Recipes

What I enjoy cooking and eating

I cook most nights, with lots of plants, some meat, and simple ingredients. I love really good food. The kind I’d happily pay for. But cooking is also how I make time for family around the table. These are the recipes I keep coming back to.

In the kitchen

Sauteed chard, broccolini, and red cabbage in a skillet

Grilled chicken, vegetable skewers, asparagus, and rice spread

Hasselback potatoes fresh out of the oven

Garden harvest of tomatoes, peppers, squash, and zucchini

Go-To Recipes

The staples.

Chopped chicken over yellow rice with white sauce, hot sauce, lettuce, tomato and pita in a blue bowl

Halal Cart-Style Chicken and Rice with White Sauce

Craggy golden roast potatoes tossed with herbs in a dark blue bowl

The Best Roast Potatoes Ever

Bowl of red chili topped with cheddar, sour cream, avocado, jalapeno and corn chips

The Best Chili

Sliced beef and broccoli florets in glossy brown sauce on a blue plate

Chinese-American Beef and Broccoli with Oyster Sauce

Weeknight Chicken

Enchiladas under bubbling melted cheese and red sauce in a baking dish

Chicken Enchiladas

Seared chicken breasts in cream sauce with cherry tomatoes and spinach in a skillet

Best Creamy Tuscan Chicken

Chicken cutlet in lemon-caper cream sauce over spaghetti with mushrooms

Chicken Piccata (Cheesecake Factory copycat)

Charred bone-in chicken pieces on a white plate beside a bowl of green aji sauce

Peruvian-Style Grilled Chicken with Green Sauce

Roasted chicken with chickpeas, sweet potatoes, olives, lemon and mint on a sheet pan

Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes

Half Baked Harvest

Baskets of red-crusted hot chicken with pickles, mac and cheese and collard greens

Hattie B's Hot Chicken

Asian-Inspired

Red curry with peppers, sweet potato and kale beside steamed rice in a dark bowl

Thai Red Curry with Vegetables

Cookie and Kate

Pan-fried gyoza with crisp golden bottoms and shredded cabbage on a white plate

Japanese Pork and Cabbage Dumplings (Gyoza)

Noodles in chili oil topped with ground pork, crushed peanuts and sliced scallions

Dan Dan Noodles

Glazed salmon fillets with avocado, cucumber, scallions and sesame seeds over rice

Teriyaki-Glazed Salmon, Cucumber & Avocado Rice Bowls

Grilled salmon fillets with char marks, lemon wedges and chopped parsley

Soy Sauce and Brown Sugar Grilled Salmon

Let's Dish Recipes

Tex-Mex & Southwest

Stack of fresh corn tortillas wrapped in a striped kitchen towel

Fresh Corn Tortillas from Scratch

Chunks of pork in green chile sauce in a bowl served with tortillas and lime

Easy Pressure Cooker Pork Chile Verde

Charred corn salad with crumbled cotija, jalapeno and cilantro in a green bowl

Mexican Street Corn Salad (Esquites)

Backpacking Meals

Trip food planning — lightweight, mostly shelf-stable, easy to portion.

Breakfast — cereal (Honey Bunches of Oats) with Nido powdered milk, nuts & banana flakes, or oatmeal packets
Lunch — crackers, cheese, salami, Clif bar, peanuts, raisins
Beans and rice with Fritos and cheeseAndrew Skurka
Cheesy instant potatoes with bacon & green chiliesAndrew Skurka
Revamped ramen / soba noodlesFresh Off the Grid
"Gourmet" ramen carbonara — ramen, bacon bits, one egg, grated parmesan