Dining in never looked so good

A Korean seafood pancake goes well with tofu and a homemade frittata.

We baked flounder coated in breadcrumbs and chili spices, and added sweet plantains.

We fried whole whiting and served it with collard greens, sweet potato and a Korean roll from H Mart. The seafood pancake (top) was left over from a meal out.

We boiled whole-wheat penne, front, and finished it in bottled pasta sauce with anchovies,  red-pepper flakes, powdered garlic and dried Italian herbs.

The next day, the penne went beautifully with eggs sunny side up and a drizzle of olive oil. I especially like breaking the yolks over the pasta and tomato sauce.