Israeli Couscous Salad

First time cooking with Israeli couscous, and I think I prefer the larger, chewier grains for preparations such as this cold salad.

Simple Saltimbocca

Hooked: Asian Sea Bass With Bok Choy and White Bean Puree

I had dinner at Hook last week and while I spent way too much money, I had an incredible meal – scallop crudo, a whimsical Italian dessert from arguably DC’s best pastry chef, etc. The highlight was the sablefish I had, in a fairly simple soy-sauce based preparation, served with bok choy and kind of [...]