For a twist on roast chicken when I didn’t feel like waiting too long, I was going to braise some chicken with wine and parsley. When I came home I found the parsley bunch I had bought about a week ago was so decrepit and limp that I had to toss it. Then I came across a nice jar of dried sage that must belong to my roommate, sniffed it, and decided to pair it with lemon instead.
Thanks DJ, for sharing your mom’s recipe for squash rolls. DJ writes in an email that his mom makes these every Thanksgiving: “Oh and they don’t really end up tasting like squash, which is a major plus because they’re made from freezer squash, which is a cheap replacement for syrup of ipecac if you don’t have any handy.” Had to look that one up too–syrup of ipecac is a gag-inducing serum. Thanks!
Only until recently, during a trip to California, did I become aware that French Dip wasn’t something you dunk potato chips and veggies in, or that it wasn’t invented in France. There, it was a sandwich. Here, I decide to make one. The recipe that Ben’s mom provided for this was so tasty that I wonder why this side of the country hasn’t been so quick to catch on. I can just see the single-serving cups of au jus at … Read More
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