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.
Indian-Spiced Advocaat
Advocaat, a velvety smooth liqueur hailing from the Netherlands, is a treat steeped in tradition. Made with a luxurious blend of egg yolks, sugar, and brandy, this golden concoction is often enjoyed neat, in cocktails, or as a festive dessert topping. Its creamy texture and rich, custard-like flavor evoke feelings of indulgence and comfort, making it a holiday staple in many European households. But what if this classic could take on a new life, enhanced with the bold, aromatic spices of Indian cuisine?