Category Archives: DINNER

Braised Belgian Endive


  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons unsalted butter
  • 6 heads Belgian endive (about 5 oz. each), bottoms trimmed, halved lengthwise (or quartered if larger)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup low-sodium vegetable
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Spicy Braised Carrots, Fennel and Chickpeas


  • 2 tablespoons grapeseed or avocado oil
  • 1 large fennel bulb (about 1 lb.), quartered, cored, and thinly sliced (about 3 cups)
  • 3 medium carrots (about 3 oz. each), halved lengthwise and cut diagonally into 1/4-inch-thick slices (about 2 cups)
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Winter Squash Noodles With Miso-Glazed Salmon and Leeks


  • 1 large or 2 medium butternut squash with long necks (about 4 lb. total)
  • 1/2 cup mirin
  • 1/2 cup sake
  • 3 tablespoons white or yellow miso paste
  • 1 tablespoon brown sugar
  • 2 teaspoons dark
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Parmesan Crusted Sole with Lemon Beurre Blanc

Sole/flounder is a refreshing sweet and mild flavored fish which allows it to be used in a variety of ways. With its long thin flesh, sole is often stuffed or used in other extravagant plate presentations. Because this fish is … read more

Artichokes Star in Salads, Soups and Appetizers

Fresh, canned or frozen, artichokes are one of my favorite vegetables. A big fresh artichoke, steamed and served with lemon juice, stands on its own as a starter course. Far more often, I’ll just open a jar of marinated artichokes … read more

One-Pot Teriyaki Chicken and Rice