Peas, Wonderful Peas!

We scanned the market vendor stalls and spotted our guy down the aisle–and, just as importantly, his big blue cooler. “I can see them!” I shouted back over my shoulder, doing my best to move forward through the Saturday morning crowd without kicking a stroller or bumping a shopper. “He has the peas!” I was…

Springing Into the Season

To introduce ourselves to Baltimore, Three Points Kitchen threw its second real-world, y’all-come-on-over event this past Sunday. Friends from far and near were kind enough to stop by and sample our kitchen’s offerings. It was a Mad Hatter Tea Party of sorts, celebrating the arrival of the fresh produce of the season–bright pea and mint…

First Feast: The Recipe Recap

To herald spring, the Three Points cooks gathered in Kate’s D.C. kitchen  for our first joint supper club feast.  The menu was inspired by Nowruz, the Persian New Year celebration that takes place on the Spring Equinox, March 20 this year. Guests were greeted with a glass of Molly’s home-brewed mead, candles were lit, and we…

Cheesecake Under the Tree

  Here’s an appetizer (or brunch alternative) that will confound and then delight your guests—a Savory Cheesecake made with asiago and cream cheese. Diners always seem to have a hard time wrapping their heads around the combination of cheesecake and savory.  Be prepared for the inevitable exclamations: “Oh. . . . it’s not sweet!” followed by “Wow, that’s…