A hearty mixture of white beans and greens packed with flavor.
Pineapple Marinated Chicken Breasts with Pineapple Salsa and Rice
This is one of Dick’s go-to recipes from NYTimes Cooking.
Basic Brownies
Not too cakey. Not too fudgey. Not too melty.
Venison Pork Meatballs
Dick’s go-to meatball recipe. Originally from Mauinui, he adapted it to combine ground pork into the mix and double the amount of balls.
Spicy Salmon Poke Bowls
I love making these with the poke packs from Wulf’s Fish.
Potato Leek Soup
Thick, rich, hearty soup, perfect for a chilly New England day.
Nobu’s Miso-Marinated Black Cod
A popular recipe by Chef Nobu Matsuhisa. Black cod, aka sablefish or butterfish, has a beautiful velvety texture and a mild but distinct flavor profile. Interestingly, eating the fish prepared this way brought to memory the buttery sweetness of pancakes with maple syrup.
Cheddar Scallion Jalapeno Scones
These savory scones fill the kitchen with a mouth-watering aroma when I bake them on a Saturday morning. Sometimes I make this recipe with just a handful of chopped chives instead of scallions and jalapenos, which is also super tasty.
Sheet Pan Pork Chops with Jo’s Korean Marinade and Spicy Carrots
This is another Momofuku recipe that is ridiculously tasty and will definitely added to our repertoire.
Sheet Pan Ginger Scallion Fish Ssäm with Savory Charred Onions
This is a Momofuku recipe that I did not alter at all. I fell in love the first time I made it and will definitely be cooking it on the regular.