Shrimp and Cod Stew over Green Tea Soba Noodles

My latest flavor fetish is Gochujang Paste. According to Wikipedia, it is a red chili paste that is a savory, sweet, and spicy fermented condiment. Once I got a tub of this versatile flavor bomb from a Korean friend a couple of months ago, I am coming up with any excuse to use it. Do

Seared Salmon Over Brown “Fried Rice”

This dish came about – as many do in my house when something needs to be cooked right away – or it’ll be past it’s freshness. Salmon was that thing in this case. I had cooked brown rice in the fridge, kale, and very robust scallions. I decided to use the top greens of the

Mussels with Swiss Chard, Tomatoes and Sparkling Wine

I love mussels. They are a blank canvas, and can take on so many types of flavors. Sometimes I will ask my mother, who also loves mussels, “… which country would you like to go to?” It could be Asian, French, Italian, Indian – the choices are endless really. This time my assignment was to

Spicy, Sweet and Sour Eggplant

This dish takes less than 15 minutes. I made it a few days ago, because the eggplant had been laying around, calling out to be cooked instantly. You can use any type of eggplants for this dish – Globe, Japanese or the small purple ones. Sauté the eggplant in the oil of your choice – I

Spring Strata with Leeks, Asparagus, Sausage, and Cheese

When I started to plan my mother’s birthday brunch – I placed some stipulations upon myself. I didn’t want to slave in the kitchen and spend time with the guests, and the guest of honor – my mom! I wanted something that can be prepped ahead of time. And I was going to make a

Quick Braised Red Cabbage with Apple and Star Anise

The dark red, almost purple color of the red cabbage called out to me from the far end of the produce aisle at the always insanely crowded Whole Foods. I had no idea how I was going to cook it but I knew that I had to buy it. Brought it home and cut it

Back After a Hiatus

I hear that I am not the first person who has let a blog languish…that it happens more often than not. Knowing that is a consolation – kinda – but not really – I still feel bad. I have been itching to start blogging again for quite some time but was over thinking things as

Shrimp Scampi and Success in the Kitchen

If I have shrimp in the house and ask my dad, “how he would like me to make it,” – he will always say Shrimp scampi, without fail. Then he will tell me how in 1964 some famous chef taught him how to make scampi, which is by the way exactly how I make it. 

Spicy Shrimp Curry – Simple and Healthful

I have been making this curry for many years. It is so simple and satisfies each time. It is also very low in fat and healthful.  Substitute other seafood if you like. Don’t get scared with me calling it spicy – you can control the heat level of any dish. As a rule it is

Simple and Spicy Chana (chickpea) Masala

Chickpeas are a delicious and nutritious protein to add to your meals. You can use dried chickpeas which I do often, or use the ones from a can – either is fine really as long as you cook with them. Last weekend I had the yen for a traditional Indian breakfast which included these chickpeas,