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.
Cilantro Chicken Meatball Banh Mis
Garlic, ginger, and cilantro chicken meatballs for toasted banh mi, rice bowls, or teriyaki-glazed appetizers. Make one batch and keep your meals flexible.
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.
Pot Au Feu
Pot-au-feu, the quintessential French dish of gently boiled meats and vegetables, has long been a symbol of rustic elegance. But in my kitchen, tradition always leaves room for a little twist. Enter: corned beef.
Coca Cola Short Ribs
As the air turns crisp and autumn settles in, there’s nothing cozier than the aroma of something slow-cooking in a Dutch oven. For me, it’s the season of braising—when tender, fall-apart meats bathed in rich sauces take center stage, especially when served over a bed of velvety pomme purée. Is there anything more comforting? I doubt it. Over the years, I’ve picked up some invaluable techniques in culinary school that can transform your short ribs into a masterpiece.