Lemony Shrimp and Bean Stew

Lemony Shrimp and Bean Stew is a fast, easy, tasty dish. I really think this is a great recipe. It is very easy to make, tastes wonderful, and makes great leftovers. Only trick is to take the shrimp out when you reheat the dish and add just add the end to warm the Shrimp up. But I am getting ahead of myself, you can't reheat it, if you haven't made it. To make it follow the recipe on our blog of: October 30, 2023. Click the date to get the recipe. Enjoy a favorite!

We started with a Caesar Salad.

Doenjang Salmon Rice Bowl

We occasionally make Korean dishes. Some are very intense others less so. Doenjang Salmon Rice Bowl dish had to be on the mild side (good cause other wise we would never have tasted the Salmon. I actually don't have any tasting notes (which I usually do after either a really good dinner or a really bad one) so since my memory of the dinner fails me and I didn't document it we will declare a moderate success. I do remember eating the leftovers, that's a good sign, we didn't trash it. So I can't really say anything except here is the recipe.

We started with a Nectarine Salad with Toasted Almonds. I don't need notes for that, the Nectarines this year are spectacular.

Doenjang Salmon Rice Bowl

New York Times

 

This speedy meal is for seekers of the sweet-salty, known as dan-jjan in Korean. Doenjang, a glorious Korean fermented soybean paste, anchors the sauce with funk and umami. This sauce, balanced with sweet mirin and tangy rice vinegar, both marinates and lacquers salmon, which is quick-roasted. Cutting the fish into cubes allows more surface area for the salmon fat to render quickly, while the centers cook to a medium-rare, melt-in-your-mouth tenderness, a satisfying contrast to the still-crunchy, just-charred onions. This soul-warming breakfast, lunch or dinner tastes best with white rice, kimchi and whatever other accompaniments you might enjoy.

 

Ingredients

 

2      tablespoons packed dark brown sugar

1      tablespoon olive oil

4      tablespoons doenjang (see Tip)

6      tablespoons mirin

2 tablespoons rice vinegar

Salt and black pepper

1      pound salmon fillets (preferably skinless and center-cut), cut into 1 1/2-inch pieces

1      medium yellow onion, halved and thinly sliced

Steamed rice, for serving

Kimchi, for serving (optional)

 

Preparation

 

1.            In a medium bowl, whisk the brown sugar, oil, doenjang, mirin and vinegar until the sugar and doenjang dissolve. Season with salt and pepper. Add the salmon to the marinade and turn with your fingers to evenly coat. Cover and marinate in the refrigerator for at least 10 minutes and up to 8 hours.

2.            When ready to cook, heat the oven to 425 degrees. Add the onion slices to a sheet pan or shallow baking dish. Dump the salmon and its marinade over the onion and toss to combine. Arrange the salmon and onion in a single layer.

3.            Roast until the doenjang glaze bubbles like hot lava along the edges of the pan and the salmon is opaque but still slightly pink in the center, rotating the pan halfway through, 9 to 12 minutes. Divide the rice then the salmon among bowls and serve with kimchi, if desired.

 

 

Baked Oatmeal

I am faced with an existential problem: Should I include a recipe we absolutely did not like and actually tossed out after we first tasted it. Sure why not, maybe our tongues were on vacation, maybe the air was foul, maybe we made a measuring mistake. Whatever, we didn't like it! Try Baked Oatmeal if you dare and let us know if you like it or toss it. 

Baked Oatmeal

New York Times

A toasty, browned top paired with a moist, tender interior, baked oatmeal offers the best of both textures for a simple yet satisfying breakfast. This easy recipe comes together in one bowl, and just about every component is customizable. Depending on what you have on hand, use fresh, frozen or dried fruit, and mix in some chopped nuts, pumpkin seeds or flaked coconut for a little crunch. Any kind of milk works here, including dairy-free alternatives. The addition of egg makes a fluffier dish and helps bind the oatmeal so it can be easily sliced into squares. Serve a few minutes after cooling, or pop into the fridge (see Tip) to enjoy throughout the week.

 

INGREDIENTS

Yield:6 servings

 

3       tablespoons unsalted butter, melted, plus more for greasing

2       cups milk (dairy or non-dairy)

1       large egg

¼      cup brown sugar, lightly packed

2       tablespoons maple syrup or honey, plus more for serving

1½    teaspoons vanilla extract

2       cups old-fashioned oats

1       teaspoon baking powder

1       teaspoon ground cinnamon

1       teaspoon kosher salt (such as Diamond Kosher)

1       cup berries or diced banana; ½ cup chopped, dried fruit; or a combination (optional)

½      cup chopped, toasted nuts, pumpkin seeds or coconut flakes, or a combination (optional)

 

 

PREPARATION

 

1.            Heat the oven to 350 degrees and grease an 8-by-8-inch baking pan with butter.

2.            In a large bowl, combine the milk, egg, brown sugar, maple syrup, melted butter and vanilla; whisk until smooth. Add the oats, baking powder, cinnamon and salt, and stir until combined.

3.            Pour the mixture into the prepared pan. Sprinkle the fruit and nuts evenly on top, if using. Bake, uncovered, until just set in the center, 35 to 40 minutes. Cool for 5 minutes, then scoop onto plates or cut into squares and serve with additional maple syrup on the side, if desired.

 

TIP

Cover leftover baked oatmeal with foil and refrigerate for up to 5 days. Reheat, covered, at 350 degrees for 15 to 20 minutes, until heated through. You can also reheat individual portions in the microwave for 30 seconds to 1 minute.

 

 

Lobster Risotto Cakes

The Lobsters are a gift that keeps on giving. First we ate them at Henry’s Cuisine. Then we made Lobster Risotto. Now it was time to take the leftover Lobster Risotto and turn it into Lobster Risotto Cakes. We served them with asparagus, which is at its very best right now.

Bad News / Good News.

Bad news: The Lobster Risotto Cakes didn’t hold together for some reason. We probably should have added more of a binding agent besides egg and rice flour.

Good news: It made absolutely no difference. They were delicious.

Cathy made a great sauce with Stracciatella—the creamy filling found inside burrata: strands of mozzarella mixed with cream—and she combined it with Paccatella Tomato Sauce. Paccatella is an Italian preparation of preserved tomatoes, particularly associated with the Campania region. It is very rich and wonderful!

What a dinner!

Fava Bean Pasta

 

I could sing the praises of Fava Bean Pasta. We can't wait for Fava's to come into season in the Spring. They are kind of fun to sit there and shell bean from the pod, then immerse them in boiling water and shell the actual beans a second time it is worth it to us. We shell by heart fingers flying as we discuss the upcoming treat. I can't count how many times we have made this pasta. The answer is many! Obviously we love it! You can find the recipe on our blog of April 30, 2018.  Clic the date to get the recipe. I as I write this in August can only patiently wait another 6 or 7 months to make it again!

Lobster Risotto

 

Henry's Cuisine  meets McCall's. Henry's, if we are dining alone and get to take home leftovers, gives us an opportunity to make different fabulous dinners from the leftovers. We felt we didn't have enough Lobster (one can never have too much) so we augmented it with Lobster Tails we purchased from McCalls.Tonight we went use it to make Lobster Risotto. It is delicious, I hope when we get to Italy for Cathy's birthday we see it on the menu somewhere.  You can find the recipe on our blog of: May 2, 2015. Click the date to get the recipe.

We started with a Nectarine Salad with Almonds. All the fruit this year has been excellent. Nectarines were especially sweet.

Asparagus Pasta and Asparagus-Feta Salad

Asparagus has been extremely good this year. We have especially like the Asparagus from McCall's. I always like the slight sour taste of Feta Cheese - so when we saw this recipe for Asparagus-Feta Salad, we couldn't resist. Cathy decided to modify it by adding some toasted Pine Nuts. It was a worthy addition adding a crunch to the salad. Not only was the Salad delicious, but when we make any dish with Asparagus we break of the stem end and give to our neighbor Tom to feed is worms. So we are actually feeding more than ourselves and can feel slightly virtuous.

The main course was an Asparagus Pasta (if Asparagus in season go for it). We have made this many many times. You can find the recipe on our blog of April 17, 2007. Click the date to get the recipe. We used a great pasta that really absorbed the butter sauce: Caserecci. 

Asparagus-Feta Salad

From New York Times Cooking

David Tanis

Updated April 1, 2026

Asparagus is a true spring delight. When it first arrives, at the beginning of the season, it’s best enjoyed plain and steamed, eaten with fingers and dipped into butter, olive oil or a simple sauce. Later in the season it lends itself to more elaborate salads. Here, briefly blanched asparagus is dressed in a mustard vinaigrette, then tossed with arugula, fresh dill and chunks of sharp feta.

Ingredients

Yield: 4 servings

Salt and black pepper

1 bunch medium asparagus (about 1 pound)

2 tablespoons white wine vinegar or lemon juice

2 teaspoons Dijon mustard

3 tablespoons extra-virgin olive oil

2 large handfuls sturdy arugula (about 2½ ounces)

2 ounces feta, cut into ½-inch chunks

2 tablespoons roughly chopped dill

Preparation

Step 1

Bring a pot of well-salted water to a boil. Snap off and discard the tough ends of the asparagus. Cut the spears into 2-inch lengths. Cook in the boiling water until just tender but still quite firm, about 2 minutes. Drain and spread on a kitchen towel to cool to room temperature.

Step 2

In a small bowl whisk together the vinegar (or lemon juice) and Dijon mustard. Whisk in the olive oil and season with a pinch of salt and pepper.

Step 3

Place the cooled asparagus in a wide salad bowl. Toss with a pinch of salt and the vinaigrette. Add the arugula, feta and dill, then toss gently to combine, leaving some larger chunks of feta intact.

Henry's Cuisine Leftovers

Henry’s Cuisine is our favorite Chinese restaurant. We keep trying others, but Henry’s always wins.

We always get the Lobster over Noodles and their version of Shakin’ Beef, which they call Filet. And we intentionally order way too much because we want leftovers. In fact, we prefer not to go with other people because then there’s less to take home.

By now, everyone at the restaurant recognizes us, and I’m convinced they’re saying to each other in Mandarin, “Here come those crazy white people wasting money again.”

But we know exactly what we’re doing.

The next day, Cathy made a Vietnamese Dressing, and turned the leftover Beef into a Salad, and we had another meal we loved.

So we had the last laugh.

Soy Butter Fish and Peas

Soy Butter Fish with Peas turned out to be a keeper. The recipe is surprisingly simple (no need to even peel the Ginger), comes together fast, and delivers a deeply savory sauce that’s perfect over Rice. The Snap Peas bring freshness and crunch against the tender, flaky fish. We’ll absolutely make this again—and you should try it. It was especially special because the Snap Peas were particularly good this summer. We are always looking for fish recipes and we are glad we found this one! We previously make this on September 11, 2015. Click the date to get the recipe.

Orecchiette Carbonara with English Peas and Pea Shoots

There is something about April that calls for a perfect spring pasta. This week, we revisited a favorite from the archives: our Orecchiette Carbonara with English Peas and Pea Shoots.

We decided to riff on the original recipe by adding Snap Peas, and it was a revelation. They added a bright, fresh crispness that cut through the richness of the carbonara perfectly. I even managed to recruit Tom to assist with the stirring—it was a true team effort that made the final result taste even better!

You can find the recipe for Orecchiette Carbonara with English Peas and Pea Shoots on our blog of April 28, 2009: Click the date to get the recipe.

As per tradition, we started the meal with a classic Caesar salad. If you’re looking for a seasonal dinner that feels both indulgent and fresh, we highly recommend this one.

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

We like the One-Pan Pork Chops with Feta, Snap Peas and Mint—recipe’s on our blog, April 25, 2023 (click the date to find it). Feta with pork sounds odd on paper, but it works beautifully. The salty, tangy feta cuts through the richness of the pork, keeping the whole dish balanced and lively rather than heavy.

We started with an asparagus salad topped with burrata stracciatella—the creamy interior of the burrata—along with hazelnuts and a drizzle of brown butter. A simple first course, but rich, nutty, and just indulgent enough to set the tone.

 

Chicken Risotto with White Miso and Lemon

Chicken Risotto with White Miso and Lemon is a really smart dish. The miso brings a deep, savory umami note, but it doesn’t push the risotto into “Asian” territory—it just quietly amplifies everything. Then the lemon steps in with a hit of brightness, cutting through the richness and keeping the whole thing from feeling heavy.

The result is a risotto that’s full-bodied and satisfying, but surprisingly balanced and not at all dense. It’s a clever combination that works better than you’d expect—and definitely worth making.

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 surprised me. I expected the kimchi to dominate, but it doesn’t—it settles in as a savory, slightly tangy backdrop that lifts the whole dish without taking over.

The sweet potatoes were the standout. We used purple Japanese sweet potatoes, and they turned soft, rich, and deeply sweet, balancing the acidity and spice from the kimchi. It all comes together in a way that feels both comforting and a little unexpected—a really good, slightly offbeat recipe that works.

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 turned out to be a great way to repurpose our leftover pea risotto. We simply salted and peppered scallops, gave them a quick sauté, and set them over the reheated risotto. 

The sweetness of the scallops worked beautifully with the peas, giving the dish a fresh lift and making it feel like something entirely new rather than leftovers.

Once again, we started with a Caesar salad—a familiar, crisp opener that sets things up nicely without getting in the way.

Risi e Bisi (Green Pea Risotto)

We like risotto—there’s just so much you can do with it. At its core, it’s a technique for cooking rice, but it takes on what ever flavors you build into it.

This version uses green peas, and we pushed it a bit further by adding snap peas for extra texture and sweetness. It came out fresh, vibrant, and really satisfying without feeling heavy.

It was Passover, so we started with Matzah Ball Soup. We didn’t make it ourselves—brought it in—but it still set the tone perfectly for the meal, while celebrating the holiday.

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 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 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 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 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.