The deep purple hue and nutty texture of black rice (Lotus Foods' Forbidden Rice) make it one of...
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Beet Salad with Blue Cheese and Candied Walnuts
The key to enjoying beets is to get them cooked (roasted or sous vide are my two favorite methods)...
Roasted Beet Salad with Honey Bourbon Dressing
The key to enjoying beets, rather than letting them roll around in your refrigerator drawer, is to...
Stir-Fried Cabbage with Fish Sauce
The only green vegetable I had on hand last night was half of a once beautiful cabbage from Chance...
Sesame Spinach
I love the sesame spinach served at some Japanese restaurants. Here's a homemade version that...
Make-Ahead Mashed Potatoes
Oven space is always at a premium when you're cooking a holiday meal, especially Thanksgiving, so...
Wild Rice Salad with Kale and Cranberries
Make yourself this sweet and savory rice salad for dinner tonight and you'll get a bonus—delicious...
Nepenthe’s Bean Salad with Fresh Herbs and Vinaigrette
"Taste your ingredients" is something I always say when I'm teaching a class, and it is especially...
Celery Root Mashed Potatoes
What's even better than mashed potatoes? Celery root mashed potatoes! When I first tasted Chef...
Winter Greens Curry
What a way to perk up a dinner of roast chicken and a baguette! My pot of mustard greens...
Mashed Sweet Potatoes
Mashed sweet potatoes are a must on our Thanksgiving table. When I made these for a cooking class...
Potato Gratin
Make this the next time you bake a ham or throw a nice piece of meat on the grill. Potatoes and...
Crispy-Smashed Roasted Potatoes
Roasted potatoes are wonderful, but wouldn't it be great if there was even more of the crispy...
Potatoes. Get ’em ready to go!
Fingerling potatoes and lentils are two of the surprises people will find in this week's "Farmer's...
Modified Memphis Coleslaw
This is the coleslaw you want for pulled pork. My modified Memphis-style slaw is creamy, sweet and...
Bean Salad
As much as I like to cook, sometimes it is fun and satisfying to open a couple cans and call it a...
Jerusalem Artichokes (Sunchokes)
Really. They're delicious. Perhaps it is the case of anything roasted with enough olive oil...
Kale Chips
Kale is easy to burn if the oven is too hot or you go too long. You want crispy, dark green chips,...
Kabocha Squash
Does the thought of a long cooking time scare you off from buying those alluring, yet...
Shredded Brussels Sprouts with Brown Butter
I realize that I've missed the season for these little gems, but I decided to post anyway...
Collard Greens and Bacon
Winter. The season for sturdy greens, as I've learned through my new Farm Fresh to You...
Farmer’s Market Ratatouille
Wouldn't it be great to gather some vegetables at a farmer's market and transform them into...
Brussels Sprouts, Your Favorite Veggie!
I bet you'll like these -- they might even become your favorite veggie! Try them now....
