Last week, I finally got to try out Blue Apron, a cooking subscription service you may have heard of lately. It’s similar in many ways to NY-based Plated. For $10 per person, per meal, Blue Apron can deliver the ingredients for three … Continue reading
I’d like to use this space to highlight one of the many wonders of aromatic cooking – Mirepoix (a mixture of chopped celery, onion, and carrots). In my early years of cooking I never touched Mirepoix when making a stock, … Continue reading
Who says all pesto must be made equal? I say, ditch the pine nuts and basil! With spring knocking at your door, I dare you to try this light, succulent (and slightly Mediterranean) variety. It works great as a dip, … Continue reading
I consider this Asian Spaghetti and Meatballs, packed with all the usual Asian players (green onion, soy sauce, pork, ginger, panko), but served in a familiar Italian fashion. I’ve made this one countless times – and they have quite the … Continue reading
Time for our fall version of the Guest Countertop Series. This month I interviewed Alaina Hee. She’s a fabulous cook with both Italian expertise and Chinese heritage – which makes for a persistent interest in blending unexpected cuisines – basically everything … Continue reading
As an avid Mac & Cheeser (re: Avocado Spinach Mac & Cheese), one of my favorite ways to cook noodles is to cook al dente, and then bake in or grill with a sauce. Can’t get enough of those crispy … Continue reading
My second dish from the East Coast Countertop is a fresh take on mac & cheese. By using avocado, spinach, and lime in the sauce, the rich cheesiness is balanced out by fresh greens, and then baked for a crispy … Continue reading
Lasagna is usually served with garlic bread, why not try garlic bread baked into your lasagna? A delicious twist on an old classic!