If you aren’t familiar with quail eggs, they are essentially a mini version of chicken eggs. Though their flavor is slightly richer, the most notable difference is their thicker membrane…
Read moreSummer’s End Salad
This salad celebrates the best of what summer has to offer: fresh corn, juicy tomatoes, and sweet onion. It could be served over a bed of lettuce or atop grilled chicken or fish.
Read moreRoasted Chicken
A roasted chicken with root vegetables is one of our favorite meals. We lovingly refer to it as baked bones—a long story…
Read moreLaotian Lettuce Cups
This recipe is inspired by my favorite dish at a Laotian restaurant back in Oakland called Champa Garden. The original was a fried rice ball salad with pork, but this one is close enough to satisfy my craving for something I can no longer access.
Read moreAn All-Occasion Quiche
The beautiful thing about a quiche is that it’s great for using up veggies on the cusp of going bad…and no one will know or care. It’s also a fabulous way to help plow through one’s stockpile of eggs. Plus, quiche is extremely versatile.
Read more“Heavy on the Veggies” Meatloaf
When you buy a quarter of a cow, you end up with lots of ground beef in the freezer. This is an excellent use way to use a pound or two at a time. Makes great sandwiches and also freezes well for a quick meal later.
Read moreRamen-Inspired Deviled Eggs
Deviled eggs are always a crowd pleaser, and these take it up a notch!
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