Recipes


Filter

Radicchio Salad with Balsamic, Chili Crisp, and Black Garlic

I’ve made a lot of recipes over the years, and but this may be my favorite. Radicchio is tossed is a sumptuous mixture of balsamic vinegar, chili crisp, and black garlic, resulting in a sticky sweet and deeply savory glaze that perfectly balances radicchio’s bitterness. Did I mention its vegan and gluten free? Recipe Notes…

Read More

Roasted Maitakes with Gochujang Butter

These gochujang and butter roasted maitakes pack some serious wow factor as a vegetarian dinner centerpiece. Due to maitake’s loose structure, the craggy fronds get crisp and deeply caramelized, while the stems remain lusciously tender and buttery. This has quickly become a house favorite, as it’s easy to throw together, while boasting some serious funky-umami…

Read More

Charred Spring Veg with Miso Butter and Chili Crisp Panko

Spring is in the air! Spring onions and radishes are charred then tossed in a savory miso butter and topped with spicy chili crisp breadcrumbs. Recipe Notes You could certainly use asparagus or another spring veg of your choice here, just note that cooking times bay be different.

Read More

Crispy Fish with Celery Olive Salsa Verde and Charred Broccolini

Fish and green sauce go hand in hand, so this crispy skin sea bream with celery and olive salsa verde and charred broccolini is a perfect table centerpiece. Recipe Notes If you are new to crispy skin fish, I will outline the technique below. However, I highly recommend reading through this tutorial first. You will…

Read More

Simmered Squash with Pickled Pine Nuts and Chili Oil

We all love a roasted squash dish in the winter, but this recipe is here to prove that simmered squash, in all its soft, comforting glory, deserves a spot at your dinner table. I was inspired to embrace mushy squash after having an incredible banchan from Joodooboo in Oakland: winter squash simmered in anchovy dashi.…

Read More

Roast Chicken Breasts with Miso Kumquat Chutney

To me, kumquats taste like pure sunshine. Their sweet skins (which are completely edible) balance their bracingly sour juice, making for a perfect bite. This roast chicken breast with miso kumquat chutney is a great example of using the fruit’s brightness to break up the richness of a winter meal. The chutney itself is a…

Read More

Charred Cabbage with Buttermilk Feta Dressing and Toasted Hazelnuts

I love a good knife and fork salad, and this charred cabbage with buttermilk feta dressing and toasted hazelnuts exceeds all my wintery salad dreams. It’s both fresh and hearty, making it seasonally appropriate but also a wonderful way to break up the richness of whatever stew or roast meat you serve it with.  Recipe…

Read More

Udon with Spicy Tomato-Miso Cream and Tobiko

I’m a big fan of Italian-Japanese fusion (two of my favorite cuisines… in one? Say no more!), so these glossy, saucy, udon noodles with tobiko hit all the right notes in my book. Loosely inspired by mentaiko pasta (another Japanese-Italian hybrid involving cod roe and lots of cream), this dish utilizes tomato, miso, and chili…

Read More
celery salad

Celery and Radicchio Salad with Dates, Pine Nuts, and Parm

This is my favorite crunchy winter salad. In fact, it  may be my favorite all time salad. Here, I combine salad tips and tricks I have learned over the past few years: the wonder that is the Via Carota salad dressing (Nytimes), the magic of combining celery and dates (Bon Appetit), and the fact that…

Read More

Salmon with buttery pine nut chili crunch, yogurt, and herb salad

Think: the easiest salmon, marinaded quickly in soy and honey, then broiled until caramelized and tender, served with a swoosh of yogurt, a lime sesame herb salad, and a generous drizzle of a decadent buttery pine nut chili crunch. Can you get on board? Recipe notes The buttery pine nut chili crunch is a quick…

Read More

Pan Roasted Carrots with Anchovy Breadcrumbs

Baby carrots are blistered in a hot pan with some butter, chili, cumin, brown sugar, and a splash of sherry vinegar, then topped with the wonder that is anchovy breadcrumbs (yes you heard me right), copious amounts of parm, and lots of fresh herbs. It’s a simple dish you can have on the table in…

Read More
radish salad

Radish Salad with Citrus Walnut Vinaigrette

Are you in dire need of something vegetal after your thanksgiving feast? Enter, this vitamin-rich, supremely satisfying, salad. It’s got crisp radishes, briny ricotta salata, peppery microgreens, little pomegranate seed jewels, and a super mustardy citrus walnut vinaigrette

Read More

Loading…

Something went wrong. Please refresh the page and/or try again.

Can’t find what you’re looking for? Use the search form to search the site.

Never miss a recipe

Get new recipes delivered directly to your inbox.