These red-braised ribs are fall-off-the-bone tender and pretty easy to make. The hardest part is cutting the slab into individual ribs – my mom always used a cleaver. The second hardest part is having the patience to wait 90 minutes as the braising slowly breaks down all the connective tissue of the ribs, filling your…
Tag: Sugar
Cinnamon Chouquettes
Chouquettes are small round pastries sprinkled with pearl sugar. They’re often eaten in France as an afternoon snack. You can fill them with custard to make cream puffs. These airy pastries are pretty cool, because they puff up without any kind of rising agent. Apparently the high water content makes steam when baking, which is…
Lychee Longan Pie
For Chinese New Year, my cousin had the genius idea of making a Lychee Longan Pie. As far as Chinese desserts go, canned lychee and longan are better than most in my opinion. You just open the can and eat the fruit, but it’s way better than that red bean nonsense that passes for dessert…
Amaretto Coffee Cupcakes
I know that cupcakes have been all the rage lately, but I have to admit I haven’t been swept up by the craze. I just can’t get super excited about paying $6 for a single cupcake at some shop dedicated solely to the art of the cupcake. With $6 worth of ingredients, I could make…
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….
Korean Slaw
Korean slaw has all of the crunchy freshness of coleslaw, but with the spicy kick of kimchi (without having to wait for days of fermentation). It’s also great for using up bits and bobs of fresh veggies. I threw in some carrots and green beans because I happened to have some that needed using up,…
Pickled Beet Stems
I hate wasting food. So when I roasted beets, I was happy to discover that I could use the beet greens to make pesto (find my Guessipe here). But it just uses the leaves, and even the idea of throwing out the beet stems bummed me out. Problem solved – pickled beet stems! Beet stems…
Brussels Sprouts Salad
Brussels sprouts have become so trendy that it seems like every restaurant has them on the menu, usually roasted and often with some sort of sweet glaze like balsamic or maple. But I never saw them raw, and began to wonder if you could serve them that way. They do after all resemble tiny cabbages….
Pineapple Cream Pie
If you haven’t figured it out yet, I love pie. Not only is it one of my favorite desserts to eat (ok yes, one of my favorite breakfasts as well), but pie also tends to be one of the baked goods most forgiving of improvisation. That fits well with my Guessipe style of cooking. One…
Shortcut Kimchi Cucumbers
When I was little, I got on a kimchi-making kick with my mom. Kimchi takes days to ferment, and can be pretty stinky (we did it in the garage). I give credit to my mom for going along with this for several months – I think she thought of it as good mother-daughter bonding. But…
MoCh4 Cookies
These are the best cookies I’ve ever had. Bold statement, I know. But seriously, they’re awesome – a hit at every party I’ve brought them to. People are always asking me for the recipe. So here it is! I even gave them a clever name. What the heck is MoCh4? These cookies have Chocolate Chips,…
Swedish Chocolate Balls
One of my best friends is Swedish. She taught me how to make these awesome chocolate balls, which are a common Swedish dessert. They have a great texture from the oats, and a flavor from the dark cocoa that makes them rich but not overly sweet. I added a bit of strong coffee, which gives…