Mains

All recipes have been tested by the KimSunée.com test kitchens unless otherwise noted.

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...

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...

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...

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...

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...

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...

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...

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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Mains

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...

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...

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...

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...

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...

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...

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...

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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