Mussels with Zucchini and Paprika
Add more veggies and uncharacteristic spice to a classic dish.
Cold Spicy Noodles with Eggplant and Cucumbers
Make cold, spicy eggplant, cucumbers, noodles, or all three!
Green Gumbo with Fresh Corn and Okra
Hide your extra leafy greens (like carrot tops) in this green pot of goodness.
Pasta with Cherry Tomatoes, Sweet Corn & Clams
Skip the sauce for a quick, tasty broth of sweet potatoes and briny clams.
Savory Zucchini and Feta Tart
A picnic-perfect summer side.
Shaved Summer Squash and Nectarine Salad
Get a $20 mandoline and save as much on a plate of this in a restaurant.
Miso-Marinated Salmon with Hakurei Turnips & Orange Sake Butter
Not that this fish needs much help.
Coconut Green Curry Sugarsnap Peas
A quick braise in coconut milk with herbs and spices makes a slurp-worthy side.
Squid and Roasted Potato Salad
With a zesty lemon and peppercorn vinaigrette, inspired by a restaurant menu item I've never tried.
Carrot Salad with Cumin, Mint and Preserved Lemon
Winter carrots and zesty flavors to signal a seasonal changing of the gardens.

Latest Blog Posts

Mussels with Zucchini and Paprika
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Over the winter, I had fun making long-simmered pots of chicken paprika and goulash, Eastern European dishes that pull at my childhood memories. You see, my next-door neighbors growing up, an elderly couple from Poland the Kieslowskis, would often make these in their home and it filled my backyard with delicious scents as I scurried about in the yard, sometimes playing tetherball with my brother, sometimes helping my parents with yard... Read More

Paccheri Pasta with Green Puree and Peas
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The tournament is on! The contenders? You versus Harvest Season, in a game of you trying to cook and eat up CSA veggies, garden veggies, or veggies that looked too good not to pick up at the farmers market before the next batch swarms into your kitchen. Because it’s summer, and that means everything looks good, and is plentiful (and relatively cheap). So it’s easy to have too much of a good... Read More

Granola with Ginger, Almonds and Hemp Seed Hearts
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I’m not much of a granola-eater unless I get around to making it myself. Something about most store-bought granolas, crackling with sugar like crisp toffee, makes the whole eat-healthy endeavor seem fruitless. But I do love some oats, nuts and other whole grains and whatnot in the morning. And the fact that you can use any combination and ratio of them when you’re making granola yourself. Read More

Chilled Potato, Leek and Parsnip Soup with Asparagus
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Recipes are a lot more flexible than you may think. Soups are especially welcome to additional ingredients, adaptable to changing seasons, and open to subtractions in the case of allergy or just preference. I’m of the opinion that in most cases, a recipe is a mere guideline for a certain idea rather than a strict set of instructions. And as such, I usually don’t follow them too closely. But to... Read More

Carrot Salad with Cumin, Mint and Preserved Lemon
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Good winter carrots are like a good idea left alone for a while as it silently, snugly, digs deeper. At least, I think this is what happens with ideas that I leave beside for a whole season—or year perhaps. They develop and grow more legs—or roots—as time goes by, so that when you’re ready to finally pull them up, they’ll be more matured and robust. Even if you did not... Read More

Spiced Cauliflower and Coconut Quiche
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Blooming heads of brassica make such a large, lovely impression that I’m not sure why they’re not kept intact when serving more often. They do take a while to cook—especially in the case of dense, crunchy cauliflower. It’s like a small planet of fiber. You can save an hour by cutting pieces down to equal size before roasting (and that is the preferred thing to do with cauliflower, to bring... Read More

Spicy and Sour Tomato Lentil Soup (Rasam)
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This week marks the publication of my friend Chitra‘s cookbook, Vibrant India. If you’ve been reading this blog a while—or if you just like home cooking as much as I do—you may have found that cheap, healthful, and seasonal are some essential beacons to guide everyday recipes. And Chitra’s home cooking—and, hence, her cookbook—have these traits in spades. Read More

Savory Celery Root and Apple Hand Tart
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The taste and scent of celery root offends some, and this I had not known before. To me, the cleaned bare root looks, smells and tastes fairly innocent at first, then slowly creeps more complexity. The herbal, vegetal nuances are beguiling, surprising and intriguing to me. And combined with the sweetness of apple and the dairy richness of butter, it’s pure harmony. Read More