A chunky, spicy tomato sauce is the base for many different Italian dishes we cook. This is a fairly traditional Sicilian marinara sauce - there’s no butter or onions in the sauce itself and the result is a bright tomato sauce with lots of flavor.
I like to use the “no boil” lasagna noodles, but I’ve found that you can even use the normal lasagna noodles and not pre-boil them before making this lasagna. There’s enough liquid and time and heat to cook the noodles through even if you start with them dry.
This is the quickest weeknight meal I make, I just grab salmon and maybe a bed of greens and I can have dinner on the table in about 15 minutes. I’ve adapted a lot of the technique from Serious Eats.
I had leftover potatoes and parsnips from the Lamb Stew I made the other day and decided to chop them up and make a hash for breakfast today. This is a great leftover dish cause you can just use most vegetables you have lying around on the weekend, for example...
In New York, the Bodega egg sandwich is a beautiful thing to see, and it’s easy to recreate at home. I recommend using a heavy cast iron skillet and a really thin, flexible spatula.
This is a quick and simple stew that I can make on a weeknight.
The Burmese dish Dan Bauk is very similar to the Indian Biriyani. While the chicken curry and rice are normally prepared separately and baked afterwards, I wanted to try making it in the Instant Pot. It’s also normally prepared in giant buffet portions, but this is scaled down to serve...
These are mostly pantry ingredients that I throw together to make congee whenever I’m starting to feel sick.
This is a clone of a recipe I’ve enjoyed at Ruby’s Cafe in SoHo. The goal is a garlicky cream sauce that doesn’t feel too heavy.
Whenever I have leftover cooked rice I make it into a delicious congee. Congee will keep in the freezer for months, and is great when you’re sick or have an upset stomach.