Carrot Kimchi Soup with Black Sesame Biscuits

Carrot Kimchi Soup
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Today’s post is a twofer. That’s right, two recipes in one post. While you can certainly make one independent of the other, they do play very well together. I am of course talking about the radiant burnt orange soup you see in the photo above. Today’s Carrot Kimchi Soup is a velvety vegetable soup heavy on carrots and loaded with a tub of kimchi. The flavor is rounded out by a dollop of gochujang, soy sauce, and a whole lot of garlic. The texture is enhanced by the addition of starchy root vegetables. In this particular incarnation, I used a mix of sweet potatoes and regular potatoes because that is what my crisper had for me. But I’ve made this soup with squash and rutabaga before with no adverse effects – just a slightly nuttier flavor profile.

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Brown Butter Garlic Noodles with Oven-Roasted Mushrooms

Brown Butter Garlic Noodles with Oven-Roasted Mushrooms
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Cooking is kind of unfair. We all have to do some degree of it daily to stay alive whether we like it or not. What other hobby can claim that? Althought I love cooking, I don’t always hit the kitchen with a spring in my step and a song in my heart. But I also never view the activity with disdain. This is all to say that sometimes I’m bone tired, sometimes I have a mere 30 minutes to feed my household, sometimes my brain is at max capacity and anything complicated will trigger a meltdown. And when I’m in any one of those states, these Brown Butter Garlic Noodles are my go-to. Not because of some hack or shortcut. It’s because these noodles take a very short time to become delicious. There is no compromise – this is just how long this recipe takes. 

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Baked Sweet Potatoes with Curried Chickpeas

Baked Sweet Potatoes with Curried Chickpeas and Swiss Chard
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We’re only halfway through January and I’m starting to crack. I’m far from a winter fan and this January has been well and truly winter. Winter didn’t creep in, it busted in like the Kool-Aid man. But I can’t do anything about it. Winter is going to winter, so I’ve resolved to cook at home in my slippers until this nonsense clears up. Today’s Baked Sweet Potatoes with Curried Chickpeas and Swiss Chard is one of my favorite things I’ve made so far. This dish features sweet potatoes baked to silky perfection and filled with tender chickpeas and Swiss chard swimming in a korma-esque sauce. The potatoes are finished with a dollop of yogurt, chili flakes, and a sprig of fresh cilantro. This is real deal, January-ready comfort food, so let’s dive in.

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Tomato White Bean Bake with Rosemary Biscuits

Tomato White Bean Bake with Rosemary Biscuits
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Every January I attempt to clean up my act. I feel the need to simplify my diet focusing less on cheese and more on, you know, vegetables and stuff. This is never an attempt to lose weight, it’s more an attempt to make chiller meals and generally feel more nutritionally balanced. Well, clearly 2025 didn’t work out that way because my first recipe of the year is decked out in biscuits. I don’t know how to explain this. I’m not sure I want to explain this. Comfort food just feels right at the moment. This year started with a snarl so I responded with this Tomato White Bean Bake with Rosemary Biscuits. Sometimes you just have to be soft when the world feels hard and there’s nothing softer than a fluffy biscuit. 

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