My daughter asks for shrimp for dinner the way other kids beg to have grilled cheese. She assumes that I can make it, easy peasy, and while I appreciate her unwavering belief in my culinary talents, the seafood aisle is one that I quickly pass in the grocery store. Read more
A versatile granola topping turns breakfast into dessert, in a healthful way. Read more
There are a few inanimate objects that I adore almost as much as my children. They always are up to the task, they never talk back, and they don’t quit. One of those is the quiet workhouse of my kitchen: the cast iron skillet. Read more
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Recently, I made the best tahini dressing ever. It’s so good, I’m pleading with you to make a salad so that you, too, will have an excuse to devour this dressing. Read more
These cookies are dense, like a baked oatmeal. This recipe is a create-your-own-adventure breakfast, where you pick your own mix-ins. Muesli, any kind of granola, raisins, coconut — even chocolate chips. Read more
Shoyu chicken is a common dish around these parts, and there’s not much that’s easier to make. I’ve seen a few versions that try to complicate the preparation, but you really don’t need to marinate the chicken or throw in extra spices. Good shoyu and plenty of garlic and ginger will do. Read more
In this recipe, between the chili and egg, you’ll get a mix of competing flavors and textures. The extra fry in the pan of a fatty kalua pork elevates your leftovers in an island version of carnitas. Read more
One of the easiest meals I made has become a favorite. I almost saw it as a throwaway, since I was purposely using leftovers. Read more
With focaccia, it’s about the base. Most come without toppings — salt and herbs shine enough to carry this Italian flat bread. Read more
This black bean soup is basic. Outside of toppings, it doesn’t improve much with a lot of extra fancy flavors. The beans themselves are the most important. Read more
This pho recipe is one you can pull off even when you don’t have noodles. Read more
Seasoned salt can be added to popcorn, avocado, eggs, steak or just about anything right before serving. Read more
As much as I like holiday leftovers, I need full-fledged recipes to use up my turkey and transform the Thanksgiving flavor. Read more
Slab pie and I met around this time last year. Our relationship has been easy from Day One. Read more
Ice pops can range from ice cubes to sorbet soft. Sugar makes them a little softer, and fat from cream improves the texture. Sweetened condensed milk provides both qualities, especially because the sugar is already dissolved and not grainy. Read more
Numerous New York bodegas serve a fluffy egg sandwich to customers. It’s not an omelet or a souffle or a quiche, but something in between. Read more
My dad raised me right — on cream with strawberry shortcake. Read more
Is there any food in this world that better encompasses the versatility of culture, taste and social class than pizza? Read more
Everyone has a story of the time they ruined a batch of cookies. Read more
I was channeling Thai food and Japanese food simultaneously when I made this recipe. Read more
Carnitas make for my favorite kind of taco but can be used in many ways: sandwich filling, with rice, in a nontraditional chili, or as a side to a bright and citrusy tomato salad. You Read more
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