If you’re bored with plain old scrambled eggs for breakfast, this masala omelette is for you. Somewhere between a frittata and an omelet, this comes together in about 5 minutes, with all the flavors of a savory Indian curry.
Make Cherry Spinach Salad for a Bright Meal
At this time last year, I was knee-deep in recipe testing for my upcoming book, which meant there was no way a summer vacation was going to happen. I wasn’t all that grumpy about it; in fact, I was actually just super excited to cook every day and work through ideas that I had been holding onto for such a long time. But this year is different! My workload is considerably lighter which means I’m currently thinking about what to do, where to go and what to eat.
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Prepare a Comforting Bowl of Refried Beans
Growing up in California, a refried bean burrito and hot sauce was a staple lunch that got me through high school and college. After moving to Japan where Mexican restaurants are rare, and a can of beans at a specialty foods shop costs $6, I got to a point where I would have traded in all the sushi and wagyu in the world for a comforting bowl of frijoles refritos with some crumbled queso Cotija and a giant bottle of Valentina salsa picante.
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Make Savoy Cabbage Shrimp Salad
Memorial Day is upon us, which is a terrifying reminder of how time is flying. It felt like yesterday when we were beginning the year and now look at us! This salad is something you might want to make to take to a barbecue. I feel like Memorial Day weekend is the unofficial kickoff of all things summer and this salad is a nice combination of refreshing and light.
Prepare Tropical Beef Salad for a Flavor-Packed Appetizer
The other day I was shopping at the local market when I saw some hangar steak in the meat case. It’s a cut of beef that literally hangs off the diaphragm of a cow, which is probably where it got its name. With a ragged bloody appearance, it looks about as appetizing as it sounds, but hangar steak is hands-down the most flavorful cut of beef.
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Kick Up the Heat with Salsa Verde Enchiladas
If you don’t know what to cook for people, the answer is always enchiladas. It’s always a crowd-pleaser because there aren’t many people in the world who hate flavorful salsa, tortillas and cheese. Even my good friend, Lara, a hater of dogs and Mexican food loved these.
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Make Red Onion Jam for a Versatile Condiment
The mere thought of an onion jam may sound crazy to some, but it’s a real thing, and it’s delicious. If you’ve ever tasted fully caramelized onions before, you know they’re incredibly sweet and flavorful. The thing is, when you drive enough moisture out of the onions to get them to caramelize, the onions turn into a thick paste when they cool. This is fine if the onions are going into a soup or sauce, but it makes them hard to use otherwise.
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How to Make Rhubarb Compote
Rhubarb is all about town. Are you sick of it yet? A few weeks ago I brought you rhubarb curd and while I love that recipe, I wanted to give you something that’s a million times easier and faster. This compote is delicious on everything from an English muffin (pictured) to a Belgian waffle and even a scoop of vanilla ice cream. Everything with ice cream, always.
