Perfect Roasted Green Beans The problem with roasted green beans, whether you do them in the oven or in a hot skillet, is to get…
Baby Zucchini and Blossoms with Sofrito Every gardener loves to lament that they get overrun with zucchini and have to resort to baking too much…
Chickpea and Saffron Pilaf with Crispy Onions The secret of this pilaf is using the flavorful oil leftover from making the crispy onions to saute…
At Sitka and Spruce and Bar Sajor, Matt Dillon serves quite a few salads and small plates with a base of various ridiculously good nut…
Sichuan Spicy Cauliflower So, this happened: for reasons too tedious to explore, we ate dinner at a California Pizza Kitchen the other night. First time…
These green beans are perfect for a potluck; the beans themselves are blanched and shocked and you can then hold them cold a day in…
I demo’ed this Brussels sprout and apple hash from my cookbook on KCTS recently, and a reader pointed out that the recipe isn’t anywhere on the…
Potatoes with harissa, feta and dill This was absolutely an improvisation; I’d been traveling and had very few vegetables in the house on my return,…
Potatoes with Crispy Curry Leaves How is this for confusing? Curry powder is not made from curry leaves. Good Indian cooks tend to mix spices…
Swiss Chard with Garlic and Yogurt Meze is the Mediterranean tradition of a meal made of several small plates. My family especially loves to eat…