Spicy Miso Ramen Noodle Soup

I love ramen soup and I'm not talking about the instant kind—though i did love a bowlful now and then during college. I mean the real ramen that you can get in Japanese noodle bars. Ramen noodles, especially when they're freshly made can be amazing. They are worlds apart from the instant kind. Whenever I feel a little under the weather or I just crave a hot bowl of soup, my go-to dish for ultimate soothing power is a bowl of ramen.

Lately I've become obsessed with having ramen for lunch. My coworkers and I go out to eat ramen at least once or twice every week. We've all been bitten by the ramen bug. New York City has countless noodle bars, ranging from cheap to very pricey. But they all offer the classic broths for ramen, including salt broth, soy sauce broth, and miso broth. They even have cold ramen served with dipping sauces. My favorite is the miso broth, which also comes in a spicy version called tan-tan men. It's the soup I turn to for a good sinus clearing! This is why ramen is the perfect cold weather soup.

When making ramen at home, I like to use the noodles from the instant packet since fresh ramen is not always easy to procure. My broth is just a simple homemade chicken stock. Ramen soup can include many garnishes, including sliced pork belly (chashu), boiled egg, bamboo shoots, scallions, nori (the dried sheet of seaweed used for sushi), pickled ginger, and much more. I top mine with cabbage, shiitakes, scallion, and nori. The spiciness in my recipe comes from sriracha sauce—you could also use chile-bean sauce or chile oil. This is the great thing about ramen, i.e. it's completely customizable. It's what I love about it the most.

Spicy Miso Ramen Noodle Soup

1 package instant ramen noodles, flavor packet discarded
2 cups chicken broth
1 tablespoon low-sodium miso paste
1 to 2 teaspoon sriracha sauce
1 cabbage leaf, cut into chunks
3 shiitake mushrooms, thinly sliced
5 canned bamboo shoots
1 scallion, sliced
1 boiled egg
1 small square nori
shichimi tōgarashi (Japanese seven-spice powder), for serving

Cook ramen noodles according to package directions.

In a small saucepan, heat broth until steaming hot. Whisk in miso paste and sriracha sauce.

Meanwhile, bring a small saucepan of water, fitted with a steamer basket, to a boil. Add cabbage and shiitakes. Cover and steam until tender, about 3 minutes.
Add ramen to a large bowl. Pour over with hot miso broth. Top with cabbage, shiitakes, bamboo shoots, and scallion. Place a sot-boiled egg half in the center. Garnish with nori and shichimi tōgarashi. Yield: 1 serving.

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Wild Rice and Quinoa Pilaf with Pecans and Pomegranate Seeds

Stuffing, mashed potatoes, sweet potato casserole, green bean casserole. Most people will say that Thanksgiving isn't a holiday without these traditional dishes, but that doesn't have to be the case. Although they are classics, it doesn't mean they can't be reinterpreted, reimagined, or replaced with an equally interesting seasonal side dish. When vegetarians are around, it's also courteous to keep them in mind when planning the menu.

Rice rarely gets attention on Thanksgiving. Some people make it just in case it's requested, but most often it's ignored altogether. Rice pilaf is actually a very appropriate dish to serve at Thanksgiving. This recipe, made with wild rice and quinoa, is perfect for the holiday. It's altogether symbolic of the season and is studded with toasted pecans and pomegranate seeds. It's a good side kick or even alternative to classic dishes, such as stuffing.



Wild rice is very American. It was and still is cultivated by Native Americans. But it's actually not a rice but a seed of a grass that grows in marshy areas and it can only be collected by boat. Pecans are a specialty of the South, where pecan trees are everywhere. So what could be more American than this dish? The addition of quinoa, a South American grain, adds protein and texture to the dish. Gladly serve it to the vegetarians in your family.



Pomegranate seeds add beautiful gem-like color and bursts of sweetness to this pilaf. Even though the fruit is native to the Middle East (and therefore breaks the American theme of this dish), it still makes a nice addition. You could also substitute dried cranberries or raisins to add that requisite sweetness. Try this recipe on Thursday and you might just want to make it a new family classic.

Wild Rice and Quinoa Pilaf with Pecans and Pomegranate Seeds

Note: Make sure to rinse the wild rice and quinoa, separately, under water before cooking.

1/2 cup wild rice
1/2 cup quinoa
fine sea salt
2 tablespoons olive oil, plus more for drizzling
1 yellow onion, finely chopped
1/2 cup toasted pecans, coarsely chopped
1/2 cup pomegranate seeds, plus more for garnish
1/4 cup chopped parsley, plus more for garnish
freshly ground black pepper

Bring 3 cups of water to the boil in a medium saucepan. Add wild rice and a large pinch of salt. Cover and reduce to a simmer. Cook until tender, about 30 to 40 minutes. Drain.

In another saucepan, bring 3/4 cup water to the boil. Add quinoa and a large pinch of salt. Cover and reduce to a simmer. Cook until all the water is absorbed, about 12 to 15 minutes. Fluff with a fork.

Warm oil in a large sauté pan set over medium heat. Add onion and sauté until golden brown, about 10 minutes. Off from the heat, add wild rice and quinoa; stir to combine. If too dry, drizzle with additional olive oil. Stir in pecans, pomegranate seeds, and parsley. Season with salt and pepper. Turn out into a serving bowl and garnish with additional pomegranate seeds and parsley. Serve warm or cold. Yield: 4 to 6 servings.

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Chocolatey Walnut-Molasses Bars

Thanksgiving pies are some of the season's best desserts, hands down. My favorite has always been a toss up between pumpkin pie and pecan pie. Many people are so tied to tradition that they eat the same sweet treats, oftentimes store-bought, but there are much better homemade options to be made with just a little creativity. This recipe for cookie bars is like a pecan or walnut pie but better because it includes chocolate.

I'm not that picky when it comes to desserts and I love new takes on old classics such as nut bars instead of pie. First, they're easier to make and you can get a lot of little bars or squares from a large pan vs. a small pie plate. Plus there's better portion control with smaller finger desserts compared to a large slice of pie—at least for some people.

This recipe is a riff on Nestlé Tollhouse Nut Bars. My version is made with walnuts, molasses, and chocolate. Molasses isn't often used in recipes, but it really makes a difference here because it works so well with walnuts, which stand up to the strong flavors. Serve these bars for dessert this Thursday and you'll hear only acclaim from your family and friends.

Chocolate-Walnut-Molasses Bars

for the crust:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup light-brown sugar
1-1/2 cups all-purpose flour

for the filling:
3 large eggs
3/4 cup unsulfured molasses
3/4 cup granulated sugar
1 teaspoon fine sea salt
2 tablespoons melted butter
1 teaspoon pure vanilla extract
1-1/2 cups coarsely chopped walnuts
1-1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees F. Butter an 8-by-12-inch pan, line with parchment and butter again.

For the crust: In a stand mixer fitted with the paddle attachment, cream butter until fluffy. Add sugar and beat until combined. Add flour, a little at a time, until incorporated. Turn out dough into the prepared pan and press in, smoothing evenly. Bake until golden brown, about 15 minutes.

For the filling: In a stand mixer fitted with the whisk attachment, beat together eggs, molasses, sugar, salt, melted butter, and vanilla. By hand, fold in the walnuts and chocolate chips. Pour filling into baked crust and spread evenly. Bake until center is set, about 30 minutes. Let cool completely before cutting into bars. Yield: 16 bars.

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Pasta with Broccoli Rabe and Crumbled Sausage

Fall farmers' markets are packed with produce right now. Apples, pears, cabbages, potatoes, and bitter greens stock the stands. This is a great time to try vegetables that you may have been avoiding. Kale, chard, and broccoli rabe are some of the lovely greens you will find around this time. Cooking with them in the correct way brings out their hearty flavors. I love bitter greens, but it wasn't always that way. A homey Italian dish changed my mind.

Spicy sausage, broccoli rabe, and pasta make an unbeatable combination. This dish is so satisfying and simple and the sauce is just pasta water and grated Parmesan cheese. Traditionally the recipe is made with orecchiette, pasta shaped like little ears, but many other small shapes work well. When the meal is ready, top it with more grated Parmesan cheese for good measure. It's a healthy meal that's quick to put together and a great way to enjoy broccoli rabe.

The Italians call it rapini or broccoli di rape. Here in the states it can be spelled two ways as broccoli rabe or broccoli raab. It's in the same family as cabbages and turnips and looks like small broccoli florets with big leaves. For some it may be too bitter on its own, but blanching can take care of that. When combined in a pasta dish like this, I think broccoli rabe really shines.

Pasta with Broccoli Rabe and Crumbled Sausage

1 16-ounce package orecchiette, conchiglie, or rotini
fine sea salt
3 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, finely chopped
1 pound hot or sweet Italian sausage, casings removed
1 pound broccoli rabe, coarsely chopped
freshly ground black pepper
1/2 cup grated Parmesan cheese, plus more for serving

Cook pasta until al dente, a few minutes short of package directions, in liberally salted water. Reserve 2 cups of pasta water.

While pasta cooks, warm oil in a large sauté pan set over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté for 1 minute. Add sausage and crumble into small pieces; cook until browned, about 5 to 8 minutes.

Add broccoli rabe and reserved pasta water. Season with salt and pepper. Cover and simmer until tender, about 10 to 15 minutes. Add cooked pasta and combine. Continue to simmer, uncovered, until half the liquid evaporates, about 5 minutes. Stir in parmesan until a thin sauce forms. Serve with additional cheese. Yield: 6 servings.

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Kohlrabi Soup

Kohlrabi, a vegetable that sounds just as foreign as it is alien to most people, is a subtle-flavored vegetable in the cabbage family. In fact it's German name translates to cabbage (kohl) turnip (rabi). Varieties include purple and pale green. It often gets confused with rutabagas or turnips, but it's actually much more attractive than both. Kohlrabi can be eaten raw (its taste resembles that of radishes) or cooked (where its taste is similar to boiled broccoli stems). This creamy soup is the perfect recipe for kohlrabi, because the vegetable turns sweet and tender.

This recipe is based on my mother's version. Her soup is a Hungarian specialty. It's wonderful for a first course before an elegant dinner. When you match it with a big chunk of bread or crackers, it's even great as an entire meal. Its creaminess and sweetness always hits my comfort spot. And even though, as a kid, I never thought of kohlrabi as much of a vegetable, I still always asked my mom to make this soup in the fall and winter.



Kohlrabi is commonly used in eastern European and Indian cooking. It's one of my favorite vegetables for soup because it's great featured, like in this soup recipe, or in a mixed vegetable soup with many mixed fall and winter vegetables. Find it readily available in the grocery store now, but it's freshest at the farmers' market where you will see it with leaves attached, which are nice sautéed for a side dish or shredded into a slaw.

Kohlrabi Soup

2 tablespoons olive oil
6 medium kohlrabi bulbs (about 3 pounds), peeled and diced
2 tablespoons flour
pinch of paprika
4 cups chicken stock
1 cup heavy cream
1/4 cup sour cream
2 tablespoons finely chopped parsley

Warm oil in a medium saucepan over medium heat. Add kohlrabi and stir to coat. Add 1 to 2 tablespoons of water and cook, covered, stirring occasionally and, if necessary, add more water to cook kohlrabi until tender, about 20 minutes. Continue to cook, uncovered, until water has evaporated.

Sprinkle in flour and paprika; stir until incorporated. Add chicken stock and bring to a boil.

Stir in heavy cream and sour cream, and season with salt and pepper. Simmer until hot. Stir in finely chopped parsley before serving. Yield: 4 servings.

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Roasted Cauliflower Caponata

This member of the cabbage family is often thought to be boring, but cauliflower is actually quite a wonderful vegetable when you get to know it. Right now it's in season and farmers' markets are stocked with not only the common white variety, but also orange, purple, and green. And don't miss out on its alien cousin romanesco.

Cauliflower shines in many preparations, from steaming to frying. But boiling tends to draw out all it's flavor and nutrients. It might be a reason why so many people dislike the vegetable in the first place. Roasting is the technique everyone should be doing because it turns the cauliflower tender and sweet. This version of the Sicilian favorite, caponata, is just perfect for it.

Typically eggplant is the main ingredient in caponata. For a seasonal rendition, I use cauliflower instead and not just any cauliflower but the colorful kind. This recipe features orange and purple cauliflower along with the usual caponata ingredients of raisins, pine nuts, and capers. Enjoy it as a warm side dish or cold appetizer salad.

Roasted Cauliflower Caponata

1 large head cauliflower or 2 small heads cauliflower in different colors, cored and cut into florets
olive oil
fine sea salt
freshly ground black pepper
1 large red onion, diced
3 garlic cloves, finely chopped
1 large red bell pepper, diced
1 teaspoon red chile pepper flakes
1/4 cup golden raisins
1/4 cup toasted pine nuts
2 tablespoons capers
2 tablespoons chopped parsley
2 tablespoons red-wine vinegar

Preheat oven to 400 degrees F.

On a large rimmed baking sheet, toss cauliflower with a good drizzling of oil. Season with salt and pepper. Roast, tossing once, until nicely browned and tender, about 25 to 30 minutes.

Meanwhile, warm a good drizzling of oil in a large sauté pan set over medium-high heat. Add onion and sauté until translucent, about 3 to 5 minutes. Add garlic and sauté until fragrant, about 1 to 2 minutes. Add bell pepper and continue to sauté until vegetables are crisp-tender, about 10 minutes more. If pan gets too dry, add more oil. Clear a spot in the pan and toast chile flakes for 1 minute. Add raisins to hot pan and sauté for 1 to 2 minutes to plump them up.

Add roasted cauliflower to a large mixing bowl. Scrape in sautéed vegetables. Add pine nuts, capers, and parsley. Toss gently to combine. Drizzle in vinegar, a bit more oil, and season with additional salt and pepper. Serve warm or cold. Yield: 6 servings.

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Black Bean Soup

Beans are more than just a nutritious staple of the pantry. Yes, in many cultures its main purpose is just that. But besides being filling, beans are also flavorful in so many recipes—it's easy to find so much comfort in a big bowl of bean soup or stew. Beans can even make an entire meal just by themselves or when paired with another staple of Latin cuisine. Rice and beans anyone?

Black beans or frijoles negros, one of the most popular beans in Latin cooking, can be found in the cuisines of Cuba, Puerto Rico, and Mexico. Black bean soup is one of my all time favorites, especially when it's seasoned in just the right way—a little hot and spicy.

This recipe for black bean soup is prepared in the classic Cuban style, but instead of simmering the beans along with a ham hock, I just use water to keep it vegetarian. But my secret ingredient is a packet of Sazón, which adds lots of flavor while still keeping the soup meatless. I love using Sazón in other recipes for beans as well as rice.

Black Bean Soup

1 pound black beans, soaked overnight
10 cups water
1 packet Sazón
1/4 cup olive oil
1 large Spanish onion, chopped
3 garlic cloves, finely chopped
1 large green bell pepper, chopped
2 teaspoons ground cumin
1 teaspoon dried oregano
1 bay leaf
fine sea salt
freshly ground black pepper
cooked white rice, for serving
chopped tomato, onion, and cilantro, for garnish

Strain beans from soaking liquid. Add to a large pot with water. Bring to a boil, cover, and reduce to low. Simmer until beans are tender, about 1 hour 15 minutes to 1 hour 30 minutes.

Warm oil in a large sauté pan over medium-high heat. Add onion and sauté until soft and translucent, about 3 to 5 minutes. Add garlic and sauté until fragrant, about 1 to 2 minutes. Add bell pepper and sauté until vegetables are crisp-tender. Clear a spot in the pan and toast cumin for 2 minutes.

Transfer vegetables into pot of beans. Add oregano and bay leaf. Continue to simmer until peppers are tender. Mash a cup or two of beans to thicken the soup. Add vinegar and season liberally with salt and pepper. Serve with rice in bowls garnished with chopped tomato, onion, and cilantro. Yield: 6 to 8 servings.

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Celeriac Slaw or Céleri Rémoulade

Do you know the difference between celery and celery root? Both have a very similar flavor, but celery root or celeriac, as it is also known, is prized for its gnarly cream-colored root. It doesn't nearly have the long and wide stalks as celery does, but it does have some very aromatic and flavorful greenery. The root is great cooked in soups and stews or roasted until tender—it gets sweet and almost caramelized from the high heat.

If you've never had celeriac, it's worth searching out, especially since it's in season right now. Not only do I like to use the root and leaves to flavor recipes, but I also like it raw in the classic French dish of céleri rémoulade, basically a creamy slaw of celery root. Once you try it, you might even prefer it to coleslaw.

French chefs would have you julienne the celery root to make the perfect version of the dish. But a grater or a food processor with the shredder attachment works even better not to mention more quickly. I prefer the food processor because the results look julienned. This slaw is quite wonderful with roast meats, fried chicken, seared fish, and charcuterie.

Celeriac Slaw or Céleri Rémoulade

1 celery root (about 1-1/4 pounds)
3 tablespoons mayonnaise
1 tablespoon sour cream
1 tablespoon lemon juice
1 teaspoon Dijon mustard
fine sea salt
freshly ground black pepper
2 tablespoons finely chopped chervil or parsley, plus more for garnish

Peel the celeriac. Cut into manageable chunks and grate using a box grater or food processor with the shredder attachment. Add to a large bowl.

In a small bowl or measuring cup, combine mayonnaise, sour cream, lemon juice, and mustard. Season with salt and pepper and mix in chervil. Pour dressing over grated celeriac and toss to coat. Cover and chill until cold, about 1 hour. Transfer to a serving bowl and garnish with additional chervil. Yield: 4 servings.

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Warm Spaghetti Squash Salad with Dried Cranberries and Toasted Hazelnuts

If you've never had spaghetti squash before, you're in for a surprise. It's called spaghetti squash for a reason—the vegetable's flesh resembles strands of spaghetti after it has been scraped away from the skin. With a mild sweet flavor, spaghetti squash pairs well with just about any dish and can be flavored in just about any way.

Once you've roasted the squash, the flavor customization is up to you. One of my favorite ways to enjoy it is simply seasoned with salt and pepper and drizzled with olive oil. It's great as a base for meatballs. But this recipe goes a few steps further and includes some fall favorites, like dried cranberries and toasted hazelnuts. Enjoy it as an appetizer salad served warm or a cold side.

Now is the season for spaghetti squash. You'll find it sold among the other winter squashes, like butternut and acorn, in the market. Pick one up and make this super simple recipe. It's easy enough to make even on a busy weeknight.

Spaghetti Squash Salad with Dried Cranberries and Hazelnuts

1 spaghetti squash (about 3 pounds)
3 tablespoons olive oil, plus more for brushing squash
1 tablespoon red wine vinegar
2 tablespoons chopped parsley
fine sea salt
freshly ground pepper
1/4 cup dried cranberries
1/4 cup coarsely chopped toasted hazelnuts

Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Cut the squash in half lengthwise. Brush will oil. Roast cut-side down until knife tender, about 45 minutes.

Let squash cool slightly. Remove and discard seeds and stringy pulp. Using a fork, scrape strands of flesh from the skin into a bowl.

Combine olive oil, vinegar, and parsley in a small bowl or measuring cup. Season with salt and pepper. Pour over squash. Add cranberries and hazelnuts. Toss gently to combine. Yield: 4 servings.

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