Update on New Cookbook: The Food of Taiwan
The book that took 4 years in the making is finally coming out!
Raw Celery Root Salad with Whole-Grain Mustard
A crisp winter favorite.
Persian Chicken Barley Soup (Soup e Jo)
Though we’ve been rekindling old fires with farro, spelt, and quinoa, barley seems to be left out of the next-wave appreciation
Lemony Pasta with Fried Kale and Mushrooms
Deep-green goodness.

Latest Blog Posts

Update on New Cookbook: The Food of Taiwan
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For the last eight and a half years, I’ve been writing here and elsewhere about my main passion in life: not eating out in New York. You must know plenty about that. Fortunately, the topic of home cooking is infinite; there is no end to delicious (and budget-friendly, healthy, seasonal and sustainable-minded) recipes that can be cooked up, or avenues to explore within this broad realm (urban farming? foraging?). Or, indeed,... Read More

Persian Chicken Barley Soup (Soup e Jo)
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Barley. How did we come to this? Just about the only times I encounter the ancient grain, long a staple of the Western diet, are in beer. And though we’ve been rekindling old fires with farro, spelt, and quinoa, barley seems to be left out of the next-wave appreciation, thanks to its containing an ancient boon, gluten. Does that mean we should simply forego barley, when all said appreciation points... Read More

Soft-Scrambled Eggs and Spinach on Toast
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Soft-scrambled eggs are my new butter. They’re my new ricotta. They’re my new avocado smeared onto toast, so in fashion today. How exactly do you soft-scramble eggs to a creamy, curd-like consistency? Softly. And slowly. It’s about as easy said as it is done. I can appreciate that when I’m making a small weekend breakfast, or snack before dashing out the door. The slower process really slows me down, letting... Read More

Shrimp and Andouille Sausage Jambalaya
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Jambalaya is not a beautiful dish. It, like its name, resembles a jumble—and I’m even told by a Southern co-worker that people in the South tend to pronounce it more like “jumbla,” too. It doesn’t play nice with restaurant-style plating. Rice grains cling to every shrimp, tasty bits like sausages and nearly-dissolved vegetables are embedded within the mysterious mass. I suppose you could deconstruct your jambalaya to place prime bits ceremoniously... Read More

Lemony Pasta with Mushrooms and Fried Kale
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These cold, tough months of winter, I’m always in the mood for a warm bowl of pasta. But marinara sauce can get tiresome, and it looks like we’ve got a long winter still to go. So I made this simple pasta with garlic, mushrooms, and crispy slivers of olive oil-fried kale. I had it as leftovers next, and its flavors had really combined and popped. The oil was deep-green... Read More

Pizza Frittata
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It’s a mashup that keeps to the same cuisine: pizza, and a flattish beaten-egg dish topped with anything you like (frittata). Who didn’t try to forge pizza with a toaster oven and whathaveyou at home when growing up? English muffins and French bread are a favorite pizza pasttime. I remember spooning stuff from a jar of “pizza sauce” onto halved bagels and English muffins for these after-school snack purposes growing... Read More

Beer-Braised Duck Tacos with Cilantro Sauce
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Who will win the Super Bowl XLIX? I say Go, Ducks! No, that’s not being facetious; I’m a huge fan of the Super Bowl… parties, that is. Any opportunity to make and eat a lot of food with a lot of people is my kind of game. It doesn’t matter who plays, who wins, or who cries the loudest. But it does matter that the food is good, and plentiful.... Read More

Cook Your Best Nose-to-Tail Recipe at the I Like Pig Cook-Off
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Sure, we’ve raved about it from restaurants, we may applaud its sustainability, and we may even have been to a backyard pig roast where we’ve dabbled in it ourselves. But are you ready to cook like a nose-to-tail chef? Then we’re looking for cooks like you to sign up for the I Like Pig Cook-Off at Jimmy’s No. 43 on January 31st. To celebrate the recent launch of the I Like... Read More