At the beginning of the year, I took inventory of my cupboards in an effort to finally use up the odds and ends of ingredients that had been lingering there for too long! Browsing through the list, I soon realized I had nearly every ingredient needed to make Julia Turshen’s Snow-Day Udon – all that was missing was a bit of tofu and bok choy!
Like Jeffrey, I’ve learned to love roast chicken in nearly any form – even better when it’s a one-pot meal like Dan Pelosi’s Piri Piri Roast Chicken! Potatoes and broccoli rabe are layered in a Dutch oven with some chicken stock and white wine, topped […]
After discovering a bag of chickpea flour in the cupboards, I decided to make pudla (Indian chickpea crepes) topped with Melissa Clark’s Mushroom Bourguignon. Although tasty separately, the flavors didn’t complement each other well. The tender crepes were flavored with serrano pepper, cilantro, and ginger, while the bourguignon was a umami-packed, hearty delight.
This insanely delicious, hearty Cozy and Quick White Chicken Chili is the perfect weeknight meal as it’s ready in under 45 minutes and doesn’t skimp on flavor. The base is white beans and ground chicken seasoned with a tasty combo of chili powder, cumin, coriander, and diced green chilies.
Oatmeal is my go-to breakfast throughout the week but I’ve always leaned sweet – making it with either peanut butter and jam or bananas and honey. But James’ Savory Morning Oats with Jammy Eggs and Pork Floss was the perfect introduction to the savory side.
I love the simplicity of Eric Kim’s Salt-and-Pepper Ribs with Fresh Mint Sauce, which took inspiration from his dad’s recipe, slicking the baby back ribs in olive oil and sprinkling with salt and pepper before roasting in a very hot oven. The simple treatment allows the ribs to shine!
Ike’s Vietnamese Fish-Sauce Wings were one of the most popular dishes at Andy Ricker’s Pok Pok in Portland. Marinated in a blend of garlic, fish sauce, and sugar, then coated in rice flour and fried to crispy perfection. The final glaze of fish sauce, sugar, and roasted chili paste, provides a sweet, spicy, and umami-rich flavor.
My love for Win Son knows no bounds, and the latest recipe I tried from their phenomenal cookbook is Fan Tuan – a popular breakfast treat in Taiwan that’s bursting with flavor with a delightful contrast of textures.
Over-easy eggs, pork floss, youtiao (a crispy Chinese donut), pickled mustard greens, scallions, and kecap manis (sweet soy sauce) are rolled up in a layer of sticky rice.