HeyJaredMark Guydish
- Indexed articles, last 90 days
- 11
- Latest publication
- Sep 29, 2026
- Outlet visibility, for Weekender
- Top 50M sites
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- Jul 7, 2026
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Pick a peck of picadillo pitas (opens the original)
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This proved to be one of those recipes that makes me marvel at how disparate ingredients can work so well together. Ground beef with onion, garlic and tomato sauce? Of course. Cinnamon, cumin and a dash of vinegar? Well, why not. Apple, almonds, raisins and avocado? Made me go “ummm” before trying it, and “Yum!” after (sorry, seemed inevitable). This worked so well I’m eager to make it again. It has the bonus of being fairly quick to whip up in a single skillet. While the avocado is optional, I
Another winning eggplant recipe: Season and grill (opens the original)
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(Test cook Mark couldn’t let that last eggplant go to waste) This is a leftover recipe, in a way. I bought four eggplants at the Wilkes-Barre Farmers Market and used three of them for last week’s eggplant Parmesan, leaving one of the distinctive edibles sitting in our fridge. Fortunately, the same source for the Parm recipe, delish.com, had other intriguing options, including this one, which can be readily scaled up or down as needed for a side dish. So I used my Oxo mandolin to slice the eggpla
Eggplant Parmesan: Finally an eggplant recipe I’ll use again (opens the original)
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Last week, MT wrote about a “hearty and filling eggplant casserole” that was well received here at home, but she noted that I offered some reserved praise, “Can you guess my husband and fellow Times Leader test cook might not be the biggest fan of this purple vegetable?” Guilty as charged, sort of. I’ve never been a big booster of the Old World fruit ( I checked, it’s actually a berry. I never knew). But I blame the preparations, not the food itself. “Name one eggplant recipe either of us has us
Cooking spuds twice: Zap and grill ‘em (opens the original)
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Do potatoes really need to be cooked twice? Of course not. There are French fry recipes that call for two stints in the oil at two different temps (to make a soft interior with a crunchy outside), but I’ve never bothered, especially not after trying the “cold start French fries” recipe from America’s Test Kitchen. I’ve long opted to cook potatoes in one stretch, whether frying, baking or grilling. Yet when I caught an episode of ATK involving a clam bake concoction, one of the ingredients they i
Chickpeas re-invented: Spiced and roasted (opens the original)
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MT came into our marriage already a big fan of chickpeas (garbanzo beans), while they were a nigh non-existent part of my diet. As happened with many other foods and recipes she brought to the union, I became a pretty big fan, to the point where I’m happy to experiment with the versatile legume, in part because we often have a lot of cans around the house (bought on sale, of course). This one appealed because of both the spice blend and the notion of roasting them alone as a side dish. It’s very
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