Growing up in Manila, I grew up eating fish one way: fried. I liked making this dish a lot because it gave my parents a new way to eat cod. Ingredients: 2 skinless cod fillets half a stick of unsalted butter, melted for a few seconds in the microwave 6 slices of prosciutto For the ...
I can never ignore a fennel and cheese salad on a menu. It’s so easy to make your own version at home. I like to make this salad before I start cooking because it ties me over until the main course is done. The key is to use lemon juice so that the fennel doesn’t ...
I’m not a big fan of cabbage unless it’s for Korean pickles, or kimchi, so when this recipe from The New York Times called for Savoy cabbage, I used Napa instead because it gets tender faster especially when braised. Ingredients: 2 pounds of beef spareribs, cut into individual ribs, excess fat removed 1 Napa cabbage, ...
125 East 17th Street on Irving Place 212/253.2773 about $125 for two, with a few drinks, without tip ♥ ♥ ♥ ♥ Jamon is Spanish for ham and Bar Jamon is the most recent translation in the New York City scene. Mario Batali’s latest digs is right next to Casa Mono, his fifth restaurant in ...
Oyster mushrooms are incredibly cheap in Chinatown. They’re usually white or of a light brown color and they look more like fans than the familiar capped mushrooms. You can add a little cornstarch when making the sauce to thicken it, but I left it out. I prefer thickening the sauce by simmering it until it ...