Orange Miso Cod and Broccoli Fritters
A quick, easy weeknight dinner, full of color and aromatic flavor.
A quick, easy weeknight dinner, full of color and aromatic flavor.
A light meal of fried whole snapper, perched atop a bed of shiitake mushrooms, local summery vegetables (several homegrown!), and rich broth flavored with saffron and ginger.
A homey pot roast with an unusual flavor base of rhubarb, ginger, honey, and beets!
The December 2010 Daring Bakers challenge was stollen, a traditional German Christmas bread. Mine contained dried cherries, pistachios, and candied ginger, and was shaped into two different varieties of wreaths.
A recap of our Thanksgiving dinner from top to tail: turkey with prosciutto-hazelnut butter and all the fixings.
Our neighbor Marcia was kind enough to gift me with some Asian pears from her tree. These unusual autumn fruits taste like pears but maintain a crunch more like an apple, and while they ripened…
The final week of the Preserve the Bounty challenge, focusing on dried foods such as corn, herbs, and zucchini. Also included is an overall list of the fruits of my labor this summer.
Garlicky baby eggplants steamed and stir-fried with intense Chinese flavors for a meal that increased my confidence in my ability to eat eggplant.
My spiced apple muffins, made with roasted Fuji applesauce and a buckwheat crumb topping, are tender, flavorful, and not too sweet.
A series of recipes experimenting with Thai-style curries, from your basic yellow chicken curry, to potato-crusted salmon with curry-carrot sauce, to cod in a lemongrass-coconut broth.
I didn't expect to enjoy this unlikely mixture of ground beef, Moroccan spices, dates, capers, and almonds, but it was the perfect balance of salty, savory, sweet, and crunchy. I paired it with couscous and…
Three variations on your basic boneless chicken stir-fry: First a chicken satay stir-fry with peanut butter and orange juice; a simple stir-fry unusually incorporating Brussels sprouts; and a spin on teriyaki using 5-spice and pomegranate…
A boneless chicken recipe pairing red wine with the traditional Chinese technique of red cooking, essentially a braise of soy, brown sugar, and 5-spice.
This recipe may be one of the only ways I enjoy eating sweet potatoes: They are tender, flavorful, and not overly sweet thanks to caramelized onion, ginger, smoked paprika, and a splash of sherry vinegar.…
I've been trying to emulate the orange chicken from Panda Express at home for quite a while, and this recipe is the first one that really gets close. Orange juice concentrate gives a big punch…
A light summer meal of boneless chicken and zucchini spears, marinated in doctored hoisin sauce and grilled.
The June 2009 Daring Cooks challenged featured potstickers or gyoza with homemade wrappers, and allowed me to work on my pleating technique.
Two recipes for boneless leg of lamb: First, grilled butterflied lamb with a hoisin glaze, served with sauteed mushrooms; then, Moroccan kebabs grilled with zucchini chunks and served over pistachio-date couscous.
Tasty tilapia from Asia to Italy: Five-spice tilapia with ponzu sauce and veggie-fied garlic noodles; and tilapia piccata over sun-dried tomato couscous.
One of my all-time favorite recipes, a simple braise of boneless pork ribs that hits all the right flavor notes: salty, sweet, savory, and spicy. And it makes fantastic leftovers too!