Who loves Pad Thai? We do! Every sauce-soaked noodle, crunchy peanut, fresh cilantro and lime part of it! Spicy? Yes, but not scorched-earth spicy (a.k.a. Thai hot), I prefer just-gets-your-attention spicy, somewhere around medium, please. I’m not looking for a bead of sweat to form on my brow unless I’m trying to finish a [...]
The curry adventure continues … Before we shift gears and start thinking about roasted turkeys and holiday baking next week, it seemed only fitting to follow-up curried fowl with a little curried cow. It was a lot of fun sharing the Basic Chicken Curry recipe and my notes from the curry class with you [...]
Forget everything you know about spices. Forget that cinnamon and nutmeg are baking spices. Forget that you think cayenne is spicy. Forget about separating cooking spices from baking spices in your cabinet. Forget it all. Only then will you be open to all the possibilities. That is curry. For the next hour, Chef Victor [...]
Having a new favorite sauce is like having a new hammer—everything starts to look like a nail, or in this case, everything on the grill looks like a smear-able recipient. When we reworked a sauce for Thai Chili Sesame Chicken Wings a few months ago, it was an instant favorite around our table. The [...]
This drawing ended Monday, April 30, 2012. Please continue to enjoy the recipes included in this post by clicking on the links in green. Some browse cookbooks for the photos, others read them like a novel. I prefer to sit and have coffee with a new cookbook, a get-to-know-you session to determine if we’ll end [...]
Thai Chili Sesame Chicken Wings are flat-out hard to stop eating when sweet and spicy sauce clings to every crispy bite. I’m not even sure if it is the texture of the wing or the flavor of the sauce I love more or the symbiotic sensation of their perfect union, but love them I do. [...]
Last week I posted a note about Monthly (Batch) Cooking and the wide variety of meals you can prepare ahead and freeze. This Chicken Teriyaki is one of the meals we made last week from a recipe inspired by Raymond at Ang Sarap. There was a time when we used a bottled sauce, but with [...]
When writing about Emeril’s Wok Seared Duck Salad, I mentioned his recommendation for fish sauce with the ingredient list. Shortly after posting, Red Boat Fish Sauce asked if I would try their sauce to compare. I only recommend products I like and use, so it has taken me a couple of weeks to put it [...]
When the email arrived from The Secret Ingredient with three recipes we could share from Emeril’s Sizzling Skillets and Other One-Pot Wonders, I admit, there was a hint of skepticism when I saw this one. Not really a big fan of duck, but I knew I could not recommend something I hadn’t tried. Although there [...]
Kung Pao is a standard on any Chinese menu, and while we enjoy the occasional take-out as much as anyone does, it is always healthier when we control the ingredients. Another great reason to make Kung Pao at home is the freedom to adjust the spice to your own preference. I would classify this recipe [...]
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