I’ve prepared this dish before but somehow never blogged about it. That changes NOW! This is a nice refreshing salad/side dish.
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Category: Cooking: 4 Stars
Crispy Ramen with Hoisin Sauce Tofu
I am lucky! I have a wide group of friends and they are all – without exception – wonderful, virtual people. They care for others and always do the right thing. But, I suspect they may sometimes be tempted to do not nice things – maybe flip someone off in traffic, or worse. If and when that happens they probably stop and do the nice thing instead because they are sure tofu, and especially tofu with ramen, is what is served for three meals a day in hell. Could it be that if they tried this dish they might stray from the straight and narrow lives? I suspect not; I certainly hope not.
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Stir Fried Bok Choy with Oyster Sauce
We originally bought a few bunches of bok choy with an eye to making a vegetarian dish for our family Sunday dinner; but schedules diverged. We wanted to wait on the big meal we had planned (more on that in a few posts) so I turned to J. Kenji López-Alt’s new wok cook book “The Wok: Recipes and Techniques” for an idea of what to do with the vegetable. I found a recipe for Chinese broccoli but the notes say bok choy would be a suitable replacement.
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Serious Eats Grilled Chicken Wings
I’ve adapted J. Kenji López-Alt’s Oven-Fried Buffalo Wings Recipe (per his notes) for the grill. We had our family Super Bowl party and a yoga group happy hour the next week so I cooked the recipe using two two-zone cooking techniques. Let’s get into it. Continue reading…
Classic Spaghetti Amatriciana
Linda and a friend went to Italy for three months this past fall. When they returned they brought a wheel of pecorino romano cheese – and they gave us a nice hunk. Much better than “My sister-in-law went to Italy and all I got was this lousy T-shirt.”
