Moderate

Vegan Gyoza

Gyoza(餃子) is the Japanese version of the Chinese dumpling Jiaozi(饺子). Better known as “potstickers” in the US, they’re delightful little dumplings made with garlicky meat and vegetables, wrapped in a thin noodle-like wrapper with pleated edges. I created this meatless version for a vegan client, but they turned out so well, I may never use [...]

continue →

Twice Cooked Pork (Huí Guō Ròu)

9 comments

It’s Cinco de Mayo and you’re probably wondering why I’m sharing a Chinese dish with you on this day that General Ignacio Zaragoza Seguín led a ragtag band of Mexicans to victory against a French force double it’s size. Well, I don’t have a good excuse, but I can tell you that this Huí Guō [...]

continue →

Tuna Tartare with Yuzu Gelée

4 comments

This tuna tartare is easy to make and makes for an impressive first course for a dinner party. With a flavorful layer of tuna marinated in olive oil, soy sauce and chives, a layer of creamy avocado, and a magical gelée made with with yuzu infused dashi, it’s as visually stunning as it is orally [...]

continue →

Molokhia (Egyptian-style)

6 comments

Molokhia ( ملوخية), also known as Jute, or Jews Mallow is the name of both a plant and a dish. It has medium sized saw-toothed leaves that come to a point at the tip and have small tendrils at the base of each leaf. Nutritionally, it has three times the calcium and phospherous as Kale, [...]

continue →

Best Eggs Benedict

17 comments

I tend to like my breakfasts savory rather than sweet. Maybe it’s the Asian DNA, but eating a syrup drenched pancake for my first meal just doesn’t have the same appeal as an omelette. It’s also worth noting that I like my eggs runny, prefer good ham, and that nothing puts a smile on my [...]

continue →

Lamb Vindaloo Tacos with Cucumber Raita

18 comments

Whether it’s an ingredient that traveled to a new land, or an old-world recipe reinvented with local ingredients, food has been evolving for as long as humans have roamed the Earth. It’s been a way for newcomers to assimilate and to cross cultural gaps. It’s also how some of the most delicious dishes were born. [...]

continue →

Meyer Lemon Curd

8 comments

I’m chronically impatient and unrepentantly lazy. Whether I’m navigating a city’s streets or planning a meal, I’m always seeking the quickest, easiest route. It’s not one of my best traits, but it has a tendency to make me more efficient. If a dish has too many ingredients, involves too much prep, or looks like I’ll [...]

continue →

Smoked Pistachio Rack of Lamb

9 comments

This is by far the best lamb that I’ve ever had, and it might very well be one of my favorite meat preparations of all time. It’s hard to put into words what it’s like taking a bite into one of these juicy lamb chops, but it’s a profoundly pleasurable experience in the same category [...]

continue →