This is the most unique method for making cauliflower I’ve ever come across. After trying it, I would say that it isn’t that much different than regular roasted cauliflower?? It didn’t make as much batter as I was expecting. The reipe calls for a kung pao sauce that is a fairly involved process of roasting … Read more
This was delicious and easy to make. The little chicken pieces were remarkably tender and fluffy and delicious. 3 chicken thighs, cut into 1″ cubes1T shaoxing wine (or dry sherry) 1/3c cornstarch 4T peanut oil Sauce:3/4c pineapple juice (If there’s too much less than that in the can, add some chicken broth)2T soy sauce 2T … Read more
This is one of my favorite Chinese carryout dishes. This recipe from the blog of a native-born Chinese woman who now lives and cooks in New York sounds delicious and doable! The secret is the sauce: 2T oyster sauce 1T soy sauce 1/2 c chicken stock 1/2 t rice vinegar 1/2 t sugar 1/8 t … Read more
I saw this recipe on one of those TikTok-ish videos and it didn’t give amounts. But I did my best to guess and it turned out pretty well! Although I used a whole package of pasta and it was both too much pasta relative to the meat, and also the pasta wasn’t cheesy enough. So … Read more
This is a delightful side dish or even a vegetarian main course, if served with rice. It’s not spicy and the lime juice gives it a pleasing, bright, citrusy tang. Makes 4 servings 2 T coconut oil 2 medium shallots, thinly sliced 2 T fresh ginger, chopped 2 cloves garlic, minced 5 T green curry … Read more
I had a head of red cabbage sitting in the fridge that needed using up. Unfortunately, this recipe only used a quarter of it. But it was pretty darn tasty, so I might make it again! The original recipe called for 2 T of cranberry or redcurrant jelly. I didn’t have either of those so … Read more
This is one of the recipes I made during my India Week, during the covid-19 pandemic and quarantine. I don’t know that it’s very authentic; and it made the house stink of curry in an unpleasant way. But the dish itself was pretty tasty, and easy to make – despite the long list of ingredients. … Read more
This recipe came from Saveur.com, and I found it during my week of Indian cooking during the COVID-19 pandemic. Wow, is it good! The original recipe called for bone-in lamb, and that might have been even better; but I made mine with boneless lamb stew meat and it was terrific. On another occasion I made … Read more
I got this recipe from Saveur.com and it’s amazing. I do think it’s the vinegar tang that I love so much. (It’s the same flavor I adore in my Spanish Black Bean Soup). The recipe says that the sauce will be even better the next day – so I can’t wait! Goa, by the way, … Read more
Carrot & Chickpea Curry The idea of this recipe compelled me but it was really … carrot-y. LOL Not that that was a bad thing; I just found I didn’t want a very large serving of it on my plate. And I certainly wouldn’t have wanted to make a whole meal of it. Makes 2 … Read more