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 1 Serving
Makes 6 servings Boston butt steaks are slices off of a larger Boston butt roast. They are usually about 1-inch thick, and unlike the larger roast, you can grill them hot and fast for a juicy, tender meat. If you can’t find the Boston butt steak, ask your butcher if […]
Makes 2 cups These are the perfect recipe to make in bulk at the beginning of the week for a good mid-afternoon desk snack. The spices are really more of a suggestion, so experiment with what you like best. Add chipotle chile powder for a smoky kick, or garam masala […]
Makes 8 servings
Makes 2 cocktails Heat levels can vary widely in jalapeños, so always test the heat before adding them to the recipe. If using mild jalapeños, you may use 2 chiles in the recipe.
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 8 servings Lamb Kebabs Pickled Grapes Makes 2 1/2 cups
Cut the cucumbers in half lengthwise, remove all the seeds, and cut into thin slices. In a mixing bowl, combine the sliced cucumbers with the lime juice, sugar, salt, chiles, and onions, and marinate for 15 minutes. Add the mint, cilantro, and peanuts, toss, and adjust seasoning as necessary. Serve […]
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.