Pork and Cabbage Stir-Fry

I’m crazy for just about any kind of Asian food: Chinese, Japanese, Vietnamese — I will call for takeout in a New York minute.   Sometimes, though, I like to take a crack at making my own versions.  Bottled stir-fry sauces are now available in many supermarkets but I enjoy experimenting in my own kitchen, seasoning… Continue reading Pork and Cabbage Stir-Fry

Sweet Potato Crumble

When is a vegetable not a vegetable?  When it’s dessert! My family has a long history with sweet potatoes on Thanksgiving.  In fact, I’ve never known a Thanksgiving at home without both sweet potato pie and “candied sweets”: thinly sliced sweet potatoes baked with cinnamon and brown sugar, swimming in butter. I learned the basic… Continue reading Sweet Potato Crumble

Baked Apples

Please resist the urge to use an apple corer to prepare this dish. Too much of the apple is discarded that way, and trust me, you’ll want to keep as much as you can. Warm, sweet, and spiced – this comfort food is the epitome of a fall treat. On chilly autumn days, I enjoy… Continue reading Baked Apples

Spiced Pumpkin Bread

This is my go-to dish for autumn potlucks. I almost always bring this to Thanksgiving or Halloween-themed office parties and Fall Festival school bake sales. This is by design; originally, I was not really a fan of pumpkin, but sought to learn a recipe with this flavor, to contribute something fitting for the season. But… Continue reading Spiced Pumpkin Bread

Strawberry Sauce

I came up with this one a couple years ago, when I wanted to make a peanut butter and jelly sandwich, but was all out of jam. I had recently learned how to make simple syrup (boil a 1:1 ratio of water and sugar until sugar dissolves) and figured, cooking down some fruit into the… Continue reading Strawberry Sauce

Roasted Carrots

When I was a kid, the only carrots I consumed were tasteless orange lumps floating in soup or stew, or worse, canned carrots mixed with peas — also devoid of taste and texture. As a result, I didn’t care much for carrots at all. But nutritionists are always urging us to eat plenty of colorful… Continue reading Roasted Carrots