Category Archives: Recipes (Savory)

A Hero of A Sandwich

Posted on by 2 comments
A hearty sandwich full of textures and flavors that only uses 2 ounces of sausage per serving.
A hearty sandwich full of textures and flavors that only uses 2 ounces of sausage per serving.

You know those fancy sandwiches you line up for?

The ones that layer a delicious mix of ingredients that you might never have thought to put together on your own?

The kind with real spark that oh-so satisfies with every bite?

Well, this is that type of sando.

What’s more, it’s purposely made with less meat — but you wouldn’t necessarily know it.

“Philly-Style Sausage and Broccoli Rabe Subs with Portobello” is one of those trophy sandwiches that’s winning and winsome.

It’s from the cookbook, “Mostly Meatless” (2025), of which I received a review copy, by America’s Test Kitchen.

Read more

The Comfort of Tomatoes and Eggs

Posted on by 2 comments
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.

Read more

Something Fishy — In The Best of Ways

Posted on by Leave a comment
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.

Read more

Calling All Cauliflower Fanatics

Posted on by Leave a comment
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.

Read more

Shiso Fine

Posted on by Leave a comment
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.

Read more
« Older Entries