Dining Examiner's Best Of

September 30, 1:37 PMBaltimore Dining ExaminerDara Bunjon

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We’ve been asked to kick off a new feature here at Examiner.com with our “Best Of”. What a title to give someone, a place or  thing and what an ego one must have to think what they deem the best of “something” really matters to others but here it goes anyway! 

Let me preface my little list by saying that I have not eaten at all the restaurants here in town and I have not cooked out of every cookbook published, and I doubt I ever will. What I submit for you below are some of my favorites, or in other words “bests.” In fact, most of my favorites are listed on the right hand side of my page on the Examiner and have been there since starting to write this column.

So here goes with the Dining Examiner’s Bests in random order:

Italian Cookbooks:  I can’t choose one when I have about 25 on my shelves. For authentic Italian, my favorites go to any cookbooks by Marcella Hazan and Lidia Bastianich.  It doesn’t mean they are simple, it means they are true to their heritage.

Best Shrimp Salad Sandwich:  Shrimp salad is my holy grail in sandwiches, the one I keep searching for the best and I thought I found it at Rocket to Venus. But alas, I’ve been told by my husband they are now offering shrimp salad wimpies- 4 wimplies.  My husband said it didn't taste the same but when I called Rocket to Venus they said it was the same recipe. So I will keep them on my best list until I can taste it again.  Read my earlier story on shrimp salad which has my recipe which is a close approximation to the Showalter’s recipe.

I am always on my quest for the best shrimp salad sandwich in Baltimore – Please send me your recommendations on what you believe to be the best shrimp salad sandwich.    

Best Linquine and Clam Sauce:  Again, I haven’t eaten everyone’s Linquine and Clam Sauce but I love, yes love, Pazza Luna’s rendition. Chef Gianfranco Fracassetti’s is the best that I have had so far and when I go back to Pazza Luna, that is what I order.

Best BBQ Cookbook:  I have been lucky to work with some of the greats in the food industry and one of them is the prolific cookbook author, Steven Raichlen of PBS’s Barbecue USA and Primal Grill television series. If you grill, his tome, Barbecue Bible, should be on your shelves. His recipe for “First Timer Ribs” is TO DIE FOR!  This is not cronyism, this is fact. 

Best Chocolate Cake Recipe:  This cake recipe is from A Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World.  My friend Betty, who is a chocolate snob, claimed it to be the best chocolate cake she has ever eaten.  It is dense and rich in chocolate; it is so rich, a small piece goes a long, long way. The cake is called Melissa’s Chocolate Pecan Cake and here is the recipe courtesy of Nick Malgieri’s website.  

Best Dim Sum:  Asian Court in Ellicott City though I hear Jesse Wong’s Hong Kong in Columbia at 10215 Wincopin Circle Columbia, MD  is excellent as well.( I couldn’t find a webpage for you.) 

Best Source for Dining Specials:  The new website www.600block.com keeps up with the local bar and dining specials much better than this mere Examiner can do – they will even e-mail them too you.

Best Source for Food and Wine Events:  Top of my list is www.localwineevents.com which I rely on to see what is happening here in my city but it covers the world. Check it for all types of food, food and wine, and other related special events. Whether here in Baltimore or if you are traveling, you can find great, unadvertised dining, cooking and drinking adventures. Let me also direct you to www.localist.com for Baltimore and Washington DC events.

Best Cooking Videos:  So many too choose from, let’s see www.ifood.tv, www.eatdrinkordie.com  and www.monkeysee.com – why don’t you let me know what you think the best website might be. 

Reference Cookbook:  The New Basics Cookbook by Julee Rosso & Sheila Lukins, the recipes aren’t particularly basic but there is a lot of information in the book that can be used for reference which I have done so much, my paperback edition I own is crumbling. 

For example, one page is dedicated to making sauces and dressings with homemade mayonnaise. Nothing says you can’t use jar mayonnaise and make Thousand Island Dressing, Sauce Verte or Remoulade Sauce.

You can purchase this book, hardcover, used for 30 cents plus shipping at Amazon.com.

Best Food Blogging:  Need I answer this one! 

In conclusion, as the public relations and marketing representative for Sotto Sopra Restaurant, I have not listed them in this list, even though they are worthy of many bests.  I don’t want anyone to say there was “favoritism.”