This recipe can be cut in half for smaller families, but I doubled it because...well, we have 3 growing bodies that lately can't seem to get enough food. The meal is complete on it's own or I like to serve it over brown rice.



2 lbs. beef flank steak - cut across the grain into 1/4 inch thick slices.

2 lbs. Baby Bok Choy - cut in half lengthwise & cut larger pieces in quarters

6 tsp finely minced fresh ginger root… Continue

TRADITIONAL MISO SOUP (serves 4-6)

Miso soup, like most Japanese soups, starts with stock known as Dashi.



For the Dashi:

8 C water

1 6”x3” piece of Kombu or Konbu (dried kelp)

50 grams (1½ oz.) dried bonito flakes



For the Miso Soup:

8 C Dashi stock

Approximately 8 level tbsp of red miso paste

Shitake mushrooms, stems removed and sliced

Silken tofu, ½-inch dice

Chopped scallions for garnish



In a stockpot, heat water… Continue

Here's a popular recipe from the early days of my cooking newsletter, The Everyday Gourmet. It's super easy, super quick and super good.



THAI CHICKEN THIGHS



1½ lbs. boneless/skinless chicken thighs

2 large garlic cloves, minced

2½ tbsp. cilantro, minced

1½ tbsp. Thai fish sauce (found in the Asian foods section of most supermarkets)

1 tsp. brown sugar

½ tsp. chili powder

¼ tsp. crushed red pepper

1½ tbsp. basil, finely chopped

1½… Continue