Tagged with cooking

Just published: The Traveling Adobo

My essay, “The Traveling Adobo,” has been published by Cha, an Asian literary journal based in Hong Kong. Please follow the hyperlinked titles to access my essay and the magazine, which hosts some wonderful, vivid writing. I couldn’t have written this essay without my mom’s stories on how she learned to cook, and in turn … Continue reading

Food Journal, 2012

Food Journal, 2012

Though a little belated (but not as much as Food Journal 2011), this is a photojournal of the food that Curtis and I made in 2012. Click any photo for more information and/or to enter slideshow/carousel mode. Enjoy! (Reviewing and commenting on these photos made my stomach growl, so consider yourself warned.)

Eating history: Menu planning for NFL playoffs

 Last week I planned a weekend menu around the NFL playoffs – giving home team advantage. We ate Shrimp Creole in honor of the New Orleans Saints on Saturday, and Cowboy Stew approximating the Denver Broncos on Sunday. Apple Pan Dowdy for the New York Giants. When Curt and I went over the games that … Continue reading

Reflections on Thanksgiving, 2011

Reflections on Thanksgiving, 2011

Straddling a small suitcase that just fit under the seat in front of me, full of prepped food on a packed Chinatown bus to Baltimore, the day before Thanksgiving. The same suitcase taken back to NYC, now filled with leftovers and food gifts from Florida. A grown Swedish man carving his first turkey, after learning … Continue reading

Roasted Butternut Squash soup

Source: Bon Appetit, January 1996, Ellen Lebow Retrieved from: epicurious.com, 11/15/10 Yield: Serves 4 A simple recipe that’s forgiving, adaptable, and all about butternut squash. Sometimes, to bring out more sweetness, Curt adds a touch of honey. Milk, cream, chicken broth amounts all adaptable – as I run the roasted butternut squash through the food … Continue reading

Red Salad

Source: Extending the Table – Red Salad Source: How to Cook Everything, Mark Bittman (1998) – Beets baked in foil, hard-boiled eggs The beets turn everything, including the cracks in my fingers, varying shades of reddish-purple. But the flavors stand on their own, and the bits of raw onion are a delicious counterpart to the … Continue reading

Sweet Potato Biscuits

Source: Mark Bittman, How to Cook Everything – sweet potato biscuits Source: America’s Test Kitchen, The Best Make-Ahead Recipe – baked sweet potatoes (for puree) Instead of buttermilk, I used soured regular milk – 1 tbsp lemon juice mixed with 1 cup milk. Let stand for 5 minutes. It may curdle, but just mix if … Continue reading

Glazed Carrots

Source: Better Homes and Gardens, 75th Anniversary Edition Start to Finish: 25 minutes Makes: 4 servings   Ingredients 1 pound medium carrots, peeled 1 tablespoon butter 1 tablespoon brown sugar Directions Cut the carrots into 1 inch pieces. In a medium saucepan, cook carrots, covered, in a small amount of boiling salted water for 8 … Continue reading