Winter Greens Japanese Style

Using an Instant Stock Tames Collards In A Blink For centuries the Japanese flavor their stocks with delicious (umami) ingredients turning soups, stews, and braises into nuanced flavor. It’s to die for! I love to make these stocks from scratch, known as dashi, and they are so much easier than meat-based stocks. Now there is a…

Turnip Time!

Here’s a unique technique—both poaching and sautéing in the same pan!

Mashed Potatoes & Kale

Combine winter greens and potatoes into one delightful dish. The leftovers will become spectacular as a planned-over potato cake.