Although my family Thanksgivings usually has at least 15 people in attendance, this year various circumstances resulted in a small group of just four of us.
Shepherd’s pie is a centuries-old dish that originated in the UK. Classic shepherd’s pie consists of a filling of ground lamb, sometimes with a few vegetables included, that's topped with a pillowy crust of mashed potatoes. It’s the ultimate, stick-to-your-ribs comfort food- the kind of dish you want to tuck into on a cold winter’s day.
When I first watched this chili in the making, I complained constantly about the fact that my friend's recipe omitted seemingly crucial ingredients like garlic while containing a large amount of cilantro, an herb that I have always hated. However, the Greenberg family recipe for chili proved me wrong and, in the process, made a cilantro lover out of me.
I know it's strange, but the truth is, I really hate seaweed. I do, however, love sushi. My seaweed aversion means that most of the time I am limited to sashimi and nigiri. Now, I'm not complaining, but sometimes a girl wants to mix it up a little.
I can't post this recipe without first coming clean. . . I've never been a salmon fan. Sure, I like nova on a bagel but I'm jewish and that comes with the territory. However, my husband loves salmon and is always nagging me to cook it. I've always refused until tonight. I was browsing at the market when I spied a beautiful piece of wild salmon and thought why not. I had been planning to make a Middle Eastern inspired eggplant spread so I threw the salmon in the mix.
This is a dish inspired by my Danish heritage and my love for Japanese cooking—both of which reflect simplicity and beauty. Lemon juice on top brings out the vibrant pink of the shallots, and the jade rice has a brilliant green hue, making this dish feel extra special.
This is a tasty, healthy combined dish once it all comes together in the end, especially if you let the beans sit and meld a bit with the other ingredients before serving as the flavor improves exponentially after even a half hour wait.
Do you remember how Marcel Proust wrote so rapturously about petites madeleines and how the very smell of those little cakes instantly transported him back to his childhood? I have a similarly strong - but completely opposite - reaction to the sight of those 15-ounce cans of cheap pink salmon you find in the supermarket.
I learned this technique for making salmon from one of my aunts in Norway. She used pre-made lemon pepper, which works just fine, but I like it even better with fresh lemon zest and pepper.
Known colloquially as the LEO, the combination of salty lox, softened onions, and scrambled eggs is a highlight of breakfast at the Jewish delicatessen.
My dear friend Sarah runs a beautiful and culture-changing women’s magazine called Darling. It is a publication intent on changing the way women see and feel about themselves.
This simple taco recipe features grilled shrimp, a charred corn and peach salsa made with avocado, red onion, and cucumber, and a lime crema to drizzle over. It’s perfect for summer, making great use of seasonal produce, and makes for a quick weeknight dinner.
This is an "at home" deconstructed variation on sushi or sashimi, where sushi rice is placed in a bowl or on a plate and topped with seafood and vegetables. I cooked the rice in green tea and also cured the salmon with it,
This amazing and distinctive seafood satay is one of Bali’s many contributions to our national culture. The flavors of the sea, the aroma of lemongrass, and the vibrancy of fresh chiles and lime make sate lilit a firm favorite among my Balinese friends.
Arroz amarillo, crisp pernil, steaming tamales—growing up, everything I ate had a little bit of sazón in it. This spice blend is usually a combination of garlic, onion, cumin, salt, achiote, and, depending on the brand, sometimes MSG, too. It’s one of the backbones of the Latin American kitchen and makes any dish I cook taste a little more like home, including instant ramen.
These cakes began as an attempt to cross Maryland crab cakes with my grandmothers canned salmon patties. Then I got carried away, incorporating a wonderful locally made green pepper jam into the cakes and their topping.
