Creole Crab Noodles – Mardi Gras Fusion

I’m calling this Creole crab noodles recipe an “experiment,” but it didn’t really feel like one, since I was sure it was going to…

Chinese Scallion Pancakes – Happy New Year, Dog!

Happy Chinese New Year! It’s the Year of the Dog (and not the Manatee), and to celebrate I thought I’d show you my take on Chines…

Miso Honey Chicken – Because Honey Miso Chicken Didn’t Have the Same Ring to It

It’s not hard to make a great marinade with just a few ingredients, as long as one of those ingredients is the magical miso. This…

Korean Barbecued Rack of Lamb – That Other Rack of Ribs

While less popular than beef and pork, lamb was the original barbecued meat (Google barbacoa for details), and may be the best su…

Folded Pork Cutlets – Layers of Flavor, Literally

I thought I’d seen all there was to see when it came to pan-fried pork cutlets, but then I saw something called Katsu “Mille-Feui…

Beef Rendang and the Case of the Invisible Sauce

Don’t think of this amazing Indonesian beef curry as not having a sauce, think of it as not needing a sauce. By the way, it has a…

Garlic Noodles – Roasted Garlic Crab Sold Separately

These deceptively simple, yet devastatingly delicious garlic noodles were invented in San Francisco, at a restaurant called, Than…

Baked “Fried” Rice – Once Cooked

If you have a bunch of cold, leftover rice around, you should probably just use the classic method , but if you don’t, this easy …