Ah, the Forbidden Fruit

Pomelos were prevalent in local markets during the winter. And so, after seeing them in Chinatown groceries over the years, and hearing that they were something like a less-acidic grapefruit, I finally got around to picking up a couple. Looking much like an overgrown grapefruit, the pomelo is indeed like a milder version of that…

Sir Mix-a-Lot

The cocktail shaker gets a workout whenever Dave, the family mixologist, comes to town. Cocktail of the Day offerings this time around included a mix of classics with a twist and Dave’s own specialties, all gin-based: Waldocot: A true original, created to utilize Allspice Dram, a Caribbean liqueur that’s not an easy mixer. Dave hit on the idea…

Now That’s Iced Coffee!

It’s that time of year again. On the sweltering sidewalks of New York, everyone is staying hydrated by keeping a cup of iced coffee within sipping distance at all times. But I’ve never been a big fan. Iced coffee only really tastes good with lots of milk and sugar, and I try to avoid the…

Burger and Tonic

Sometimes you just need a burger. Might as well make it a good one. Thanks to brother, Dave, I’ve got a simple way to kick up the average burger, using that Mother of All Hot Sauces, Sriracha. This Thai-inspired chile sauce is the go-to secret ingredient for many chefs in their own home kitchens, lending…

Life’s A Beach, Part 1

The question was pressing- what do we bring for food on a deserted island where we will be the only inhabitants. Reassured that there was indeed a gas stove on the little cay we called home for five days, we began the game we love to call “if you were stuck on a deserted island,…

We Saw Stars

Anticipating this year’s Academy Awards, the Three Points cooks turned to Old Hollywood for inspiration this weekend. By that we mean two of the restaurants that are synonymous with Movieland’s Golden Years: The Brown Derby and Chasen’s. Together they hosted Hollywood elite and produced some classic recipes that proved even stars love their comfort foods,…

Grenadine, Take Two

We admit it. Seeding and juicing pomegranates isn’t the most glamorous of kitchen tasks. (Although we were excited to discover the quick Whack-a-Mole method.) So in the service of great cocktails, Brother Dave has been searching for a good grenadine recipe that uses pomegranate juice instead of the fresh pomegranate version posted previously, and comes…

One Last Word

Holiday visitors who come bearing gifts of food and drink are always appreciated, especially when those same gifts include recipes we haven’t tried. Brother Dave arrives with a bottle of Chartreuse and his new,  favorite old-time cocktail recipe, The Last Word. The Prohibition-era classic features green Chartreuse (yes Virginia, chartreuse is not just a color…

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…

Post Prohibition

Rebecca’s Tax Day post got the Baltimore kitchen excited about mixology once again (not that it takes a great deal of cheerleading, mind you), and the internet has been kicking up all kinds of delicious sounding cocktails worth a try. (Check out Post Prohibition for more.) Plus, now that the temperature has risen to a…