Momofuku SpecialtyThis pork ssam may very well be the best meal I’ve ever made.
Easy too, you just need to set aside 12 hours (only 6 of which you even need to be awake for).
Chang might be a culinary great but I prefer myself as chef. I won’t get all dicky about taking photos of the food and the cost was a fraction of what I’d spend in the restaurant.
Thanks to Mike for the special sauce ingredients and buns.
from EpicuriousThese Buttermilk Mashed Potatoes may not be much to look at but I can’t tell you how delicious they are. We were raving with every bite.
They are healthier than other recipes I’ve seen because there’s only a tb of butter. And don’t let the name Buttermilk unnerve you, it’s less fat and calories than whole milk.
I am a big buttermilk fan, so it’s nice to find a recipe that displays it so nicely.
This recipe is very easy, but leave yourself about an hour for cook time. It made me, a person with no problems with boxed mashed, never want to have potatoes any other way.
from Simply RecipesI know, I make a lot of these Asian ground chicken recipes. What can I say? It’s my thing.
This Three Tea Cup Chicken is subtle and a little sweet. And if you don’t share my crazy enthusiasm for ground chicken, the original recipe calls for sliced anyway.
Easy, mild and sophisticated.
from AllrecipesA combination of seeing a Good Eats about frosting and cake and it being my birthday soon had me pining for birthday cake.
And what I really wanted was this marshmallowy fluffy frosting in a box I remembered from my childhood. “But wait,” I thought, I’m an adult. Instead of moping over my craving I can just make it!
I opted for a box of white vanilla cake that I had in the cabinet (I love box cake and white is so much better than yellow) and found this simple recipe for Fluffy White Frosting.
I was in a self-made heaven. And like an adult I only made half a batch (no one decent can have a dozen cupcakes in their home without a party planned.) This is great frosting and my new go-to anytime frosting is needed. And I didn’t even need a box.
from Food and WineShaking beef is something I always jump to order the rare times I find it on a menu so finding a easy tasty recipe was excellent luck.
The pea shoot salad adds much needed green to a meaty dish.
from Bon AppetitI wanted to make something out of the ordinary for Christmas Eve and happened upon a list of festive roasts from Bon Appetit.
Don’t worry though, even though this New York Strip and Fall Vegetable Roast with Mustard Cream Sauce looks beautiful and as if it took lots of work, I chose the simplest recipe of the bunch and it was pretty much a breeze.
A definite way to impress without working at it. Pair with your favorite roasted vegetables and hold on to the sauce recipe for other things.
I am not sure what it will also go with but it was so super yummy I am sure we can find other uses, right?
from NY TimesI was craving gazpacho in the wrong season but I decided to make some myself anyways.
This Creamy Gazpacho recipe is labor intensive if you’re lazy in the kitchen like me. But it is lots of squishing stuff, which is fun.
I always assumed creamier gazpachos were named so because they were made with cream but the lighter color and thicker tecture actually comes from bread.
We scarfed our bowls before I thought to take a photo but I did capture part if the prep work.
While I couldn’t replicate La Buenas this was pretty excellent. Next time I might make a huge batch to keep in the fridge for healthy snacking.
Lots of hearty comforting food was made in our home this year. A simple fish stew tops the list but spaghetti made it in two slots!
1. Moqueca
2. Slow-Roasted Salmon with Cabbage, Bacon, and Dill
3. Spaghetti with Ground Lamb and Spinach
from Serious EatsI’m very wimpy when it comes to anything labor intensive in the kitchen.
So a roasted whole cut up chicken sounded daunting but, really this Roast Chicken with Spicy Hoisin Glaze is one of the simplest things we’ve made.
You just need to allow about 30-40 minutes for cooking.
We enjoyed the first round with a baked yam (big and delicious this time of year) and I used the left over meat atop some ramen with scallions. Yum.
from Serious EatsAs adventurous an eater as I am, I’ve always been a little afraid of liver and never thought to make it myself. But in the Halloween spirit I got freaky with this Calf’s Liver and Onion recipe.
The key is to not over cook the liver, leaving a hint of pink inside and let the onions get nice and deep brown. For an extra spooky touch, the balsamic dressing looks a bit like blood but no worries, it tastes like yum!
One to scare the family with.