Recently, I dug out a recipe for tuna burgers that I used to make all the time. I came across the original recipe in a Williams-Sonoma cookbook called Fresh & Light and fell in love with its clean, fresh flavors. Chopped sushi-grade tuna is mixed with fresh ginger and scallions, molded into patties, pan fried and then topped with cucumber, sprouts and a zippy pickled ginger and wasabi-infused mayonnaise.
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Roasting kale is one of my favorite ways to enjoy this hearty winter green. The edges become nice and crispy, which is the perfect contrast to the melt in your mouth sweet potatoes. This dish is a great balance of sweet and spicy and has quickly become one of my favorite meals to serve when I have guests over. If you're not into salmon, try topping the greens with a fried egg! It's simple and delicious and makes for some great leftovers (if there is any)!
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Spicy, grilled shrimp paired with a homemade peach salsa to create the perfect sweet and spicy combination.
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If you love cookies, but want an even quicker fix, grab your skillet. This giant cookie can feed a crowd of six... or just one if you don't feel like sharing.
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We've been hosting Thanksgiving dinner for almost 40 years, and as I look back, I've noticed how our menu has changed and evolved. At first there was only turkey, but as the group grew bigger, we added a ham. Mom always brought scalloped oysters, but then as the guest list changed, this was omitted. Fruit salad was added as the grandkids came. Stuffing back then was placed in the bird. Now, since we fry the bird, the dressing is usually a simple bread, mushroom, and celery one so that the little ones can enjoy. But even back in the day, I always made an extra batch of stuffing with oysters and still do. This one will be on the table this year.
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This dish brings together three of my favorite ingredients: chorizo, confit rock shrimp, and stewed beans. The flavors are deeply savory and warm. This dish is perfect for the cold weather.
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Adapted from a recipe in my cookbook, The Food of Taiwan, this recipe makes a formidable Holiday centerpiece, what with the festive color palette, but you can eat it on any occasion. For more on how to choose the right fish, see the full article| New Window.
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This curry-coconut shrimp and rice dish is winter salad at its best. It relies on ingredients from your larder, it's filling enough to call dinner, and it's sturdy enough for making ahead and toting to work the next day.
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Thai food has never been so easy and quick! Bring the authentic taste of Thailand to your house with this simple and delicious Pad Thai!
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It's easy and quite foolproof. Swap herbs for pimento or saffron.
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