Attention, lovers and fans of Trader Joe’s — Jordan Zelesnick has got you covered.
A Pikesville native and creator of the popular food blog JZ EATS, Zelesnick has announced the publication of her new cookbook “Quick Prep Cooking Using Ingredients from Trader Joe’s” (Page Street Publishing).
The goal of this book is to help you spend more time eating and less time prepping with 60 tasty, fuss-free meals made with ingredients from Trader Joe’s.
Plus, she’ll introduce you to some secret weapons that you probably never thought of grabbing off the shelves of your local Trader Joe’s. There are recipes for everything from main meals, snacks and sandwiches to breakfasts, pastas and desserts, including chicken shawarma hummus bowls, buffalo chicken stuffed peppers, crispy air fryer ravioli, gochujang salmon burgers, everything-but-the-leftovers French fry poutine and crispy street corn smashed potatoes. For information, visit jz-eats.com/trader-joes-cookbook.
Winter Wonderland
Topside, a year-round rooftop restaurant atop Mount Vernon’s Hotel Revival, recently launched a new winter cocktail menu.
Stop by Topside and check out their new concoctions, with such quirky names as “A Little Drop of Poison: Del Maguey Vida Mezcal,” “Pineapple Allspice Shrub,” “Fire on the Mountain,” and “Fever Tree Pink Grapefruit Soda.”
They also offer an array of “zero-proof/ zero-judgment” alcohol-free cocktails — “Mixed with love, but not the buzz.”
Follow those cocktails with a tasty dish courtesy of executive chef Alexis Hernandez, including lobster pasta with red pepper sauce or branzino with creamy polenta.
Make it a staycation and book a suite — your pup can come, too! For information, visit hotelrevivalbaltimore.com
Rare, Indeed
Medium Rare, a new steak and frites restaurant, opened recently at The Rotunda in the spot formerly occupied by CineBistro.
With locations in D.C., Virginia, Bethesda and New Orleans, this is Medium Rare’s first location in Charm City, and the early reviews have been positive. And here’s the kicker: Medium Rare’s menu features just one entree.
For $29, it includes a mixed green salad and rustic bread, hand-cut fries and sliced coulotte steak, which comes with the restaurant’s secret sauce.
Diners who clean their plate are also offered seconds, and the prix fixe price includes choice of dessert (chocolate cake, carrot cake or hot fudge sundae). For information, visit mediumrarerestaurant.com
Meanwhile, the popular seafood restaurant Mama’s on the Half Shell has opened a new location in Foundry Row
in Owings Mills.
The original Mama’s opened in 2003 in Canton and attracted a huge following of regulars. This new Baltimore County location is more than 6,000 square feet with a large dining area, bar and an extensive outdoor patio.
Fried crab cake with mustard and an Orange Crush anyone? For information, visit mamasonthehalfshell.com
Big Scoop!
Based in Annapolis, the Always Ice Cream Company is slated to open next spring in Cross Keys. It will be located in the new jewel box building being constructed near the main entrance to the Village Shops between Atlas Restaurant Group’s new Asian restaurant and The Cordish Company’s Cece’s Roland Park.
Co-founded by brothers Mark and Adam Cohen, Always Ice Cream Company’s mantra is, “Work Hard. Play Hard. Eat Ice Cream.”
The company has developed an entirely new ice cream experience that prioritizes top-tier ice cream and elevates the customer experience. Always Ice Cream Company achieves this by crafting ice cream using only natural and uncomplicated ingredients with minimal preservatives, added sugars and artificial flavors.
“Our goal is for every bite to deliver a unique and exceptional flavor experience,” said Mark Cohen. “Whether it’s the tang of our key lime pie ice cream, the sweetness of our strawberry ice cream, or one of our other flavors, the taste is the same each and every time.”
Added his brother: “For example, our renowned homemade apple pie ice cream integrates a complete, freshly baked apple pie.” For information, visitalwaysicecreamcompany.com.
Randi Rom is president of RJ Rom & Associates. She is a freelance columnist and writer who represents some of the region’s top restaurants and food-related events. Contact her at randirom@ comcast.net.
On this episode of "The Food Enthusiast," Dara Bunjon talks with Anne-Marie Bonneau, author of "The Zero-Waste Chef."
This roasted eggplant recipe from Elite Jakob is easy, quick and delicious, perfect as a side dish, for brunch or next to fish or chicken or meat dishes.
Dara Bunjon talks with wine aficionado Zena Polin, proprietor of Beauty Champagne and Sugar Boutique and co-host of the "When You Just Want a Glass of Wine" podcast.
You can bake these no-flour, no-white sugar blueberry muffins from Elite Jakob in a regular muffin tin or as bite-size mini muffins.