Kimchi Carbonara Linguine

Pasta carbonara, a bacon-rich Italian favorite, gets a cross-cultural makeover with kimchi, Korea’s national dish.

Linguine Kimchi Carbonara — Kimchi Carbonara Linguine

WE RECENTLY CAME ACROSS A RECIPE for a kimchi carbonara. It sounded like a terrific mashup of one of our favorite Italian dishes and the delicious tangy funk of kimchi, the Korean national dish made with vegetables—often Napa cabbage—fermented for months with various spices. Looking for other recipes for variations to riff on, we came across our own recipe. Continue reading “Kimchi Carbonara Linguine” →

White Bean Soup with Chicken, Fennel and Mustard Greens

White Bean Soup with Chicken, Fennel and Mustard Green is comforting, healthy, lively and weeknight quick. Recipe below.

I LOVE WET FOOD. SAUCY PASTAS, GORGEOUS STEWS, BRAISES… If it’s very liquid, I’m already inclined to love it. I’m also puzzled by criticisms of wet food. Years ago, I remember reading a restaurant review that chided the chef for serving an entree that was swimming in a sauce, rather than lightly coated with it. I was at once hurt and indignant. You mean liking a lot of sauce is…. wrong? So as you can guess, I absolutely adore soups. Continue reading “White Bean Soup with Chicken, Fennel and Mustard Greens” →

Hello, healthyish! Zucchini Banana Bread with Chocolate Chips

Fresh zucchini brings impressive health benefits to this decadently satisfying bread. Recipe below.

I’M NOT GOING TO GO INTO HOW WE HAPPENED TO COME INTO POSSESSION OF A GIGANTIC ZUCCHINI. A big, fat, smug zucchini the size of a healthy, lively newborn. (A healthy, lively newborn happened to be on hand for comparison.) I just want to say that, when you and your friends are planning your personal gardens next spring, you should collectively agree that only one of you—just one—should be the designated zucchini grower. That will still mean dozens of zucchinis in your culinary future, but at least you won’t end up with more zucchinis than all of you, along with everyone else in your neighborhood, could possibly consume. One delicious way to consume at least some of the zucchini overload is this Zucchini Banana Bread with Chocolate Chips. Continue reading “Hello, healthyish! Zucchini Banana Bread with Chocolate Chips” →

Yummy, healthy Oat Fruit Bars

Healthy oats and a mix of fresh fruits make a delicious breakfast treat or snack. Recipe below.

Oat Fruit Bars with Peaches and Strawberries

OAT FRUIT BARS ARE SWEET, SURPRISINGLY HEALTHY breakfast treats or snacks. Made with an oat crust and your favorite mix of fresh fruits, this easy recipe takes advantage of the beautiful fruits that are so readily available at this time of year. Continue reading “Yummy, healthy Oat Fruit Bars” →

French-inspired Chicken and Wine

CHICKEN AND WINE IS THE FIRST THING I COOKED FOR MARION. I cooked it on our second date. She had cooked dinner for me on our first date. I’ve read somewhere that cooking for a date is a big deal step that should be saved until you’ve been dating a while, and it’s really easy to scare someone off. I guess Marion and I aren’t that easily spooked. Continue reading “French-inspired Chicken and Wine” →

Spicy Chicken Salad with Giardiniera

Hot giardiniera gives this summery Spicy Chicken Salad a little heat and big flavor. It’s great on sandwiches or on its own.

Spicy Chicken Salad with Hot Giardiniera

WHEN SUMMER TURNS UP THE HEAT, most of us try to turn down the time we spend cooking in a hot kitchen. With store bought rotisserie chicken and a handful of other store bought ingredients, you can make Spicy Chicken Salad with Giardiniera without turning on the stove. And like summer, it packs a little heat, but in a delicious way. Continue reading “Spicy Chicken Salad with Giardiniera” →

Pan-Asian Noodles with Ground Chicken

A mix of globetrotting Asian ingredients creates a delicious, weeknight-simple meal. Recipe below.

PAN-ASIAN IS KIND OF A CATCH-ALL COOKING TERM. Chefs sometimes use it to refer to an intentional mixing of cuisines and cultures to create something new. But many Asian ingredients are in fact pan-Asian, maybe originating in one country, but crossing borders to be used in kitchens throughout Asia. Pan-Asian Noodles with Ground Chicken falls in the latter camp, using ingredients from China, India, East Asia and Southeast Asia to create a dish that is not distinctly any one cuisine, but is distinctly delicious. Continue reading “Pan-Asian Noodles with Ground Chicken” →

Sweet, spicy summer treat: Peach Habanero Tarragon Butter

LOOKING FOR WAYS TO MAKE THE MOST OF BOUNTIFUL SUMMER PEACHES? Peach Habanero Tarragon Butter is a sweet, spicy treat, perfect for spreading on toasts with goat cheese, as shown above, livening up a peanut butter sandwich, spooning onto ice cream, stirring into yogurt and more. Continue reading “Sweet, spicy summer treat: Peach Habanero Tarragon Butter” →

Simple Japanese finger food: Blistered Shishito Peppers

FOUR-INGREDIENT BLISTERED SHISHITO PEPPERS, simply fried (or grilled), are popular appetizers in Japanese izakaya, casual after-work bars that also feature small plates menus. The slender, pleated green peppers have a delicate peppery flavor. Mostly mild, one in ten randomly packs a tiny bit of heat. Continue reading “Simple Japanese finger food: Blistered Shishito Peppers” →

Sweet summer fruits, deliciously, safely cooked

Six delicious baked fruit desserts to keep us happy and safe from cyclospora.

DELICIOUS SUMMER FRUIT IS IN FULL SWING RIGHT NOW. Unfortunately, so is a health alert advising us to cook our fruit as a safety precaution. Cyclospora, the dastardly parasite wreaking digestive havoc across the country, is most effectively killed by cooking fruits and veggies to 158ºF. Well, these desserts bake at 350ºF or higher for long enough to hit that internal temp. Done. Continue reading “Sweet summer fruits, deliciously, safely cooked” →