Not really a ramen or pho hack, but a flavorful, satisfying, easy-to-make soup. Recipe below.
RECIPES ARE RIFE WITH HACKS AND CHEATS THESE DAYS, especially online and on social media. We recently succumbed to exploring “ramen cheats” because we love ramen. Was the soup we ended up making ramen? No. Was it a faux pho? Again, no. But what it was was a delicious, comforting, easy Asian Style Soup. Continue reading “Ramen? No. Pho? Not that either—comforting, easy Asian Style Soup”
A mix of marinade seasonings delivers big flavor and tender, juicy chops. Recipe below.
PORK CHOPS ARE GREAT AT ABSORBING FLAVORS, especially with a marinade. This recipe uses a mix of flavorings—fresh ginger, garlic, soy sauce, honey, gochujang (fermented red pepper paste), sesame oil and soy sauce—to create savory, slightly sweet, slightly spicy pork chops that are juicy and tender. Continue reading “Tender, juicy, flavorful—Korean Style Pork Chops”
SOMETIMES THE HUMBLEST RESTAURANT DISHES are what you really crave. Like egg drop soup. It is indeed a traditional Chinese soup, served across many regions with a number of variations. As Fred Walter says in FLAVORYCOOKING, “Egg drop soup has become an integral part of Chinese culture, symbolizing good fortune, prosperity, and unity.” Continue reading “Restaurant authentic, homemade Egg Drop Soup”
Pasta tossed with tangy labneh, lemon juice, peas and bacon is a creamy, weeknight-quick meal that tastes like spring.
IN THE MIDST OF WINTER, A TASTE OF SPRING IS ALWAYS WELCOME. So we were delighted when a reader reminded us of this bright flavored dish we’d made more than two years ago. The peas (frozen, no need to wait for fresh to show up in the market) are one of our favorite flavors of spring. Along with lemon juice and zest, they give this dish a nice brightness and lightness. Continue reading “A welcome, simple taste of spring: Labneh Pasta with Peas and Bacon”
Lancashire Hotpot—traditional English food at its most comforting—is made with lamb, onions and carrots topped with sliced potatoes and baked until fork tender.
IT’S NOT EVEN OFFICIALLY WINTER YET, but you wouldn’t know it here in Chicago. Or in a lot of places. But snow and cold and more snow and ice are having us craving warm meat-and-potato meals, stick-to-your-ribs food that ideally requires firing up the oven. Like Lancashire Hotpot. Continue reading “Lancashire Hotpot—English comfort food for a cold night”
This hearty traditional Italian soup with bitter greens and white beans comes together quickly. Recipe below.
WE HAD A BIG DAY THE OTHER DAY, full of traipsing and talking and seeing people we love and getting home after dark all worn out. After all of that, all we wanted was something simple and comforting. As so often when we feel like that, the answer was: soup. Continue reading “Neapolitan Style Soup with Beans and Dandelion Greens, quick and easy”
A RECENT DETROIT WEEKEND REMINDED US YET AGAIN of how much richer migrants make us all—including on our plates. Our daughter and her boyfriend are major explorers of international cuisines in the Detroit area, and we are always happy to tag along, feasting on their finds. Like this Salvadoran pupuseria tucked between a quiet residential neighborhood and an industrial area in the city. The pupusas were amazing, our first time trying them. And the trio making them in the food truck, a family from El Salvador, was friendly, helpful and generous. We left with more food than we ordered, at their insistence. Continue reading “Tasting the world in a Detroit weekend”
This luscious traditional northern French chicken dish, made with apples, apple cider and brandy, is a perfect autumnal meal. Recipe below.
FALL—AND FALL INGREDIENTS—ARE UPON US. For us, it means enjoying being back in the kitchen. This classic French recipe includes both apples and apple cider, true autumnal ingredients. As a bonus, it also calls for turning on the oven, warming the kitchen. Continue reading “Savoring seasonality: Poulet à la Normande (Normandy Chicken)”
Black tea, orange zest and a host of aromatics give Tea-smoked Grilled Chicken with Star Anise & Orange a satisfyingly complex taste.
WE DON’T GRILL VERY OFTEN. Not sure why—we love grilled foods, and it’s no harder (or easier, for that matter) than other cooking methods. But over the years, we’ve stumbled across some techniques that have been showstoppers. One is the ancient Chinese technique of tea-smoking. Continue reading “Tea-smoked Grilled Chicken with Star Anise & Orange”
Chilled watermelon cubes, Thai basil, mint, peppers, pickled red onion and fish sauce create a refreshing salad with a touch of umami. Recipe below.
I AM NOT A BRUNCH PERSON, but there’s a place in Milwaukee, Uncle Wolfie’s Downtown, that is making me change my ways. It’s always so delicious, and friendly, and interesting, and I always have something that opens my eyes. TBH, it’s one of my favorite places to eat on the planet. Continue reading “Thai-style Watermelon Salad”