Gah! How have I not yet made these in the …

Comment on Lamb Keftedes by Patrick.

Gah! How have I not yet made these in the two weeks since you posted this?

Recent Comments by Patrick

Simple Bagel and Bacon Stuffing
Becky, in hindsight, do you wish you included the fat after all?


Old Bay Shrimp Salad with Avocado
I’m sold, 110{3d9e2dd3ff4a6ad7c579f6992fba32c39af0ae46cb1a0bfdb9adec03cc9df88f}. And, Dutch Crunch? What I’d do for that in Portland… oh wait, a new joint on Preble Street is opening soon that’ll be making it daily, woot! Full recipe replication at home!


Tri-Color Penne with Creamy Ricotta (and a Poached Egg)
Simple and sexy. On my to-do list for this week. Thanks!


Ricotta and Chicken Sausage Stuffed Shells
Also, I’m doubling the sauce next time, and then bathing in it. So simple, yet so good!


Ricotta and Chicken Sausage Stuffed Shells
Minor thing – it’s one heaping tablespoon per shell.

And it’s freakin delicious.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.