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