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My son Max is going to be 4 soon, and like many parents of young kids I make a lot of macaroni and cheese. My version relies on a couple simple tec...
Real scallion pancakes are delicious, but a bit labor intensive, so I always end up buying them rather than making them. This version instead uses ...
As much as I love butter, I prefer olive oil in my cake batter. It’s a flavorful and interesting fat that’s a vehicle for either savory or sweet se...
One of my favorite places in the world, Sicily is home to deceptively simple cuisine, revealing deep layers when you start digging. For example, th...
This is meant to taste like flowers in a natural way. The flowers I used here are hibiscus, rose petals and coarse ground sumac. It’s such a delica...
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...
The only thing better than a potato gratin is one fried crisp at the edges. When you let the cut sides of compressed cubes sizzle in fat, all the l...
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...
Here's a fun spin on regular salad. If you do not have a grill or just are in a rush, a grill pan or broiler will do a great job. Both the grilling...
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...
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