A co-worker of mine went apple picking and left me with a bag of crisp, juicy tart ones that seemed just right for baking. If there’s any dessert a (American) person should know how to make, it’s apple pie, and that’s something I’ve picked up in my days.
Not only do I not know how to make desserts, but tonight I’m faced with the task of making dessert for a vegan friend of mine, who’s having me over for dinner with her boyfriend. I did some brief scouring of vegan dessert recipes online and decided pretty early on that instead of all that substituting eggs and milk business, I was going to make something involving coconut milk, and probably Thai. I’d originally thought of Chinese dim sum coconut … Read More
This stir fry is just a really light, simple dish that you can make with any combination of ingredients. I would normally use chopped scallions instead of a sliced yellow onion, but I didn’t have any left. The sweetness of the regular onion, though, made up for a dash of sugar in the seasoning I may have added. I kept the flavors toned down because asparagus has such a fragile, light flavor–it was almost too simple that I’d wished I’d had a fresh … Read More
I suspect that the title is long enough for readers to come to their own conclusions about this recipe, but even so, I’m going to blab. Chilled red potatoes are my new croutons. They have this ever-so-subtly satisfying pop when your teeth break into their skins, and taste even more earthy and mildly creamy when cold. Remember how much you liked the cold potato salad at all those barbecues in the summer that you filled yourself up with it before you got to … Read More
I almost winced when reading an “Asian” (fusion, I guess) recipe in a major glossy magazine that called for a Noah’s Ark full of ingredients from all across the world. It was a pork recipe, and just the notion of using fish sauce and Chinese black bean sauce in combination was enough to make my stomach turn, let alone calling for more than three tablespoons of fish sauce period. But the fact that the recipe also included hoisin sauce, sesame … Read More
Cooking for one is something that I struggle with on a daily basis, and the impracticality of it is a major reason why single people around my age eat out all of the time. I’m not going to lie and say that it isn’t a big load of work to make something elaborate for just one night, for one person, and then get creative with the leftovers and ingredients not used. Or the time-consuming aspect of it. Think of all … Read More
I really wasn’t sure what to do with all that cheddar I hoarded back from Tillamook. When the nice lady working at the factory’s store told me that the cheese was indeed transportable as long as it was unopened, I went apeshit and got a few blocks, forgetting that the only thing I really do with cheddar – and I only eat the sharpest of the sharp white – is slice it up and munch on it with wine, or … Read More