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Mother Nature may disagree given last night’s snow, but it’s definitely springtime in my kitchen. Steamed haricot vert, crispy pancetta, and a dipping sauce of sriracha, soy sauce and sesame oil.

Mother Nature may disagree given last night’s snow, but it’s definitely springtime in my kitchen. Steamed haricot vert, crispy pancetta, and a dipping sauce of sriracha, soy sauce and sesame oil.

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Sunday night pantry/fridge cleaning stew after a weekend of overindulging in Cambridge (Friendly Toast and Hungry Mother in one day was excessive but so necessary).
Leeks, pancetta, a can of chickpeas, a can of diced tomatoes, and a hodgepodge of spices—cumin, turmeric, paprika, curry, and cayenne—until it tasted right. Served over rice, with plenty leftover for tomorrow’s lunch.

Sunday night pantry/fridge cleaning stew after a weekend of overindulging in Cambridge (Friendly Toast and Hungry Mother in one day was excessive but so necessary).

Leeks, pancetta, a can of chickpeas, a can of diced tomatoes, and a hodgepodge of spices—cumin, turmeric, paprika, curry, and cayenne—until it tasted right. Served over rice, with plenty leftover for tomorrow’s lunch.

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Forget the florets and roast it whole. An easy, beautiful, elegant way to serve cauliflower.
Rubbed with oil and roasted at 400 degrees just over an hour. Maybe time I’ll make some fancy dipping sauces, but for tonight, just two magical words: truffle salt.

Forget the florets and roast it whole. An easy, beautiful, elegant way to serve cauliflower.

Rubbed with oil and roasted at 400 degrees just over an hour. Maybe time I’ll make some fancy dipping sauces, but for tonight, just two magical words: truffle salt.

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Tea eggs, my contribution to Char and Rei’s ridiculously delicious and indulgent kamayan “hands only” Filipino feast. Good food, good people—the perfect Sunday evening.
(recipe via Rasa Malaysia)

Tea eggs, my contribution to Char and Rei’s ridiculously delicious and indulgent kamayan “hands only” Filipino feast. Good food, good people—the perfect Sunday evening.

(recipe via Rasa Malaysia)

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Congratulatory cookies, because I promised a special someone.
Whole wheat chocolate chip, using my go-to recipe via Orangette. Note to self: next time use a mix of 1/3 white, 2/3 whole wheat flour. These turned out a tad too hearty.

Congratulatory cookies, because I promised a special someone.

Whole wheat chocolate chip, using my go-to recipe via Orangette. Note to self: next time use a mix of 1/3 white, 2/3 whole wheat flour. These turned out a tad too hearty.

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This chicken pho meal all started with two gifts from a new friend: a bag of pre-proportioned pho spices (easily and cheaply available in Chinatown) and a recipe posted on Instagram. The rest just fell in place. We had a freezer full of chicken carcasses from past roast chickens. Albert bought a massive 16-quart pot. I was feeling ambitious.

Aside from the charring of onions and ginger—which we did over a gas burner— the cooking process was fairly straightforward: add everything to a pot, bring to a boil, and let simmer for a very long time. I also consulted smitten kitchen’s version for some additional recipe notes and guidance.

  • Pro tip #1: Get a fine mesh skimmer; so useful and satisfying for removing the fat and scum that rises to the surface.

  • Pro tip #2: Don’t have leftover chicken carcasses? You can buy bags of chicken bones in Chinatown’s Deluxe Food Mart (or maybe ask your local butcher) to add that extra flavor.

Flavorful and soul-warming, perfect for a cold winter night.

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Pho-in-progress in Albert’s new 16-quart stock pot. More details after I wake from my inevitable food coma.

Pho-in-progress in Albert’s new 16-quart stock pot. More details after I wake from my inevitable food coma.

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Last night: homemade Chinese food—egg and tomatoes, blanched yuchoy with oyster sauce, bacon fried rice—and lots of twizzlin' on TV.

Last night: homemade Chinese food—egg and tomatoes, blanched yuchoy with oyster sauce, bacon fried rice—and lots of twizzlin' on TV.

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One-pot, four-ingredient (five, if you include rice) meal: bacon, tofu, chicken broth, and kimchi. Bubbling away until the rice is ready.

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Quinoa and rainbow chard, a variation on Food52’s One Pot Kale and Quinoa Pilaf. Sweet potatoes tossed in at the end for some extra super food power.

Quinoa and rainbow chard, a variation on Food52’s One Pot Kale and Quinoa Pilaf. Sweet potatoes tossed in at the end for some extra super food power.

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新年快樂,恭喜發財,萬事如意!
My tastebuds have always associated Chinese New Year with roasted melon seeds, candy boxes (especially candied lotus seeds and root), and last but not least, nian gao, a glutinous rice cake sweetened with brown sugar.
I fried up a batch on Friday—dipped in egg, just how I grew up eating it—to bring to a lovely, gluttonous evening of dumpling- and gỏi cuốn-making at Yvonne’s. Overindulging in homemade delicious foods is the proper way to celebrate the new year.

新年快樂,恭喜發財,萬事如意!

My tastebuds have always associated Chinese New Year with roasted melon seeds, candy boxes (especially candied lotus seeds and root), and last but not least, nian gao, a glutinous rice cake sweetened with brown sugar.

I fried up a batch on Friday—dipped in egg, just how I grew up eating it—to bring to a lovely, gluttonous evening of dumpling- and gỏi cuốn-making at Yvonne’s. Overindulging in homemade delicious foods is the proper way to celebrate the new year.

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Sautéed kale with onions and dried mixed mushrooms (from a Costco gift basket Albert received for Christmas). Buttered bread with anchovies. The perfect Friday night steak accompaniments.

Sautéed kale with onions and dried mixed mushrooms (from a Costco gift basket Albert received for Christmas). Buttered bread with anchovies. The perfect Friday night steak accompaniments.

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A hefty round of corn bread for May’s Golden Globes viewing party. No shame in using Jiffy corn bread mix—so long as you keep it moist with a can of creamed corn, and keep it interesting with some freshly chopped mix-ins (in this case jalapeños, bacon, and bacon grease).

A hefty round of corn bread for May’s Golden Globes viewing party. No shame in using Jiffy corn bread mix—so long as you keep it moist with a can of creamed corn, and keep it interesting with some freshly chopped mix-ins (in this case jalapeños, bacon, and bacon grease).

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A low-quality photo to remember a high-quality night with CLB. Long overdue conversation, accompanied by sausage mushroom stuffing and split pea soup. It’s been too long since we last cooked together!

A low-quality photo to remember a high-quality night with CLB. Long overdue conversation, accompanied by sausage mushroom stuffing and split pea soup. It’s been too long since we last cooked together!

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Remember that roasted leg of lamb from Christmas Eve? We saved the bone to make a light stock, which I in turned added to leftover rice to make 泡飯 (pao fan)—a heart-warming half soup, half congee. Floating among the mushy grains is a chicken spinach sausage for some extra flavor and protein.

Remember that roasted leg of lamb from Christmas Eve? We saved the bone to make a light stock, which I in turned added to leftover rice to make 泡飯 (pao fan)—a heart-warming half soup, half congee. Floating among the mushy grains is a chicken spinach sausage for some extra flavor and protein.