In the Kitchen - June Edition

June cooking and baking.

Israeli couscous with eggplant and basil

Ma po tofu

Marcella Hazan's Lemon Chicken

Slow-roasted cod with garden salsa

Hakka-style fried pork belly

Grilled ribeye with shishito peppers and artichoke-potato hash

Garden heirloom tomato salad with fior di latte

Teriyaki chicken with Chinese long beans and pork belly fried rice.

Vietnamese summer rolls with leftover teriyaki chicken and long beans

Chili-cheese dogs

Sockeye salmon with spicy cucumbers and nuoc cham

Chocolate-Kahlua bundt cake