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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Salmagundi

A while back I received a newsletter from Sous Vide Supreme, where I’d purchased my sous vide, and this was the name of the newsletter – Sous Vide Salmagundi! So I had to google salmagundi. According to Serious Eats, “Salmagundi is more of a concept than a recipe. Essentially, it is a large composed salad

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Kedgeree

A while back on someone’s blog I commented on their kedgeree post that I’d never seen it with salmon, only chicken. She responded that she’d never seen it with anything but salmon! Well that’s when I realized I was mixing up the words kedgeree and biriyani. Yes, nothing in common at all. I’ll blame it

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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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Saltado with Shrimp

Where I live, in a town of 50,000, there is no “fine” dining. There are three restaurants my husband and I go to (I can’t even say frequent) when I want a break from cooking. Sadly, we maintain low expectations. Otherwise, we’d be terribly disappointed, instead of just able to laugh things off. It’s not

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Louisiana Barbecued Shrimp

This recipe popped up from the Food 52 website, and once again, it was the photo that caught my attention. This is Louisiana barbecued shrimp, by Julia Gartland, slightly adapted from the book “Jubilee: Recipes from Two Centuries of African American Cooking“, by Toni Tipton-Martin, published in 2019. I definitely like spicy, and I’ve always

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Shrimp Feta à la Neil

This is a recipe I’ve had for years, and know I made it at least twice. Making a recipe more than once for me is a rarity, even more so in the early cooking years because there was always another recipe to make, another technique to learn. And more to taste. We loved this dish,

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Potato Beet Salad

In 1992, we took our young children to Grand Cayman island in the Caribbean. As all tourists do there, one day we took a boat out to swim with stingrays at Stingray City, followed by picnic on a beach of a local island. So, what do I remember from this adventure? The creamy potato and

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