When I was the chef of Tribute, in Farmington Hills, Michigan, I was always hungry by the time my restaurant closed. (Little known fact: chefs never have time to eat!) So I’d usually stop by a local Chinese place on the way home, which is where I discovered this delicious dish. The chef there introduced me to cooking with zarsai, which are salty and pungent Chinese pickles, usually radishes or a kind of bok choy. Eaten on their own, they make you thirst for a beer, but cooked, they mellow and add great flavor to a dish. I love serving these noodles in a clay pot, or donabe. It gives it a warm and comforting touch, especially in wintertime.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.