Scrambled Eggs with Ramps
byRamps are finally here in fully bloom. The cross between garlic and onion with garlicky green leaves, bulbs, and stems always remind me that…
Vegetarian
Pasta with Spring Vegetables
bySpring time greets us with glorious vegetables, many of them green in color and all of them delicious. They include asparagus, which is suddenly…
Sweet and Spicy Stir-Fried Noodles
byI don’t make many dishes that I would call “fusion,” but this is one of them: a noodle dish I came up with one…
Quinoa Salad with Black Beans and Avocado Dressing
byFor our first “guest” post, my wife Melissa reveals one of our weeknight staples. – David Quinoa is one of those mysterious foods that…
Ma Po Tofu
byAfter returning from my trip to Lao Sze Chuan in Chicago, I was determined to start cooking Szechuan food at home. Szechuan cuisine has big…
Stuffed Piquillo Peppers with Walnuts and Goat Cheese
byOur trip to San Sebastian inspired us to host a party featuring pintxos, the Basque Country’s iconic small plate creations speared through with toothpicks….
Three Bean Chili with Espelette Pepper
byThinking back on my time in the French Basque Country, I was most inspired by the axoa, a traditional ground veal dish from the…
Corn and Tomato Salad with Fresh Mozzarella
byFor me, late summer in the New York area is all about corn and tomatoes. Sweet and crisp, they go beautifully together in a…
Pan con Tomate
byPan con tomate is Spain’s garlicky, crispy and juicy answer to garlic bread. It consists of crusty bread that has been topped with garlic…
Gazpacho Andaluz
byIn the late summer, my thoughts always turn to gazpacho. Cool and refreshing on a warm summer’s day, it makes excellent use of tomatoes…