World Cup of Yum

Spicy Spinach Stems

I’m fully in support of the zero-waste food movement that has become a thing in recent years, though when I was a kid it was just called being Asian 🙂 Make Pesto with your beet greens! Use your radish greens for Chimichurri! And don’t throw away those spinach stems… Guessipe stems from 1 bunch of…

Red-Braised Ribs

These red-braised ribs are fall-off-the-bone tender and pretty easy to make. The hardest part is cutting the slab into individual ribs – my mom always used a cleaver. The second hardest part is having the patience to wait 90 minutes as the braising slowly breaks down all the connective tissue of the ribs, filling your…

Lettuce-less Salad

Sometimes salad kinda bums me out, because even a big bowl of it seems like it’s mostly air. Plus it doesn’t keep well as leftovers once you’ve put the dressing on – nobody likes soggy, wilting lettuce leaves. So this lettuce-less salad is awesome, because it’s a hearty salad you can really dig into. I…

Pizza Party

What’s a great way to close out the week? With an impromptu pizza party! And I’m not talking about greasy cardboard boxes delivered to the door. When Colin texted to say he and Anthony had each prepared homemade dough and homemade sauces, of course I was in. The rest of us brought abundant toppings, which…

Nickel Diner Restaurant Review

Gold Dig #33 Nickel Diner is a regular on Jonathan Gold’s 101 Best Restaurants list. While you can’t actually get anything for a nickel, the food is more affordable than many of its pricier downtown neighbors. It has a great old-school feel, with red leather booths and vintage wall paintings of menu prices from back in the…

Shabu Shabu

What do a bunch of foodie friends do on a random Monday night? Shabu Shabu! It falls into the category I like to think of as interactive eating – French fondue, Korean BBQ, Chinese hot pot, Japanese Shabu Shabu – I love them all. You cook thinly sliced meats and veggies in pots of broth…

Cinnamon Chouquettes

Chouquettes are small round pastries sprinkled with pearl sugar. They’re often eaten in France as an afternoon snack. You can fill them with custard to make cream puffs. These airy pastries are pretty cool, because they puff up without any kind of rising agent. Apparently the high water content makes steam when baking, which is…

Steamed Chinese Mushroom Chicken

Steamed Chinese Mushroom Chicken was one of my favorite dishes growing up. Steaming the chicken in the sauce keeps it super tender and lets it absorb all the great flavors. The Chinese mushrooms add a great woodiness and bit of chewiness. And the Chinese sausage gives some pop and sweetness. It’s also easy to make,…

Roasted Garlic Soup

Cookbook Club – Joy of Cooking This month was the one-year anniversary of our Cookbook Club! We used Joy of Cooking by Irma Rombauer. I chose the Roasted Garlic Soup. Go to my Cookbook Club site to see all the good eats we had at our birthday celebration. For now – my dish! I once had a…

Spicy Eggplant with Pork

Spicy Asian eggplant is a pretty common dish at Chinese restaurants. This is my re-creation of it, with pork added, because what’s good without pig is even better with it. This can be done more simply by skipping the salting, cornstarch coating, and frying of the eggplant – just sautéing it with the pork instead….

Soban Restaurant Review

Gold Dig #32 Soban is another Koreatown spot on Jonthan Gold’s 101 Best Restaurants list. They have his picture and review prominently displayed on the wall opposite the door. You can’t miss it, as Soban is a pretty small place. Half the restaurant is filled with a handful of tables, and the other half the bar seating…

Sesame Snow Pea Salad

Often snow peas come pre-packaged in a one-pound bag, so when I buy them to use in my Creamy Pea Salad (go here for the Guessipe), I end up with quite a lot leftover. I was looking for something other than stir-fry to do with them, and came up with a sesame salad that makes…