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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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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IT TAKES TWO

Navel oranges and oil-cured olives with tarragon and sea salt Orange and olive is one of my favorite flavor pairings. After seeing it on a menu with yellowtail crudo a few years back, I encountered it again via old school, pre-soapbox Bittman. It’…

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A-MAIZE-ING

Corn and miso ramen with vegetables and ground pork Yes, even I will stoop to terrible puns sometimes. I still have some corn flour left over from making the corn cookies, which I’ve already tried using in pancakes. For some reason, corn and miso …

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IDENTITY CRISIS

Khao soi – curry noodles with chicken, pickled mustard, shallots, crispy noodles, cilantro, and lime Recently I’ve been reading a lot about matters of authenticity and what it means in the food experience. Since about ninety nine percent of the fo…

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THE LAST SUPPER

Linguine with meatballs In the last few months my cooking has leant towards spice and flavor heavy dishes – a lot of Thai and Chinese. Of course I love these sorts of foods, but I also had a practical motive in making them: to get rid of as much o…

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MYSTERY MEAL

Niu Rou Mian – egg noodles with beef and Chinese broccoli Last week, after four years in DC, I finally made it out to Eden Center, a mega strip mall for Vietnamese businesses just over the river in Virginia. All the talk I’d head about it being a …

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FOR ALL SEASONS

Minnesota wild rice soup with mushrooms It’s quite obvious looking through my photos that rice is a big staple of my cooking. I usually opt for jasmine, but I ran out of my last bag of it a few weeks ago. I’ll be relocating to Boston at the end of…

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CABIN FEVER

Lemongrass chicken with coconut rice and sauteed kale with mushrooms I can’t even begin to count the number of times I’ve come across an interesting recipe, only to find that the instructions are designed for the charcoal grill. It’s as if all the…

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TOTALLY MOD

Drunken noodles, revised / Stir-fried broccoli tips This past weekend I had set out to make Yotam Ottolenghi’s Malaysian duck curry. However, upon getting to the grocery and experiencing a bit of sticker shock at the price of duck ($15 for one bre…

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CROSS CULTURAL

Pad Horapa – Thai basil chicken with crispy skins This dish is closely related to the Teochew style chicken I made a few weeks back. The Thai version seems to have been heavily influenced by the Chinese, due to the fact that many Teochew migrated …

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KO’d

Rice with shrimp and chorizo, baked plantains, chayote pickles I’ve got my method for cooking rice on a stovetop mastered. It always comes out perfectly cooked — never burnt, never hard, never soggy. I should have realized earlier that adding a w…

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BETWEEN TWO WORLDS

Salted salmon, grated beets with dill, Russian kale, and brown Basmati rice Although the main components of this dish suggest something vaguely Nordic, each item was seasoned with quintessentially Japanese ingredients: rice vinegar and sesame oil …

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FROM THE SOURCE

Cha ca la vong – Rice noodles with hake, herbs, peanuts and fried shallots Another recipe that is a copy of a copy of a copy. Even if far removed from the source, the abundance of herbs picked straight from my own and from neighbors’ yards made th…

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COOKING WITH KIDS

Goat curry with coconut milk Goat is the most widely consumed meat in the world, yet it’s difficult to come by in the U.S.. Luckily for me, there’s a sweet lady who offers it at my neighborhood farmer’s market every Sunday. Goat is ideal for brais…

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BEING BORING

Pad Thai I never order Pad Thai when I’m eating at a Thai restaurant. It’s like ordering a hamburger at a high end steak house — incredibly pointless and lacking in all the real action. Why order noodles that have likely been adulterated with sic…

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EASY A

Fried yellow rice with chickpeas, baked spinach, onions, and feta One thing I’d like to get better at is creating my own dishes without recipes. This is probably when studying old episodes of Iron Chef would come in handy, applying their lessons t…

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COCO LOCO

Spaghetti nero with dandelion greens, shrimp, squid, tomato jelly, and tom kha broth / Telephone brand agar agar / Tomato jelly fingers I guess I’m going coco loco this week. I returned recently from a trip to Germany and Switzerland, where I ate …

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NO JERK, NO CRY

Jerk chicken with fried cabbage Ever see this meme? I think the same thing happens every time I try to make Jamaican, or Ethiopian, or Thai, or any other food that I dearly love that is from a place I will likely never visit. I got the recipe for …

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TRASH TALKING

Momofuku Milk Bar Compost Cookies. Sometimes I can’t decide which photo to use, with or without props. So I lied when I said I would stay away from the Milk Bar cookbook. Lindsey made the big mistake of leaving a jar full of peanut butter cups in …

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FUNfetti

Momofuku Milk Bar Birthday Cake, for my roommate Lindsey Because even though she claims to be a grown ass woman, we all know Lindsey is really a kid at heart. Although it was quite tasty and not too difficult to make, I probably won’t be trying an…

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DINNER IS SERVED…

Pan-fried noodles with tofu and peppers I’ve been posting photos of my creations in the kitchen to Facebook for almost a year. When I started, I had no intention other than to document the activity that brings me the most consistent joy and sense …

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