Grilling season has begun, and this steamed broccoli brings a refreshing Asian flavor to whatever you’re cooking. It can be served hot, cold or at room temperature. In fact, it’s even better ...
Firm lentils are a beautiful thing; mushy lentils, not so much, unless you’re making soup. So, you need only boil them for 10 to 15 minutes for al dente. And after placing them in a strainer to ...
I love this recipe I adapted from Food & Wine for all the usual reasons – it’s easy, super flavorful, versatile and takes only a few ingredients.
Empty a can of coconut milk into a small ...
By David Cohen
As far as a ranking of lockdown vegetables go, beets are high on my list. They’re tasty, easy to make, versatile and, most importantly, they last for weeks in the fridge.
I’m ...
Freshly fried corn tortillas are in a category of food I call “Why don’t I make these more often?” Because that’s what I say every time I make them.
Recently I’ve layered them under some ...
If you can bake a potato, you’re halfway to making one of the best things you’ll eat this week. No joke, for the amount of effort these fried potatoes take, the results are off the ...
By David Cohen
This is the best lunch I’ve had in a while ... definitely in a category of one that I didn’t want to end. And the best part of it all, I dug all the ingredients out of my fridge, ...
