Fruit soaked in liquor (apples, peaches, mango, and oranges are all very good in some rum or triple sec), a dash of sugar, wine poured over top: that’s all you really need for sangria. It’s my go-to way to dress up inexpensive wine of either the red or white persuasion in the summer. (In the […]
I’m a big fan of carrot cake, zucchini bread, and other quick-bread recipes that benefit from some vegetable content. Even though these tend to be sweet, they seem to have the halo of alleged healthiness around them. The New York Times recently featured a recipe for Carrot Cake Muffins, a healthy barely-sweet option for breakfast. […]
Awhile back, I had a business lunch at Le Cirque and for dessert, of course I had their signature crème brûlée. As I ate my dessert, I found a lovely little surprise at the bottom of the dish: the recipe. A few years ago, I remember reading an article about how a famous restaurant once […]
I am one of those people who grew up with tofu. Lots of tofu. Drier tofu and silken tofu. Tofu in soup and tofu in desserts. I’m often blown away by how limited the American view of tofu is considering what a versatile ingredient it is, both on its own, and as a base for […]
A salad featuring a grilled piece of fish is a fast, easy, and healthy lunch or dinner for one. With just a few ingredients, each element will shine. Here, the texture of the mahi-mahi, the sweet-sour of the tomatoes and lime, and the spicy bite of the arugula create a wonderful mix of flavors. For […]
This week’s ToT features two ingredients that can truly transform a dish and be used in so many different ways. I think it’s extremely useful to have versatile ingredients in your kitchen as both support players that can also play a starring role. Shallots This member of the allium family, which also includes garlic, onions, […]
Earlier this year, I invited a rag-tag group of friends to have Lunar New Year dinner with me. We went to Chinatown Brasserie and had a traditional whole fish, duck, noodles, and more. It was more than an opportunity for me to share the flavors and traditions of my culture; it was a way to […]
When it comes to cooking, I’m of the school that makes up a recipe on the fly. I apply my general knowledge of food and don’t often follow proper recipes (and when I do, I often tweak and make a lot of substitutions). That’s certainly the case with this next dish, where I pulled things […]