Slurrrp. I do miss a hearty bowl of pork chop soup noodles, the kind you might get for $3 at any number of noodle shops in the lower east realms of Chinatown. Most people think of soup noodles as a wintery dish, but I’ve seen them devoured by all kinds of people as a summer lunch, shoveling yards of noodles down the chute as perspiration threatens to dot the soup.
For the coldest weekend to date this winter in New York, I had a mind for stew. With far too many types fighting for attention inside it. Beef bourguignon was foremost, then marsalas or perhaps a scallopini, then I thought of making a scallopini of pork medallions instead of veal (which I haven’t eaten in ages, and most of my peers don’t eat as a rule). And then it all kind of jumbled into one dish, finished with sour cream. … Read More
This was a leftover dish. It might not sound like one, but every ingredient used down to the parsley was already in my fridge for various reasons and past uses. It was so perfect, that because I didn’t have pasta, I decided to make pasta myself. I had flour, eggs, and salt…I even had fresh rosemary that was going to dry up soon. Dismissing the fact that I had never actually made pasta before, why not?
Last winter, I thought I had perfected my meatloaf recipe. Although we’ve been having unusually warm weather in New York this week, I was more than ready to pull it out, this time in a more delicate fashion. It’s an easy dish to make since almost everything in it is essentials from your kitchen that you can throw in at your own discrepancy. Some of these ingredients I like to hold dear to the recipe, such as the chopped carrots. … Read More