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My version combines radishes (which have a delightful crunch and are less pungent than winter onions), Mexican avocados (at the tail end of peak se...
Growing up with a Japanese mother I never ate salmon raw, now I know what I was missing! Simply sliced with a deft hand (a skill worth practicing),...
I cook chicken once a week and I try to always come up with a new flavor profile and ingredients. The pancetta really gives it a great depth of fl...
Believe it or not, you don’t find ovens in most Taiwanese households. If there is one, it’s likely the oven is used as another “cabinet” to store p...
Matzoh balls are most likely served on every jewish table during passover, and not to mention every serious dinner year round. It occurred to me th...
I took on the fun challenge of using the same blend to season every dish in a meal, while keeping the ingredient list short and sweet. Our Onion M...
This eggplant recipe is sure to become a classic in your home. You can serve it warm or cold, as a side dish or main course. Feel free to switch th...
This is a perfect way to serve in-season daikon radish as a delicious appetizer. The recipe can be made vegan depending on what kind of stock you u...
Mussels are really one of the easiest things to cook if you have a big pan. I cook them in a hot pan, all in one layer. This way they cook swiftly ...
Oysters are something my wife and I often enjoy at home. They are easy, healthy, and feel special, especially with a few spices. My son Max is not ...
This loaded and lightly smoky bloody mary gets much of its flavor from one of our favorite hot sauces, Primonition, made with our spices. The garni...
My version is a bit of a mish-mash, a jumble-aya if you will. It's definitely more Creole than Cajun since it includes tomatoes, plus okra just bec...
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