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The Salty Dog's Blog

Spaghetti with Fried Eggs and Tomato Sauce

This rustic and comforting spaghetti dish is a suppertime favorite. We top it with a quick tomato sauce for a light, fresh touch. The tomato sauce may be made ahead and reheated when serving the dish. Save any extra sauce for another use.Serves 4 to 6.For the tomato sauce 1 28-ounce can whole plum tomatoes, with juice [...]

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Baked Eggs with Tomato and Capers

Also known as shirred eggs, baked eggs are elegant, easy, and wide open to variation. Use ramekins, custard cups, individual gratin dishes, or other oven-proof cup. If using a gratin or wider dish, the cooking time will be less as the egg layer is thinner. Simply take the formula below and increase for as many people as you like.Makes one [...]

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Garlic Soup with Poached Eggs

This classic soup is found in Portugal and Spain along with many variations throughout the Mediterranean. It is extremely easy to prepare and is ready in 20 minutes, using ingredients you most likely have on hand in your cupboard and refrigerator. Perfect for those times you are rushed or have no idea what to make for dinner. Use the freshest eggs to [...]

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Cranberry Sauce with Garlic

Sweet, savory, spicy, and tart, this whole berry cranberry sauce has a delightful, unexpected burst of garlic and curry. Garlic and curry may sound an unlikely partnership with cranberries, but they team up well and add a spark to fish, roasted poultry, and meats, or in sandwiches. The sauce keeps well in the refrigerator for a [...]

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Chicken with 40 Cloves of Garlic

Here is a cozy, warming dish with garlic as the main act, the classic Chicken with 40 Cloves of Garlic. It is a dish from Provence that was popularized by James Beard and Richard Olney. Instead of the traditional stewing/braising of the dish, we changed it up a bit by roasting the bird, surrounded with full [...]

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Braised Garlic and Winter Squash

This side dish is savory and comforting. Do not be afraid of the garlic; it mellows and sweetens as it cooks. You also do not need to be too picky about cutting the squash into uniform chunks; the thinner pieces cook down into a sort of puree, while the larger chunks stay whole. Our favorite [...]

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Potato and Leek Soup

The French call it Potage Parmentier, named after Antoine-Auguste Parmentier, the tireless promoter of the potato in eighteenth-century France. We made this with the gorgeous blue potatoes from the farm, but it may be made with any color potato you have; red, white, or blue! The classic version of this soup calls for the potatoes [...]

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French Onion Soup

This delectable classic is made with caramelized onions for a sweetness that contrasts with the savory-saltiness of the broth and the cheese garnish. The length of time needed for the browning of the onions is critical; it will make the difference between an insipid soup and a transcendent one.4 tablespoons unsalted butter 4 [...]

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Roasted Squash Soup

A yummy, warming soup for fall. Puree the soup until smooth or leave a little chunky if you would like. The butter-sauteed pears add a nice sweet touch and the fresh ginger a bite of heat. Use a flavorful, all-purpose cooking sea salt, such as fine grain grey sea salt. Omit the cream if you [...]

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Crab Cakes

Many versions of this Maryland specialty have an abundance of flour or breadcrumbs to bind the mixture. These cakes are thin, have a wonderful irregular lacey shape, and are pleasantly light on the palate. The tartar sauce is a close-to-classic with the exception of ketchup (yes, it’s true, from the bottle), added to give it a pale [...]

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