Category Archives: Recipes (Savory)

The Comfort of Tomatoes and Eggs

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A homespun dish of eggs and tomatoes that reminds me of my dad.
A homespun dish of eggs and tomatoes that reminds me of my dad.

When I was a kid, my dad had a Sunday morning ritual of whipping up omelets for the family.

He’d pour beaten eggs into a hot pan and add canned stewed tomatoes, sometimes with a splash of soy sauce or oyster sauce, to make omelet after omelet for everyone.

Except that is, for me.

At the time, I turned up my nose at that combination, preferring my omelet instead filled with cheese. And loads of it.

Little did I realize until much later in life that my idea of an inferior omelet was actually a far superior one.

Tomatoes boast tons of umami. So, do eggs. And any Chinese condiment such as oyster sauce is a major source of that irresistible deep savory fifth taste we all crave, as well.

“Tomato Egg with Spring Onion” exemplifies that.

This dead-simple recipe is from “Jerremy Pang’s Hong Kong Kitchen” (Octopus, 2025), of which I received a review copy.

The cookbook was written by British-Chinese chef Jeremy Pang, founder of London’s School of Wok culinary school, who has appeared regularly on BBC television and radio culinary shows.

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Something Fishy — In The Best of Ways

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So much flavor for so little effort. That's what this delicious swordfish dish is all about.
So much flavor for so little effort. That’s what this delicious swordfish dish is all about.

At first thought, you might think fish and fruit an odd couple.

But tomatoes, which are a classic partner, are actually fruit. Olives, too.

So, grapes not only make sense, but make magic together in this particular dish.

“Swordfish with Roasted Grapes & Green Olive Salsa” is from “Opa!” (Smith Street Books, 2025), of which I received a review copy.

It was written by Helena and Vikki Moursellas, identical twins raised in Australia who grew up with a love for Greek cuisine from their Greek grandmother.

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Calling All Cauliflower Fanatics

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Crispy, tender, garlicky, cheesy, lemony, and peppery.
Crispy, tender, garlicky, cheesy, lemony, and peppery.

There are few savory things that can’t be improved with the trifecta of garlic, lemon, and Parmesan.

Take cauliflower, for instance.

I’ve roasted the florets many a time with Parmesan and olive oil. But oh, that little dash of garlic powder, sprinkle of lemon zest, and squeeze of lemon juice really makes all the difference.

Try it for yourself with “Spicy Lemon Parm Cauliflower Bites.”

The recipe is from “Dig In!” (Simon Element), of which I received a review copy.

The cookbook is by Erin O’Brien, a popular digital content creator based in Los Angeles, who grew up cooking with her mom and grandmother.

It includes more than 100 recipes that take simple approaches to put food on the table that’s straightforward, comforting, and so delicious that you’ll want to cook them on the repeat.

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Shiso Fine

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Grill up some skirt steak with delectable Korean flavors.
Grill up some skirt steak with delectable Korean flavors.

Admittedly, I am not the world’s greatest gardener. So, when something manages not only to survive, but thrive — and year after year — I am practically giddy.

Yup, that’s how I feel about my home-grown shiso.

When spring comes, I’m always thrilled when its green leaves start popping up anew despite me doing nothing to it all winter long.

Also known as perilla, it never ceases to charm me with its refreshing whoosh of minty-citrusy flavor that I love so much that I sometimes just plop an entire leaf into my mouth from the garden.

My backyard shiso.
My backyard shiso.

Still, I managed to restrain myself to gather enough leaves to make this delicious “Skirt Steak with Shiso-Shallot Butter.” It’s a recipe by Chef Tyler Florence that appeared in the July 2025 issue of Food & Wine magazine.

It’s a perfect dish to grill during these last days of summer or early ones of fall.

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Anissa Helou’s “Green Beans, Bulgur Wheat, and Chickpeas”

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The nuttiness of chickpeas, crisp-tender texture of green beans, and the sweetness of tomatoes combine for a sensational Lebanese dish.
The nuttiness of chickpeas, crisp-tender texture of green beans, and the sweetness of tomatoes combine for a sensational Lebanese dish.

These days, all you need do is drive to the nearest supermarket if you’re in need of a bag of bulgur.

But Anissa Helou, the Beirut-born prolific cookbook author, journalist and broadcaster, remembers her mother recounting how her own mother’s family would make their own in a time-consuming, laborious process.

The family would hand-sort sacks of wheat to pick out any impurities, then parboil it, drain it, and spread it out on sheets underneath the sun to dry for days to create bulgur.

The nutritious whole grain — high in fiber, manganese, magnesium, and iron — would last them an entire year before the whole process would be repeated again.

Bulgur is not only versatile, but has the advantage of being quick to cook, usually in about 10 minutes.

No wonder it is a mainstay in Lebanese cooking.

If all you’ve ever had it was chilled in the parsley- and mint-laden tabbuleh salad, then do yourself a favor and try it warm in Helou’s “Green Beans, Bulgur Wheat, and Chickepeas” dish.

It’s from her newest cookbook, “Lebanon: Cooking the Foods of My Homeland” (Ecco), of which I received a review copy.

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