For a Chinese person, I don’t eat a lot of rice. When it comes to carbohydrates, bread, pasta and potatoes rule my world. And when I do cook rice, I often stray from the plain white variety, opting instead for Arborio (to make creamy risottos), brown (which has a subtle nutty flavor and slight chew that I prefer) and, most recently, forbidden. Yes, such a kind exists!…
Roasted Vegetable and Wheat Berry Salad
It’s easy to fall into a cooking rut, especially when you’re short on time or have no energy. One way I like to keep my meals fresh is by experimenting with new ingredients, like coconut oil or chia seeds. It’s a good way to discover and try new recipes (whatever will I do with …?), experience new flavors, and expand your culinary repertoire….
Sesame-Spiced Turkey Meatballs with Chickpea Salad
There are days when I want to spend hours in the kitchen, recreating complicated, multi-step recipes. And then there are days, like this past Sunday, when I don’t want to cook but feel obligated to put food on the table. (After a delicious dinner at Pizzeria Delfina the night before, it was definitely an eat-in kind of evening.)…
Farmers’ Market Potato Salad
This is not your average potato salad – in fact, it’s a cut above most mayonnaise-based versions, which are often gluey and bland. It’s light and tangy and can be eaten warm, cold or at room temperature, making it an ideal side to bring to a barbecue or potluck. And unlike it’s monochromatic cousin, this potato salad is a kaleidoscope of colors, thanks to the addition of lightly sautéed zucchini and red onion, and halved mini tomatoes….
Asian Baked Tofu
It’s officially spring, which means warmer weather, longer days and … salad. This time of year, I can eat salad for lunch and dinner – day after day after day. It never gets old, especially when there are so many different fruits and vegetables that are ripe and ready to be eaten. I’ll throw just about anything on a bed of leafy greens – from roasted vegetables, nuts and cheese to whatever leftovers are in the fridge. Cold pasta, baked chicken and pizza “croutons” have all made appearances in my salads….
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