While Pad Thai is probably the most known Thai noodle dish in the US, I actually prefer Pad See Ew. It uses fresh wide rice noodles, which have a fantastic soft chewiness and also get crispy caramelized edges when cooked over high heat in the sauce. Guessipe 2 lbs fresh wide rice noodles peanut oil…
Tag: Egg
Chewy Fig Walnut Bars
I’m lucky to have a friend with a giant fig tree in her backyard, and around this time every year I reap the benefits of her fig harvest. One year when I was in the mood for a chewy treat, I made these bars with figs, shredded coconut, and toasted walnuts. Yum! Now I make…
Grown-up Filet-o-Fish
I still had some yellowtail in the freezer from my awesome fishing excursion, and was pondering yummy ways to use it. For some reason I flashed back to when I was a kid on the extremely rare occasions that my parents would take us to McDonald’s. My mom, I guess in an attempt to get…
Spiced Egg Salad
Cookbook Club – The Soul of a New Cuisine For our June cookbook, we used Marcus Samuelsson’s The Soul of a New Cuisine. In it, he includes traditional foods of Africa as well as his own African-inspired creations. I was looking forward to this meal because I haven’t had many opportunities to eat African food,…
Kimchi Fried Rice
I’m always tempted to get Kimchi Fried Rice when I see it on a menu, but then I remind myself how easy it is to make at home. It’s great for using up leftover rice, and all of the other ingredients are things I pretty much always have on hand. So it’s a perfect weeknight…
Creamy Corn Fish
There was a homestyle Cantonese restaurant my family used to go to, where my favorite dish was fried fish smothered in a creamy corn sauce. When I moved away, I missed this dish so much I decided to recreate it. Guessipe 1 lb light white fish filets, cut into 2-inch pieces 1 tsp salt 1…
Sweet Potato Bebinca
Cookbook Club – Friendsgiving Instead of choosing a cookbook for November, we had a Friendsgiving celebration where everyone brought either a favorite Thanksgiving dish or one they’ve been wanting to try. It was a fun and food-filled way to gather together before the busy holiday season really gets going. Go to my Cookbook Club site…
Turkey Pot Pie
Turkey is one of my least favorite meats, but what’s one way to make it better? Combine it with one of my favorite foods… pie! While I don’t look forward to the Thanksgiving turkey meal, I do look forward to turning that leftover turkey into a creamy savory turkey pot pie. If you want to…
Do Chua Salad
Cookbook Club – Appetites: A Cookbook This year we lost a titan of the food world, so in Anthony Bourdain’s memory we used his Appetites: A Cookbook for our October Cookbook Club. Anthony Bourdain captivated so many people with his fearless travels, so it’s no surprise that this book of his personal favorites includes recipes…
Broccoli in Creamy Garlic Sauce
My grandma taught me this Chinese method for making a creamy garlicky sauce using cornstarch and egg. I love it on broccoli that has been parboiled so it’s bright green and still crunchy. It’s a quick and easy dish that tastes rich and full of flavor. Guessipe 1/2 lb broccoli florets 3 cloves garlic, minced…
Le Comptoir Restaurant Review
Gold Dig #69 Le Comptoir is one of the most intimate experiences on Jonathan Gold’s 101 Best Restaurants list. There are only two seatings per night, in which 10 lucky people get to sit at the counter watching Chef Gary Menes prepare and plate the 8-course set menu. He starts with an introduction describing that…
Green Bean Salad
It’s summertime, when I like a cool veggie side, but want something more substantial than a leafy salad. This green bean salad fits the bill, with lots of crunch from the beans, the nuttiness of toasted almonds, and egg for more substance. The dressing completes this simple tangy dish. Great for bringing to a summer…