Category Archives: Entree
Penne in Vodka Sauce
According to Wikipedia, the exact origin of vodka sauce is still under debate. Some say it is a true Italian dish, while others believe it is an American invention from the 1970’s, while others still are convinced a vodka company
Penne in Vodka Sauce
According to Wikipedia, the exact origin of vodka sauce is still under debate. Some say it is a true Italian dish, while others believe it is an American invention from the 1970’s, while others still are convinced a vodka company
Kale Ribbon Salad
A while ago I made a Brussels Sprout Slaw that went over pretty well with friends, family, and fans. And just to show you how easy it is to tweak recipes, this kale salad is pretty much a cousin to
Kale Ribbon Salad
A while ago I made a Brussels Sprout Slaw that went over pretty well with friends, family, and fans. And just to show you how easy it is to tweak recipes, this kale salad is pretty much a cousin to
Spaghetti in Bacon Jalapeño Marinara
One of my favorite restaurants in my little hometown of San Francisco is Starbelly. It is a lively and casual place, with a well-edited menu and interior atmosphere to match. They are known for the delicious pizzas that come out
Spaghetti in Bacon Jalapeño Marinara
One of my favorite restaurants in my little hometown of San Francisco is Starbelly. It is a lively and casual place, with a well-edited menu and interior atmosphere to match. They are known for the delicious pizzas that come out
Macaroni and Cheese with Bacon and Blue Cheese
Mac and cheese, an American classic that even though having been re-invented many times over by pretty much every professional chef and home cook out there, somehow retains its iconic comfort food status. The great thing (and what I think
Macaroni and Cheese with Bacon and Blue Cheese
Mac and cheese, an American classic that even though having been re-invented many times over by pretty much every professional chef and home cook out there, somehow retains its iconic comfort food status. The great thing (and what I think
Linguine Pasta with Butter and Arugula
This pasta is a great and simple one to prepare since it does not require a cooked sauce. The linguine is dressed with butter, parmesan cheese, lemon, olive oil, and comes together with heat from the warm pasta. Add in
Linguine Pasta with Butter and Arugula
This pasta is a great and simple one to prepare since it does not require a cooked sauce. The linguine is dressed with butter, parmesan cheese, lemon, olive oil, and comes together with heat from the warm pasta. Add in
Vegetable Japchae aka Korean Sweet Potato Noodles
One of the more popular of Korean foods, Japchae (commonly pronounced: jap-chay, job-chay, or chap-chay) is a sweet potato noodle dish traditionally made with stir-fried vegetables, beef, and topped with sesame seeds. Like most Asian foods, the idea of cooking
Vegetable Japchae aka Korean Sweet Potato Noodles
One of the more popular of Korean foods, Japchae (commonly pronounced: jap-chay, job-chay, or chap-chay) is a sweet potato noodle dish traditionally made with stir-fried vegetables, beef, and topped with sesame seeds. Like most Asian foods, the idea of cooking
Risotto Ai Funghi Porcini aka Porcini Mushroom Risotto
My friends Neal and Roberto came over from Rome for a visit and I was lucky enough to spend some quality time with them in the kitchen. We got together and spent an evening catching up and come dinnertime, Roberto
Risotto Ai Funghi Porcini aka Porcini Mushroom Risotto
My friends Neal and Roberto came over from Rome for a visit and I was lucky enough to spend some quality time with them in the kitchen. We got together and spent an evening catching up and come dinnertime, Roberto
Orecchiette Pasta in Creamy Mushroom Sauce
From Italian, orecchiette translates to “little ear,” which is an appropriate name since this small, round pasta cooks up into little pockets (or ears!) that are perfect for holding onto cream sauces. Most times, a pasta sauce can be prepared
Orecchiette Pasta in Creamy Mushroom Sauce
From Italian, orecchiette translates to “little ear,” which is an appropriate name since this small, round pasta cooks up into little pockets (or ears!) that are perfect for holding onto cream sauces. Most times, a pasta sauce can be prepared
Sriracha BBQ Pork Ribs
Slow-cooking a rack of ribs smothered in sauce is a perfect introduction to grilling; consistently basting the meat as it cooks keeps it moist and flavorful, which means that even it happens to over-cook, no-one will be the wiser. This
Sriracha BBQ Pork Ribs
Slow-cooking a rack of ribs smothered in sauce is a perfect introduction to grilling; consistently basting the meat as it cooks keeps it moist and flavorful, which means that even it happens to over-cook, no-one will be the wiser. This
Dry Rubbed BBQ Pork Ribs
When it comes to grilling a rack of ribs, there are primarily two routes to take: wet or dry. Most times it is easier to take the wet route, since basting meat with a sauce usually allows more room for
Dry Rubbed BBQ Pork Ribs
When it comes to grilling a rack of ribs, there are primarily two routes to take: wet or dry. Most times it is easier to take the wet route, since basting meat with a sauce usually allows more room for
Braised Pork Spare Ribs with Root Vegetables
Whenever I go to the market for ribs, I like to get the whole portion in its entirety. It does require some extra work to clean and trim, but pays off in the end since it is more cost effective
Braised Pork Spare Ribs with Root Vegetables
Whenever I go to the market for ribs, I like to get the whole portion in its entirety. It does require some extra work to clean and trim, but pays off in the end since it is more cost effective
Roasted Pork Loin Stuffed With Shiitake Mushrooms and Sage
For me, pork and mushroom is such a good combination. Add to that sage and the comforting pairing becomes an earthy trifecta. I like to use shiitake mushrooms because they have such a distinctive taste that is enhanced by the
Roasted Pork Loin Stuffed With Shiitake Mushrooms and Sage
For me, pork and mushroom is such a good combination. Add to that sage and the comforting pairing becomes an earthy trifecta. I like to use shiitake mushrooms because they have such a distinctive taste that is enhanced by the
Chicken and Potato Flautas
It is true what so many people say about food: it really does bring us together. What I love most is the sharing aspect of this social exercise. Most times, it’s me who is at the stove’s helm, but every
Chicken and Potato Flautas
It is true what so many people say about food: it really does bring us together. What I love most is the sharing aspect of this social exercise. Most times, it’s me who is at the stove’s helm, but every
Simple Pork Chop
There is no reason why we can’t enjoy a good meal, even when short on time. By using a thinner cut of meat, this pork chop cooks up really fast. And while the pork rests, a simple pan sauce whips
Simple Pork Chop
There is no reason why we can’t enjoy a good meal, even when short on time. By using a thinner cut of meat, this pork chop cooks up really fast. And while the pork rests, a simple pan sauce whips
Fettuccine with Oyster Mushrooms and Sage
They may look alien, bizarre, and out of this world, but oyster mushrooms are quite the treat. With a tender bite and a silky texture, this elegant fungus more than lives up to its aphrodisiac namesake. Pairing with fresh sage
Fettuccine with Oyster Mushrooms and Sage
They may look alien, bizarre, and out of this world, but oyster mushrooms are quite the treat. With a tender bite and a silky texture, this elegant fungus more than lives up to its aphrodisiac namesake. Pairing with fresh sage
Chop Salad
They say cooking is a creative sport, and I couldn’t agree more, especially when it comes to salads. More specifically, the Chop Salad. This salad is exactly as its name implies: it’s chopped! For me, and probably you too, making
Chop Salad
They say cooking is a creative sport, and I couldn’t agree more, especially when it comes to salads. More specifically, the Chop Salad. This salad is exactly as its name implies: it’s chopped! For me, and probably you too, making
Root Beer Braised Pork Shoulder Roast
One of my favorite cuts of pork is the shoulder. The shoulder is divided into two parts: Shoulder Butt (the upper portion), and Picnic Shoulder (the lower portion). Most markets will tell you which part you are getting, but some
Root Beer Braised Pork Shoulder Roast
One of my favorite cuts of pork is the shoulder. The shoulder is divided into two parts: Shoulder Butt (the upper portion), and Picnic Shoulder (the lower portion). Most markets will tell you which part you are getting, but some
Penne Pasta in Ricotta Cheese Sauce with Spinach and Peas
I once had a great conversation with a personal trainer/diet nutritionist (who at the time was working on public school food reform), and I remember at one point we were on the subject of cheeses, and he told me that
Penne Pasta in Ricotta Cheese Sauce with Spinach and Peas
I once had a great conversation with a personal trainer/diet nutritionist (who at the time was working on public school food reform), and I remember at one point we were on the subject of cheeses, and he told me that
Shaved Asparagus and Carrot Salad with Shrimp
An inventive way to make a salad is to not use any leafy greens at all. By shaving down asparagus and carrots, it makes these otherwise hard vegetables quite enjoyable to eat in their raw form. Coupled with blanched shrimp
Shaved Asparagus and Carrot Salad with Shrimp
An inventive way to make a salad is to not use any leafy greens at all. By shaving down asparagus and carrots, it makes these otherwise hard vegetables quite enjoyable to eat in their raw form. Coupled with blanched shrimp
Skillet Braised Chicken with Mushroom Sauce
Skillet braising is a great method that allows you to quickly cook chicken with oven-roasted goodness, but without the long wait. By starting the chicken off in a skillet (versus roasting whole) and finishing in the oven, you end up
Skillet Braised Chicken with Mushroom Sauce
Skillet braising is a great method that allows you to quickly cook chicken with oven-roasted goodness, but without the long wait. By starting the chicken off in a skillet (versus roasting whole) and finishing in the oven, you end up
Caramelized Onion and Mushroom Pizza with Truffle Oil and Egg
A while back I mentioned how I actually prefer a tomato-sauce-less pizza, because sometimes the tang of the sauce can be too strong, or other times there is so much that it drowns the whole pie. So most times I
Caramelized Onion and Mushroom Pizza with Truffle Oil and Egg
A while back I mentioned how I actually prefer a tomato-sauce-less pizza, because sometimes the tang of the sauce can be too strong, or other times there is so much that it drowns the whole pie. So most times I
Rice Stir Fry (A Healthy Alternative to Fried Rice)
Growing up in a Chinese family meant one thing at dinner: RICE! Every nightly meal was accompanied by a bowl (or two!) of this freshly cooked, steamy, staple grain. And as the week progressed, my mother would collect any leftover
Rice Stir Fry (A Healthy Alternative to Fried Rice)
Growing up in a Chinese family meant one thing at dinner: RICE! Every nightly meal was accompanied by a bowl (or two!) of this freshly cooked, steamy, staple grain. And as the week progressed, my mother would collect any leftover
Pasta All’Arrabiata aka Angry Pasta
So, my good friend Neal has been living in Rome for the last year and (thanks to the marvelous wonder that is modern technology) we are able to chat frequently. I love hearing about his adventures in the land of
Pasta All’Arrabiata aka Angry Pasta
So, my good friend Neal has been living in Rome for the last year and (thanks to the marvelous wonder that is modern technology) we are able to chat frequently. I love hearing about his adventures in the land of
Panko Chicken Paillard
I love making things that allow me to get physical. In this case, wielding a meat mallet! A paillard (pronounced: pey-yahr) is a French technique, and is essentially a piece of meat (traditionally chicken or veal) that has been pounded
Panko Chicken Paillard
I love making things that allow me to get physical. In this case, wielding a meat mallet! A paillard (pronounced: pey-yahr) is a French technique, and is essentially a piece of meat (traditionally chicken or veal) that has been pounded
I'm Not A Cook 