Stir Fried Noodles with Shrimp

A while back, I posted on David Chang’s Bacon-Fried Rice recipe, which I found in a People magazine, of all things. It’s a fairly classic stir-fried rice recipe, but starts with cooking diced bacon and ends with fish sauce. It’s fabulous. So I got to thinking, what about making a stir-fried rice, but using noodles

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Prawn and Tomato Stew

I was gifted the cookbook Falastin by a dear friend, and I’ve already made many recipes from it. The authors are Sami Tamimi and Tara Wigley, and the book is all about the food of Palestine, published in 2020. From the book, “There is no letter “P” in the Arabic language so “Falastin” (pronounced “fa-la’steen”)

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Chili Beef Lettuce Wraps

The other day I came across Gordon Ramsay’s Ultimate Cookery Course on Amazon Prime. I happen to be a huge fan of his, so of course I watched. I’ve already frantically written down two recipes from just the first episode, this being one of the two – Asian-inspired crispy beef and pork, served in lettuce

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Chicken Biryani

When I first made biryani a million years ago, or so it seems, it was a fun dish for me because it was a perfect vehicle for leftovers – leftover rice, leftover chicken, even a leftover curry. But one can also make it purposefully from scratch, creating a custom version of what you like. Biryani

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Ginger Spice Truffle Balls

By definition, truffles, the chocolate kind not the fungus, are made of chocolate and cream only. These I call truffle balls, which are a throwback to the rum balls of the 1950’s. I enjoy making truffle balls, because for one thing they’re way easier than real truffles. They’re also more “stable” and less temperamental, because

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Gingerbread Liqueur

Well, it’s that time of year once again, with sugar plums dancing in my head. I love all of the flavors of the holidays, yet, not so much gingerbread. I don’t dislike it, it’s just not one of my top holiday flavors. That is, until I discovered a recipe for gingerbread liqueur, on a now

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Doro Wat

Doro Wat, which translates to chicken stew, is a traditional Ethiopian dish. It’s very simple to prepare, only require sautéing and poaching. But it must be made with the spice paste and the spice-infused butter to create the really unique flavors of Ethiopian cuisine. Unfortunately, I’ve never conquered the method for making injera – Ethiopian

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Berberé

Before one can make any traditional dishes of Ethiopia, it is necessary to make the wonderfully complex spice paste called berberé. It is paprika based, but also contains onion, garlic, and many wonderful spices that add to the complexity of this unique seasoning mixture. These include cayenne, ginger, coriander, cloves, fenugreek, cardamom, and more. The

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Niter Kebbeh

Niter Kebbeh is a spice-infused butter. Along with berberé, niter kebbeh is an essential element of cooking Ethiopian cuisine. The recipe I use, and have for years, is from the Time-Life series called Foods of the World. I made this spiced butter after the lockdown in March. It’s typically made with butter, then clarified. I

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Sweet and Spicy Sauce

It all started when I ordered some barbecue and simmering sauces from Williams-Sonoma, in anticipation of surgeries on both hands this year. Typically I make everything from scratch, but I was unable to do much in the kitchen for about 4 months total. One of the sauces I purchased was Roy Choi’s Sweet and Spicy

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