Potatoes Simmered in Miso. It’s true what those Japanese Iron Chef judges say! This dish was “subtle, yet profound.”

Dashi: Japanese stock made with konbu (kelp) and bonito flakes. Left: Primary Dashi. Right: Secondary Dashi. See the difference?

What to do with a large block of feta? Marinate it in herby olive oil!

Challah Bread Pudding w/ Blueberries & Cardamom

Crispy Tofu with Sweet Chili Soy Sauce

Pumpkin “Beignets” on top of Pumpkin Congee

Squash Churros in whimsical shapes, to be dipped into Orange-Sage Hot Chocolate

Stuffed Savoy Cabbage with pork; yet another way to use dumpling filling.

Artisan Rye Bread, fragrant from caraway seeds.

Stuffed Squid, Two Ways. Way 2: Potato, Kale & Salami stuffing

Duck Shepherd’s Pie (which I’ve named Duck “Coop” Pie): a ducky twist to the traditional shepherd’s pie. An instant family favorite!

Herbes de Provence, sent to us directly from the Provence!

Mama’s Silkie Chicken, braised in soy sauce, ginger and sesame oil.

Kimchi Fried Rice, an addiction

Potato Cornmeal Foccacia

Marinated Tofu, a standard Taiwan “small eats” dish.

French Piedmont Eggs: hardboiled eggs marinated in olive oil flavored w/ anchovies, garlic, parsley and tomato paste.

I morphed 2 Mexican recipes into one! These GARLIC CHIPS elevated shrimp.

Belado, an Indonesian chile condiment, aka KILLER HOT SAUCE.

Cream of Fennel Soup with a hint of roasted garlic, w/ crispy fennel-y bacon and a good dose of Parsley Oil

Bibingka: Philippine rice cake baked in banana leaves, topped with cheese, salted duck eggs, sugar and freshly-grated coconut.

Greek Caper (and Potato) Salad, à la Kalofagas. A new family favorite!