I'm calling this a Thai-style salad, but it could just as easily be Vietnamese or Cambodian. It was ultra-refreshing, and because the dressing is oil-free, very low calorie as well. This kind of salad can work either …
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Non-traditional vegetarian antipasto Is it hot in your house? Don't feel like cooking? How about a non-traditional, vegetarian antipasto for dinner? There is something so gracious and gratifying about a big generous …
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Summery risotto with corn, zucchini, and tomato oil One of the great things about risotto is that it is a blank canvas on which you can paint the produce of any place and season. Restaurants tend to make the same …
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Insalata caprese with Purple Cherokee heirloom tomatoes All year I look forward to the brief period when the tomatoes are good enough to eat insalata caprese several times a week. Because it is made with only 5 …
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Iced lychee on a bed of ice, with Asian mignonette sauce Here's the last of the three lychee amuse bouche (you can see the earlier ones here and here). Sticking again with the idea that peeled and pitted lychee are …
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Fresh lychee smoked with genmaicha tea This is the first of three amuse bouche I have in mind based on fresh lychees. (Hey, did you know that the plural of amuse bouche is amuse bouche? Learn something every day.) You …
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