The Queen of the salad kingdom.
Read MoreGyudon is an extremely forgiving recipe for the beginner of Japanese cooking. In fact, should the cook at least stick to the ingredients and not add some of their own, I think it’s almost impossible to mess this dish up. It also cooks itself, with no need to stir, nudge, flip or watch, as long as it stays on low. The result, served over rice, is a savory and tender candied-meat extravaganza.
Read MoreWe go through a health kick from time to time, and I wanted to try a week of only vegetarian food. It didn’t work out, but not for lack of trying.
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Our postings are kind of scattered, but we had this with the Slow Roasted Lemon Chicken. The salad was inspired (ok it could be an attempt at copying) by Chez Papa in San Francisco. I wrapped the beets in foil and roasted them in a 425 degree oven for 45 minutes. Chopped them into quarters and tossed with pesto. S + P and sprinkle on some goat cheese right before serving.
Read MoreI wanted to try this warm Provençal Soup Pistou because it utilized so many ingredients that were in our CSA box: knobby carrots, a small but pungent bunch of celery, a petite fennel bulb with huge aromatic fronds, and beautifully irregular heirloom tomatoes.
Read MoreIt’s Sunday morning and I’m hungry. We have nothing in the fridge besides a crust of bread, and expired eggs. Suddenly, I decide to make chilaquiles.
Read MoreMaking ramen broth from scratch is one of those things that individuals need 10k hours practicing in order to do well, it seems. It involves pig heads, feet, fish, leeks, various cooking methods all over many many hours and probably other things that are tightly guarded secrets. I’ve tried a few times, and usually end up making a tasty broth that is not like ramen whatsoever. Fortunately packages of ramen can be purchased from Japanese markets with pretty amazing results. Yes, this is a pre-packaged food, and this recipe is one of many ways that we finish off the noodle/broth combo.
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