From the archives
Fall’s a comin’ and the vivid hues of summer are turning into earthy shades of ochre and orange at the market. This week’s haul included a giant kabocha pumpkin and corn, which I turned into this delightfully comforting warm salad. Check out my full post and recipe for this Warm Corn and Kabocha Salad over … Continue reading “Warm Corn and Kabocha Salad”
Easy delicious cod recipe that comes together in minutes. This pan-roasted cod is flavorful thanks to the simple cherry tomato and white wine pan-sauce.
If you’ve ever had jam with your brie, this quesadilla ups the game by stuffing blackberry preserves and brie between two buttered tortillas and frying it until it’s crisp and flaky on the outside and molten on the inside. Head over to PBS Food for my full post and Blackberry Brie Quesadilla recipe.
Step-by-step recipe for making the best guilt-free French Onion Dip from scratch that's loaded with sweet caramelized onions in a tangy cashew "sour cream".
With edamame, avocado, green beans, cilantro and mizuna tossed with a ginger scallion dressing, this mean green salad has a broad variety of textures and flavors that keep you going back for another bite. Get the full post and my Avocado Edamame Salad Recipe over at PBS Food.
Three cup chicken, or San Bei Ji, gets its glorious mahogany color (and its name), from the three ingredients it's cooked in. An easy Taiwanese favorite!
Omurice is a fun colorful dish that kids (and grownups) in Japan love. It’s a mashup of an omelette and tomato rice, but it does take some leftover chicken and a bit of skill to make. This week over at PBS Food I decided to rearrange it into an easy-to-make Tomato Fried Rice that’s still … Continue reading “Tomato Fried Rice”
This fool-proof almond butter toffee is slathered with dark chocolate and roasted almonds, and is unbelievably easy to make.