SHANGHAI-STYLE BRAISED PORK BELLY (Hong Shao Rou)

SHANGHAI-STYLE BRAISED PORK BELLY (Hong Shao Rou)

As we creep towards middle age, Bill and I try to be healthier and avoid eating too much meat. We’re no health nuts by any stretch of the imagination…we’d eat anything and everything if we didn’t have to worry about the threat of muffin tops. There are countless times when the two of us walk(…)

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MULBERRY GALETTE W/ VANILLA SAUCE

MULBERRY GALETTE W/ VANILLA SAUCE

So…I’ll admit that I didn’t think that the mulberry was an actual fruit before yesterday–at least not one that we still eat. I figured…eh, it’s probably one of those things that the Native Americans used to snack on and dye their clothes with (because these suckers dyed my fingers purple for days), or that the(…)

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HONG SHAO KAO FU – Braised Wheat Gluten with Mushrooms

HONG SHAO KAO FU – Braised Wheat Gluten with Mushrooms

Hong Shao Kao Fu, (红烧烤麸) is a Shanghainese vegetarian cold appetizer. Kao fu is a form of wheat gluten, often sold dried, that tastes kind of like tofu. What a lot of people don’t know about Chinese food is the abundance of cold dishes often served before the main meal. This is one of those(…)

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CARROT PEA SOUP W/ PANCETTA, BASIL & MINT

CARROT PEA SOUP W/ PANCETTA, BASIL & MINT

Peas and carrots. The stuff of old-school cafeteria lunch lines, bizarre All That sketches, and Forrest Gump’s propensity for metaphor and simile.  Yes, it may seem like a somewhat tired combination, bordering on the cliché. But hark, what light from yonder window breaks!? It is the east, and peas and carrots are the sun!  I like(…)

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STIR-FRIED PINK AMARANTH GREENS

STIR-FRIED PINK AMARANTH GREENS

We wanted to feature this vegetable on the blog today, because it’s popping up all over the market, and it’s really just a gorgeous, healthy green that you should try if you haven’t already! It’s called “amaranth” or sometimes “Chinese spinach,” and comes in both green and purplish-pink colors. The flavor of the two varieties(…)

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MAPLE ROASTED NUTS

MAPLE ROASTED NUTS

Sometimes, I don’t like cooking. *gasp!*  It’s true. For all of you out there who can’t fathom how someone could possibly spend so much time preparing and cooking their meals, let alone take the time to point a camera at it–I totally understand your slow-head-shake of disbelief. Sometimes, the wreckage strewn around the kitchen post-dinner(…)

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SWEET SESAME CRISPS

SWEET SESAME CRISPS

So we had a long, arduous, and patently ridiculous argument about what to call these flat, round, sesame thingies. We debated calling them Cookies, cookie crisps (which just made me think about overenthusiastic cereal slinging mascots), “crunches” (whaa??), and crackers. But in the end, I’m the one typing this post, and I’ve decided to dub them(…)

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SPRING ASPARAGUS BEEF STIR-FRY

SPRING ASPARAGUS BEEF STIR-FRY

We’re just starting to see spring asparagus in the markets these days, and I saw a really fresh selection today. In fact, the asparagus was so fresh that I decided to make a beef asparagus stir-fry with some of our very valuable contraband USDA choice sirloin steak. We usually prefer to pan-sear those steaks with(…)

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9-LAYER SCALLION PANCAKES

9-LAYER SCALLION PANCAKES

For a long time, when I would try to make scallion pancakes, I would end up with a lifeless, flat cracker resembling matzo (which is good stuff, but probably not the best comparison for a pancake). I eventually realized that I was fussing way too much over the dough and rolling it out too flat. (…)

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BEEF STEW W/ LEMON PARSLEY GREMOLATA

BEEF STEW W/ LEMON PARSLEY GREMOLATA

Hallelujah! Winter is over! Well, before we move into summery salads and light, fruity desserts, how’s abouta last hurrah of hearty, wintry, gravy-drippiness? This Beef Stew is full of herbs, red wine, and veggies. The addition of the lemon parsley gremolata on top gives it an awesome, spring-time contrast. As springtime-y as a pot of(…)

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QUICK KOREAN BBQ W/ PORK BELLY

QUICK KOREAN BBQ W/ PORK BELLY

Ahhh, Korean BBQ. That delightful and trendy culinary experience that tantalizes the carnivore’s taste buds. It’s a wonderfully simple meal that requires minimal cooking, and contrary to the name, doesn’t actually require a grill. You don’t even need a hotplate or anything like that to make Korean BBQ at home. Just cook the meat and(…)

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HONEY SRIRACHA CHICKEN WINGS

HONEY SRIRACHA CHICKEN WINGS

I have three words for these Honey Sriracha Chicken Wings: Finger. Lickin’. Good. That’s literally all I have to say. Just make them and you’ll know what I mean.  This recipe is incredibly easy. You’ll need: 3 pounds chicken wings or drumettes salt and pepper 1 tablespoon oil 3 tablespoons butter ¼ cup Sriracha 2 tablespoons(…)

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A TRIO OF PINCHOS

A TRIO OF PINCHOS

Three recipes for the price of one today! Pinchos, or pintxos, are a Spanish snack related to tapas, but usually served on bread and skewered with toothpicks to keep the toppings on the bread (and to keep track of how many one’s eaten as the toothpicks pile up). We tried pinchos for the first time(…)

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ROASTED RATATOUILLE PASTA

ROASTED RATATOUILLE PASTA

For a long time, Ratatouille was a big fat fail in this house. Undercooked, overcooked, lacking in flavor. The usual reaction it elicited from everyone was something more or less along the lines of, “eh…”  Which is so wrong because that Anton Ego guy like, totally  went crazy for it, and even a rat can(…)

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HONEY BANANA CAKE

HONEY BANANA CAKE

For dessert at the Indian Extravaganza posted a couple days ago: Honey Banana Cake! I am of the opinion that one can never have enough banana dessert recipes. Our impulse to buy an entire bunch of bananas at the market has been a long and storied one (if, “We buy a crapload of cheap bananas(…)

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