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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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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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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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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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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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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