Carla Hall’s Spicy Carrot and Ginger Soup
This recipe demonstrates “Top Chef” contestant (and fan favorite!) Carla Hall’s deft touch with nourishing ingredients. It’s also the type of healthy everyday food she favors that leaves room for some well-chosen indulgences. She uses herbal tea bags as bouquet garni to infuse the soup with flavor and silken tofu instead of heavy cream to…
Continue reading » »Fish “Burgers” with Minted Napa Cabbage Slaw
This recipe, adapted from Jill Silverman Hough‘s book 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love (Wiley), is simple way to showcase halibut, which is in season in spring. Wild-caught Alaskan halibut is the most sustainable choice. “Napa cabbate has a juiciness, a refreshing crunch that regular cabbage doesn’t–which helps the slaw…
Continue reading » »Dayna’s Matzo Ball Soup
Dayna Macy, author of “Ravenous,” shares a matzo ball soup recipe fit for a feast–or for a comforting meal any night.
Continue reading » »Roasted Asparagus with Miso, Honey and Lime Zest
A bright and zingy (and super easy) way with asparagus that pairs wonderfully with Asian dishes.
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Red Lentil Dal with Caramelized Onions, Carrots and Peas
Redolent with spices and bursting with flavor, this Indian-cuisine staple is a comforting dish at the end of a long day.
Continue reading » »Wild Mushrooms Roasted in Parchment
In her new book, “Tender,” Seattle Chef Tamara Murphy shares a super-simple way to roast wild mushrooms.
Continue reading » »Caramelized Sunchokes with Meyer Lemon Zest and Parsley
Sauteing sunchokes in a little olive oil, butter and sugar transforms a homely tuber into a beautiful side dish.
Continue reading » »Alberto’s Grilled Marinated Asparagus
Use this asparagus–simple and addictive–as part of an antipasto dish, tossed with pasta, or simply snacking on out of hand.
Continue reading » »Braised and Seared Fennel Wedges
These are the ultimate cross-over food. Served warm, they’d be be lovely on a cold night with Simplest Roast Chicken or Spiced Pork Roast. Served cool, they’re terrific finger food for a picnic. This recipe is based on one from the Gotham Cookbook, by Alfred Portale. I’ve always loved how the braising in this dish makes the fennel silky and tender, while the finishing sear gives it savory caramelization; a luscious juxtaposition.
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