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Chicken Pad Thai for the Soul

Have you ever had a dish that just sounds good, and so you go through a streak where you eat it all the time? Pad Thai has been that dish for me lately. I’ve been making it once a week for the past month. It has just been hitting the spot! If you’re not already […]

Living in the United States, it can be easy to forget what seasonality is. Fresh tomatoes in the middle of winter? Of course! What isn’t easy to forget however, is how much better things taste when they are eaten during their season. They are bursting with flavor. It used to be that we didn’t have […]

What does pasta salad have to do with Halloween you might ask? Well, not much usually, but this year it was the dish I took to Mr. Fuji’s family Halloween party. I tried to think of a clever name, since the pasta does look a bit like brains, but by the time the salad was […]

In her newest book, Weelicious Lunches, Catherine McCord covers just about every possible hurdle you might face in packing a lunch for your kids to take to school. Not only does she go over her “principles of the perfect lunch,” but she addresses how to stock your pantry to be better prepared to pack those […]

Mother Nature is flat out fickle here in Utah. When we arrived the weather wasn’t much different than the weather we left behind in southern California—warm and sunny—still summer weather.

Hatch chile season (August through September) makes me ridiculously happy, and the Hatch chile recipe that I’m sharing with you today just makes me plain giddy. (If you’re looking for Hatch chiles, Frieda’s sells them at Ralph’s grocery stores.) I am a total chile head, and Hatch chiles are one of my all-time favorites because […]

Half way through completing my undergrad degree in French and French literature, I spent a semester studying in Paris. I went to class in a fantastically old building in Le Marais, a historic district of Paris. Between the closest metro station to school and the school building there was an amazing tiny little takeout restaurant that […]

Pastel de Choclo, directly translated means “corn pie,” but is more of a layered corn and beef casserole than a pie in the traditional American sense. Pastel de Choclo was the final piece of the Chilean meal that I cooked with Ms. M. Chilean cuisine is a product of the commingling of the native Indian […]

I’ve talked about yoshoku (a dish that is a Japanese take on a Western dish) before, and the Japanese gratin is a great example of this. Gratin originated in French cuisine and is any dish that is topped with cheese or breadcrumbs, mixed with bits of butter, then heated in an oven or under the […]

Buta no kakuni, Japanese braised pork belly, is one of those dishes that makes my mouth water just thinking about it. Tender, juicy chunks of pork belly that have been braised until tender and glazed in a braising liquid made from dashi (Japanese sea stock), mirin, sugar, and soy sauce.

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