Author: cia
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I might have overwhelmed Ali at the new Yemeni store in my neighborhood because I had specific instructions on how I wanted the lamb shank I was buying cut. He’s used to roasting the entire leg of lamb, not slicing it in large pieces. I told him I was making a tagine with dates, and…
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I couldn’t track as to why the original recipe is called Hawaiian oxtail soup. I gather it’s because it has a combination of different Asian flavors that can’t be defined as coming from one country. I liked that; it’s a mutt of a soup! I love the base broth of this recipe. It reminded me…
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For my second Instant Pot test, I stayed with Melissa Clark’s book and chose one of her beef recipes. To me, getting the Instant Pot was to save time, so I wasn’t about to spend 24 hours marinating the beef ribs like I normally would if I mean to braised them. I stopped by Whole…
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I finally fell prey to the most talked about kitchen gadget today: the Instant Pot. God knows that I don’t need any more kitchen-anything, but I received a Williams-Sonoma gift certificate for my birthday and there was nothing else I wanted to spend it on other than something I was curious about but did not…
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For some reason, I was craving a matcha-flavored bread after I joined the Women’s March’s first anniversary with friends. I knew I’ve tried it before but it wasn’t as spongy as I wanted it to be, so that night, I tried to buy a small tub of plain yogurt in my Harlem neighborhood and refill…
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It’s been almost two years since I’ve updated this site. I’ve been see-sawing about keeping it up again, mainly because of time commitment. In the past 2 years, I’ve learned how to unplug and take more naps, and I’m just not sure if I want to go back to having multiple personal projects again because…
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This is a Jamie Oliver recipe that requires you to spatchcock your chicken, but I decided to keep it whole and do less work. This increases the cooking time in the oven, so I just made sure the chicken fit snugly in my deep cast iron pan so that I could easily transfer it from…
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This is from Jamie Oliver’s Everyday Super Food with a few adjustments. If you’re out of luck and need to use frozen and cooked shrimp, make sure they are completely thawed and dried with paper towels before you mix them in with the marinade. (I’m sorry, by the way.) Leave them soaking longer so that…
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There’s several cauliflower pizza recipes out there, but my version doesn’t use tomato sauce because I don’t want my pizza to be soggy. Using one egg binds the ground cauliflower, but not so much that you can actually fold it and eat it like a pizza–you’ll still need a fork to eat this, and perhaps…
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Why aren’t you puréeing that corn? Because I want to leave some of them whole for texture. You’ve thought of everything! There’s a new man in my life and he’s been quite easy to impress, but I do have to admit that even I was pretty floored with this dish I whipped up after seeing…
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A lot of people get weirded out by poached chicken because it looks so unfamiliar, namely not covered in batter and fried. I’m sure there are other cuisines that poach chicken but to me, it’s a very Chinese thing especially when served cold with a sauce. In this case, it’s a Sichuan chile sauce that…
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I miss Asian flavors the most during this Whole30 mess but I’m learning to love salt, pepper, and red chile flakes as marinade and seasoning–as bare as they can get. A squeeze of lemon or lime juice brighten things up before serving and is a good substitute for my Sriracha cravings. Ingredients: 2 chicken breast…