I hope that in writing my recipes I come across as flexible. The last thing I would ever want to imply to my readers is that there is one correct way to cook something, or even worse, that following a … Continue reading
Really great Phad Thai is not difficult to make. In fact, it can easily be done in 30 minutes – faster than you can get it delivered. There are loads of different recipes for this dish out there (and I … Continue reading
I’ve said it before and it’s worth repeating – a well composed salad is, to me, the most delightful part of a meal. Don’t get me wrong, I am not so highbrow that I cannot enjoy a Jell-O salad (just … Continue reading
I am not a vegetarian, but I play one at work. I am constantly trying to create new vegetarian dishes to inspire both myself and (more importantly) my clients, and these lentil cakes are a new favorite. Black lentils hold … Continue reading
Whenever I make a simple pasta dinner, I serve this rapini on the side. Rapini has become much easier to find in the supermarket these days, and its unique flavor and texture pair perfectly with a rich pasta dish. Rapini … Continue reading
This is my second favorite way to make green beans (see Sprinkle It With Bacon Dust for #1). The only trick to this recipe is tracking down a few Asian ingredients that you may not have on hand, but nothing … Continue reading
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