Chicken Bulgogi with Shaved Cucumber and Carrot Salad
This chicken is a bit savory, sweet, spicy, and full of umami. The heat is balanced by…
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Slow Roasted Tomato and Fennel Panna Cotta with Succotash Salad, Cornbread Crumbles, and Herb Oil
The Three Sisters goes back to Mesoamerican society and refers…
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Soybean Falafel
Crispy outside, creamy inside, this herb-packed lower carb version of the Middle Eastern classic is perfect as an appetizer or as a vegetarian…
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Confit Byaldi
This is adapted from Thomas Keller’s confit byaldi and is a beautiful version of a ratatouille. Thinly sliced vegetables are cooked in a…
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Braised Short Ribs
Meltingly tender and juicy short ribs in a bright and umami filled sauce pair well with a creamy rich cauliflower puree for…
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“Bananas” Foster
Zucchini takes on the flavor of whatever you cook it with. Here it is cooked until soft in a caramel sauce and finished…
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Plokkfiskur (Icelandic Fish Stew)
This is inspired by the classic Icelandic fish stew. Traditionally made with béchamel sauce and potatoes, I have replaced that with…
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Roast Salmon and Cauliflower With Tomato Vinaigrette and Horseradish Yogurt
Rich and tender salmon is balanced with a bright tart and sweet tomato sauce. Fresh…
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Sunchoke Soup with Crème Fraîche and Pan Fried Chantrelle Mushrooms
Sunchokes or Jerusalem artichokes are an amazingly delicious vegetable that tastes like a sweeter and…
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Southwest Chicken Bowl
This is a beautiful salad that I like to serve in layers before tossing. The dressing is a creamy salsa mixture that…