Testing The Essential Wok Cookbook

Last week we tested and tasted recipes from the Essential Wok Cookbook by  Naomi Imatome-Yun.   Shrimp Fried Rice, Kung Pao Chicken and Wok Seared Broccoli. I learned that buying a bottle of Chinese cooking wine and Szechuan peppercorns are worth the very small investment. The recipes were easy to follow and offered substitutions for…

Daal Basics

I’ll be the first to admit that lentils, beans, chili are not the best-looking dishes. I’ll also admit that a well-prepared daal can be comforting, filling and satisfying enough to overlook the unfortunate  aesthetic challenge. Most uncooked beans are beautiful and vibrant in color. I found vibrant red azuki beans at my local ethnic grocery…

Sunday Clean-Up Dinner

Like so many of us, Sunday, is the day for weekly groceries: A day of accounting for leftovers and unused fresh ingredients from the week before. Will I eat this? Can I still cook this? Does this smell? Can I transform this? It requires honesty and creativity. Here’s how I did on the scale of…

4 Weekend Cooking Experiments

Hungryphil here, reporting on this weekend’s cooking experiments, the victories and defeats, the yummy and not so yummy. First up, Friday’s Fried Eggplant with tahini, balsamic drizzle (and a sprinkling of salt, pepper and sumac) Good taste but could have been cooked more. You can see the uncooked piece by the watermark. Still worth trying…

Gateway Deshi Dishes – Three Levels

There is a fair amount of gastronomic seduction and education involved in inviting another to one’s native culinary tastes. This is particularly the case when two people from different culinary traditions fall in love and regularly dine together. Jim and I have been together for five years. Through each other and with each other we…