When I say pantry pasta, I really mean it. First off, this recipe is barely a recipe cause it can be varied in so many different ways (add more tomato paste, stir in frozen peas, add pancetta, I’ve been known to double the amount of garlic….endless variations), secondly it really does involve a hand

Bright, zingy and fresh— this pasta screams Spring and also screams ‘easy’ as it’s done when the pasta is done and only one pot is used. The no-cook sauce is labneh based (full-fat Greek yogurt can also be used), resulting in a quick creamy sauce full of lemony punch, which is balanced by sweet peas

I’ve given the ever-popular chicken katsu a bit of heat with the addition of togarashi— a Japanese spice blend— and cayenne. It’s a beautifully spicy addition to the golden brown panko that enrobes tender chicken. Togarashi is increasingly available in many supermarkets’ spice aisle, but if you can’

This is the big salad energy that’ll get ya through the colder months— it’s big, bold flavor, bright and full of color, and good for you too. This riff on the classic Caesar (a personal favorite) starts with the dressing, where the golden hue of turmeric adds vibrancy (and many health benefits too)

Sometimes the simplest things are the most rewarding—and I’d count this soup in that category. Everything gets chopped and thrown into a pot and simmered—how easy is that? Tender butternut squash (you can buy fresh butternut squash already diced—but in this case, avoid frozen butternut squash as it’

This recipe gives me everything I want in a salad— the fresh bite of the lettuce, a creamy zingy dressing and that extra bit of a crunchy finish from croutons. The dressing is the star here— super simple and luxurious with peanut butter and miso playing so well together and the back notes of soy and

The venerable and somewhat iconic (ok who are we kidding it’s pretty iconic and super old-school Americana) Waldorf Salad was created in 1893 by the chef at the Waldorf Astoria. Originally consisting of just diced red apples, celery and mayonnaise, it has since taken on a countless myriad of variati

One pot wonders are just that. Convenient fast and delicious recipes with only a pot to wash. Add pasta to the mix and you’ve got dinner in 20. I’ve given the classic pasta primavera a flavor bump at every step— and yep, all in one pot. The flavor starts with an umami-packed brown butter, miso, lemo

Inside Peter Som's Restful Bedroom Escape

A bit of heat, a bit of sweet and a whole bunch of umami get mixed into this take on the classic ranch dip. Kimchi— the traditional and iconic Korean side dish made of salted and fermented vegetables— provides that zingy depth of flavor and is the perfect foil for creamy classic ranch. This dip is e