Live Below the Line: The $1.50 Meal Challenge
A simple yet savory white bean puree with seasonal greens and a poached egg satisfies.
Roasted Root Vegetables with Miso Shallot Dressing
If roasted winter root vegetables sound like an unlikely pairing for a Japanese-inspired dressing, think again.
Popcorn Mushrooms with Fried Basil
It's hard to improve on popcorn-fried chicken. But you can take the same formula and make other foods irresistibly tasty,
Salty Caramel Banana Ice Cream
When no longer firm enough to enjoy fresh, bananas take on dramatic flavor that carries far.
Bulgur and Freekeh Pilaf with Roasted Butternut Squash
They’re not as freaky as they sound, these uncommon grains.

Latest Blog Posts

Live Below the Line: The $1.50 Meal Challenge
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I’m happy to be back in my own kitchen after a whirlwind trip to the West Coast and other fun adventures in new cookbook-launch land. In fact, just the day after I arrived home, I found myself in my kitchen—though not cooking just for one, but for friendly reporters from the Epoch Times’ new food website, EpochTaste. What a thrill to get to show ‘em the lay of the land. But for now it’s... Read More

Popcorn Mushrooms with Fried Basil
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There’s a street food that everyone’s obsessed with in Taiwan, and it involves boneless nibs of chicken marinated in five-spice, battered and crispy-fried, dusted with white pepper, and tossed with fried basil leaves. How can you improve upon this irresistible snack? You can’t, really. But you can take the same formula and make other foods irresistibly tasty, too. And one ingredient that works very well with it is juicy... Read More

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