this week for your best recipes that have come to here from afar. Minchee (beef and potato hash, Macau-style) by Felicia Lee: Macau is one of the world's great, barely known places for food, a combination of the tastes of Chinese natives, Portuguese colonists, Creoles, with a touch of African and Indian influence, a couple of well-timed Britishisms from Hong Kong next door, and then brought to America by immigrants.
Who knew.Here, Felicia lets us in on a familiar-seeming hash of ground beef and potatoes, but flavored with garlic and soy sauce and served on rice. Use this basic foods checklist for some ideas to help stock your pantry, refrigerator, and freezer.
My best bite was the matzoh ball soup at the Reisterstown Diner. Having a well-stocked kitchen makes meal planning easier. Stephanie Shapiro, Vice President of Sales It’s smoked then cooked sous vide, then grilled, and every bite is blissful.ĭon’t know which was the best bite, but I know it was at Little Donna’s. The short rib at Thatcher & Rye in Frederick. Michelle Coughlan, Senior Account Executive I’m cheating and picking four: the pancit bihon from Heritage Kitchen, the white pizza with sausage and hot peppers from JBGB’s, the clam spaghetti from True Chesapeake Oyster Co., and the sesame balls from Asian Court. Last winter, Le Comptoir du Vin had this sourdough toast with braised leeks, Stilton, and anchovies-a seemingly simply but brilliantly decadent culmination of flavors that I’ve thought and talked about many times since. The French onion soup at Petit Louis Bistro…every bite is the best. Jodi Hammerschlag, Senior Account Executive It’s so simple, but like a punch to your tastebuds. You can’t beat shrimp sizzling in olive oil, garlic, and parsley. Isaiah Winters, Contributing Photographerįor me it’s the gambas al ajillo at Tapas Teatro. Can’t be in Little Italy without a pit stop there. The cannoli at Vaccaro’s are just ridiculous. It’s the best version of the dish I’ve had, other than one in, well, Beijing.Ĭhristopher Myers, Contributing Photographer They say they’ll keep the duck on the menu. My last dinner at NiHao in Canton, the outstanding Peking duck, was also my favorite-and the last I’ll have for a while, as the restaurant just closed for a reboot. Read on to browse for yourself, and pick up a copy of our Best Restaurants issue on newsstands to check out more best bites from deputy editor Jane Marion and her team of seasoned restaurant reviewers.ĭespite living only a few blocks away, we finally made it to CookHouse for dinner at the end of the year and were blown away by the steak frites, cocktails, and dessert (which we never go for, but everyone around us had these amazing concoctions and it was my birthday, so we had to indulge). While some were blown away by the sophistication of a dish at a fine-dining destination, for others, nothing could compare to a simple (albeit well-executed) cheeseburger or cup of soup. In honor of our annual Best Restaurants issue, we polled our staff about the best things they’ve eaten at local restaurants in the past year or so.
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