Tai Escabeche

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What do a fish-monger, produce stand and my fruit bowl have in common? They all contributed ingredients that inspired this Escabeche. Pan-fried Tai (sea bream), spring onions, and red bell peppers pickled in Meyer lemon juice, this is a quick simple dish that tastes even better than it looks. Check out the full recipe over [...]

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Sole Meunière

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One of the biggest criticisms I hear about French food is that it’s complicated. While there are certainly dishes in the French repertoire that take a lot of work, Sole Meunière is not one of them. Taking a whole fifteen minutes from start to finish, it makes for a perfect weeknight meal. Another common observation [...]

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Blood Orange Glazed Carrots

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This week over at PBS Food, I have a great recipe for blood orange glazed carrots. Beyond gorgeous color, using blood orange juice (instead of regular orange juice) also imparts more acidity and a hint of bitterness that works great with the carrots. Read the full post on PBS

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Coq au Vin

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Cooking inspiration comes in all shapes and sizes. Sometimes a stroll through a verdant farmers market on a warm spring day sets the gears of creativity in motion. Other times, it’s a six pound bag of Costco chicken, a half-full bottle of Côtes du Rhône, and some odds-and-ends lurking in the dark recesses of my [...]

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Tabouleh

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It’s been a long cold winter and my body’s been aching to eat something vibrant and green. It’s still a bit early for spring vegetables, but Tabouleh is a verdant salad you can put together with vegetables and herbs that are available all year. While it’s a simple salad to prepare with very few ingredients, [...]

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Beef Stroganoff

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Stroganoff is one of those dishes that’s probably eaten more frequently in other countries than the one it originated in. A simple dish with ingredients that can be found almost anywhere, it’s global popularity is not surprising. In my post this week on PBS, I make my version of Beef Stroganoff, which lands somewhere between [...]

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Easy Macaroni and Cheese

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Since Thomas Jefferson first brought it to the United States, Macaroni and Cheese has grown to become one of America’s national dishes. When Kraft Foods introduced their boxed mac and cheese in the 1930′s it was an instant hit as it was cheap, filling, and quick to make. But if you’ve ever tried to make [...]

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Braised Lamb with Chickpeas

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Spring is in the air, and it won’t be long before the Le Creuset gets put away and the salad bowls come out. Before I totally get into warm weather mode though, I wanted to have a last hurrah with a piece of meat that was rich and tender from hours on the stove. This [...]

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