So the next week I brought home another head of cauliflower and got to work. With both Milk Street’s tahini-raosted cauliflower recipe and Fuchsia Dunlop’s recipe for the amazingly delicious “Xie Laoban’s Dan Dan Noodles” in front of me, I set about moving the flavors of the latter into the technique of the former.
Easy Creamy Chicken Curry Rice Bowl
This delicious recipe is one that I’ve been making so long (and that is so easy) I could almost do it in my sleep. It’s perfect weeknight fare: By far the most challenging part is picking the meat off the rotisserie chicken you grabbed at the store on the way home. Or maybe stopping at…
Japchae (Korean Glass Noodles)
As I have mentioned before, I absolutely love Korean food. It’s famous for its heat and funk, but it has a deliciously sweet and mild side too. No dish exemplifies this side better than Japchae, stir-fried glass noodles.
Homemade Moo Shu Pancakes
I don’t eat Moo Shu Pork – or vegetables, or chicken – very often anymore. Which is a shame, because Moo Shu is a tremendously fun thing to eat. We just so rarely eat out anymore at the kind of Chinese restaurant that serves it. (Chinese restaurants of any stripe are not the most common…
Japanese Fried Rice Omelet (Omurice)
When I pulled out my copy of Lucky Peach’s 101 Asian Recipes the other night, I intended to make the Malaysian “Economy Noodles” as I said I would at the end of my cookbook review. However, I ran into a problem: My enormous tub of Asian noodles (I have a similar one of European-style pasta)…
Homemade Thai Yellow Curry Paste, plus Chicken or Tofu in Yellow Curry
My friend Michelena makes incredible Mexican mole, from scratch. Friends beg her for jars of the thick, luscious sauce. (Well, I did, anyway.) The process takes her two days.
Sichuan Hot-and-Numbing (Ma La) Chile Oil
Until the last decade, the classic Sichuan flavor combination ma la (numbing and hot) was hard to come by in the United States. Sichuan peppercorns, the only common source of the numbing, tingly sensation called ma in Chinese, were banned from import to the US because they could transmit a kind of citrus canker. Fortunately,…
Salmon Rice Bowl with Soy-Wasabi Sauce (Sake-Don)
My recent obsession with Kokoro Japanese Restaurant finally bled over into my own kitchen. I wanted more Japanese food, but I wanted it to be as quick and simple as it was delicious. Paging through my copy of Japanese Soul Cooking, I saw a gorgeous picture of a bowl of vibrant red tuna slices brushed…
Spam Ramen, or Rescuing a Terrible Recipe
Cooking has been my passion since college. For more than twenty years I’ve spent a huge amount of my time reading cookbooks, trying recipes, learning methods, combining ingredients. I’ve gotten good at tasting “in my head,” having a pretty good idea of what a recipe will taste like before I try it. Usually I can…
Korean Shiitake-Beef Lettuce Wraps
It’s NaBloPoMo on Unfussy Epicure! NaBloPoMo is National Blog Posting Month. Bloggers who choose to participate post to their blogs every day. As with NaNoWriMo – National Novel Writing Month, where participants write a minimum number of words every day – it’s a little hard to pin down what month actually is the official month…