Rice Pilaf with Toasted Orzo
This pilaf takes ordinary converted rice and boosts it with a bit of toasted orzo. The little pasta grains impart texture, nuttiness and a lovely color to the dish – you get depth of flavor with really no additional work.
Grilled Ginger Lemon Chicken
This ginger lemon marinade is a revelation – bright, spicy, sweet and savory all at once, it immediately became my new favorite way to treat chicken.
Herbed Pilaf
This simple rice pilaf is a celebration of the goodness of fresh herbs – if you are not inclined to grow your own, pick up the prettiest, leafiest bunches from the store or farmer’s market and go to town.
Asparagus with Gremolata
The quest for the fall back side has one more contender in the running – this simple preparation of asparagus with a delicious italian condiment of the brightest flavor and texture is an absolute gem.
Lemon Chicken Shish Kebab
I really love making shish kebab – it’s always praised effusively when made for friends and that pay off comes with very little work. Buy a bunch of veggies and a little meat, let them hang in some herbs and spices, thread on skewers, grill or broil and call it a day.
Watermelon Sorbet
This sorbet is an absolute delight that celebrates the joy of the season – fresh watermelon. The sticky pulp is heightened by zesty limes, with just a bit of grenadine and cherry to enhance its bright pink color.
Albondigas (Spanish Meatballs)
Albondigas are often found as part of tapas, a collection of small plates of both hot and cold nibbles hailing from Spain. You’ll probably want to get a good-quality, crusty loaf of bread to use to sop up this absolutely delicious sauce.
Spicy Mac with Chorizo and Jack
So, my friends, it seems that the macaroni and cheese adventure continues with this spicy, south of the border version. Clever name aside (come on, you love that I rhymed mac with jack), this is full of piquant flavors and lovely texture that will become a welcomed departure from the usually cheddar pasta conglomeration.
Berry Lemonade Sorbet
I make this treat in an ice cream maker so as to give it lightness and creaminess, but if you’d like to enjoy it in a little more icy format (or if you don’t have an ice cream maker), you can absolutely make it as a granita.
Easy Western Scramble
In an effort to recreate some atavistic memory of my childhood, I set upon a method of recreating this Western blend for a breakfast of my past. Served atop delicately scrambled eggs and sharp cheddar cheese, it may not be the low-brow brunch of my yester-years, but it still manages to make me smile.
Açai Blueberry Frozen Yogurt
I love this recipe because it’s such a short list of ingredients that begets something so wholesome and lovely – not to mention that you could absolutely, positively never get this in the store.
Har Gow (Steamed Shrimp Dumplings with Bamboo Shoots)
I came across this recipe the other day in finding a cheaper way to nosh on the addictive Crystal Shrimp Dumplings from China Fun here in the city – the darn things are so delicious that when I eat them piping hot, the filling all falls out for lack of letting them sit and chill. Waiting is overrated.
Truffled Potato Soup with Chives
I love this soup because it’s the proverbial king of the paradox – earthy potatoes are simmered with a homey stock, but then whipped to a smooth majesty of a soup. The top is kissed with truffle oil, with the earthiness of the truffle essence delivered via the clarity of the oil. It’s all glorious, grand and a reminder that we shouldn’t waste a single second dining on anything less than awesome.
Loaded Baked Potato Soup
The soup gets its name from the fact that once it’s finished, you get to embellish it just as you would a baked potato. Bacon or ham, cheeses of all kinds, scallions and chives, even a dollop of sour cream – all make delicious toppings. Choose what suits you and tuck in to a hearty bowl of deliciousity. Yup, deliciousity.
Pan-Fried Pork and Chive Dumplings (Jiao Zi)
The best part of this recipe, and all homemade dumplings, is that the quality is much higher than what you’ll find at restaurants and dumpling joints. You control exactly what is added to the little delicacies, and you still end up keeping the price down. Fresh ingredients at a low price is a hard thing to come by these days, so definitely celebrate a little when you tuck into a plate of these bad boys.