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.
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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09/30/20
Golden Braised Green Beans
I always feel a little frantic at the end of summer, making the most of preserving, pickling, and rushing to put up of all sorts of late-summer fruit and vegetables...
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07/18/20
Pizza Pinwheels
Isn’t the best part of eating pizza that first bite that immediately tells your brain more, more, more? The same for these pinwheels, but they’re a little deceptive in that...
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07/01/20
Summer Squash Confit with Lemon and Garlic
This time of year, I go a little crazy at the farmers’ markets and this past week has been no different, including picking up three types of summer squash. Ridged Italian Costata...
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03/16/20
Pantry Pasta
It’s pre-dinner cocktail time and if you’re like many of us–toasting your friends virtually with a Quarantini–it’s also a good time to cook “together.” Since we are hunkering down and...
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01/23/20
Winter Citrus Couscous Salad
This make-ahead salad is easy to transport—think desk lunch or post-workout snack. Feel free to add your favorite vegetables, fruit, and nuts. In season, make the most of citrus, pomegranate, and dried...
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