Characteristic: sauce/dressing

If you have home cooked or canned chickpeas on hand, this comes together very quickly. The sauce is versatile and keeps for a week so make plenty to use in other ways. Use other tender greens like mustard or turnips greens or even mizuna or tatsoi if you don't have spinach.   You can scale this up but don't skimp on the greens. You want plenty per serving and they cook down so much.  ... Read more »

I make aioli starting in the spring when asparagus and snap peas show up. I love dipping blanched vegetables in it and making egg salad with aioli or spreading it thickly on toast and topping with whatever else I have on hand, until the tomatoes arrive and then it's tomatoes and cucumbers . . . and then green beans and artichokes get dipped. I sometimes plenty of basil or chives or parsley and tarragon. I thin it out to make salad dressings, top halves of hard-boiled eggs with it for a fake deviled egg. It's also perfect on a simply cooked piece of fish, chicken or any meat.  ... Read more »

There are several versions of Okonomiyaki and this one traditionally includes minced dried shrimp which I omit since I don’t typically stock dried shrimp. You can make several very large pancakes, the size of the pan, and cut them in wedges or make them more typically pancake-sized. The sauce is nothing more than mayonnaise, Sriracha (or chili sauce of your choice) and soy sauce and it improves everything it touches.   Yields about 14 4-5 inch pancakes.... Read more »