Pan-Roasted Salmon Ramen with Spicy Miso Broth & Wakame
REGION: Japan! My married namesake! INGREDIENT I'VE NEVER USED BUT WILL GLADLY USE AGAIN: Tatsoi. This is basically bok choy, but leave...
Spaghetti Squash with Kale & Creamy Parmesan Garlic Sauce
REGION: Italian roots with Brooklyn Kale-Craze influences INGREDIENT I'VE NEVER USED BUT WILL GLADLY USE AGAIN: Spaghetti Squash! Not...
Rogue turkey meatloaf
REGION: American pantry assemblage INGREDIENT I'VE NEVER USED BUT WILL GLADLY USE AGAIN: This was an amalgamation of things I've had in...
Vietnamese Beef Pho with Thai Basil
REGION: Vietnam INGREDIENT I'VE NEVER USED BUT WILL GLADLY USE AGAIN: It's a toss up between thai basil (which smells wonderfully like...
Braised Chicken with Potatoes and Massaman Curry
REGION: Indian. Such spicey Indian. INGREDIENT I'VE NEVER USED BUT WILL GLADLY USE AGAIN: Fish sauce. Who knew?! RECOMMENDED CHEF's...
MEAT lasagna
REGION: Italian influenced, American spun INGREDIENT I'VE NEVER USED BUT WILL GLADLY USE AGAIN: collected indiscriminate cheese ends...
Korean-Style Tteok
REGION: Korea INGREDIENT I'VE NEVER USED BUT WILL GLADLY USE AGAIN: Gochujang RECOMMENDED CHEF's JUICE: Go wild! Get some fun craft beer...
Chicken Charlemagne
REGION: None that I know of, but there is butter so let's consider this French-inspired INGREDIENT I'VE NEVER USED BUT WILL GLADLY USE...
Banana Leaf Steamed Cod
REGION: Southeast Asia INGREDIENT I'VE NEVER USED BUT WILL GLADLY USE AGAIN: Yu choy, a leafy green in the mustard family that wilts like...
