When I was the chef of Tribute, in Farmington Hills, Michigan, I was always hungry by the time my restaurant closed. (Little known fact: chefs never have time to eat!) So I’d usually stop by a local Chinese place on the way home, which is where I discovered this delicious dish. The chef there introduced me to cooking with zarsai, which are salty and pungent Chinese pickles, usually radishes or a kind of bok choy. Eaten on their own, they make you thirst for a beer, but cooked, they mellow and add great flavor to a dish. I love serving these noodles in a clay pot, or donabe. It gives it a warm and comforting touch, especially in wintertime.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.