Lugaw, Filipino-style Porridge

01. June 2003 Pasta + Noodles + Rice 0
The Philippines is a tropical country but during the monsoon season, Filipinos stay in and make soup. Lugaw is heavier than plain soup because of the sticky rice that we use. I grew up eating it with leftover chicken meat to drive the flu away. Americans will compare it to rice porridge and the Chinese ...

Rhubarb Crisp

This was the first dish I’ve ever cooked for the boy that impressed him. He’s a much better cook than I am and it thrilled me to watch him clean up his bowl and ask for a second serving. I was visiting him in Vermont and we stopped by his professor’s house to borrow a ...

Penne with Homemade Pesto

Basil was abundant in Vermont so the boy made pesto for our pasta meal. It’s amazing how easy it is to make dinner with just the right, fresh ingredient. Back in New York City, I replicated the dish. Can you guess which one is mine? Ingredients: half a box of penne 1/2 pound of fresh ...

Sauteed Ramps with Pancetta

08. May 2003 Vegetables + Salads 0
I first heard of ramps while eating at The Tasting Room. I found out later that they are only available in the spring. Ramps belong in the leek family and they taste like onion and garlic combined. A co-worker told me she used to eat them raw as a child growing up in Virginia. We were in ...

Sichuan Shrimp

28. April 2003 Shellfish 0
One of my co-workers is an avid vegetable gardener. We were talking about his yard in the suburbs and he mentioned that he was waiting to harvest his chilis. A few months later, he gave me a bag of his produce, dried and ready to be cooked. It was a beautiful bounty and I was ...