Some of you know that I have stolen my go-to pizza dough recipe from Wolfgang Puck. Here it is for your convenience.
1 pack dry yeast, with an expiration date we have not yet reached
1 tsp honey or brown sugar
1 cup warm water (about 105-115 degrees)
3 cups all purpose flour
1 tsp kosher salt
1 T olive oil
In [...]

I recently got a promotion and have been working a bit harder than the last year and a half that I enjoyed a bit of cruise control, so going to the grocery and planning meals, sadly, has been a lesser priority. I came home yesterday to a near empty refrigerator, telling myself my farm shipment [...]

For Two:
1lb bok choy/baby bok choy
1lb salmon of your choice (we used Atlantic)
2/3 C couscous
2 carrots, grated
1/2 onion, diced
soy sauce
toasted sesame oil
sake
parsley, chopped fine
Chat Masala spice mix (get it at Indian supply store)
Gomashi (toasted sesame seeds ground with salt, or just use some of each)
olive oil
salt & pepper
Preheat oven to 400. For a weekday meal, [...]

A New Year’s Day dinner recipe while we hosted Y’s brother & wife from HKG.
Pasta ingredients
semolina flour, ground finely (0 or 00 size)
wheat flour, ground finely (0 or 00 size)
2 eggs
salt
Make pasta for four - recipe (double it), cut the noodles 1/3 inch wide, lay flat to wait to be cooked at end.
Sauce ingredients
1/3 yellow [...]

This is one of those things you call “bread” instead of “cake” just to make yourself feel better about it. Feel free to fool yourself. I won’t judge you, and your true friends won’t either.
This uses fresh pumpkin, you can use canned as a substitute but please don’t tell me about it. That was me [...]

1 pack of 50 or more wonton wrappers (square)
1/3 lb ground turkey thigh meat
1/3 lb ground pork
1 green onion, sliced
4 cloves garlic, minced & mushed into a paste
1 T ginger, ground into a paste
1 carrot, grated finely
1/4 head fresh cabbage, sliced thinly, tossed in salt, let to sit for 15 min, rinsed & drained/squeezed dry
1/2 [...]

1 pack gyoza wrappers (round, about 50 per pack)
1/3 lb crab meat
1/3 lb large scallops, diced
1/3 lb deveined/peeled shrimp, chopped
2 green onions, sliced thinly
1/2 carrot, shredded finely
1/4 head napa cabbage fresh, sliced finely, salted, left aside to wilt, rinsed, and drained/squeezed dry
3-4 cloves garlic, minced and mushed into a paste
1 generous T of ginger, grated [...]

It’s one of the things that white people like…and I had a lot of fun making three kinds of dumplings over the weekend, freezing them, and having them last my boyfriend until.. yeah, lunch on Tuesday. 200 pieces. The man is a machine.
I’d recommend a finely misting spray bottle for these, folks–I converted an old [...]

At a dinner party for six, I made a few quick courses that ended up with a fabulous “bang” on an easy, warm weeknight in the backyard.
- Pluot slices with seasoned Sheep’s ricotta and Prosciutto
- Grilled pork tenderloin with “5 spices” & rum braised peaches + rainbow chard
- Dark chocolate ice cream with bergamont olive [...]

I first learned about these Tuscan-style crepes while living in Florence, studying food and wine (both formally and inevitably informally) at Apicius. I rediscovered them when a pleasant little article popped up in the NY Times recently about them.
I made a pilgimage to Rainbow to get chestnut flour and good quality pine nuts (often rancid [...]