Adventures in cooking and baking.
The recipe for this green bean salad with tomatoes, arugula, and basil dressing takes advantage of fresh ingredients that you can find at a farmers' market or your own garden.
This salad is great for a picnic or a party and can easily be made in advance so you can enjoy spending time with your guests rather than being stuck in the kitchen
These roasted Brussels sprouts with bacon will turn anyone into a Brussels sprouts lover.
Roasting brings out the best in brussels sprouts, turning them crisp tender and lightly browned, and with a slightly sweet flavor. If you've only tried steamed or boiled brussels sprouts, give roasted brussels sprouts a try. There is no comparison.
These hot dog flower buns are a Chinese bakery favorite, both in Hong Kong and in Chinatowns across the U.S.
They are typically made with soft milkbread dough created using a tangzhong, which is a mixture of flour and milk or water that is cooked to gelatinize some of the flour to hold extra moisture. It has origins in Japan and then was popularized in Taiwan and Hong Kong in the early 2000s.
This potato, eggplant, tomato, and cheddar gratin is a wonderful summer dish and a great way to take advantage of the bounty of fresh vegetables available this time of year.
This potato and eggplant gratin is a great filling dish that you can serve as a main or side dish. The combination of the potatoes and fresh veggies is totally tasty and also makes great leftovers.
This roasted Chinese Eggplant recipe will transform a simple eggplant into a totally flavorful dish.
Roasting any vegetable totally brings out and intensifies the flavor. This is especially true for eggplant (or aubergine), which can be pretty bland otherwise. This method will produce a tasty side dish that isn't mushy or bland.
Airy Focaccia with Pecorino Romano and Herbs - perfect as a side with dinner, for dipping in oil and balsamic vinegar with cocktails, or for slicing through the middle for sandwiches.
This focaccia is made with a high hydration dough. It takes two days to make, but most of that time is hands off. The dough is easy to work with and is just the right amount for filling a half sheet pan.
Made with sweet fresh corn and roasted sweet peppers, this may be the ultimate summer salad. It's great as a side dish, or when you want something easy and light yet filling, a summer main dish.
This salad recipe includes a vinaigrette of garlic and shallot, citrus, honey, toasted cumin, and extra virgin olive oil. You can toss everything together or serve it in parts, letting your guests make up their own salad with their favorite additions.
