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Year: 2013

#Mains

Red hot

These tostadas, adapted from Simply Recipes, were the perfect answer to my hankering for some lighter summer fare as well as the visions of tortillas occupying my head after coming […]

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Sacrilicious

Leftover broth from the braised chicken was used to create a soup for this ramen, which includes homemade noodles and roast pork loin. The distinctive red hue comes from the addition […]

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A NOSE KNOWS

I’ve never been to Mission Chinese Food, but it must smell like heaven. This chicken stew, adapted from head chef Danny Bowien’s recipe, should be made into an aromatherapy candle. […]

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Not Crap

Since kung pao chicken usually appears as some sort of deep fried catastrophe in red gloop at most American Chinese restaurants, I was surprised to find out that it actually […]

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OH THE DRAMA!

The problem with watching films and TV shows about food (the gastronome’s second favorite pastime) is that they’re impossible to get through without craving what’s on the screen. I’ve been […]

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A WALK IN THE WOODS

Udon with mushrooms J. Kenji López-Alt has been posting some wonderful vegan recipes over at Serious Eats, the sort written for those of us with tastebuds. I don’t mean that as a dig at my vegan and vegetarian friends. But really, every time I see…

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SO OVER IT

Spiced lentils with lamb (yakhni’l-adas) and swiss chard in yogurt (siliq bil laban) These recipes come from Nawal Nasrallah’s Delights from the Garden of Eden, a historically-minded Iraqi cookbook. According to Nasrallah, yakhni not only describe…

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NO GUTS NO GLORY

Laab with mushrooms and pork So I suppose the news story of the moment is that Boston is going to get 2+ feet of snow this weekend. Right now, it’s barely a few hours into the storm and the window in my room is so clogged that I can’t see anything…

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IT’S ALL GREEK

Chicken giouvetsi I made shrimp giouvetsi once a few years back and have returned to the dish, and variations on it, rather often. Rather than boiling the orzo that goes into it, everything is baked casserole style, infusing the pasta with the fla…

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MELTING POT

Chettinad curry, green beans with coconut and mustard seed, broken rice This recipe was designed for someone like myself: a home cook with a seriously overstuffed spice cabinet that never seems to declutter no matter how many times I make curry. T…

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EASY DOES IT

Red curry with chicken, squash, string beans, and eggplant There are as many red curry paste recipes as there are Thai cookbooks and Thai cooking blogs. I don’t have any particular favorite and usually only end up consulting them to remind myself …

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ON A SOUR NOTE

Laksa asam – Penang hot and sour noodles After a truly hectic end to my first semester in grad school, I finally have some time to get back to cooking and other important things in life, like marathoning episodes of Breaking Bad and reading all of…