Miso-Marinated Salmon with Hakurei Turnips and Orange-Sake Butter
Do you believe that there’s a “one” out there for everyone in the universe? The one we were destined to find, eventually?
Shredded Veggie Dumplings
Not “vegetarian dumplings” but dumplings with shredded fresh vegetables inside.
Beet and Melon Salad
And a lesson on losing.
Tuscan Kale Salad with Honey Mustard Vinaigrette and Pomegranate Seeds
Salads are too often full of dried fruit, fried things, oily crusts of bread or croutons, dressings that are an army of ingredients in themselves, and so many types of mixed lettuces when you couldn’t identify one by name.
Reason For Not Eating Out #52: To Better Experience the Seasons
You may eat in accordance with the seasons in restaurants, but with cooking, shopping, or growing the food, too, you’re gaining so much more insight to each one.

Latest Blog Posts

Miso-Marinated Salmon with Hakurei Turnips and Orange-Sake Butter
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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... Read More

Shredded Vegetable Dumplings
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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... Read More

Eggplant Coconut Curry
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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... Read More

Oyster Omelet with Celery Leaves
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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... Read More

Fresh Tomatoes with Anchovy Dressing
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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... Read More

Cauliflower and Sweet Corn Bisque
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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... Read More

Peachy Salad with Savory Toasted Oats
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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... Read More

Summer Squash “Risotto” with Bacon and Shallot
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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... Read More