Green Beans Braised with Tomatoes, Olives, Capers & Herbs

I know what you’re thinking. Green beans cooked well past crisp-tender is unideal; their sodden, saggy skins remind you of bad leftovers and TV dinners, an accident, not something you would set out to make. Yet though they might not snap in that satisfying way, slow-simmered green beans retain an impressive structure, plumped with juice and fat from olive oil, and all the flavors therein, transforming into something very different, but still mildly sweet. And in case I’m not waxing poetic … Read More

Miso-Marinated Salmon with Hakurei Turnips and Orange-Sake Butter

posted in: Recipes, Seafood | 0

Have you ever stopped and suddenly thought, is this the one? Could this be my perfect food? I thought this on maybe the third or fourth date I had with Hakurei turnips. It was a sneaky sensation, crystallizing with a subtle sweetness and juicy bite that was so unlike any other thing. I got the same feeling when I tried my first bite of miso-marinated, broiled fish—only it was a smack-in-the-head awakening, a firestorm of personal penchants as if from a … Read More

Shredded Vegetable Dumplings

There are a lot of initiatives around hunger lately, with World Peace Day just behind us and a long winter ahead, but when one happens to involve dumplings, I cannot sit idly. The New York Dumpling Festival (#dumplingfest2015) is this Saturday, and it benefits one of my favorite charities, the Food Bank for NYC. To salute this group and shout-out the event, I thought I’d go orange with this dumpling recipe, a blend of hearty vegetables from my CSA.

Eggplant Coconut Curry

When the farmers market still looks like summer but the air starts to feel like fall (and I absolutely love it when and if this happens), it’s a good time to make a slow-simmered vegetable curry. We’re not quite in winter squash season, and lord knows we make all sorts of wintery stews with those. And roots? They can wait in the ground for now. So let’s enjoy the harvest’s final hurrahs of a certain nightshade that must be cooked … Read More

Oyster Omelet with Celery Leaves

There’s something uniquely appealing about this omelet—so much so, that it’s quite the phenomenal street food in Taiwan. It’s a singular kind of dish that’s uniquely appreciated there (if they were to have a “uniquely popular” map on the topic, I’d put money down that this dish would be the one to beat in Taiwan). But I don’t think I could call this version, which I made at a sleepy Connecticut shore town with family, a “Taiwanese oyster omelet.” That’s because I missed a … Read More

Fresh Tomatoes with Anchovy Dressing

Having juicy, red tomatoes at the peak of summer ripeness is a question of integrity (yours, not theirs, which is pristine): Do we adulterate these fine specimen by adding other flavors and ingredients, which may make them seem less-than or tagalong, or do we seize upon the day to celebrate only the virtues of a very good thing while we still can? I wonder if people indicted in the #AshleyMadison hack are pondering their initial choices when they decided to vacation from their spouses for a gutsy adventure with … Read More

Cauliflower and Sweet Corn Bisque

The first cream of X soup (or “bisque”) I ever fell in love with was cauliflower. My mom and I ordered it at a diner in New Jersey once when I was little; we ate the whole cup full and had to order another (should have gotten the bowl). That creamy, white velouté was something exotic to both of us, I think, but mild and unassuming at the same time. I found an appreciation for dairy, which my young palate had been … Read More

Peachy Salad with Savory Toasted Oats

Breakfast salad. It’s not something you hear as often as breakfast sandwich, breakfast burrito, or maybe even breakfast lasagna. And no, it doesn’t have eggs to give it that smack of “breakfast” approval. I just had some beautiful peaches and nectarines, and leafy lettuce from my CSA, and I didn’t feel like eating them separately. Or having yogurt with those peaches and perhaps some granola. Then I realized that this crispy oat-flecked topping could be great on a salad instead … Read More

Summer Squash “Risotto” with Bacon and Shallot

A brief history of non-risotto “risottos”: At one point, everyone was making risotto with barley instead of short-grain (commonly Arborio) rice. This was undermining the term orzotto, a similar Italian dish made with barley. Then we began to see “risotto” being made with all kinds of other “whole grains for health,” appreciating the nuances of nutty flavor and bite from the likes of spelt, oats, quinoa, wheatberries and more—and I was not one to miss out on the fun. So then it seemed absol-otto awesome … Read More

Cold Noodles with Spicy Eggplant and Cucumber Salad

This recipe is really 3, 4, or 7 different recipes bundled into one package: 1. You could make just the spicy cucumber salad. 2. You could make just a spicy eggplant salad.

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