Vietnamese caramel pork is a beautifully balanced dish that combines tender, slow-braised pork with a rich, sweet-savory caramel sauce. I fell in love with this dish on a trip to Vietnam in 2015 and was so excited to find a weeknight version of the dish read more
Whether you’re looking for a satisfying vegan meal, a healthy dinner option, or simply a delicious way to celebrate the fall season, Three Sisters Chili will warm you up from the inside out. This recipe is inspired by the Haudenosaunee (Iroquois) tradition of “Three Sisters” read more
Summer is the season for fresh, vibrant produce, and one of the best ways to celebrate it is with light, refreshing dishes that highlight the natural flavors of the ingredients. Zucchini Ribbons with Pesto and Cherry Tomatoes is a perfect example of such a dish. read more
Lemon oregano grilled chicken is a recipe inspired by fresh and pungent flavors of Greece. Greek cuisine is renowned for its simplicity and use of fresh, quality ingredients. To make my recipe for lemon oregano grilled chicken, boneless skinless chicken thighs are marinaded with lemon, read more
Raw unsalted sunflower seeds are my favorite alternative to pine nuts in pesto, and make homemade pesto much more budget-friendly. Tips for the Greenest Pesto Basil oxidizes quickly, turning from bright green to brown rapidly after its cellular contents are exposed to air through chopping read more
Summer Shorts- Tomato Cucumber Season All winter I dream of the ways I’ll eat freshly picked tomatoes and crunchy cucumbers all summer long. Greek salad is one of my favorite ways to enjoy the summer bounty of fresh tomatoes and cucumbers. Traditional greek salad is read more
Curtido is a fermented cabbage slaw from El Salvador that is traditionally served with pupusas. Curtido adds crunch and an acidic pop of flavor to dishes. Try it with tacos, braised meats, or grain bowls. Curtido El Salvadoran curtido is made of shredded cabbage, onion, read more
A weeknight dinner staple with sweet carrots and succulent turnips, this Indian-inspired red lentil soup gets its flavor from a hefty dose of the spice blend garam masala and is topped with cilantro chutney. soup season Red lentil soup is one of my weeknight dinner read more
tender greens season Every spring I plant Swiss chard in my garden, and all summer struggle to use it in the kitchen and curse myself for wasting precious garden space on it. Swiss chard is best cook in liquids, either braised in a skillet or read more
beet season basics Cooking black beans from dried beans was never worth the time until I tried Rick Martínez’s Frijoles de la Olla recipe (also found in his newly released cookbook Mi Cocina). There’s no presoaking involved; instead the beans, water, lots of salt, and read more