Lee Brothers’ Pimento Cheese

8 ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated) 1/4 cup softened cream cheese (2 ounces), pulled into several pieces Scant 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced 3 tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise 1/2 teaspoon dried red… Continue reading Lee Brothers’ Pimento Cheese

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

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

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)

Spicy Mussels and Chorizo

3 tablespoon extra-virgin olive oil 1 large shallot, minced 2 garlic cloves, thinly sliced 1/4 teaspoon crushed red-pepper flakes 2 cups dry white wine 3 cups canned crushed tomatoes with juice 4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices 1 teaspoon coarse salt Freshly ground pepper 2 pounds mussels, scrubbed and… Continue reading Spicy Mussels and Chorizo

Chile-Oil Noodles With Cilantro

14 ounces dried udon noodles 1/4 cup chile oil with crunchy garlic 2 tablespoons pure sesame oil 2 teaspoons Sichuan chile oil, or to taste 2 teaspoons soy sauce 1/2 cup finely sliced garlic chives or scallions, plus more for garnish 2 tablespoons store-bought fried shallots, crumbled by hand (optional) 1/2 cup finely chopped cilantro… Continue reading Chile-Oil Noodles With Cilantro

Pressure Cooker Thai Green Vegetable Curry

1 tablespoon oil 2 to 4 tablespoons Thai green curry paste 1 can coconut milk 1 large yellow onion sliced 1 medium zucchini cut half lengthwise and cut into ½ inch slices, about 1.5 cups 8 oz cremini mushrooms quartered, about 1.5 cups 1 1/2 cups thai eggplant cut into 1.5 inch cubes, graffiti or… Continue reading Pressure Cooker Thai Green Vegetable Curry

Pressure Cooker Thai Vegetable Massaman Curry

1 tablespoon oil 4 oz massaman curry paste 1 can unsweetened coconut milk full fat 1 medium yellow onion sliced 1 medium potato red or russet variety peeled and cut into 1 to 1.5-inch cubes 1 medium sweet potato peeled and cut into 1 to 1.5-inch cubes 20 cashews raw and unsalted optional 1 teaspoon… Continue reading Pressure Cooker Thai Vegetable Massaman Curry

Thai Massaman Chicken Curry

1 1/2 lb chicken breasts cut into cubes 4 oz massaman curry paste 1 tablespoon oil 1 cup coconut milk 1 large potato boiled, peeled and cut into cubes 1 medium onion thinly slices 20 whole cashews 2 teaspoons fish sauce 1 teaspoons brown sugar 1 teaspoon kosher salt Heat cooking oil in a medium… Continue reading Thai Massaman Chicken Curry

Thai Vegetable Penang Curry

2 tablespoons oil 2 garlic cloves minced 1 medium yellow onion sliced 1 medium red pepper cut into 2-inch slices 1 medium orange pepper cut into 2-inch slices 4 oz panang curry paste ** 1 can coconut milk full fat 14 oz extra firm tofu cubed and baked or stir fried 1 teaspoon kosher salt… Continue reading Thai Vegetable Penang Curry

Pressure Cooker Thai Chicken Massaman Curry

1.5 pound chicken breasts cut into 2 inch pieces 4 ounces massaman curry paste 1 tablespoon oil 1 can regular unsweetened coconut milk seperate cream and water 1 large russet potato peeled and cut into 1 inch cubes 1 medium onion sliced 20 whole cashews 1 teaspoon fish sauce 1 teaspoon brown sugar 1 teaspoon… Continue reading Pressure Cooker Thai Chicken Massaman Curry

Pressure Cooker Thai Red Curry Chicken

1 tablespoon cooking oil 2 to 4 tablespoons red curry paste Love Maesri brand 1 1/2 pound thin chicken breasts cut into 1-inch strips 1 can low-fat coconut milk unsweetened (Love Trader Joe’s) 1 to 2 tablespoons fish sauce 1 tablespoon brown sugar 1 jalapeno or Thai chili sliced (optional for spicy curry) 1 cup… Continue reading Pressure Cooker Thai Red Curry Chicken

Pantry Chili Oil Noodles

1 clove garlic minced 1 tablespoon light soy sauce 1 tablespoon dark soy sauce 1 tablespoon chili oil, or to taste 1 tablespoon sesame oil 1/2 tablespoon Chinese black vinegar 1 4-ounce portion cooked lo mein noodles green onions, chopped cilantro, and crispy onions, Note: I used oil noodles (find them in the fridge section… Continue reading Pantry Chili Oil Noodles