Makes 4 to 6 servings If you’re still exploring the world of bitter greens, this is a great dish to start with. It’s acidic and rich, which helps to balance the slight bitterness of the radicchio and escarole. Peel the tomatoes, if you want, but if the skins don’t bother […]
Makes 8 servings This dish uses a lot of eggs, but it makes for a great breakfast, lunch, or dinner, so they won’t go to waste. Halve the recipe, if you like, but use a smaller skillet. We normally serve this dish with an aioli, but you can use prepared […]
Makes 8 portions Kimchi is salty, a little sour, and sure, sort of funky, but definitely in a great way. This fermented chile-rubbed cabbage and scallion mixture is a great base for dishes, like this stew, and the easiest side to add some new flavors to old favorites, like roast […]
Makes 8 Servings Ingredients 1 lb extra firm tofu, drained Kosher salt, as needed 2 tablespoons Shaoxing wine or sherry 2 tablespoons sesame oil Sauce 2 tablespoons bean sauce 2 tablespoons hoisin sauce 2 tablespoons chile paste with garlic 2 tablespoons red wine vinegar 2 tablespoons sugar 2 cups peanut […]
Makes 4 portions If you can’t find oyster mushrooms, you can use any mix of mushrooms that are available. For the cornstarch slurry, combine about 1 tbsp cornstarch with 2 tbsp water. You may not use it all; add it slowly to avoid a gummy sauce. Ingredients 3/4 tsp Sichuan […]
Makes one 9-inch quiche This spanakopita-inspired quiche has the traditional flavors of spinach, onion, and feta baked in kataifi, a grated buttery phyllo crust. This product is available in specialty food stores in the frozen food aisle.
These veggie-filled quesadillas are quick, easy, and simple, but feel free to add whatever ingredients you like best. Try bell peppers, red onion, mushrooms (we’d cook them first!), or even grilled shrimp or rotisserie chickens. Makes 4 servings Ingredients 3 tbsp olive oil 12 cups (lightly packed) spinach leaves 1 […]
Makes 6 servings Spit-roasting is one of the earliest cooking techniques. A duck on the spit emerges from the grill with a crackling crisp skin and meat that is less greasy than you might anticipate. Cutting the skin helps to render out the fat for lots of flavor without as […]
Make 4 servings This recipe is very easy to prepare and bursting with flavor. If you do not have a rotisserie, you can roast the chicken in the oven in a roasting pan fitted with a roasting rack.
Makes 4 servings Squab is one of our favorite birds, although we do prefer the breasts. Don’t waste the legs, though. Make the sauce from them, and after they are cooked you can strip the meat off the bone and make a little squab salad, just like a chicken salad. […]
Makes 4 servings In Northern California, spring brings a brief and coveted local halibut catch of fish so moist and sweet that the mild effect of steam is all a piece of this beautiful fish needs. Wherever you are, try to find halibut or another rich white fish that has […]
Makes 8 servings