Kimchi Soup with Tofu
Fermentation is enjoying a renaissance moment in this country, in part thanks to kimchi, which…
Author Master Chef
Ahi Tuna Tower
Hold on a minute. Do you mean to tell me that a casserole doesn’t have…
Lemon & Pepper Green Beans
Since a side dish ideally should be simple to get on the table, our goal…
KALE AND SPELT BERRY SALAD
Kale comes packed with nutrients, but when eaten raw, it can use a few goodies…
Foil-Baked Whole Trout with Lemon–Soy Sauce Butter
Using foil is a great way to prepare delicate fish like trout that would ordinarily…
SAUTÉED GREEN BEANS WITH GARLIC
Julia Sullivan, the opening chef at Haven’s Kitchen, taught me the trick to this recipe.…
orange chicken
Orange chicken gets its name from a more traditional Chinese dish called orange peel chicken…
Tarragon Mousse
Transforming a sauce with gelatin into a fluffy, distinctly flavored mousse is one of those…
CARROTS WITH GARAM MASALA, CAULIFLOWER “COUSCOUS,” AND PEANUT VINAIGRETTE
Saying that everyone in India uses curry powder is like saying everyone in Italy tosses…