Chilled Potato Leek Soup with Asparagus
An early-spring soup to enjoy hot, cold or anywhere in between.
Strawberry Toast with Farmer's Cheese, Mint & Hot Honey
Skip the avocadoes for just-ripened strawberries.
Chickpea Stew with Grilled Flowering Greens
Savory, smoky and soothing.
Carrot Salad with Cumin, Mint and Preserved Lemon
Winter carrots and zesty flavors to signal a seasonal changing of the gardens.
Roasted Root Vegetables with Miso-Shallot Dressing
Give your roots an umami kick.
Watermelon Radish and Ricotta Crostini
Spicy radishes are coddled with creamy ricotta for the perfect pre-dinner snack.
Lemony Grits with Baby Carrots, Brown Butter & Sage
A tasty veggie substitute for shrimp 'n grits.

Latest Blog Posts

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

Gumbo with Chicken, Shrimp & Squid
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Happy Fat Tuesday. I’m feeling the extra weight from last weekend’s pre-Mardi Gras dinner party with friends. Any holiday is an occasion to celebrate with food. But when it’s Creole or Cajun food that’s associated with it, you don’t want to miss out. Read More

The Joy of Noodles (and an improvised Zha Cai Rou Si Mian recipe)
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When my mother first came to the US from Taiwan, she found the food here a little difficult to embrace. Except for spaghetti. Slurping up long, slippery strands of pasta was a familiar sensation that became the entry point for appreciating more American foods. Only spaghetti wasn’t exactly all-American. Or it wasn’t considered so then, at least. But now today, more and more Americans are slurping up bowls of Asian noodle... Read More

San Bei Ji Wings (Three Cup Chicken Wings)
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For the cookbook release of The Food of Taiwan, I threw a number of dinners and edible events. This was served at one of them, a pub menu-themed makeover of some classic Taiwanese dishes. Other dishes included clams braised with beer instead of rice wine with garlic, chilies and basil, and the famous Taiwanese “hamburger” or gua bao in a grilled slider bun instead of steamed bun. When Superbowl... Read More