Pepperoni Pizza Dumplings
It's exactly what it sounds like.
Cauliflower and Corn Bisque
Blended cauliflower makes up for much of the cream.
Chicken with Cornell Sauce
A regional recipe revived for the end of grilling season.
Braised Green Beans with Tomatoes, Olives and Capers
Plumped with juice and olive oil, green beans transform into something very different.
Squid and Roasted Potato Salad
With lemon zest and juice, parsley and olive oil, it's a quick delicacy in a pinch.
Heirloom Tomato Salad with Dukkah
A touch of spice is nice.
Cornmeal-Crusted Fish Sandwich with Peach and Green Tomato Salsa
Skip the lines at the fish shack for a fresh, easy favorite.
Eggplant-Tomato Tartare
Who knew you could eat so fancy, when just messing around at home?

Latest Blog Posts

Pepperoni Pizza Dumplings
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Here’s another notch to add to a wall of recipes that includes the Cheeseburger Dumplings, Buffalo Chicken Dumplings, Broccoli Cheddar Dumplings, Apple Brown Sugar Dumplings, and the Hot Dogpling—stuff you don’t normally see in Asian pan-fried dumplings, or potstickers. Quintessential as they might seem in hindsight (my friends and I certainly feel that way after gobbling up panfuls of these pizza dumplings last night), they’re recreations of favorites in the... Read More

Chicken with Cornell Sauce
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My grandfather, father and brother all went to Cornell University, for very different things. My grandfather for Pre-Med. My father for Asian Studies. And my brother for a double-major in Music and Computer Science (hello, Asian blood now in the family). Going to my grandparents’ place in Upstate New York in the summertime growing up usually involved a platter of grilled chicken with Cornell sauce.  Read More

Potato Salad with Sweet Corn, Peppers & Pickles
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Every time I lacto-ferment something and it turns out well I breathe a huge sigh of relief. Home picklers out there, you feel me, too? Seriously, a few moldy “sauerkraut” experiments or squishy, pukey cukes all play into the glory that is the perfect peck of pickles when it does happen right. And right it did happen most recently, with a jar of cucumbers that were left to sour over a... Read More

Reason For Not Eating Out #61: Because It’s Been 10 Years
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This month marks ten years since I’ve been writing this blog. Ten years of scribbling, cooking and ranting about not eating out. 607 original recipes, 60+ Reasons For Not Eating Out, scores of profiles, ruminations and home-cooking events totaling 971 posts. Dozens of Huffington Posts and writings elsewhere. Two books. And seven years and 279 episodes of podcasts on Heritage Radio Network. It’s been 10 years. Read More

Chicken and Eggplant Stir-Fry with Spicy Black Bean Sauce
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I remember when eggplant, like portobello mushrooms, was more or less encountered as a substitution for meat. This often occurs in dishes like eggplant parm, deep-fried so as to give it more texture, or when smothered in sauces, like a thick curry, obscuring the quivering, greyish-purple stuff that it is. But I think eggplant is great when prepared with some meat, as its spongey flesh absorbs flavors readily, making it easy to use less... Read More

How to Make Preserved Lemons
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Here’s a preview to a much more delicious post to come, one that actually uses the preserved lemons in a recipe. But it’s always nice to dig deeper into the ingredients of a recipe, especially when they might seem exotic and elusive at first. If you’ve ever tried Moroccan food, you’ve probably come across this singular ingredient in a tagine with chicken. I’ve made many renditions of the dish... Read More

Golden Beet and Cucumber Salad with Toasted Spices, Hummus and Pita
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Summer’s a good time for a ‘mezze meal.’ With so many vegetables in season, you can easily pull together a colorful assortment of stuff to dip and mix from a plate with pita. This isn’t a very elaborate version of what that could be—try a colorful assortment of lots of salads and sides for a casual dinner party—but it hits the spot, and fills you up in all the right... Read More

Zucchini and Feta Tart
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Zucchini and other summer squashes are truly versatile veggies. But I rarely think of baking them—perhaps due to the scorching heat when they’re in season locally. While some baked goods seem invented to hide the stuff rather than celebrate it (zucchini “bread”?) you can really get your fill on its flavor by slicing into layers upon layers of zucchini inside this savory tart’s shell. Its texture becomes something almost like... Read More