I am high-key obsessed with the jammy eggs that come in ramen. So much so, that I started making them on the regular and not even putting them in ramen. I’m just snacking on them. The simple marinade penetrates the white of the egg and infuses the whole egg with umami flavor. Thanks to Uncle Roger for the tip on how to keep the floating egg parts submerged! You know when your eggs are properly marinated when they are brown all over and when you cut them open you can see the marinade has gotten inside the eggs. Marinated Jammy Eggs for ramen or for snacking Makes 4 eggs Ingredients: 4 eggs 1 ..read more

It’s St. Patrick’s Day and although I don’t really have much of a connection to this day, I thought it would be fun to serve something festive for dinner. I’ve made colcannon in the past, which is a traditional Irish potato dish with cabbage, and as I was leafing through an Alice Waters cookbook I saw a recipe for potato and spinach ravioli and I thought it would be the perfect dish for St. Patrick’s Day. I didn’t follow her recipe, but made up my own and after boiling the ravioli I sautéd them like pierogis. Spinach and Potato ravioli in a garlicky cream sauce Serves 4 Ingredients For the pa ..read more

Sometimes I want pasta and I don’t have a lot of energy to cook. Last night I threw together a simple pasta dish with broccoli bits and buttered fresh bread crumbs. It came together in about 15 minutes and was everything I wanted. I happened to have a bag of brown rice macaroni, which ended up being really delicious. You could use any kind of small pasta shape. Quick Weeknight Pasta with Broccoli and Buttered Bread Crumbs Serves 2-3 Cook time: 15 minutes Ingredients: 1-2 slices good quality white sandwich bread (to make about 1/2 cup of bread crumbs) 5 ounces small pasta (about 1 1/4 cup) 3 ..read more

This fun appetizer has been popular among social media channels, and it’s no wonder. A Japanese-style barbecue glaze is drizzled over air fried salmon and rice cups and topped with spicy mayo – it’s creative and a real crowd pleaser! Cook time: 40 minutes Serves: 4 (two cups per person) Marinade/glaze: 1/4 cup mirin 1/4 cup sake 1/4 cup agave 1/4 cup soy sauce 2 teaspoons fish sauce Spicy mayo: 2 tablespoons mayonnaise 1 teaspoon sriracha 1 teaspoon rice vinegar 1/4 teaspoon sugar For the salmon cups: 1 cup short grain sushi rice 2 tablespoons unseasoned rice vinegar 2 teaspoons sugar 1 ..read more

Recently a friend sent me an Instagram reel of a bandana cowl and it was the answer to all my cold neck problems. My hair has gotten so long that it’s becoming a hassle to wear it down with a hat and also manage to tie a scarf around my neck. So much hair everywhere! I decided it was something I could figure out – and I knit it up in about three hours. Then I made six more for holiday gifts. Here’s my sister modeling hers: I’m calling this a “knitted bandana” to be trendy, but really I’m naming this pattern a dickie scarf. Remember dickies? If you’re over 40 I’m sure you’ve at least heard of ..read more

I pretty much want pasta all the time. It’s my Achilles heel, so to speak. But my body probably shouldn’t have pasta all the time. So here’s a recipe I tossed together that gives off perfect pasta vibes but uses canned white beans instead. It’s not a stew, exactly, but I didn’t know what else to call it. White Bean + Tomato Stew: a quick meal to satisfy that pasta craving Serves 4 Cook time: 20 minutes or so Ingredients: 1 tablespoon butter 1/2 onion, chopped 6 ounces crimini mushrooms, roughly chopped 1/2 teaspoon salt 2 cloves garlic, chopped 3 tablespoons white wine or sake 1 teaspoon dri ..read more

I’m not really into banana bread. Enough said. So when I had a few overripe bananas on the counter the other day I decided to make up a recipe as I went and ended up with a delicious batch of banana blueberry muffins. They aren’t too sweet, aren’t too dense, aren’t too oily. I guess they are just right! Banana Blueberry Muffins Makes 12 muffins Ingredients: 3 ripe bananas 2 eggs 1/3 cup white sugar 1/3 cup brown sugar 1 teaspoon vanilla 1/3 cup melted coconut oil 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup fresh blueberries Preheat ..read more

This is more of a “so I don’t forget” kind of recipe. Every year at Passover our family friends have prepared a bright red horseradish sauce as part of the Seder ceremony, going back more than 20 years. They couldn’t attend this year so I took it upon myself to try and make it. This is clean-out-your-sinuses, see-through-time spicy horseradish. It’s not f-ing around. I was warned it would cause my eyes to tear up while making it, so as a precaution I wore safety glasses and they worked like a charm! I also acquired a cute matzo stamp so rather than rush to the store last minute for a box of m ..read more

I recently watched a delightful documentary called “The Automat” about the history of the Horn & Hardart restaurants in Philly and NYC. My dad, who grew up in Queens, remembers fondly the macaroni and cheese they used to serve. He sent me a recipe and I decided to try it out and serve it to him for lunch. He said it tasted just how he remembered – a slight sweetness, a little graininess, and ooey-gooey creaminess. I took the recipe he sent me and tweaked it slightly. Here it is! Horn & Hardart’s Baked Macaroni & Cheese Serves 4 Ingredients: 10 ounces pound elbow macaroni 2 cups ..read more

When we visit my parents’ place in Mexico the best part of our trip is always the food Moña, their housekeeper, prepares. She used to run a restaurant out of her house and she makes some classic Mexican dishes such as chilaquiles and chilies rellenos. Last time we visited she prepared enchiladas verdes. The tomatillo-based sauce was delicate and the cheese-filled enchiladas were absolutely delicious. I’ve been daydreaming of this dish ever since. My folks are down there now so I asked my dad if he could get Moña to tell him the recipe. Instead, he made a video of her preparing them. Moña doesn ..read more