It’s a joy teaching young kids to cook, the only thing better is seeing their joy doing it. And the public school kids I teach are no Top Chef teens– they’re practically babies, first and second graders! I talk and show, they do.
They’ve learned to mince, dice, saute, deglaze and caramelize. Learned about ethnic cuisines. Sustainability. I’ve learned patience, flexibility– and the humility of handling a roomful kids, always hungry to eat, and to cook.

It’s December: is there any accounting for time at this point? So much has been lost this year, I’ve become expert at forcing amnesia. I only know it’s Wednesday because it’s Soup Day: the day of the week I cook two soups to sell locally– another Covid-forced endeavor since my private chef business has plummeted.

But this endeavor is a comfort, an enjoyable distraction– plus some pocket money to boot! This week’s menu: split pea, simmered with a smoked pork hock for depth; and mushroom barley, split between beef and vegetable stock per customer request.

Small comforts these dark days. Let’s hope the cold breaks soon, bringing light and sated appetites.

So I don’t get to cook in clients’ fancy kitchens these days, thanks Covid, but there’s always a bright side: I can cook home in sweats, blast salsa, and shimmy in my socks. A new client is vegetarian, so how about these fiery-red– in color, not heat– bell peppers stuffed with cherry tomato, onion, basil and lentils for some heft.

Roasting them was easy, the hard part is Uber-ing them down to client and hoping they stay upright!

I’ll get to Viet Nam one day, but meanwhile I can make its food. Like this sweet Caramelized Pork dish, with sugar first slow-cooked to golden, then pork strips coated within . Mirin, and fish sauce (nuac mam) form the sauce, and garlic and Vidalia onion complete it for a caramelized sweet, funky swoon. Minced scallion add zest and color, white rice a starchy foil.

How do you say Yum in Vietnamese?

Yes, we all have beans on the brain at this point, but here’s a recipe whose flavor belies its simplicity: it zaps with rosemary and spice. Make it in the morning, toss on some basil or mint, then snack on it all day, and the next, and the… you get the idea. Off the couch, into the kitchen!

White=Bean Bruschetta

1 15-oz can cannellini beans, rinsed, drained/ 1 clove garlic minced/ 2-3 Tbsp minced fresh rosemary leaves/4 Tbsp extra-virgin olive oil/1 tsp balsamic vinegar/1/2 tsp hot chili flakes/country bread, sliced half inch thick and toasted/optional: finely chopped basil or mint

–Gently toss first six ingredients, leaving beans whole. Let stand a few hours or overnight.

–Cut toasted bread slice in half if too large, spoon beans over. Makes about 12.

Not your Italian nonna’s stuffed peppers! These are lighter, simpler, prettier! The red peppers are sliced lengthwise, not crosswise, sweet with cherry tomatoes, scented with basil. And ready in 20 minutes! You won’t even miss the pork sausage, promise!

Ingredients: 4 red bell peppers, 1 pint cherry tomatoes, 1 medium onion, 1 cup packed fresh basil leaves, 3 garlic cloves, 3-4 Tbsp olive oil

Preheat oven to 425d. Lightly oil large shallow baking pan

Halve peppers lengthwise, discard seeds. Arrange cut side up in pan and lightly oil cut edges and stems. Halve tomatoes, mince onion and garlic, roughly chop basil. In large bowl, combine tomatoes, onion, garlic, basil with 2 Tbsp oil, salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 min. I did say simple, right?

Serves 8

Crispy, creamy, cheesy comfort: adjectives, and foods, that we’re craving these dismal days. Here’s an exemplar: potatoes wedged or halved, then tossed in an elixir of lemon, parsley and parmesan. A final dusting of lemon zest and chile flakes lifts comfort into joy.

Ingredients: 2 lb baby potatoes halved or russets wedged, 1/3 cup olive oil, 3 oz grated parmesan, 1/4 cup chopped flat-leaf parsley, 1 tsp grated lemon zest, 1/2 Tbsp lemon juice, 1/2 tsp red pepper flakes

Pre-heat oven to 400d. Toss potatoes and oil in bowl, season with salt and pepper. Place potatoes cut side up on wire rack set inside baking pan, place pan in upper third of oven, roast until potatoes are golden, about half hour. Transfer potatoes back to same bowl and toss with parmesan. Return potatoes to rack and roast until cheese is golden and crisp, about 10 minutes. In same bowl, toss potatoes with parsley, lemon juice and red pepper flakes. Dust with lemon zest and get ready to swoon. Serves 4

Scooped onto bread or thinned with water and spooned into pasta, this smoky, tangy spread is bright with cumin and amped with a hit of cayenne. Make it up to 3 days ahead and keep chilled. Just make it!

In food processor: Puree 2 7–or 8-oz jars roasted red peppers, rinsed and drained, with 1 cup coarse breadcrumbs, 4 oz toasted walnuts (toast in dry skillet, stirring, about 5 minutes), 1 Tbsp red wine vinegar, 1/2 tsp cumin, 1/8 tsp cayenne (or red-pepper flakes), 1/4 tsp salt. When still a bit chunky, add 1/4 cup extra-virgin olive oil in slow stream with motor running, blending until combined. You’ll have about 3 cups.

That’s it! Spread, spoon and savor!

I first made this Japanese cabbage pancake, and its tangy-sweet-spicy sauce, with my friend Elise, then made it again and again and… so will you, promise! Cut a square for a snack, a slice with a salad for lunch, or a wedge over sauteed wilted arugula for dinner. My recipe itself got so wilted from use, I’m retyping it here. Get ready to savor:

Ingredients: 3 scallions, 4 cups shredded red/green cabbage (from 1/2 small head), 3/4 cup all-purpose flour, 1/2 tsp grated/ minced fresh ginger, 4 large eggs lightly beaten, 2 Tbsp soy sauce/ tamari, 1/4 cup mayonnaise, 1 tsp. siracha, 1/4 cup ketchup, 1 Tbsp Worcestershire sauce

SLICE scallions, separating white and green. In large bowl, COMBINE cabbage, sliced white scallion, flour, ginger, eggs, 1 Tbsp soy sauce. In large nonstick skillet, HEAT veg/canola oil over medium heat. ADD cabbage mixture, press to flatten to fit entire pan. COOK covered until bottom is golden (peek with spatula), about 8 minutes. FLIP carefully and cook uncovered until bottom is golden, about 5 minutes. Transfer to serving plate.

SAUCE: In small bowl, MIX mayo, siracha, ketchup, 1 Tbsp soy sauce, Worcestershire and 2 tsp water. Drizzle over pancake, sprinkle with sliced green scallion. INDULGE!

Rich with almonds and chickpeas, sweet with caramelized carrots, spiked with lemon, and best of all, laced with smoked paprika, this dip is a guaranteed crush. I’ve even added warm water to the finished dish to thin it, then spooned it into pasta for a lusty sauce. Prepare to swoon!