Macaroni and Cheese with Baby Greens
Macaroni and Cheese–or Macaroni Cheese, if you’re a Brit–is a dish of infinite variety. A popular local restaurant menu offers Macaroni and Cheese with Enchilada Sauce, Mac n’Cheese “pizza style,” and, in perhaps the ultimate fusion dish, mac n’ cheese with Korean Short Ribs. Then there’s Nigella’s rightfully famed Mac…
Thai-Style Chopped Chicken
Before the cultural appropriation police come knocking, know I make no claims of authenticity regarding this Thai-style chopped chicken, save one: it’s delicious. This is an immodest claim, but the ingredients do all the work. And yes, the ingredient list is longish, but committed cooks likely have most of this…
Oxtail Stew with Radishes and Carrots
We’re very fond of oxtail at the IK. Evidently lots of other people are, too, because when I made it a few weeks ago, and did the instagram thing, the post got lots of likes. Which is extremely important these days, right? Well, not really, what with Australia in flames…
Pasta with chickpeas and spinach
Pasta with chickpeas and spinach came about because I could barely walk. Not the most felicitous of culinary circumstances, but there you are. One never knows where a good dish will come from. Your hostess has a bursitic knee, long treated with cortisone shots. Last week the doctor decided further…
Spicy Cold Chinese Noodles
More properly referred to as Spicy And Numbing Cold Noodles, Spicy Chinese Noodles hail China’s Sichuan Province, a place known for hot, muggy summers and the ingestion of chile-laden foods to counter said wet heat. I’ve prepared Spicy Cold Chinese Noodles with corn, wax beans, red peppers, chile peppers, fresh…
Miso Steak with Noodles
This is a fermented paste made from soybeans and grains, and it is used as a base for sauces and soups. Look for it in Japanese groceries or natural foods stores. Mollie Katzen, defining miso in The Enchanted Broccoli Forest. Until the early aughts, most Americans knew miso as the…
Rice Noodles at home
I’ve read that people who have a “hand” for bread baking will find noodle making a breeze. Those pretty little pleats keeping Asian dumplings closed? Just a matter of practice. My noodles–Asian or otherwise–range from barely edible to disastrous. To call my attempts at pleating childlike is an insult to…
(Fake) Thai Drunken Noodles
Why Fake Thai Drunken Noodles? Well, I’ve never been to Thailand. (And how I long to go.) And it must be sadly admitted that, much as I passionately love Asian food, I am a Eastern European Jew, through and through. (In the past two weeks, we’ve had some rain…which led…
Beef stir-fry with leafy greens and rice sticks
Beef stir-fry with leafy greens and rice sticks began as “Beef Slivers With Water Bamboo” from Fuchsia Dunlop’s Revolutionary Chinese Cookbook. Korean rice sticks, called tteokbokki are stubby, chewy, and completely addictive. I keep mine in the freezer, where they tend to crack. This has no impact on their better qualities. I used…
Pork Rib Curry
I apologize for the quiet around here. We live about thirty miles south of Santa Rosa, California. As I write, firefighters are slowly gaining control over the fires. People are returning to their homes, or what’s left of them. Berkeley Fire Engine Six was called to help fight the fires…