Summers seem to be for those who live on the beach, by the lake, or along a river. I live in the desert where it is a special occasion and a luxury just to send the kids out with the slip ‘n slide. Nevertheless, one can pretend. For me, basking in the glow of summertime is less about home fashions and decor, (who can redecorate her house seasonally?!) and more about serving up flavors that celebrate the cool-warm-spicy-sweet-tropical-fresh taste of beach volleyball and collecting seashells. This is one of my faves if you are looking for oceanfront property in New Mexico: Baked Tilapia with Mango Salsa and Cream Cheese Wontons 6 filets of Tilapia olive oil spray salt/pepper rice For Mango Salsa: 2 ripe mangos, cubed into small pieces 1 1/2 cup diced tomatoes 1 cup diced red onion 1 large avocado juice of one lime 1/4 tsp. tikka masala […]

When someone says, “I made cioppino for dinner,” usually it means she followed a recipe for this Italian tomatoey-seafood medley. When I say the same thing, I really do mean, I made cioppino for dinner. I didn’t have a recipe, but felt brave–hey, I knew its basic ingredients. You might understand me better if I give you a bit of my personal cooking history, or revolution. Growing up in a Chinese home, my family came to the supper table expecting simple, but delicious Chinese dishes each night. Chinese cuisine is such that you can look in your produce drawer, take inventory of your veggies, slice up some meat, and stir fry them up together; then, serve it over rice. So, naturally, I got married knowing nothing of meal planning, following a recipe, and making a list for the grocery store. For example, planning to make Chicken Cordon Bleu on Wednesday, […]

Around our house peanut butter and jelly is actually cashew-macadamia nut butter and jelly from Trader Joe’s due to peanut allergy. Though still a favorite among the three boys, CMNB&J just doesn’t do it for me most days. My tastebuds crave adventure, sophistication, a paradox of flavors. The rest of me just wants it to be simple, affordable, low-cal, with almost no dishes to clean up afterward. This pan-toasted Vietnamese spring rolls lunch I fixed for myself today met the requirement splendidly. (Don’t let the preparation of the spring rolls discourage you…you take an hour to do them all, and you’ll have many days of hassle free meals to come.) Vietnamese Spring Rolls (best prepared as a large batch and frozen ahead of time) 1 package rice spring roll wrappers (not the pasta-like egg roll wrappers) For Filling: 1 clove garlic, minced grated ginger, about 1 tsp. 1/2 lb. lean […]

Up until about two years ago, I thought lamb to be out of the scope of reasonable supper-time fare. It always seemed too gamy, too expensive, too Easter. My husband Troy loves lamb (any meat, really), so I’ve broadened my menu. Lamb is that unique je ne sais quois in such ethnic delights as Gyros, peppered Mongolian stir fry, or Irish mutton stew. The Chinese say that lamb is a “hot” food, meaning that your internal systems are therapeutically warmed or inflamed if you are gluttonous. Maybe that is why lamb pairs so well with mint. If you are like me, you love the contrast of flavors: sweet and savory, strong and subtle, warm and cool. Tonight I made boneless leg of lamb. The already marinated leg of lamb was purchased at Trader Joe’s (love that place!) for only $3.99/lb. While I waited for the lamb to grill (per instructions […]