To make the loaded fries, there are three elements to consider. They are the fries, gooey cheesy sauce and bacon bites. The genius of this Ottolenghi’s recipe is his…
How to make oven-baked fries without a deep-fryer? In David Lebovitz’s My Paris Kitchen, he shows us a method that’s simple to do and a lot less messy. Of…
There is a special place for garlic in my kitchen—right next to the chopping board, because it is the one ingredient I can’t do without. In addition, it is…
This dish reminds me of the old days when our busy schedule called for frequent Chinese takeouts. Good or bad, those were the days when decent home-cooked meals fell…
The chicken with Mustard is the last recipe from David Lebovitz’s My Paris Kitchen. Meanwhile, I can proudly say: I’ve finished cooking through the book from cover to cover.…
How true is it that certain things don’t get old, even in New York City, where change is a constant? Take breakfast pastry, like bagels, croissants and, if you…
Dairy free/ Fish/ Gluten free/ my favorites/ Pantry essentials/ Simmer/ Yotam Ottolenghi
Spiced Cod With Spinach and Chickpea Stew
“Yet another way to eat your spinach” is the title of this Yotam Ottolenghi’s article in the New York Times. Then he expands on how a long stint in…
easy everyday/ Fish/ Hugh Fearnley-Whittingstall
Roasted Fish Fillets and Potatoes | Roughing up the Potatoes
This is a one-pot fish dish that I’ve cooked repeatedly whenever I can get fresh supply of white fish. This Hugh Fearnley-WhittingstalI’s recipe from River Cottage Every Day…
One curious question for you: Do you have a bottle of Sriracha sauce in your fridge? If you do, the next question is: What do you usually do with…
The diversity and profusion of summer fruits make it hard to decide which kind of fruits to pick for this week’s theme dish at IHCC. A small but good…