Lemons + Anchovies

An Easier Bolognese Sauce

An Easier Bolognese Sauce This is the pared down version of my classic Bolognese ragú. No fancy ingredients or wine--just meat, soffritto, tomatoes, broth and milk--but the sauce is just as rich and comforting as the original. The spaghetti sauce of my childhood was of the Filipino kind. ... Read More

Dolmas (Stuffed Grape Leaves)

Dolmas (Stuffed Grape Leaves) Classic meat and rice filled dolmas get a huge boost of flavor with herbs and two ingredients I love. They can also easily be made without meat, too. My husband is nothing if not consistent, particularly when it comes to food. Actually, maybe predictable is the ... Read More

Mixed-Herb and Preserved Lemon Gremolata

Mixed-Herb and Preserved Lemon Gremolata The next time you have spare bits of various herbs needing to be used up, make this gremolata and dress up your meat and fish. In a perfect world, I would have a thriving, verdant herb garden just outside my kitchen. I would be able to pick just the ... Read More

What’s in my Pantry: Fish Sauce

What's in my Pantry: Fish Sauce Have you ever been tempted to peek into your friends' cupboards to see what foods or ingredients they like to stock up on? This new series is my way of opening my pantry doors to you, one favorite item at at time. I feel like this series has been a long time ... Read More

Tofu-Shiitake Stir-Fry on Endive Cups

Tofu-Shiitake Stir-Fry on Endive Cups As stir-fries go, this is as easy as it gets and it’s loaded with flavor. Serve it with rice for an easy dinner or in endive cups and they’re fit for company. It may still be warm enough to run around town without a jacket and in sandals during the day ... Read More

Sotanghon Guisado: Stir-Fried Glass Noodles

Sotanghon Guisado: Stir-Fried Glass Noodles This popular stir-fried dish from the Philippines uses glass noodles (cellophane noodles, bean thread noodles) as the feature ingredient. They have a wonderfully chewy, springy texture and absorb the flavors of the stir-fry quite well. With a few ... Read More

Join the Newsletter