Tofu and Vegetable Soup in Miso Broth

As Chicago warms up to a balmy 40-degrees, the hearty, beefy stews of winter begin to feel like a wool sweater- uncomfortably heavy. But we’re not yet ready to start showing off our pedicures. This is the time when I most crave a dashi-based soup.  It’s light, nourishing and full of flavor.  It’s also still warming. Read more

Pork Chops with Red Cabbage and Apricots

This is a trifecta dish: beautiful, simple and delicious.  It is a great example of how to use technique to build great flavor:  the fond and fat of the pork chops are used to flavor the aromatics for the cabbage.  The juices from the resting chops further boost the savory quality just before serving.  When they’re all served together, they all speak to each other perfectly. Read more

Sauteed Cabbage with Bacon & Cream

One day, my then 7-year-old daughter, Sophie, came home from school with a friend, Jessica.  “What’s for dinner?” Soph asked me.  “Roasted Pork Loin with Cabbage.” I replied.  “The creamy kind?” she pursued with obvious anticipation.  “Yup.” Read more