03/23/21
Rainbow Eggs and Toasted Pita Salad
In homage to spring, here’s a colorful salad of eggs lightly pickled with turmeric and beet and tossed with toasted flatbread, such as pita or naan. Consider doubling the batch...
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All recipes have been tested by the KimSunée.com test kitchens unless otherwise noted.
02/09/21
Chile con carne
No beans, no tomatoes, no fillers. Not quite a stew or a soup. Simply, this is an addictive “bowl of red” inspired by the kitchens of New Mexico and Texas, with deep...
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01/25/21
Soy-Brown Butter Salmon
When it comes to cooking with pristine ingredients, such as fresh wild seafood, the “less is more” approach often works best. Recently, I was lucky enough to test recipes with some gorgeous...
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01/20/21
Spicy Crispy Tofu Bowls
I don’t cook tofu very often, but when I do, I prefer it with bold flavors and sometimes crisped up around the edges. The key to crunchy-edged tofu is to...
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12/30/20
Spicy Coconut Black-Eyed Peas
NOTE: This was originally posted in 2014, but updated for this New Year. With a New Year to start in just a few days, I was thinking of some of...
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11/10/20
Steamed Oysters and Fries
Want all the glory of a perfect cooked oyster and none of the pain? Try steaming instead of shucking… I grew up eating Gulf oysters, plump and raw on the...
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10/18/20
Fall Hummus Bowls
Hummus, the go-to dip of chickpeas blended with sesame seed paste, lemon and garlic, is often so hit-or-miss I stopped eating it for a long time. But during the past...
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08/08/20
Savory Tomato Galette
A no-fuss, open-faced tart, the galette is a blank canvas for both sweet and savory cravings. Late-summer tomatoes really shine here with cheese and garlic-laced mayo. Use this as a base recipe and...
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