Tuscan Kale Salad with Pomegranate and Honey Mustard Vinaigrette
A sweet Valentine's Day-worthy treat that's uncomplicated.
Shrimp & Andouille Sausage Jambalaya
It's a jumble 'o goodness.
Chocolate & Anise Ice Cream
A hint of licorice gives a classic flavor a sophisticated edge.
Surf n Turf Buddy Burgers
One for you, one for you, too.
Simple Pear Tart
Because you earned it.
Buffalo Chicken Dumplings
What happens when the Super Bowl coincides with Chinese New Year.

Latest Blog Posts

Buffalo Chicken Dumplings
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Gong xi fa cai! It’s Chinese New Year, and for many — as in more than 25% of the world’s population — that means cooking or just eating a huge amount of home-cooked foods to celebrate. I can’t think of a better time to not eat out in New York. But the eve of the Year of the Monkey 2016 happened to coincide with another great tradition in the US... Read More

Reason For Not Eating Out #58: To Rewrite the Dating “Rules”
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The first rule of dating is that there are no rules. But hopefully you know that already. So why should you read this, from a person who probably knows less about the secrets to dating success than any given stranger on the subway? Because if you’re reading this, then you probably like to cook. And that in itself holds some powerful dating potential. Don’t you forget it. It’s all too... Read More

Savory Mushroom Tart (with a Cool Ranch Doritos Crust)
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Yeah, you heard right. We’re throwing out the pastry books and heading to the bodega—why? Because it was my friend Karol’s birthday last weekend. And—still—why? Because she requested specific foods for her potluck party menu, and one of them happened to be a mushroom tart. Another one was Cool Ranch Doritos. There’s nothing like a birthday wish from a dear friend to break you out of habit. Not that... Read More

Kale Salad with Garlicky Miso Lemon Dressing
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I really want to call this a vegan, miso-based “Caesar” salad, but know that the powers of food purism would call this foul. No, it doesn’t have Romaine lettuce nor egg yolk, nor anchovies nor parmesan—but it does have a punchy piquancy that I’d equate with that of the classic dressing we know and love. And it was inspired by Caesar (salads, nothing Roman to look at here)—which are nowadays... Read More

Split Pea Soup with Root Vegetables
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It wouldn’t really be a soup if it were only one ingredient, right? That’s the thinking behind this weekend concoction where I deposed my growing stash of random root vegetables into a not-strictly-root-vegetable soup. By definition, soup is a mingling of stuff in liquid form, often creating a harmony of flavors that tickle your tastebuds as it soothes your soul. So do your kitchen a cleaning with this approach to your... Read More

Pasta with Clams, Kale and Breadcrumbs
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“How do you cook clams?” is a question I’ve heard a lot from home cooks over the years so let’s get a few things straight: Clams are amongst the cheapest, tastiest, quickest- and easiest-to-cook seafood. They’re also resoundingly sustainable (you can do much worse with shrimp if you’re going the shellfish route). They help clean the ocean, they fortify us with minerals and omega-3’s, and they’re commonly found on restaurant plates. Especially with pasta. But you... Read More

Crab Cakes with Dill Mayo
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There are things that are good, and things that are really good. And for a New Year’s Eve party in the city, my friends and I have decided to go all-out really good with food. Dismayed that we didn’t find a house to rent upstate with a fireplace and enough beds for everyone, we threw in the towel searching on Airbnb and turned our attentions to throwing a really good... Read More

Baby Lion’s Head Meatballs with Braised Cabbage
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They’re made of pork, but these meatballs are nicknamed “Lion’s Head” in Shanghainese cuisine, because they’re usually made in gigantic proportions. Larger than a baseball, that is. But I was going to a holiday party — and I had just been to a holiday party — where bite-sized morsels were precursory. So I shrank the homestyle comfort food to size. That doesn’t mean they’re any less delicious, though. I was... Read More