Recipes & Menus

Deep-fried tofu gets braised with shiitake mushrooms in soy sauce and Chinese wine for this easy dish.

The combination of tender chicken and sweet chestnuts makes for classic Chinese comfort food.

The best cranberry-orange relish recipe is a simple chopped mix of fresh cranberries, orange, sugar, and a touch of cinnamon.

Think of this as something like savory s'mores.

Deep-frying a turkey is easier than you might think, plus it frees up oven space for the rest of your Thanksgiving feast.

A little yogurt makes a flaky piecrust extra tender and the butter taste extra good!

For many years this was my classic rich butter glaze for chocolate tortes.

Rumtopf is a traditional German tipple that you build over the course of the entire harvest season.

Pistachios are my favorite; I can very easily work my way through a whole bag, leaving a trail of broken shells as evidence, so naturally this is a cake that I make quite often.

When I was growing up in Louisiana, fall meant pecans littering the ground from the stately trees in our suburban neighborhood. On walks home from the bus stop, we would dip into various neighbors’ backyards and gather as many pecans as would fit in our pockets and backpacks. My favorite thing to do once all the nuts had been shelled (by hand!) was to make pecan pie. This recipe uses cane syrup, which adds a more complex sweetness than corn syrup. Plus, by toasting the pecans, you bring out the .…

Though perilla look like large mint leaves, they are tender and mild, with notes of sesame. I love using them for salads and in this focaccia.

Braise smoked collard greens with onions, then toss them with a bright pepper vinegar for dish that's smoky, sweet, and savory.

This take on a very popular Thai bar snack—freshly fried cashews tossed with salt, chiles, scallions, and fragrant lime zest—is simple but so good with an ice-cold beer.

Onions are the star of the show: sweet and lightly scented, in pride of place on a layer of light, puffy pastry and delicious crumbled blue cheese.

I prepare Nutterbuddies—small crispy peanut-butter-and-chocolate squares—as a confection for many of the restaurants I’ve worked for, in Seattle and Chicago, and they’ve garnered quite a cult following.