Much like a Tom Kha soup, this dish is a great way to cook mussels in a wok and take them to your backyard table for a crowd to share. Great with pilsner-style beer or crisp white wines, this is a great appetizer for a casual crowd to share right out of the wok, soaking...Read More

Thai hot and sour coconut milk soup can be made very quickly in a good wok and adds a depth of flavor as a stir fry. The classic version has only chicken in the aromatic soup with chilies and herbs, or perhaps mushrooms, but it is wonderful with a few other market veggies and can...Read More

This is my version of the infamous Caprese Salad. The traditional recipe calls for tomatoes and fresh buffalo mozzarella, but I find that tomatoes are so sweet these days, and the mozzarella is equally sweet and similar in texture that they do not make a perfect foil for each other. Some recipes call for a...Read More

This lovely salad is a perfect summer accompaniment to grilled pork, sausages, lamb chops, and more. Many people ask me about what to do with fennel. This salad is absolutely wonderful without the peaches, especially as a salad to serve before an entrée course. With peaches, it becomes a sublime summer salad that is great...Read More

I love this salad because of all the surprises in it, from the different textures in the melon and tomato, to the similarity in appearance of the two, and the fun sweet hot heat of the fresh chili and the smokiness of the dried chili. Mint is one of my favorite summer herbs in salads...Read More