Time to reminisce about the tastiest dishes prepared at Casa Minx in 2013!
In February, we made some bacon bao using refrigerated biscuit dough and regular old bacon. Completely inauthentic, but pretty great otherwise.
An easy-peasy black bean ragout topped with a perfect poached egg made for a hearty supper last March.
Don't those homemade potstickers look great? And they were far easier to make than one would expect.
Mr Minx whipped up some goodies last year; one of our favorites were these spicy buckwheat noodles (soba) garnished with leftover fried chicken.
Leaving China, we swung back towards the Middle East with these tasty lamb patties in May.
I could eat edamame hummus every day. While sometimes I get lazy and buy it from Trader Joe's, I have to admit homemade is even tastier.
With June's warm weather, we turned to chilled soups, like this delicious creamy avocado soup garnished with a tangy crab salad.
While this post for a fried green tomato sandwich with basil dill pesto, lemon chive mayo, and avocado on ciabatta doesn't include recipes, we're pretty sure that readers could whip up something similar on their own. Right?
Caponata is a great way to use up summer vegetables like eggplant, tomatoes, and basil, and it's great when used as a topping for everything from simple bruschetta to grilled fish or chicken.
Lemon bars are lovely, but they're even better with strawberries. Pink lemonade, if you will.
A dinner at PABU inspired this simple tomato salad sauced with a mixture of miso and Sriracha. Tangy and spicy, it was a good way to eat up some of the bounty of our tomato vines.
Isn't this strawberry pie glorious? It's our version of Haussner's famous Strawberry Pie, and the recipe will be available to you come June 2014, when it's published in our upcoming book, Baltimore Chef's Table.
So many of the dishes we make at home are inspired by the blog Serious Eats. Like these Parisian gnocchi, which are made from choux pastry (like cream puffs). They're a little fussy to make, but so good. And they freeze very well.
Sometimes the simplest dishes are the tastiest, like this chicken liver pate, served with cornichons and home-baked bread. The pate recipe belongs to Winston Blick, of Clementine, and you will find it in Baltimore Chef's Table.
Let's hope 2014 brings at least as many tasty goodies to our table!