Soba Noodles With Ginger Broth and Crunchy Ginger

FOR THE TOPPINGS: 6 tablespoons/90 milliliters olive oil 1 1/2 teaspoons red-pepper (chilli) flakes 1/2 teaspoon sweet paprika 1 (2-inch) piece fresh ginger (about 30 grams), peeled and finely chopped (about 3 tablespoons) 1 shallot, peeled and finely chopped 1/4 cup/20 grams panko bread crumbs 1 tablespoon white and black sesame seeds Kosher salt FOR… Continue reading Soba Noodles With Ginger Broth and Crunchy Ginger

Pimento Cheese Frittata

2 ounces cold cream cheese, cut into 16 pieces 6 large eggs 1/4 cup heavy cream 1/2 teaspoon kosher salt 1/2 teaspoon red-pepper flakes 1/4 teaspoon black pepper 1 tablespoon extra-virgin olive oil 1/2 medium yellow onion, diced 1/2 medium bell pepper (preferably red), trimmed, seeded and diced 2 garlic cloves, minced 1 jalapeño, diced… Continue reading Pimento Cheese Frittata

Scallion Egg Wrap

2 large eggs Kosher salt 1 (8-inch) flour tortilla 1 tablespoon vegetable oil 1 scallion, thinly sliced (about 2 tablespoons) 2 tablespoons chopped fresh cilantro (about 4 sprigs) 1 tablespoon Chinese pickled mustard greens (optional) Hoisin sauce, chile paste and sesame seeds, for serving Beat the eggs and 1/4 teaspoon salt with a fork until… Continue reading Scallion Egg Wrap

Elaine’s Fettuccine Alfredo

Salt 2 tablespoons butter 1 small clove garlic, finely chopped 1 1/2 cups heavy cream 1 large egg yolk 1 pound fresh fettuccine 1 cup freshly grated Parmigiano-Reggiano cheese Freshly ground pepper to taste Bring 6 quarts generously salted water to a boil. While the water heats, melt the butter in a large, deep skillet… Continue reading Elaine’s Fettuccine Alfredo

Spicy Black Bean Twice Cooked Potatoes

4-5 medium Yukon gold potatoes (scrubbed and cut into bite-sized chunks) salt 1/8 teaspoon white pepper 1/8 teaspoon five-spice powder oil 4 cloves garlic (smashed and coarsely chopped) 1-6 dried red chilies (chopped and de-seeded; depending on your tolerance for heat) 2 tablespoons black beans 1 tablespoon Shaoxing wine 1 teaspoon light soy sauce 1… Continue reading Spicy Black Bean Twice Cooked Potatoes

Chinese-Style Edamame

1 pound fresh or frozen edamame (450g, in the husks) 3-4 cups water (enough to cover the edamame in the pot) 1-1 1/2 tablespoons salt (to taste) 3 star anise 1 tablespoon light soy sauce 1 teaspoon whole peppercorns 3 cloves garlic Prepare the edamame by trimming away both ends with kitchen shears or a… Continue reading Chinese-Style Edamame

Sichuan Dry Fried Green Beans with Pork

1 pound green beans (450g) 1/2 teaspoon salt 2 tablespoons oil 1/4 cup ground pork 2 garlic (smashed and coarsely diced) 2 dried red hot peppers (de-seeded and diced) 2 tablespoon sui mi ya cai (????, store bought) 1 teaspoon shaoxing wine 1 1/2 teaspoons soy sauce 1/8 teaspoon sugar 1 teaspoon sesame oil Heat… Continue reading Sichuan Dry Fried Green Beans with Pork

10-Minute Broccoli Tofu Bowls

16 oz. firm tofu (450g) 1 cup chicken or vegetable stock (235 ml) 2 tablespoons soy sauce 1 teaspoon dark soy sauce 2 tablespoons Shaoxing wine (or dry sherry cooking wine) 1 teaspoon sesame oil 1/2 teaspoon sugar 2 tablespoons vegetable oil 2 cloves garlic (chopped) 1 pound broccoli (450g, cut into small florets) 1… Continue reading 10-Minute Broccoli Tofu Bowls

Stir-fried Carrot Noodles with Chicken

1 pound boneless skinless chicken thighs (450g, cut into bite-sized pieces) 2 teaspoons vegetable oil (plus 2 tablespoons) 1 teaspoon sesame oil 2 teaspoons cornstarch 1 teaspoon sugar (or honey) 1 1/2 tablespoons soy sauce (plus 1 tablespoon) 1/2 teaspoon crushed red pepper flakes 5 slices ginger 6 medium carrots (julienned or spiralized into long… Continue reading Stir-fried Carrot Noodles with Chicken

Rainbow Noodle Salad with Ginger Soy Vinaigrette

For the dressing: 1/4 cup olive oil 1 tablespoon sesame oil 1 tablespoon soy sauce 3 tablespoons rice vinegar 1 tablespoon minced ginger 1/2 cup coconut water (or coconut water/juice blend) 1 teaspoon crushed red pepper flakes 1 teaspoon salt (or to taste) For the salad: 8 oz. soba noodles (dried & uncooked) 1/4 red… Continue reading Rainbow Noodle Salad with Ginger Soy Vinaigrette

One Pot Edamame Pasta with Coconut-Turmeric Sauce

6 oz Edamame Pasta 1/2 medium white onion – thinly sliced 1/2 jalapeno or 1 serrano – minced 2 cloves garlic – thinly sliced 1 medium zucchini – thinly sliced half moons 2 cups water 1/2 cup coconut milk 1 tsp turmeric powder salt crushed black pepper 1 tbsp unsalted almonds – skin on is… Continue reading One Pot Edamame Pasta with Coconut-Turmeric Sauce

Indian Okra with Spicy Onions and Peppers

Indian Okra: 1 bunch okra (about 20-25 okras cut into 1/2 circles) 1 tsp cumin seeds 1/2 white onion- chopped in 1/2 squares 1 yellow/red/green bell pepper chopped into 1/2 squares 1 jalapeno (or to taste)- cut into half moons 1 clove garlic- chopped 1/2 tsp turmeric pinch cumin powder a little less than 1… Continue reading Indian Okra with Spicy Onions and Peppers

Sweet n’ Spicy Asian Eggplant Stir-Fry

3 Graffiti Eggplants – sliced in 1/4 inch circles 2 dried red chilies – broken up 3 cloves of garlic – minced 1 inch piece fresh ginger – peeled and minced 1 tbsp dry roasted unsalted peanuts 1/2 cup low sodium soy sauce 1 tsp toasted sesame oil 1 tbsp light agave 1-2 tsp white… Continue reading Sweet n’ Spicy Asian Eggplant Stir-Fry

Creamy Maharashtrian Chole

1 can chick peas (I use Goya) 1 medium sized onion- diced 1 beefsteak tomato- diced 1 tbsp black mustard seeds 1 tbsp garam masala 3 cloves garlic– crushed and minced 1/2-1 tbsp freshly grated ginger 1/4 cup sour cream 1 tbsp turmeric 1 tbsp chili powder (or to taste) couple tbsp water salt- to… Continue reading Creamy Maharashtrian Chole

Chili Oil Noodles

Chili Oil: 1/2 tsp each: cumin seeds coriander seeds white sesame seeds red crushed pepper kashmiri red chili powder 1 clove 1/2 cinnamon stick 2-3 tbsp dry roasted unsalted peanuts 3 cloves garlic sliced 1/2 inch piece ginger sliced 1/4 cup neutral oil (grapeseed, canola, or vegetable) 1 tbsp dark soy sauce 1 tsp sugar… Continue reading Chili Oil Noodles

Creamy Doenjang Pasta

Salt 1 pound linguine, bucatini or spaghetti 2 cups whole milk 1/4 cup doenjang (see Tip) 2 tablespoons mirin Freshly ground black pepper 1/4 cup unsalted butter Grated Parmesan, for serving Bring a large, wide pot of lightly salted water to a boil over high. Cook the pasta until about 2 minutes shy of al… Continue reading Creamy Doenjang Pasta

Gilgeori Toast (Korean Street Toast With Cabbage and Egg)

3 ounces green cabbage, very thinly sliced (scant 1 1/4 cups) 1/2 carrot, julienned (about 1/2 cup) 2 scallions, thinly sliced diagonally 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 egg (or 2 eggs; see Tip) 2 1/2 tablespoons butter or margarine 2 slices milk bread, brioche or white sandwich bread 1 teaspoon granulated… Continue reading Gilgeori Toast (Korean Street Toast With Cabbage and Egg)

Indonesian Chicken Salad

FOR THE SALAD 1 whole chicken breast or 2 boneless skinless breasts, poached and shredded about 4 cups shredded chicken Salt freshly ground pepper (optional) 1 bunch scallions, white part and green, thinly sliced 1/4 cup slivered fresh mint leaves 1/4 cup chopped cilantro 1 small red bell pepper, cut in thin strips 1 serrano… Continue reading Indonesian Chicken Salad

Broccoli Salad With Garlic and Sesame

1 1/2 teaspoons red wine vinegar 1 teaspoon kosher salt, more to taste 2 heads broccoli, 1 pound each, cut into bite-size florets 3/4 cup extra virgin olive oil 4 fat garlic cloves, minced 2 teaspoons cumin seeds 2 teaspoons roasted (Asian) sesame oil Large pinch crushed red pepper flakes. In a large bowl, stir… Continue reading Broccoli Salad With Garlic and Sesame