Every time we’re in Massachusetts, I stock up on harder-to-find ingredients at Hmart. On a recent trip, I grabbed what I needed to make Eric Kim’s Naengmyeon Kimchi: salted Korean radish tossed with garlic, apple, vinegar, plum syrup, and a probiotic yogurt drink. Crunchy, sweet, tangy, and endlessly snackable.
Calvin Eng’s FFLT (Fried Fish, Lettuce, Tomato) Sandwich is a fried fish sandwich turned all the way up. Pillowy milk bread buns, ginger-scallion tartar with Kewpie mayo and pickled mustard greens, and a shatteringly crisp beer-battered fillet make this a bold, homemade upgrade to the drive-thru classic.
Ina Garten’s Overnight Mac and Cheese is the ultimate make-ahead comfort food. Slightly undercooked pasta soaks overnight in cream, nutmeg, and plenty of Cabot Vermont Cheddar, then bakes into a bubbling, golden masterpiece topped with buttery breadcrumbs. It’s rich, gooey, and exactly what a cold winter night calls for.
Marjorie Standish’s New England Boiled Dinner from Cooking Down East showcases Maine’s preference for gray corned beef, gently simmered until tender with potatoes, carrots, and cabbage. Simple ingredients and time create a savory broth, silky vegetables, and sliceable beef – a true Maine winter classic.
These Gooey Malted Cookie Dough Chocolate Chunk Bars deliver crisp, chewy edges and a soft, almost cookie-dough center. Studded with milk and dark chocolate, it’s the malted milk powder that makes them unforgettable. Chill to slice cleanly or serve warm with vanilla ice cream for an over-the-top dessert.
On a frigid winter day, nothing beats Via Carota’s Four-Hour Meat Sauce. Built on a generous soffritto, ground beef, white wine, and crushed tomatoes, this slow-simmered sugo transforms simple ingredients into a rich, layered Italian classic. Toss with pappardelle and Parmesan for the ultimate cozy pasta night.
Ten years after overcooking my first tuna steak, I revisit Ina Garten’s Seared Tuna with Mango Chutney and share exactly how to get it right. A thick-cut steak, a hard sear, and a ruby-red center make all the difference, balanced by sweet-spicy mango jalapeño chutney and fresh mint.
For January cookbook club, we cooked from Brunch Season by Suzanne Vizethann of Buttermilk Kitchen in Camden, Maine. The standout: low-and-slow ginger-orange short rib hash with crispy sweet potatoes and sunny eggs, paired with smoky charred kale tossed in a tangy buttermilk Caesar.
Welcome! After 7 years spent teaching myself how to cook by working through Ina Garten's 1,300+ recipes, ala Julie & Julia, you found the spot where you can find my latest adventures in the kitchen!