• Rutabaga, Celery, Dill, & Smoked Chicken Soup
  • Matcha Whoopie Pies with Sakura Buttercream Filling
  • Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage
  • Mushroom Chicken Pie
  • Pistachio Wasabi Beets
  • Sichuan Chili Oil, and variety of cold-chicken-based lunches
  • Lemony Pea and Radish Salad with Mint
  • The Fort Greene
  • East African Sweet Pea Soup
  • Lazy, Rustic, Haphazard, and Amazing Sour Cherry Pies
  • Malaysian Chicken Satay
  • The Wildman’s iPhone App
  • Welsh Cakes with Dried Apricots and Candied Ginger
  • Farmhouse Pork with Black Beans and Green Peppers (and Trotter Gear)
  • Black Pepper Tofu with Pork
  • Peposo
  • Toasted Hazelnut Chai
  • Kentucky Coffee Spread
  • Banana Guacamole
  • Spicy Shrimp with Wine Rice
  • Double Ginger Chocolate Chunk Scones
  • Artichoke and Blood Orange Salad (with frisee, parsley, and cardamom)
  • Chevre Truffles
  • Clementine Sassafras Ice Cream
  • Jack is Closed (but you can vote for our pie on Sunday)
  • Our Wedding
  • Pecan Mole
  • Son-in-Law Eggs
  • Saffron Turmeric Cake with Meyer Lemon Sorbet, Argan Oil Whipped Cream, Almond Brittle, and Thyme
  • My Triumphant Return, with a Book Giveaway!

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Archive for the ‘Sauces and Condiments’ Category

December 12, 2012

Sichuan Chili Oil, and variety of cold-chicken-based lunches

Sichuan Chili Oil, and variety of cold-chicken-based lunches

I was a major chicken salad kick this past summer, sort of. I mean, I hate mayonnaise, so my definition of chicken salad is more ‘shredded cold chicken with a bunch of really flavorful stuff mixed in’. But that works great for me! Basically, I cook some chicken breasts on the bone, let them cool, […]

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May 18, 2010

Banana Guacamole

Banana Guacamole

I really need to pick up my own copy of Eat Me by Kenny Shopsin of Shopsin’s (read the background story here). I read a friend’s copy, and absolutely loved Kenny’s explanation of how he deconstructs dishes and puts them together in unexpected but perfectly reasonable (once he explains them to you, that is) permutations. […]

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August 11, 2009

Pecan Mole

Pecan Mole

We’ve served this sauce at the restaurant twice now, and I’m not tired of it yet, which is an absolute miracle for me. It was another one of Dave’s brilliant sauces, where he came up with the main idea and all I had to do was taste and give him a few suggestions for rounding […]

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December 19, 2007

Miso Butterscotch Spare Ribs

Miso Butterscotch Spare Ribs

Inspired by the miso butterscotch pork belly Dave and I had with our friend Allyson at Tailor earlier this fall, these ribs are meatier, heftier, and to my belly more satisfying than Sam Mason’s creation. The pork belly was just splendid, and it’s just that I personally prefer less fatty meat, cooked on the bone […]

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May 21, 2007

Banana Rum Ketchup

Banana Rum Ketchup

Rosa of Rosa’s Yummy Yums made this wonderful banana ketchup last spring, and I’ve seriously been waiting all year to try it out. See, Rosa? I didn’t forget! Of course, I had to make a few modifications along the way. But that’s what food blogging is all about. I brought this to a friend’s barbecue […]

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April 19, 2007

Persimmon Mint Salsa

Persimmon Mint Salsa

This started out as a mint chutney, until we chanced upon some gorgeous persimmons at the store. And I have been craving cucumbers lately. (To be fair, I am almost always craving cucumbers.) As we combined our key ingredients, we realized that it would be a shame to cook or overspice them. And so a […]

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January 10, 2007

Green Curry Shrimp

Green Curry Shrimp

My partner Dave and I spent a fun evening a few weeks ago making green curry paste over at a friend’s new apartment, a portion of which was ours to take home and freeze. It’s always fun trying to follow recipes with our fussy friends – does the recipe call for ginger? Pfeh, we have […]

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September 22, 2006

Dave’s Sour Cherry Barbecue Sauce and Baby Back Ribs

Dave’s Sour Cherry Barbecue Sauce and Baby Back Ribs

I took no part in cooking this meal. Me, I’m just the scribe and photographer this time. The ribs were experimental meats purchased in Brooklyn’s Chinatown. The sour cherries come from my parents’ sour cherry tree, and I did help with the picking and pitting. We made most of them into jam and pie and […]

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June 20, 2006

Apricot Ketchup

Apricot Ketchup

A friend and I were once on a bus to Boston, discussing the origin of ketchup (a/k/a catsup). I insisted that it had to be a relatively recent invention, because the tomato is a New World fruit. She thought it was older. So I called up my brother, asking him to look it up for […]

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April 26, 2006

Gunpowder Carrot Chutney

Gunpowder Carrot Chutney

TeaChef has this ongoing project where each month they give away free samples of a different tea. The catch (and it is hardly a catch) is that if you get a tea sample from them, they want you to cook with it and send them a recipe including it. I can handle being honor-bound to […]

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