It started with the kalbi sauce. Traditionally, kalbi is made with short ribs, but I only had chicken breast. So I made kalbi chicken. That was the beginning of my fall into the bizarro Korean BBQ universe. You've seen slaws based in mayo, in yogu...
Read MoreSlow Cooker Miso Ginger Garlic Chicken
One of the best things you can get in Chinatown is the chicken with garlic ginger sauce. The chicken is boiled. Boiled! A cooking method even more boring than steaming. And yet it's delicious because -- when you get a good one -- the chicken is fe...
Read MoreSourdough Dessert Crostini
So my friend Pam makes this bread. Like, really good bread-bread. The type that that makes people moony when they go to Paris. Enough to make a carbophobe buckle. So good you can eat it as toast for breakfast, with tomato and cheese for lunch, and...
Read MoreFava French Onion Soup
Growing up, I never had a crockpot. We had a dishwasher, but never used it. We never bought pre-cut veggies and made our rice by watching the boil, then simmer, then steam -- not by pressing a button. I still hand-wash my dishes and cut my own veg...
Read MoreA Home-Cooked Dinner in Mallorca
Julian and I planned our summer vacation like you'd plan a Saturday night. We went where our friends were. Colin was triathlon training in Mallorca, Zach and Talley were dropping into Paris from Zurich, and Berlin...well, we just wanted to go ther...
Read MoreBrainy Chipotle Salmon Salad
When to eat this salad: - When it's too hot to cook. - When your boyfriend is taking the bar exam the next day. - When you're at home and you don't want to pretend that you like tortillas when you order tacos. My brainy salmon salad is sorta studi...
Read MoreCarrot Avocado Chimichurri Salad
This recipe came from a couple different angles. First, the avocado. I frequently buy my fruit from two Indian guys who run a fruit stand on Jay St in DUMBO. They started bringing pineapple because I requested it. They said they weathered NYC's fr...
Read MoreCherry Grape Balsamic Compote
I may have a thing for the sour. I drink apple cider vinegar on the rocks. I had to stop sucking on lime wedges because they were eating away the enamel of my teeth. I gelatinized pickle juice because it's socially unacceptable to drink it out of ...
Read MoreLove is ABC Ice
Last year, my coworkers at 3rd Ward asked Julian what desserts I liked so they could surprise me for my birthday. I only found out after the party that he wrote this: Dessert-wise, Jess likes a lot of stuff--generally the more inventive/outlandish...
Read MoreMaple Peach Chia Pudding
Rice pudding is a dessert I love, but don't get enough of. I've had a delicious rice pudding at Anthos, fried like an arancini. Two nights ago, I had an almond-scented rice pudding at a Turkish restaurant. But generally restaurants don't really se...
Read MoreLeftover Juicer Pulp Bread
Julian recently bought a juicer, which means that after making something like this: ...you get a lot of this: Vegetable pulp! Contrary to popular belief, I am no pulp scholar, so I don't actually know if this pulp is really good for you. It has fi...
Read MoreSuperfood Sundae
This is basically an article out of SHAPE magazine, made into "sundae" form. It has matcha, goji berries, cacao nibs, and mulberries (no kale, walnuts, kefir, or acai though). I let the astringency of the matcha take over the banana and pineapple ...
Read MoreThai Kale Chicken Salad
Here's a dirty trick. Ingredients can be shorthand for something more. Got a boring chicken dish? Add dried apricots and couscous, and it's Moroccan. Want to make your salad more interesting? Go Tex-Mex with black beans, guac, and salsa. French wi...
Read MoreCaramelized Onion & Mustard Green Yogurt Dip
The green one is the opener. The hearty one is the closer. The creamy oniony one? That's always the star. Caramelized onion has everything going for it. Through prolonged heat, the onion loses its bite and sweetens. Its aroma with beckon and taunt...
Read MoreKabocha Miso "Butter"
More dip wisdom. When you're serving dips at your party, it's important to have a hearty dip, one that "brings it home." Oftentimes, the satiation clincher is not the star. We ooh over the appetizers and amuse-bouches. We praise the delicacy of th...
Read MoreBroccoli Basil Parmesan Dip
Behold the broccoli basil parmesan dip, which I served at my 28th Birthday Party along with a caramelized onion, mustard green, walnut yogurt dip and a kabocha miso dip. (More on those later.) My dip philosophy is to have something green, somethin...
Read MoreChocolate Lacquered Clementines
M.F.K. Fisher has that quote about the tangerine segments on the radiator. The insides plump up and the outsides dry out. For her, there is no greater pleasure. Well, this is the inverse of that, clementines chilled on a metal pan, plumped by a wh...
Read MoreThe Roger Smith Cookbook Conference
Sake Red Bean Bun with Green Tea Sorbet I'm still reeling. I just spent two days at an amazing Cookbook Conference. It covered everything from apps and ebooks, cookbook propaganda and the immigrant experience. I saw legends like Judith Jones and M...
Read MoreWhipped Maple Mustard
Mustard used to be really big in the 90s. (Or was it just me?) My favorite was honey mustard. Honey mustard pretzels, honey mustard dressing, honey mustard ham. Mustard possesses a volatile pungency that tickles you in the nose, while honey plays ...
Read MoreA Snapshot of Andrew's 21st Birthday
Andrew will be turning 21 on Thursday (when we will celebrate in non-pajamas at Boulud Sud), but this is the real birthday celebration. Besides saving money and sparing yourself the lacerations of the cold, there are plenty of benefits to having y...
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