In an attempt to connect to the Vietnamese side of my family, I've studied my mother's pho, or Vietnamese noodle soup, to come up with my own. It may not be authentic (as in, prepared by a full-blooded Vietnamese), but its intentions are good.
In Texas we take football and tailgating PRETTY seriously. I developed this burger at the start of college football season a couple years ago as a way to combine some tailgate favorites: burgers, barbecue, and chips. You will need either a cold beer or a Texas tea to wash this bad boy down!
The fajita is a relatively new addition (1930s) to the Tex-Mex repetoire of deliciousness. It started as a griddled skirt steak but nowadays we make them out of just about anything, seasoned and garnished and wrapped in a tortilla.
I lived in Southern California for two years, where it was almost always grilling season. We mostly like to keep it simple on the fire—tasty cuts, well seasoned, with a good char. But sometimes a little something extra, like the easy marinade and sauce in this recipe, really elevated our summer dinners to something special.
One of my New Year's resolutions this year was to cook simpler food more often. This was great news for my fiancé, who is a real meat-and-potatoes guy.
The best bistecca alla fiorentina I've had was served to me one warm October evening at an outdoor café in Florence, where I ate alone, watching passersby strolling through the piazza.
One evening, not long after I was married, my husband Tad and I hosted a dinner party at our apartment. I pulled one of my usual tricks back then, which was to cook five entirely new dishes rather than hedge my bets with a few known winners.
This is not a true Bolognese (which traditionally contains milk), but a simpler version that's also quite versatile. You can use pretty much any type of ground meat as long as it is not too lean. Serve half of it for dinner, and save the rest for the baby!
Spaghetti and meatballs doesn't have to be a meal that you slave over and simmer all day, nor does it need to put you into hibernation once you've eaten it.
Salsa verde is a great way to make the most of your summer herbs. Just pulse a combination of fresh herbs with plenty of olive oil, a little garlic, and a couple of anchovies, and you've got a condiment that can be used to top a steak, dress pasta, gussy up scrambled eggs, or smear over grilled flatbread.
My husband loves to grill and, unless there's a downpour, he will go out there and barbeque. So this past January when it was actually snowing in Seattle, he was still determined to fire up the Weber.
Many of my favorite sandwiches involve something akin to salad soaking into the scattered holes of a sliced and toasted artisanal baguette. Here’s one such favorite.
If you love Thai food as much as I do, you know it packs a punch of flavor. This salad won't disappoint: seared steak gets bathed in a fragrant dressing of fresh lime juice, robust fish sauce, fiery chilies, and garlic. It is then tossed together with crunchy sliced onions, chives, and cilantro -- get ready for a party in your mouth. I like to serve this with some steamed basmati rice to soak up all the delicious vinaigrette.
