Asian Chicken Skewers and Cold Noodles
I love, love, love Asian food. Living in Chicago gave me that – Indian, Lebanese, Thai, Vietnamese, Japanese, and Korean food all came into my life during my four-plus years in the Windy City.
I love, love, love Asian food. Living in Chicago gave me that – Indian, Lebanese, Thai, Vietnamese, Japanese, and Korean food all came into my life during my four-plus years in the Windy City.
We love nachos around here, the kind baked in a casserole dish in the oven, heavy with meat and veggies, and with cheese bubbling on top. These nachos are a variation on my everyday recipe, made smoky and spicy with the addition of chipotles in adobo sauce, which you can find in the Hispanic section…
I love Indian food, and have ambitions to learn how to cook it at some point (I have this cookbook on my Amazon wish list, which I will point out in case E is reading this). This week, I made a version of Chicken Saag (a Punjabi dish that uses garam masala, tomatoes, cream or…
When I was growing up, cheesecake meant the no-bake kind that came in a box. You know, the box with two white paper pouches inside, one containing graham cracker crumbs, and the other a mysterious, white, cheesecake-scented powder. You added sugar and melted butter to the graham cracker crumbs, and pressed them into the bottom…
Let’s be clear before I even begin here: a really good granola bar is not going to be low-fat or low-calorie. Period. And these aren’t either of those things – but they are good for you. They’re full of natural, wholesome ingredients, but they are not a dieter’s tool per se. They are dense and…
When I decided to make Eli a jar of homemade hot cocoa mix for Christmas, my friend and colleague Tonya suggested I also try homemade marshmallows. She makes them (she refuses to buy the corn syrup-filled variety available at the grocery store) and willingly shared her recipe. Of course, since I claim to believe that…
One of the best things about cooking is the sharing element – being able to take a recipe, make it, tweak it, and keep on tweaking until it becomes your own. That, after all, is where most cooking begins – with someone else’s recipe. One of my favorite food memoirs (a combination of personal narrative…
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yummy! thanks for the recipe!