Refreshing and simple Marinated Cucumber with Fried Shallots – peeled cucumbers are cut into quarters and then marinated in garlic, salt, toasted sesame oil, and MSG. Just before serving you top with a healthy amount of cilantro and fried shallots.
Ina Cheat Day
Eric Kim’s Gochujang Buttered Noodles
Gochujang Buttered Noodles is the perfect pantry meal. The dish has a buttery, garlicky, spicy sauce with a sweet touch.
Lidey Heuck’s Salmon with Honey & Chili Crunch
The first recipe from Lidey’s Cooking in Real Life is the perfect weeknight meal that doesn’t skimp on flavor: Salmon with Honey & Chili Crunch! For this simple dish, Momofuku Chili Crunch sauce is mixed with honey and rice vinegar, slathered on the salmon and roasted. We served it with her Crunchy Cucumber Salad.
Lauren Weisenthal’s Boston Cream Pie Pie
To commemorate two years since completing the project and making Boston Cream Pie with Ina, I made this twist on the classic dessert: Boston Cream Pie Pie – an actual pie version of the famous cake!
Derek Lucci’s Makheua Yao Pad Tao Jiao (Stir-Fried Eggplant With Minced Pork)
Derek Lucci’s Makheua Yao Pad Tao Jiao, a stir-fried eggplant with minced pork dish, has become a favorite in our apartment. Japanese eggplants are fried with cornstarch, then combined with minced pork, garlic, Thai chilies, and a stir-fry sauce.
Eric Kim’s Black Sesame Rice Krispies Treats
Eric Kim’s Black Sesame Rice Krispies Treats offer a delightful twist on the classic version, with browned butter, toasted black sesame seeds, and sesame oil adding a savory accent that balances the sweetness.
Andy Baraghani’s Tahini-Smothered Charred Cabbage
One of my favorite ways to enjoy cabbage is with a nice char, like Andy Baraghani’s Tahini-Smothered Charred Cabbage. The wedged cabbage is rubbed with olive oil and sprinkled with salt, then charred on both sides before being drizzled with creamy tahini-lemon sauce with hints of garlic, honey, and cumin. A sprinkling of dill and sesame seeds is all you need before digging in!
Lidey Heuck’s Red Curry Lentils With Sweet Potatoes and Spinach
In anticipation of Lidey’s upcoming cookbook, “Cooking in Real Life,” I’m revisiting a favorite recipe of her’s, Red Curry Lentils With Sweet Potatoes and Spinach. The vegetarian-friendly dish is packed with veggies, rich and creamy, and provides a spicy kick with Thai red curry paste and Freson peppers. This go-to recipe is finished with lime juice, cilantro, and toasted coconut flakes.