Chutney Chicken

Expanding on one of my new favorite ways to cook chicken thighs (placing a flavorful sauce under the skin), this dish uses one of my favorite produ...

Chicken & Chickpea Paella

Paella is one of those recipes that everyone loves to eat but always seems intimidating to make. A friend recently shared a simple 3-step method w...

Herbed Sea Scallops

Scallops should not be only a fancy thing you order at a restaurant. They are available in many stores and are so easy to prepare. They can take o...

Cajun Kraut Cakes

For most of my life I’d been dead set against instant just-add-water pancake mix. My wife and son Max had me see the light, after all who wants to...

Hot Thighs

Thighs are my favorite part of the chicken, and are a very easy way to make a quick meal happen. This recipes uses Redhead Hot Sauce (made with our...

Glazed Seared Chicken Breasts

Chicken breasts become intensely flavorful and juicy with my easy technique: start spice-rubbed chicken in a cold pan. Not only does the slow rise ...

Smashed Spring Broccoli

I love end-of-season broccoli, it's sweeter, having spent the winter storing sugar. In this recipe I use our Isphahan blend to season blanched whol...

Shabazi Fried Rice

Fried rice is a common way to use up leftover rice in Japan, but who is to say that fried rice always has to have an Asian flavor. In this dish I u...

Savory Pan-Fried Farro Cakes

Turn leftover farro—or use some of your freshly cooked grains—to make these patties. Rich with goat cheese and fresh with cilantro, they are a grea...

Tempura Brownies

Taiwan is a melting pot. We were ruled by the Japanese government for fifty years. The arrival of the Japanese in 1895 brought an array of ingredie...

Lazy Scallion Pancakes

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 ...

Crunchy Fried Potato Gratin Cubes

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...