My Recipes
Oat Milk Green Curry with Chickpeas & Vegetables
Lighter dairy-free Thai green curry using oat milk and peanut butter. Aromatic curry leaves add depth to chickpeas, mushrooms, and vegetables.
My Recipes
Indonesian-Style Stir-Fried Red Chili Tofu with Peanuts
Crispy tofu stir-fried with Indonesian red chili paste, peanuts, and kecap manis. A vegan take on Jakarta's kering tempeh.
My Recipes
Chickpeas and Pasta with Herbs and Anchovies
A hearty Italian pasta dish with chickpeas, herbs, and umami-rich anchovies that can be easily made vegetarian with miso or other substitutes
My Recipes
Braised Whole Cauliflower alla Diavola
Whole cauliflower braised pot-roast style in spicy tomato sauce with garlic, green olives, and pecorino Romano
The Michael Collection
Takeout-Style Broccoli with Garlic Sauce
Quick wok-fried broccoli in a savory garlic sauce with Shaoxing wine and a cornstarch-thickened glaze — restaurant flavor at home in 15 minutes.
My Recipes
Miso-Roasted Brussels Sprouts
Brussels sprouts tossed in a savory-sweet white miso glaze with garlic and honey, then roasted in a screaming-hot cast iron skillet until caramelized and crispy.
My Recipes
Chili and Garlic Shrimp
Plump shrimp seared in smoky guajillo chile sauce with golden sliced garlic, finished with lime juice and butter for a quick, deeply flavorful dish.
My Recipes
Sauced Shrimp with Lemon, Garlic, and Parsley
Plump shrimp sautéed with garlic and lemon zest, then finished with white wine, fresh parsley, and butter for a bright, pan-sauce glaze.
My Recipes
Ratatouille
A slow-simmered Provençal vegetable stew of eggplant, zucchini, bell peppers, and tomatoes, each vegetable browned separately for maximum depth and flavor.