October 14, 2012 – October 20, 2012

Chocolate Covered Potato Chips

The beauty of this recipe is the simplicity: chips + melted chocolate = gooood. You can customize it to you taste—don't like dark chocolate? Use milk chocolate instead! Use your favorite brand of chocolate or whatever you have on hand. If you love intensely dark chocolate like I do, consider splurging for the good stuff. More

Naomi Duguid's River Fish Celebration

Steamed whole fish makes for a virtuously effortless dish with instant presentation points, especially when topped with a psychedelic melange of ginger, chiles, and herbs as is the River Fish Celebration in Naomi Duguid's Burma. The whole snapper (or trout) is coated with a warming and floral paste of ginger, galangal, garlic, and lime before being tossed in a light broth spicy with chiles, cilantro, and even more ginger and garlic. More

Pear and Concord Grape Pie

Tart Concord grapes and mild, sweet pears (Bosc or Bartlett are good varieties to use) work well together in this classic, deep dish style pie. Try your hand at lattice weaving, or go with a traditional double-crust version, either way, the results will be delicious. More

Saltie Sandwich Shop's Late-Summer Roasted Tomato Soup with Fregola and Kale

While October might be pushing it for "late summer," farmers' markets can still be counted on for inexpensive, past-their-prime tomatoes. And those are perfectly suited for the treatment they get in this wonderful soup, from the Saltie cookbook: a slow roast with olive oil to concentrate their acidity and sweetness. Along with garlic, sage, and rosemary, they're the heart of this spare and satisfying soup. More

Baked Kale-Stuffed Delicata Squash

This is one of those all-too-rare vegetarian recipes that makes a complete main course. A complex, nutty-tasting filling of leeks, apples, and kale is topped with breadcrumbs, Parmesan and butter for a crispy brown crust that nicely complements the soft, smooth flesh of the squash. More

Spicy Crab Dip

For my rendition of a traditional Maryland crab dip, I was actually inspired by the fiery Southeast Asian dish of Chili Crab, wherein fresh whole crabs are bathed and cooked in a spicy sauce of chiles and aromatics. The final dip is a Baltimore by way of Singapore concoction that is spicy and creamy with that "of the sea" flavor provided by the crab meat—a combination of flavors that will surely benefit any carrot stick, cracker, or chip. More

Naomi Duguid's Kachin Pounded Beef with Herbs

She doesn't mention it in the recipe headnote, but Naomi Duguid's Kachin Pounded Beef with Herbs in her Burma must be a kissing cousin to Laos and Thailand's laab. Instead of hand-chopped meat that is tossed with spices, however, this Burmese version is pounded in a mortar and pestle, grinding the aromatics into gently simmered beef. The result is a meltingly tender bowl of fragrant beef with a texture akin to rillettes but with the taste of Southeast Asia. More

Naomi Duguid's Golden Egg Curry

Eggs and tomato sauce seem to pop up everywhere these days--it seems most chefs have their own version of eggs in purgatory or else shakshuka somewhere in their repertoire. But the Golden Egg Curry in Naomi Duguid's Burma, is decidedly different. The eggs are hard-boiled, peeled, and then fried in turmeric-laced peanut oil. The tomato sauce is sparse but redolent of sauteed shallots, garlic, and chiles, leaving the eggs to take center stage. There may not be a runny yolk to mop up, but the golden crisped exterior of the eggs more than makes up for it. More

Candy Corn Upside-Down Cake

What happened when I baked it up was a surprise: the brown sugar and butter topping fused with the melty candy corn to form some sort of unholy, monstrous Halloween caramel-sugar topping, which dripped back into the cake when inverted. The result? The entire buttery cake tasted like it had been basted in candy corn. And if you're a candy corn lover, that might just be a beautiful thing. More