Mille Feuille Nabe
If you’ve been scrolling through your “For You” page lately, chances are you’ve come across the beautifully layered Mille Feuille Nabe. This viral Japanese hot pot dish is more than just eye candy—it’s an incredibly easy, comforting, and healthy weeknight dinner that comes together in less than 30 minutes. Pro-tip: If you have a hot plate, set the nabe on it to keep a steady simmer going throughout dinner.
Sunday Gravy
While I may not have grown up with a nonna stirring sauce on the stove, I believe there’s something deeply communal and comforting about this kind of meal. In many ways, I think we've lost touch with this tradition in the United States: the idea of cooking slowly, intentionally, and together. For me, there’s nothing more beautiful than a dish crafted from whatever’s in the deep freeze, tucked in the fridge, or recommended by the local butcher that week.
Pork Bone and Daikon Soup
Pork bone and daikon soup is one of the simplest yet most fulfilling Chinese soups in my repertoire. It’s a dish rooted in tradition, where comfort meets nourishment. The recipe begins by simmering pork rib bones in a hearty, flavorful bone broth until they become fall-apart tender. Then, the ribs are joined by chunks of daikon and carrots, creating a harmonious blend of savory and subtly sweet flavors.
Honeynut Squash Carbonara
I love using the sweet roasted flesh of honeynut squash with egg yolks, from Pete and Gerry’s eggs, for a luxurious, emulsified pasta sauce, butternut will work beautifully. The natural sweetness and richness from roasted squash help prevent carbonara from drying out, ensuring every strand of pasta is thoroughly coated in a creamy, flavorful sauce.
Gong Bao Chicken
This beloved Chinese dish, especially popular in the Hunan province, owes its distinctive heat and sourness to a fermented pickled chili relish called du jiao. My recipe is adapted from Fuchsia Dunlop’s acclaimed book, Revolutionary Chinese Cookbook: Recipes from Hunan Province.