Tom Yum Noodle Soup is a hearty, tangy, delicious Thai noodle soup that’s surprisingly simple to put together.  Contrary to what you may be thinking, it’s not just the tom yum soup you’ve had at your local Thai restaurant with noodles added to it. It is its own delicious dish, and each diner can make […]

This is a classic Cantonese Mustard Green Soup that you can make in under 30 minutes. It offers lots of health benefits without the hassle of simmering soup stock for hours!  An Easy Cantonese Soup   Our whole family loved this Cantonese homestyle soup. It has simple ingredients and pantry staples we always have on hand. […]

I have tested and tweaked this Spaghetti Bolognese over the last 3 years. It’s richly meaty with a mixture of beef and pork, with layers and layers of flavor. It’s become my personal Sunday sauce—my “I need to feed people and make them feel loved” recipe. Dare I say, it’s exactly what you want in […]

This basic, easy Chinese pork stock can be used as a base for many dishes, from wonton and noodle soups to braises and gravies! The key to a really clean and flavorful pork stock is a couple simple preparation steps. We’ll show you how to make it!  How to Get a Really Clean Flavor We […]

There’s something special about Pork Belly Char Siu that goes above and beyond a traditional roast pork char siu.  Super-tender and decadent, pork belly roasts up beautifully and just melts in your mouth! Serve it over a plate of steamed rice with a simple side of blanched greens, and you have a simple but outrageously delicious meal. It […]

Moo shu pork is an iconic Chinese restaurant dish of stir-fried pork, cabbage, carrots, and mushrooms, served on paper-thin, chewy pancakes with a sweet hoisin-based sauce. It is an absolutely delicious combination, and this moo shu pork recipe will yield that nostalgic flavor from American Chinese restaurants past.  Moo Shu Memories Fun to eat and […]

Unless you’re living your life better than me (probably!), I bet it’s been way too long since you last had a baked potato for dinner — or, as they’re more charmingly called across the pond, “jacket potato.” And it’s a crime because they’re so cozy and uncomplicated to make, we could fix this right now.

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We jokingly call these meaty, greeny, cheesy, beany, spicy baked chickpeas because, well, internet recipe naming conventions make us laugh but I really think of them as Pizza Beans 2.0. I introduced Pizza Beans 1.0 in my second cookbook, Smitten Kitchen Every Day, where I dreamed of a mash-up of Greek gigante beans in tomato sauce and an American baked ziti, with beans instead of noodles. I called them “pizza” beans to try to convince my then-kindergartener to try them with clever marketing. We still adore the recipe and all of the truly unexpected places it’s landed.

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