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Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
The first thing you should make with sweet summer corn.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
A buttery white wine glaze makes these an ideal holiday side, but leftovers are just as good on a cheeseboard or sandwich.
SEO Dek: Seared and simmered in white wine and chicken broth, these buttery caramelized shallots are an ideal holiday side dish. Stack the leftovers on a sandwich.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
This classic Japanese comfort food is a combination of chicken and egg (oyako means “parent and child”) simmered in sweet-savory broth and served over rice.
Use the dregs of that jar of marinara in your fridge to cook rice and shrimp in this one-skillet weeknight dinner.