I love making these with the poke packs from Wulf’s Fish.
Archive : Volume 17: 2021
Potato Leek Soup
Thick, rich, hearty soup, perfect for a chilly New England day.
Nobu’s Miso-Marinated Black Cod
A popular recipe by Chef Nobu Matsuhisa. Black cod, aka sablefish or butterfish, has a beautiful velvety texture and a mild but distinct flavor profile. Interestingly, eating the fish prepared this way brought to memory the buttery sweetness of pancakes with maple syrup.
Cheddar Scallion Jalapeno Scones
These savory scones fill the kitchen with a mouth-watering aroma when I bake them on a Saturday morning.
Sheet Pan Pork Chops with Jo’s Korean Marinade and Spicy Carrots
This is another Momofuku recipe that is ridiculously tasty and will definitely added to our repertoire.
Sheet Pan Ginger Scallion Fish Ssäm with Savory Charred Onions
This is a Momofuku recipe that I did not alter at all. I fell in love the first time I made it and will definitely be cooking it on the regular.
White Bean, Sausage, and Collard Greens Soup
The flavor of the hot Italian sausage that they make at Sutter Meats in Northampton, MA is really what makes me crave this soup.
Fish Chowder
Perfect for a cold New England day. Made with corn since I had some in the freezer left from our summer farm share, but the original recipe without corn would be just as tasty.
Shrimp Creole
This thick, rich, flavorful, spicy stew is traditionally served over steamed white rice, but would be delicious served over brown rice or other whole grains, like quinoa.
Cream Tea Scones
These classic cream scones are perfect for a weekend treat. The texture is quite different from the silky scones I like to make with frozen butter, but delicious all the same. For a slightly different flavor, sometimes I like to put a little citrus zest into the cream or replace some of the sugar with maple flakes.