A dinner quiz! What do you want to eat tonight?
Because shaving, drizzling, sprinkling, melting, and drizzling down your chin–all the decadence belonging to the home toast experience-is gross and unwelcome at the office.
Asian households almost always have cooked rice on hand. Sri Lankan households almost always have rice and dhal.
"That is NOT a white pizza" you say, but it is tomato sauce-less so it's a pizza bianca, mmmkay? Now on to that "bacon"...
White pizzas are usually intimate affairs, no room for scene-stealing sauces or other party crashers.
Un-sauced, uncomplicated comfort in a bowl. Best served with art.
Tagine is a stew as easy as any other to make, but there are special ingredients that set it apart.
Thank you, Maurice Sendak, for inspiring irreverent, honest, wildness in all of us. My small homage can't begin to express your influence.
Ok not really risotto. This was a soup into which I decided to add a lot more rice because I was hungry. Great idea, it turns out.
My friend Jenny was in town and we cooked together at my place where I finally got to see how she made her famous rice noodles: tossed in a Sichuan chili paste, sesame oil, light soy sauce, a dash of hoisin and more Sichuan peppercorn than I would ever have thought to use.
Think of this as Sri Lankan fried rice, butter-fried rice, or as it is known back home, tempered rice.
I am just as fascinated today by the humble string hopper press as I was when I was a kid. Like a Play-Doh tool for grown-ups!