It’s the little things. Like, say, no traffic on the way across town.
In a city like Los Angeles, that only comes a few times a year and means that gridlocked commutes become breezes. This last weekend was a kismet intersection of Passover, Easter, and Spring Break that allowed the traffic gods to look kindly upon those of us who stayed in town. And I’m not complaining about staying in LA because this city is a whole other animal when you have it to yourself (or you and only 1 million other people, but who’s counting).
Continue Reading: Road Rage And Other Little Things →
The classic spinach and ricotta shell pasta recipe amped up with the addition of spicy chorizo.
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A super simple recipe for saffron and lime grilled beef kebabs like my friend’s mother made when I was growing up.
Continue Reading: Grilled Saffron Beef Kebab Recipe →
A recipe for Mediterranean-spiced lamb burgers served with arugula, feta, red onions, cucumbers, and an olive mayonnaise.
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A simple summer grilling recipe for cocoa-rubbed pork tenderloin with a spicy cherry salsa.
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My bastardized take on Korean pancake recipe made with meat, scallions, and kimchi.
Continue Reading: Our Kine Meat Jeon →
A quick recipe for a ham and egg breakfast pizza with serrano ham, Manchego cheese, and asparagus that works as well for breakfast as it does for an easy weeknight dinner.
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Not every meal needs something totally off-the-charts different; sometimes a simple riff on a classic will do.
This time of year, when I’m in San Francisco and the rain is slanted sideways and the fog so thick I feel alone in a city of nearly 1 million people, that’s when I crave easy recipes that are simple riffs. That’s when I crave brunch dishes that are a bit heartier, like, say, steak and eggs. And a cup of coffee — French press served black, thank you very much.
But the steak and eggs? I want them only so simple. I want them low maintenance enough that I don’t need to put in too much effort, hearty enough to soak up the remains of last night’s libations, yet interesting enough that I don’t feel like I’m just eating another plate of steak and eggs. So, usually, I throw on my sunglasses, tug on a large hat, and stay out of the glare of the sun — not too much of a problem in a place like SF — and head over to my go-to brunch joint for spot-on steak and eggs.
But, when I’m not in San Fran and I can’t roll myself to the brunch joint for this classic dish? That’s when I throw it together myself, but, as I tend to do, I add my own twist — this time with some Thai flavor. The base is a seriously versatile Thai-inspired marinade that would work just as well coating shrimp, pork, or chicken as it does this steak. And, after a brief marinade and some quick stove time, breakfast is as simple as that. Or brunch, or lunch, or dinner, because, let’s be real, this type of dish has a place at the table any time of day. Usually, I serve it over just-steamed rice (so it can soak up the marinade) though it would be even more satisfying served with a simple hash, like these beets or sweet potatoes.
Continue Reading: Spicy Thai-Style Steak and Eggs →
Recently I stopped by The Nate Berkus Show to cook up some of my favorite holiday recipes and the episode is airing today!
When they asked what I’d like to cook, a standing rib roast immediately came to mind because it’s a staple at our Christmas table. I’ve been making variations on rib roast for years, even wrapping it in prosciutto when I’m feeling extra indulgent. This year I wanted to make something that was easy to make yet elegant and impressive, and this fig-port glaze perfectly fit the bill.
The key to this roast is that it’s layered with flavor — first with an herb rub and then with the glaze — ensuring that every bite has tons of taste. It’s a behemoth piece of meat but don’t be intimidated because this simple roasting method results in a meltingly tender roast with sweet, earthy flavor that’s sure to steal the holiday spotlight.
Continue Reading: Standing Rib Roast With Fig-Port Glaze →
There are a handful dishes that are absolutely timeless — the standards you’ll come back to time and time again regardless of season or occasion — one such dish is the Argentinian classic chimichurri and steak. That mix of charred steak topped with vinegary sauce is pure sensory satisfaction. At best guesstimate, I’d say I get a craving for chimichurri and steak at least once a month, which works fine because the dish works anytime of year so long as you swap the herbs with the seasons.
Continue Reading: Craving A Classic →