Recipe: Coconut Lime Chicken

Did you ever cook something that required only HALF a can of coconut milk? Annoying. I can’t tell you how many times I’ve scrambled to figure out what to do with the other half of that can. Use it to frost a carrot cake? Uh, sure. Whip up a mini Thai curry? Been there, done…

Recipe: Pistachio-Parmesan Crusted Rabbit

Ah, rabbit. The other other white meat. My partner and I discovered the wonders of rabbit a few months ago, when we bravely decided to buy a frozen one from our local Korean supermarket, H Mart. (Ten bucks, you can’t beat it.) We’d both had it before at restaurants, but each time it was prepared…

Recipe: Pork Braised with Cider and Cherries

One of my favorite kitchen activities is to play a home version of Chopped: I scan the fridge and pantry for leftover ingredients from recent meals and come up with innovative ways to use them. For example, you can make an excellent chimmichurri-inspired pesto from leftover parsley, cilantro, almonds, and parmesan (not to mention a healthy dose…

Recipe: Moist Pumpkin Bars with Cream Cheese Frosting

If you would like to taste the essence of fall in a neat little 2×2 inch square, I suggest you try these amazing pumpkin bars. I make a big batch of these every autumn, sometimes even several times a season. They’re perfect for celebrations, parties, and thank-you presents for the pumpkin spice-lovers in your life. The…

Recipe: Lime-n-Thyme Chicken (Or How I Perfected the Roast)

I once heard that you can tell a great chef by how well he or she can prepare a simple roast chicken. It’s always fun to play around with haute ingredients, global influences, and esoteric spices, but if you can’t master the simplicity of a crisp-on-the-outside, juicy-on-the-inside roast, then you’re toast. You guys, I think I’ve…

Recipe: Peach-Balsamic Pork Tenderloin

I hear the gasps. I know what you’re thinking. “What is PORK doing on a website called ‘Yentavision’?! Yentas are not supposed to eat PORK.” It’s true, we’re not. And yet, it is so delicious. When I was growing up, my family had some perplexing rules regarding treif – chicken parmigiana, the sporadic ham sandwich without…

Recipe: White Chocolate Coconut Cake

Have you ever bitten in a Ferrero Raffaello, that gloriously creamy, crunchy, coconutty delight that you can usually only find in the “fancy candy” section of the drugstore (if it’s even stocked)? The combination of crackling marzipan/almond, delectable white chocolate, and flaky coconut brings comes together as my platonic ideal of dessert. Well, imagine that candy…