Three weeks ago, I kicked off my weekly dinner party series with a mostly vegan feast. Until then, vegan cooking had been something I'd only done unintentionally, like my miso-glazed eggplant with pink grapefruit. I just like to make delicious food and if it happens to be vegan, then sweet! But I had never set out to make a vegan dish before.Read More
To the vast majority of the human race, carrots are but a humble vegetable high in nutrition but low in culinary versatility. If you're familiar with chef Richard Blais's cooking, however, you would know that this perception is a gross fallacy. You can do so much with the carrot. It's the perfect blank canvas, and a slick one at that. It knows how impressive it can be, as do a small circle of chefs and cooks, but for the most part, it keeps a low profile.Read More
Ah, rice. It's the perfect side. Sure, I may be partial because of my background, but it's not a millennia-old pantry staple for no reason. It's filling because it's a carb, it's the perfect vehicle for just about any flavor under the sun, and it can be cooked a vast array of ways: plain, congee'ed, and, of course, fried.
Who doesn't like fried rice? (If anyone says they don't, they probably shouldn't be trusted.) We've all indulged in ordering the General Tso's Chicken combo with BBQ pork fried rice at 3 a.m. from the crappy 24-hour Chinese takeout joint around the corner, am I right? In fact, it was a favorite pastime of mine when I first moved to New York City more than a decade ago. But I'm not going to peddle No. 1 Tasty China's pork fried rice; I'm giving you my fried rice recipe, which incorporates some of my favorite ingredients and flavors.Read More
I normally roll my eyes when someone injects an adjective into the title of a dish or recipe ("What exactly is so unbelievable about this muffin?"), but this is seriously the most refreshing thing I've ever tasted, so I will stand by this name. Most people are probably familiar with cucumber salad with dill, a classic staple at summer BBQs, but the addition of orange supremes and basil gives this salad a brighter, more herbaceous zing — and a beautiful vibrant plate, to boot.Read More