I’m always tempted to get Kimchi Fried Rice when I see it on a menu, but then I remind myself how easy it is to make at home. It’s great for using up leftover rice, and all of the other ingredients are things I pretty much always have on hand. So it’s a perfect weeknight…
Tag: Asian
Miso-Mustard Dressing
Cookbook Club – Salt Fat Acid Heat For September’s Cookbook Club, we used Salt Fat Acid Heat by Samin Nosrat. I’d call it more of a book about cooking than a cookbook… you don’t actually get to the recipes until the second half of the book, but the first half is full of information essential…
3.14 Pi(e) Day II
March 14 was almost upon us, and since last year’s Pi(e) Day party was such a raging success, I decided to rally the troops for another celebration of my favorite food. My fellow pie fanatics answered the call, helping me to celebrate what is fast becoming my favorite holiday of the year. Rules were the…
Savory Sweet Ribs
When I was a kid and my mom asked what we wanted for dinner, I often requested these ribs. She was doing salty sweet before it became a thing. They’re her home version of Chinese BBQ ribs. She was a busy woman and cooked them at a higher temp for less time, but I’ve modified…
XO Sauce Shredded Brussels Sprouts
XO sauce is a magical ingredient. Its primary components are dried scallops and chili peppers, so it adds great umami and a little bit of spice to your dish. Combined with honey, you get a wonderful sweet savory spicy mix. These shredded Brussels sprouts soak up the flavor and have great texture. I’ve seen XO…
What Happens in Vegas
Well in my case, what happens in Vegas is something I am posting for the whole world to read about. Vegas has become a city not just of absurdly decadent buffets and outsized eating experiences often attached to celebrity chefs, but a true food destination with stellar eating experiences on and off the strip. Those…
Grilled Asian Eggplant
I love grilled foods, though I have to admit that it is one of the types of cooking I feel a bit timid with. I know it’s applying heat in a way not so dissimilar from the stove, but I suppose it’s not being able to adjust the heat in the same way that makes…
Spicy Peanut Noodles
This was my aunt’s go-to dish for parties. I think it’s an Americanized version of a peanut noodle dish that probably originally called for egg noodles. But she always used spaghetti, which is so convenient because I always keep a package of dry spaghetti around. It’s a simple, make-ahead dish that people will rave about….
Lukshon Restaurant Review
Gold Dig #20 Lukshon is the modern Southeast Asian restaurant by Sang Yoon (the chef famous for the “Changes and Modifications Politely Declined” policy he started at his burger place Father’s Office). Its patio area has the luxury of facing the pedestrian-only street of the Helms Bakery complex, so you can enjoy the weather while having…
Miso-Glazed Eggplant
Cookbook Club – Lucky Peach Bonus Recipe The thing that I really liked about the Lucky Peach Presents 101 Easy Asian Recipes cookbook was that the recipes were so simple (see all the dishes from the Lucky Peach Cookbook Club event on my Cookbook Club site). The Miso-Glazed Eggplant sounded great, and epitomized simplicity. For…
Roasted Squash with Red Glaze
Cookbook Club – Lucky Peach Presents 101 Easy Asian Recipes For September’s Cookbook Club, we used Lucky Peach Presents 101 Easy Asian Recipes by Peter Meehan and the editors of Lucky Peach. I chose the Roasted Squash with Red Glaze. Go to my Cookbook Club site to see all the recipes we got to try…
Spicy Asian Pickles
My mom made these spicy Asian pickles a lot when I was a kid. They are really quick to make, and go great with Asian food. It’s great to have a jar of them in the fridge. My mom says in a pinch, these pickles are good even if they’ve only been marinating for an…