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…