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Recipes
Vegetable "Butchery"
There is not one correct way to cut most vegetables. Vegetables have different shapes and cooks should want to use as much of the vegetable as possible.
Kohlrabi Slaw
A colorful update on coleslaw.
Kohlrabi, cabbage, carrots, golden raisins + cilantro
Cooking Seasonally
What's new this season, how to preserve for next season and peak seasonal collaborations you won’t want to miss
Mulberry Syrup + Cornmeal Waffles
Homemade waffles served with seasonal berry syrup
Fresh Pea + Mint Soup
The most refreshing spring soup
Ningbo Greens
Baby bok choy in a Jiangnan style “red-braise” with mushrooms
Stir-Fried Garlic Scapes + Pea Shoot Tips
Stir-fry featuring the pea shoot tip, the most tender part of the plant
Updated Carrot Raisin Salad
Thinly sliced carrot ribbons with a raisin dressing
Shredded Turnip Pickles
Shredded purple-top turnips pickled with red carrots
Beet Carpaccio
Thinly sliced roasted beets with a citrus dressing
Vichyssoise
A classic potato + leek soup, served chilled
A Restaurant Cook sets out to Garden + Write
Working in celebrated restaurants encouraged me to explore sustainability in my private culinary life.