Pico de Gallo

Pico de gallo is a great condiment to keep in the fridge. The fact that it's hot, sour, salty, sweet, and bitter makes it extremely versatile, and ...

My Mom’s Coffee-Braised Brisket

This is my take on the dish my mother served at virtually every special-occasion dinner of my childhood. I make brisket over several days. The firs...

Spiced Croutons

Croutons are a great way to use up bread that is going stale or that you're worried will mold before you can eat it. I often use butter when making...

Chicken Murphy

The first time I had this dish was in a restaurant in Clifton, New Jersey. My wife and I were on our way to see her mom in Pennsylvania and we stu...

Chraime

Chraime is a traditional North African dish that’s also popular in Israel and other Middle Eastern countries. It’s essentially fish simmered in a t...

Cabbage and Apple Slaw

A hearty raw vegetable slaw holds well in the refrigerator, making this trio of cabbage, apples, and carrots ideal as a quick make-ahead salad or s...

Japanese Curry

I grew up eating Japanese curry (it’s one of the most popular meals to cook at home in Japan). It’s a curious dish when you actually look at the i...

Creamy Carrot Soup

The magic of this soup is that it’s creamy without any cream. When the vegetables are blended together, they develop a luxurious silky texture and ...

Oven Baked Bagna Cauda

I grew up eating fondue when we spent time with my grandparents in Germany and have many fond memories of dipping bread in cheese and occasionally ...

Fruit Caponata

As you may know, I’m a huge fan of Sicily and their regional cuisine. My wife and I had many servings of caponata as we traveled the island, and th...

Beach House Paella

My brother and I grew up eating versions of paella made by our German and Japanese parents. Though both would have upset most traditionalists, we l...

Spring Sauces!

May is an uncertain time. Vegetables and fruits are beginning to appear at market but who knows when or how many. The weather can vary wildly, and ...