I’m usually not a fan of lamb, but I recently discovered that Costco sells racks of Australian lamb in varying sizes (and prices), so I decided to be adventurous and try it out. I was pleasantly surprised! The meat was meltingly tender and without the slightest trace of gaminess, which is my number one complaint…
Young asparagus is sweet and tender, and best of all, widely available and on sale at various grocers around this time of year. It’s delicate, intensely green (no filter needed), and crisp – everything you want in a salad veggie. This salad is easy enough – just blanch and shock the asparagus. It’s the dressing…
When I was in college, there was a restaurant on campus that served a variety of Chinese dishes in a relatively authentic manner (no, it wasn’t Panda Inn – not a chain restaurant). It was my go-to on Sundays for lunch with friends, when we all had a bit more time to trek over there…
Here’s a quick and easy recipe that’s perfect for a weeknight dinner. Everything is already cooked, so it’s just a matter of warming the enchiladas up until they’re nice and bubbly (preferably a little crisp on the edges, too!). This dish is also a great way to use up any leftover rotisserie chicken — at…
This wonderfully quick and easy one-pot dish is literally prepared and cooked in a single pot. It’s a recipe I saw floating around the internet to different variations, and the options are endless with this basic technique. It may take a couple of tries to get the sauce to the consistency you want (relying on…
Snow pea sprouts, or snow pea tips, are a very popular vegetable dish in many Chinese restaurants that serve family-style dishes meant to be shared. However, this tender delicacy is often off-menu, since the season is so short they’re never guaranteed available. If you see these at your local Asian grocer, be sure to grab…
Shrimp scampi is a perennial favorite, and great served with just a side of green salad or over a bed of linguini. This version is based on Ina Garten’s recipe in Back to Basics. Baking (roasting) the shrimp for just a few minutes ensures they are still moist, while the high temperature crisps up the…
Mmmmm…. mac ‘n cheese – the ultimate comfort food. Make it a side dish in your brand new mini ramekins scored on clearance at Target if you’re attempting to be healthier and do the whole portion control thing. (But let’s be real – you’ll be going back for seconds anyway.) This version is especially indulgent…
I am lucky enough to have several great Asian grocery stores nearby, and it’s so easy to use their ready-to-cook, pre-marinated meats for a quick and easy weeknight meal. I like to purchase a box of marinated bulgogi beef, then portion it out into 2 or 3 freezer bags for single meals. If you don’t…
Zucchini and butternut squash are a match made in vegetable heaven – they both cook down to a wonderfully tender texture when steamed or roasted, and the sweetness of the butternut squash is not overpowered by zucchini (which, arguably, does not taste like much). Combining these two vegetables (fruit? they have seeds, after all) makes…
Ketchup may seem like an all-American condiment for hotdogs and fries — out of place in Asian cuisine — but it’s often found in dishes or condiments that benefit from the sweetness and the vinegary tang of ketchup. For instance, ketchup is a major player in the tomato-based sweet dipping sauce commonly ladled over Taiwanese…
When we eat out at Japanese restaurants, we’re usually given a choice of two types of salad: a seaweed salad (long strands of seaweed marinated in a slightly sweet and vinegary sauce, accompanied by sesame seeds and a few red pepper flakes – delicious, but a guilty pleasure due to the obvious artificial green coloring),…
Wonderfully Made 