It’s simple — sheet-pan roasted veggies topped with lentils on a bed of non-fat greek yogurt for extra richness.
Read MoreSearching around the web, I found that Pork katsuretsu or cutlet) was invented in Japan in 1899 at a Tokyo restaurant called Rengatei.
Read MoreIt's finally cold here. The temperature fluctuates a lot and as we move into March we've had some of the coldest days yet. Laughably, cold here is only like 55 degrees but I want to get some more soups in the rotation before the temperature stays high.
Read MoreJanuary is a time of year when many skip alcohol or try to meet new exercise goals. It seems like a good time to incorporate some healthier recipes into the mix.
Read MoreThis ramen is almost (but not quite) on the same level as some of my favorites like Ippudo in New York and Ginza Izakaya in Atlanta.
Read MoreUsually, we go out for New Year’s Eve and rely on the wonderful hospitality of our favorite restaurants, however, we’re currently located on a barrier island with a limited amount of restaurants.
Read MoreSince the best way to travel right now is by daydreaming, we are attempting to capture and experience other cultures as much as possible through food; curry is always at top of the list.
Read MoreWe made this soup as an antidote to the upcoming election and the tea-based broth is soothing and therapeutic.
Read MoreWe made this for Lee to have some kind of hot dog situation going on while watching the last play-off game of the baseball season this year.
Read MoreApparently, we like eating chicken these days. I think we’re on a chicken kick because we really like the baking dish method.
Read MoreThis one is dedicated to my mom and all the salads we ate when I was growing up.
Read MoreThe farmer’s market here has a large variety of stone fruits right now and Lee found Sweet Italian plums, a European type of prune plum.
Read MoreWe’ve had this on our list of soups to make for a while. This past Sunday, The New York Times featured this recipe in their “At Home” section, but their version calls for a slow cooker.
Read MoreWe’ve made his recipe a few times and a lot of the aspects of the creole seasoning used for the shrimp are inspired by those ingredients, The rest of this recipe is still heavily carried by the ingredients in a classic seafood risotto.
Read MoreThe aromatic base is onion, garlic, celery, and carrot with the roasted cauliflower added for flavor and texture. To keep it light, I’ve skipped the heavy cream, and the lemon juice is the final touch, adding brightness and balance.
Read MoreOkay, so Lee makes killer black beans. Mine have always been consistently bland until I learned his methods.
Read MoreIs jerk a flavor, a way of cooking, or is it a specific group of ingredients?
Read MoreThe best kimchi rice I’ve ever had was a fixture on the menu at a beloved Japanese restaurant in Atlanta that has since closed. It consisted of sliced pork belly, kimchi fried rice, and the most perfect sunny-side-up egg.
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