Vermouth Steamed Mussels

Vermouth is a fortified wine, meaning it’s been mixed with a distilled spirit. It comes in red or white, and both varieties can be dry or sweet. An...

Olive Oil Cake

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...

Tuna & Caper Deviled Eggs

Like a cross between tuna salad and egg salad, these savory deviled eggs can be served as a main dish at lunch. All you need are a green salad and ...

Sweet Potato Walnut Gratin

Melted cheese covers this walnut-studded puree. The salty notes of cheddar complement the earthy sweetness of the sweet potatoes nicely. Together, ...

Hot Pot and Sauces

Hot pot is fun and delicious. I love the versatility of the broth, the array of vegetables, the paper-thin variety of proteins, extras like wide no...

Chili Garlic Sauce

Building on the delicious chili crisp, this sauce adds even more flavor and depth (and addictiveness) as a dipping sauce or as a sauce to drizzle i...

Cider Vinegar–glazed Pork Chops

The classic combination of pork and apples develops layers of flavors here—from tangy apples to sweet raisins to tart apple cider vinegar. The warm...

Cardamom and Ginger Peach Crisp

Ginger’s heat accentuates peach’s sweetness, especially when combined with heady cardamom and cloves. You can make this with nectarines as well. I ...

Deviled Egg Salad

When I don't feel like stuffing deviled eggs, I still get to enjoy the taste by making this salad. It’s as good by the spoonful as it is sandwiched...

Chocolate Shortbread Sandwiches

Melted chocolate glues the cookies together and keeps them snappy while balancing their sweetness with its bitter edge. You can use chopped bit...

Hazelnut Chocolate Babka

Based on my challah dough, a touch of heat from ancho chile amplifies the chocolaty indulgence twisted into this cinnamon-and-ginger-scented dough....

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 ...