Repurpose leftover cornbread for a savory breakfast or brunch pudding perfect for a Saturday or Sunday morning when you have extra time. Continue reading Cornbread Pudding with Ground Pork and Black Beans
I recently revisited this recipe with a new dough and the same ingredients for a 12” pizza for two people. Continue reading Dill Pickle Pizza for Two
Whole chicken thighs braised in dry white wine, chicken stock, onions, garlic, oregano and Aleppo pepper made a rich and zesty sauce. Continue reading Chicken Thighs with Aleppo Pepper Sauce
I love how the green celery, orange carrots, and red bell pepper pop against a background of white rice. Continue reading Cream of Chicken and Rice Stew
You can buy baba ganoush and a variety of flatbreads at most supermarkets, but this recipe will make you want to forget this easier option. Continue reading Confit of Baba Ganoush with Sourdough Flatbread
I made an Italian Roast Beef sandwich that rivals Fino’s version — at least until the sandwich returns to the menu. This recipe will feed a large group, but the rich, hearty flavor improves overnight for leftovers the next day. Why share when you can eat this for days!?! Continue reading Italian Roast Beef Sandwiches
I made a Venn diagram of East Asian soups throwing together ideas from Korean cut noodles, Japanese ramen toppings and Vietnamese pho. Continue reading Pan-Asian Cut Noodle Soup
My family in Hong Kong showed us a simple shrimp stir fry in our new wok. Continue reading Trey and Vivian’s Shrimp Stir Fry
Treat yourself to the summer harvest of tomatoes and zucchini ripened in the heat of late July in a baked French galette. Continue reading Summer Tomato and Zucchini Galette
I called this the least woke curried chicken and rice recipe, because I probably stole ideas from sources I’ve not bothered to trace. Continue reading Least Woke Curried Chicken and Rice
