This recipe strays a bit from the traditional succotash, which usually includes lima beans; here I use fresh beans from my garden. It’s inspired by the frozen version that I…

It’s hard to beat Iowa sweet corn in July and August–and probably the best way to eat it is on the cob, as fresh as you can possibly get it–purists…

This is a recipe inspired by a stuffed and rolled leg of lamb I learned how to make from my friend and mentor, Stephen Pedalino. That version featured a florentine…

This is a hearty recipe for a casserole that will feed a crowd, and uses ingredients that almost everyone likes. The key is smoking the chicken. I use a Traeger…

This post is a follow-up to On Mushrooms, where I write about fresh mushrooms, but in the time since, I’ve begun to use dried mushrooms more and more–and have also…

My good friend Andrew Hsieh first introduced me to this Asian vegetable, also known as a bitter gourd. Aptly named, bitter melons are intensely bitter, and an acquired taste. They…

This is a recipe that is good for using up leftover cold chicken, and it’s one my mom used to cook for us when I was growing up, and was…

This dish is simple, and surprisingly good–one of those dishes that makes you raise your eyebrows when you first try it. The Chinese Red Noodle Bean is a red version…