Orecchiette Carbonara with English Peas and Pea Shoots

Orecchiette Carbonara with English Peas and Pea Shoots is a perfect Spring Pasta. We added Snap Peas to the recipe. You can find the recipe on our blog of April 28, 2009: Click the date to get the recipe. The Snap Peas were a great addition, they added a Crispness to the Pasta. We even got Tom to assist with the stirring! We highly recommend it.

Once again we started with a Caesar Salad. 

One-Pan Pork Chops with Feta, Snap Peas and Mint

We like the One-Pan Pork Chops with Feta, Snap Peas and Mint . You can find the recipe on our blog of April 25, 2023: Click the date to get the recipe. The idea of the Feta with Pork is unusual and delicious. The Feta is a great contrast the taste of the Pork. They offset each other, making the paring very tasty. . We started with an Asparagus Salad topped with Burrata Stracciatella (Stracciatella is the soft inside Burrata), Hazelnuts and Brown Butter.

 

Chicken Risotto with White Miso and Lemon

Chicken Risotto with White Miso and Lemon is an interesting recipe. The Miso adds a Unami profile to the dish without making the dish taste Asian. The  Lemon juice adds acidity that cuts through the fat, keeping the Unami infused Risotto  from feeling dense. The Risotto is extremely tasty but doesn't have the heaviness you would expect with the addition of the Miso. This is a clever and good recipe. You should try it!

Chicken Risotto with White Miso and Lemon
4 servings
 
INGREDIENTS
 
1       pound boneless, skinless chicken thighs, cut into bite-sized pieces
1½    cups Arborio rice
6       cups low-sodium chicken broth, kept warm in a separate pot
2       tablespoons white miso paste
½      cup dry white wine (Pinot Grigio or Sauvignon Blanc)
1       cup freshly grated Parmigiano-Reggiano cheese
2       tablespoons unsalted butter, plus 2 tablespoons olive oil
1       medium yellow onion, finely diced, 2 cloves garlic, minced
Zest of 1 lemon, plus juice for serving
Fresh parsley or chives, chopped, salt and pepper to taste
 
DIRECTIONS
 
1.    Season the chicken thigh pieces generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken in a single layer until golden brown on both sides, about 4 to 5 minutes per side. Remove the chicken to a plate and set aside.

2.  Reduce the heat to medium. Add a drizzle more oil if the pot looks dry, then add the diced onion. Cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

3.   Add the Arborio rice and white miso paste to the pot. Stir constantly for 2 to 3 minutes, coating every grain of rice with the miso and fat. The rice will go from bright white to slightly translucent around the edges this is the toasting step that builds a nutty base flavor.

4.  Pour in the white wine. It will sizzle and steam immediately. Stir while scraping up any browned bits from the bottom of the pot Continue stirring until the wine is almost completely absorbed by the rice, about 1 to 2 minutes.

5.  Begin adding the warm chicken broth about ½ cup at a time, stirring gently after each addition, Wait until the broth is mostly absorbed before adding the next ladleful. Continue this process for 20 to 25 minutes. Start tasting the rice after about 3 cups of broth it should still be fairly firm at that point.

6.  The risotto is done when the rice is creamy on the outside but still has a slight firmness in the center - tender with a bit of resistance, not mushy and not crunchy. You may not use all 6 cups of broth, or you may need a touch more. Let the rice tell you

7.  Remove the pot from the heat. Stir in the butter, grated Parmigiano-Reggiano, lemon zest, and chopped fresh herbs. Stir vigorously for about 30 seconds this final burst of stirring activates the remaining starch and makes the risotto extra creamy. Taste and adjust salt and pepper as needed

8.  Fold the seared chicken back into the risotto. Spoon immediately onto flat plates or wide shallow bowls - the risotto should spread slightly and look loose and creamy, not stiff. Squeeze a bit of fresh lemon juice over

 

Braised Kimchi Chicken with Sweet Potatoes

Braised Kimchi Chicken with Sweet Potatoes was a surprise to me. I was afraid the Kimchi would be to strong and overpower everything. It didn't. It provided a great background to this dish. The Potatoes were exceptionally good (we used the purple Japanese Sweet Potatoes). So sweet and soft. This is a good and unusual recipe.

Braised Kimchi Chicken with Sweet Potatoes
New York Times
 
A ginger- and gochugaru-infused butter underpins the multilayered seasonings in this savory braised chicken dish. Kimchi’s acid tenderizes the meat and provides intensity to the final gravy, an electric-red pool of umami. White rice tastes great with this, as do mashed potatoes or crusty bread, to sop up all the buttery juices. An age-old secret to juicy chicken is blanching, then shocking the meat with cold water, a technique that appears in dishes like Chinese white-cut chicken and Hainanese chicken rice. This initial step also results in a clean chicken flavor and a rich, pure-tasting sauce.
 
INGREDIENTS
Yield:4 servings
 
2       pounds bone-in, skin-on chicken drumsticks or leg quarters
4       tablespoons unsalted butter
1       (3-inch) piece ginger, peeled and cut into fine matchsticks
2       tablespoons gochugaru (see Tip)
1½    packed cups finely chopped kimchi, plus any juices
2       tablespoons fish sauce
1       tablespoon honey
2       fresh or dried bay leaves
Salt and freshly ground black pepper
1       large or 2 small Asian sweet potatoes (about 10 ounces), peeled and cut into 2-inch chunks (see Tip)
1       small yellow onion, peeled and cut into 2-inch chunks
 
 
PREPARATION
 
Fill a medium bowl with ice water. Then, fill a large Dutch oven or other heavy-bottomed pot with cold water and bring to a boil over high. Add the chicken and poach for just 5 minutes (it’s OK if the water doesn’t come back to a boil). Shock the chicken in the ice water to stop the cooking and set aside. Drain the Dutch oven, rinsing if very dirty, and return the pot to the stove.
 
In the now-empty, fairly dry pot, melt the butter over medium. Add the ginger and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir the gochugaru into the gingery butter, just a few seconds, then immediately add the kimchi, fish sauce, honey, bay leaves and 1 cup water. Nestle in the chicken pieces so they’re partly covered by liquid. Season with salt and pepper.
 
Raise the heat to high and bring the pot to a simmer. Reduce the heat to medium-low to continue simmering the chicken for 10 minutes to begin its braising journey.
 
After 10 minutes, place the sweet potato and onion over the chicken, coaxing them into the liquid if possible (or at least spooning over some of the liquid). Continue simmering the stew, partly covered, until the sauce is reduced, the potatoes are tender and the chicken falls off the bone, about 30 minutes. Serve the chicken and vegetables with the sauce ladled over.
 
TIPS
 
Asian sweet potatoes have tapered ends with reddish-purple skins and yellow-white interiors. They also become gloriously fudgy when braised like this (or dry-roasted whole). Their orange-bellied American counterparts, varieties such as Beauregard, jewel and garnet, would disintegrate into a soft sludge, but the Asian sweet potato — particularly the Japanese satsumaimo and the Korean goguma — remains sturdy even after a long, slow cook, their chestnut-sweet interiors only deepening with time.
 
Gochugaru, a mild, intensely savory Korean red-pepper powder, ranges from a fine dust to tiny coarse flakes. Try to buy the coarse variety for a deeper, sweeter flavor. You can find gochugaru at Korean and other Asian supermarkets and at many grocery stores, as well as online.
 
 

Scallops and Risotto

This was a great way to repurpose our leftover Pea Risotto. We simply Salted and Peppered Scallops, quickly sautéed and topped the re-heated Risotto with the Scallops. Once again we started with a Caesar Salad.

Risi e Bisi (Green Pea Risotto)

We like Risotto. There is so much you can do with Risotto. It essentially is way of cooking Rice and it is amenable to being flavored in many different ways. This recipe uses Green Peas and we enhanced it further with Snap Peas. It was great. It was Passover so we started with Matzah Ball Soup. We didn't make it but brought it in.

Risi e Bisi (Green Pea Risotto) Risi e Bisi (Green Pea Risotto)
This Venetian rice-and-pea classic is creamy, lemon-vibrant, and ready in less than an hour.
By Anna Theoktisto | Published on March 19, 2026
Total Time: 50 mins
Servings: 6
Ingredients
2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped (about 1 1/2 cups)
2 large garlic cloves, thinly sliced (about 1 tablespoon)
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 cup Vialone Nano rice
1/2 cup (4 ounces) dry white wine
4 1/2 cups chicken broth, divided
3 cups frozen green peas, thawed and divided
1 1/2 ounces Parmigiano-Reggiano cheese, grated (1/2 cup), plus more for garnish
1/4 cup cold unsalted butter, cubed
1/4 cup chopped fresh parsley, plus more for garnish
1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice, plus more zest for
garnish
Directions
Step Step 1 1
Heat oil in a large Dutch oven over medium-high. Add onion, garlic, salt, and pepper; cook,
stirring often, until softened and beginning to brown, 4 to 6 minutes.
Step Step 2 2
Stir rice into onion mixture; cook, stirring constantly, for 1 minute. Add wine; cook, stirring
constantly, until evaporated, 30 seconds to 1 minute. Add 4 cups broth; bring to a boil over
medium-high. Reduce heat to medium; cook, stirring occasionally, until rice is tender, about
14 minutes.Step Step 3 3
While rice cooks, transfer 1 cup peas and remaining 1/2 cup broth to a blender. Process until
smooth, 30 seconds to 1 minute, scraping down sides of blender as needed.
Step Step 4 4
When rice is tender, remove from heat; stir in cheese, butter, parsley, lemon zest and juice,
pea puree, and remaining 2 cups peas. Divide among 6 bowls; garnish each serving with
additional cheese, chopped parsley, and lemon zest.
Make ahead
Risi e bisi is best right after it’s made: Leftovers will thicken as the rice continues to
absorb liquid. To revive it, loosen gently with warm broth or water over low heat,
stirring in a pat of butter and a squeeze of lemon. To streamline prep, you can grate
the cheese a day ahead, and if using fresh peas, blanch them up to one day in advance
and refrigerate.

 

Asparagus

One of the joys of Spring is the arrival of fresh Asparagus. We like Delta Asparagus which we think is the best. There are many ways to serve it. This preparation was excellent. Steam the Asparagus for 4 minutes. We topped with Salt, Pepper, Olive Oil then Chopped Egg. We sprinkled with Piment d'Espelette is Red chili pepper from the Basque region of France, just across the border from Spain, in the Nive Valley. The powdered form of Espelette pepper provides a subtle heat, and can be used as a colorful substitute for ground black pepper, cayenne, or hot paprika.

Mar 30 Chile Lime Roast Chicken

Chile Lime Roast Chicken is a good recipe. I liked the Crispy Skin (of course) and the Lime added a hit of zest to the flavor profile. The Potatoes and Carrots cooked under the Chicken absorbing their juices and flavors. This was a good recipe.

We started with a Caesar Salad.

Chile Lime Roast Chicken

New York Times

Cumin, coriander, paprika and oregano lend this roast chicken a warm, herby flavor profile. It’s cooked on a bed of baby potatoes and carrots that soak up the chicken’s drippings. While the chicken and vegetables roast, whip up a butter-based sauce infused with garlic, serranos, lime and cilantro, which provides a punch of brightness and freshness to cut through the richness of the dish. If you have the time, refrigerate the seasoned chicken uncovered for 30 minutes to 24 hours for a more flavorful chicken and extra-crispy skin.
 
INGREDIENTS
Yield:4 servings
 
2       teaspoons ground cumin
2       teaspoons ground coriander
1       teaspoon paprika
1       teaspoon dried oregano
2       teaspoons kosher salt (such as Diamond Crystal), plus more for seasoning and serving
1       spatchcocked chicken (about 3½ pounds, see Tip) or 8 skin-on chicken thighs (about 3 pounds), patted dry
1½    pounds baby potatoes, halved
2       large carrots, cut into ½-inch pieces 
2       tablespoons neutral oil, such as canola
½      cup unsalted butter
5       garlic cloves, minced
2       fresh serrano chiles, minced
½      cup cilantro leaves, finely chopped
1       lime 
 
 
PREPARATION
 
1.            Heat oven to 450 degrees. In a small bowl, mix together cumin, coriander, paprika, oregano and salt. Coat the chicken thoroughly with the spice mixture. 
2.            In a large cast-iron skillet, combine potatoes and carrots. Add oil, season with salt and toss to coat. Place chicken on top, skin side up. Roast until chicken is cooked through and skin is crisp, 45 minutes to 1 hour. (An instant-read thermometer inserted into the breast or thigh should read 165 degrees.)
3.            During the last 5 minutes of roasting, in a small skillet, melt butter over medium-low heat. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Turn off heat and stir in serranos and cilantro. Zest the lime into the pan, then halve the lime and squeeze the juice into the sauce. Season with salt to taste.
4.            Drizzle the butter sauce over the chicken and serve.
 
TIP
Spatchcocked, or butterflied, chicken has been split in half with the backbone removed for quicker cooking. They’re often sold alongside whole chickens at the supermarket. You can also ask the butcher to prepare it for you, or follow the simple steps in this recipe.

 

Spinach Egg Bites

Cathy has been making different versions of Egg Bites. We like them. This is the recipe we first used. The secret is we bought a silicon muffin pan that allows the Egg Bites to be easily popped out. They can be frozen and microwaved as needed.

Spinach Egg Bites
New York Times
 
Lovers of the sweet, earthy flavor of leafy greens can rejoice in these fluffy egg bites, which are mostly spinach and scallions bound by a little egg. Many great dishes of the world start like this: Spanikopita, the savory Greek spinach and feta pie, comes to mind, as does kuku sabzi, the herby, frittata-like Persian dish. These egg bites are a great make-ahead breakfast or high-protein snack on their own, and they’re also a lovely lunch or light dinner alongside a green salad. They’re adaptable, too: You can swap out the scallions for dill or parsley, and the Parmesan for Cheddar or feta. Make them your own.
 
INGREDIENTS
Yield:12 egg bites
 
Olive oil, for greasing
2     (10-ounce) packages frozen chopped spinach, thawed
4     scallions, thinly sliced crosswise
6     large eggs
2     cups (16 ounces) cottage cheese
¼    cup grated Parmesan
Pinch of ground nutmeg
Salt and freshly ground black pepper
6     tablespoons all-purpose flour
1     teaspoon baking powder
 
 
PREPARATION
 
1. Arrange a rack in the center of the oven and heat to 375 degrees. Generously grease a 12-cup muffin tin with olive oil and place on a sheet pan.

2. With clean hands, squeeze the spinach over the sink to remove as much water as possible. Drain well and add to a large bowl, along with the scallions, eggs, cottage cheese, Parmesan and nutmeg. Season with salt and pepper. Stir until well combined. Add the flour and baking powder, and stir just until incorporated.

3. Fill the muffin tin with the spinach mixture — ⅓ cup each — and bake until set, 20 to 25 minutes. Allow to cool completely before running a sharp paring knife around the edges of each cup to help release the bites. (Alternatively, you could use a silicon muffin mold.)

4. These egg bites stay fresh in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. To reheat, just microwave them for 10 seconds at a time until warmed through.

  

Viral Lasagna Soup Recipe, the Gustiamo Way

 

Viral Lasagna Soup Recipe, the Gustiamo Way is a fabulous soup. It is perfect on a cold winter day. The soup is very thick. We recommend it. It will be a regular addition to our repertoire.

We started with a Caesar Salad. A great dinner!

Viral Lasagna Soup Recipe, the Gustiamo Way
 
Lasagna soup is everywhere. Creamy. Cozy. Internet-famous. So of course we tried it. What does Gustiamo think? Are you allowed to break lasagna sheets? Yes, if you use the right lasagna.
If you’re breaking lasagna sheets into broth, they need structure. Bronze-extruded, slow-dried Lasagna Faella holds its bite, grips the sauce, and stays al dente even the next day. This soup reheats beautifully. The flavor deepens. The texture stays perfect. Just make sure you stir well after adding the broken lasagna pieces. Really stir. These sheets love each other and will cling if you ignore them.
Most versions add cream. We add depth instead. Sicilian tomato concentrate and a Vacche Rosse cheese rind simmering in the broth create an umami base that makes cream completely unnecessary.
The result? Silky broth. Deep tomato flavor. Tender pork. Lasagna pieces with bite. A soup that reheats like a dream. The flavor deepens overnight and the pasta stays beautifully al dente thanks to that slow drying. 
 
INGREDIENTS
 
Onion, ½, finely chopped
Pork (ground or finely minced), ½ lb
Tomato concentrate, 2 tbsp
Homemade broth, 3 cups
100% Italian tomatoes, 1 can (400 g)
Lasagna Faella, 12 strands, broken into large pieces
Vacche Rosse cheese, 50 g, grated
Vacche Rosse rind, 1 piece
Extra virgin olive oil
Fine sea salt
PREPARATION
 
1. In a heavy pot, sauté the onion in olive oil for 2–3 minutes, until soft.

2. Add the tomato concentrate and a spoonful of broth to loosen it. Let it cook briefly to deepen in flavor.

3. Add the pork and cook until browned and fully cooked through.

4. Add the canned tomatoes, crushing them directly in the pot with a wooden spoon.

5. Pour in the remaining broth, add a pinch of salt and the Vacche Rosse rind.

6. Simmer gently for 15–20 minutes to let the flavors combine and intensify. The rind stays in. If you prefer a looser, soupier texture, add a spoonful or two of water or broth as it cooks.

7.  Add the broken lasagna pieces and stir immediately and thoroughly to prevent sticking.

8. Cook for about 15 minutes, stirring occasionally, until perfectly al dente.*

9. Stir in grated Vacche Rosse cheese until melted.

10. Serve with more grated cheese and a drizzle of intense extra virgin olive oil.
 
If you plan to make it ahead and reheat later, cook pasta only 10 minutes, as it will continue cooking in the hot soup after you take it off the stove. Reheat gently for 1-2 minutes.

 

 

10-Minute Pan-Seared Scallops with Yuzu Kosho Sauce

In a hurry and want to make a delicious dinner? 10-Minute Pan-Seared Scallops with Yuzu Kosho Sauce is your answer. It will take longer to set the table than to make the dinner. It is delicious. We really like Scallops - they are very versatile. We only cook with fresh Scallops, never frozen ones. The Yuzu Kosho makes a perfect sauce, especially when it soaks into the rice. 

10-Minute Pan-Seared Scallops with Yuzu Kosho Sauce

The Global Pantry Cookbook
 
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
SERVES: 2

 
Scott’s kids used to joke that a certain type of home-cooked dish was “restaurant quality,” meaning it duplicated very good fancily plated things served in terribly expensive (for a family of four) New York restaurants. Scallops are the easiest seafood to make this way: Fast sear + simple sauce + nice plating = restaurant quality! Here, the juice of mollusks sweetens the cooking butter, and then the butter is elevated by the ethereal citrus goodness, chile heat, and slight fermented funk of yuzu kosho. Everything is knit together with a bit of rich coconut milk. Serve with an interesting salad, a good white wine, and crusty bread, and save some money by staying in.
 
INGREDIENTS
 
2                teaspoons yuzu kosho
1/3             cup coconut milk (warm the can and shake before opening)
2                tablespoons unsalted butter, at room temperature
1                teaspoon canola oil
8 to 10      large dry scallops (3/4 to 1 pound), depending on size, patted dry
 
 
INSTRUCTIONS
 
1. Mix the yuzu kosho together with 1 tablespoon of coconut milk in a small bowl until you have a slurry, then add the rest of the coconut milk and whisk until thoroughly mixed.

2. Heat the oil in a large skillet over medium-high heat for 30 seconds, then add the butter and swirl until just starting to brown. Add the scallops (keeping space between them) and sear undisturbed for 1 1/2 minutes. Check one scallop: It should be beautifully seared. When it is, flip and cook the scallops for another 1 1/2 minutes without poking them. Put the seared scallops on 2 serving plates and remove the pan from the heat.

3. Add the coconut milk mixture to the pan, where it should bubble. Stir with a silicone spatula until mixed and heated through, 30 seconds to 1 minute. Drizzle the sauce over the plated scallops. Serve immediately.

 

 

Japanese Pasta with Shrimp and Asparagus

Japanese Pasta with Shrimp and Asparagus is an excellent recipe. Surprisingly there are many Japanese recipes that use Pasta. Remember that Pasta originally came from China not Italy. This is a good recipe. I look forward to making it again!

Japanese Pasta with Shrimp and Asparagus
 
Seasoned with soy sauce and flavorful dashi broth, this Japanese-style Pasta with Shrimp and Asparagus is
incredibly delicious and ready in less than 30 minutes! It’s also gluten-free!
Prep: 10 mins Cook: 20 mins Total: 30 mins
Servings: 2
 
INGREDIENTS
¼  red onion (2.5 oz, 70 g)
2   cloves garlic
6 oz asparagus spears
10 pieces shrimp (9 oz, 260 g; peeled and deveined) Diamond Crystal kosher salt
freshly ground black pepper
1 Tbsp extra virgin olive oil
1½–2 Tbsp unsalted butter
1–2     dried red chili pepper (seeds removed; optional)
¼–⅓   cup dashi (Japanese soup stock)
1  Tbsp soy sauce (use GF soy sauce for gluten-free) crushed red pepper (red pepper flakes) (optional)
8  oz gluten-free pasta (4 oz/113 g per person; I used my favorite GF pasta brand‘s linguini)
 
 
INSTRUCTIONS
 
1.  Gather all the ingredients. Bring a big pot of water to boil.

2.   Meanwhile, cut ¼ red onion and 2 cloves garlic into thin slices.

3. Cut 6 oz asparagus spears diagonally and separate the spears and stalks, as we will sauté the stalks first because they take longer to cook.

4. Sprinkle Diamond Crystal kosher salt and freshly ground black pepper on 10 pieces shrimp. 

5.  Once the pasta water is boiling, for 4QT (16 cups or 3.8L) add 2 Tbsp salt. Then, add 8 oz gluten-free pasta. As we will cook the pasta a little longer after draining, cook it 1 minute less than the directions on the package.

6. Heat 1 Tbsp extra virgin olive oil in a large skillet over medium heat. When it’s hot, add the shrimp and cook until the bottom side is nicely browned, about 2–3 minutes. Don’t touch the shrimp until it releases itself from the skillet. Once it has a nice char on one side, you can easily flip.

7. When one side of the shrimp is nicely browned, flip and cook the other side for 2–3 minutes. Once the shrimp are nicely golden brown, transfer to a plate and set aside.

8. Lower the heat to medium low, add 1½–2 Tbsp unsalted butter and swirl around.

9. Add the red onion and garlic slices and sauté for 1 minute. If you like spicy pasta, add 1–2 dried red chili pepper now. Increase the heat to medium and add the stalks of asparagus. Sauté for about 3minutes, until asparagus stalks become tender.

10. Then, add the spears of asparagus and cook for another 1–2 minutes, until the asparagus are tender but still nice and crisp.

11. Add the shrimp back into the skillet, add ¼–⅓ cup dashi (Japanese soup stock), and increase the heat to medium high.

12. Add 1 Tbsp soy sauce (gluten free) and adjust based on your preference.

13. Add the cooked pasta and toss to combine with the ingredients. If you‘d like, sprinkle freshly ground black pepper

Namiko Hirasawa Chen