Ragù Bolognese

When I was in elementary school, I used to get free lunch. For those of you who might not know, free lunch was pretty much a big label on your forehead proclaiming "my family is too poor to pay!" I was always so embarrassed and would insist on having my mom pack lunch instead. When my dad finally landed a corporate job and we made too much money for me to freeload off the public school system, I changed my tune and instead wanted to buy lunch every day. No longer did I want my mom to pack "embarrassing" asian lunches since all the kids at school were eating chicken strips or pizza or spaghetti with meat sauce.

I was a pretty dumb and impressionable kid, but weren't we all?

Braised Chicken with Currants & Gooseberries

A few weeks ago The New York Times ran a recipe in the dining section giving rhubarb the credit it has long been due as a vegetable to be used in savory recipes rather than drowning it in sugar for use in pies, tarts, and ice creams. I imagine that if rhubarb could speak, it would tell us how freaking tired it is of being paired with strawberries. Now, with a newfound purpose, its tartness lends itself to a dish much like a squeeze of lemon juice, creating a bright contrast to something that would otherwise taste much flatter with its omission.

Beef Noodle Soup with Oxtail & Chard

Beef noodle soup is so entrenched in the Chinese food culture, I feel like you can find a different version of it almost everywhere you go in the country. Though usually made with shank, brisket, or chuck, the last time I was at home visiting my parents, my mom introduced me to a version made with oxtail. Since oxtail has a lot of fat and connective tissue, the meat becomes very tender when stewed for a long time. It is so delicious.

Savory Pear Tart with Blue Cheese & Pancetta

I really like the combination of sweet and salty. A lot. I love honey mustard, barbeque, sea salt caramel, and I even put a tablespoon or two of dark brown sugar in my chili. But I must say, my favorite combination of sweet and salty comes in the form of fruit and cheese. Apple and gruyere grilled cheese? Fig jam and brie on crackers? Strawberry and blue cheese salad? Come hither, my lovelies, and take your spot on my dinner plate.