For just a couple more weeks, it will be fresh Hatch chilies season. Their flavorful flesh takes on an alluring scent when roasted. Once roasted, peeled and seeded, they are irresistible in a wide variety of dishes. One of my favorite ways to use them is to show them off in a Hatch Chili New Mexican Style Sauce. As the…
Cooking
Sarah Ahn and her mother Nam Soon Ahn show off their delicious Grilled Cheese-Kimchi Sandwich, from a recipe in their new bestselling cookbook, “UMMA.” Many of their posts have gone viral, often with over 10 million views on Tik Tok and Instagram. The posts resonate with viewers, and grocery stores often sell out of featured ingredients after the videos air….
Make it vegetarian, or make it vegan! Or garnish with creme fraiche if it’s in your liking. This low-calorie Cream of Mushroom Soup with Green Onions is quick to make. Each serving is only 60 calories. The dark brown caps of cremini mushrooms add a delightful earthiness to the pureed soup. The concoction is frothy like a steamy cappuccino, especially if you use…
This colorful salad is a luscious addition to brunches, or showcased on a buffet table. Guests who have lukewarm attitudes towards fruit salad my find themselves coming back for seconds! Switch up the ingredients to align with the season. In the summer when stone fruit is at its best, include some plums, or apricots, or nectarines. Plums are divine. In…
Skillet-toasted cheese bread is super delicious with this perky salad. I found this salad recipe from PBS television star Lidia Bastianich’s newsletter. Bastianich, restauranteur, and cookbook author, pairs a salad of radicchio, endive, apple, and pecorino cheese with skillet-toasted cheese toasts. I’ve modified her recipe to add Bibb lettuce to the mix and reduce the amount of radicchio and endive….
Candied Pecans are scrumptious tossed into green salad or eaten out of hand as an oh-so-tasty snack. They are be utilized in everything from green beans to adorning a big slab of chocolate cake. SOME prefer using the oven, but I like the stovetop method to candy them, either in a wok or large deep skillet. The method takes just…
To some it may be pureed vegetable soup. But in my home, we fondly refer to it as garbazh — gar-bazh soup (sounds like garage with a “B” in the middle). Pronounced in a haughty French accent, somehow the negative connotation of garbage never enters our minds. Instead, the image of luscious, smooth soup, rich in vegetables pops into our…
Dukka (also spelled “dukkah”) is an Egyptian specialty that is blend of spices, roasted nuts and toasted sesame seeds. One way to serve it is to combine the blend with good olive oil and dip bread or grilled pita into it. When eating it this way, I like to include a good dollop of yogurt as well. Dukka makes a…