Chile crisp in a vinaigrette really defines this tomato salad. Fresh, ripe tomatoes touched with basil and garlic, pre-made dumplings and finishing with store-bought crispy dried shallots. This salad is hearty yet light and requires little cooking. Of course you can make your own dumplings and crispy shallots especially if you make them ahead of … Continue reading
I get my recipes from many sources and I especially appreciate those dishes from people I know, such as family. This recipe was shared by my niece, Bethany, who found this healthy choice from The Woks of Life and she loved it. I have their family cookbook (this recipe was not in it) and enjoy … Continue reading
For years I have enjoyed sesame noodles and would often pick up a container at Whole Foods, my local grocery or any deli – they all seem to carry their own version of this very flavorful noodle. Why I’ve never made it myself I can’t tell you. I decided to make my own because the … Continue reading
A while ago I posted another version of this popular Chinese dish; Stir-Fried Cauliflower with Chilies and Scallions. Christopher Kimball is the author coming from his World in a Skillet Cookbook. This recipe by Alissa of conveg.blog.com not only has spicy chilies but sweet peppers which I really enjoyed. There was no pancetta and more … Continue reading
I obviously am enjoying Christopher Kimball’s new cookbook as here is another recipe from “The World in a Skillet”. One of the reasons I am drawn to certain dishes is because of the ingredients and in this case cauliflower and of course chilies and scallions add more interest. Once again a recipe ranks high with … Continue reading
It’s no secret I love noodles/pasta and this dish has been on my “to make” list. Dan Dan Noodles translates as “noodles carried on a pole” or “peddler’s noodles”. There are many versions of these noodles and I finally decided on Joanne Chang’s version. She is the owner of Flour Bakery + Café in Boston … Continue reading
Awhile ago I posted a recipe using a coleslaw mix in a stir-fry. Now, I would like to share with you another mix that makes stir-fries easier as well, but is still quite tasty. Broccoli slaw has 3 ingredients: broccoli, carrots and red cabbage – wonderful combination added to a meat of your choice and … Continue reading
I first made some simple almond cookies back in the 1980’s after taking my first Chinese cooking class taught by Christine Liu. These cookies often appeared as a dessert after making one of her Chinese dishes. I really liked the idea of kicking them up a notch with some seasonal spices (you know cinnamon, nutmeg … Continue reading
Broccoli is a vegetable I don’t seem to cook very much as I do like it. In China super-charged wok burners deliver searing heat that encircles the bottom and sides of the wok. The results are rendering raw vegetables tender on the inside and nicely browned on the outside. Food emerges in a whoosh of … Continue reading
If you’ve heard of the P.F. Chang restaurant chain you probably know about one of their signature dishes, Mongolian Beef or possibly have eaten it. This is my version with a lot less sugar and salt (soy sauce) but similar otherwise. I’ve been wanting to make this Asian dish where the thinly sliced beef is … Continue reading